110 results on '"Renard, Catherine M.G.C."'
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2. Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy
3. Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products
4. Transformation des aliments : comment se sont développés procédés et produits
5. Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees
6. An overview of carotenoid extractions using green solvents assisted by Z-isomerization
7. Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins
8. Interactions between heterogeneous cell walls and two procyanidins: Insights from the effects of chemical composition and physical structure
9. Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production
10. Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing
11. Revisiting the contribution of ATR-FTIR spectroscopy to characterize plant cell wall polysaccharides
12. Apple puree's texture is independent from fruit firmness
13. A method using near infrared hyperspectral imaging to highlight the internal quality of apple fruit slices
14. Exploring interactions between pectins and procyanidins: Structure-function relationships
15. Multiscale NMR analysis of the degradation of apple structure due to thermal treatment
16. Good practices for data presentation in LWT-Food Science and Technology
17. Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses
18. Changes in cell wall neutral sugar composition related to pectinolytic enzyme activities and intra-flesh textural property during ripening of ten apricot clones
19. Visible, near- and mid-infrared spectroscopy coupled with an innovative chemometric strategy to control apple puree quality
20. Fresh, freeze-dried or cell wall samples: Which is the most appropriate to determine chemical, structural and rheological variations during apple processing using ATR-FTIR spectroscopy?
21. Pectin modifications in raw fruits alter texture of plant cell dispersions
22. Corrigendum to “ATR-FTIR spectroscopy to determine cell wall composition: Application on a large diversity of fruits and vegetables” [Carbohydr. Polym. 212 (May) (2019), 186–196]
23. A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements
24. Interactions of arabinan-rich pectic polysaccharides with polyphenols
25. Revisiting the chemistry of apple pomace polyphenols
26. Impact of air-drying on polyphenol extractability from apple pomace
27. Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization
28. Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil
29. Stability of 5-methyltetrahydrofolate in fortified apple and carrot purées
30. ATR-FTIR spectroscopy to determine cell wall composition: Application on a large diversity of fruits and vegetables
31. Pear ripeness and tissue type impact procyanidin-cell wall interactions
32. Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis
33. Influence of partial pressure of oxygen on ascorbic acid degradation at canning temperature
34. Extraction of bioactives from fruit and vegetables: State of the art and perspectives
35. Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage
36. Impact of canning and storage on apricot carotenoids and polyphenols
37. Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer
38. Use of mid-infrared spectroscopy to monitor shelf-life of ready-made meals
39. Preharvest UV-C radiation impacts strawberry metabolite content and volatile organic compound production
40. Impact of cooking on apricot texture as a function of cultivar and maturity
41. Determination of reaction orders for ascorbic acid degradation during sterilization using a new experimental device: The thermoresistometer Mastia®
42. Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation
43. 2nd Euro-mediterranean symposium on fruit and vegetable processing: An integrated view on sustainability and how it can interact with quality, safety and consumers
44. Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot purée
45. In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments
46. Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars
47. Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
48. Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion
49. Characterization of tissue specific differences in cell wall polysaccharides of ripe and overripe pear fruit
50. Characterization of pectins extracted from pomegranate peel and their gelling properties
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