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687 results on '"Ingénierie des aliments"'

1. Optimization of vacuum coating conditions to improve oil retention in trout feed

Author

Philippe Evon, Carlos Alburez Tercero, Asma Chaabani, Vanessa Durrieu, Fabien Skiba, Laurent Labonne, Antoine Rouilly, Jean-Pierre Picard, Catherine Advenier, Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE), Institut National de la Recherche Agronomique - INRA (FRANCE), Groupe Coopératif Maïsadour (FRANCE), Nutricia (FRANCE), Chimie Agro-Industrielle (CAI), Ecole nationale supérieure des ingénieurs en arts chimiques et technologiques-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and Aqualia (FRANCE)

Subjects
0106 biological sciences, Vacuum level, Materials science, High fat content, Pellets, Ingénierie des aliments, Aquatic Science, engineering.material, 01 natural sciences, Extruded fish feed Vacuum coater, Oil leakage rate, Coating, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.MECA.MEMA]Engineering Sciences [physics]/Mechanics [physics.med-ph]/Mechanics of materials [physics.class-ph], Composite material, Leakage (electronics), Atmospheric pressure, biology, 010604 marine biology & hydrobiology, 04 agricultural and veterinary sciences, Science des productions animales, biology.organism_classification, Durability, Trout, [SDV.SA.SPA]Life Sciences [q-bio]/Agricultural sciences/Animal production studies, Alimentation et Nutrition, 040102 fisheries, engineering, 0401 agriculture, forestry, and fisheries, Mécanique des matériaux, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Vacuum coating
Abstract

International audience; This work describes a process approach to study the oil leakage phenomenon in feeds for large Trout. Using a pilot vacuum coater, four experimental coating parameters were studied (stirring speed, pressure, filling rate, and time needed to restore atmospheric pressure) through an experimental design. The properties measured on the coated pellets were the oil leakage rate and three other important usage properties, i.e. durability, hardness, and floatability. The coating conditions had a significant influence on oil leakage rate, varying at 40 °C from 2.7 % to 1.2 % depending on the coating conditions used. Finally, the vacuum level was the most effective factor in reducing leakage. Indeed, a progressive reduction in oil leakage rate was observed as the pressure inside the coater was reduced during coating.

Published
2020

2. Intracellular osmoprotectant concentrations determine Propionibacterium freudenreichii survival during drying

Author

Gaucher, Floriane, Rabah, Houem, Kponouglo, Koffigan, Bonnassie, Sylvie, Pottier, Sandrine, Dolivet, Anne, Marchand, Pierre, Jeantet, Romain, Blanc, Philippe, Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Bioprox, Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, Bba, Université de Rennes (UR), Institut des Sciences Chimiques de Rennes (ISCR), Université de Rennes (UR)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Ecole Nationale Supérieure de Chimie de Rennes (ENSCR)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Biosit : biologie, santé, innovation technologique (SFR UMS CNRS 3480 - INSERM 018), Université de Rennes (UR)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), Plate-forme Rennaise d'Imagerie et Spectroscopie Structurale et Métabolique (PRISM), Université de Rennes (UR)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique )-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 2016/0937, Association Nationale de la Recherche et de la Technologie, 2016/0937, Bioprox, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Université de Rennes (UNIV-RENNES), Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie du CNRS (INC)-Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Ecole Nationale Supérieure de Chimie de Rennes (ENSCR)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique )-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Cliquet, Catherine, AGROCAMPUS OUEST-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), and Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA)-Ecole Nationale Supérieure de Chimie de Rennes-Centre National de la Recherche Scientifique (CNRS)

Subjects
séchage, propionibacterium freudenreichii, osmoadaptation, viabilité, stress, tréhalose, Osmoadaptation, Cross Protection, Spray-drying, Ingénierie des aliments, Sodium Chloride, Stress, stress osmotique, procédé de production, Cheese, Osmotic Pressure, Propionibacteria, capacité d'adaptation, Food and Nutrition, Food engineering, Desiccation, Microbial Viability, Probiotics, Microbiology and Parasitology, Trehalose, stress oxydatif, food and beverages, probiotique, Adaptation, Physiological, [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, Carbon, Microbiologie et Parasitologie, Culture Media, Betaine, Applied Microbial and Cell Physiology, Freeze Drying, Viability, Alimentation et Nutrition, [SDV.IDA.SMA]Life Sciences [q-bio]/Food engineering/domain_sdv.ida.sma, [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, Cross-protection
Abstract

International audience; Propionibacterium freudenreichii is a beneficial bacterium widely used in food as a probiotic and as a cheese-ripening starter. In these different applications, it is produced, dried, and stored before being used. Both freeze-drying and spray-drying were considered for this purpose. Freeze-drying is a discontinuous process that is energy-consuming but that allows high cell survival. Spray-drying is a continuous process that is more energy-efficient but that can lead to massive bacterial death related to heat, osmotic, and oxidative stresses. We have shown that P. freudenreichii cultivated in hyperconcentrated rich media can be spray-dried with limited bacterial death. However, the general stress tolerance conferred by this hyperosmotic constraint remained a black box. In this study, we modulated P. freudenreichii growth conditions and monitored both osmoprotectant accumulation and stress tolerance acquisition. Changing the ratio between the carbohydrates provided and non-protein nitrogen during growth under osmotic constraint modulated osmoprotectant accumulation. This, in turn, was correlated with P. freudenreichii tolerance towards different stresses, on the one hand, and towards freeze-drying and spray-drying, on the other. Surprisingly, trehalose accumulation correlated with spray-drying survival and glycine betaine accumulation with freeze-drying. This first report showing the ability to modulate the trehalose/GB ratio in osmoprotectants accumulated by a probiotic bacterium opens new perspectives for the optimization of probiotics production.

Published
2020

3. Structural organization and behaviour of casein micelles fouling layer during crossflow filtration of milk at low temperature : A Small-Angle X-Ray Scattering (SAXS), osmotic stress and rheology study

Author

Doudies, Floriane, Loginov, Maksym, Lambrouin, Fabienne, Leconte, Nadine, Heng, N., Pignon, F., Perez, J., Gesan-Guiziou, Genevieve, Science et Technologie du Lait et de l'Oeuf (STLO), AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Grenoble Alpes (COMUE) (UGA), Synchrotron SOLEIL (SSOLEIL), and Centre National de la Recherche Scientifique (CNRS)

Subjects
redispersion, génie des procedes agroalimentaires, microfiltration, osmotic stress, rheology, dairy product, Ingénierie des aliments, encrassement protéique, lait écrèmé, micelle de caséine, filtration sur membrane, stress osmotique, produit laitier, protéine de lait, Process Engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, rhéologie, dispersion, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Génie des procédés
Abstract

International audience; During filtration of skimmed milk, the casein micelles accumulate at the membrane surface and their presence has a crucial impact on the performances of the operation and on the products properties. Information is still scarce, especially at ‘low’ temperature (≈8-12°C), about how the casein micelles behave at the membrane surface and interact in such concentrated regimes. The aim of this work was to understand the structural organization and behavior of concentrated casein micelles accumulated at the membrane during crossflow filtration (concentration, sol-gel transition, cohesiveness and reversibility) with a focus on impact of temperature. The strategy consisted in combining in-situ measurements by Small-Angle X-Ray Scattering coupled to crossflow filtration, with ex-situ characterization of concentrated dispersions of casein micelles using osmotic stress technique and rheology. Swelling-re-dispersion experiments were carried out to characterize the cohesiveness of micelles concentrates. During in-situ filtration performed at constant pressure, increasing temperature (12, 25, 42°C) increased permeate flux (which was mainly attributed to the decrease of viscosity of permeate) and led to higher accumulation of casein micelles and a thicker deposit. The relaxation of pressure showed that casein micelles deposit was more cohesive at low temperature. With osmotic stress and rheology experiments, it was observed that compressibility (concentration reached at given osmotic pressure) and sol-gel transition concentration of casein micelles increased with the temperature increasing from 7 to 20°C. Moreover, swelling of casein micelles gels at 7°C resulted in lower redispersion rate as compared to the swelling at 20°C regardless of the gel formation temperature. It was also observed that casein micelles gels obtained at 7°C are more cohesive than those prepared at 20°C. This work shows that carrying out filtration at low temperature led to a lower accumulation of casein micelle (lower compressibility of casein micelles), but to a higher cohesiveness of the accumulated micelles (lower sol/gel transition and swelling properties). These results were attributed to physico-chemical modifications of casein micelles (voluminosity, hydration) under temperature changes.

Published
2020

4. Including cleaning and production phases in the eco-design of a milk evaporation process

Author

Geneviève Gésan-Guiziou, Martial Madoumier, Catherine Azzaro-Pantel, Ecole Nationale Supérieure des Ingénieurs en Arts Chimiques Et Technologiques (ENSIACET), INP - ENSIACET, Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées, Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Laboratoire de Génie Chimique (LGC), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS), Centre National de la Recherche Scientifique - CNRS (FRANCE), Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE), Institut national de recherche pour l'agriculture, l'alimentation et l'environnement - INRAE (FRANCE), Montpellier SupAgro (FRANCE), Université Toulouse III - Paul Sabatier - UT3 (FRANCE), and Laboratoire de Génie Chimique - LGC (Toulouse, France)

Subjects
0106 biological sciences, General Chemical Engineering, Kinetics, Cleaning, Evaporation, Ingénierie des aliments, cleaning, 01 natural sciences, Biochemistry, Dairy sector, evaporation, 0404 agricultural biotechnology, 010608 biotechnology, Phase (matter), [SDV.IDA]Life Sciences [q-bio]/Food engineering, Production (economics), Génie chimique, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Process engineering, Evaporator, Eco-design, model, Fouling, business.industry, 04 agricultural and veterinary sciences, 040401 food science, Volumetric flow rate, kinetics, Scientific method, Environmental science, business, Food Science, Biotechnology, Model
Abstract

The cleaning phase is seldom included in the eco-design of food processes, since few cleaning kinetics models exist. The goal of this study was to investigate benefits of including a cleaning kinetics model, which considers three major operating parameters of cleaning (concentration, temperature and flow rate), in the eco-design of a food process. To this end, we developed an eco-design approach for a dairy evaporator process that includes both production and cleaning phases. A cleaning kinetics model was selected to predict cleaning duration as a function of the operating parameters of cleaning. Cleaning duration also depends on the fouling surface density, which depends on the duration of the production phase. Fouling surface density was predicted using three hypothetical fouling kinetics laws. After optimization, environmental and economic improvements were observed in process performance. The evaporation process is optimized at a high cleaning temperature (95 °C), a flow-rate similar to that used during the production phase and a low caustic soda concentration (

Published
2020

5. Microstructure and chemical composition of camel and cow milk powders’ surface

Author

Ahmed Zouari, Mehdi Triki, Mohamed Ali Ayadi, Frédéric Gaucheron, Guillaume Delaplace, Pierre Schuck, Christelle Lopez, Hamadi Attia, Claire Gauzelin-Gaiani, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Université de Sfax - University of Sfax, Unité Matériaux et Transformations - UMR 8207 (UMET), Centrale Lille-Institut de Chimie du CNRS (INC)-Université de Lille-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine (UL), Sfax University - Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Université de Sfax, Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Centre National de la Recherche Scientifique (CNRS)-Université de Lille-Ecole Nationale Supérieure de Chimie de Lille (ENSCL)-Institut National de la Recherche Agronomique (INRA), and Institut de Chimie du CNRS (INC)-Université de Lille-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Centrale Lille Institut (CLIL)

Subjects
x ray, poudre de lait, crystallization, rayon x, matière grasse du lait, Scanning electron microscope, lait de chamelle, lait de vache, composition chimique, microstructure, cow milk, Ingénierie des aliments, camel milk, procédé de séchage, 01 natural sciences, poudre d lait, spectroscopie, spectrometry, chemistry.chemical_compound, 0404 agricultural biotechnology, fluids and secretions, composition chimique du lait, X-ray photoelectron spectroscopy, 0103 physical sciences, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Camel milk, surface, Food and Nutrition, Food engineering, Globules of fat, Food science, Lactose, Chemical composition, milk fat globules, 010304 chemical physics, Chemistry, food and beverages, 04 agricultural and veterinary sciences, Microstructure, 040401 food science, spectroscopie xps, microstructure des aliments, Alimentation et Nutrition, Particle, cristallisation, spectrométrie, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

This study aimed at investigating the chemical composition and microstructure of spray dried camel and cow milk powders' surfaces with two different milk-fat contents (1 and 20g 100 g−1). The SEM (Scanning Electron Microscopy) micrographs showed that spherical particles with a ‘brain’-type surface for both milk powders were produced. The surface roughness (Ra) of whole (WDMP) and skimmed (SDMP) camel milk powders (Ra = 7.6 ± 0.4 nm and 5.6 ± 0.7 nm, respectively) were significantly lower as compared with the partially skimmed (PSCMP) and skimmed (SCMP) cow milk powders. The XPS (X-ray Photoelectron Spectroscopy) analysis highlighted that the surface of skimmed camel milk powders contained twice the lactose amount (17.7 ± 0.8%) as compared to cow milk powders (8.7 ± 0.4%). Furthermore, both milk powders showed the overexposure of proteins and fats at their surfaces regardless of the fat content. The CLSM (Confocal Laser Scattering Microscopy) micrographs highlighted that most of the camel milk fat globules were encapsulated by the proteins near the powder surface. Camel milk fat behavior during particle formation was attributed to their lower size distribution and their higher crystallization temperature.

Published
2020

6. Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Author

Hanna Lesme, Saïd Bouhallab, Philippe Courcoux, Marie-Hélène Famelart, Cécile Rannou, Clémence Alleaume, Carole Prost, Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), Unité de Sensométrie et Chimiométrie, Institut National de la Recherche Agronomique (INRA)-École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, grant n° 13008651) and Pays de la Loire (grant n°2014-07081) for the financial support, and INRA for scientific coordination (J. Leonil) through the interregional project PROFIL, supported by Bba industrial association and carried out by the association ‘Pôle Agronomique Ouest'. The authors would like to thank the company Mane & Fils R&D and Mrs. Lizeth Lopez Torrez and Mrs. Solange Dalmas for the help and advice for the formulation of the strawberry flavor., Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA)-Institut National de la Recherche Agronomique (INRA), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), and Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)

Subjects
Taste, saveur, 030309 nutrition & dietetics, media_common.quotation_subject, Ingénierie des aliments, Sensory system, Texture (music), taste, 03 medical and health sciences, 0404 agricultural biotechnology, protéine de lait, matière grasse laitière, milk protein, protéine du lait, Perception, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Food and Nutrition, Food science, yoghurt, Flavor, media_common, Mathematics, 0303 health sciences, Nutrition and Dietetics, Modality (human–computer interaction), perception sensorielle, texture, yaourt aux fruits, matière grasse, méthode d'appréciation, yaourt, food and beverages, 04 agricultural and veterinary sciences, Sweetness, 040401 food science, texture de l'aliment, Alimentation et Nutrition, sensorial perception, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, Semi solid
Abstract

This study aimed to perform Temporal Dominance of Sensations by modality (M-TDS) combined with a multi-intake approach to investigate texture and flavor perception in semi-solid products. Trained panelists (n = 15) evaluated fat-free strawberry yogurts enriched with functional proteins involving texture modifications. As yogurt is a semi-solid product, its in-mouth residence time is short. A multi-intake approach was therefore expected to give more reliable information about the sensory properties perceived by panelists. The two modalities of texture and flavor were analyzed separately to characterize the effect of added proteins. Trials were made according to an experimental design with two factors (protein type and concentration) and three levels each. Different statistical treatments, taking or not the temporality of attributes into account, were performed on standardized and non-standardized data. The implementation of M-TDS was essential to highlight differences of flavor perception in addition to the more evident texture modifications. The study of sensory trajectories evidenced that texture modifications, induced by the use of different whey proteins, slightly modified the perception of flavor and sweetness. The global flavor perception of the samples varied with the number of spoons, which particularly impacted the taste attributes. This study highlighted the importance of using M-TDS when studying texture and flavor in semi-solid products, and the relevance of the multi-intake approach to characterize flavor perception. This methodology enabled panelists to evidence both marked texture differences and subtler flavor modifications, and these useful data were emphasized by combining different statistical treatments.

Published
2020

7. Effective Catalytic Delignification and Fractionation of Lignocellulosic Biomass in Water over Zn3V2O8 Mixed Oxide

Author

Abderrahim Solhy, Abdelhak Kherbeche, Eric Dubreucq, Abdellatif Barakat, Lamfeddal Kouisni, Khadija Khallouk, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Mohammed VI Polytechnique, LCME, EST, and Université Sidi Mohammed Ben Abdellah

Subjects
délignification, holocellulose, General Chemical Engineering, Ingénierie des aliments, Lignocellulosic biomass, Biomass, populus, 02 engineering and technology, biomasse lignocellulosique, 01 natural sciences, 7. Clean energy, Syringaldehyde, chemistry.chemical_compound, Biopolymers, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Lignin, Hemicellulose, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Génie des procédés, Cellulose, QD1-999, Aldehydes, 010405 organic chemistry, Depolymerization, Wood, Organic polymers, Vanillin, General Chemistry, lignine, 021001 nanoscience & nanotechnology, 0104 chemical sciences, Chemistry, Process Engineering, chemistry, Mixed oxide, 0210 nano-technology, Nuclear chemistry
Abstract

International audience; The conversion of poplar wood biomass to highly value-added chemicals and molecular building blocks was achieved by using the dispersed mixed oxide Zn3V2O8 (ZVO) in water under 100 kPa of 10% O-2/N-2 at 160, 180, and 200 degrees C for 4 h. This nanostructured mixed oxide was prepared via the precipitation process and then characterized by several techniques. The results showed that this mixed oxide has interesting catalytic properties and is a versatile catalyst for biomass delignification and lignin and hemicellulose depolymerization. ZVO exhibited high activity on poplar biomass delignification and fractionation (degree delignification > 97%) and lignin and holocellulose conversion with high yield into aromatic and furan compounds (80 mg/g initial wood at 200 degrees C), with high selectivities for 5-hydroxymethylfurfural (HMF) (25 mg/g of initial wood), vanillin, and syringaldehyde.

Published
2020

8. Diafiltration of skimmed milk using polymeric spiral-wound microfiltration membrane: impact of solvent and diavolume ratio on the efficiency of protein separation

Author

GRANGER-DELACROIX, Manon, Leconte, Nadine, Lambrouin, Fabienne, Gesan-Guiziou, Genevieve, Legoff, Françoise, Grassin , Cyril, and Van Audenhaege, Marieke

Subjects
lactosérum, génie des procedes agroalimentaires, Ingénierie des aliments, encrassement protéique, membrane céramique, micelle de caséine, microfiltration, filtration sur membrane, diafiltration, produit laitier, protéine de lait, Process Engineering, dairy product, polymeric membrane, protein fractionation, Food engineering, Génie des procédés
Abstract

Microfiltration, MF is largely used in dairy industry to separate casein micelles from whey proteins. The weak performances of polymeric membranes compared to ceramic membranes are a restriction for their implementation in industry. Adding a diafiltration step is promising to improve polymeric MF performances, however most of the works have focused on the hydraulic performances and few have investigated the repercussion of diafiltration on protein separation. This work aims at investigating the impact of both the nature of solvent and the diavolume ratio on the MF efficiency. Pilot-scale MF using polymeric membrane (Synder, 800 kDa) was carried out on thermized skimmed milk at 12 °C with a volume reduction ratio, VRR from 2.5 to 3.2 and a transmembrane pressure of 0.7 bar. Continuous diafiltration was performed using reverse osmosis water (ROW) or milk ultrafiltrate (PUF). Permeation flux and β-lactoglobulin transmission were evaluated. During PUF-diafiltration of VRR-2.8-retentate, permeation flux is stable and β- lactoglobulin transmission declines by 26 % after 4.8 diavolumes. During ROW-diafiltration, permeation flux increases linearly until 2.9 diavolumes, then reaching an upper value. Simultaneously β-lactoglobulin transmission follows a parabolic curve with a maximum increase of 68 % for VRR-3.2-retentate and 10 % for VRR-2.5-retentate. According to Darcy’s law, the reduction of permeate viscosity during ROW-diafiltration leads to the improvement of permeation flux. This behavor is accentuated by the fouling layer relaxation consequent to the diminution of the ionic strength. In case of high repulsive forces in the concentration layer (low ionic strength), the transmission of negatively charged whey proteins is however restricted. The decrease of protein concentration during diafiltration may also limit whey protein transmission for high diavolume ratios. Diafiltration using ROW is recommended to increase transmission of whey proteins. However, volume of solvent has to be adapted to the VRR reached prior diafiltration to enable an optimum transmission

Published
2020

9. Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C

Author

Doudies, Floriane, Arsene, Anne-Sophie, Garnier-Lambrouin, Fabienne, Famelart, Marie-Hélène, Bouchoux, Antoine, Pignon, Frédéric, Gésan-Guiziou, Geneviève, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Toulouse Biotechnology Institute (TBI), Institut National de la Recherche Agronomique (INRA)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS), Laboratoire Rhéologie et Procédés (LRP), Centre National de la Recherche Scientifique (CNRS)-Université Joseph Fourier - Grenoble 1 (UJF)-Institut polytechnique de Grenoble - Grenoble Institute of Technology (Grenoble INP)-Université Grenoble Alpes (UGA), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut polytechnique de Grenoble - Grenoble Institute of Technology (Grenoble INP )-Centre National de la Recherche Scientifique (CNRS)-Université Grenoble Alpes [2016-2019] (UGA [2016-2019]), LRP is part of PolyNat Carnot Institut (Investissements d’Avenir—grant agreement no. ANR-11-CARN-030-01) of Labex TEC 21 (Investissements d’Avenir—grant agreement n ANR-11-LABX-0030) and of Glyco@Alps (Investissements d’Avenir—grant agreement #ANR-15-IDEX-02)., and Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS)

Subjects
casein micelle, voluminosité, [SPI.FLUID]Engineering Sciences [physics]/Reactive fluid environment, sol–gel transition, Ingénierie des aliments, compressibilité, temperature, micelle de caséine, transition sol gel, sol-gel-transition, Article, Process Engineering, analyse volumique, dispersion, température, rhéologie, pression osmotique, osmotic pressure, Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, rheology, Génie des procédés, ComputingMilieux_MISCELLANEOUS
Abstract

The objective of this work is to bring new information about the influence of temperatures (7 &deg, C and 20 &deg, C) on the equation of state and sol&ndash, gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis at 7 &deg, C. The osmotic stress technique measured the osmotic pressures of the dispersions over a wide range of concentrations. Rheological properties of concentrated dispersions were then characterized, respectively at 7 &deg, C and at 20 &deg, C. The essential result is that casein micelle dispersions are less compressible at 7 &deg, C than at 20 &deg, C and that concentration of sol&ndash, gel transition is lower at 7 &deg, C, with compressibility defined as the inverse to the resistance to the compression, and that is proportional to the cost to remove water from structure. From our interpretations, these two features were fully consistent with a release of soluble &beta, casein and nanoclusters CaP and an increased casein micelle hydration and apparent voluminosity at 7 &deg, C as compared with 20 &deg, C.

Published
2019

10. A global visual method for measuring the deterioration of strawberries in MAP

Author

Valérie Guillard, Stéphane Guilbert, Céline Matar, Sébastien Gaucel, Nathalie Gontard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Pack4Fresh project funded by the INRA-CIRAD Metaprogram GloFoodS, and European Project: 618107,EC:FP7:KBBE,FP7-ERANET-2013-RTD,CORE ORGANIC PLUS(2013)

Subjects
conditionnement sous atmosphère modifiée, Computer science, media_common.quotation_subject, Clinical Biochemistry, Ingénierie des aliments, Global visual deterioration assessment of strawberries, emballage alimentaire, qualité du fruit, 040501 horticulture, 0404 agricultural biotechnology, Microorganism development, Agricultural and Biological Science, Assessing deterioration, méthode d'évaluation, fraise, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Quality (business), appréciation visuelle, Process engineering, lcsh:Science, media_common, ComputingMethodologies_COMPUTERGRAPHICS, business.industry, Texture softening, 04 agricultural and veterinary sciences, détérioration, Grid, 040401 food science, Deterioration grid, Color change, Medical Laboratory Technology, Identification (information), lcsh:Q, 0405 other agricultural sciences, business
Abstract

Graphical abstract, Evaluating the quality changes of packed strawberries during storage requires multiple, time consuming and costly measurements such as sensorial, chemical and decay identification. In order to efficiently assess the quality of strawberries in Modified Atmosphere Packaging (MAP) while reducing the number of analysis done, we propose to gather the main visual quality changes under one unique, overall measurement. For this end, a protocol associated to a deterioration grid was built to evaluate surface deterioration as a function of time considering color change, texture softening and microorganism development. The developed method has permitted to build the deterioration kinetic of strawberries packed in different conditions (MAP or no MAP). It allows to mimic the quality analysis made by the consumer, at a glance, during purchase. To the best of our knowledge, the presented method is a breakthrough unlike most common usual methods mainly relying on the number of spoiled strawberries. • Global measurement of the deterioration encompassing microorganism development, color change and texture softening. • An annotation grid built to be used as reference for the attribution of the percentage of strawberries’ deterioration. • Measurements of a percentage of surface deterioration was found more accurate than counting the number of rotten strawberries.

Published
2018

11. Characterization of the droplet particle transition in dairy colloidal mixes: The impact of the molecular scale on particle morphology

Author

YU, Ming, Jeantet, Romain, Le Floch-Fouéré, Cécile, LANOTTE, Luca, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
poudre de lait, gouttelette, Ingénierie des aliments, lait en poudre, industrie laitière, procédé de séchage, évaporation, colloïde, protéine de lait, Process Engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Génie des procédés, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2019

12. Crack patterns in binary mixes of dairy colloids: The impact of protein properties

Author

LANOTTE, Luca, YU, Ming, BOISSEL, Francoise, Le Floch-Fouéré, Cécile, PAUCHARD, Ludovic, Jeantet, Romain, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Fluides, automatique, systèmes thermiques (FAST), and Université Paris-Sud - Paris 11 (UP11)-Centre National de la Recherche Scientifique (CNRS)

Subjects
poudre de lait, gouttelette, Ingénierie des aliments, lait en poudre, industrie laitière, procédé de séchage, évaporation, colloïde, protéine de lait, food and beverages, fluids and secretions, Process Engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Génie des procédés
Abstract

International audience; The production of milk powders is a strategic sector of the dairy industry. Due to its complex macromolecular composition, shedding light on the mechanisms governing milk drying constitutes a main industrial concern and a scientific challenge at the same time. In this study, we used the single droplet[1] and the directional drying[2] approaches to investigate the evaporation of colloidal mixes of the two major milk proteins (whey protein isolates and native phosphocaseinates). Notably, we observed the crack development in the samples to evaluate the competitive impact of the physico-chemical properties of whey proteins (rigid globular shape) and casein micelles (deformable sponge-like structure) on the drying process. Our outcomes are potentially useful to better control the functional properties of milk powders. Furthermore, they contribute to improve the understanding of the drying mechanisms in binary colloidal systems, which are still far from being fully elucidated.

Published
2019

13. Mechanisms of drying-induced particle formation in solutions of dairy proteins:a multiscale approach

Author

Le Floch-Fouéré, Cécile, LANOTTE, Luca, BOISSEL, Françoise, Pauchard, Ludovic, Jeantet, Romain, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Fluides, automatique, systèmes thermiques (FAST), and Université Paris-Sud - Paris 11 (UP11)-Centre National de la Recherche Scientifique (CNRS)

Subjects
poudre de lait, gouttelette, Ingénierie des aliments, lait en poudre, industrie laitière, procédé de séchage, évaporation, colloïde, protéine de lait, Process Engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Génie des procédés
Abstract

International audience; Spray drying is a well-established process, but the phenomena ruling droplet-to-particle transition remain black box, resulting in variable powder properties and drying performances. Therefore, understanding precisely how the particle is formed and how to control its properties remain a major challenge. This work aims to breakdown the complexity of the drying phenomena using an exploratory multi-scale approach. Particle formation of different milk proteins (whey proteins and casein micelles) was investigated using different experimental systems (single pendant droplet, mono-dispersed droplets and spraying cone droplets) in controlled drying environments. The results showed that the drying of a single protein droplet included three distinct stages highlighting the occurrence of specific morphological events (constant rate shrinkage, buckling instability, vacuole nucleation). According to the type of proteins, these stages differed in drying kinetics and droplet dynamics, leading to characteristic and reproducible particle shapes irrespective of the droplet configuration and the drying conditions. These different drying behaviors were related to specific skin formation mechanisms at droplet air-liquid interface and consequent responses of the protein material to internal stresses. In this work, we aimed at understanding how the different physico-chemical properties of whey proteins (rigid globular shape) and casein micelles (deformable sponge-like structure) affect the mechanisms of formation of such a skin, and from this the particle final shape. However, the full understanding of the drying process of biocolloids is far to be achieved and, notably, the impact of solute properties on the morphological characteristics of the evaporating droplets, such as colloid segregation, skin formation and crack pattern development is not elucidated yet. To this aim, the use of model colloidal solutions, whose rheological behavior is more easily deducible, could represent a significant boost. Consequently, we compared the drying of droplets of whey proteins and casein micelles to that of dispersions of silica particles and polymer-coated silica particles, respectively. The mechanical behavior of such biological colloids and model silica dispersions was investigated through the analysis of crack formation, and the measurements of their mechanical properties using indentation testing. The study reveals numerous analogies between dairy and corresponding model systems, thus confirming these latter as powerful tools to highlight the signature of the matter on the drying process and at the molecular scale. The outcomes presented in this work represent a first step to shed light on the physics of drying dairy droplets; they open the road to further investigation about mixes of milk proteins. Moreover, the observation of mixtures of dairy colloids would contribute to improve the knowledge about the evaporation of colloidal polydisperse systems, which represents a current scientific challenge.

Published
2019

14. Impact of HTST pasteurization of human milk on the kinetic of digestion of macronutrients after in vitro dynamic digestion

Author

Sottemano, S., Maiocco, Giulia, Nebbia, Carlo Stefano, Giribaldi, Marzia, Ménard, Olivia, Dupont, Didier, DEGLAIRE, Amélie, Cavallarin, Laura, Coscia, Alexandra, Bertino, Enrico, Neonatal Unit of the University, Partenaires INRAE, Institute of the Science of Food Production. CNR., Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Neonatal Unit of the University, City of Health and Science of Turin

Subjects
cinétique de digestion, mesure d'impact, Ingénierie des aliments, lait humain, pasteurisation, nutrition, santé humaine, macronutriment, allégations nutritionnelles et de santé, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

International audience; Introduction: Donor human milk (DHM) represents the best alternative when mother’s own milk is not available, a common occurrence in Neonatal Intensive Care Units. Heat treatment of DHM is mandatory for safety reasons. Holder pasteurization (HoP, 62.5°C-30’) is recommended by all human milk bank guidelines. Recent studies have demonstrated that HoP affects the digestion profile and behavior of several human milk components. High Temperature-Short Time pasteurization (HTST, 71°C-15’’) is currently under evaluation as a promising alternative technology to limit the denaturation of some biological compounds of raw human milk. The aim of the present work was to assess whether the different types of pasteurization (HoP, HTST) impacted the digestive kinetics of human milk during in vitro dynamic digestion. Materials and Methods: pooled raw HM (RHM) was collected and processed by using the two pasteurization techniques. The pasteurized samples and RHM were digested in vitro using preterm gastrointestinal conditions. Samples were collected at different digestion times. Undigested and digested milks samples were characterized for their particle size distribution (PSD), triglyceride content, protein and amino acid (AA) profiles. Results: during gastric digestion, both pasteurization methods modified PSD, as compared to RHM. Caseins were rapidly hydrolyzed in the gastric phase unlike that for the whey proteins. Lactoferrin was hydrolyzed faster in the pasteurized samples in comparison to RHM, in which lactoferrin was resistant to gastro-intestinal digestion. Heat-treatments, consequently, affected the intestinal release of some AA, and a higher bioaccessibility of AA was found for HTST, as compared to HoP. Concerning lipolysis, at any time of the intestinal digestion phase, the lipolysis of HoP samples was significantly lower (p < 0.05) than in both RHM and HTST samples. Conclusions: this work provides the first important evidences on the differential impact of HoP and HTST pasteurization techniques on bioaccessibility of DHM nutrients and biological compounds, for preterm newborns.

Published
2019

15. Oxidative and interfacial behavior of native oil bodies from walnut

Author

Jeanne Kergomard, Véronique Vié, Gilles Paboeuf, Nathalie Barouh, Bruno Barea, Pierre Villeneuve, Olivier Schaffer, Timothy Wooster, Claire Bourlieu, Institut de Physique de Rennes (IPR), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Centre National de la Recherche Scientifique (CNRS), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Nestlé Research Center, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Université de Rennes (UR)-Centre National de la Recherche Scientifique (CNRS), Nestlé Research Center | Centre de recherche Nestlé [Lausanne], Nestlé S.A., and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
[PHYS]Physics [physics], Walnut, Vegetal, Oil bodies, Oxidation, Interfacial behaviour, Ingénierie des aliments, noyer, propriété interfaciale, oxydation des lipides, [SDV.IDA]Life Sciences [q-bio]/Food engineering, walnut tree, Food engineering, noix, corps gras végétal, ComputingMilieux_MISCELLANEOUS, triglyceride alimentaire
Abstract

International audience; Oil bodies (OB) are the natural form of storage of triglycerides (TG) in seeds. OB consists in a TG core stabilized by a phospholipid and proteins (oleosins) monolayer membrane. Some oleoproteaginous seeds, such as walnut, contain high levels of polyunsaturated fatty acids (PUFA) and yet remain quite stable to oxidation over storage and present nutritional interest. Moreover, the trend towards vegetalbased food products has renewed the interest for preserving and understanding the functionalities of OB. In this context, the objective of our study was to elucidate walnut OB’s oxidative behavior and its interfacial reactivity. Walnut OB were characterized either included in a complex matrix (i.e. under the form of walnuts “milk”) or isolated (i.e. under the form of aqueous dispersion). The walnut OB oxidation was investigated by setting up accelerated storage tests (PV, TBARS). Biophysical tools (tensiometry, ellipsometry, atomic force microscopy…) were used to characterize the interfacial behavior of native dispersed OB in comparison with oxidized OB. It was established that walnuts OB were stable to oxidation on the short term (few days). This phenomenon is related to the “assembly effect” of OB and to their unsaponifiable content. The stability of lipid dispersion was higher under “milk” form due to a complex “matrix effect”. Interfacial adsorption of objects was marked by OB unfolding and protein-TG domains formation. Oxidation phenomenon modified the physical integrity of the objects, which resulted in a different interfacial organization. Altogether, this study unveiled the interesting stability of OB and their specific interfacial reactivity opening the way to interesting food applications of these natural lipoproteic assemblies.

Published
2019

16. Current Status and Future Prospects of Biocatalysis in Deep Eutectic Solvents

Author

Erwann Durand, Sascha Siebenhaller, Maria Cruz Figueroa-Espinoza, Claire Bourlieu-Lacanal, Jérôme Lecomte, Bruno Barea, Elisa Volontario, Nicolas Callejas, Ivan Jachmanian, Christoph Syldatk, Pierre Villeneuve, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Karlsruhe Institute of Technology (KIT), CYTAL, Facultad de Quimica, Universidad de la República, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
biocatalyse, biocatalysis, education, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Ingénierie des aliments, Food engineering, social sciences, humanities, health care economics and organizations
Abstract

Current Status and Future Prospects of Biocatalysis in Deep Eutectic Solvents. 17. Euro Fed Lipid Congress

Published
2019

17. Influence of Rice Husk and Wood Biomass Properties on the Manufacture of Filaments for Fused Deposition Modeling

Author

Marie-Joo, Le Guen, Stefan, Hill, Dawn, Smith, Beatrix, Theobald, Evamaria, Gaugler, Abdellatif, Barakat, Claire, Mayer-Laigle, Scion - New Zealand Forest Research Institute, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), French GDR Symbiose, New Zealand Ministry of Business, Innovation, and Employment funding under High Value Manufacturing and Services (HVMS) Enabling Technologies investment contract C04X1205, and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
pinus radiata, propriété rhéologique, biomass, Ingénierie des aliments, grain de riz, General Chemistry, 3D printing, composites, impression 3D, lcsh:Chemistry, Chemistry, oryza sativa, extrusion, lcsh:QD1-999, biomasse ligneuse, monterey pine, [SDV.IDA]Life Sciences [q-bio]/Food engineering, spreadability, Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, rice husk, Original Research, Rice husk, Wood, Biomass, Composites, Extrusion, wood
Abstract

Additive manufacturing or 3D printing has the potential to displace some of the current manufacturing techniques and is particularly attractive if local renewable waste resources can be used. In this study, rice husk, and wood powders were compounded in polylactic acid (PLA) by twin screw extrusion to produce filaments for fused-deposition modeling 3D printing. The biomasses were characterized in terms of physical features (e.g., particle size, density) and chemical compositions (e.g., solid state nuclear magnetic resonance, ash content). The two biomasses were found to have a different impact on the rheological behavior of the compounds and the extrusion process overall stability. When comparing the complex viscosity of neat PLA to the biomass/PLA compounds, the integration of wood powder increased the complex viscosity of the compound, whereas the integration of rice husk powder decreased it. This significant difference in rheological behavior was attributed to the higher specific surface area (and chemical reactivity) of the rice husk particles and the presence of silica in rice husks compared to the wood powder. Color variations were also observed. Despite the biomass filler and rheological behavior differences, the mechanical properties of the 3D printed samples were similar and predominantly affected by the printing direction.

Published
2019

18. Casein micelle vs sodium caseinate : how does the difference in structure affect gastric emptying and protein metabolism in pigs?

Author

Didier Dupont, Gwenaele Henry, Sylvie Guerin, Bouli, A., Baniel, A., Gaelle Boudry, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Nutrition, Métabolismes et Cancer (NuMeCan), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut National de la Santé et de la Recherche Médicale (INSERM), Ingredia Dairy Experts, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES), Université de Rennes (UR)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and ProdInra, Archive Ouverte

Subjects
structure de la protéine, nutrition, santé humaine, digestion, animal modèle, micelle de caséine, caséinate de sodium, gel gastrique, métabolisme, protéine de lait, animal model, Ingénierie des aliments, [SDV.IDA] Life Sciences [q-bio]/Food engineering, human health, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, contenu gastrique, approche nutritionnelle, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

International audience; The objectives of the study were to: 1 Determine whether gastric emptying of an isoproteic solution of CM and CS are different or not (exp. 1) 2 Characterize the structure of the resulting chyme and determine if CM and CS are differently metabolized (exp. 2)

Published
2019

19. Shockwave processing and sous vide cooking improve sensorial and nutritional qualities of beef

Author

Chian, Feng Ming, Kaur, Lovedeep, Astruc, Thierry, Venien, Annie, Loison, Olivier, Stubler, Anna-Sophie, Aganovic, Kemal, Hodgkinson, Suzanne, Boland, Mike, Riddet Institute, Riddett Institute, Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Deutsches Institut für Lebensmitteltechnik e.V (DIL), and Massey University

Subjects
nutritional quality, qualité sensorielle, Ingénierie des aliments, food and beverages, bœuf, wave, onde, qualité nutritionnelle, Alimentation et Nutrition, cuisson sous vide, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Shockwave processing and sous vide cooking improve sensorial and nutritional qualities of beef. Food Structure Digestion and Health congres

Published
2019

20. Milk microbiota: physiological and health implication

Author

Le Loir, Yves, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
Ingénierie des aliments, human health, digestive system, produit laitier, fluids and secretions, aliment santé pour l'homme, microbiote, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, santé humaine, santé animale, mammite, probiotique, animal health, Microbiology and Parasitology, food and beverages, bacterial infections and mycoses, equipment and supplies, Microbiologie et Parasitologie, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, dairy product, Alimentation et Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, probiotic
Abstract

Milk microbiota: physiological and health implication.. Meeting du LIA Bact-Inflam

Published
2019

21. Inflammation, DNA damage and Staphylococcus aureus infection

Author

Berkova, Nadejda, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
staphylococcus aureus, animal health, santé animale, altération de l'adn, Microbiology and Parasitology, infection bactérienne, Ingénierie des aliments, santé humaine, bacterial infections and mycoses, equipment and supplies, human health, Microbiologie et Parasitologie, infection, mammite, staphylocoque aureus, fluids and secretions, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, communication intracellulaire, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Prolifération intracellulaire, altération de l'ADN
Abstract

Inflammation, DNA damage and Staphylococcus aureus infection. Meeting du LIA Bact-Inflam

Published
2019

22. Formulating preliminary design optimization problem of an agrifood process using expert knowledge: application to milk microfiltration

Author

BELNA, Maellis, Marie, Anne-Laure, Sfiligoï-Taillandier, Franck, Ndiaye, Amadou, Gesan-Guiziou, Genevieve, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut de Mécanique et d'Ingénierie de Bordeaux (I2M), Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-École Nationale Supérieure d'Arts et Métiers (ENSAM), Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM)-Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM)-Institut Polytechnique de Bordeaux-Centre National de la Recherche Scientifique (CNRS), Développement technologique, Boccard, École Nationale Supérieure d'Arts et Métiers (ENSAM), HESAM Université (HESAM)-HESAM Université (HESAM)-Institut Polytechnique de Bordeaux-Institut National de la Recherche Agronomique (INRA)-Centre National de la Recherche Scientifique (CNRS)-Université de Bordeaux (UB), I2M, Université de Bordeaux, Université de Provence - Aix-Marseille 1, HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-Arts et Métiers Sciences et Technologies, and HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-Institut Polytechnique de Bordeaux-Centre National de la Recherche Scientifique (CNRS)

Subjects
milk, génie des procedes agroalimentaires, Ingénierie des aliments, industrie agro-alimentaire, lait écrèmé, microfiltration, modèle, protéine de lait, lait écrémé, approche multi objectif, optimisation de procédé, optimisation des procédés, lait, milk industry, produit laitier, approche multicritère, modelling, microfiltration sur membrane, dairy product, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, industrie laitière, modélisation
Abstract

Modelling and optimizing food processes is a complicated task due to the high complexity of the food product itself, the lack of knowledge concerning mechanisms limiting process performances [1], and to the heterogeneity of the involved variables (ordinal, cardinal, discrete or continuous variables). This is the case for skim milk crossflow microfiltration with 0.1 μm pore size (MF 0.1 μm). This operation is commonly used in dairy industry to separate proteins: native casein micelles (retentate) are used in cheese making while serum proteins (permeate) are mainly used in food formulations for specific populations (elderly people, infants, etc). Despite the high interest in MF in the dairy sector, this process is not optimized by considering the different conflicting objectives of the industry such as maximizing protein recovery in the permeate fraction while minimizing economic costs. The choices of membrane configurations, processing designs and operating conditions are based on the know-how of operators and the available expert knowledge. This knowledge is partial and does not take into account links between the process operating variables, product state variables and optimization objectives. When the optimization of MF 0.1 μm is performed, it is often described as mono-objective and empirical problem [2] or as study cases showing the influence of one variable on a group of chosen variables [3]. This article presents a methodology for collecting, collating and representing expert knowledge necessary to the design of food processing multi-objective optimization problems focusing on skim milk MF.2. MethodsThe proposed methodology has four steps: formulation of the multi-objective optimization problem, modelling optimization objectives as functions, optimization of objective functions and choice of a solution to implement [4]. In this work, the focus is on the problem formulation. TheMF 0.1 μm optimization problem is multidisciplinary and the knowledges necessary to formulate and solve the problem are shared between several experts. By dividing the problem domain into domains of knowledge, the identification of experts and the knowledge collection are easier [5]. The semi-structured interview was used to elicit know-how and knowledge from experts. The influence relations between variables and objectives were collected from the interviews and represented as causal maps. Graphical representation allows expert to exchange easily about influence relations. After validations, maps of the same knowledge domain were merged, discussed and validated by the group of the domain experts. Maps represent the knowledge models to use for formulating the optimization objectives as functions from the literature or experimental data.3. Results and discussionIn this work, the operational objective is to be able to compare optimized microfiltration systems within a global process that can accept different membranes, processing designs and operating conditions. Optimization objectives were defined with the stakeholders: ten experts and decision makers. First, ten objectives were defined and reduced to six regarding industrial issues (maximization of the retentate composition, permeate composition, permeate protein recovery and stability of the permeation flux and minimization of the investment cost and operating cost). The MF 0.1 μm optimization problem domain was divided into nine knowledge domains: membrane properties, performance of the filtration, operating variables, permeate fraction, retentate fraction, process design, costs and environmental impacts. Each knowledge domain benefited from two to seven experts. Knowledge was collected during 36 interviews representing 14h30 of audio recording. For each knowledge domain, a causal map by expert was established and the whole merged as the causal map of the domain. After validations, each domain causal maps were discussed and validated by the different domain experts (industrialists, scientists, equipment manufacturers). One very important point of this step was to define a shared glossary and a generic process scheme representative of all the specific schemes. By the end, the extracted causal relations between variables were represented in 9 maps using approximately 250 variables.4. ConclusionsThe optimization problem studied is complex with conflicting objectives and heterogeneous variables. The integration of expert knowledge allows the identification of relevant objectives regarding to industrial issues. The MF process is considered from conception to performances with the identification of lack of knowledge in order to plan new experiments. Causal maps allow an easy to understand representation of the influences between the variables and make it possible to establish which variables influence which objectives. Based on these maps, the objective functions will be formalized allowing to perform the optimization.

Published
2019

23. Elaboration and Characterization of Active Films Containing Iron–Montmorillonite Nanocomposites for O2 Scavenging

Author

Kombaya-Touckia-Linin, Erland-Modeste, Gaucel, Sébastien, Sougrati T., Moulay, Stievano, Lorenzo, Gontard, Nathalie, Guillard, Valérie, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut Charles Gerhardt Montpellier - Institut de Chimie Moléculaire et des Matériaux de Montpellier (ICGM ICMMM), Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Institut de Chimie du CNRS (INC), Labex SERENADE (ANR−11-LABX-0064) funded by the Investissements d’Avenir French Government program managed by the French National Research Agency (ANR), French program Mutations alimentaires 2019, cofinanced by INRA and CNRS, ANR-11-IDEX-0001,Amidex,INITIATIVE D'EXCELLENCE AIX MARSEILLE UNIVERSITE(2011), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)

Subjects
57Fe Mossbauer spectroscopy, nanoparticle, Ingénierie des aliments, modeling, iron nanoparticles, montmorillonite, nanoparticule, perméabilité à l'oxygène, iron boride, biofilm, spectroscopie mossbauer, fer, lcsh:Chemistry, iron, Iron boride, Iron nanoparticles, Modeling, Montmorillonite, Nanocomposites, Oxygen adsorption kinetics, lcsh:QD1-999, Oxygen permeability, water vapour permeability, thermal properties, [SDV.IDA]Life Sciences [q-bio]/Food engineering, nanocomposites, Food engineering, nuclear gamma resonance spectroscopy, oxygène, 57Fe Mössbauer spectroscopy, oxygen adsorption kinetics, oxygen
Abstract

Iron particles of sizes between 6 and 20 nm forming aggregates of 57 &plusmn, 17 nm were synthesized by chemical reduction of iron precursors on the surface of montmorillonite (MMT). This active MMT-Fe powder was then uniformly distributed in a linear low-density polyethylene (LLDPE) matrix by extrusion at atmospheric conditions, as confirmed by wide-angle X-ray scattering (WAXS), which also detected a partial exfoliation of the nanoclays. Thermogravimetric analysis (TGA) did not detect any significant modification of the degradation temperature between nanocomposites and active nanocomposites. 57Fe M&ouml, ssbauer spectroscopy evidenced the formation of a majority of iron boride in MMT-Fe as well as in the active film containing it. The LLDPE.Fu15.MMT-Fe3.75 and LLDPE.Fu15.MMT-Fe6.25 films had oxygen-scavenging capacities of 0.031 &plusmn, 0.002 and 0.055 &plusmn, 0.009 g(O2)/g(Fe), respectively, while the neat powder had an adsorption capacity of 0.122 g(O2)/g(Fe). This result confirms that the fresh film samples were partially oxidized shortly after thermomechanical processing (60% of oxidized species according to M&ouml, ssbauer spectroscopy). No significant difference in oxygen permeability was observed when MMT-Fe was added. This was related to the relatively small film surface used for measuring the permeability. The reaction&ndash, diffusion model proposed here was able to reproduce the observed data of O2 adsorption in an active nanocomposite, which validated the O2 adsorption model previously developed for dried MMT-Fe powder.

Published
2019
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24. Annotation data about multi criteria assessment methods used in the agri-food research: The french national institute for agricultural research (INRA) experience

Author

Gésan-Guiziou, Geneviève, Alaphilippe, Aude, Andro, Mathieu, Aubin, Joel, Bockstaller, Christian, Botreau, Raphaëlle, Buche, Patrice, Collet, Catherine, Darmon, Nicole, Delabuis, Monique, Girard, Agnès, Grateau, Regis, Kansou, Kamal, Martinet, Vincent, Membre, Jeanne Marie, Sabbadin, Regis, Soler, Louis Georges, Thiollet-Scholtus, Marie, Tonda, Alberto, Van-Der-Werf, Hayo, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Unité Expérimentale Recherches Intégrées - Gotheron (UERI), Institut National de la Recherche Agronomique (INRA), DIST Délégation Information Scientifique et Technique (DV-IST), Sol Agro et hydrosystème Spatialisation (SAS), Laboratoire Agronomie et Environnement - Antenne Colmar (LAE-Colmar ), Laboratoire Agronomie et Environnement (LAE), Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL)-Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL), Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), SILVA (SILVA), Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL)-AgroParisTech, Marchés, Organisations, Institutions et Stratégies d'Acteurs (UMR MOISA), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut National de la Recherche Agronomique (INRA)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro), Laboratoire de Physiologie et Génomique des Poissons (LPGP), Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique )-Institut National de la Recherche Agronomique (INRA), Economie Publique (ECO-PUB), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), EconomiX, Université Paris Nanterre (UPN)-Centre National de la Recherche Scientifique (CNRS), UMR 1014 SECurité des ALIments et Microbiologie, Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Unité de Mathématiques et Informatique Appliquées de Toulouse (MIAT INRA), Alimentation et sciences sociales (ALISS), Agro-Systèmes Territoires Ressources Mirecourt (ASTER Mirecourt), Génie et Microbiologie des Procédés Alimentaires (GMPA), AgroParisTech-Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique, DEA, Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Université de Lorraine (UL), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut National de la Recherche Agronomique (INRA)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), SECurité des ALIments et Microbiologie, Institut National de la Recherche Agronomique (INRA)-École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Unité de Recherches Intégrées - Gotheron (GOTH RI UERI), Unité Mixte de Recherches sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Département Microbiologie et Chaîne Alimentaire (MICA), and Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-SECurité des ALIments et Microbiologie (SECALIM)

Subjects
Trade-offs, système agroalimentaire, Ingénierie des aliments, Literature search query, lcsh:Computer applications to medicine. Medical informatics, agroalimentaire, analyse multi critère, comparaison de système, méthodologie, Multicriteria decision, Agricultural and Biological Science, [SDV.IDA]Life Sciences [q-bio]/Food engineering, méthode d'étude, Food engineering, Food and Nutrition, évaluation multicritère, lcsh:Science (General), Multicriteria assessment, multicriteria analysis, recherche agroalimentaire, Methodology, INRA divisions, analyse multicritère, Alimentation et Nutrition, lcsh:R858-859.7, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [STAT.ME]Statistics [stat]/Methodology [stat.ME], lcsh:Q1-390
Abstract

This data article contains annotation data characterizing Multi Criteria Assessment (MCA) Methods proposed in the agri-food sector by researchers from INRA, Europe's largest agricultural research institute (INRA, http://institut.inra.fr/en). MCA can be used to assess and compare agricultural and food systems, and support multi-actor decision making and design of innovative systems for crop production, animal production and processing of agricultural products. These data are stored in a public repository managed by INRA (https://data.inra.fr/; https://doi.org/10.15454/WB51LL). Keywords: Literature search query, INRA divisions, Trade-offs, Multicriteria decision, Multicriteria assessment

Published
2019

25. Graphite based heat exchangers for fouling control in dairy industry

Author

Celzard, Alain, Françolle de Almeida, Caroline, Azevedo Scudeller, Luisa, Jimenez, Maude, Delaplace, Guillaume, Benezech, Thierry, Jeantet, Romain, Fierro, Vanessa, Institut Jean Lamour (IJL), Université de Lorraine (UL)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Unité Matériaux et Transformations - UMR 8207 (UMET), Institut de Chimie du CNRS (INC)-Institut National de la Recherche Agronomique (INRA)-Centre National de la Recherche Scientifique (CNRS)-Université de Lille-Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS), Centre National de la Recherche Scientifique (CNRS)-Université de Lille-Ecole Nationale Supérieure de Chimie de Lille (ENSCL)-Institut National de la Recherche Agronomique (INRA), Institut de Chimie du CNRS (INC)-Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS), and Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Supérieure de Chimie de Lille (ENSCL)-Institut de Chimie du CNRS (INC)-Université de Lille-Centre National de la Recherche Scientifique (CNRS)

Subjects
pasteurizing, technologie laitière, encrassement, méthode de contrôle, pasteurisation, encrassement microbien, Microbiology and Parasitology, Ingénierie des aliments, encrassement protéique, biofilm bactérien, Microbiologie et Parasitologie, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering
Abstract

Fouling of heat exchangers is a major problem in the dairy industry. Deposits indeed produce a thermally insulating layer over the surface of the heat exchanger that decreases the heat transfer toward fluids and increases the pressure drop. Additionally , fouling can seriously affect the quality of food product s by favoring the development of harmful bacteria, and thus increase the costs and environmental impacts because thorough cleaning procedures have to be used. In this context, fouling control solut ions are thus required. The present work thus aimed at testin g graphite -based materials to heat exchangers for the dairy ind ustry. The fouling behavior was analyzed for four commercial graphite plates, submitted to pasteurization conditions in a pilot pasteurizer.

Published
2019

26. Sustainable production of protein fraction using microfiltration 0,1µm of milk: impact of skim milk thermal history

Author

GRANGER-DELACROIX, Manon, Leconte, Nadine, Lambrouin, Fabienne, Le Goff, Francoise, Van Audenhaege, Marieke, Gesan-Guiziou, Genevieve, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Sodiaal Candia R&D

Subjects
génie des procedes agroalimentaires, Ingénierie des aliments, lait écrèmé, microfiltration, micelle de caséine, membrane de filtration, fractionnement, produit laitier, lait écrémé, protéine de lait, membrane, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2019

27. Proteomic Data Integration Highlights Central Actors Involved in Einkorn (Triticum monococcum ssp. monococcum) Grain Filling in Relation to Grain Storage Protein Composition

Author

Bancel, Emmanuelle, Bonnot, Titouan, Davanture, Marlene, Alvarez, David, Zivy, Michel, Martre, Pierre, Déjean, Sébastien, Ravel, Catherine, Génétique Diversité et Ecophysiologie des Céréales (GDEC), Institut National de la Recherche Agronomique (INRA)-Université Blaise Pascal - Clermont-Ferrand 2 (UBP), Génétique Diversité et Ecophysiologie des Céréales - Clermont Auvergne (GDEC), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne (UCA), Génétique Quantitative et Evolution - Le Moulon (Génétique Végétale) (GQE-Le Moulon), Centre National de la Recherche Scientifique (CNRS)-AgroParisTech-Université Paris-Sud - Paris 11 (UP11)-Institut National de la Recherche Agronomique (INRA), AMERIBER : Amérique latine, Pays ibériques (AMERIBER), Université Bordeaux Montaigne, Génétique Végétale (GV), Institut National de la Recherche Agronomique (INRA)-Université Paris-Sud - Paris 11 (UP11)-Institut National Agronomique Paris-Grignon (INA P-G)-Centre National de la Recherche Scientifique (CNRS), Institut de Mathématiques de Toulouse UMR5219 (IMT), Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Université Toulouse 1 Capitole (UT1)-Université Toulouse - Jean Jaurès (UT2J)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Université Toulouse 1 Capitole (UT1), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Université Toulouse - Jean Jaurès (UT2J)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Université Paris-Sud - Paris 11 (UP11)-AgroParisTech-Centre National de la Recherche Scientifique (CNRS), Université Toulouse Capitole (UT Capitole), Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université Toulouse - Jean Jaurès (UT2J), Université de Toulouse (UT)-Université Toulouse III - Paul Sabatier (UT3), and Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS)

Subjects
Triticum monococcum, endosperme, Nitrogen, albumine globuline, Ingénierie des aliments, intégration des données, Proteomic, food and beverages, Plant Science, Albumin-globulin, Data integration, Grain development, Storage protein, Sulfur, approche protéomique, développement du grain, Food engineering, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, grain de blé
Abstract

International audience; Albumins and globulins (AGs) of wheat endosperm represent about 20% of total grain proteins. Some of these physiologically active proteins can influence the synthesis of storage proteins (SPs) (gliadins and glutenins) and consequently, rheological properties of wheat flour and processing. To identify such AGs, data, (published by Bonnot et al., 2017) concerning abundance in 352 AGs and in the different seed SPs during grain filling and in response to different nitrogen (N) and sulfur (S) supply, were integrated with mixOmics R package. Relationships between AGs and SPs were first unraveled using the unsupervised method sparse Partial Least Square, also known as Projection to Latent Structure (sPLS). Then, data were integrated using a supervised approach taking into account the nutrition and the grain developmental stage. We used the block.splda procedure also referred to as DIABLO (Data Integration Analysis for Biomarker discovery using Latent variable approaches for Omics studies). These approaches led to the identification of discriminant and highly correlated features from the two datasets (AGs and SPs) which are not necessarily differentially expressed during seed development or in response to N or S supply. Eighteen AGs were correlated with the quantity of SPs per grain. A statistical validation of these proteins by genetic association analysis confirmed that 5 out of this AG set were robust candidate proteins able to modulate the seed SP synthesis. In conclusion, this latter result confirmed that the integrative strategy is an adequate way to reduce the number of potentially relevant AGs for further functional validation.

Published
2019

28. Understanding of casein micelles concentrated layers properties during cross flow ultrafiltration by in-situ small-angle X-ray scattering (SAXS)

Author

Doudies, Floriane, Loginov, Maksym, Lambrouin, Fabienne, Leconte, Nadine, Sharpnack, L., Hengl, N., Pignon, F., Gésan-Guiziou, Geneviève, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), European Synchrotron Radiation Facility (ESRF), Laboratoire Rhéologie et Procédés (LRP), Institut polytechnique de Grenoble - Grenoble Institute of Technology (Grenoble INP )-Centre National de la Recherche Scientifique (CNRS)-Université Grenoble Alpes [2016-2019] (UGA [2016-2019]), and ProdInra, Migration

Subjects
rayon x, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, Ingénierie des aliments, encrassement protéique, lait écrèmé, microfiltration, micelle de caséine, [SDV.IDA] Life Sciences [q-bio]/Food engineering, filtration sur membrane, lait écrémé, encrassement, protéine de lait, Process Engineering, génie des procedes alimentaires, membrane, ultrafiltration, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, industrie laitière, Génie des procédés, diffraction x
Abstract

National audience; Ultra- and microfiltration of skim milk are widely used in the dairy industry for concentration and the fractionation of milk proteins. However their performances are limited by formation of a concentrated fouling layer of casein micelles at the membrane surface. Some precedent results on the possibly effect of operating conditions have been highlighted by Qu et al. (2012) and Jin et al. (2014). Nevertheless, there is a lack of knowledge on the behaviour of concentrated layer (sol-gel transition and reversibility) at different operating conditions. Consequently, the aim of this work is to elucidate the local structure and time dependant organization of casein micelles fouling layer under various operating conditions thanks to in-situ small-angle X-ray scattering SAXS during cross-flow ultrafiltration. This allowed to (i) distinguish the thickness and local solid concentration profiles in flowing (sol) and stagnant (gel) parts of the fouling layer; (ii) discriminate the effect of time, transmembrane pressure TMP, shear and temperature on the sol-gel transition; (iii) study the reversibility of the sol-gel transition under the moderate laminar cross flow. Material and Methods Dispersion with initial casein micelle concentration of 54.7 g.L-1 (2.1 C0 with C0 = 26 g.L-1) was prepared from casein micelle powder (Promilk 802 B, Ingredia, Arras, France) dispersed in preliminary obtained milk ultrafiltrate (Qu et al., 2012). The dispersions were prepared by thoroughly mixing the casein powder in a UF permeate for 15h at 35°C. SAXS experiments were performed at ID02 High Brilliance beamline of ESRF (Grenoble, France) with the help of specially developed SAXScross-flow ultrafiltration cell (Jin et al., 2014). Polyethersulfone ultrafiltration membrane with nominal MWCO of 100 kDa (Pleiade, Orelis Environnement, France) was used for filtration. Those experiments allowed to access to the structural organization at nanometer length scales and concentration profiles at the vicinity of the membrane surface. The profiles of casein micelles concentration in the fouling layer (local casein concentration versus distance to membrane) were obtained with spatial resolution of 20 μm. The impact of transmembrane pressure (10 and 110 kPa), cross-flow velocity (0.03, 0.05 and 0.15m.s-1) and, notably, temperature (12, 25 and 44°C) on the local structure of fouling layer was studied during different stages of filtration (layer formation → relaxation → erosion). Results and Discussion Filtration run in figure 1 was carried out at v = 0.03m.s-1 and TMP = 110 kPa. A second step of relaxation was performed by reducing the TMP at 10 kPa. Finally, erosion step at 10 kPa and 0.15m.s-1 was applied to try to eliminate the fouling layer. Such conditions allow to build a thick casein micelle layer of around 125 μm (Fig. 1) with a maximal concentration of 7.5 C0 (around 195 g.L-1) close to the membrane (z = 30 μm) above the sol- gel transition (180g/L), according to Bouchoux et al. (2009) and Jin et al. (2014). The SAXS analysis revealed that this highly concentrated layer is mostly reversible since it lasts a 50-70 μm of casein micelles layer reaching 3.5 C0 (around 91 g.L-1) close to the membrane. The effect of temperature on the concentration profile and its reversibility has been studied for three independent filtrations (Fig. 2). Concentrated layer thickness increased with temperature: from ∼100 μm at 12°C to 150 μm at 25°C and 200 μm at 44°C (after 183 ± 9min of filtration) and decreased with shear. However, the concentration distribution profile did not evolve with layer thickness. A maximal concentration is observed for filtration performed at 25°C. Irreversibility is similar for all the temperatures since a 3.5 C0 (around 91 g.L-1) fouling layer close to the membrane is lasting after pressure relaxation. Conclusion In-situ SAXS measurements during cross-flow ultrafiltration of casein micelles allowed to follow the formation and reversibility of concentration polarization layers as a function of time, TMP, cross-flow and temperature conditions. It leads to identify sol-gel transition of casein micelles near the membrane surface and to distinguish which part was reversible and eliminated by TMP relaxation. Those results are important for understanding the mechanisms of concentration during cross-flow filtration and they could be used to adjust the filtration parameters

Published
2019

29. Unravelling the mechanisms of food digestion to improve our knowledge of the effect of food on human health

Author

Dupont, Didier, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
modèle animal, nutrition, digestion, santé humaine, produit laitier, digestive, oral, and skin physiology, Ingénierie des aliments, formulation alimentaire, allégations nutritionnelles et de santé, animal models, protéine de lait, dairy product, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Unravelling the mechanisms of food digestion to improve our knowledge of the effect of food on human health. 4. Simposio de Alimentos e Nutriçao

Published
2019

30. Biological Resource Centers dedicated to the food related microorganisms for the preservation and thevalorization of the microbial diversity associated to the fermented milk products

Author

Valence-Bertel, Florence, Chuat, Victoria, Bage, Anne-Sophie, Madec, Marie-Noelle, Grondin, Cecile, Casaregola, Serge, ROUSSEL, SOPHIE, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, MICrobiologie de l'ALImentation au Service de la Santé (MICALIS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
lait fermenté, conservation de la biodiversité, flore microbienne, centre de ressource microbien, bactérie d'intérêt alimentaire, levure, collection bactérienne, écosystème microbien, fabrication artisanale, Ingénierie des aliments, yeast, politique de sauvegarde, microbial flora, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Food and Nutrition, centre de ressources biologiques, Microbiology and Parasitology, food and beverages, Microbiologie et Parasitologie, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, produit laitier fermenté, Alimentation et Nutrition, protection de la biodiversite, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Milk is transformed from time immemorial and fermentation is among the oldest techniques of food preservation. Fermented milk products involve positive bacteria and yeast which strongly participate to the safety and to the organoleptic quality of the products High level of diversity of both bacteria (mainly lactic acid bacteria) and yeast linked to the diversity of manufacturing practices, leads to the huge variety of fermented milk products all over the world If these products were originally obtained from spontaneous fermentation with microorganisms naturally present in the environment of transformation or by backslopping most of the production are now using commercial starters with as a result a standardization and a lost of typicality In parallel, in several developed country the improvement of livestock sanitary conditions leads moreover to a drastic decrease of the microorganisms naturally present in the milk Thus, preservation of these microorganisms is a major issue for traditional milk product

Published
2019

31. Exploring the potential of gas-phase esterification to hydrophobize the surface of micrometric cellulose particles

Author

Nathalie Gontard, Hélène Angellier-Coussy, Laurent Heux, David Guérin, Grégoire David, Sonia Molina-Boisseau, Jérôme Lecomte, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Centre Technique du Papier (CTP), Centre de Recherches sur les Macromolécules Végétales (CERMAV), Université Joseph Fourier - Grenoble 1 (UJF)-Centre National de la Recherche Scientifique (CNRS)-Université Grenoble Alpes (UGA), European Project: 688338,H2020,H2020-WASTE-2015-two-stage,NoAW(2016), Centre de Recherches sur les Macromolécules Végétales (CERMAV ), Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Grenoble Alpes [2016-2019] (UGA [2016-2019]), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Thermogravimetric analysis, Materials science, Polymers and Plastics, Ingénierie des aliments, General Physics and Astronomy, 02 engineering and technology, Water vapor sorption, 010402 general chemistry, 01 natural sciences, Cellulose, Gas-phase esterification, Degree of substitution, Surface free energy, Crystallinity, sorption de l'eau, Contact angle, chemistry.chemical_compound, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Materials Chemistry, Food engineering, estérification, matrice polymérique, cristallinité, Organic Chemistry, Sorption, 021001 nanoscience & nanotechnology, Surface energy, 0104 chemical sciences, chemistry, Chemical engineering, biomatériau, Surface modification, Dynamic vapor sorption, fibre cellulosique, Biocomposite, 0210 nano-technology
Abstract

International audience; In order to lift the barrier of a poor interfacial interaction between cellulosic plant fibers and polymeric matrices in biocomposites, an eco-friendly surface modification of fibers was explored. A solvent-free gas-phase ester-ification applied to cellulose particles allowed to graft palmitoyl moieties on their surface in order to make them more compatible with non-polar polymers for composite applications. The efficiency of the treatment was evidenced from FT-IR analysis, and the degree of substitution (DS) was quantified by solid-state 13 C NMR spectroscopy. The effect of surface grafting on resulting intrinsic characteristics of cellulose particles, i.e. crys-tallinity, thermal stability, morphology, surface free energy and water vapor sorption were investigated respectively by X-ray diffraction, thermogravimetric analysis, SEM observations coupled with image analysis, contact angle measurements and dynamic vapor sorption system (DVS). It was shown that a DS as low as 0.01 was enough to drastically increase the hydrophobicity of cellulose particles without affecting the inner properties of cellulose.

Published
2019

32. Digestion and oral comfort of cheese developed to meet the sensory and nutritional needs of the elderly

Author

Floury, Juliane, Lorieau, Lucie, Feron, Gilles, Dupont, Didier, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), infogest, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
calcium, fabrication fromagère, protéine, personne âgée, fromage, innovation alimentaire, mastication, digestion, sarcopénie, Ingénierie des aliments, allégations nutritionnelles et de santé, aliment pour personne agée, sarcopenia, sarcopenie, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, chewing, protein, sensorial perception, perception sensorielle, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

During aging, the sensory capacities and the mastication efficacy decrease, limiting both qualitatively and quantitatively the food intake of the elderly. However, protein and calcium requirements increase with age. In this context, the formulation of foods adapted to the nutritional and sensory needs of the elderly is a challenge for the next years. Objective The main objective of this work was to develop a series of cheeses of variable texture made of whey proteins and enriched with different sources of calcium and test their performances on the oral comfort of elderly people, the bioavailability of amino acids and the calcium bioaccessibility. Methodology The model cheeses developed had the same composition (24% of proteins including 23% of whey proteins, and 20% of lipids) and the different textures were generated by modulating the manufacturing process. Sensory analysis were performed on a panel of people over 65, and in vitro digestion performed using the INFOGEST model whereas in vivo digestion experiments were conducted on a conventional pig model. Main findings The results of the digestion studies highlighted the relevance of integrating whey proteins as a major protein source in dairy products, in order to maximize the bioavailability of essential amino acids. In addition, the bioaccessibility of calcium was mainly related to intra-gastric and intraintestinal pH, rather than to the initial chemical form of its source of enrichment. Finally, the sensory study showed that only the textures perceived as “dry” were linked to a significant decrease in the oral comfort of the elderly. Conclusion This work highlights the opportunity to develop sensory and nutritionally adapted dairy products for the elderly. Based on this work, it would be interesting to carry out clinical studies to know the physiological impact of these products on the prevention of osteoporosis and sarcopenia.

Published
2019

33. Investigating in vitro digestion of food models to explain in vivo micronutrient bioavailability

Author

Hiolle, Manon, Gleize, Beatrice, Meunier, N., Pereira, B., Richard, R., Savary-Auzeloux, Isabelle, Peyron, Marie-Agnès, Veyrat, Catherine, Ménard, Olivia, Buffière, Caroline, Boulier-Monthéan, Nathalie, Ossemond, Jordane, Dupont, Didier, Nau, Francoise, Reboul, Emmanuelle, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre Hospitalier Universitaire de France, CHU Clermont-Ferrand, Unité de Nutrition Humaine (UNH), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), Centre recherche en CardioVasculaire et Nutrition = Center for CardioVascular and Nutrition research (C2VN), Institut National de la Recherche Agronomique (INRA)-Aix Marseille Université (AMU)-Institut National de la Santé et de la Recherche Médicale (INSERM), infogest, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Centre Hospitalier Universitaire de Clermont-Ferrand, Unité de Nutrition Humaine - Clermont Auvergne (UNH), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne (UCA), Centre recherche en CardioVasculaire et Nutrition (C2VN), ProdInra, Archive Ouverte, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
digestibilité, innovation alimentaire, modèle alimentaire, Ingénierie des aliments, [SDV.IDA] Life Sciences [q-bio]/Food engineering, clinical study, digestion in vitro, micronutriment, étude clinique, structure de l'aliment, allégations nutritionnelles et de santé, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, aliment modèle, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, bioaccessibilité
Abstract

Introduction A major challenge in the next years will consist in producing healthy and sustainable foods with optimized nutritional quality. Food fortification to increase micronutrient intakes is a strategy currently used to overcome deficiencies. Objective Since the structural characteristics of food influence disintegration process during digestion, it appears relevant to assess the impact of food structure on micronutrient bioavailability. Methodology Four model foods have been developed and enriched in lutein and vitamin D. These products were designed such as their composition was identical but their structures and textures were different. Custard, pudding, sponge cake and biscuit were thus produced by modulating the production process. A clinical trial has been set up, involving twelve healthy male subjects for a monocentric, controlled and randomized study, in a cross experimental design. After an overnight fast, kinetics of plasma micronutrient levels were recorded for 8 hours following each product consumption. In a second phase, the model foods have been digested using the INFOGEST in vitro model. Kinetics of matrix disintegration and micronutrients release have been recorded. Main findings The micronutrient absorption curves depended on the matrix. Especially, the biscuit resulted in a significantly later peak of maximal absorption for both micronutrients, and a lower total bioavailability for vitamin D. In vitro, digestion might enable to determine which food characteristics influence matrix disintegration, thereby affecting micronutrient bioaccessibility. Indeed, markers of matrix disintegration, namely proteolysis and lipolysis kinetics, suggested differences amongst the four model foods. Conclusion The in vivo results highlight that food structure modulates the kinetics of micronutrient appearance in plasma. Correspondences might be established between the kinetics of food matrix disintegration during in vitro digestion and the kinetics of micronutrient absorption during the clinical study. Using the DIDGI, a dynamic in vitro digestion model, further studies will aim to refine the quality of the model and the results obtained.

Published
2019

34. Impact of human milk pasteurization on digestive kinetics and intestinal lipid absorption using a combination of in vitro models

Author

Ménard, Olivia, Deglaire, Amélie, Dupont, Didier, Picaud, J., Penhoat, Armelle, Michalski, Marie-Caroline, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Service de Néonatalogie [Croix-Rousse - Lyon], Hôpital de la Croix-Rousse [CHU - HCL], Hospices Civils de Lyon (HCL)-Hospices Civils de Lyon (HCL), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon, Cardiovasculaire, métabolisme, diabétologie et nutrition (CarMeN), Institut National de la Recherche Agronomique (INRA)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Institut National des Sciences Appliquées de Lyon (INSA Lyon), Université de Lyon-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Hospices Civils de Lyon (HCL), infogest, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Service de Néonatalogie [Lyon], Hospices Civils de Lyon (HCL)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National des Sciences Appliquées de Lyon (INSA Lyon), Université de Lyon-Institut National des Sciences Appliquées (INSA)-Université de Lyon-Institut National des Sciences Appliquées (INSA)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Institut National de la Recherche Agronomique (INRA), Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., ProdInra, Archive Ouverte, and Université de Lyon-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Hospices Civils de Lyon (HCL)-Institut National de la Santé et de la Recherche Médicale (INSERM)

Subjects
cinétique de digestion, digestion in vitro statique, pasteurizing, modèle animal, absorption in vitro, Ingénierie des aliments, human milk, lipide du lait, pasteurisation, [SDV.IDA] Life Sciences [q-bio]/Food engineering, allégations nutritionnelles et de santé, animal models, lait humain, animal modèle, Cacao-2 cells, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, milk protein, protéine du lait, digestion in vitro, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Introduction Human milk is a complex biological fluid recognized as the gold standard in neonatal nutrition, especially for preterm infants since it supports growth and brain development. Donor human milk, pasteurized for safety reasons, is the first option to feed preterm infants when mothers’ own milk is not available. Objective The aim of the present study was to determine the impact of breastmilk pasteurization on preterm gastrointestinal digestion and to evaluate its effect on lipid absorption. Methodology Kinetics of digestion and structural desintegration of pasteurized human milk (PHM) and raw human milk (RHM) were evaluated using a static in vitro digestion model that we adapted to simulate preterm digestion ability. Caco-2 /TC7 cells, an intestinal absorption model, were subsequently incubated with diluted PHM vs RHM-digestion media. Main findings During in vitro digestion, proteolysis was evaluated by SDS-PAGE followed by densitometry. Lactoferrin proteolysis was significantly (p

Published
2019

35. Food matrix structure (from biscuit to custard) impacts on folate bioavailability in healthy volunteers

Author

Buffière, Caroline, Hiolle, Manon, Richard, Ruddy, Meunier, Nathalie, Pereira, Bruno, Batisse, Cindy, Remond, Didier, Nau, Francoise, Peyron, Marie-Agnès, Savary-Auzeloux, Isabelle, Unité de Nutrition Humaine - Clermont Auvergne (UNH), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne (UCA), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Centre Hospitalier Universitaire de Clermont-Ferrand, Centre Hospitalier Universitaire de France, Dental Faculty, Université Clermont Auvergne Dental Faculty, infogest, Unité de Nutrition Humaine (UNH), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), CHU Clermont-Ferrand, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Centre de Recherche en Nutrition Humaine Auvergne [CHU Clermont-Ferrand] (CRNH A), Direction de la recherche clinique et de l’innovation [CHU Clermont-Ferrand] (DRCI), CHU Clermont-Ferrand-CHU Clermont-Ferrand, Unité de Biostatistiques [CHU Clermont-Ferrand], Centre de Recherche en Odontologie Clinique (CROC), and Université Clermont Auvergne (UCA)

Subjects
Ingénierie des aliments, clinical study, folate, allégations nutritionnelles et de santé, étude clinique, matrice alimentaire, bioaccesibilité, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, bioaccessibilité
Abstract

Introduction Because folate deficiency has been associated with an increased risk of development of neural tube defect, depression… folate fortification is recommended for populations at risk (pregnant, frail population), including supplementation within food-matrix. However, this hydrosoluble vitamin is known to interact with food matrix components. This could ultimately impact on bioavailability of folates in plasma. Objective The aim of the present work is to measure folate plasma levels of volunteers following ingestion of different matrices (Custard, pudding, sponge cake and biscuit) similar in terms of macronutrients and overall folate content but different in texture and potentially digestibility rate. Methodology Twelve healthy young volunteers were offered the matrices according to a randomized, controlled cross over design. Plasma folate concentrations were determined before and up to 8 hours post matrix ingestion. Results for folate overall bioavailability (corrected for ingested folate) correspond to area under the curve (AUC) and expressed in arbitrary units (UA). Main findings Folate bioavailability over the entire post prandial period was significantly (P

Published
2019

36. Mathematical modelling of food digestion

Author

Le Feunteun, Steven, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
nutrition, santé humaine, structure de l'Aliment, digestion, modèle mathématique, digestive, oral, and skin physiology, Ingénierie des aliments, allégations nutritionnelles et de santé, structure de l'aliment, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, mathematical model
Abstract

Mathematical modelling of food digestion. STLOpendays

Published
2019

37. NativIF: Conception of an infant formula by filtration : nutritional ,physiological and sensory impacts

Author

YU, Xiaoxi, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
filtration, poudre de lait, innovation alimentaire, propriété sensorielle, Ingénierie des aliments, formulation infantile, allégation nutritionnelle, impact sensoriel, formulation alimentaire, allégations nutritionnelles et de santé, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, qualité physiologique, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

NativIF: Conception of an infant formula by filtration : nutritional ,physiological and sensory impacts. STLOpendays

Published
2019

38. Microbial approaches againts bovine mastitis in dairy cows

Author

Even, Sergine, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
staphylococcus aureus, mammary gland, mammite bovine, bactérie lactique, Microbiology and Parasitology, Ingénierie des aliments, food and beverages, microbiome, lutte biologique, Microbiologie et Parasitologie, mammite, lactic acid bacteria, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, glande mammaire, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, bovine mastitis
Abstract

Microbial approaches againts bovine mastitis in dairy cows. STLOpendays

Published
2019

39. Fouling of falling film evaporators during the concentration of wheys

Author

Tanguy-Sai, Gaëlle, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
concentration, lactosérum, produit laitier, technologie laitière, lactoserum, évaporation, encrassement, Ingénierie des aliments, encrassement protéique, whey paste, protéine de lait, dairy product, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, concentration alimentaire, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Fouling of falling film evaporators during the concentration of wheys . STLOpendays

Published
2019

40. Microbial spoilage of liquid egg products and its control by the detection of genetic or chemical markers

Author

Jan, Sophie, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
salmonelle, contamination des oeufs, qualité des oeufs, ovoproduit, marqueur génétique, Ingénierie des aliments, food microbiology, détection moléculaire, aliment santé pour l'homme, détection génétique, détection chimique, sécurité alimentaire, [SDV.IDA]Life Sciences [q-bio]/Food engineering, sécurité microbiologique des aliments, Food and Nutrition, Food engineering, salmonella enteritidis, securité alimentaire, bacillus cereus, contamination bactérienne, Microbiology and Parasitology, microbiological safety, Microbiologie et Parasitologie, microbiologie alimentaire, oeuf, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Alimentation et Nutrition, embryonic structures, egg, contamination des aliments, détection de gènes, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Microbial spoilage of liquid egg products and its control by the detection of genetic or chemical markers. journée scientifique "science des aliments et valorisation des bio-produits"

Published
2019

41. Drying research From physical and biological mechanisms to breakthrough innovation

Author

LANOTTE, Luca, Jeantet, Romain, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
dairy product, Alimentation et Nutrition, produit laitier, technologie laitière, procédé de séchage, innovation technologique, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Ingénierie des aliments, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Drying research From physical and biological mechanisms to breakthrough innovation. STLOpendays

Published
2019

42. Balance of inter and intra casein micelle interactions during enzymatic coagulation of milk

Author

BAULAND, Julien, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
animal structures, technologie laitière, Ingénierie des aliments, food and beverages, micelle de caséine, lait, produit laitier, fluids and secretions, coagulation enzymatique, protéine de lait, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, protéine alimentaire, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Balance of inter and intra casein micelle interactions during enzymatic coagulation of milk . STLOpendays

Published
2019

43. Designing innovative technological routes for the production and stabilization by drying of protein fractal assemblies

Author

De Guibert, Domitille, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
assemblage de protéine fractale, technologie laitière, Ingénierie des aliments, procédé de séchage, optimisation des procédés, innovation technologique, structure fractale, assemblage, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, joining processes
Abstract

Designing innovative technological routes for the production and stabilization by drying of protein fractal assemblies. STLOpendays

Published
2019

44. PSM -STLO recent works on filtration separation

Author

Loginov, Maksym, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
technologie laitière, Ingénierie des aliments, programme de recherche scientifique, membrane filtration, innovation scientifique, filtration sur membrane, produit laitier, dairy product, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, procédé de filtration, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

PSM -STLO recent works on filtration separation. STLOpendays

Published
2019

45. The CIRM -BIA, microbial diversity of food related bacteria in the service of innovation for dairy industry

Author

Valence-Bertel, Florence, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
centre de ressources biologiques, bactérie d'intérêt alimentaire, Microbiology and Parasitology, centre de ressource microbienne, Ingénierie des aliments, diversité microbienne, industrie laitière, conservation de la biodiversité, Microbiologie et Parasitologie, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, protection de la biodiversite, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

The CIRM -BIA, microbial diversity of food related bacteria in the service of innovation for dairy industry. STLOpendays

Published
2019

46. Driving dairy powders functionality through innovative process

Author

Jan, Gwenael, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Alimentation et Nutrition, Microbiology and Parasitology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Ingénierie des aliments, Food and Nutrition, Food engineering, procédé de séchage, innovation technologique, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Microbiologie et Parasitologie
Abstract

Driving dairy powders functionality through innovative process. STLOpendays

Published
2019

47. Bioactivity & Nutrition

Author

Dupont, Didier, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
nutriment, Ingénierie des aliments, santé humaine, digestion, allégations nutritionnelles et de santé, produit laitier, nutrition, structure de l'Aliment, dairy product, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, bioaccessibilité
Abstract

Bioactivity & Nutrition. STLOpendays

Published
2019

48. From strain potential to bacterial community design for targeted functions

Author

Hélène Falentin, Valérie Gagnaire, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
Microbiology and Parasitology, aliment fermenté, Ingénierie des aliments, food microbiology, fermented foods, Microbiologie et Parasitologie, communauté bactérienne, microbiologie alimentaire, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Alimentation et Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

From strain potential to bacterial community design for targeted functions. STLOpendays

Published
2019

49. Swelling of dry heated protein microparticles in different physicochemical conditions

Author

Malanina, Tatiana, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
séchage, caséine, Ingénierie des aliments, casein, microparticle, protéine, microparticule, Alimentation et Nutrition, propriété physicochimique, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, rheology, rhéologie, propriété physicochimique du lait, protein, comportement au séchage, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Swelling of dry heated protein microparticles in different physicochemical conditions. STLOpendays

Published
2019

50. Understanding the action mechanism of enzymes on solid substrate during food digestion

Author

Salelles, Lea, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).

Subjects
digestion enzymatique, protéine, innovation alimentaire, aliment solide, Alimentation et Nutrition, digestive, oral, and skin physiology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Ingénierie des aliments, Food and Nutrition, Food engineering, protéine alimentaire, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Understanding the action mechanism of enzymes on solid substrate during food digestion. STLOpendays

Published
2019

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