808 results on '"Renard, Catherine"'
Search Results
2. Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents
3. Physical characterization of genipin complexes coupled with multivariate data analysis to assess formed pigments
4. Relative role of leaching and chemical degradation in the loss of water-soluble vitamins C and B9 from frozen vegetables cooked in water
5. Phenolic profiling in ten apricot clones using an efficient method (Thioacidolysis-UFLC) and determination of their antioxidant potential
6. Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products
7. Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees
8. Transformation des aliments : comment se sont développés procédés et produits
9. An overview of carotenoid extractions using green solvents assisted by Z-isomerization
10. Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins
11. Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules.
12. Interactions between heterogeneous cell walls and two procyanidins: Insights from the effects of chemical composition and physical structure
13. Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production
14. Revisiting the contribution of ATR-FTIR spectroscopy to characterize plant cell wall polysaccharides
15. Apple puree's texture is independent from fruit firmness
16. A method using near infrared hyperspectral imaging to highlight the internal quality of apple fruit slices
17. Exploring interactions between pectins and procyanidins: Structure-function relationships
18. Multiscale NMR analysis of the degradation of apple structure due to thermal treatment
19. Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses
20. Visible, near- and mid-infrared spectroscopy coupled with an innovative chemometric strategy to control apple puree quality
21. Pectin modifications in raw fruits alter texture of plant cell dispersions
22. Interactions of arabinan-rich pectic polysaccharides with polyphenols
23. Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil
24. Stability of 5-methyltetrahydrofolate in fortified apple and carrot purées
25. ATR-FTIR spectroscopy to determine cell wall composition: Application on a large diversity of fruits and vegetables
26. A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications.
27. Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis
28. Influence of partial pressure of oxygen on ascorbic acid degradation at canning temperature
29. Quality traits prediction of the passion fruit pulp using NIR and MIR spectroscopy
30. Extraction of bioactives from fruit and vegetables: State of the art and perspectives
31. Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage
32. Uranium (III)-Plutonium (III) co-precipitation in molten chloride
33. Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules
34. Impact of cooking on apricot texture as a function of cultivar and maturity
35. Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation
36. Preharvest UV-C radiation impacts strawberry metabolite content and volatile organic compound production
37. Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer
38. Determination of reaction orders for ascorbic acid degradation during sterilization using a new experimental device: The thermoresistometer Mastia®
39. Use of mid-infrared spectroscopy to monitor shelf-life of ready-made meals
40. Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot purée
41. In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments
42. Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars
43. Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion
44. Characterization of tissue specific differences in cell wall polysaccharides of ripe and overripe pear fruit
45. Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH
46. Evolution of cherries texture in brine: Impact of harvest conditions during long-time storage
47. Interactions Between Dietary Antioxidants and Plant Cell Walls
48. Interactions Between Polyphenols and Macromolecules: Effect of Tannin Structure
49. Yield and composition of pectin extracted from Tunisian pomegranate peel
50. Preharvest UV-C radiation influences physiological, biochemical, and transcriptional changes in strawberry cv. Camarosa
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.