Françoise Nau
7
Documents
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francoise-nau-
0000-0002-0167-8759
- IdRef : 083263438
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Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic propertiesJournal of Food Engineering, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩
Article dans une revue
hal-01454657v1
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Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic propertiesJournal of Food Engineering, 2017, 195, pp.40-51. ⟨10.1016/j.jfoodeng.2016.09.022⟩
Article dans une revue
hal-01454655v1
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Les ovoproduits : des ingrédients fonctionnels pour des matrices complexesINRA Productions Animales, 2010, 23 (2), pp.215-224
Article dans une revue
hal-02664566v1
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Technological advances in egg product processing with reference to allergenicityXVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
Communication dans un congrès
hal-01595727v1
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Bioactive fractions of eggs for human and animal healthImproving the safety and quality of eggs and egg products Volume 2 : Egg safety and nutritional quality, 214, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-072-0
Chapitre d'ouvrage
hal-01454195v1
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Composition de l'oeufScience et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, 2010, Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3
Chapitre d'ouvrage
hal-02822901v1
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