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Content Provider : OpenAIRE Subject : bread Subject : food science Filter by : Author

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Extrusion Simulation for the Design of Cereal and Legume Foods

Authors : Magdalena Kristiawan; Guy Della Valle; Françoise Berzin

Subjects: Health (social science); Plant Science; Health Professions (miscellaneous)

Source: Foods; Volume 11; Issue 12; Pages: 1780

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Modelling Processes and Products in the Cereal Chain

Authors : Serafim Bakalis; Maria N. Charalambides; Aberham Hailu Feyissa ...

Subjects: 0106 biological sciences; cereals; food transformation

Source: FoodsCarvalho, O, Charalambides, M N, Djekic, I, Athanassiou, C, Bakalis, S, Benedito, J, Briffaz, A, Castañé, C, Valle, G D, de Sousa, I M N, Erdogdu, F,

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Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly

Authors : Yvan Choiset; Gilles Feron; Guy Della Valle ...

Subjects: proteolysis; Hydrolyzed protein; Food Handling

Source: Journal of Texture StudiesJournal of Texture Studies, Wiley-Blackwell, 2020, 51 (1), pp.134-143. ⟨10.1111/jtxs.12486⟩

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Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability

Authors : Philippe Roussel; Kamal Kansou; Aamir Shehzad ...

Subjects: 0106 biological sciences; Gompertz function; Bread dough

Source: Food and Bioprocess TechnologyFood and Bioprocess Technology, 2013, 6 (8), pp.2150-2164. ⟨10.1007/s11947-012-0854-1⟩Food and Bioprocess Technology, Springer, 2013, 6 (8), pp.2150-2164.

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Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components

Authors : Aleida J. Sandoval; Denis Lourdin; Guy Della Valle

Subjects: Materials science; Moisture; Starch

Source: Food Biophysics. 4:291-303

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Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography

Authors : Guy Della Valle; Anne-Laure Reguerre; Sylvie Chevallier ...

Subjects: Materials science; [SDV]Life Sciences [q-bio]; Biophysics

Source: Food BiophysicsFood Biophysics, Springer Verlag (Germany), 2014, 9 (3), pp.219-228. ⟨10.1007/s11483-014-9336-5⟩

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Permeability and expanded structure of baked products crumbs

Authors : Guy Della Valle; Christine Delisée; Laurent Chaunier ...

Subjects: Pore size; Apparent density; [SDV]Life Sciences [q-bio]

Source: Food BiophysicsFood Biophysics, Springer Verlag (Germany), 2008, 3 (4), pp.344-351. ⟨10.1007/s11483-008-9073-8⟩

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Bulk mechanical behavior of commercial particle food foams

Authors : Philippe Courcoux; Aleida J. Sandoval; Guy Della Valle ...

Subjects: Work (thermodynamics); Materials science; STRUCTURE

Source: Journal of Texture StudiesJournal of Texture Studies, Wiley-Blackwell, 2008, 39 (4), pp.405-425. ⟨10.1111/j.1745-4603.2008.00150.x⟩

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Physical and sensory evaluation of cornflakes crispness

Authors : Laurent Chaunier; Philippe Courcoux; Guy Della Valle ...

Subjects: Materials science; 030309 nutrition & dietetics; [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering

Source: Journal of Texture StudiesJournal of Texture Studies, Wiley-Blackwell, 2005, 36 (1), pp.93-118

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