Handbook of Food Science and Technology 3: Food Biochemistry and Technology

Handbook of Food Science and Technology 3: Food Biochemistry and Technology

Volumn , Issue , 2016, Pages 1-421

  Jeantet, Romain ^a   Croguennec, Thomas ^a   Schuck, Pierre ^b   Brulé, Gérard ^a  

^a AGROCAMPUS OUEST   (France)

^b UMR1253   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; CHEMISTRY; FOOD TECHNOLOGY;

AGRI-FOOD INDUSTRY; ASSEMBLY TECHNOLOGY; BIOCHEMICAL CONVERSION; FOOD INGREDIENTS; FOOD SCIENCE AND TECHNOLOGY; MARKET EXPECTATIONS; PHYSICO-CHEMICAL TREATMENT; TRADITIONAL FOOD;

FOOD PRODUCTS;

EID: 84984677472     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781119296225     Document Type: Book

References (166)

1. ABECASSIS J., CHAURAND M. "Appréciation de la valeur d'utilisation du blé dur en semoulerie et en pastification", in GODON B., LOISEL W. (eds), Guide d'Analyses dans les Industries des Céréales, Lavoisier, Paris, 1997.
2. ALLOSIO-OUARNIER N., QUEMENER B., BERTRAND D. et al., "Application of high performance anion exchange chromatography to the study of carbohydrate changes in barley during malting", Journal of the Institute of Brewing, vol. 106, pp. 45-52, 1999.
3. ALUKO R.E., KEERATIURAI M., MINE Y., "Competitive adsorption between egg yolk lipoproteins and whey proteins on oil-in-water interfaces", Colloids and Surfaces B: Biointerfaces, vol. 10, pp. 385-393, 1998.
4. ANTON M., GANDEMER G., "Composition, solubility and emulsifying properties of granules and plasma of hen egg yolk", Journal of Food Science, vol. 62, no. 3, pp. 484-487, 1997.
5. ANTON M., LE DENMAT M., GANDEMER G., "Thermostability of hen egg yolk granules: contribution of granular structure", Journal of Food Science, vol. 65, no. 4, pp. 581-584, 2000.
6. AUBERT C., Les aliments fermentés traditionnels, Terre Vivante, Paris, 1985.
7. BAKER J.C., MIZE M.D., "The origin of the gas cell in bread dough", Cereal Chemistry, vol. 18, pp. 19-34, 1941.
8. BAMFORTH C.W., "The foaming properties of beer", Journal of the Institute of Brewing, vol. 91, pp. 370-383, 1985.
9. BARON F., NAU F., GUÉRIN-DUBIARD C. et al., "Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitution", Journal of Food Protection, vol. 66, pp. 825-832.
10. BEGUIN G., CLAEYS C., DELAVET C., "Procédé et dispositif de découpe de légumes et de fruits", Brevet français, Patent no 2732922, 1996.
11. BEGUIN G., VAROQUAUX P., "Procédé de lavage et de désinfection de feuilles de légumes tels que des salades", Patent no FR 2750576, 1998.
12. BEROT S., DAVIN A., "Technologie d'extraction et de purification des matières protéiques végétales", in Protéines Végétales, Lavoisier, Paris, pp. 335-472, 1985.
13. BEVERIDGE T., "Opalescent and cloudy fruit juices: formation and particle stability", Critical Reviews in Food Science and Nutrition, vol. 42, pp. 317-337, 2002.
14. BRACCINI I., PEREZ S., "Molecular basis of Ca2+-induced gelation in alginates and pectins: the egg-box model revisited", Biomacromolecules, vol. 2, no. 4, pp. 1089-1096, 2001.
15. BRIGGS D.E., "Malt modification. A century of evolving views", Journal of the Institute of Brewing, vol. 108, pp. 395-405, 2002.
16. BRITTEN M., "Ingrédients laitiers", in VIGNOLA C.L, Science et Technologie du Lait - Transformation du Lait, Presses Internationales Polytechniques, Montréal, pp. 471-526, 2002.
17. BRUMMELL D.A., "Cell wall disassembly in ripening fruit", Functional Plant Biology, vol. 33, pp. 103-119, 2006.
18. CHAMBROY Y., "Physiologie et température des produits frais découpés", Revue Générale du froid 3, Colloque AFF, Avignon, 8-10 November 1989.
19. CHANDRA G.S., PROUDLOVE M.O., BAXTER E.D., "The structure of barley endosperm. An important determinant of malt modification", Journal of the Science of Food and Agriculture, vol. 79, pp. 37-46, 1999.
20. CHARLES F., SANCHEZ J., GONTARD N., "Modeling of active modified atmosphere packaging of endives exposed to several postharvest temperatures", Journal of Food Science, vol. 8, pp. 443-449, 2005.
21. CHEFTEL J.C., CHEFTEL H., "Graisses et huiles", in Introduction à la Biochimie et à la Technologie des Aliments, vol. 1, Lavoisier, Paris, 1992.
22. CHRISTIE W.W., "Composition and structure of milk lipids", in FOX P. F. (ed.), Advanced Dairy Chemistry Lipids, 2nd ed., vol. 2, Springer, 1995.
23. COLONNA P., ROUAU X., "L'amidon, utilisations industrielles", Industries des céréales, vol. 41, pp. 7-11, 1986.
24. CRANDALL P.G., MATTHEWS R.F., BAKER R.A., "Citrus beverage clouding aspects: review and status", Food Technology, vol. 37, pp.106-109, 1983.
25. CROGUENNEC T., NAU F., BRULÉ G., "Influence of pH and salts on egg white gelation", Journal of Food Science, vol. 67, no. 2, pp. 608-614, 2002.
26. DALGLEISH D.G., SPAGNUOLO P. A., GOFF H. D., "A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy", International Dairy Journal, pp. 1025-1031, 2004.
27. DAMODARAN S., ANAND K., RAZUMOVSKY L., "Competitive adsorption of egg white proteins at the air-water interface: direct evidence for electrostatic complex formation between lysozyme and other egg proteins at the interface", Journal of Agricultural and Food Chemistry, vol. 46, pp. 872-876, 1998.
28. DE ELL J.R., KHANIZADEH S., SAAD F. et al., "Factors affecting apple fruit firmness: a review", Journal of the American Pomological Society, vol. 55, pp. 8-27, 2001.
29. DENES J..M., BARON A., RENARD C. et al., "Different action patterns for apple pectin methylesterase at pH 7.0 and 4.5", Carbohydrate Research, vol. 327, no. 4, pp. 385-393, 2000.
30. DINSDALE M.G., LLOYD D., MCINTYRE P. et al., "Yeast vitality during cider fermentation: assessment by energy metabolism", Yeast, vol. 15, pp. 285-293, 1999.
31. DIXON J., HEWETT E.W., "Factors affecting apple aroma/flavour volatile concentration: a review", New Zealand Journal of Crop and Horticultural Science, vol. 28, pp. 155-173, 2000.
32. DOI E., "Gels and gelling of globular proteins", Trends Food Science & Technology, vol. 4, pp. 1-5, 1993.
33. DONOVAN J.W., MAPES C. J., DAVIS J. et al., "A differential scanning calorimetric study of the stability of egg white to heat denaturation", Journal of the Science of Food Chemistry, vol. 26, pp. 73, 1975.
34. DRAPRON R., GENOT C., "Les lipides des céréales", Ind. Alim. Agric., vol. 12, pp. 1257-1273, 1979.
35. DURAND P., Technologies des Produits et des Salaisons, Lavoisier, Paris, 1999.
36. DYER-HURDON J.N., NNANNA I.A., "Cholesterol content and functionality of plasma and granules fractionated from egg yolk", Journal of Food Science, vol. 58, pp. 1277-1281, 1993.
37. ENDO A., "Studies on pectolytic enzymes of molds: Part XIII. Clarification of apple juice by the joint action of purified pectolytic enzymes", Agricultural and Biological Chemistry, vol. 29, pp. 129-136, 1965.
38. EVANS D.E., SHEEHAN M.C., STEWART D.C., "The impact of malt derived proteins on beer foam quality: Part II: The influence of malt foam-positive proteins and non -starch polysaccharides on beer foam quality", Journal of the Institute of Brewing, vol. 105, pp. 171-177, 1999.
39. FAUQUANT J., VIECO E., BRULÉ G. et al., "Clarification des lactosérums doux par agrégation thermocalcique de la matière grasse résiduelle", Lait, vol. 65, pp. 1-20, 1985a.
40. FAUQUANT J., PIERRE A., BRULÉ G., "Clarification du lactosérum acide de caséinerie", Tech Lait, vol. 1003, pp. 37-39, 1985b.
41. FEILLET P., Le Grain de Blé: Composition et Utilisation, INRA Éditions, Paris, 2000.
42. FILLAUDEAU L., BLANPAIN-AVET P., "Applications en brasserie de la microfiltration tangentielle", Techniques de l'ingenieur, vol. 3260, pp. 1-13, 1999.
43. FLANZY C., OEnologie: Fondements Scientifiques et Technologiques, Tec & Doc Lavoisier, Paris, 1998.
44. FLEURENT E., Le Pain de Froment, Ed Gauthier-Villars, Paris, 1911.
45. FONG C.H., HASEGAWA S., HERMAN Z. et al., "Limonoid glucosides in commercial citrus juices", Journal of Food Science, vol. 54, pp. 1505-1506, 1989.
46. FRENTZ J.C., ZERT P., L'Encyclopédie de la Charcuterie, 3rd édition, Soussana,1990.
47. GANE R., "Production of ethylene by some fruits", Nature, vol. 134, no. 3400, p. 1008, 1934.
48. GANE R., "The formation of ethylene by plant tissue and its significance in the ripening of fruits", Journal of Pomplogy and Horticultural Science, vol. 13, pp. 351-358, 1935.
49. GAUCHERON F., "The minerals of milk", Reproduction Nutrition Development, vol. 45, pp. 473-483, 2005.
50. GIOVANNONI J., "Molecular biology of fruit maturation and ripening", Annual Review of Plant Physiology and Plant Molecular Biology, vol. 52, pp. 725-749, 2001.
51. GIRARD J.P., Technologie de la Viande et des Produits Carnés, Lavoisier, Paris, 1988.
52. GOFF H.D., "Colloidal aspect of ice cream: a review", International Dairy Journal, vol. 7, pp. 363-373, 1997.
53. GONTARD N., GUILBERT S., "Bio-packaging: technology and properties of edible and/or biodegradable material of agricultural origin", in MATHLOUTHI M. Food Packaging and Preservation, Blackie Academic & Professional, Glasgow, pp. 159-181, 1994.
54. GRANT G..T., MORRIS E. R., REES D.A. et al., "Biological interactions between polysaccharides and divalent cations: the egg-box model", FEBS Letters, vol. 32, no. 1, pp. 195-198, 1973.
55. GROSJEAN F., BARRIER-GUILLOT B., "Les polysaccharides non amylacés des céréales", Industries des céréales, vol. 98, pp. 13-33, 1996.
56. GU L.W., KELM M.A., HAMMERSTONE J.F. et al., "Concentrations of proanthocyanidins in common foods and estimations of normal consumption", Journal of Nutrition, vol. 134, pp. 613-617, 2004.
57. GUÉRIN-DUBIARD C., PASCO M., MOLLÉ D. et al., "Proteomic analysis of hen egg white", Journal of Agricultural and Food Chemistry, vol. 54, pp. 3901-3910, 2006.
58. GUNSTONE F.D., "Movements towards tailor-made fats", Progress in Lipid Research, vol. 37, no. 5, pp. 277-305, 1998.
59. HA M.A., VIETOR R.J., JARDINE G.D. et al., "Conformation and mobility of the arabinan and galactan side-chains of pectin", Phytochemistry, vol. 66, pp. 1817-1824, 2005.
60. HAMM W., "Trends in edible oil fractionation", Trends Food Science & Technology, vol. 6, pp. 121-126, 1995.
61. HALL G.M., AHMAD N.H., "Surimi and fish mince products", Fish Processing Technology, Blackie Academic & Professionnal, New York, pp. 72-89, 1992.
62. HEERTJE I., VISSER J., SMITS P., "Structure formation in acid milk gels", Food Microstructure, vol. 4, pp. 267-277, 1985.
63. HENRY R.J., "The carbohydrates of barley grains. A review", Journal of the Institute of Brewing, vol. 94, pp. 71-78, 1988.
64. HEREDIA A., GUILLEN R., JIMENEZ A. et al., "Review: plant cell wall structure", Revista Española de Ciencia y Tecnología de Alimentos, vol. 33, pp. 113-131, 1993.
65. HOLT C., HORNE D.S., "The hairy casein micelle: evolution of the concept and its implication for dairy technology", Netherlands Milk Dairy Journal, vol. 50, pp. 85-111, 1996.
66. HORNE D.S., "Casein structure, self-assembly and gelation", Current Opinion in Colloid & Interface Science, vol. 7, pp. 456-461, 2002.
67. HULME A.C., RHODES M.J.C., "Pome fruits", The Biochemistry of Fruits and their Products; ACH eds, pp. 333-369, 1971.
68. HUSS H.H., "Le poisson frais: qualité et altérations de la qualité", Collection FAO Pêche, no. 29, p. 132, 1988.
69. IRELAND H.S., GUNASEELAN K., MUDDUMAGE R. et al., "Ethylene regulates apple (malus x domestica) fruit softening through a dose x timedependent mechanism and through differential sensitivities and dependencies of cell wall-modifying genes", Plant and Cell Physiology, vol. 55, no. 5, pp. 1005-1016, 2014.
70. JACKSON G., WAINWRIGHT T., "Melanoidins and beer foam", Journal of the American Society of Brewing Chemistry, vol. 36, pp. 192-195, 1978.
71. JAYANI R.S., SAXENA S., GUPTA R., "Microbial pectinolytic enzymes: a review", Process Biochemistry, vol. 40, pp. 2931-2944, 2005.
72. JEANTET R., CROGUENNEC T., MAHAUT M. et al., Les Produits Industriels Laitiers, Lavoisier, Paris, 2000.
73. JEANTET R., CROGUENNEC T ., S CHUCK BRULÉ G., Handbook of Food Science and Technology 1 - Food Alteration and Food Quality, ISTE, London and John Wiley & Sons, New York, 2016.
74. JEANTET R., CROGUENNEC T., SCHUCK BRULÉ G., Handbook of Food Science and Technology 2 - Food Process Engineering and Packaging, ISTE, London and John Wiley & Sons, New York, 2016.
75. JOHNSTON J. W., HEWETT E.W., HERTOG M. L., "Postharvest softening of apple (Malus domestica) fruit: a review", New Zealand Journal of Crop and Horticultural Science, vol. 30, pp. 145-160, 2002.
76. JOUBERT F.J., COOK W. H., "Preparation and characterization of phosvitin from hen egg yolk", Canadian Journal of Biochemistry and Physiology, vol. 36, pp. 399-408, 1958.
77. KADER A.A., "Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables", Food Technology, vol. 40, pp. 99-104, 1986.
78. KADER A.A., ZAGORY D., KERBEL E.L., "Modified atmosphere packaging of fruits and vegetables", Critical Reviews in Food Science and Nutrition, vol. 28, no. 1, pp. 1-30, 1989.
79. KALLAY T., "Genetic determination of maturation processes in climacteric fruits - a review", Acta Alimentaria, vol. 31, pp. 169-177, 2002.
80. KASHYAP D.R., VOHRA P.K., CHOPRA S. et al., "Applications of pectinases in the commercial sector: a review", Bioresource Technology, vol. 77, pp. 215-227, 2001.
81. KATO A., IBRAHIM H.R., WATANABE H. et al., "New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state", Journal of Agricultural and Food Chemistry, vol. 37, pp. 433-437, 1989.
82. KATO A., IBRAHIM H.R., WATANABE H. et al., "Structural and gelling properties of dry-heating egg white proteins", Journal of Agricultural and Food Chemistry, vol. 38, pp. 32-37, 1990a.
83. KATO A., IBRAHIM H.R., TAKAGI T. et al., "Excellent gelation of egg white preheated in the dry state is due to the decreasing degree of aggregation", Journal of Agricultural and Food Chemistry, vol. 38, pp. 1868-1872, 1990b.
84. KIDD F., WEST C., "The effects of ethylene and apple vapours on ripening of fruits", in Great Britain Department of Science and of Industry Research Report, Food Investigation Board for 1932, pp. 55-58, 1933.
85. KIOSSEOGLOU V.D., "Egg yolk", in CHARALAMBOUS G., DOXASTAKIS G. (eds.), Food Emulsifiers: Chemistry, Technology, Functional Properties and Applications, Elsevier, London, pp. 63-85, 1989.
86. KITABATAKE N., SHIMIZU A., DOI E., "Preparation of transparent egg white gel with salt by two-step heating method", Journal of Food Science, vol. 53, pp. 735-738, 1988.
87. KNOCKAERT C., "Les marinades des produits de la mer", Collection Valorisation des produits de la mer, IFREMER, Brest, 1989.
88. KORHONEN H., PIHLANTO A., "Bioactive peptides: production and functionality", International Dairy Journal, vol. 16, pp. 945-960, 2006.
89. KUCZINSKI A., VAROQUAUX P., SOUTY M., "Reflectance spectra of 'ready-to-use' apple products for determination of enzymatic browning", International Agrophysics, vol. 7, pp. 85-92, 1993.
90. COURTINE R. (ed.), Larousse Gastronomique, Larousse, Paris, 1984.
91. LEA A.G.H., DRILLEAU J.F., "Cidermaking", in LEA AGH, PIGGOTT J. R. (eds.), Fermented Beverage Production (2nd edition), Kluwer Academic/Plenum Publishers, 2003.
92. LECHEVALIER V., CROGUENNEC T., PEZENNEC S. et al., "Ovalbumin, ovotransferrin, lysozyme: three model proteins for structural modifications at the air-water interface", Journal of Agricultural and Food Chemistry, vol. 51, pp. 6354-6361, 2003.
93. LECHEVALIER V., CROGUENNEC T., PEZENNEC S. et al., "Evidence for synergy in the denaturation at the air-water interface of ovalbumin, ovotransferrin and lysozyme in ternary mixture", Food Chemistry, vol. 92, pp. 79-87, 2005.
94. LE DENMAT M., ANTON M., GANDEMER G., "Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment", Journal of Food Science, vol. 64, no. 2, pp. 194-197, 1999.
95. LE DENMAT M., ANTON M., BEAUMAL V., "Characterisation of emulsion properties and of interface composition in oil-in-water emulsions prepared with hen egg yolk, plasma and granules", Food Hydrocolloids, vol. 14, pp. 539-549, 2000.
96. LEISTNER L., "Allegemeines über Rohwurst une Rohschinken", Mikrobiologie, und Qualität von Rohwurst und Rohschinken, Bundesanstlt für Fleischforschung, Kulmbach, Allemagne, 1985.
97. LE QUÉRÉ J.M., HUSSON F., RENARD C.M. et al., "French cider characterization by sensory, technological and chemical evaluations", Lebensmittel-Wissenschaft & Technologie, vol. 39, pp. 1033-1044, 2006.
98. LINDEN G., LORIENT D., Biochimie Agro Industrielle: Valorisation Alimentaire de la Production Agricole, Masson, Paris, 1994.
99. LI-CHAN E., NAKAI S., "Biochemical basis for the properties of egg white", Critical Reviews in Poultry Biology, vol. 2, pp. 21-58, 1989.
100. LINDEN G., LORIENT D., "Biochimie agro-industrielle: valorisation alimentaire de la production agricole", Masson, p. 368, 1994.
101. LUCEY J.A., SINGH H., "Formation and physical properties of acid milk gel: a review", Food Research International, vol. 30, no. 7, pp. 529-542, 1998.
102. LUSK L. T., GOLDSTEIN H., RYDER D., "Independent role of beer proteins, melanoidins and polysaccharides in foam formation", Journal of the American Society of Brewing Chemistry, vol. 53, pp. 93-103, 1995.
103. MAHAUT M., JEANTET R., BRULÉ G. et al., Les Produits Laitiers Industriels, Lavoisier, Paris, 2000.
104. MAILLARD L.C., "Action des acides aminés sur les sucres; formation de mélanoïdines par voie métabolique", Comptes Rendus Hebdomadaires de l'Académie des Sciences de Paris, vol. 154, pp. 743-752, 1912.
105. MANGAS J.J., MORENO J., PICINELLI A. et al., "Characterization of cider apple fruits according to their degree of ripening. A chemometric approach", Journal of Agricultural and Food Chemistry, vol. 46, pp. 4174-4178, 1998.
106. MARTINET V., BEAUMAL V., DALAGALARRONDO M. et al., "Emulsifying properties and adsorption behavior of egg yolk lipoproteins (LDL and HDL) in o/w emulsions", Recent Research Development in Agricultural & Food Chemistry, vol. 37, pp. 103-116, 2002.
107. MARTINET V., SAULNIER P., BEAUMAL V. et al., "Surface properties of hen egg yolk low-density lipoproteins spread at the air-water interface", Colloids and Surfaces B: Biointerfaces, vol. 31, pp. 185-194, 2003.
108. MASTERS K., Spray drying, Longman Scientific & Technical and John Wiley & Sons Inc, Essex, 1991
109. MAUBOIS J.L., MOCQUOT G., VASSAL L., "Procédé de traitement du lait et de sous produits laitiers", Patent no FR2052121, 1969.
110. MAURISIO, Histoire de l'Alimentation Végétale Depuis la Préhistoire Jusqu'à nos Jours, Payot, Paris, p. 663, 1932.
111. MCMAHON D.J., BROWN R.J., "Composition, structure and integrity of casein micelles: a review", Journal of Dairy Science, vol. 67, pp. 499-512, 1984.
112. MECHAM D., OLCOTT H., "Phosvitin, the principal phosphoprotein of egg yolk", Journal of the American Chemical Society, vol. 71, pp. 3822-3833, 1949.
113. MICHALSKI M. C., MICHEL F., SAINMONT D. et al., "Apparent ζ-potential as a tool to assess mechanical damages to the milk fat globule membrane", Colloids and Interface B: Biointerfaces, vol, 23, pp. 23-30, 2001.
114. MIETTON B., in Les Bactéries Lactiques, vol. II, édition Lorica, Uriage, France, pp. 55-133, 1991.
115. MILLET J., "A propos de la méthode Nizo", Revue des ENIL, vol. 215, pp. 19-22, 1998.
116. MINE Y., KEERATIURAI M., "Selective displacement of caseinate proteins by hens egg yolk lipoproteins at oil-in-water interfaces", Colloids and Surfaces B: Biointerfaces, vol. 18, pp. 1-11, 2000.
117. MIZUTANI R., NAKAMURA R., "Physical state of the dispersed phases of emulsions prepared with egg yolk low density lipoprotein and bovine serum albumin", Journal of Food Science, vol. 50, pp. 1621-1623, 1985.
118. MOK C. C., MARTIN W. G., COMMON R. H., "A comparison of phosvitins prepared from hen's serum and from hen's egg yolk", Canadian Journal of Biochemistry Physiology, vol. 39, pp. 109-117, 1961.
119. NAKAMURA R., HAYAKAWA R., SATO Y., "Isolation and fractionation of the protein moiety of egg yolk low density lipoprotein", Poultry Science, vol. 56, pp.1148-1152, 1977.
120. NGUYEN-THE C., CARLIN F., "The microbiology of minimally processed fresh fruits and vegetables", Critical Reviews in Food Science and Nutrition, vol. 34, no. 4, pp. 371-401, 1994.
121. OHATA K., KAMADA K., "Studies on foam stability of beer", Proceedings of the European Brewery Convention Congress, Madrid, 1987.
122. O'NEILL M.A., ISHII T., ALBERSHEIM P. et al., "Rhamnogalacturonan II: structure and function of a borate cross-linked cell wall pectic polysaccharide", Annual Review of Plant Biology, vol. 55, pp. 109-139, 2004.
123. ORTIZ-BASURTO R.I., WILLIAMS P., BELLEVILLE M.P. et al., "Presence of rhamnogalacturonan II in the juices produced by enzymatic liquefaction of Agave pulquero stem (Agave mapisaga)", Carbohydrate Polymers, vol. 77, no. 4, pp. 870-875, 2009.
124. OZDEMIR I., MONNET F., GOUBLE B., "Simple determination of the O2 and CO2 permeances og microperforated pouches for modified atmosphere packaging of respiring foods", Postharvest Biology and Technology, vol. 36, pp. 209-213, 2005.
125. PEPPELENBOS H.W., VANTLEVEN J., "Evaluation of four types of inhibition for modelling the influence of carbon dioxide on oxygen consumption of fruits and vegetables", Postharvest Biology and Technology, vol. 7, nos. 1-2, pp. 27-40, 1996.
126. PEREZ S., RODRIGUEZ-CARVAJAL M.A., DOCO, T., "A complex plant cell wall polysaccharide: rhamnogalacturonan II. A structure in quest of a function", Biochimie, vol. 85, nos. 1-2, pp. 109-121, 2003.
127. PETRICH-MURRAY H., DUCROO P., "Les pentosanes en panification", Industries des Céréales, vol. 97, pp. 13-17, 1996.
128. PICLET G., "Le poisson aliment: composition - intérêt nutritionnel", Critical Nutrition and Dietetics, vol. 22, no. 4, pp. 317-336, 1987.
129. PISECKY J., "Technology of skimmed milk", Journal Society Dairy Technology, vol. 34, pp. 57-67, 1981.
130. PLANCHOT V., COLONNA P., SAULNIER L., "Dosage des glucides et des amylases", in GODON B., LOISEL W. (eds.), Guide Pratique d'Analyses dans les Industries des Céréales, Lavoisier, Paris, 1997.
131. POPPE J., VINCENT R., "La gélatine alimentaire. Dans: protéines animales - extraits, concentrés et isolats en alimentation humaine", Technique et Documentation, Lavoisier, Paris, pp. 228-255, 1982.
132. POWRIE W.D., NAKAI S., "The chemistry of eggs and egg products", in STADEMAN W.J,. COTTERILL O.J. (eds.), Egg Science and Technology, The Avi Publishing Company, Inc. pp. 97-139, 1986.
133. RENARD C.M.G.C., LE QUERE J.M., BAUDUIN R. et al., "Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating pressing conditions", Food Chemistry, vol. 124, no. 1, pp. 117-125, 2011.
134. RENARD C., THÉRY S., "Détermination des méthodes physico-chimiques pour prédire la qualité biscuitière et boulangères des blés français", Industries des Céréales, vol. 109, pp. 31-36, 1998.
135. RENAUDIN C., La Fabrication Industrielle des Pâtes Alimentaires, Dunod, Paris, 1951.
136. ROUSSEL P., CHIRON H., Les Pains Français; Évolution, Qualité, Production, Mae-Erti, Vesoul, 2002.
137. ROUAU X., "Les hémicellulases en panification", Industries des Céréales, vol. 96, pp. 13-19, 1996.
138. STARON T., L'encyclopédie nutritionnelle de l'homme, INRA, 1986.
139. SALTVEIT M. E., "Physical and physiological changes in minimally processed fruits and vegetables", in TOMAS-BARBERAN F.A. (ed.), Phytochemistry of Fruits and Vegetables, Oxford University Press, pp. 205-220, 1997.
140. SALTVEIT M. E., "Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock", Postharvest Biology and Technology, vol. 21, no. 1, pp. 61-69, 2000.
141. SAUVEUR B., "Structure, composition et valeur nutritionnelle de l'oeuf", Reproduction des Volailles et Production d'Oeufs, INRA, chap. 14, pp. 347-436, 1988.
142. SCHUCK P., PIOT M., MÉJEAN S. et al., "Déshydratation des laits enrichis en caséine micellaire par microfiltration; comparaison des propriétés des poudres obtenues avec celles d'une poudre de lait ultra-propre", Lait, vol. 74, pp. 47-63, 1994.
143. SEGEL E., GLENISTER P.R., KOEPPL K.G., "Beer foam", Technical Quaterly Master Brewers Association of the Americas, vol. 4, pp. 104-113, 1967.
144. SERVENTI S., SABBAN F., Les Pâtes, Histoire d'une Culture Universelle, Actes Sud, Arles, 2001.
145. SHENTON A.J., Membrane composition and performance of food emulsions, PhD Thesis, University of London, UK, 1979.
146. SHEWAN J.M., "The biodeterioration of certain proteinaceous foodstuffs at chill temperatures", in SPENCER B. (ed.), Industrial Aspects of Biochemistry, North Holland Publishing Co, 1974.
147. SIEBERT K.J., "Haze formation in beverages", Lebensmittel-Wissenschaft & Technologie, vol. 39, pp. 987-994, 2006.
148. SINGH S.V., JAIN R. K., GUPTA A. et al., "Debittering of citrus juices - A review", Journal of Food Science and Technology, vol. 40, pp. 247-253, 2003.
149. SOLIGNAT G., "Produits de charcuterie. Saison humide: lardons, jambon cuit", Tech. Ing., vol. 6, no. 504, pp. 1-10, 2005.
150. SOMERVILLE C., BAUER S., BRININSTOOL G. et al., "Toward a systems approach to understanding plant cell walls", Science, vol. 306, pp. 2206-2210, 2004.
151. SPANOS G.A., WROLSTAD R. E., "Phenolics of apple, pear and white grape juices and their changes with processing and storage - a review", Journal of Agricultural and Food Chemistry, vol. 40, pp. 1478-1487, 1992.
152. STEVENS L., "Egg white proteins", Comp. Biochem. Physiol., vol. 100B, pp. 1-9, 1991.
153. TAILLANDIER P., BONNET J., Le Vin: Composition et Transformations Chimiques, Editions Tec&Doc, Lavoisier, Paris, 2005.
154. TAMIME A.Y., "Fermented milks: a historical food with modern applications: a review", European Journal of Clinical Nutrition, vol. 00, pp. 1-14, 2002.
155. TAMIME A.Y., ROBINSON A.K., "Background to manufacturing practice", in TAMIME A.Y., ROBINSON A.K. (eds.), Yoghurt Science and Technology, Woodhead Publishing Limited, Cambridge, pp. 11-128, 1999.
156. THAPON J.L., BOURGEOIS C.M., L'Oeuf et les Ovoproduits, Lavoisier, Paris, 1994.
157. TOMAS-BARBERAN F.A., ESPIN J.C., "Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables", Journal of the Science of Food and Agriculture, vol. 81, no. 9, pp. 853-876, 2001.
158. TOTOSAUS A., MONTEJANO J.G., SALAZAR J.A. et al., "A review of physical and chemical protein-gel induction", International Journal of Food Science and Technology, vol. 37, pp. 589-601, 2002.
159. VAROQUAUX P., GOUBLE B., BARRON C. et al., "Respiratory parameters and sugar catabolism of mushroom (Agaricus bisporus Lange)", Postharvest Biology and Technology, vol. 16, no. 1, pp. 51-61, 1999.
160. VAROQUAUX P., MAZOLLIER J., "Overview of the European fresh-cut produce industry", in LAMINKARA O. (ed.), Fresh-Cut Fruits and Vegetables, Science, Technology, and Market, CRC Press, Boca Raton, pp. 21-43, 2002.
161. VAN AKEN G.A., "Aeration of emulsions by whipping", Colloïds and Surface A: Physicochemical and Engineering Aspects, vol. 190, pp. 333-354, 2001.
162. VERCAUTEREN R., RAPAILLE A., "Productions industrielles des glucides alimentaires, propriétés technologiques et utilisations alimentaires", Dossier Scientifiques de l'Institut Français pour la Nutrition, vol. 11, p. 37, 1999.
163. VISSER R.A., VAN DEN BOS M. J., FERGUSON W. P., "Lactose and its chemical derivatives", Bulletin International Dairy Federation, vol. 233, pp. 33-44, 1988.
164. WILLM C., "Farines d'antan, farines d'aujourd'hui; comparaison des farines de meules et des farines de cylindres", Industries des Céréales, vol. 66, pp. 7-16, 1990.
165. YAMASAKI M., KATO A., CHU S.Y. et al., "Pectic enzymes in the clarification of apple juice. Part II - The mechanism of clarification", Agricultural and Biological Chemistry, vol. 31, pp. 552-560, 1967.
166. YORUK R., MARSHALL M.R., "Physicochemical properties and function of plant polyphenol oxidase: a review", Journal of Food Biochemistry, vol. 27, pp. 361-422, 2003.