Hasil Pencarian - Alain LeBail

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  1. 1
    Effect of Jerusalem artichoke flour on wheat dough physical and mechanical properties

    Effect of Jerusalem artichoke flour on wheat dough physical and mechanical properties oleh Aleksandar G. Yovchev, Alain Le-Bail

    Diterbitkan 2021-12-01
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  2. 2
    An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

    An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food oleh Piyush Kumar Jha, Epameinondas Xanthakis, Vanessa Jury, Alain Le-Bail

    Diterbitkan 2017-10-01
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  3. 3
    Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology

    Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology oleh Majid Yousefi Vardanjani, Nasser Hamdami, Mohsen Dalvi-Isfahan, Alain Le-Bail

    Diterbitkan 2024-09-01
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  4. 4
    Use of amyloglucosidase in a soft wheat dough: Impact of process and formulation on glucose production

    Use of amyloglucosidase in a soft wheat dough: Impact of process and formulation on glucose production oleh Guénaëlle Diler, Cécile Rannou, Claire Guyon, Carole Prost, Alain Le-Bail

    Diterbitkan 2021-12-01
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  5. 5
    Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis

    Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis oleh Payam Torabi, Nasser Hamdami, Nafiseh Soltanizadeh, Omidvar Farhadian, Alain Le-Bail

    Diterbitkan 2024-09-01
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  6. 6
    The use of choline chloride for salt reduction and texture enhancement in bread

    The use of choline chloride for salt reduction and texture enhancement in bread oleh Doina Crucean, Bruno Pontoire, Gervaise Debucquet, Alain Le-Bail, Patricia Le-Bail

    Diterbitkan 2023-12-01
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  7. 7
    Influence of the Presence of Choline Chloride on the Classical Mechanism of “Gelatinization” of Starch

    Influence of the Presence of Choline Chloride on the Classical Mechanism of “Gelatinization” of Starch oleh Doina Crucean, Bruno Pontoire, Gervaise Debucquet, Alain Le-Bail, Patricia Le-Bail

    Diterbitkan 2021-05-01
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  8. 8
    Could ‘<i>Isochoric Freezing</i>’ Revolutionise Food Preservation?

    Could ‘<i>Isochoric Freezing</i>’ Revolutionise Food Preservation? oleh Kostadin Fikiin, Stepan Akterian, Alain Le Bail, James K. Carson, Trygve M. Eikevik

    Diterbitkan 2024-06-01
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  9. 9
    Can cryogenic freezing preserve the quality of fruit matrices during long-term storage compared to the mechanical method?

    Can cryogenic freezing preserve the quality of fruit matrices during long-term storage compared to the mechanical method? oleh Piyush Kumar Jha, Nicolas Chapleau, Pierre-Emmanuel Meyers, Didier Pathier, Alain Le-Bail

    Diterbitkan 2024-06-01
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  10. 10
    Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties

    Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties oleh Eugenia Ayebea Asamoah, Alain Le-Bail, Anthony Oge, Delphine Queveau, Olivier Rouaud, Patricia Le-Bail

    Diterbitkan 2023-02-01
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  11. 11
    Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems

    Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems oleh Mathilde Roze, Guénaelle Diler, Bruno Pontoire, Bruno Novalès, Camille Jonchère, Doina Crucean, Alain Le-Bail, Patricia Le-Bail

    Diterbitkan 2023-02-01
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  12. 12
    Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits

    Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits oleh Mathilde Roze, Doina Crucean, Guénaelle Diler, Cécile Rannou, Clément Catanéo, Camille Jonchère, Alain Le-Bail, Patricia Le-Bail

    Diterbitkan 2021-10-01
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  13. 13
    Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

    Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption oleh Antonio Derossi, Charles Spence, Maria G. Corradini, Mario Jekle, Ahmed Raouf Fahmy, Rossella Caporizzi, Sakamon Devahastin, Jeyan Arthur Moses, Alain Le-Bail, Weibiao Zhou, Min Zhang, Bhesh Bhandari, Carla Severini

    Diterbitkan 2024-08-01
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  14. 14
    Acute and two-week effects of neotame, stevia rebaudioside M and sucrose-sweetened biscuits on postprandial appetite and endocrine response in adults with overweight/obesity—a randomised crossover trial from the SWEET consortiumResearch in context

    Acute and two-week effects of neotame, stevia rebaudioside M and sucrose-sweetened biscuits on postprandial appetite and endocrine response in adults with overweight/obesity—a rand... oleh Catherine Gibbons, Kristine Beaulieu, Eva Almiron-Roig, Santiago Navas-Carretero, J. Alfredo Martínez, Beverley O’Hara, Dominic O’Connor, Julie-Anne Nazare, Alain Le Bail, Cécile Rannou, Charlotte Hardman, Moon Wilton, Louise Kjølbæk, Corey Scott, Hariklia Moshoyiannis, Anne Raben, Joanne A. Harrold, Jason C.G. Halford, Graham Finlayson

    Diterbitkan 2024-04-01
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  15. 15
    Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

    Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms oleh Serafim Bakalis, Vasilis P. Valdramidis, Dimitrios Argyropoulos, Lilia Ahrne, Jianshe Chen, P.J. Cullen, Enda Cummins, Ashim K. Datta, Christos Emmanouilidis, Tim Foster, Peter J. Fryer, Ourania Gouseti, Almudena Hospido, Kai Knoerzer, Alain LeBail, Alejandro G. Marangoni, Pingfan Rao, Oliver K. Schlüter, Petros Taoukis, Epameinondas Xanthakis, Jan F.M. Van Impe

    Diterbitkan 2020-11-01
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