Résultats pour : "Curcuma longa"

Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L. Yin Molika, Weil Mathieu, Avallone Sylvie, Maraval Isabelle, Forestier-Chiron Nelly, Servent Adrien, In Sokneang, Bohuon Philippe. 2023. Journal of Food Measurement and Characterization, 17 : 998-1008.

Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L. Yin Molika, Weil Mathieu, Avallone Sylvie, Lebrun Marc, Conejero Geneviève, In Sokneang, Bohuon Philippe. 2022. Journal of Food Processing and Preservation, 46 (5):e16643, 11 p.

Postharverst treatments of turmeric (Curcuma longa L.) in Cambodia - Impact on quality. Yin Molika, Bohuon Philippe, Avallone Sylvie, In Saraden, Weil Mathieu. 2022. Fruits, 77 (6) : 1-13.

Enzymology, histological and ultrastructural effects of ar-turmerone on Culex pipiens pallens larvae. Liu Jia, Fernandez Diana, Gao Yanjin, Silvie Pierre, Gao Yongdong, Dai Guanghui. 2020. Insects, 11:336, 13 p.

Stability and analysis of phenolic pigments. Brat Pierre, Tourniaire Franck, Amiot Marie Josèphe. 2007. In : Food colorants, chemical and functional properties. Carmen Socaciu (ed.). Boca Raton : CRC Press, 71-86. (Chemical and functional properties of food components) ISBN 978-0-8493-9357-0

Plantes aromatiques et à épices de Mayotte. Ravolanirina F. (ed.), Redon C. (ed.), Baret K. (ed.), Baret J. (ed.). 2001. Coconi : Lycée agricole de Coconi, 24 p.