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2. TEDIS, a Comprehensive Data Model for In-Depth Clinical Assessment of Patients Affected with Neuro-Developmental Disorders Including Autism

Author

Mohamed, Ben Said, Laurence, Robel, Pauline, Chaste, Didier, Perisse, Marie-Joelle, Oreve, Pascale, Zylberberg, Anne, Philippe, Catherine, Jousselme, Stéphanie, Lacoste, Mario, Speranza, Ines, Hafsa, Fatouma, Cisse, Zoubair, Cherqaoui, and Jean-Philippe, Jais

Subjects
Developmental Disabilities, Humans, France, Autistic Disorder, Data Accuracy, Information Systems
Abstract

TEDIS, an information system dedicated to patients affected with neuro-developmental disorders including autism, focuses on patient data generated during in-depth clinical assessment in nine expert centers in Ile-de-France region. Long term partnership involving methodologists and domain experts is necessary to support quality data production and analyses and to guarantee quality data and information governance in a domain characterized by frequent evolutions in clinical assessment instruments and in diagnostic criteria and classification.

Published
2020

3. Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

Author

Mohamed Ghoul, Salem Hamdi, Ines Hafsa, Irina Ioannou, and Céline Charbonnel

Subjects
Antioxidant capacity, chemistry.chemical_compound, Degradation kinetics, Chemistry, business.industry, Anthocyanin, Food processing, Food science, Raw material, business, Food Science
Abstract

In spite of the growing interest over the last few years in flavonoids and their antioxidant capacity, little work has been devoted to investigate the effect of the processes on the structure and the activities of these molecules during processing and storage steps. Most of the studies concern the characterization and analyses of these compounds in raw materials before their processing. Flavonoids are sensitive to heat and to the physico-chemical environment; thus the steps of processing (heating, mechanical and domestic processes), of formulation (food matrix) and the storage period and conditions may lead to a degradation of the flavonoids and an alteration of their antioxidant properties. In this paper, we review the main studies describing the effects of processing, formulation and storage on flavonol and anthocyan content and we also report the models describing the degradation kinetics under a wide range of temperature and operating conditions.

Published
2012
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4. Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina

Author

Sylvie Chevallier, Thierry Ruiz, Romain Jeantet, Bernard Cuq, Pierre Schuck, Sandra Mandato, Ines Hafsa, Serge Mejean, 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), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), 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), Languedoc-Roussillon Region, which sponsored this study through the Chercheur d’Avenir 2010 project ‘‘Energy, Powder, and Interface’’. The authors would like to thank the Agence Nationale de la Recherche (ANR) for its financial support through the program ‘‘Reactive Powder’’., 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 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 - 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), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)

Subjects
Materials science, Process (engineering), 02 engineering and technology, Starch gelatinization, 0404 agricultural biotechnology, 020401 chemical engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, aliment en poudre, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, structure, 0204 chemical engineering, semoule, procédé industriel, business.industry, Economies of agglomeration, 04 agricultural and veterinary sciences, Microstructure, 040401 food science, Biotechnology, Shear rate, agglomération, Chemical engineering, Agglomerate, blé dur, Scientific method, propriété physicochimique, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

UMR IATE Axe 2 : Structuration sous contraintes des agropolymères et réactivité des poudres; The agglomeration process controls the structure characteristics and end-use properties of the agglomerates.Understanding the mechanisms involved in the structuration of the food agglomerates still representsa real scientific stake. The objective of the present study is to improve the knowledge of theprocess–structure–properties relationships for the agglomeration of the durum wheat semolina. Pneumaticand mechanical agglomeration technologies were selected to generate different hydro–thermo–mechanical stresses during process. The agglomerates were characterized by their structures (electronmicroscopy, compactness, X-ray micro-tomography, starch gelatinization) and functional properties (colors,flowability, swelling, water solubility index). The results demonstrate specific effects of shear rate,process duration, and temperature on the physicochemical mechanisms occurring during processing. Afunctional mechanistic model was proposed to improve the description of the agglomeration mechanismsby considering the reversible and irreversible changes. This offers innovative potential to designnew agglomeration processes by considering the physicochemical reactivity of the food powders.

Published
2015
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5. Description of internal microstructure of agglomerated cereal powders using X-ray microtomography to study of process-structure relationships

Author

Thierry Ruiz, Sylvie Chevallier, Su Jin Kim, Bernard Cuq, Alain Le Bail, Ines Hafsa, 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), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), 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), and Languedoc-Roussillon Region

Subjects
X-ray microtomography, Morphology (linguistics), Materials science, General Chemical Engineering, Mixing (process engineering), WET GRANULATION, Food agglomerates, TOMOGRAPHY, [SDV.IDA]Life Sciences [q-bio]/Food engineering, PARTICLES, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Composite material, Porosity, BINDER PROPERTIES, Internal microstructure, 2. Zero hunger, Shearing (physics), FOOD POWDERS, Couscous, Economies of agglomeration, POROSITY, Microstructure, OPPORTUNITIES, Crystallography, FLUIDIZED-BED, Agglomerate, MORPHOLOGY, X-ray micro-computed tomography, NUCLEATION
Abstract

International audience; Agglomerated food powders are made from native particles which are assembled to form grains. The present investigation seeks to contribute to a better understanding of the three-dimensional internal morphology of food agglomerates (i.e. different couscous grains made from durum wheat semolina under different agglomeration process conditions) by means of microscopic methods (size, compactness) and X-ray micro-computed tomography (XMT), to bring understanding of the process-structure relationships. The three-dimensional internal morphology of food agglomerates was evaluated by means of X-ray micro-computed tomography (XMT), using a tabletop system with a resolution of several micrometers. XMT was considered to evaluate the internal porosity (or void fraction) as well as the size and spatial distribution of pores inside the grains. Closed porosity values ranged between 0.005 and 0.011. Diameter of internal pores was found to range between 13 and 155 mu m which contribute to control mainly their end-properties. The experimental results were discussed to develop a better knowledge of the process-structure relationships for food agglomerates based on wheat powders, produced by wet agglomeration process. We demonstrated that the shearing conditions during the initial mixing stage significantly contribute to the internal structure characteristics of agglomerates. The cooking treatment is found to largely improve the mechanical strength of the agglomerates.

Published
2014
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