Analyse sensorielle : principes de base.

Conference given outside the academic context (2003)

Estimation of fructose, glucose and sucrose released by inulin hydrolysis during food processing.

Poster (2003, May)

Characterisation of different inulin samples by DSC - Influence of polymerisation degree on melting temperature

in Journal of Thermal Analysis & Calorimetry (2003), 71(1), 215-224

Melting behaviour of powder inulin has been studied by differential scanning calorimetry. DSC curves show two endothermic peaks, relative to water elimination and to inulin melting, respectively. The ... [more ▼]

Melting behaviour of powder inulin has been studied by differential scanning calorimetry. DSC curves show two endothermic peaks, relative to water elimination and to inulin melting, respectively. The second peak is dependent on inulin type and a shift to a higher temperature is observed with increasing average polymerisation degree (DP) of the sample. For similar crystallinity index, linear relations have been underlined and so predicting inulin mean DP can be done by DSC analysis. The study shows that a relatively high heating rate (25degreesC min(-1)) can be used and brings a supplementary interest by an important reduction of analysis time. [less ▲]

Effect of the inclusion time of extruded linseed supplementation before slaughter on n-3 fatty acids enrichment of chicken meat.

in Proceedings "XVIth European Symposium on the Quality of Poultry Meat" (2003)

Crème & beurre.

in Cours laitiers pour ouvriers (2003)

Les goûts et les odeurs, cela peut se discuter.

Conference (2002, August 28)

Etude du point de fusion et de l'indice de cristallinité de l'inuline par DSC et TMDSC.

Conference (2002, May)

Stickiness properties evaluation of starch suspension gels.

Poster (2002, March)

Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

in Sciences des Aliments (2002), 22(5), 601-615

In this study, reconstituted sweet whey was acidified and then treated by high hydrostatic pressure in order to obtain Ricotta-like product. At pH 5.2, whey protein aggregation was effective beyond 200 ... [more ▼]

In this study, reconstituted sweet whey was acidified and then treated by high hydrostatic pressure in order to obtain Ricotta-like product. At pH 5.2, whey protein aggregation was effective beyond 200 MPa for an application time of 30 min. Moist yield was appreciably improved when pressurisation time increased at 400 MPa. It seemed that granulometric properties of Ricotta-like cheese were not affected by increasing pressurisation time. Ricotta-like products obtained after pressurisation at 400 MPa for 30, 45 and 60 min, have shown a lower yield and hardness but a higher cohesiveness than traditional Ricotta cheese. They also had more homogenous granulometric profiles. [less ▲]

Surface tension measurements on micellar systems.

in Encyclopedia of Surface and Colloid Science. (2002)