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Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying

Archive ouverte | Carvalho, Gisandro Reis | CCSD

International audience. This work aimed to evaluate how two emerging technologies impact the malting process and the quality of barley malt: ultrasound-assisted hydration and ethanol pre-treatment to drying. All thr...

Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing

Archive ouverte | Rojas, Meliza Lindsay | CCSD

International audience. Abstract Cambuci is a native fruit from the Brazilian Atlantic Forest, with high sensorial and nutritional potential. However, this fruit is very perishable, which impairs its exploration and...

How food structure influences the physical, sensorial, and nutritional quality of food products

Archive ouverte | Rojas, Meliza Lindsay | CCSD

International audience. Many important food properties and functionalities are a consequence of its structure. Processing modifies food structure, affecting its properties and quality. Therefore, understanding the i...

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