kw.\*:("Sucre réducteur")
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Reducing colour helps reducing sugar loss in refinery: Process problems and adapted solutionsSARIR, E. M; DONADO, C. A; VILLANUEVA, R et al.International sugar journal. 2012, Vol 114, Num 1361, pp 335-339, issn 0020-8841, 5 p.Article
Legal limit for reducing sugars in prefabricates targeting 50 μg/kg acrylamide in French friesFISELIER, Katell; GROB, Konrad.European food research & technology (Print). 2005, Vol 220, Num 5-6, pp 451-458, issn 1438-2377, 8 p.Article
Effet de l'excès d'eau sur le métabolisme glucidique et azoté chez la fétuque élevée = Effect of water-excess to the glucidic and nitrogen metabolism in fescue-grassBEN-NACEUR, M.Annales de l'Institut national de la recherche agronomique de Tunisie. 1989, Vol 62, pp 1-17, issn 0365-4761, 17 p., fasc. 3Article
A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french friesMEDEIROS VINCI, Raquel; MESTDAGH, Frederic; VAN POUCKE, Christof et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2012, Vol 29, Num 3, pp 362-370, issn 1944-0049, 9 p.Article
Crystal Structure of the Maltose Transporter in a Pretranslocation Intermediate StateOLDHAM, Michael L; JUE CHEN.Science (Washington, D.C.). 2011, Vol 332, Num 6034, pp 1202-1205, issn 0036-8075, 4 p.Article
Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industryMEDEIROS VINCI, Raquel; MESTDAGH, Frédéric; DE MUER, Nathalie et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2010, Vol 27, Num 4, pp 417-425, issn 1944-0049, 9 p.Article
Gluantification of Chemically Reducing Species in the Phosphate Ion Catalyzed Degradation of Reducing SugarsRIZZI, George P; AMBA, Eme E; HEINEMAN, William R et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 17, pp 9739-9743, issn 0021-8561, 5 p.Article
Comparison of potato varieties between seasons and their potential for acrylamide formationDE MEULENAER, Bruno; DE WIDE, Tineke; VERHE, Roland et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 2, pp 313-318, issn 0022-5142, 6 p.Article
Acrylamide in fried and roasted potato products : A review on progress in mitigationFOOT, R. J; HAASE, N. U; GROB, K et al.Food additives and contaminants. 2007, Vol 24, pp 37-46, issn 0265-203X, 10 p., SUP1Article
Amino acid specificity of glycation and protein-AGE crosslinking reactivities determined with a dipeptide SPOT libraryMÜNCH, G; SCHICKTANZ, D; BEHME, A et al.Nature biotechnology. 1999, Vol 17, Num 10, pp 1006-1010, issn 1087-0156Article
Physicochemical pretreatments and hydrolysis of furfural residues via carbon-based sulfonated solid acidBAO JUN MA; YUAN SUN; KE YING LIN et al.Bioresource technology. 2014, Vol 156, pp 189-194, issn 0960-8524, 6 p.Article
Kinetic Study of the Thermal Hydrolysis of Agave salmiana for Mezcal ProductionGARCIA-SOTO, M. J; JIMENEZ-ISLAS, H; NAVARRETE-BOLANOS, J. L et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 13, pp 7333-7340, issn 0021-8561, 8 p.Article
The sugar content in cotton lint of growing bollsELSNER, O; HANI, J; LUBENEVSKAYA, E et al.Coton et fibres tropicales (Paris). 1983, Vol 38, Num 2, pp 223-225, issn 0010-9711Article
Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoesMULLA, Mehrajfatema Z; BHARADWAJ, Vikas R; ANNAPURE, Uday S et al.Food chemistry. 2011, Vol 127, Num 4, pp 1668-1672, issn 0308-8146, 5 p.Article
The free reducing oligosaccharides of gum arabic: aids for structural assignments in the polysaccharideTISCHER, C. A; GORIN, P. A. J; IACOMINI, M et al.Carbohydrate polymers. 2002, Vol 47, Num 2, pp 151-158, issn 0144-8617Article
Nε-carboxymethyllysine is formed during heating of lysine with ketosesRUTTKAT, A; ERBERSDOBLER, H. F.Journal of the science of food and agriculture. 1995, Vol 68, Num 2, pp 261-263, issn 0022-5142Article
A rapid method for screening reducing sugar in carrot rootsSIMON, P. W; FREEMAN, R. E.HortScience. 1985, Vol 20, Num 1, pp 133-134, issn 0018-5345Article
Comparison between liquid and solid acids catalysts on reducing sugars conversion from furfural residues via pretreatmentsKEYING LIN; BAOJUN MA; YUAN SUN et al.Bioresource technology. 2014, Vol 167, pp 133-136, issn 0960-8524, 4 p.Article
Kinetics of extraction of reducing sugar during blanching of potato slicesPEDRESCHI, Franco; TRAVISANY, Ximena; REYES, Carolina et al.Journal of food engineering. 2009, Vol 91, Num 3, pp 443-447, issn 0260-8774, 5 p.Article
Application of wavelet transforms to improve prediction precision of near infrared spectraXIGUANG FU; GUOZHENG YAN; BIN CHEN et al.Journal of food engineering. 2005, Vol 69, Num 4, pp 461-466, issn 0260-8774, 6 p.Article
Potential for acrylamide formation in potatoes: data from the 2003 harvestAMREIN, Thomas M; SCHÖNBÄCHLER, Barbara; ROHNER, Fabian et al.European food research & technology (Print). 2004, Vol 219, Num 6, pp 572-578, issn 1438-2377, 7 p.Article
EFFETS DE L'APPLICATION DES ANTIGERMINATIFS SUR LA POMME DE TERRE DE VARIÉTE « SPUNTA » STOCKÉE À 8° CKARAM, L; BASSAL, A.Annales de recherche scientifique. 2003, Num 4, pp 149-165, issn 1992-2191, 17 p.Article
EYESTALK HISTOLOGY AND THE EFFECTS OF EYESTALK ABLATION ON THE GONADS OF THE SHRIMP, MACROBRACHIUM ROSENBERGII (DE MAN)DIETZ RA.1983; DISS. ABSTR. INT., SECT. B: SCI. ENG.; USA; DA. 1983; VOL. 43; NO 11; PP. 3451;[; TH.: BIOLOGY/TEXAS A AND M UNIV./1982/DA8306765]Thesis
Carbonylation of Myofibrillar Proteins through the Maillard Pathway: Effect of―Reducing Sugars and Reaction TemperatureVILLAVERDE, Adriana; ESTEVEZ, Mario.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 12, pp 3230-3237, issn 0021-8561, 8 p.Article
Combined alkali and acid pretreatment of spent mushroom substrate for reducing sugar and biofertilizer productionZHU, Hong-Ji; LIU, Jia-Heng; SUN, Li-Fan et al.Bioresource technology. 2013, Vol 136, pp 257-266, issn 0960-8524, 10 p.Article