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  • 1-10 ل  10 نتائج ل ""CAKE""

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Collection : Agrocampus Ouest
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Conference

Unravelling food thermal reactivity by an original methodology to analyze and model reactions during baking of a model cake

Subjects: baked food; food matrix; thermal reactivityNantes; France

  • Source: the 14th edition of the International Congress on Engineering and Food (ICEF14) 2023 ; https://hal.inrae.fr/hal-04146493 ; the 14th edition of the International Congress on Engineering and Food

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Conference

From shell eggs to pasteurized egg products: importance of the rearing system on microbiological and technological properties of egg and egg products

Subjects: laying hen rearing system; microbiological quality; technological propertiesCracovie; Poland

  • Source: XIXth European Symposium on the Quality of Eggs and Egg Products ; https://hal.inrae.fr/hal-04213866 ; XIXth European Symposium on the Quality of Eggs and Egg Products, WPSA, Sep 2023, Cracovie,

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Academic Journal

Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers

Subjects: Food structure; Folate; Folic acid

  • Source: ISSN: 1436-6207.

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Conference

Food matrix structure (from biscuit to custard) impacts on folate bioavailability in healthy volunteers

Subjects: bioaccesibilité; clinical study; allégations nutritionnelles et de santéSpainGrenade, Spain

  • Source: 6.International Conference on Food Digestionhttps://hal.science/hal-021004446.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019

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Academic Journal

In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility

Subjects: In vitro digestion; Digestion pathways; Microstructure

  • Source: ISSN: 0963-9969 ; Food Research International ; https://institut-agro-rennes-angers.hal.science/hal-02485321 ; Food Research International, 2020, 128, pp.108817. ⟨10.1016/j.foodres.2019.108817⟩

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Academic Journal

Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults

Subjects: food structure; bioavailability; triglyceride

  • Source: ISSN: 1613-4125.

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Book

Egg proteins

Subjects: émulsion; technologie alimentaire; formulation

  • Source: Handbook of hydrocolloids ; https://hal.science/hal-01454417 ; Handbook of hydrocolloids, 173 (2. édition), CRC press, 948 p., 2009, Woodhead Publishing in Food Science, Technology and Nutrition,

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Academic Journal

Pepsin diffusion in complex food matrices

Subjects: Digestion; Confocal microscopy; Diffusion

  • Source: ISSN: 0260-8774 ; Journal of Food Engineering ; https://institut-agro-rennes-angers.hal.science/hal-03629567 ; Journal of Food Engineering, 2022, 324, pp.111011.

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Conference

Investigating in vitro digestion of food models to explain in vivo micronutrient bioavailability

Subjects: modèle alimentaire; digestibilité; clinical studySpainGrenade, Spain

  • Source: 6.International Conference on Food Digestionhttps://hal.science/hal-021004296.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019

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Dissertation/ Thesis

Identification of the physical phenomena involved during thermally assisted mechanical dewatering by pore pressure measurement ; Identification des mécanismes mis en jeu lors de la déshydratation thermiquement par suivi de la pression de pores

Subjects: Porous media; liquid pressure; Mechanical dewatering

  • Source: https://institut-agro-rennes-angers.hal.science/tel-01705946 ; Mécanique des fluides [physics.class-ph]. Université de toulouse; Institut national polytechnique de Toulouse (INPT), 2009.

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