Coffigniez F., Briffaz A., Mestres C., Alter P., Durand N., Bohuon P.
2017
A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the process (T = 30, 60 and 95 °C). A reaction-diffusion model was built for the three considered ...
Traitement et conservation des produits alimentaires; Méthodes mathématiques et statistiques
2017
A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the process (T = 30, 60 and 95 °C). A reaction-diffusion model was built for the three considered ...
Traitement et conservation des produits alimentaires; Méthodes mathématiques et statistiques