A5024954957- Food composition and properties
- Agriculture and Rural Development Research
- Bioeconomy and Sustainability Development
- Proteins in Food Systems
- Olfactory and Sensory Function Studies
- Microbial Metabolites in Food Biotechnology
- Salivary Gland Disorders and Functions
- Berry genetics and cultivation research
- Fermentation and Sensory Analysis
- Crop Yield and Soil Fertility
- Mangiferin and Mango Extracts
- Biochemical Analysis and Sensing Techniques
- Natural Compound Pharmacology Studies
- Biofuel production and bioconversion
- Plant Physiology and Cultivation Studies
- Postharvest Quality and Shelf Life Management
- Phytase and its Applications
- Protein Hydrolysis and Bioactive Peptides
- Enzyme Production and Characterization
- Banana Cultivation and Research
- Wheat and Barley Genetics and Pathology
- Horticultural and Viticultural Research
- Plant and soil sciences
Ingénierie des Agropolymères et Technologies Emergentes
2016-2018
Institut Agro Montpellier
2018
Université de Montpellier
2018
Centre de Coopération Internationale en Recherche Agronomique pour le Développement
2018
Cereal Research (Hungary)
2016
Centre des Sciences du Goût et de l'Alimentation
2016
Université Bourgogne Franche-Comté
2016
Université de Bourgogne
2016
Maison des Sciences de l’Homme de Dijon
2016
Institute for Deciduous Fruit, Vines and Wine
2014
During chewing, saliva helps in preparing the food bolus by agglomerating formed particles, and it initiates enzymatic breakdown. However, limited information is actually available on adaptation of composition during oral processing complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question context starch-based products alpha-amylase. The objectives were two-fold: (1) determine if alpha-amylase secretion can be modulated bread type (2) evaluate...
Background and objectives An original experimental approach allowing an unbiased estimate of the impact three semolina factors (particle size distribution, protein, ash contents) on durum wheat pasta quality was developed. Findings By different combinations milling fractions from five batches displaying contrasted protein levels, 18 blends were obtained covering six levels content (9.2%–13.5%), four (0.66%–1.15%), modes particle distributions (fine or coarse mixes flour semolina) with...
Commercial interest in the genus, Cyclopia (family Fabaceae), endemic to South Africa has led concerted efforts develop an industry [1]. Key issues included cultivation lessen dependence on natural populations and primary processing for herbal tea production. Investigation of phenolic composition biological activities indicated potential production pharmaceutical and/or nutraceutical extracts [2, 3]. The aim present paper is describe integrated strategy followed by Agricultural Research...