
Nawel Achir
50
Documents
Présentation
Professeure en chimie des aliments et des bio-produits **à l'Institut Agro Montpellier **
Chimie des aliments, cinétique chimique, création de nouveaux produits alimentaires
Chercheuse associée à l’Unité Mixte de Recherche (UMR) 95 Qualisud (Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion)
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Publications
Understanding and optimization of rapid and small-scale germination process on the nutritional quality of lentil and cowpeaICEF 14 - International Congress of Engineering Food, IAEF- International Association For Engineering And Food, Jun 2023, Nantes, France
Communication dans un congrès
hal-04430783
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Transfers and reactions modelling of aroma compounds in coffee beans during fermentationICEF14 : International Congress on Engineering and Food, International Association for Engineering and Food (IAEF), Jun 2023, Nantes (44000), France
Communication dans un congrès
hal-04809544
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Biogenic amines in African locust bean (Parkia biglobosa) fermented seedsLegume Science and Practice, Association Of Applied Biologists, Sep 2021, Online, France
Communication dans un congrès
hal-03894364
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Carotenoid degradation kinetics during storage of papaya chips obtained by vacuum frying with saturated vs. insaturated oilCIBIA 2019 - Iberoamerican Congress of Food Engineering : Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Jul 2019, Faro, Portugal
Communication dans un congrès
hal-03894905
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Intégration de la bioaccessibilité des vitamines liposolubles dans un système de profilage nutritionnel durant la préparation d’un plat traditionnel tunisienJournées Francophones de Nutrition, JFN 2015, 2015, NA, France
Communication dans un congrès
hal-01602156
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Physicochemical characterization and bioactive compounds of Anisophyllea boehmii Engl.: A wild fruit from Angola1stURNM InternationalScientific Conference, Dec 2023, Malanje, Angola
Poster de conférence
hal-04412481
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Heat and mass transfer during fryingAdvances in Deep-Fat Frying of Foods, CRC Press, 310 p., 2008, Contemporary Food Engineering, 978-1-420-05558-0
Chapitre d'ouvrage
hal-01600984
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