Browse by CIRAD authors

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Number of items: 5.

Journal article

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

Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores. Bassama Joseph, Achir Nawel, Trystram Gilles, Collignan Antoine, Bohuon Philippe. 2015. Journal of Food Engineering, 149 : pp. 204-213.

Modeling deep-fat frying for control of acrylamide reaction in plantain. Bassama Joseph, Brat Pierre, Boulanger Renaud, Günata Ziya, Bohuon Philippe. 2012. Journal of Food Engineering, 113 (1) : pp. 156-166.

Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity. Bassama Joseph, Brat Pierre, Bohuon Philippe, Hocine B., Boulanger Renaud, Günata Ziya. 2011. Food Research International, 44 (5) : pp. 1452-1458.

Study of acrylamide mitigation in model system: Effect of pure phenolic compounds. Bassama Joseph, Brat Pierre, Bohuon Philippe, Boulanger Renaud, Günata Ziya. 2010. Food Chemistry, 123 (2) : pp. 558-562.

This list was generated on Sun Sep 20 08:41:20 2020 CEST.