검색결과 : 49건
| No. | Article |
|---|---|
| 1 |
Review on identification, underlying mechanisms and evaluation of freezing damage Dalvi-Isfahan M, Jha PK, Tavakoli J, Daraei-Garmakhany A, Xanthakis E, Le-Bail A Journal of Food Engineering, 255, 50, 2019 |
| 2 |
Effect of supplementation of wheat bran on dough aeration and final bread volume Packkia-Doss PP, Chevallier S, Pare A, Le-Bail A Journal of Food Engineering, 252, 28, 2019 |
| 3 |
Benchmarking of techniques used to assess the freeze damage in potatoes Jha PK, Vidot K, Xanthakis E, Falourd X, Fontaine J, Jury V, Le-Bail A Journal of Food Engineering, 262, 60, 2019 |
| 4 |
Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread Jha PK, Chevallier S, Cheio J, Rawson A, Le-Bail A Journal of Food Engineering, 194, 15, 2017 |
| 5 |
Impact on dough aeration of pressure change during, mixing Sadot M, Cheio J, Le-Bail A Journal of Food Engineering, 195, 150, 2017 |
| 6 |
Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields Dalvi-Isfahan M, Hamdami N, Xanthakis E, Le-Bail A Journal of Food Engineering, 195, 222, 2017 |
| 7 |
Impact of the baking protocol on the structure of French crepes Guibert-Martin S, Jury V, Bouchet B, Roellens G, Lioret P, Le -Bail A Journal of Food Engineering, 196, 183, 2017 |
| 8 |
Water transfer in bread during staling: Physical phenomena and modelling Monteau JY, Purlis E, Besbes E, Jury V, Le-Bail A Journal of Food Engineering, 211, 95, 2017 |
| 9 |
Bread collapse. Causes of the technological defect and impact of depanning time on bread quality Rzigue A, Monteau JY, Marmi K, Le Bail A, Chevallier S, Reguerre AL, Jury V Journal of Food Engineering, 182, 72, 2016 |
| 10 |
Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling Gally T, Rouaud O, Jury V, Le-Bail A Journal of Food Engineering, 190, 176, 2016 |