Parcourir par Mots clés libres

Biofuel from agro-industrial residues as sustainable strategy for CO2 mitigation: Statistical optimization of pequi seeds torrefaction. Silveira Edgar A., Barcelo Rafaela, Cruz Lamas Giulia, de Oliveira Rodrigues Pedro Paulo, Santana Chaves Bruno, de Paula Protásio Thiago, Rousset Patrick, Ghesti Grace F.. 2024. Energy Conversion and Management:118222, 17 p.

Improving dried mango physicochemical properties using conventional hot-air drying coupled with a novel technology “intensification of vaporization by decompression to the vacuum”. Labaky Paola, Dahdouh Layal, Grosmaire Lidwine, Rajha Hiba N., Ricci Sebastien, Delpech Charlotte, El Khoury André, Debs Espérance, Wisniewski Christelle, Louka Nicolas. 2024. Innovative Food Science and Emerging Technologies, 95:103739, 11 p.

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution. Jimenez Nadiarid, Bassama Joseph, Soto Marvin, Dornier Manuel, Pérez Ana Mercedes, Vaillant Fabrice, Bohuon Philippe. 2020. International Journal of Food Science and Technology, 55 (6), n.spéc. Advances in Recovery Bioactive Compounds from Potato Wastes: Processing Technologies and Applications : 2551-2561.

Optimization scale pasteurization of baobab juice using Response Surface Methodology (RSM). Ndiaye Ndeye Adiara, Bassama Joseph, Dieng Modou, Touré-Kané N. Coumba, Montet Didier. 2020. Food and Nutrition Sciences, 11 (2) : 113-122.

Steam explosion of sweet sorghum stems: Optimisation of the production of sugars by response surface methodology combined with the severity factor. Damay Jérémie, Duret Xavier, Ghislain Thierry, Lalonde Olivier, Lavoie Jean-Michel. 2018. Industrial Crops and Products, 111 : 492-493.