Brigitte Pons

TL;DR: In this paper, a procedure calorimetrique for mesurer la teneur en amylose de differents materiaux bruts amylaces is proposed, based on the mesure par DSC de la variation de l'enthalpie de la formation of complexes entre l'amylose and les phospholipides ajoutes (L-alpha-lysophosphatidylcholine du jaune d'oeuf) observes pendant le refroidissement.

TL;DR: The variation in grain quality traits among rice (Oryza sativa L.) lines maintained in collections of five European rice-producing countries is assessed and possible relationships with morpho-physiological traits are investigated.

TL;DR: This paper described the multidimensional features of the texture of cooked rice (in particular the visual aspect and mechanical attributes) determined by sensorial analysis and linked these attributes with a wide range of physicochemical characteristics of raw grain.

TL;DR: In this article, the adaptation of a one-dimensional rice cooking model including water transfer, starch phase transitions and swelling to simulate both milled and brown Chu-cheong and Chil-bo rice cultivars was described.

TL;DR: In this article, a double sigmoid model was fitted with DSC data for any water content value, and each parameter of the mechanistic model was then modelled with conservative empirical water content functions.