Showing results 21 to 37 of 37
  Influence de la variété de blé tendre sur les caractéristiques physico-chimiques et les propriétés techno-fonctionnelles de l'amidon; ; Bodson, Bernard  et alPoster (2006, November 20) Detailed reference viewed: 8 (2 ULg)Influence de la variété de blé tendre sur les caractéristiques physico-chimiques et les propriétés techno-fonctionnelles de l'amidon; ; Bodson, Bernard et alPoster (2006, November 20) Detailed reference viewed: 9 (3 ULg)Evaluation de l'utilisation de techniques de régressions linéaires multiples pour la prédiction des caractéristiques des amidons de blé tendre à partir des analyses RVA réalisées sur moutures intégrales; ; et al Poster (2006, November 20) Detailed reference viewed: 13 (1 ULg)  Insight in variability of apparent endoxylanase and endoxylanase inhibitor levels in wheat kernels; ; et al in Journal of the Science of Food and Agriculture (2006), 86(11), 1610-1617 Detailed reference viewed: 4 (0 ULg)Rapid visco analyser: influence des caractéristiques intrinsèques de l'amidon et des activités alpha-amylasiques sur les propriétés de gélification des moutures de blés tendres; ; et al in Industrie des céréales (2006), 147 Detailed reference viewed: 28 (1 ULg)L'amidon natif du grain de blé: un composé naturel à valoriser par la connaissance de ses propriétés techno-fonctionnelles?; Bodson, Bernard ; et alConference given outside the academic context (2006) Detailed reference viewed: 15 (1 ULg)Rapid visco analyser : influence des caractéristiques intrinsèques de l'amidon et des activités alpha-amylasiques sur les propriétés de gélification des moutures de blé tendre; ; et al Poster (2005, October 20) Detailed reference viewed: 3 (1 ULg)Influence of residual alpha-amylase activity on the pasting properties of extracted wheat starch.; ; et al Poster (2005, June) Detailed reference viewed: 11 (0 ULg)RVA : a tool to determine the intrinsic pasting properties of starch in groung wheat, flour and native starch.; ; et al Conference (2005, March 23) Detailed reference viewed: 7 (0 ULg)Transformation du lactoserum doux en ricotta : effets du remplacement du traitement thermique par les hautes pressions hydrostatiques; Blecker, Christophe ; et alConference (2003, April) Detailed reference viewed: 27 (0 ULg)The relationship between Hagberg Falling Number, a -amylase activity of wheat grains and the wholemeal pasting properties determinated by the Rapid Visco Analyser; ; et al Conference (2003, March 25) Detailed reference viewed: 15 (1 ULg)Is the Hagberg Falling Number always linked to the a - amylase activity of wheat ?; ; et al Scientific conference (2002, September 25) Detailed reference viewed: 12 (1 ULg)Etude comparative de la fabrication du fromage de lactoserum type ricotta par thermo-coagulation et par les hautes pressions hydrostatiques.; ; Sindic, Marianne et alConference (2001, February 09) Detailed reference viewed: 56 (0 ULg)High pressure-induced gel formation of chicken meat patties; ; Bera, François et alin High Pressure Research (2000), 19(1-6), 465-473 High pressure treatments produce gelified chicken meat patties with new properties thigh water retention and cohesive texture) and without salt or fat addition. In comparison with heat-induced patties ... [more ▼] High pressure treatments produce gelified chicken meat patties with new properties thigh water retention and cohesive texture) and without salt or fat addition. In comparison with heat-induced patties, the pressurised patties present an equivalent hardness with better water binding properties. Pressurisation causes an increase of the colour lightness parameter (L*) and a decrease of redness (a*) and yellowness (b*); but the meat discoloration provoked by the pressure treatments is less significant than the colour changes induced by heating. The pressure-gelation of chicken meat patties is affected by the intensity, the duration and the temperature of the process. The elevation of pressure from 400 to 600 MPa enhances the texture qualities and the water binding capacity of formed gels. A positive effect on texture quality. is observed by prolonging the pressurisation time up to 30 min. The pressurisation temperature (between 15 and 40 degreesC) has no effect on product quality. Addition of salt (fat) prevents (reduces) the gelation ability of meat patties under pressure, whereas it improves the texture of heat-induced gels. [less ▲] Detailed reference viewed: 16 (0 ULg)Carrageenan gelification under H.H.P. : preparation and processing of solutions and analysis of gels obtained.; Bera, François ; et alin Ludwig, H. (Ed.) Advances in High Pressure Bioscience and Biotechnology (1999) Detailed reference viewed: 17 (2 ULg)Carrageenan gelification under H.H.P. : preparation and processing of solutions and analysis of gels obtained.; Bera, François ; et alPoster (1998) Detailed reference viewed: 11 (1 ULg)Influence des hautes pressions hydrostatiques sur la congélation-décongélation de la viande de porc.; Bera, François ; et alPoster (1997, December) Detailed reference viewed: 9 (0 ULg)
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