Résultats pour : "amidon de maïs"

Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols. Lingua Mariana, Gies Magali, Descalzo Adriana Maria, Servent Adrien, Páez Roxana B., Baroni María V., Blajman Jesica E., Dhuique-Mayer Claudie. 2022. Food Chemistry, 370:130993, 9 p.

https://doi.org/10.1016/j.foodchem.2021.130993

Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress. Sanchez Teresa, Dufour Dominique, Ximena Moreno Isabel, Ceballos Hernan. 2010. Journal of Agricultural and Food Chemistry, 58 (8) : 5093-5099.

https://doi.org/10.1021/jf1001606

Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals : consequences on growth energetics and [alpha]-amylase production. Calderon M., Loiseau Gérard, Guyot Jean-Pierre. 2003. International Journal of Food Microbiology, 80 : 161-169.

https://doi.org/10.1016/S0168-1605(02)00147-2

Study of starch fermentation at low pH by Lactobacillus fermentum ogi E1 reveals uncoupling between growth and [alpha]-amylase production at pH 4.0. Calderon Santoyo M., Loiseau Gérard, Rodriguez Sanoja R., Guyot Jean-Pierre. 2003. International Journal of Food Microbiology, 80 : 77-87.

https://doi.org/10.1016/S0168-1605(02)00140-X

Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch. Calderon M., Loiseau Gérard, Guyot Jean-Pierre. 2001. Journal of Applied Microbiology, 90 : 508-516.

https://doi.org/10.1046/j.1365-2672.2001.01272.x

Photodegradation of cassava and corn starches. Bertolini Andréa C., Mestres Christian, Raffi Jacques, Buléon Alain, Lerner Dan, Colonna Paul. 2001. Journal of Agricultural and Food Chemistry, 49 : 675-682.

https://doi.org/10.1021/jf0010174

Rheological properties of acidified and UV-irradiated starches. Bertolini Andréa C., Mestres Christian, Colonna Paul. 2000. Starch - Stärke, 52 (10) : 340-344.

https://doi.org/10.1002/1521-379X(200010)52:10<340::AID-STAR340>3.0.CO;2-H

Biochemical basis of kernel milling characteristics and endosperm vitreousness of maize. Mestres Christian, Matencio Françoise. 1996. Journal of Cereal Science, 24 : 283-290.

https://doi.org/10.1006/jcrs.1996.0060

Functional properties of starch. Mestres Christian. 1996. In : I Congresso latino americano de raizes tropicais, IX congresso brasileiro de mandioca. CERAT; SBM. Montpellier : CIRAD-CA, 11 p. Congresso Latino Americano de Raizes Tropicais. 1, Sao Pedro, Brésil, 7 Octobre 1996/10 Octobre 1996.

Dewatering and salting of cod by immersion in concentrated sugar/salt solutions. Collignan Antoine, Raoult-Wack Anne-Lucie. 1994. Lebensmittel-Wissenschaft und Technologie - Food Science and Technology, 27 (3) : 259-264.

Réflexions sur les débouchés du maïs en Afrique. Faure Jacques. 1989. In : Réunion bisannuelle du programme maïs de l'IRAT. 1e partie : compte-rendu. 2e partie : communications. CIRAD-IRAT. Montpellier : CIRAD-IRAT, 59-61. Réunion bisannuelle du programme maïs de l'IRAT, Montpellier, France, 4 Septembre 1989/8 Septembre 1989.

La concurrence des isosirops sur le marché du sucre. Bassereau D.. 1978. L'Agronomie Tropicale (1975), 33 (1) : 90-92.

Format d'export	RSS 1.0 RSS 2.0