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Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis

Archive ouverte | Gaborieau, Stéphane | CCSD

International audience. Free- and glycosylated-volatile profiles of 14 strawberry varieties, 9 for industrial processing (‘Darselect’, ‘Clery’, ‘Honey’, ‘Honeoye’, ‘Siabel’, ‘FCMO060’, ‘Fraise19’, 2 ‘Senga Sangana’)...

Comparison between microwave hydrodiffusion and pressing for plum juice extraction

Archive ouverte | Cendres, Aurélie | CCSD

International audience. Microwave (MW) hydrodiffusion and gravity, a process initially developed for extraction ofphytonutrients, can be adapted for production of an organoleptically pleasant juice, which iscompared...

Different compounds are extracted with different time courses from fruits during microwave hydrodiffusion: examples and possible causes

Archive ouverte | Cendres, Aurélie | CCSD

International audience. We set out to determine how nutrients diffuse during extraction, using fractional collection. The highest concentrations of sugars (195.5, 64.8 and 60.8 g/L, respectively for grape, 'Najbolia...

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