104 results on '"Le Bail A"'
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2. Hot-air ultrasound-assisted drying of green wheat and barley malts to enhance process kinetics, amylase activity and their application in bread formulation
3. Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression
4. Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality
5. Nucleation mechanism in the absence and presence of an electric field
6. Recent advances of high voltage electric field technology and its application in food processing: A review with a focus on corona discharge and static electric field
7. Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties
8. Life cycle assessment of the sweetness enhancer thaumatin (E957) produced from Thaumatococcus daniellii fruit foraged from West Africa: The SWEET project
9. Impact of external static electric field on surface tension of model solutions
10. Removal of biocontamination in the food industry using physical methods; an overview
11. Environmental life cycle assessment of production of the non-nutritive sweeteners aspartame (E951) and neotame (E961) from chemical processes: The SWEET project
12. A study of cracks in dry cereal products
13. Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumers
14. Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy
15. Effect of long-term storage conditions on wheat flour and bread baking properties
16. Grounding and knowledge elaboration across cultural and geographical contexts: An exploratory case study
17. Evaluation of bread dough aeration during kneading by an air-jet impulse system
18. Benchmarking of techniques used to assess the freeze damage in potatoes
19. Chapter 18 - Starch in baked products
20. Review on identification, underlying mechanisms and evaluation of freezing damage
21. Effect of supplementation of wheat bran on dough aeration and final bread volume
22. Conformational changes of polymers in model batter systems
23. Monitoring cake baking by studying different ingredient interactions: From a model system to a real system
24. Distribution and competition between carvacrol and propylene glycol for trapping by amylose in aqueous suspensions based on potato starch and konjac glucomannan
25. Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches
26. Water transfer in bread during staling: Physical phenomena and modelling
27. Numerical modelling of an innovative microwave assisted freezing process
28. Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing
29. Impact of the baking protocol on the structure of French crêpes
30. Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
31. Impact on dough aeration of pressure change during mixing
32. Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread
33. The development of the GSFC DORIS contribution to ITRF2014
34. Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling
35. Bread collapse. Causes of the technological defect and impact of depanning time on bread quality
36. Formulation effect study on batter and cake microstructure: Correlation with rheology and texture
37. Trapping by amylose of the aliphatic chain grafted onto chlorogenic acid: Importance of the graft position
38. ‘Isochoric freezing’: Ambitions and reality
39. Heat and mass transfer modeling during storage of part-baked Sangak traditional flat bread in MAP
40. Water phase transition under pressure and its application in high pressure thawing of agar gel and fish
41. Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography
42. How to manage the coexistence between genetically modified and conventional crops in grain and oilseed collection areas? Elaboration of scenarios using role playing games
43. Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid
44. Effect of the amount of steam during baking on bread crust features and water diffusion
45. Can farmers extend their cultivation areas in urban agriculture? A contribution from agronomic analysis of market gardening systems around Mahajanga (Madagascar)
46. Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread
47. Impact of process conditions on the structure of pre-fermented frozen dough
48. The effect of moisture content on short infrared absorptivity of bread dough
49. GSFC DORIS contribution to ITRF2008
50. Energy demand for selected bread making processes: Conventional versus part baked frozen technologies
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