528 results on '"LE-BAIL, Alain"'
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2. Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran
3. Starch in baked products
4. Contributors
5. Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis
6. Can cryogenic freezing preserve the quality of fruit matrices during long-term storage compared to the mechanical method?
7. Acute and two-week effects of neotame, stevia rebaudioside M and sucrose-sweetened biscuits on postprandial appetite and endocrine response in adults with overweight/obesity—a randomised crossover trial from the SWEET consortium
8. Cryogenic vs. Mechanical freezing impact on the quality of the sea bass (Dicentrarchus labrax) during long-term storage
9. Nucleation mechanism in the absence and presence of an electric field
10. The use of choline chloride for salt reduction and texture enhancement in bread
11. Hot-air ultrasound-assisted drying of green wheat and barley malts to enhance process kinetics, amylase activity and their application in bread formulation
12. 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
13. Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures
14. Impact of external static electric field on surface tension of model solutions
15. Removal of biocontamination in the food industry using physical methods; an overview
16. Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression
17. Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality
18. Impact of Overhead Pressure During Mixing on the Quality of Sandwich Bread
19. Three-Dimensional (3D) Food Printing Based on Starch-Based Inks: Crucial Factors for Printing Precision
20. Could ‘Isochoric Freezing’ Revolutionise Food Preservation?
21. Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties
22. Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology.
23. Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing
24. Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy
25. Effect of long-term storage conditions on wheat flour and bread baking properties
26. Recent advances in freezing processes: an overview
27. Contributors
28. Acute and two-week effects of neotame, stevia rebaudioside M and sucrose-sweetened biscuits on postprandial appetite and endocrine response in adults with overweight/obesity:a randomised crossover trial from the SWEET consortium
29. Evaluation of bread dough aeration during kneading by an air-jet impulse system
30. Can cryogenic freezing preserve the quality of fruit matrices during long-term storage compared to the mechanical method?
31. Cultural factors and low‐salt consumption: A mixed methods approach
32. Benchmarking of techniques used to assess the freeze damage in potatoes
33. Hydrogels based on ozonated cassava starch: Effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications
34. A study of cracks in dry cereal products
35. Review on identification, underlying mechanisms and evaluation of freezing damage
36. Effect of supplementation of wheat bran on dough aeration and final bread volume
37. Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumers
38. Water transfer in bread during staling: Physical phenomena and modelling
39. Numerical modelling of an innovative microwave assisted freezing process
40. Impact of the baking protocol on the structure of French crêpes
41. Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
42. Impact on dough aeration of pressure change during mixing
43. Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread
44. Cultural factors and low‐salt consumption: A mixed methods approach.
45. Chapter 18 - Starch in baked products
46. Chapter Five - Conventional vs modern extraction techniques in the food industry
47. Indigenous Fermented Beverages of the Indian Subcontinent: Processing Methods, Nutritional, and Nutraceutical Potential
48. Contributors
49. Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling
50. Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: impact on fermentation, bread-making properties and bread quality
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