-
1
المؤلفون: Pascal Ginisty, Alice Angoy, Alain Sommier, Pascale Goupy, Farid Chemat, Christian Ginies, Marc Valat, Isabelle Bornard
المساهمون: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut de la Filtration et des Techniques Séparatives (IFTS), Institut de Mécanique et d'Ingénierie (I2M), Université de Bordeaux (UB)-Institut Polytechnique de Bordeaux-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM), Unité de Pathologie Végétale (PV), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), French organization ANRT (Association Nationale de la Recherche et de la Technologie) for funding PhD grant
المصدر: Innovative Food Science & Emerging Technologies
Innovative Food Science & Emerging Technologies, 2020, 61, ⟨10.1016/j.ifset.2020.102338⟩مصطلحات موضوعية: Centrifugal force, Materials science, Atmospheric pressure, microwave, pilot, Aqueous two-phase system, centrifugal force, green process, 04 agricultural and veterinary sciences, General Chemistry, Orange (colour), Pulp and paper industry, 7. Clean energy, 040401 food science, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, Microwave heating, extraction, [SPI.OPTI]Engineering Sciences [physics]/Optics / Photonic, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, essential oils, Microwave, Citrus × sinensis, Water vapor, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d26872c6a5d721d46704c73bde5ecb8e
http://hdl.handle.net/20.500.12278/76043 -
2
المؤلفون: Maryline Abert-Vian, Karim Allaf, Tamara Allaf, Alice Angoy, Francisco J. Barba, Colette Besombes, Kamel Bouallegue, Chahrazed Boutekedjiret, Sylène Brianceau, Laure Candy, María Castro-Puyana, François Chabrier, Farid Chemat, Dominique Chevalier-Lucia, Philippe Evon, Anne-Sylvie Fabiano-Tixier, Zlatina Genisheva, Pascal Ginisty, Eleni Gogou, Wafa Guiga, Amina Hellal, Soukaina Hilali, Ali Idlimam, Rémi Imbert, Cherif Jablaoui, Anet Režek Jambrak, Bassam Jemoussi, Wahbi Jomaa, Ana M. Kalušević, Boutheina Khadhraoui, Tatiana Koutchma, Danijela Bursać Kovačević, Marie-Laure Lameloise, Nikolai Lebovka, Jose M. Lorenzo, Laila Mandi, María Luisa Marina, Krystian Marszałek, M. Angela A. Meireles, Houcine Mhemdi, Danijel D. Milinčić, N.N. Misra, Grazielle Náthia-Neves, Viktor A. Nedović, Ricardo N. Pereira, Mirjana B. Pešić, Laetitia Picart-Palmade, Merichel Plaza, Pierre-Yves Pontalier, Dušanka A. Popović, Predrag Putnik, Philippe Robinet, Cristina M.R. Rocha, Jean-François Rochas, Rui M. Rodrigues, M.S. Roopesh, Elena Roselló-Soto, Antoine Rouilly, Alain Sommier, Petros Taoukis, José A. Teixeira, Živoslav Lj. Tešić, Maria Tsevdou, Marc Valat, Virginie Vandenbossche, Renata Vardanega, Priscila C. Veggi, António A. Vicente, Eugene Vorobiev, Amal Zeaiter
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6e78d6337429c6e984cca78ca917c8b4
https://doi.org/10.1016/b978-0-12-815353-6.00024-0 -
3
المؤلفون: Alice Angoy, Wahbi Jomaa, Sylène Brianceau, Pascal Ginisty, François Chabrier, Alain Sommier, Jean-François Rochas, Marc Valat
المساهمون: Institut de Mécanique et d'Ingénierie (I2M), Université de Bordeaux (UB)-Institut Polytechnique de Bordeaux-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM)
المصدر: Green Food Processing Techniques
Green Food Processing Techniques, Elsevier, pp.455-498, 2019, 978-0-12-815353-6. ⟨10.1016/b978-0-12-815353-6.00017-3⟩
Green Food Processing Techniques ISBN: 9780128153536مصطلحات موضوعية: Food industry, business.industry, Computer science, 010401 analytical chemistry, Microwave technology, 04 agricultural and veterinary sciences, food quality, 040401 food science, 01 natural sciences, environmental impact, 0104 chemical sciences, [SPI.MAT]Engineering Sciences [physics]/Materials, 0404 agricultural biotechnology, Dielectric heating, Food processing, food processing, Environmental impact assessment, green processing, novel technology, Literature survey, Process engineering, business, Food quality, Microwave
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c50baa4a2d3886c9348107119182d77
https://hal.archives-ouvertes.fr/hal-03432145 -
4
المؤلفون: Alain Sommier, Marc Valat, Pascale Goupy, Pascal Ginisty, Alice Angoy, Farid Chemat, Catherine Caris-Veyrat
المساهمون: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut de la Filtration et des Techniques Séparatives (IFTS), Université de Bordeaux (UB), Faculty of Food Technology & Biotechnology [Zagreb], University of Zagreb
المصدر: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2018, 98, pp.283-290. ⟨10.1016/j.lwt.2018.08.059⟩مصطلحات موضوعية: Centrifugal force, Materials science, [SDV]Life Sciences [q-bio], Extraction, 01 natural sciences, 7. Clean energy, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Diffusion (business), Chromatography, Atmospheric pressure, 010401 analytical chemistry, Extraction (chemistry), Polyphenols, 04 agricultural and veterinary sciences, Lettuce, 040401 food science, 0104 chemical sciences, Solvent, Scientific method, SCALE-UP, Microwave, Food Science
