Добірка наукової літератури з теми "Aliments – Texture – Mesure"
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Статті в журналах з теми "Aliments – Texture – Mesure"
Daniel, Christine, and Alain-Claude Roudot. "La terminologie de la texture des aliments." Meta 52, no. 2 (August 2, 2007): 342–51. http://dx.doi.org/10.7202/016075ar.
Повний текст джерелаASSIS, Y., A. NAFI, X. NI, A. SAMET, and G. GUARINO. "Analyse textuelle des RPQS pour la constitution de bases de connaissances." 3, no. 3 (March 22, 2021): 31–36. http://dx.doi.org/10.36904/tsm/202103031.
Повний текст джерелаRougeon, Marina. "Photographie." Anthropen, 2017. http://dx.doi.org/10.17184/eac.anthropen.053.
Повний текст джерелаДисертації з теми "Aliments – Texture – Mesure"
Camargo, Do Amarante Alvaro César. "Application de la mesure de densité de flux de chaleur à la caractérisation du procédé de surgélation des denrées alimentaires." Compiègne, 2004. http://www.theses.fr/2004COMP1537.
Повний текст джерелаThis work deals with heat flux measurement in food freezing processes. First, protocols were developed to calibrate the sensors, at subzero temperatures, submitted to steady and unsteady state heat transfer. Following this, the sens ors were applied directly to vegetables undergoing freezing to measure the local heat transfer coefficients. Ln a second application, plastic transducers were conceived to map the variability of the heat transfer coefficients in different industrial freezers. The results are in good agreement with values calculated by classical methods. The final part of this work focused on the conjugated effects of the blanching and the freezing processes on the textural, color and drip loss quality parameters of a vegetable product (green beans). The HTST blanching protocols reduced firmness and color degradation and minimized drip loss after thawing. High freezing rates avoided severe degradation of vegetable tissues
Goullieux, Adeline. "Définition et analyse d'une nouvelle méthode de mesure instrumentale de la texture des produits biscuitiers : application à la maîtrise du procédé de production biscuitière." Compiègne, 1994. http://www.theses.fr/1994COMPD727.
Повний текст джерелаHanaei, Farnaz. "De la caractérisation sensorielle vers la caractérisation instrumentale de la texture. Une étude de cas sur les produits modèles à base de lait." Electronic Thesis or Diss., Paris, AgroParisTech, 2015. http://www.theses.fr/2015AGPT0018.
Повний текст джерелаIn our study the texture of a set of model processed cheeses is characterized through both sensory and instrumental approaches. Three objectives guided our work. The first was using an individual approach that takes the diversity in terms of perception, manipulation and description into account for sensory characterization of products. Furthermore, to study the effect of prior expertise, two panels evaluated the products: consumer and expert panel. A combined approach with two different methodologies and verbalization (Free comment followed by Flash Profile) made it possible to identify specificities in the answer behavior between the two panels. Free comment showed the similarity and differences between the terminologies of two panels. It showed that experts generate more terms in average than consumers. However, some of their terms are specific and never was cited to consumers. Flash profile showed that there are some characteristics that become important once the assessors evaluate the products simultaneously. The result showed important differences between the resulted product maps from consumers and experts after free comment method. However, the resulted sensory maps after the Flash Profile were very similar for both panels and were close to the sensory map obtained for consumer panel after free comment. Some specific attributes were frequently cited for products evaluations in two applied methods, such as “Collant (Stickiness)”.The second objective was to establish the instrumental characterization on the basis of sensory results in order to better determine some efficient methodologies and conditions to characterize the identified perceptions. We thus used sensory descriptions and observations to choose appropriate instrumental methods. On this basis, classic rheological methods (measurement of the viscoelastic properties and penetrometry) and adapted tack method were used for product characterization. Furthermore, the products were characterized at two physical states (without or after a mechanical treatment). The adapted tack method and the rheology at small deformation with vane geometry permitted to characterize the products set with important texture diversity (solid, semi-solid, liquid). The results showed that the combination of two methods improves the product map and brings new axes of description. The instrumental characterization of mechanically treated products did not lead to a rather different products configuration.The third objective was to predict the sensory positioning of products (product map) as well as the specific multidimensional perception “Collant (Stickiness)”, by instrumental measurements. A rather satisfactory prediction of consumer perception of texture was obtained through viscoelastic measurements (storage module and yield stress) and parameters stemming from tack measurement (total energy and distance at maximum tensile force). Furthermore, the sensory perceptions relative to “Collant (Stickiness)” is well predicted by the instrumental parameter “yield stress” for the majority of the consumers who applied this term in their evaluations
Звіти організацій з теми "Aliments – Texture – Mesure"
Rousseau, Henri-Paul. Gutenberg, L’université et le défi numérique. CIRANO, December 2022. http://dx.doi.org/10.54932/wodt6646.
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