Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request

نتائج البحث

Display Settings
النتائج لكل صفحة: 10
Sort By: Relevance
Filter
  • 1-10 of  16 نتائج ل ""Rega, Barbara""

فلترة النتائج

Collection : Archive Ouverte Hal (Hyper Article En Ligne, Ccsd - Centre Pour La Communication Scientifique Directe) فلترة بواسطة : مؤلف
إعادة تعيين خيارات الفبترة
Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request
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

تفاصيل العنوان

اقرأ أكثر حفظ في قائمتي
×
Academic Journal

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking

Subjects: Deoxyglucosone; furfural; 5-hydroxymethylfurfural

  • Source: ISSN: 0308-8146.

تفاصيل العنوان

اقرأ أكثر حفظ في قائمتي
×
Academic Journal

Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness

Subjects: legumes; quality; flavor

  • Source: ISSN: 2304-8158 ; Foods ; https://hal.inrae.fr/hal-03823683 ; Foods, 2022, 11 (18), pp.2919. ⟨10.3390/foods11182919⟩.

تفاصيل العنوان

اقرأ أكثر حفظ في قائمتي
×
Academic Journal

Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties

Subjects: lipid oxidation; Maillard reaction; structure

  • Source: ISSN: 0308-8146.

تفاصيل العنوان

اقرأ أكثر حفظ في قائمتي
×
Academic Journal

From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods

Subjects: Lipid oxidation; Maillard reaction; Gluten-free

  • Source: ISSN: 0308-8146.

تفاصيل العنوان

اقرأ أكثر حفظ في قائمتي
×
Academic Journal

Quantitative determination of volatile compounds using TD GC MS and isotope standard addition for application to the heat treatment of food.

Subjects: [CHIM.ANAL]Chemical Sciences/Analytical chemistry; [SDV]Life Sciences [q-bio]

  • Source: ISSN: 0956-7135 ; Food Control ; https://hal.science/hal-03925898 ; Food Control, 2021, 121, ⟨10.1016/j.foodcont.2020.107635⟩.

تفاصيل العنوان

اقرأ أكثر حفظ في قائمتي
×
Academic Journal

Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis

Subjects: Solid food model; Maillard reaction; caramelization

  • Source: ISSN: 0963-9969 ; Food Research International ; https://agroparistech.hal.science/hal-03652655 ; Food Research International, 2020, 132, pp.109087. ⟨10.1016/j.foodres.2020.109087⟩.

تفاصيل العنوان

اقرأ أكثر حفظ في قائمتي
×
Academic Journal

Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking

Subjects: multivariate analysis; sensory evaluation; browning reactions

  • Source: ISSN: 0308-8146 ; Food Chemistry ; https://hal.inrae.fr/hal-02618618 ; Food Chemistry, Elsevier, 2019, 285, pp.94-103. ⟨10.1016/j.foodchem.2019.01.118⟩.

تفاصيل العنوان

اقرأ أكثر حفظ في قائمتي
×
Academic Journal

Kinetic study of furan and furfural generation during baking of cake models

Subjects: caramelization; leucine; glucose

  • Source: ISSN: 0308-8146 ; Food Chemistry ; https://hal.archives-ouvertes.fr/hal-01746020 ; Food Chemistry, Elsevier, 2018, 267, pp.329-336. ⟨10.1016/j.foodchem.2017.06.126⟩.

تفاصيل العنوان

اقرأ أكثر حفظ في قائمتي
×
Academic Journal

How ingredients influence furan and aroma generation in sponge cake

Subjects: Furanic compounds; Glucose; Egg white

  • Source: ISSN: 0308-8146 ; Food Chemistry ; https://hal-agroparistech.archives-ouvertes.fr/hal-01868629 ; Food Chemistry, Elsevier, 2018, 245, pp.1025 - 1033. ⟨10.1016/j.foodchem.2017.11.069⟩ ;

تفاصيل العنوان

اقرأ أكثر حفظ في قائمتي
×
  • 1-10 of  16 نتائج ل ""Rega, Barbara""