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Chemical and physical transformations of solid food begin in the mouth, but the oral phase of digestion has rarely been studied. In the present study, twelve healthy volunteers masticated mouthfuls… (More)
Les fromages a pâte molle presentent une large gamme de texture et, en consequence, de structure. L'objectif de cette etude etait d'evaluer le potentiel des fluorophores intrinseques du fromage dans… (More)
The 25 investigated Salers cheeses graded by the professional committee offered a large range of textures. Their texture characteristics were investigated by sensory analysis, rheological… (More)
M.-F. Devaux and D. Legland 1 INRA, UR1268 Biopolymers – Interactions and Assemblies, 44300 Nantes, France 2 INRA, UMR782 Food Process Engineering and Microbiology, 78850 Thiverval-Grignon, France 3… (More)
Fermentation of dough made from standard flour for French breadmaking was followed by nuclear magnetic resonance imaging at 9.4 T. The growth of bubbles (size > 117 microm) was observed for dough… (More)
Un systeme d'analyse d'image permettant de travailler a differentes longueurs d'onde dans le proche infra-rouge a ete concu et teste. Ce systeme, permet d'enregistrer des images entre 900 et 1900 nm… (More)