L'ingénierie des Connaissances, un outil pour intégrer les connaissances sur les procédés de la chaîne alimentaire et aider à la décision. [PDF]
, 2012 National audienceAu croisement des sciences cognitives, de l'informatique et des mathématiques appliquées, l'ingénierie des connaissances propose des concepts, méthodes et techniques permettant de modéliser et/ou d'acquérir les connaissances dans des ...
Baudrit, Cédric +6 more
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Functionality of lipids and lipid-protein interactions in cereal-derived food products
Oléagineux, Corps gras, Lipides, 2003 Lipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits) and beverages (beer).
Marion Didier +2 more
doaj +1 more source
Tendance de marché en France sur la présence des protéines végétales dans les produits alimentaires
Oilseeds and fats, crops and lipids, 2016 Le contexte actuel est favorable à l’utilisation croissante des protéines végétales dans les produits alimentaires : préoccupations sanitaires et environnementales, développement du flexitarisme et dans une moindre mesure du ...
Estève-Saillard Morgane
doaj +1 more source
Application Of The Z And Laplace Transforms To Panification Yeast Production Using An Airlift Bioreactor [PDF]
, 2020 Abstract The Z- and Laplace transforms are mathematical techniques applied to solve difference equations and differential equations, respectively. Mathematical models used to describe cell growth, substrate consumption and product formation in bioprocesses can be represented by these types of equations.
Arnaldo Silva Oliveira +3 more
openaire +1 more source
Preparation of Panification Products Using Passion Fruit in Replacement of Wheat Flour
JOURNAL OF BIOENGINEERING AND TECHNOLOGY APPLIED TO HEALTH, 2020 Passion fruit (fruit of significant domestic production) has 52% of its weight comprised of peel (albedo), is rich in pectin, and has essential technological properties for bakery products. In the present coursework, the production of passion fruit albedo flour (FAM) was carried out, later used in different concentrations to produce pasta (4%, 8%, 12%,
Fernanda Antonia De Souza Oliveira +4 more
openaire +2 more sources
Managing the necessary cross-disciplinary approach to organic farming research programmes: example of an organic bread programme. [PDF]
, 2009 This programme was developed within a cross-disciplinary approach resulting from five project proposals focusing on the organic wheat, flour and bread sector.
ABECASSIS, J. +2 more
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Dlùth is Inneach: Linguistic and Institutional Foundations for Gaelic Corpus Planning [PDF]
, 2014 This report presents the results of a one-year research project, commissioned by Bòrd na Gàidhlig BnG) and carried out by a Soillse Research team, whose goal was to answer the following question: What corpus planning principles are appropriate for the
Bell, Susan +3 more
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État des lieux de la collecte du blé biologique panifiable en France [PDF]
, 2008 The collect sector of the organic winter wheat is in deep evolution following a widening of the outlets, on arrival of new operators resulting from the conventional sector and with a strong fluctuation in prices.
David, Christophe, Joud, Stéphane
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What breeding strategy(ies) should be carry up for organic winter wheat? Results and prospects from a long-term comparison with low input variety trials [PDF]
, 2013 Breeding varieties adapted to various organic farming conditions is one solution, among others, to increase yields and improve organic winter bread wheat quality.
Gardet, O. +7 more
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Variations in the composition of the major elements of wheat varieties in industrial and organic farming systems: initial results [PDF]
, 2009 A nutritional analysis was added to the study of the characterization of wheat varieties in organic and industrial farming systems for the year 2005-2006.
BRANLARD, G., PIQUET, A., SAUVAT, S.
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