New frontiers in food quality design: An application of a solid and inert food model to study the chemical reactivity towards furanic compounds generation during processing - Archive ouverte HAL Access content directly
Conference Papers Year : 2016

New frontiers in food quality design: An application of a solid and inert food model to study the chemical reactivity towards furanic compounds generation during processing

Abstract

New frontiers in food quality design: An application of a solid and inert food model to study the chemical reactivity towards furanic compounds generation during processing. 1. Food Chemistry Conference "Shaping the Future of Food Quality, Health and Safety"
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Dates and versions

hal-01773151 , version 1 (20-04-2018)

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  • HAL Id : hal-01773151 , version 1
  • PRODINRA : 424967

Cite

Rohit Srivastava, Josselin Bousquières, Mayela Cepeda Vasquez, Catherine Bonazzi, Valérie Camel, et al.. New frontiers in food quality design: An application of a solid and inert food model to study the chemical reactivity towards furanic compounds generation during processing. 1. Food Chemistry Conference "Shaping the Future of Food Quality, Health and Safety", Elsevier. USA., Oct 2016, Amsterdam, Netherlands. ⟨hal-01773151⟩
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