131 results on '"Vaillant, Fabrice"'
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2. Flash vacuum expansion, a low-cost and energy-efficient alternative process to produce high-quality fruit puree: Application to Physalis peruviana
3. Consumption of golden berries (Physalis peruviana L.) might reduce biomarkers of oxidative stress and alter gut permeability in men without changing inflammation status or the gut microbiota
4. Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis.
5. Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation
6. Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value
7. Oral administration of Costa Rican guava (Psidium friedrichsthalianum) juice induces changes in urinary excretion of energy-related compounds in Wistar rats determined by 1H NMR
8. Integrating new variables into a framework to support cacao denomination of origin: a case study in Southwest Colombia.
9. Daily Consumption of Golden Berry (Physalis peruviana) Has Been Shown to Halt the Progression of Insulin Resistance and Obesity in Obese Rats with Metabolic Syndrome.
10. Improving microfiltration efficiency of fruit beverages through backpulsing: Impact on permeate flux, cost-effectiveness and bioactive compounds retention.
11. Untargeted metabolomic profiling of urine in Wistar rats reveals enhanced bioavailability of soy isoflavones post short-term consumption of noni (Morinda citrifolia) juice
12. Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)
13. Cacao (Theobroma cacao L.) climate zones and its associated agrobiodiversity in Arauca, Colombia.
14. Hypoglycaemic, hypolipidaemic and antioxidant effects of blackberry beverage consumption in streptozotocin-induced diabetic rats
15. Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice
16. Crossflow microfiltration for the cold stabilization of roselle ( Hibiscus sabdariffa L.) extract
17. Characterising polysaccharides in cherimoya (Annona cherimola Mill.) purée and their enzymatic liquefaction
18. Innovative Process Coupling Short Steam Blanching with Vacuum Flash-Expansion Produces in One Single Stage High-Quality Purple Passion Fruit Smoothies.
19. Main uses of industrial gas in Latin-American (LA) agro-industries and perspectives
20. The quality of orange juice processed by coupling crossflow microfiltration and osmotic evaporation
21. Comparison of different methods for deacidification of clarified passion fruit juice
22. Comparison between different ion exchange resins for the deacidification of passion fruit juice
23. Concentration of polyphenolic compounds in blackberry (Rubus Adenotrichos Schltdl.) juice by nanofiltration
24. Hypolipidaemic, hypoglycaemic and antioxidant effects of a tropical highland blackberry beverage consumption in healthy individuals on a high-fat, high-carbohydrate diet challenge.
25. Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution.
26. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation.
27. Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters
28. Composição físico-química de frutos de pupunha (Bactris gasipaes Kunth) na Costa Rica
29. A highly nutritious native seed as an innovative food resource in Central America
30. Membrane technology for production of nutraceutical
31. In the heart of volatile compounds of jicaro seeds
32. Effects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits
33. Physicochemical characteristics and polyphenolic compounds of cultivated blackberries in Costa Rica.
34. Effect of an In Vitro Digestion on the Antioxidant Capacity of a Microfiltrated Blackberry Juice (Rubus adenotrichos).
35. Extending food shelf life: alternative technologies proposed by Cirad
36. Interest of modelling heat transfer inside a reactor to estimate kinetic parameters
37. Combined effect of osmotic pressure and sonication on the reduction of Salmonella spp. in concentrated orange juice
38. Industrial uses of starch
39. The quality of orange juice produced by tangential microfiltration and osmotic evaporation [Poster]
40. Concentration of Polyphenolic Compounds in Blackberry ( R ubus Adenotrichos Schltdl.) Juice by Nanofiltration.
41. Microbiological and anti-oxidant properties during ripening of Noni fruits (Morinda citrifolia)
42. Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice.
43. Clarification and concentration of fruit juices using membrane techniques
44. Evaluation of post-harvest performance of naranjilla (Solanum quitoense Lam.) fruits packed under modified atmosphere (MA)
45. Mission's report - Belize. Tropical fruits dehydratation plant from 16/07/98 to 21/07/98
46. Metabolic Fate of Ellagitannins: Implications for Health, and Research Perspectives for Innovative Functional Foods.
47. Protective Effect of Tropical Highland Blackberry Juice ( Rubus adenotrichos Schltdl.) Against UVB-Mediated Damage in Human Epidermal Keratinocytes and in a Reconstituted Skin Equivalent Model.
48. Antioxidant and Anti-inflammatory in Vitro Activities of Phenolic Compounds from Tropical Highland Blackberry {Rubus adenotrichos).
49. Major physicochemical and antioxidant changes during peach-palm (Bactris gasipaes H.B.K.) flour processing.
50. Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage.
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