Résultats pour Auteur : "Pénicaud, Caroline"
Nombre de documents : 4.
Article de revue
Use of multi-response modelling to investigate mechanisms of [bêta]-Carotene degradation in dried orange-fleshed sweet potato during storage: From carotenoids to aroma compounds.
Achir Nawel, Pénicaud Caroline, Bechoff Aurélie, Boulanger Renaud, Dornier Manuel, Dhuique-Mayer Claudie.
2014.
Food and Bioprocess Technology, 7 (6) : 1656-1669.
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Influence of the experimental errors and their propagation on the accuracy of identified kinetics parameters: Oxygen and temperature effects on ascorbic acid oxidation during storage.
Pénicaud Caroline, Bohuon Philippe, Peyron Stéphane, Gontard Nathalie, Guillard Valérie.
2012.
Industrial and Engineering Chemistry Research, 51 (3) : 1131-1142.
Degradation of [bêta]-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review.
Pénicaud Caroline, Achir Nawel, Dhuique-Mayer Claudie, Dornier Manuel, Bohuon Philippe.
2011.
Fruits, 66 (6) : 417-440.
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Prévisualisation |
Ascorbic acid in food : development of a rapid analysis technique and application to diffusivity determination.
Pénicaud Caroline, Peyron Stéphane, Bohuon Philippe, Gontard Nathalie, Guillard Valérie.
2010.
Food Research International, 43 (3) : 838-847.
