Listar Ciencias agroalimentarias por autor "Lebrun, Marc"
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Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)
Corrales Hernández, Carla Vanessa; Achir, Nawel; Forestier, Nelly; Lebrun, Marc; Maraval, Isabelle; Dornier, Manuel; Pérez Carvajal, Ana Mercedes; Vaillant Barka, Fabrice; Fliedel, Genevieve (2017)An innovative process combining roasting and tempering was proposed to promote puffing and mechanical dehulling of jicaro seeds. Roasting was performed at three temperatures (120 °C, 140 °C, and 160 °C) and for six residence ... -
Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)
Corrales Hernández, Carla Vanessa; Lebrun, Marc; Vaillant Barka, Fabrice; Madec, Marie Noelle; Lortal, Sylvie; Pérez Carvajal, Ana Mercedes; Fliedel, Genevieve (2017)Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called “horchata”. Seeds are roasted to develop a specific aroma through a process that has never ...