المؤلفون: David Page, Catherine M. C. G. Renard, S. I. Ejoh, Faustina Dufie Wireko-Manu

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), University of Ibadan, Kwame Nkrumah University of Science and Technology [GHANA] (KNUST), Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (CEPIA), Institut National de la Recherche Agronomique (INRA)

المصدر: South African Journal of Clinical Nutrition; Vol. 34 No. 2 (2021); 46–51
South African Journal of Clinical Nutrition
South African Journal of Clinical Nutrition, 2019, pp.1-6. ⟨10.1080/16070658.2019.1652964⟩
South African Journal of Clinical Nutrition, 1-6. (2019)

مصطلحات موضوعية: 0301 basic medicine, food system, indigenous vegetables, nutrient contribution, nutrient requirement, Nutrient requirement, enfant en bas âge, modèle de consommation, [SDV]Life Sciences [q-bio], femme, communauté rurale, Nigeria, Medicine (miscellaneous), Indigenous vegetables, 03 medical and health sciences, 0404 agricultural biotechnology, Nutrient, teneur en fer, Medicine, vitamine a, légume feuille, 2. Zero hunger, Consumption (economics), 030109 nutrition & dietetics, Nutrition and Dietetics, Agroforestry, business.industry, Nutrient contribution, apport nutritionnel, 04 agricultural and veterinary sciences, Micronutrient, 040401 food science, Food system, Agriculture, Food systems, Leafy vegetables, business, succession saisonniere

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbc9ac77ba3a14e8dacce52dad22b5db
https://www.ajol.info/index.php/sajcn/article/view/239510

المؤلفون: Faustina Dufie Wireko-Manu, Catherine M. C. G. Renard, Shirley Isibhakhomen Ejoh, David Page

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), University of Ibadan, Kwame Nkrumah University of Science and Technology [GHANA] (KNUST), Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (CEPIA), Institut National de la Recherche Agronomique (INRA), ANR-10-LABX-0001,AGRO,Agricultural Sciences for sustainable Development(2010), Ejoh, Shirley Isibhakhomen

المصدر: South African Journal of Clinical Nutrition
South African Journal of Clinical Nutrition, 2019, pp.1-6. ⟨10.1080/16070658.2019.1652963⟩
South African Journal of Clinical Nutrition; Vol. 34 No. 2 (2021); 40–45
South African Journal of Clinical Nutrition, 1-6. (2019)

مصطلحات موضوعية: Lutein, Ascorbic acid, indigenous vegetables, iron, lutein, provitamin A, 030309 nutrition & dietetics, Iron, [SDV]Life Sciences [q-bio], communauté rurale, Nigeria, Medicine (miscellaneous), Indigenous vegetables, Toxicology, carotenoide, 03 medical and health sciences, chemistry.chemical_compound, legume frais, 0404 agricultural biotechnology, vitamine c, Medicine, Provitamin A, legume transformé, légume feuille, Carotenoid, agriculture, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, Nutrition and Dietetics, Vitamin C, business.industry, Ascorbic acid, 04 agricultural and veterinary sciences, Micronutrient, teneur en elements mineraux, 040401 food science, mode de cuisson, chemistry, Provitamin a, Agriculture, Leafy vegetables, business

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8554fbcfe0a22dfe1d24c304ff6c1d3b
https://hal.inrae.fr/hal-02619185

المؤلفون: Gilvan Wosiacki, Agnes de Paula Scheer, Christian Ginies, Maria Helene Giovanetti Canteri, Catherine M. C. G. Renard, M. Reich

المصدر: Journal of Food Process Engineering. 35:800-809

مصطلحات موضوعية: 0106 biological sciences, food.ingredient, Pectin, General Chemical Engineering, Extraction (chemistry), 04 agricultural and veterinary sciences, Raw material, Apparent viscosity, 040401 food science, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Rheology, chemistry, Nitric acid, 010608 biotechnology, Food science, Passion fruit, Reduced viscosity, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::939a6f928895b8aa994dbe416d9e7d89
https://doi.org/10.1111/j.1745-4530.2010.00618.x

المؤلفون: Farid Chemat, Carine Le Bourvellec, Catherine M. C. G. Renard, Valérie Tomao, Matthieu Virot

المساهمون: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

المصدر: Ultrasonics Sonochemistry
Ultrasonics Sonochemistry, Elsevier, 2010, 17 (6), pp.1066-1074. ⟨10.1016/j.ultsonch.2009.10.015⟩

مصطلحات موضوعية: SOUS-PRODUIT, BY-PRODUCT, EXTRACTION, DIETARY FIBER, Acoustics and Ultrasonics, Central composite design, Food industry, Food Handling, APPLE POMACE, Chemical Fractionation, ACIDE LACTIQUE, 01 natural sciences, Antioxidants, Sonochemistry, Inorganic Chemistry, Sonication, 0404 agricultural biotechnology, Phenols, ANTIOXIDANT, ETHANOL, By-product, POLYPHENOL, Chemical Engineering (miscellaneous), Environmental Chemistry, Food Industry, Radiology, Nuclear Medicine and imaging, Food science, Response surface methodology, LACTIC ACID, INDUSTRIE AGROALIMENTAIRE, ULTRASOUND, ComputingMilieux_MISCELLANEOUS, Flavonoids, Chemistry, business.industry, 010401 analytical chemistry, Organic Chemistry, Extraction (chemistry), Pomace, Polyphenols, Green Chemistry Technology, 04 agricultural and veterinary sciences, [CHIM.MATE]Chemical Sciences/Material chemistry, 040401 food science, 0104 chemical sciences, GELLING AGENT, Polyphenol, Malus, business

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd68c3806daec12276886d755fa97a63
https://hal.archives-ouvertes.fr/hal-02076968

المؤلفون: Marise Reich, Agnes de Paula Scheer, Christian Ginies, Catherine M. C. G. Renard, Gilvan Wosiacki, Maria Helene Giovanetti Canteri

المساهمون: Universidade Tecnologica Federal do Parana, Universidade Federal do Paraná (UFPR), CIPP, UEPG, Partenaires INRAE, 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), CAPES, INRA Avignon UMR408, GTM-UEPG, UTFPR-Ponta Grossa, UFPR

المصدر: Journal of Polymers and the Environment
Journal of Polymers and the Environment, Springer Verlag, 2010, 18 (4), pp.593-599. ⟨10.1007/s10924-010-0206-z⟩

مصطلحات موضوعية: ESTERIFICATION, Environmental Engineering, food.ingredient, Materials science, Polymers and Plastics, Pectin, Food industry, F-FLAVICARPA, Characterization, [SDV]Life Sciences [q-bio], Uronic acid, Raw material, 01 natural sciences, Esterase, Industrial waste, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Industrial wastes, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Materials Chemistry, Passiflora edulis f. flavicarpa, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, Reduced viscosity, OPTIMIZATION, 2. Zero hunger, business.industry, PULP, 010401 analytical chemistry, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, Apparent viscosity, 040401 food science, 0104 chemical sciences, PRODUCTS, RESPONSE-SURFACE METHODOLOGY, POLYSACCHARIDE, chemistry, ACID, business, VISCOSITY, PASSIFLORA-EDULIS FLAVICARPA

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::242a9cefa7d33b78952a6fccef358395
https://hal.inrae.fr/hal-02658845