Hasil Pencarian - Pierre-Sylvain MIRADE

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  1. 1
    Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

    Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food oleh Coline Schiell, Stéphane Portanguen, Valérie Scislowski, Thierry Astruc, Pierre-Sylvain Mirade

    Diterbitkan 2023-03-01
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  2. 2
    Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

    Development of a 3D Printer for the Manufacture of Functional Food Protein Gels oleh Stéphane Portanguen, Pascal Tournayre, Paul Gibert, Selma Leonardi, Thierry Astruc, Pierre-Sylvain Mirade

    Diterbitkan 2022-02-01
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  3. 3
    Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces

    Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces oleh Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphael Favier, Jacques Rouel, Annie Vénien, Thierry Astruc, Dominique Gruffat, Pierre-Sylvain Mirade

    Diterbitkan 2021-11-01
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  4. 4
    The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure

    The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure oleh Arno Germond, Annie Vénien, Christine Ravel, Brayan Castulovich, Jacques Rouel, Morgane Hutin, Sara Mezelli, Sandy Lefin, Pierre-Sylvain Mirade, Thierry Astruc

    Diterbitkan 2023-05-01
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  5. 5
    Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting

    Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting oleh Thierry Astruc, Annie Vénien, Sylvie Clerjon, Raphael Favier, Olivier Loison, Pierre-Sylvain Mirade, Stéphane Portanguen, Jacques Rouel, Mailys Lethiec, Arno Germond

    Diterbitkan 2022-11-01
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  6. 6
    La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective

    La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective oleh Sophie PRACHE, Camille ADAMIEC, Thierry ASTRUC, Elisabeth BAÉZA, Pierre-Etienne BOUILLOT, Antoine CLINQUART, Cyril FEIDT†, Estelle FOURAT, Joël GAUTRON, Agnès GIRARD, Laurent GUILLIER, Emmanuelle KESSE-GUYOT, Bénédicte LEBRET, Florence LEFÉVRE, Sophie LE PERCHEC, Bruno MARTIN, Pierre-Sylvain MIRADE, Fabrice PIERRE, Mégane RAULET, Didier RÉMOND, Pierre SANS, Isabelle SOUCHON, Catherine DONNARS, Véronique SANTÉ-LHOUTELLIER

    Diterbitkan 2023-05-01
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