Aurélien Briffaz
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View article: Modelling Processes and Products in the Cereal Chain
Modelling Processes and Products in the Cereal Chain Open
In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make i…
View article: Modelling folates reaction kinetics during cowpea seed germination in comparison with soaking
Modelling folates reaction kinetics during cowpea seed germination in comparison with soaking Open
View article: Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based <i>ata</i> and the Italian wheat‐based <i>popizza</i>
Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based <i>ata</i> and the Italian wheat‐based <i>popizza</i> Open
Street food plays a recognized socioeconomic role, offering opportunities of employment particularly for women and providing cheap food to lower income people. West Africa is characterized by a great diversity of traditional foods, widely …
View article: Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea
Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea Open
View article: Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption
Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption Open
View article: ICOWPEA - L'innovation participative pour le développement de produits à base de niébé au Bénin
ICOWPEA - L'innovation participative pour le développement de produits à base de niébé au Bénin Open
View article: List of contributors
List of contributors Open
View article: Rice cooking and sensory quality
Rice cooking and sensory quality Open
This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context…