Modélisation et optimisation par la méthode des plans d'expériences de la décoloration d'un sirop de sucre utilisé dans la formulation de boissons gazeuses
- Other title
- Modelization and optimization by experimental design method of the discoloration of sugar syrop used in the formulation of fizzy drinks (en)
- Author
- BELOUAFA, S1 ; LOTFI, R1 ; CHAAIR, H1 ; DIGUA, K1 ; SALLEK, B2 ; MOUNTACER, H3
[1] Faculté des Sciences et Techniques de Mohammedia, Morocco
[2] Faculté des Sciences de Kénitra, Morocco
[3] Faculté des Sciences et Techniques de Settat, Morocco - Source
Sciences des aliments. 2006, Vol 26, Num 1, pp 29-36, 8 p ; ref : 12 ref
- CODEN
- SCALDC
- ISSN
- 0240-8813
- Scientific domain
- Food science technology
- Publisher
- Lavoisier, Paris
- Publication country
- France
- Document type
- Article
- Language
- French
- Author keyword
- décoloration modélisation optimisation plan d'expériences sirop de sucre
- Keyword (fr)
- Boisson gazeuse Décoloration Formulation Modélisation Méthode optimisation Optimisation Plan expérience Sucre Utilisation Sirop sucre
- Keyword (en)
- Carbonated beverage Discoloration Formulation Modeling Optimization method Optimization Experimental design Sugar Use
- Keyword (es)
- Bebida gaseosa Decoloración Formulación Modelización Método optimización Optimización Plan experiencia Azúcar Uso
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17431774
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3166/sda.26.29-36 
https://dx.doi.org/10.3166/sda.26.29-36
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