Author: "Ingénierie Procédés Aliments (GENIAL)" - Searchworks@Jio Institute Digital Library Search Results

Your search keyword '"Ingénierie Procédés Aliments (GENIAL)"' showing total 1,621 results

Start Over Author "Ingénierie Procédés Aliments (GENIAL)"

1,621 results on '"Ingénierie Procédés Aliments (GENIAL)"'

1. Steady-state and stability analysis of a population balance based nonlinear ice cream crystallization model

Author: Centre for systems engineering and applied mechanics [Louvain] (CESAME) ; Université Catholique de Louvain (UCL), CESAME ; Centre for systems engineering and applied mechanics [Louvain] (CESAME) ; Université Catholique de Louvain (UCL) - Université Catholique de Louvain (UCL), Génie des procédés frigorifiques (UR GPAN) ; Irstea, SP2 ; Ingénierie Procédés Aliments (GENIAL) ; Institut national de la recherche agronomique (INRA) - Conservatoire National des Arts et Métiers [CNAM] - AgroParisTech - Institut national de la recherche agronomique (INRA) - Conservatoire National des Arts et Métiers [CNAM] - AgroParisTech, Génie des procédés frigorifiques (UR GPAN) ; CEMAGREF, European Project : 212754, KBBE, FP7-KBBE-2007-1, CAFE(2008), Casenave, Céline, Dochain, Denis, Alvarez, Graciela, Benkhelifa, Hayat, Flick, Denis, Leducq, Denis, Centre for systems engineering and applied mechanics [Louvain] (CESAME) ; Université Catholique de Louvain (UCL), CESAME ; Centre for systems engineering and applied mechanics [Louvain] (CESAME) ; Université Catholique de Louvain (UCL) - Université Catholique de Louvain (UCL), Génie des procédés frigorifiques (UR GPAN) ; Irstea, SP2 ; Ingénierie Procédés Aliments (GENIAL) ; Institut national de la recherche agronomique (INRA) - Conservatoire National des Arts et Métiers [CNAM] - AgroParisTech - Institut national de la recherche agronomique (INRA) - Conservatoire National des Arts et Métiers [CNAM] - AgroParisTech, Génie des procédés frigorifiques (UR GPAN) ; CEMAGREF, European Project : 212754, KBBE, FP7-KBBE-2007-1, CAFE(2008), Casenave, Céline, Dochain, Denis, Alvarez, Graciela, Benkhelifa, Hayat, Flick, Denis, and Leducq, Denis
Abstract: International audience, The process of crystallization can be modelled by a population balance equation coupled with an energy balance equation. Such models are highly complex to study due to the infinite dimensional and nonlinear characteristics, especially when all the phenomena of nucleation, growth and breakage are considered. In the present paper, we have performed the stability analysis on a reduced order model obtained by the method of moments, which remains still highly complex. The considered model has been developed by the Cemagref and validated on experimental data. After computation, we get a scalar equation whose solutions correspond to the equilibrium points of the system. This equation is finally solved numerically for a concrete physical configuration of the crystallizer. We show that in most instances, there is only one steady state. The possibility of multiple steady-states is discussed.

2. Influence des conditions opératoires sur la performance thermique d'un meuble frigorifique de vente fermé

Author: Alain Denis, Denis Flick, Onrawee Laguerre, Nattawut Chaomuang, Génie des procédés frigorifiques (UR GPAN), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, King Mongkut's Institute of Technology Ladkrabang, Thailand, National Research Institute of Science and Technology for Environment and Agriculture, France, and French Embassy in Thailand
Subjects: TEMPERATURE DECREASE, Experimental study, 020209 energy, Mechanical Engineering, Thermal performance, Temperature, 02 engineering and technology, Building and Construction, Mechanics, MEUBLE FRIGORIFIQUE DE VENTE FERME, Ambient air, Door-opening frequency, Door opening, 020401 chemical engineering, FREQUENCE D'OUVERTURE DE LA PORTE, [SDE]Environmental Sciences, Test room, PERFORMANCE THERMIQUE, 0202 electrical engineering, electronic engineering, information engineering, ETUDE EXPERIMENTALE, Environmental science, Closed refrigerated display cabinet, Display cabinet, 0204 chemical engineering
Abstract: International audience; An experimental study was performed in order to investigate the effects of operating conditions, including door opening frequency, ambient air temperature and product-occupied volume, on the air and product temperature distributions inside a closed refrigerated display cabinet. The product position in the cabinet is a determining factor of its temperature: a high temperature was observed at the front, particularly at the top of the cabinet, and a low temperature was observed at the back. Air infiltration due to door openings caused a product temperature increase at the front and a temperature decrease at the back. At a higher door opening frequency (more than 60 openings per hour per door), the product temperature at the level of the front middle shelf was the most affected. Both the ambient temperature and occupied volume also affected product temperature variations in the closed display cabinet. In comparison to an open display cabinet, a closed display cabinet achieves lower product temperature and better temperature homogeneity, even with a high door-opening frequency. These findings indicate that the use of closed refrigerated display cabinets should be advocated in order to achieve better food preservation.
Published: 2019
Full Text: View/download PDF

3. How dimensional analysis allows to go beyondMetzner–Otto concept for non-Newtonian fluids

Author: Gérard Cuvelier, Romain Jeantet, Karine Loubière, Guillaume Delaplace, Richard Grenville, Unité Matériaux et Transformations - UMR 8207 (UMET), 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), 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), Philadelphia Mixing Solutions (USA), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Laboratoire de génie chimique [ancien site de Basso-Cambo] (LGC), 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 Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées, AgroParisTech (FRANCE), Agrocampus Ouest (FRANCE), Centre National de la Recherche Scientifique - CNRS (FRANCE), Ecole Nationale Supérieure de Chimie de Lille - ENSCL (FRANCE), Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE), Institut national de recherche pour l'agriculture, l'alimentation et l'environnement - INRAE (FRANCE), Université Toulouse III - Paul Sabatier - UT3 (FRANCE), Université de Lille (FRANCE), Ingénierie Procédés Aliments - GENIAL (Massy, France), 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), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest, Laboratoire de Génie Chimique (LGC), Université de Toulouse (UT)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), and Université de Toulouse (UT)
Subjects: Work (thermodynamics), General Chemical Engineering, Non-Newtonian fluids, 02 engineering and technology, Physics::Fluid Dynamics, [CHIM.GENI]Chemical Sciences/Chemical engineering, 020401 chemical engineering, Newtonian fluid, Génie chimique, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, 0204 chemical engineering, Génie des procédés, Mixing (physics), Mathematics, Variable (mathematics), [SPI.FLUID]Engineering Sciences [physics]/Reactive fluid environment, Laminar flow, Milieux fluides et réactifs, Agitation process, Mechanics, 021001 nanoscience & nanotechnology, Dimensional analysis, Non-Newtonian fluid, Shear rate, Metzner–Otto concept, 0210 nano-technology, Constant (mathematics)
Abstract: The concept of Metzner and Otto was initially developed for correlating power measurements in stirred vessels for shear-thinning fluids in the laminar regime with regard to those obtained for Newtonian liquids. To get this overlap, Metzner and Otto postulated and determined an “effective shear rate” which was proportional to the rotational speed of the impeller Although it was not based on a strong theoretical background, it was rapidly admitted as a practical engineering approach and was extended for seeking out a “Newtonian correspondence” with non-Newtonian results (i.e. different classes of fluids). This was applied in a variety of tank processes even for predicting heat transfer or mixing time, which stretches far away from the frame initially envisaged by Metzner and Otto themselves. This paper aimed to show how dimensional analysis offers a theoretically founded framework to address this issue without the experimental determination of effective quantities. This work also aimed to enlarge the underlying questions to any process in which a variable material property exists and impacts the process. For that purpose, the pending questions of Metzner and Otto concept were first reminded (i.e. dependence of the Metzner–Otto constant to rheological parameters, physical meaning of the effective shear rate, etc.). Then, the theoretical background underlying the dimensional analysis was described and applied to the case of variable material properties (including non-Newtonian fluids), by introducing in particular the concept of material similarity. Finally, two examples were proposed to demonstrate how the rigorous framework associated with the dimensional analysis is a powerful method to exceed the concept of Metzner and Otto and can be adapted beyond the Ostwald–de Waele power law model to a wide range of non-Newtonian fluids in various processes, without being restricted to batch reactor and laminar regime.
Published: 2020
Full Text: View/download PDF

4. A numerical model for studying the thermal denaturation-aggregation of whey proteins under continuous thermal processing

Author: Christophe Doursat, Artemio Plana-Fattori, Alain Riaublanc, Alienor Coutouly, Denis Flick, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Paris-Saclay Food and Bioproduct Engineering (SayFood), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
Subjects: thermal denaturation-aggregation, Materials science, Fouling, lcsh:TP368-456, business.industry, Thermodynamics, Apparent viscosity, Computational fluid dynamics, beta-lacto-globulin, lcsh:Food processing and manufacture, whey proteins, Heat transfer, Thermal, Heat exchanger, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Fluid dynamics, Denaturation (biochemistry), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, computational fluid dynamics (cfd), business, heat exchanger, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract: International audience; A computational fluid dynamics model was designed to study the problem of thermal processing of a liquid food product containing whey proteins within a heat exchanger consisting of heating, holding and cooling tubular sections. This physical problem is associated with strong coupling between the phenomena of fluid flow, heat transfer, and thermal denaturation-aggregation of whey proteins. Our primary objective was to investigate the two-way coupling between these phenomena within the heat exchanger. This was carried out by analyzing the model predictions of velocity, temperature and product properties at both axial and radial directions. Attention was focussed on the whey proteins present in a cream cheese formulation. The thermal denaturation-aggregation kinetics was supposed to follow that of the beta-lacto-globulin, which plays a major role in fouling when milk derivatives are submitted to thermal processing in heat exchangers. Model predictions demonstrated that the apparent viscosity of the liquid product exhibited a complex behavior along the processing unit: in addition to its dependence on local temperature, it was affected by the local degree of denaturation of whey proteins – and hence on the product history previous to this position in the heat exchanger. The numerical model was structured into a sequence of computational domains; its versatility was illustrated by changing the length of the holding section and then assessing the impact on the final degree of denaturation of the whey proteins present in the liquid product.
Published: 2020
Full Text: View/download PDF

5. An untargeted evaluation of food contact materials by flow injection analysis-mass spectrometry (FIA-MS) combined with independent components analysis (ICA)

Author: Jacqueline Maalouly, Estelle Rathahao-Paris, Baninia Habchi, Yann Padellec, Sandra Alves, Amine Kassouf, Violette Ducruet, Douglas N. Rutledge, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Institut Parisien de Chimie Moléculaire (IPCM), Chimie Moléculaire de Paris Centre (FR 2769), École normale supérieure - Paris (ENS Paris)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Ecole Nationale Supérieure de Chimie de Paris- Chimie ParisTech-PSL (ENSCP)-ESPCI ParisTech-Centre National de la Recherche Scientifique (CNRS)-École normale supérieure - Paris (ENS Paris)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Ecole Nationale Supérieure de Chimie de Paris- Chimie ParisTech-PSL (ENSCP)-ESPCI ParisTech-Centre National de la Recherche Scientifique (CNRS)-Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS), Lebanese Food Packaging [Université libanaise] (ER004 ), Université Libanaise, Lebanese National Council for Scientific Research (CNRS-L), Doctoral School of Science and Technology (EDST) in the Lebanese University, Region Ile-de-France, Dim Analytics, Université Pierre et Marie Curie - Paris 6 (UPMC)-ESPCI ParisTech-Ecole Nationale Supérieure de Chimie de Paris- Chimie ParisTech-PSL (ENSCP)-Centre National de la Recherche Scientifique (CNRS)-École normale supérieure - Paris (ENS Paris)-Université Pierre et Marie Curie - Paris 6 (UPMC)-ESPCI ParisTech-Ecole Nationale Supérieure de Chimie de Paris- Chimie ParisTech-PSL (ENSCP)-Centre National de la Recherche Scientifique (CNRS)-École normale supérieure - Paris (ENS Paris)-Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS), Institut de Chimie du CNRS (INC)-École normale supérieure - Paris (ENS Paris), Université Paris sciences et lettres (PSL)-Université Paris sciences et lettres (PSL)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Supérieure de Chimie de Paris - Chimie ParisTech-PSL (ENSCP), Université Paris sciences et lettres (PSL)-Ecole Superieure de Physique et de Chimie Industrielles de la Ville de Paris (ESPCI Paris), Université Paris sciences et lettres (PSL)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Institut de Chimie du CNRS (INC)-École normale supérieure - Paris (ENS Paris), Université Paris sciences et lettres (PSL)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS), Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), Institut Parisien de Chimie Moléculaire ( IPCM ), Université Pierre et Marie Curie - Paris 6 ( UPMC ) -Centre National de la Recherche Scientifique ( CNRS ), Centre National de la Recherche Scientifique ( CNRS ), ER 004 Lebanese Food Packaging, Faculty of Sciences II, and Lebanese University
Subjects: Food contact materials, Statistics as Topic, Independent components analysis, Food Contamination, Context (language use), 02 engineering and technology, Mass spectrometry, High resolution mass spectrometry, 01 natural sciences, Biochemistry, Mass Spectrometry, Food safety, Analytical Chemistry, Food packaging, Flow injection analysis, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, Environmental Chemistry, Potential source, Chemometrics, Spectroscopy, Chemistry, Direct method, 010401 analytical chemistry, Life time, Analytic Sample Preparation Methods, Non-intentionally added substances, 021001 nanoscience & nanotechnology, Independent component analysis, 0104 chemical sciences, [ CHIM.POLY ] Chemical Sciences/Polymers, [CHIM.POLY]Chemical Sciences/Polymers, [ CHIM.ANAL ] Chemical Sciences/Analytical chemistry, 0210 nano-technology, Biological system, Food Analysis
Abstract: Article in press, corrected proof; Food contact materials (FCMs), especially plastics, are known to be a potential source of contaminants in food. In fact, various groups of additives are used to protect the integrity of the material during processing and life time. However, these intentionally added substances (IAS) could also lead to degradation products called non-intentionally added substances (NIAS), due to reactions occurring in the polymeric material. Complex mixtures of components may therefore be generated within the material, creating a source of potential migrating substances towards food in contact. In this context, an innovative analytical approach is proposed in order to assess IAS and NIAS in plastic FCMs for a fast screening of their composition. For this purpose, solvent extracts of polyethylene (PE) pellets, containers and films were analyzed by flow injection analysis-mass spectrometry (FIA-MS). This direct approach offers the ability to perform a large number of analyses in a short time. Mass spectral fingerprints were then treated by a multivariate data analysis technique called independent components analysis (ICA) in order to overcome the complexity of such data and to highlight hidden information related to IAS and NIAS molecules. ICA applied on mass spectral fingerprints of PE extracts highlighted group discriminations related to different m/z values which were putatively assigned to IAS and also to NIAS. In order to confirm these putative annotations, a hybrid LTQ-Orbitrap was used for high resolution mass spectrometry analysis. Moreover, MS/MS experiments were performed on some discriminant ions to improve their putative identification. The proposed methodology combining FIA-MS fingerprints and ICA proved its efficiency in identifying IAS and NIAS in plastic FCMs and its capability to discriminate different PE samples, in a relatively fast approach compared to classical analytical techniques. This approach may help the FCMs classification for compounders in the selection of the starting substances in plastic formulation and for plastic converters in the control of manufacturing processes as well as for the monitoring of final products.
Published: 2018
Full Text: View/download PDF

6. Water loss and crust formation during bread baking, Part II: Technological insights from a sensitivity analysis of a numerical model of baking

Author: Denis Flick, Tiphaine Lucas, G. Trystram, C. Doursat, Fernanda Maria Vanin, David Grenier, Optimisation des procédés en Agriculture, Agroalimentaire et Environnement (UR OPAALE), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), UNIV BRETAGNE LOIRE FRA, Partenaires IRSTEA, Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Université Bretagne Loire (COMUE) (UBL), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Université Paris Saclay (COmUE), Council of Brittany (France), and European Community Commission [FOOD-2006-36302 EU-FRESHBAKE]
Subjects: 0106 biological sciences, porosity, water transport, Water activity, [SDV]Life Sciences [q-bio], General Chemical Engineering, bread, crust, Soil science, Heat transfer coefficient, WATER ACTIVITY, 01 natural sciences, heat transfer coefficient, 0404 agricultural biotechnology, wheat, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, THICKNESS, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Geotechnical engineering, Physical and Theoretical Chemistry, Porosity, Water content, WATER LOSS, dough, model, Water transport, DRY ZONE, Crust, 04 agricultural and veterinary sciences, 040401 food science, pore opening, [SDE]Environmental Sciences, STIFFENING, Environmental science, Liquid bubble, Transport phenomena, Baking
Abstract: International audience; A 1D baking model was previously developed to improve the understanding of transport phenomena and bubble formation inside dough. Using this model, the present study focused on crust setting and its particular behavior. Simulation was used to study the influence of various parameters that govern crust setting and its characteristics such as thickness and porosity. On the basis of a literature review, the crust was defined as the “dry zone,” a region where the water content represents less than 0.60 kg/kg of dry matter. The mechanisms responsible for total water loss and crust setting were proposed in paper I and validated for multiple operating conditions: water loss is essentially driven by heat transport and to a lesser extent by the mechanism of water transport by evaporation–condensation–diffusion. In the present study, a sensitivity analysis of parameters of different driving mechanisms was undertaken through which it was possible to establish a hierarchy of the key parameters from a technological point of view. Overall heat transfer coefficient at the top of the loaf and thermal conductivity, or more generally the ratio between top and bottom heat fluxes, were ranked as the main parameters affecting crust setting and the water loss, thus suggesting a possible control of the process through the parameters evaluated.
Published: 2017
Full Text: View/download PDF

7. FITNESS, première plateforme européenne sur l’emballage et le conditionnement des aliments

Author: DOMENEK, Sandra, Kieffer, Antoine, Loriot, Catherine, Sauvegrain, Patrick, Julien, Jean Mario, Nguyen, Mai, Vitrac, Olivier, Gerometta, Massimiliano, Chagnon, Marie-Christine, Debeaufort, Frédéric, Karbowiak, Thomas, Thebault, Jacques, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Association de Coordination Technique Agricole pour l'Industrie Agro-Alimentaire (ACTIA), Laboratoire National de Métrologie et d'Essais [Trappes] (LNE ), Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC), Equipe NuTox (LNC - U1231) (NUTOX), Lipides - Nutrition - Cancer [Dijon - U1231] (LNC), Université de Bourgogne (UB)-Institut National de la Santé et de la Recherche Médicale (INSERM)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université de Bourgogne (UB)-Institut National de la Santé et de la Recherche Médicale (INSERM)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Département Génie biologique [IUT de Dijon/Auxerre - université de Bourgogne], Institut Universitaire de Technologie - IUT Dijon/Auxerre, Université de Bourgogne (UB)-Université de Bourgogne (UB), Physico-Chimie de l'Aliment et du Vin (PCAV), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC), Ingénierie Procédés Aliments (GENIAL), and Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM)
Subjects: Emballage biodégradable, [SPI]Engineering Sciences [physics], Cours en ligne, Formation continue, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: National audience; FITNESS (2017-2020) est un projet financé dans le cadre du programme européen Erasmus+. Le but de ce projet est de mettre en place une plateforme virtuelle proposant librement des contenus interactifs (présentations, guides, quizz, webinaires, outils de calcul) en lien avec l’emballage alimentaire et les problématiques de conditionnement des aliments. L’objectif est d’offrir un contenu permettant de comprendre les principes et les enjeux (modules de base), et d’apprendre des techniques plus avancées permettant de maîtriser les impacts ou la sécurité sanitaires des matériaux utilisés (modules avancés). La plateforme s’adresse aussi bien aux étudiants, enseignants et professionnels de l’industriel agroalimentaire, de l’emballage ou de la chimie. La plateforme ne requiert aucun logiciel particulier et peut-être utilisée pour des cours magistraux, des travaux pratiques ou encore un apprentissage individuel. Les domaines couvrent les matériaux, l’aliment et ses contraintes, la physico-chimie, le conditionnement, les études d’impacts, la réglementation, jusqu’aux techniques avancées de modélisation. Le projet FITNESS rassemble 8 partenaires de 5 pays différents : Allemagne (Université Technique de Munich/Fraunhofer), Croatie (Université de Zagreb), Espagne (CSIC), France (ACTIA, LNE, AgroParisTech/INRA, AgroSup Dijon), Portugal (Université Catholique du Portugal). La plateforme FITNESS développée dans le cadre d’un projet open-source est disponible en ligne avec son contenu constamment enrichi (85 cours à terme) à l’adresse : https://fitness.agroparistech.fr. Les contenus sont actuellement testés et optimisés face à différents publics cibles.
Published: 2019

8. Dynamic heat transfer modeling of a closed refrigerated display cabinet

Author: Onrawee Laguerre, Nattawut Chaomuang, Denis Flick, Génie des procédés frigorifiques (UR GPAN), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, King Mongkut's Institute of Technology Ladkrabang, Thailand, National Research Institute of Science and Technology for Environment and Agriculture, France, and French Embassy in Thailand
Subjects: TEMPERATURE FLUCTUATION, Materials science, 020209 energy, Operating frequency, Energy Engineering and Power Technology, 04 agricultural and veterinary sciences, 02 engineering and technology, Mechanics, 040401 food science, Industrial and Manufacturing Engineering, Ambient air, 0404 agricultural biotechnology, Air temperature, Heat transfer, SIMPLIFIED MODEL, [SDE]Environmental Sciences, 0202 electrical engineering, electronic engineering, information engineering, Heat transfer model, Display cabinet, Spectral method, Gas compressor, SPECTRAL APPROACH, CLOSED REFRIGERATED DISPLAY CABINET
Abstract: International audience; This study proposes a simplified heat transfer model of a closed refrigerated display cabinet using a zonal approach. The dynamic model was developed and solved with a spectral method to predict the temperature fluctuations occurring with "on/off" compressor regulation. The equivalent load thickness in which the temperature fluctuations were of the same order as those at the load surface was estimated as a function of on/off compressor operating frequency. The air temperature fluctuations are dampened whenever the air exchanges heat with solid surfaces (e.g. walls, loads) and with the ambient air (e.g. through the doors). Despite exposure to large air temperature fluctuations (up to 5 °C), the load surface temperature showed only small fluctuations (∆Tl ≤ 0.5 °C). Good agreement was found between the predicted and the measured temperature fluctuations. The model can also be applied in order to predict air and load temperature increases during defrost operation.
Published: 2019
Full Text: View/download PDF

9. Modeling bread baking with focus on overall deformation and local porosity evolution

Author: Denis Flick, Vincent Nicolas, Tiphaine Lucas, David Grenier, Christophe Doursat, Fernanda Maria Vanin, Université Bretagne Loire (UBL), Technologie des équipements agroalimentaires (UR TERE), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, European Community Commission, FP6 [FOOD-2006-36302 EU-FRESH BAKE], Council of Brittany (France), French Agency for Research [ANR-11-ALID-004-02 SATIN], Optimisation des procédés en Agriculture, Agroalimentaire et Environnement (UR OPAALE), UNIV BRETAGNE LOIRE FRA, Partenaires IRSTEA, Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Ingénierie Procédés Aliments (GENIAL), and Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM)
Subjects: Environmental Engineering, Materials science, [SDV]Life Sciences [q-bio], General Chemical Engineering, Deformation (meteorology), 03 medical and health sciences, chemistry.chemical_compound, Viscosity, porous media, 0404 agricultural biotechnology, 0302 clinical medicine, Mass transfer, heat transfer, mass transfer, process, Composite material, Porosity, Water content, Shrinkage, food, 04 agricultural and veterinary sciences, simulation, 040401 food science, chemistry, [SDE]Environmental Sciences, Carbon dioxide, 030221 ophthalmology & optometry, Porous medium, Biotechnology
Abstract: International audience; A two dimensional model of bread baking was developed including , for the first time, the dependence of dough viscosityon both temperature and moisture content, the carbon dioxide dissolved from liquid water together with gas generati onfrom yeast at the beginning of baking and the shrinkage due to dough drying. Particular attention was paid to experi-mental validation of both overall and local variables such as local temperature, overall mass loss, and local moisturecontent, overall CO2released into the oven, and overall deformation and local expansion or shrinkage. Sensitivity stud-ies on generation of carbon dioxide, gravity, and shrinkage are presented to discuss their influences on bread geometry,porosity (reflecting the alveolar structure) and gas pressure.
Published: 2016
Full Text: View/download PDF

10. Combining eco-social and environmental indicators to assess the sustainability performance of a food value chain: A case study

Author: Gwenola Yannou-Le Bris, Gaëlle Petit, Caroline Sablayrolles, AgroParisTech (FRANCE), Institut National Polytechnique de Toulouse - INPT (FRANCE), Institut National de la Recherche Agronomique - INRA (FRANCE), CentraleSupélec (FRANCE), Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), Chimie Agro-Industrielle ( CAI ), Institut National Polytechnique [Toulouse] ( INP ) -Institut National de la Recherche Agronomique ( INRA ) -Ecole nationale supérieure des ingénieurs en arts chimiques et technologiques, Laboratoire Génie Industriel - EA 2606 ( LGI ), CentraleSupélec, AgroParisTech, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Chimie Agro-Industrielle (CAI), Institut National de la Recherche Agronomique (INRA)-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, Laboratoire Génie Industriel - EA 2606 (LGI), Laboratoire de Chimie Agro-Industrielle (LCA), Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Supérieure de Chimie de Toulouse, and Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
Subjects: Value (ethics), 020209 energy, Strategy and Management, Framework, 02 engineering and technology, 010501 environmental sciences, 01 natural sciences, Industrial and Manufacturing Engineering, [ SDE.IE ] Environmental Sciences/Environmental Engineering, 12. Responsible consumption, Life cycle assessment, 11. Sustainability, 0202 electrical engineering, electronic engineering, information engineering, [ SHS.GESTION ] Humanities and Social Sciences/Business administration, Life-cycle assessment, ComputingMilieux_MISCELLANEOUS, 0105 earth and related environmental sciences, General Environmental Science, 2. Zero hunger, Sustainable development, Renewable Energy, Sustainability and the Environment, [SDV.SA.AEP]Life Sciences [q-bio]/Agricultural sciences/Agriculture, economy and politics, Environmental economics, Categorization, Work (electrical), Sustainability, Indicator, 13. Climate action, Transparency (graphic), Pork value chain, [SHS.GESTION]Humanities and Social Sciences/Business administration, Metrics, Business, Metric (unit), Sciences agricoles
Abstract: International audience; Stakeholders are increasingly demanding transparency on food value chain sustainability performance. Today there is no standard framework to meet this demand and support defining indicators to be used to conduct an overall sustainable performance assessment. This paper mobilizes existing frameworks and indicators to build new sustainable performance metrics for actors willing to work together for their value chain sustainability. Popular methods or tools for assessing dimensions of agrifood products or activities are selected and analyzed to determine how they could contribute to this metric. The analysis aims to distinguish the sustainable development pillars addressed (economic, environmental and/or social), the frames concerned (life cycle thinking or not; multi-actor or not), and the focus of performance measured (drivers, pressures, states, impacts, responses). This categorization is then used to develop a proposal for specifications adapted to food value chain sustainability performance assessment. The applicability of the framework is demonstrated through a case study in a pork agrifood value chain.
Published: 2018
Full Text: View/download PDF

11. Do panelists memorize products when performing descriptive analysis on few products?

Author: Pauline Lestringant, Julien Delarue, Hildegarde Heymann, University of California [Davis] (UC Davis), University of California, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Rose-Marie Pangborn Sensory Science Scholarship, Departments of Food Science and Technology and Viticulture & Enology, University of California [Davis] ( UC Davis ), Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: Process (engineering), Computer science, media_common.quotation_subject, [SDV]Life Sciences [q-bio], Sample (statistics), Context (language use), Machine learning, computer.software_genre, 050105 experimental psychology, Memorization, 0404 agricultural biotechnology, Perception, 0501 psychology and cognitive sciences, Set (psychology), media_common, Descriptive statistics, [ SDV ] Life Sciences [q-bio], business.industry, 05 social sciences, 04 agricultural and veterinary sciences, 040401 food science, Sensory Systems, Product (business), Artificial intelligence, business, computer, Food Science
Abstract: Few studies have investigated the impact of the number of samples on the descriptive analysis (DA) process and results. One may hypothesize that when training on and evaluating small product sets, panelists memorize the products instead of actually evaluating the samples based on their perceptions of the attributes. In this study, we tested whether products were recognized during the training and evaluation phases of separate ketchup and lemonade panels. After performing a full DA task, panelists did a recognition test, in which they were asked to estimate the number of products they evaluated and which ones they recognized from a larger sample set. Panelists did not realize how many different samples they tasted, neither during training nor evaluation. Yet, they were able to recognize samples they had previously tasted in DA. Similarities among products led to mistakes. However, samples that were very different from others were not better recognized. Practical applications: This study is a first attempt at evaluating the extent of product recognition in a realistic descriptive analysis context. The goal of sensory profiles is to measure human perception of products, which can be biased by memory effects. Since memorization may depend on the number of products panelists are trained on, we tested a “worst case scenario” with only four products during the training phase. This is relevant to many situations in which small sample sizes occur: a 2 x 2 experimental design, few innovative products present on the market, or limited number of prototypes available.
Published: 2018
Full Text: View/download PDF

12. Consumer evaluation of nonfood products

Author: Marine Masson, Julien Delarue, David Blumenthal, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: Design, 030309 nutrition & dietetics, Textile, [SDV]Life Sciences [q-bio], Context (language use), Consumer research, Transportation, Product experience, 03 medical and health sciences, 0404 agricultural biotechnology, Product (category theory), Marketing, Functionality, 0303 health sciences, [ SDV ] Life Sciences [q-bio], Fragrance, Consumer evaluation, Context, Human factors and ergonomics, 04 agricultural and veterinary sciences, Complexity, Personal care, 040401 food science, Dynamic measurements, Touch, Family and consumer science, Cars, Business
Abstract: Chapter 17; This chapter outlines the issues and features of consumer research on nonfood products from a food sensory scientists’ standpoint. Most methods developed in food sensory and consumer science apply to nonfood products. However, product complexity, diversified and lasting usage, and a strong interaction with context are frequently encountered features that raise additional methodological issues. Although “nonfood products” cannot be treated as a single category, we identified issues linked to the factors of the products to be evaluated, those related to usage, and those related to subjects who will evaluate the products. This review also includes the practical aspects of testing nonfood products. Eventually, we discuss why consumer researchers and professionals in nonfood sectors obviously need to build on disciplines such as ergonomics, design, and product experience in addition to sensory consumer science. In turn, we strongly believe that we can draw methodological lessons from nonfood applications for the evaluation of food.
Published: 2018
Full Text: View/download PDF

13. Flow cytometry: a relevant tool to assess the integrity, polarization, and fluidity of bacterial cytoplasmic membrane

Author: Bouix, Marielle, Ghorbal, Sarrah, Fayet, Axel, Lameloise, Marie-Laure, Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, AgroParisTech, Ingénierie, Procédés, Aliments (GENIAL), Génie et Microbiologie des Procédés Alimentaires ( GMPA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Biological Science and Process Engineering, Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), AgroParisTech-Institut National de la Recherche Agronomique (INRA), and International Society for Advancement of Cytometry (ISAC). Bethesda, Maryland, INT.
Subjects: [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], education, health care economics and organizations
Abstract: Flow cytometry: a relevant tool to assess the integrity, polarization, and fluidity of bacterial cytoplasmic membrane. 33. Congress of the International Society for Advancement of Cytometry (CYTO 2018)
Published: 2018

14. Effect of sterilisation and storage conditions on the migration of bisphenol A from tinplate cans of the Lebanese market

Author: Sara Noureddine El Moussawi, Mathieu Cladière, Reine Karam, Rosette Ouaini, Hanna Chebib, Valérie Camel, Camel, Valérie, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Lebanese University [Beirut] (LU), PHC CEDRE [30953UJ], Ecole Doctorale des Sciences et de Technologie (EDST) - Lebanese University, Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), ER004 Lebanese Food Packaging, Faculty of Sciences II, Lebanese University, AgroParisTech, and Lebanese University [Beirut]
Subjects: sterilisation, Bisphenol A, Health, Toxicology and Mutagenesis, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Food Contamination, Toxicology, 01 natural sciences, chemistry.chemical_compound, aqueous food simulant, 0404 agricultural biotechnology, Phenols, Food and Nutrition, Benzhydryl Compounds, Lebanon, Lacquer, storage conditions, tinplate cans, 010401 analytical chemistry, Metallurgy, Public Health, Environmental and Occupational Health, Food Packaging, Sterilization, 04 agricultural and veterinary sciences, General Chemistry, General Medicine, Pulp and paper industry, 040401 food science, 0104 chemical sciences, chemistry, Food Storage, visual_art, Alimentation et Nutrition, visual_art.visual_art_medium, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract: The use of bisphenol A (BPA) in lacquer coating of food cans has been restricted by different authorities in many countries, such as in Europe. However, such regulation does not exist in many other countries including Lebanon. Due to the lack of data on the quality of Lebanese can production; this study investigates the migration of BPA from two types of tinplate cans manufactured in Lebanon, before and after sterilisation. Cans were analysed under different storage conditions (time and temperature) and filled with an aqueous simulant. The determination of BPA was carried out using UPLC with fluorescence detection, and further confirmed by MS detection. After sterilisation BPA levels drastically increased from an average of 0.15 to 109 µg/kg, giving a BPA migration around 10.5 µg/dm2 for both types of cans. Storage temperature and time had no significant influence on BPA levels in sterilised cans (p-value > 0.05); however, these factors significantly affected BPA levels in non-sterilised cans.
Published: 2017
Full Text: View/download PDF

15. Macromolecular mobility of confined PLA layers

Author: Fernandes Nassar, Samira, Guinault, Alain, Sollogoub, C, Delpouve, Nicolas, Stoclet, Grégory, Domenek, Sandra, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Université Paris-Saclay, Procédés et Ingénierie en Mécanique et Matériaux [Paris] (PIMM), 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)-Centre National de la Recherche Scientifique (CNRS)-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Groupe de physique des matériaux (GPM), Centre National de la Recherche Scientifique (CNRS)-Institut national des sciences appliquées Rouen Normandie (INSA Rouen Normandie), Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU), Université de Rouen Normandie (UNIROUEN), Unité Matériaux et Transformations - UMR 8207 (UMET), 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), Université Lille Nord de France (COMUE), Conservatoire National des Arts et Métiers [CNAM] (CNAM)-École Nationale Supérieure d'Arts et Métiers (ENSAM), HESAM Université (HESAM)-HESAM Université (HESAM)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Supérieure de Chimie de Lille (ENSCL)-Université de Lille-Centre National de la Recherche Scientifique (CNRS), Laboratoire Procédés et Ingénierie en Mécanique et Matériaux (PIMM), Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM), Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Université de Rouen Normandie (UNIROUEN), 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), Ingénierie Procédés Aliments ( GENIAL ), Conservatoire National des Arts et Métiers [CNAM] ( CNAM ) -AgroParisTech-Institut National de la Recherche Agronomique ( INRA ), Université Paris Saclay, UMR 8006 PIMM Procédés et Ingénierie en Mécanique et Matériaux, Conservatoire National des Arts et Métiers ( CNAM ), Groupe de physique des matériaux ( GPM ), Université de Rouen Normandie ( UNIROUEN ), Normandie Université ( NU ) -Normandie Université ( NU ) -Institut national des sciences appliquées Rouen Normandie ( INSA Rouen Normandie ), Normandie Université ( NU ) -Centre National de la Recherche Scientifique ( CNRS ), Normandie Université ( NU ), Unité Matériaux et Transformations - UMR 8207 ( UMET ), Institut National de la Recherche Agronomique ( INRA ) -Ecole Nationale Supérieure de Chimie de Lille ( ENSCL ) -Université de Lille-Centre National de la Recherche Scientifique ( CNRS ), Université Lille Nord de France (COMUE) ( COMUE Lille Nord de France ), 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), Conservatoire National des Arts et Métiers [CNAM] (CNAM), 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)-Centre National de la Recherche Scientifique (CNRS)-Arts et Métiers Sciences et Technologies, HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM), Normandie Université (NU)-Normandie Université (NU)-Institut national des sciences appliquées Rouen Normandie (INSA Rouen Normandie), Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)-Institut de Recherche sur les Matériaux Avancés (IRMA), Université de Caen Normandie (UNICAEN), Normandie Université (NU)-Normandie Université (NU)-École Nationale Supérieure d'Ingénieurs de Caen (ENSICAEN), Normandie Université (NU)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU)-Institut national des sciences appliquées Rouen Normandie (INSA Rouen Normandie), Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)-Université de Caen Normandie (UNICAEN), Normandie Université (NU)-École Nationale Supérieure d'Ingénieurs de Caen (ENSICAEN), and Normandie Université (NU)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Centre National de la Recherche Scientifique (CNRS)
Subjects: [ SDV ] Life Sciences [q-bio], stomatognathic system, [SDV]Life Sciences [q-bio], education, lipids (amino acids, peptides, and proteins), respiratory system, health care economics and organizations
Abstract: Macromolecular mobility of confined PLA layers. Biopol 2017 - 6. International Conference on Biobased and Biodegradable Polymers
Published: 2017

16. A critical review on the effect of complexity on consumers' preferences

Author: Julie Palczak, David Blumenthal, Michel Rogeaux, Julien Delarue, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Sensory and Behavior Science Department, Danone Nutricia Research, Elsevier. USA., Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio]
Abstract: A critical review on the effect of complexity on consumers' preferences. 12. Pangborn Sensory Science Symposium (Pangborn 2017)
Published: 2017

17. Dia-nanofiltration as a convenient detoxification process for the production of fermentescible substrates from lignocellulosic biomass hydrolysate

Author: Fayet , Axel, Teixeira , Andreia R. S., Clément , Tiphaine, Allais , Florent, Bouix , Marielle, Lameloise , Marie-Laure, Centre Européen de Biotechnologies et Bioéconomie (CEBB), Université Paris-Saclay, Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Ingénierie, Procédés, Aliments (GENIAL), Université Paris Saclay, Génie et Microbiologie des Procédés Alimentaires ( GMPA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio]
Abstract: Dia-nanofiltration as a convenient detoxification process for the production of fermentescible substrates from lignocellulosic biomass hydrolysate. 11. International Congress on Membranes and Membrane Processes (ICOM 2017)
Published: 2017

18. Infant fat acceptance: role of milk feeding practices and links with saliva composition

Author: Schwartz , Camille, Madrelle , Jérôme, Brignot , Hélène, Delarue , Julien, Cuvelier , Gérard, Nicklaus , Sophie, Feron , Gilles, Tournier , Carole, 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), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Université Bourgogne Franche-Comté [COMUE] (UBFC), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, ProdInra, Archive Ouverte, 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 ), Université Bourgogne Franche-Comté ( UBFC ), Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, fluids and secretions, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: Infant fat acceptance: role of milk feeding practices and links with saliva composition. Annual meeting of the Society for the Study of Ingestive Behavior (SSIB)
Published: 2017

19. Dia-nanofiltration as a convenient detoxification process for producing fermentable substrates from lignocellulosic biomass hydrolysates

Author: Fayet, Axel, Teixeira, Andreia R. S., Clément, Tiphaine, Allais, Florent, Bouix, Marielle, Lameloise, Marie-Laure, Chaire Agro-Biotechnologies Industrielles, AgroParisTech, Génie et Microbiologie des Procédés Alimentaires ( GMPA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), Agro-Biotechnologies Industrielles (ABI), Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Ingénierie, Procédés, Aliments (GENIAL), and Société Française de Génie des Procédés (SFGP). FRA.
Subjects: [ SDV ] Life Sciences [q-bio], fermentable substrate, [SDV]Life Sciences [q-bio], nanofiltration, detoxification, diafiltration, lignocellulosic biomass hydrolysate
Abstract: Dia-nanofiltration as a convenient detoxification process for producing fermentable substrates from lignocellulosic biomass hydrolysates. 16. Congrès de la Société Française de Génie des Procédés "Le Génie des Procédés au Service de l'Homme" (SFGP 2017)
Published: 2017

20. Extraction of a tricarboxylic acid from a sugar-cane by-product – Study and modeling of the anion-exchange step

Author: Jenny Wu-Tiu-Yen, Marie-Laure Lameloise, Arnaud Petit, Claire Fargues, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, eRcane, Université Paris-Sud - Paris 11 (UP11), Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), Université Paris-Sud, and Société Française de Génie des Procédés (SFGP). FRA.
Subjects: biorefinery, [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], aconitic acid, modeling, Anion-exchange, electrodialysis
Abstract: Extraction of a tricarboxylic acid from a sugar-cane by-product – Study and modeling of the anion-exchange step . 16. Congrès de la Société Française de Génie des Procédés "Le Génie des Procédés au Service de l'Homme" (SFGP 2017)
Published: 2017

21. Individual choices influence on value chain sustainability

Author: Petit , G, Yannou-Le Bris , G, Trystram , G., Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Laboratoire Génie Industriel - EA 2606 (LGI), CentraleSupélec, AgroParisTech, Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), and Laboratoire Génie Industriel - EA 2606 ( LGI )
Subjects: [SDE.IE]Environmental Sciences/Environmental Engineering, [SHS.GESTION]Humanities and Social Sciences/Business administration, [ SHS.GESTION ] Humanities and Social Sciences/Business administration, [ SDE.IE ] Environmental Sciences/Environmental Engineering, ComputingMilieux_MISCELLANEOUS
Abstract: International audience
Published: 2017

22. Impact of compatibility of confiner polymers on the macromolecular mobility of PLA

Author: Fernandes Nassar, Samira, GUINAULT, a, Sollogoub, Cyrille, Delpouve, Nicolas, Domenek, Sandra, Ingénierie Procédés Aliments ( GENIAL ), Conservatoire National des Arts et Métiers [CNAM] ( CNAM ) -AgroParisTech-Institut National de la Recherche Agronomique ( INRA ), Université Paris Saclay, UMR 8006 PIMM Procédés et Ingénierie en Mécanique et Matériaux, Conservatoire National des Arts et Métiers ( CNAM ), Groupe de physique des matériaux ( GPM ), Université de Rouen Normandie ( UNIROUEN ), Normandie Université ( NU ) -Normandie Université ( NU ) -Institut national des sciences appliquées Rouen Normandie ( INSA Rouen Normandie ), Normandie Université ( NU ) -Centre National de la Recherche Scientifique ( CNRS ), Centre National de la Recherche Scientifique ( CNRS ), Normandie Université ( NU ), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Université Paris-Saclay, Laboratoire Procédés et Ingénierie en Mécanique et Matériaux (PIMM), Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM), Groupe de physique des matériaux (GPM), Centre National de la Recherche Scientifique (CNRS)-Institut national des sciences appliquées Rouen Normandie (INSA Rouen Normandie), Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU), Centre National de la Recherche Scientifique (CNRS), Université de Rouen Normandie (UNIROUEN), IFP Energies Nouvelles (IFPEN). FRA., Procédés et Ingénierie en Mécanique et Matériaux [Paris] (PIMM), 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)-Centre National de la Recherche Scientifique (CNRS)-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Université de Rouen Normandie (UNIROUEN), Conservatoire National des Arts et Métiers [CNAM] (CNAM), 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)-Centre National de la Recherche Scientifique (CNRS)-Arts et Métiers Sciences et Technologies, HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM), Normandie Université (NU)-Normandie Université (NU)-Institut national des sciences appliquées Rouen Normandie (INSA Rouen Normandie), Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)-Institut de Recherche sur les Matériaux Avancés (IRMA), Université de Caen Normandie (UNICAEN), Normandie Université (NU)-Normandie Université (NU)-École Nationale Supérieure d'Ingénieurs de Caen (ENSICAEN), Normandie Université (NU)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU)-Institut national des sciences appliquées Rouen Normandie (INSA Rouen Normandie), Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)-Université de Caen Normandie (UNICAEN), Normandie Université (NU)-École Nationale Supérieure d'Ingénieurs de Caen (ENSICAEN), Normandie Université (NU)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Centre National de la Recherche Scientifique (CNRS), Conservatoire National des Arts et Métiers [CNAM] (CNAM)-École Nationale Supérieure d'Arts et Métiers (ENSAM), and HESAM Université (HESAM)-HESAM Université (HESAM)-Centre National de la Recherche Scientifique (CNRS)
Subjects: [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio]
Abstract: Impact of compatibility of confiner polymers on the macromolecular mobility of PLA. JCAT 48 - 48. edition des Journées de Calorimétrie et d'Analyse Thermique
Published: 2017

23. Kinetic modelling of hydroperoxide degradation amplified by Fenton reactions in a model of edible oils

Author: Cuvelier, Marie-Elisabeth, Boussard, Aline, Keller, Séverine, Golitin, Lynda, Roux, Stéphanie, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Conservatoire National des Arts et Métiers [CNAM] (CNAM), Ecologie des forêts de Guyane (UMR ECOFOG), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Université de Guyane (UG)-Centre National de la Recherche Scientifique (CNRS)-Université des Antilles (UA), Ingénierie Procédés Aliments ( GENIAL ), Conservatoire National des Arts et Métiers [CNAM] ( CNAM ) -AgroParisTech-Institut National de la Recherche Agronomique ( INRA ), Laboratoire Industries Agro-Alimentaires, Conservatoire National des Arts et Métiers ( CNAM ), Ecologie des forêts de Guyane ( ECOFOG ), Institut National de la Recherche Agronomique ( INRA ) -Université des Antilles ( UA ) -Centre de Coopération Internationale en Recherche Agronomique pour le Développement ( CIRAD ) -AgroParisTech-Université de Guyane ( UG ) -Centre National de la Recherche Scientifique ( CNRS ), Université des Antilles (UA)-Université de Guyane (UG)-Centre National de la Recherche Scientifique (CNRS)-AgroParisTech-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA), and ProdInra, Archive Ouverte
Subjects: [SDV] Life Sciences [q-bio], inorganic chemicals, modelling, [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], hydroperoxide, hydropéroxyde, modélisation
Abstract: Kinetic modelling of hydroperoxide degradation amplified by Fenton reactions in a model of edible oils. Engineering Future Food
Published: 2017

24. Influence d'humidité de l'air sur le séchage d'une goutte déposée sur une surface solide et sur la destruction microbienne

Author: Fiona Zoz, Onrawee Laguerre, Stéphane Guyot, Denis Flick, Laurent Beney, L. Lecoq, Génie des procédés frigorifiques (UR GPAN), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC), Procédés Microbiologiques et Biotechnologiques (PMB), Procédés Alimentaires et Microbiologiques (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, French National Research Agency (EcoSec Project, ANR-12-ALID-0005-04), Génie des procédés frigorifiques ( UR GPAN ), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture ( IRSTEA ), Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), Procédés Alimentaires et Microbiologiques [Dijon] ( PAM ), and Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté ( UBFC )
Subjects: 0301 basic medicine, Simple equation, 030106 microbiology, Drying rate, Evaporation, Analytical chemistry, Bacterial growth, Droplet, 03 medical and health sciences, chemistry.chemical_compound, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Relative humidity, Polypropylene, Chemistry, Air humidity, [ SDV.IDA ] Life Sciences [q-bio]/Food engineering, Environmental engineering, Listeria monocytogenes, 030104 developmental biology, Volume (thermodynamics), Distilled water, 13. Climate action, [SDE]Environmental Sciences, Food Science
Abstract: International audience; This study was carried out in order to develop experimental methodology using a camera to monitor the evolution of the surface of a liquid droplet deposited on a solid surface composed of polypropylene. The droplet was exposed to various ambient relative humidity conditions (11.3%, 43.2%, 68.9% and 75.5%). Two types of liquid were investigated: distilled water and water containing nutritive substances (salmon “juice”). At 11.3% relative humidity, it takes 40% longer to evaporate a water droplet (initial weight 0.36 g, volume 360 μL, radius 6.5 × 10−3 m) than a salmon “juice” droplet (3.66 h for distilled water, 2.83 h for salmon “juice”). In the case of the distilled water droplet, the wet surface decreases gradually and completely disappears at the end of the process. In the case of the salmon “juice” droplet, the wet surface is constant for about 2 h and then decreases gradually because of drying from the edge towards the center of the droplet. A simple equation making it possible to predict the drying rate as a function of air humidity was developed. Also, measurements of the loss of cultivability of Listeria monocytogenes under different relative humidity conditions were carried out experimentally. The relationship between the relative humidity, droplet drying time and loss of cultivability was analyzed. It was observed that for 11.3%, 43.2% and 68.9% relative humidity conditions, the drying time and the loss of cultivability can be correlated, while at 75.5% relative humidity, the phenomena are more complex. This study shows that the relative humidity of air can potentially be controlled in order to limit bacterial growth, thus enhancing hygiene in food plants.
Published: 2017
Full Text: View/download PDF

25. Water loss and crust formation during bread baking, part I: interpretation aided by mathematical models with highlights on the role of local porosity

Author: C. Doursat, L. Zhang, Denis Flick, Tiphaine Lucas, Fernanda Maria Vanin, Optimisation des procédés en Agriculture, Agroalimentaire et Environnement (UR OPAALE), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Université Bretagne Loire (COMUE) (UBL), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Université Paris Saclay (COmUE), French Ministry of Research (RARE-Canal-salve) [01 P0838-01 P 0839-01 P 0840], Regional Council of Brittany, Ingénierie Procédés Aliments (GENIAL), and Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM)
Subjects: 0106 biological sciences, porosity, water transport, baking, General Chemical Engineering, bread, Mineralogy, crust, crust thickness, 01 natural sciences, 0404 agricultural biotechnology, 010608 biotechnology, Phase (matter), Vaporization, Gaseous diffusion, drying, Physical and Theoretical Chemistry, crust density, Porosity, evaporation-condensation-diffusion, density, dough, Darcy's law, Water transport, Chemistry, Front (oceanography), 04 agricultural and veterinary sciences, Mechanics, Permeation, 040401 food science, [SDE]Environmental Sciences, water loss, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: International audience; This study aimed to achieve greater understanding of the contributions of different mechanisms of water transport to the overall amount of water lost by bread loaves during baking. The analysis was based on simulations from a previously published baking model which takes into account heat and mass transport as well as the expansion of the gaseous phase leading to oven rise. Liquid and gaseous diffusion, convective transport through the gaseous phase (Darcy's law), and the diffusive transport of vapor (evaporation-condensation-diffusion) were considered. When only permeation (Darcy's law) prevailed, the greater the porosity of the top dough surface, the lower and slower the water loss (WL): in fact, the greater the porosity, the thicker the top area. This in turn limited the rate at which heat penetrated the top layers down to the vaporization front and slowed WL. At earlier baking times, when the ebullition temperature was not reached uniformly through the crumb, the evaporation-condensation-diffusion was involved at the same time as permeation. The water flux by evaporation-condensation-diffusion was orientated toward the dough core; it accelerated the crust thickening and slowed WL. It appeared that the higher the porosity in the crumb beneath the crust, the higher the flux by evaporation-condensation-diffusion, and the lower the WL. Local porosity variations in the crust (top surface) and the crumb beneath the crust could be reproduced experimentally by constraining the total expansion of the loaf with a permeable fabric cover. Experimental and simulated trends in WL were consistent, supporting the understanding of WL proposed.
Published: 2017
Full Text: View/download PDF

26. Understanding food well-being through flow contribution

Author: Mugel, Ophélie, Gurviez, Patricia, ProdInra, Archive Ouverte, Institut de Recherche en Gestion (IRG), Université Paris-Est Marne-la-Vallée (UPEM)-Université Paris-Est Créteil Val-de-Marne - Paris 12 (UPEC UP12), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, MUGEL, OPHELIE, Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), 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 national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Cette recherche a bénéficié du soutien de la Chaire SDSC d'AgroParisTech, Université Paris Est - Institut de Recherche en Gestion, Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), and HESAM Université (HESAM)-HESAM Université (HESAM)
Subjects: [SDV] Life Sciences [q-bio], subjective personal introspection, [SDV]Life Sciences [q-bio], flow, [SHS] Humanities and Social Sciences, IRG_AXE1, food well-being, transformative consumer research, [SHS]Humanities and Social Sciences, consumers
Abstract: This research aims to further our understanding of food well-being and to propose a conceptual model based on the immersive experience of flow (Csikszentmihalhyi,1990). A qualitative study based on subjective personal introspection methods (or autoethnography) (Holbrook, 1995) combining a series of 27 interviews and a collection of 14 photographs and stories, shows that food well-being feeling emerges in flow experience.
Published: 2017

27. Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films

Author: Aurélie Lagorce-Tachon, Pascale Winckler, Camille Lauquin, Frédéric Debeaufort, Sandra Domenek, Kevin Crouvisier-Urion, Thomas Karbowiak, Wirongrong Tongdeesoontorn, Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, School of Agro-Industry [Mae Fah Luang University - Thaïlande], Mae Fah Luang University [Thaïlande] (MFU), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Institut Universitaire de Technologie - Dijon/Auxerre (IUT Dijon), Université de Bourgogne (UB), AIC project LigninScave, Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC), Institut Universitaire de Technologie - IUT Dijon/Auxerre, Procédés Alimentaires et Microbiologiques ( PAM ), Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Mae Fah Luang University [Thaïlande] ( MFU ), Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), Département Génie biologique [IUT de Dijon/Auxerre - université de Bourgogne], and Université de Bourgogne ( UB ) -Université de Bourgogne ( UB )
Subjects: Renewable resources, DPPH, Composite number, 02 engineering and technology, Food chemistry, 010402 general chemistry, 01 natural sciences, Homogenization (chemistry), Lignin, Antioxidants, Analytical Chemistry, Chitosan, Pascalization, Contact angle, chemistry.chemical_compound, Sustainable material, [SDV.IDA]Life Sciences [q-bio]/Food engineering, High pressure processing, Chromatography, [ SDV.IDA ] Life Sciences [q-bio]/Food engineering, Food Packaging, Water, General Medicine, 021001 nanoscience & nanotechnology, 0104 chemical sciences, chemistry, Chemical engineering, Active packaging, Antioxidant, 0210 nano-technology, Oxidation-Reduction, Food Science
Abstract: 9th International Conference on Water in Food Conference Date : MAY 22-24, 2016 Conference Location : Leuven, BELGIUM; International audience; This work investigated the impact of two homogenization treatments, High Shear (HS) and High Pressure (HP), on the structure and antioxidant activity of chitosan-lignin bio-composite films. Laser light scattering analysis revealed that smaller lignin particles were obtained after HP processing, around 0.6 μm, compared to HS treatment, between 2.5 and 5 μm. Moreover, these particles were more homogeneously distributed in the chitosan film matrix after HP process, while some aggregates remained after HS treatment, as highlighted by two-photon microscopy. The surface hydrophobicity of the composite films, as measured by water contact angle, increased after the two homogenization treatments. Finally, the antioxidant activity of the composite films was determined using the DPPH· assay. No significant difference in the radical scavenging activity was noticeable, neither after HS nor HP processing. However, a migration of lignin residues from the film to the extraction medium was noticed, particularly for HP process.
Published: 2017
Full Text: View/download PDF

28. Sucrage des yaourts : diversité des comportements et impact sur les apports en sucres

Author: Julien Delarue, Anne-Cécile Mabille, Anne Saint-Eve, Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Ingénierie, Procédés, Aliments (GENIAL), Génie et Microbiologie des Procédés Alimentaires ( GMPA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: 0301 basic medicine, 2. Zero hunger, Consumption behaviors, 030109 nutrition & dietetics, Nutrition and Dietetics, Plain yogurt, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, media_common.quotation_subject, 05 social sciences, Repas, Medicine (miscellaneous), Contextualized study, Art, Comportements de consommation, Yaourt nature, Étude contextualisée, 03 medical and health sciences, 0501 psychology and cognitive sciences, 050102 behavioral science & comparative psychology, Sugar, Humanities, Sucre, Meals, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, media_common
Abstract: In France, 50% of consumers sweeten plain yogurts. A first observational study focused on the identification of the diversity of behaviors related to the sugaring action of their yogurt (frequency of addition of sugar, number of spoons, movements…) in a real context of consumption of a meal taken in groups. Then, a second study aimed at measuring how much sugar consumers (individually) added to plain yogurt under contextualized testing conditions. For that, 199 French consumers of yogurts were given a plain yogurt (125 g) at the end of a full meal and were allowed to sweeten it with their usual sweetener (caster sugar, honey, or jam). The quantities of sweetener added were measured indirectly then expressed in equivalent added sugars. On average, participants added 13.6 g of sugars to their yogurts, which is higher than the 10.2 g of sugars contained in pre-sweetened commercial yogurts (125 g). More sugars were added when subjects used jam as compared to caster sugar or honey. Age, socio-professional category, and Body Mass Index (BMI) had a significant influence on added-sugar quantity. Based on behavior and attitude, participants could be separated into three evenly sized groups: “low sugar users”, who tended to control their food intake especially with sugar, “medium sugar users”, and “heavy sugar users” who sought immediate satisfaction. Our findings show that consumers underestimated by half the quantity of sweetener they added.; En France, environ 50% des yaourts nature sont sucrés au moment de leur consommation. Une première étude observationnelle a permis d'identifier la diversité des comportements de sucrage des yaourts (moment d'ajout du sucre, nombre de cuillerées, gestuelle…) dans un contexte réel de consommation d'un repas pris en groupe. Une seconde étude s'est ensuite intéressée à la quantité exacte de sucres ajoutés individuellement par les consommateurs à un yaourt nature dans des conditions de tests contextualisées. Pour cela, 199 adultes ont reçu, à la fin d'un repas, un yaourt nature (125 g) dans lequel ils pouvaient ajouter l'agent sucrant de leur choix (sucre en poudre, miel ou confiture). Les quantités d'agents sucrants ajoutées ont été mesurées indirectement puis exprimées en équivalent « sucres ajoutés ». En moyenne, les participants ont ajouté 13,6 g de sucres à leur yaourt, ce qui est plus élevé que la quantité moyenne contenue dans les yaourts présucrés du commerce (10,2 g de sucres pour 125 g de yaourt). Une quantité plus importante a été ajoutée lorsque les participants ont utilisé de la confiture en comparaison avec le sucre en poudre ou le miel. Les paramètres âge, catégorie socioprofessionnelle (CSP) et indice de masse corporelle (IMC) ont eu une influence significative sur la quantité de sucres ajoutés. Les participants ont été répartis en trois groupes selon la quantité de sucres qu'ils avaient ajoutée, puis leurs usages et habitudes de consommation ont été analysés : « les petits consommateurs de sucre » ont tendance à contrôler notamment leur consommation d'aliments sucrés, « les consommateurs moyens » et « les grands consommateurs » ont cherché une satisfaction immédiate. Les résultats montrent que d'une manière générale les consommateurs sous-estiment de moitié la quantité de sucres ajoutés à leur yaourt.
Published: 2017
Full Text: View/download PDF

29. Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products

Author: Romain Bouteille, Carole Tournier, Caroline Laval, Hervé This, Pascal Schlich, Bruno Lecanu, Sylvie Cordelle, Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Yoplait France, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), 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), Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), 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 ), Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), and 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)
Subjects: 0303 health sciences, Nutrition and Dietetics, 030309 nutrition & dietetics, Fat content, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, food and beverages, Sensory system, 04 agricultural and veterinary sciences, 040401 food science, Sensory analysis, freshness sensation, 03 medical and health sciences, 0404 agricultural biotechnology, temporal dominance of sensations, Sensation, Food science, yoghurt, free sorting, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, preferences, Flavor, Food Science, Mathematics
Abstract: WOS: 000324008600021 ; http://www.sciencedirect.com/science/article/pii/S0950329313001092; International audience; The term "freshness sensation" is used by consumers for characterizing some plain yoghurts and yoghurt-like products. This study consisted in an investigation of this sensation aiming at determining its underlying sensory attributes. First, two focus groups of consumers were conducted to open up the framework. A set of plain yoghurts and yoghurt-like products, both commercial and experimental, was then subjected to sensory analysis. The samples were sorted by means of a free sorting task, and further scored for the intensity of their freshness sensation and their liking, by 72 untrained consumers. Temporal Dominance of Sensations (TDS) measurements were performed by a trained sensory panel on the same products. The holistic notations of the freshness sensation and TDS results were finally combined using an internal mapping methodology. Freshness sensation and liking were highly correlated. However, a product with a low liking score was evaluated as giving an intense freshness sensation. A strong consensus of untrained subjects was observed on the fermented milk with the lowest freshness sensation intensity. Fermented milks with the highest freshness sensation intensity were the ones with the highest fat content. The main characteristics of the freshness sensation in yoghurts and yoghurt-like products were a sensation of decrease in the mouth temperature, followed by a fluid texture together with a cream flavor. A thick texture followed by the sensations of acidity and astringency clearly appeared to decrease the freshness sensation of the products. The key sensory attributes of the freshness sensation were highlighted by classical sensory approaches (free sorting task, freshness sensation scoring and focus groups). Their temporal order was determined by the TDS methodology. This could be valuable for formulating fresher products.
Published: 2013
Full Text: View/download PDF

30. Biobased Composite Films from Chitosan and Lignin: Antioxidant Activity Related to Structure and Moisture

Author: Régis D. Gougeon, Kevin Crouvisier-Urion, Philippe Cayot, Philippe R. Bodart, Pascale Winckler, Sandra Domenek, Jésus Raya, Frédéric Debeaufort, Thomas Karbowiak, Procédés Alimentaires et Microbiologiques (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Université de Lille, Sciences et Technologies, Institut de Chimie de Strasbourg, Université de Strasbourg (UNISTRA)-Centre National de la Recherche Scientifique (CNRS), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, AIC project LigninScave, Procédés Alimentaires et Microbiologiques ( PAM ), Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Université de Lille 1, IUT’A, Université de Strasbourg ( UNISTRA ) -Centre National de la Recherche Scientifique ( CNRS ), Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), and Université de Strasbourg (UNISTRA)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)
Subjects: Starch, General Chemical Engineering, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Composite number, Surface lignin, 02 engineering and technology, macromolecular substances, 010402 general chemistry, 01 natural sciences, complex mixtures, Chitosan, chemistry.chemical_compound, Sustainable material, Wheat gluten, Biopolymers, X-ray photoelectron spectroscopy, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Acid, Environmental Chemistry, Organic chemistry, Lignin, 3D-structure, Spectroscopy, Polypropylene, Energy, Active packaging Natural resources, Renewable Energy, Sustainability and the Environment, [ SDV.IDA ] Life Sciences [q-bio]/Food engineering, technology, industry, and agriculture, food and beverages, Fish gelatin films, General Chemistry, 021001 nanoscience & nanotechnology, 0104 chemical sciences, Edible films, chemistry, Solid-state nuclear magnetic resonance, Chemical engineering, Covalent bond, 0210 nano-technology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: International audience; Composite films based on chitosan and lignin biopolymers were investigated for their mechanical, barrier, surface, and antioxidant properties and linked to an extensive microscopic analysis of their external and internal structure. In particular, the fluorescence properties of lignins were exploited, using two-photon microscopy, to achieve a 3D representation of its distribution within the chitosan matrix. The lignin incorporation generated small aggregates homogeneously distributed in the film. The aggregates slightly weakened the network as reflected by the mechanical properties. Lignin as an antioxidant provided to the film a radical scavenging activity, essentially governed by a surface activity mechanism. Accordingly, the film surface showed a chemical reorganization induced by the presence of lignin as highlighted by surface hydrophobicity and X-ray photoelectron spectroscopy. On the molecular scale, solid state NMR also revealed the absence of covalent bonds between lignin and chitosan and the establishment, but to a small extent, of low energy dipole dipole interactions. Finally, lignin is a promising compound for a good added-value due to radical scavenging in a chitosan matrix.
Published: 2016
Full Text: View/download PDF

31. Acceptabilité des lipides dans les premières purées de légumes : impact du mode d’alimentation lactée

Author: Madrelle , Jérôme, Tournier , Carole, Feron , Gilles, Delarue , Julien, Cuvelier , Gérard, Nicklaus , Sophie, Schwartz , Camille, 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), Université Bourgogne Franche-Comté [COMUE] (UBFC), Chercheur indépendant, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, ProdInra, Archive Ouverte, 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 ), Université Bourgogne Franche-Comté ( UBFC ), Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: rechercher affiliation manquante; Acceptabilité des lipides dans les premières purées de légumes : impact du mode d’alimentation lactée. Journées francophones de nutrition (JFN 2016)
Published: 2016

32. New frontiers in food quality design: An application of a solid and inert food model to study the chemical reactivity towards furanic compounds generation during processing

Author: Rohit Srivastava, Josselin Bousquières, Mayela Cepeda Vasquez, Catherine Bonazzi, Valérie Camel, Barbara Rega, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Elsevier. USA., Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], digestive, oral, and skin physiology
Abstract: New frontiers in food quality design: An application of a solid and inert food model to study the chemical reactivity towards furanic compounds generation during processing. 1. Food Chemistry Conference "Shaping the Future of Food Quality, Health and Safety"
Published: 2016

33. What are the sensory properties and their representation which allow consumers to choose a product corresponding to their expectations?

Author: Le Poull, Y., Marine Masson, Jean-Marc Sieffermann, David Blumenthal, Institut National de la Recherche Agronomique (INRA), AgroParisTech, Université Paris-Saclay, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Elsevier. USA., Institut National de la Recherche Agronomique ( INRA ), Université Paris Saclay, Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio]
Abstract: What are the sensory properties and their representation which allow consumers to choose a product corresponding to their expectations?. 7. European Conference on Sensory and Consumer Research (EuroSense 2016)
Published: 2016

34. The structure of a food product assortment modulates the effect of providing choice on food intake

Author: Agnès Marsset-Baglieri, Odile Parizel, Julien Delarue, Claire Sulmont-Rossé, Gilles Fromentin, Robert Benamouzig, Hélène Labouré, 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), Physiologie de la Nutrition et du Comportement Alimentaire (PNCA), AgroParisTech-Institut National de la Recherche Agronomique (INRA), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Institut National de la Recherche Agronomique (INRA, France), 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 ), Physiologie de la Nutrition et du Comportement Alimentaire ( PNCA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Ingénierie Procédés Aliments ( GENIAL ), and Conservatoire National des Arts et Métiers [CNAM] ( CNAM ) -AgroParisTech-Institut National de la Recherche Agronomique ( INRA )
Subjects: 0301 basic medicine, Adult, Male, Pleasure, Food intake, Adolescent, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Food choice, Food liking, meal, Choice Behavior, Food Supply, 03 medical and health sciences, Eating, Food Preferences, Young Adult, Milk products, acceptability, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Perceived variety, vegetable intake, Medicine, Intrinsic motivation, childrens liking, Product (category theory), Food science, Palatability, consumption, Sensory dissimilarity, Product assortment, humans, intrinsic motivation, General Psychology, 2. Zero hunger, Meal, 030109 nutrition & dietetics, Nutrition and Dietetics, business.industry, Consumer Behavior, variety, Affect, palatability, Food products, randomized controlled-trial, Female, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: International audience; Several authors showed that providing choice may increase food liking and food intake. However, the impact of choice may be modulated by assortment's characteristics, such as the number of alternatives or their dissimilarity. The present study compared the impact of choice on food liking and intake under the two following conditions: (1) when choosing a product to consume from among similar products versus dissimilar products; and (2) when choosing a product to consume from among pleasant products versus unpleasant products. Two experiments were carried out using the same design: the "apple puree" experiment (n = 80), where the volunteers choose from among similar products (apple purees varying in texture) and the "dessert" experiment (n = 80), where the volunteers choose from among dissimilar products (fruit dessert, dairy dessert, custard, pudding). During the first session, participants rated their liking for 12 products (apples purees or desserts). Then the participants were divided into a "pleasant" group (n = 40) in which volunteers were assigned three pleasant products, and an "unpleasant" group (n = 40) in which volunteers were assigned three unpleasant products. Finally, all of the volunteers participated in a choice session volunteers were presented with their three assigned products and asked to choose one of the products, and a no-choice session volunteers were served with one product that was randomly selected from among their three assigned products. Providing choice led to an increase in food liking in both experiments and an increase in food intake only for the desserts, namely only when the volunteers chose the product to consume from among "not too similar" alternatives. No effect of assortment's pleasantness was observed. (C) 2015 Elsevier Ltd. All rights reserved.
Published: 2016
Full Text: View/download PDF

35. Membrane-based detoxification of lignocellulosic hydrolysates for production of a sugar enriched fermentation medium

Author: Fayet , Axel, Teixeira , Andreia, Clément , Tiphaine, Bouix , Marielle, Lameloise , Marie-Laure, AgroParisTech, Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Ingénierie, Procédés, Aliments (GENIAL), Ghent University [Belgium] (UGENT). BEL., Génie et Microbiologie des Procédés Alimentaires ( GMPA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], education
Abstract: Membrane-based detoxification of lignocellulosic hydrolysates for production of a sugar enriched fermentation medium. 12. International Conference on Renewable Resources and Biorefineries (RRB-12)
Published: 2016

36. Optimization of a liquid chromatography ion mobility-mass spectrometry method for untargeted metabolomics using experimental design and multivariate data analysis

Author: Carlos Afonso, Isabelle Schmitz-Afonso, Douglas N. Rutledge, Bruno J. Gonzalez, Abdellah Tebani, Soumeya Bekri, Université de Rouen Normandie (UNIROUEN), Normandie Université (NU), CHU Rouen, Chimie Organique et Bioorganique : Réactivité et Analyse (COBRA), Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie Organique Fine (IRCOF), Normandie Université (NU)-Normandie Université (NU)-Institut national des sciences appliquées Rouen Normandie (INSA Rouen Normandie), Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Génomique et Médecine Personnalisée du Cancer et des Maladies Neuropsychiatriques (GPMCND), Normandie Université (NU)-Normandie Université (NU)-Institut National de la Santé et de la Recherche Médicale (INSERM), Team 4 'NeoVasc' - INSERM U1245, Normandie Université (NU)-Normandie Université (NU)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Rouen Normandie (UNIROUEN), Laboratoire de biochimie générale [Rouen], Normandie Université (NU)-Normandie Université (NU)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU)-Centre hospitalier universitaire de Rouen, Institut Normand de Chimie Moléculaire Médicinale et Macromoléculaire (INC3M), Institut de Chimie du CNRS (INC)-École Nationale Supérieure d'Ingénieurs de Caen (ENSICAEN), Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Université Le Havre Normandie (ULH), Normandie Université (NU)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU)-Centre National de la Recherche Scientifique (CNRS)-Université de Caen Normandie (UNICAEN), Normandie Université (NU)-Institut de Chimie du CNRS (INC)-École Nationale Supérieure d'Ingénieurs de Caen (ENSICAEN), Normandie Université (NU)-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie Organique Fine (IRCOF), Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)-Centre National de la Recherche Scientifique (CNRS), Département de biochimie médicale, Centre médical universitaire, Ingénierie, Procédés, Aliments (GENIAL), and Institut National de la Recherche Agronomique (INRA)-AgroParisTech
Subjects: 0301 basic medicine, Multivariate analysis, experimental design, Ion-mobility spectrometry, [SDV]Life Sciences [q-bio], Mass spectrometry, 01 natural sciences, Biochemistry, Analytical Chemistry, Chemometrics, 03 medical and health sciences, Metabolomics, ion mobility, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, Partial least squares regression, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Environmental Chemistry, Humans, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Spectroscopy, mass spectrometry, Chromatography, Chemistry, 010401 analytical chemistry, Fractional factorial design, metabolomics, 0104 chemical sciences, 3. Good health, 030104 developmental biology, Pattern recognition (psychology), Multivariate Analysis, Chromatography, Liquid
Abstract: International audience; High-resolution mass spectrometry coupled with pattern recognition techniques is an established tool to perform comprehensive metabolite profiling of biological datasets. This paves the way for new, powerful and innovative diagnostic approaches in the post-genomic era and molecular medicine. However, interpreting untargeted metabolomic data requires robust, reproducible and reliable analytical methods to translate results into biologically relevant and actionable knowledge. The analyses of biological samples were developed based on ultra-high performance liquid chromatography (UHPLC) coupled to ion mobility-mass spectrometry (IM-MS). A strategy for optimizing the analytical conditions for untargeted UHPLC-IM-MS methods is proposed using an experimental design approach. Optimization experiments were conducted through a screening process designed to identify the factors that have significant effects on the selected responses (total number of peaks and number of reliable peaks). For this purpose, full and fractional factorial designs were used while partial least squares regression was used for experimental design modeling and optimization of parameter values. The total number of peaks yielded the best predictive model and is used for optimization of parameters setting. (C) 2016 Elsevier B.V. All rights reserved.
Published: 2016
Full Text: View/download PDF

37. Production de substrats de fermentation bactérienne à partir de biomasse lignocellulosique prétraitée

Author: Fayet, Axel, Teixeira, Andreia, Clement, Tiphaine, Bouix, Marielle, Lameloise, Marie-Laure, AgroParisTech, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Université Paris-Saclay, Génie et Microbiologie des Procédés Alimentaires (GMPA), Centre National de la Recherche Scientifique (CNRS). FRA., Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), Université Paris Saclay, Génie et Microbiologie des Procédés Alimentaires ( GMPA ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech
Subjects: bactérie, [ SDV ] Life Sciences [q-bio], substrat alimentaire, [SDV]Life Sciences [q-bio], fermentation bactérienne, prétraitement, pretreatment, bacterium, biomasse lignocellulosique
Abstract: Production de substrats de fermentation bactérienne à partir de biomasse lignocellulosique prétraitée. Journées Jeunes Chercheurs SFR Condorcet
Published: 2016

38. Modelling of the growth of a single bubble in semi-hard cheese, with experimental verification and sensitivity analysis

Author: Denis Flick, David Houeix, Tiphaine Lucas, Yannick Laridon, Christophe Doursat, David Grenier, Technologie des équipements agroalimentaires (UR TERE), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Université européenne de Bretagne - European University of Brittany (UEB), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Optimisation des procédés en Agriculture, Agroalimentaire et Environnement (UR OPAALE), Ingénierie Procédés Aliments (GENIAL), and Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM)
Subjects: Physics, Momentum (technical analysis), Applied Mathematics, Bubble, [SDV]Life Sciences [q-bio], Mechanical engineering, 020207 software engineering, MODÈLE MAXWELL GÉNÉRALISÉE, 04 agricultural and veterinary sciences, 02 engineering and technology, Experimental validation, Mechanics, 040401 food science, Pressure sensor, Finite element method, Viscoelasticity, 0404 agricultural biotechnology, Modeling and Simulation, [SDE]Environmental Sciences, 0202 electrical engineering, electronic engineering, information engineering, Boundary value problem, Sensitivity (control systems)
Abstract: International audience; The aim of this study was to investigate the momentum transport occurring during bub- ble growth in a viscoelastic material. The mechanical behaviour was modelled with a 5- element Maxwell model, implemented with the finite elements method, and a sensitivity analysis of the model parameters was undertaken. Air was injected into the bubble and growth was monitored with pressure sensors and by the analysis of MRI image. The ex- periment was repeated three times. Each time mechanical parameters were characterised on the same material as that used for the experimental validation of the model. Simula- tions were conducted in geometric and boundary conditions as close as possible to those of the experiment, and yielded good agreement with the experimental results.
Published: 2016
Full Text: View/download PDF

39. Is food safety compatible with food waste prevention and sustainability of the food chain?

Author: Steven Duret, Onrawee Laguerre, Denis Flick, Hong-Minh Hoang, Laurent Guillier, Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), Génie des procédés frigorifiques (UR GPAN), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, and Food Safety Laboratory
Subjects: Engineering, [SDV]Life Sciences [q-bio], Context (language use), consumer behaviour, 12. Responsible consumption, Food chain, 0404 agricultural biotechnology, 11. Sustainability, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Cold chain, 2. Zero hunger, exposure assessement, business.industry, digestive, oral, and skin physiology, Environmental engineering, 04 agricultural and veterinary sciences, General Medicine, Environmental economics, Food safety, 040401 food science, [SDE.ES]Environmental Sciences/Environmental and Society, language.human_language, Food packaging, Food waste, cold chain, Sustainability, [SDE]Environmental Sciences, Food policy, language, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: International audience; In a context where the sustainability of food chains and food waste prevention are subjects of interest for public authorities and professionals, it is important to assess if these new objectives of food policy are compatible with food safety. The objective of this work was to develop a global model for a ready-to-eat meat product that provides three different outputs, i.e. energy consumption, percentage of spoiled products and exposure levels of Listeria monocytogenes. First a cold chain model was developed. The cold chain model was then coupled with (i) predictive microbiology models and (ii) energy consumption models for cold equipments. Various scenarios were tested for assessing the consequences of potential changes in cold chain equipment on safety, food waste and energy cost. This global approach could help policy makers in decision making.
Published: 2016
Full Text: View/download PDF

40. Chemo-enzymatic preparation and characterization of renewable oligomers with bisguaiacol moieties: promising sustainable antiradical/antioxidant additives

Author: Armando F. Reano, Paul-Henri Ducrot, Florian Pion, Sandra Domenek, Florent Allais, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-Institut National Agronomique Paris-Grignon (INA P-G), Génie industriel alimentaire (GENIAL), Institut National de la Recherche Agronomique (INRA)-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Institut National Agronomique Paris-Grignon (INA P-G)-Ecole Nationale Supérieure des Industries Agricoles et alimentaires, Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Agro-Biotechnologies Industrielles (ABI), and Ingénierie, Procédés, Aliments (GENIAL)
Subjects: Antioxidant, Bisphenol, DPPH, medicine.medical_treatment, 02 engineering and technology, Degree of polymerization, 010402 general chemistry, 01 natural sciences, [SHS]Humanities and Social Sciences, chemistry.chemical_compound, medicine, Environmental Chemistry, Organic chemistry, Thermal stability, Trametes versicolor, chemistry.chemical_classification, biology, Chemistry, Polymer, [CHIM.CATA]Chemical Sciences/Catalysis, 021001 nanoscience & nanotechnology, biology.organism_classification, Pollution, 0104 chemical sciences, [CHIM.POLY]Chemical Sciences/Polymers, Polymerization, 0210 nano-technology
Abstract: International audience; The synthesis, structural characterization and properties of new bio-based oligomers with bisguaiacol-type moieties esterified by diverse aliphatic linkers are described. These oligomers, produced by oxidative oligomerization of renewable dihydroferulic acid-based bisphenols with commercially available Trametes versicolor laccase, are proposed as promising sustainable antiradical/antioxidant additives for polymers. This environmentally friendly biocatalyzed process is performed under very mild conditions in open vessels and aqueous solution at room temperature. Modifications of the reaction conditions (use of an organic co-solvent up to 80% v/v and increase of the reaction temperature up to 60 °C) revealed that the polymerization degree of the oligomers may be controlled by adjusting the nature and the ratio of the co-solvent, the reaction time and the reaction temperature. Thermal analyses (TGA and DSC) demonstrated that these phenolic oligomers exhibit high thermal stability and that their Td 5% and Tg can be easily tailored by playing with both the structure of the bisphenol and the degree of polymerization. Similarly, these phenolic oligomers exhibit tunable potent antiradical/antioxidant activity as shown by DPPH analyses. These aliphatic–aromatic oligomers with bisguaiacol-type moieties are thus promising as easily accessible, eco-friendly antiradical/antioxidant additives for the stabilization of polymers in packaging and other applications.
Published: 2016
Full Text: View/download PDF

41. How to build a standardized country-specific environmental food database for nutritional epidemiology studies

Author: Catherine Gomy, Gabriel Masset, Nicole Darmon, Julien Mottet, Gwenola Bertoluci, ProdInra, Archive Ouverte, Systèmes Alimentaires Durables - Offrir et Consommer une Alimentation Durable - - OCAD2011 - ANR-11-ALID-0002 - ALID - VALID, Laboratoire Génie Industriel - EA 2606 (LGI), CentraleSupélec, Université Paris-Saclay, AgroParisTech, Nutrition, obésité et risque thrombotique (NORT), Institut National de la Recherche Agronomique (INRA)-Aix Marseille Université (AMU)-Institut National de la Santé et de la Recherche Médicale (INSERM), Bio by Deloitte, Deloitte, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, This work was supported by the French National Research Agency under the OCAD project (grant 558 number ANR-11-ALID-0002). GM was supported by a grant from the Daniel and Nina Carasso Foundation, under the AVASUN project, ANR-11-ALID-0002,OCAD,Offrir et Consommer une Alimentation Durable(2011), Laboratoire Génie Industriel - EA 2606 ( LGI ), Nutrition, obésité et risque thrombotique ( NORT ), Institut National de la Recherche Agronomique ( INRA ) -Aix Marseille Université ( AMU ) -Institut National de la Santé et de la Recherche Médicale ( INSERM ), Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), ANR-11-ALID-0002,OCAD,Offrir et Consommer une Alimentation Durable ( 2011 ), Aix Marseille Université (AMU)-Institut National de la Recherche Agronomique (INRA)-Institut National de la Santé et de la Recherche Médicale (INSERM), and Bertoluci, Gwenola
Subjects: Environmental Impacts, 0301 basic medicine, Life Cycles, Databases, Factual, Physiology, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, lcsh:Medicine, computer.software_genre, Spearman's rank correlation coefficient, Nutrition Policy, Environmental data, Database and Informatics Methods, 0302 clinical medicine, Feeding behavior, Animal Products, human feeding, Medicine and Health Sciences, Environmental impact assessment, gaz à effet de serre, 030212 general & internal medicine, lcsh:Science, 2. Zero hunger, Multidisciplinary, Database, Contrast (statistics), [ SDV.SPEE ] Life Sciences [q-bio]/Santé publique et épidémiologie, Agriculture, Food Analysis, Santé publique et épidémiologie, régime alimentaire, Geography, Alimentation et Nutrition, impact environnemental, Beef, france, nutrition humaine, Research Article, alimentation humaine, Meat, Environment, Research and Analysis Methods, environmental impact, 03 medical and health sciences, greenhouse gases, Food and Nutrition, Humans, Product (category theory), human nutrition, Nutrition, 030109 nutrition & dietetics, Nutritional epidemiology, Ecology and Environmental Sciences, lcsh:R, Food Consumption, Biology and Life Sciences, Feeding Behavior, Diet, Epidemiologic Studies, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Food, [SDV.SPEE] Life Sciences [q-bio]/Santé publique et épidémiologie, lcsh:Q, [SDV.SPEE]Life Sciences [q-bio]/Santé publique et épidémiologie, Physiological Processes, Energy Intake, computer, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Developmental Biology
Abstract: There is a lack of standardized country-specific environmental data to combine with nutritional and dietary data for assessing the environmental impact of individual diets in epidemiology surveys, which are consequently reliant on environmental food datasets based on values retrieved from a heterogeneous literature. The aim of this study was to compare and assess the relative strengths and limits of a database of food greenhouse gas emissions (GHGE) values estimated with a hybrid method combining input/output and LCA approaches, with a dataset of GHGE values retrieved from the literature. France is the geographical perimeter considered in this study, but the methodology could be applied to other countries. The GHGE of 402 foodstuffs, representative of French diet, were estimated using the hybrid method. In parallel, the GHGE of individual foods were collected from existing literature. Median per-food-category GHGE values from the hybrid method and the reviewed literature were found to correlate strongly (Spearman correlation was 0.83), showing similar rankings of food categories. Median values were significantly different for only 5 (out of 29) food categories, including the ruminant meats category for which the hybrid method gave lower estimates than those from existing literature. Analysis also revealed that literature values came from heterogeneous studies that were not always sourced and that were conducted under different LCA modeling hypotheses. In contrast, the hybrid method helps build reliably-sourced, representative national standards for product-based datasets. We anticipate this hybrid method to be a starting point for better environmental impact assessments of diets.
Published: 2016
Full Text: View/download PDF

42. When satiety evaluation is inspired by sensory analysis: A new approach

Author: Sophie Vinoy, Liliane Talbot, Gilles Fromentin, Agathe Arlotti, Marie-Christine Marcuz, A. Lesdema, Julien Delarue, Agnès Marsset-Baglieri, Physiologie de la Nutrition et du Comportement Alimentaire (PNCA), AgroParisTech-Institut National de la Recherche Agronomique (INRA), Mondelez International, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Agence Nationale de la Recherche (ANR) within BISENS, AgroParisTech, Institut National de la Recherche Agronomique (INRA) - France, Mondelez International Biscuit RDQ, Polytech Paris-UMPC, Physiologie de la Nutrition et du Comportement Alimentaire ( PNCA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: 0301 basic medicine, Vocabulary, Visual analogue scale, media_common.quotation_subject, [SDV]Life Sciences [q-bio], Applied psychology, 030209 endocrinology & metabolism, Sensory analysis, Session (web analytics), 03 medical and health sciences, 0302 clinical medicine, Sensory panelists, Training, Repeatability, Visual analog scale, media_common, 2. Zero hunger, 030109 nutrition & dietetics, Nutrition and Dietetics, [ SDV ] Life Sciences [q-bio], Descriptive statistics, Appetite, Test (assessment), Satiety, Feeling, Psychology, Social psychology, Food Science
Abstract: The current approach for evaluating feelings of satiety using visual analog scales (VAS) is well developed. Although widely validated, there are certain limitations inherent to VAS, such as the difficulty of understanding and using them or the limited introspection naive consumers have for evaluating appetite sensations. The hypothesis of the new approach presented here is that selecting sensory panelists used to evaluating feelings about foods, then giving them specific training followed by application to foods in the assessment of appetite feelings provides more discriminative results. Indeed, one goal of our work is to test whether such training increases panel performance and, in particular, the homogeneity of the panel, leading to greater power and consequently allowing smaller panels which would prove useful when a large number of products must be tested. Eighteen sensory panelists were trained to evaluate appetite feelings using VAS. Similarly to the methodology used with sensory panelists before conducting descriptive analysis (Lawless & Heymann, 2010), this training was dedicated to: (1) understanding the vocabulary to define appetite and (2) manipulating the scales (3) using the scales by evaluating appetite sensations on a large variety of carbohydrate-rich products. During the third part of the training (4 sessions) and during 6 subsequent 170-min sessions, fasting panelists had to consume 1047 kJ of a single food product each session and to fill out VAS every 30 min. Seven different products were evaluated. Among them a reference product was tested 4 times. This methodology was applied to a second panel in order to evaluate the reproducibility of the method. In addition, both a group of naive consumers and the trained sensory panelists evaluated 4 biscuit prototypes so that their results could be compared. 4 VAS questions were used to calculate an average appetite score. No difference in appetite score was obtained between the repetitions of the method with the reference products, which showed very similar appetite scores throughout time. Rankings based on satiety feelings were obtained for both a large variety of carbohydrate-rich foods and biscuit products. In addition, this methodology was reproducible when applied to another group of panelists. This approach also showed stronger discrimination of perceived satiety power by the panelists than by naive consumers. Panelists were successfully trained as satiety experts capable of building a reproducible and discriminatory method which can be used regularly. Such training may help focus the evaluation of appetite feelings on physiological cues. This quick training provides a relevant way of screening foods with potential interest for further investigation on clinical trials of food.
Published: 2016
Full Text: View/download PDF

43. Évaluation de la toxicité de l’arsenic par spectroscopie Raman et analyse en composantes indépendantes (ICA) : vers un nouveau biocapteur

Author: Christophe B.Y. CORDELLA, Marine Bittel, Ali Assaf, Sulivan Jouanneau, Marie José Durand, Gérard Thouand, Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Université de Nantes (UN), Traitement Eau Air Métrologie (GEPEA-TEAM), 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), Mines Nantes (Mines Nantes)-Université de Nantes - Faculté des Sciences et des Techniques, Université de Nantes (UN)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), 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), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, 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), Centre National de la Recherche Scientifique (CNRS), ProdInra, Archive Ouverte, Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), and Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon)
Subjects: [SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], ComputingMilieux_MISCELLANEOUS
Abstract: Evaluation de la toxicité de l’arsenic par spectroscopie Raman et analyse en composantes indépendantes (ICA) : vers un nouveau biocapteur
Published: 2016

44. Molecular Gastronomy and Note by Note Cooking

Author: This, Hervé, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), and ProdInra, Migration
Subjects: [SDV] Life Sciences [q-bio], [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, ComputingMilieux_MISCELLANEOUS
Abstract: International audience
Published: 2015

45. Physical behavior of highly deformable products during convective drying assessed by a new experimental device

Author: Floran Pierre, Julia Parlatore Lancha, Giana Almeida, Joel Casalinho, Patrick Perré, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Université Paris Saclay (COmUE), Capes Foundation (Brazil), Erasmus mundus exchange program (European funds), Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), Laboratoire de Génie des Procédés et Matériaux - EA 4038 ( LGPM ), CentraleSupélec, and Laboratoire de Génie des Procédés et Matériaux - EA 4038 (LGPM)
Subjects: Mass flux, Digital image correlation, Materials science, General Chemical Engineering, [SDV]Life Sciences [q-bio], 02 engineering and technology, Deformation (meteorology), image acquisition, [SPI]Engineering Sciences [physics], 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [ SPI ] Engineering Sciences [physics], Relative humidity, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Physical and Theoretical Chemistry, Simulation, Shrinkage, Isotropy, Apple, image correlation, Experimental data, Electromagnetic suspension, [ SPI.GPROC ] Engineering Sciences [physics]/Chemical and Process Engineering, 04 agricultural and veterinary sciences, Mechanics, highly deformable matters, magnetic suspension balance, 021001 nanoscience & nanotechnology, 040401 food science, parenchyma cells, potato, 0210 nano-technology
Abstract: International audience; This article presents an experimental device specially designed for the continuous measurement of mass and dimensions of samples submitted to convective drying. This experimental device consists of a magnetic suspension balance and an image acquisition system. The sample deformation is determined by image correlation using a custom software. The entire system is able to achieve accurate mass and dimension measurements over a wide range of temperature and relative humidity. To present the potential of this equipment, experimental data of highly deformable food products (potato and apple) submitted to several drying conditions are presented. The obtained results confirm that it is required to consider the actual sample surface to determine the mass flux. This allowed a first drying stage to be observed for potato. Clear differences in physical behavior of these two vegetable products were also observed, for example, an isotropic shrinkage behavior for potato and an anisotropic behavior for apple. These results were explained by the anatomical structure of the products.
Published: 2015
Full Text: View/download PDF

46. Raman microspectroscopy and chemometrics: a combined approach to perform a rapid untargeted screening of bacteria present in food samples

Author: Ali Assaf, Emilie Grangé, Christophe B.Y. CORDELLA, Rutledge D. N., Michèle Lees, Gerald Thouand, Traitement Eau Air Métrologie (GEPEA-TEAM), 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), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Eurofins Analytics France, Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), 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)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), and ASSAF, Antony Ali
Subjects: [CHIM.ANAL] Chemical Sciences/Analytical chemistry, [SDV.BIO]Life Sciences [q-bio]/Biotechnology, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, ComputingMilieux_MISCELLANEOUS
Abstract: International audience
Published: 2015

47. Simplified heat and mass transfer modeling in a food processing plant

Author: E. Derens, Onrawee Laguerre, Denis Flick, Hong-Minh Hoang, L. Lecoq, Génie des procédés frigorifiques (UR GPAN), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, French National Research Agency (EcoSec Project) [ANR-12-ALID-0005-04], and Irstea Publications, Migration
Subjects: 0301 basic medicine, [SDE] Environmental Sciences, séchage, transfert de masse, [SDV]Life Sciences [q-bio], 030106 microbiology, production alimentaire, Bacterial growth, modèle, 03 medical and health sciences, 0404 agricultural biotechnology, Mass transfer, heat transfer, mass transfer, Relative humidity, food production, Water content, Drying, water content, geography, numerical models, geography.geographical_feature_category, Food production plant, Waste management, Chemistry, business.industry, Environmental engineering, food and beverages, 04 agricultural and veterinary sciences, Inlet, 040401 food science, 6. Clean water, échange thermique, Heat transfer, [SDE]Environmental Sciences, Food processing, humidité, Water residues, Food quality, business, Food Science, Model
Abstract: International audience; Inside a food production plant, bacteria can grow particularly in zones of high humidity leading to deterioration of food quality and safety. Cleaning and disinfection are currently practiced to reduce this hazard. However it is not always efficient; stagnant water is susceptible to be a source of microbial growth. To prevent this problem, drying must be performed but water may still not entirely evaporate at some locations. In order to optimize the drying process, a simplified heat and mass transfer model was developed in this study. Validation was performed by comparing the predicted water weight evolutions with the ones measured in a food processing plant. From model predictions, it was found that by reducing the air inlet relative humidity from 85% to 50%, the time needed to evaporate 90% of the initial water weight could be reduced by a factor of about 1.5. This shows the interest to dry the inlet air.
Published: 2015
Full Text: View/download PDF

48. Influencing the microstructure of aerated sorbets during continuous production in scraped surface heat exchangers

Author: Hernandez Parra, Oscar, Alvarez, Graciela, Flick, Denis, Ndoye, Fatou-Toutie, Benkhelifa, H., Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Génie des procédés frigorifiques (UR GPAN), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), and AgroParisTech. FRA.
Subjects: [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS
Abstract: National audience
Published: 2015

49. Décomposition de la variance d’origine métabolique selon le cultivar, la dose du maïs génétiquement modifié par incorporation dans l’aliment et le genre du modèle-animal utilisé pour évaluer les aliments GM

Author: Paris, Alain, Gauthier, Marine, Butin, L, Alves, Sandra, Adel-Patient, Karine, Wal, Jean-Michel, Rathahao, Estelle, Méthodologies d'Analyse de Risque Alimentaire (MET@RISK), Institut National de la Recherche Agronomique (INRA), 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), Laboratoire d'Etudes et de Recherches en Immunoanalyses (LERI), Service de Pharmacologie et Immunoanalyse (SPI), Médicaments et Technologies pour la Santé (MTS), Université Paris-Saclay-Direction de Recherche Fondamentale (CEA) (DRF (CEA)), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Paris-Saclay-Direction de Recherche Fondamentale (CEA) (DRF (CEA)), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Médicaments et Technologies pour la Santé (MTS), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Chimie Structurale Organique et Biologique (CSOB), Institut Parisien de Chimie Moléculaire (IPCM), Université Pierre et Marie Curie - Paris 6 (UPMC)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Unité d'Immuno-Allergie Alimentaire (UIAA - UR 496), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, 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), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Université Paris-Saclay-Direction de Recherche Fondamentale (CEA) (DRF (CEA)), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Médicaments et Technologies pour la Santé (MTS), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA), Centre National de la Recherche Scientifique (CNRS)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Centre National de la Recherche Scientifique (CNRS)-Université Pierre et Marie Curie - Paris 6 (UPMC), 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, Méthodologies d'Analyse de Risque Alimentaire ( MET@RISK ), Institut National de la Recherche Agronomique ( INRA ), Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Laboratoire d'Etudes et de Recherches en Immunoanalyses ( LERI ), Service de Pharmacologie et Immunoanalyse ( SPI ), Département Médicaments et Technologies pour la Santé ( DMTS ), Direction de Recherche Fondamentale (CEA) ( DRF (CEA) ), Commissariat à l'énergie atomique et aux énergies alternatives ( CEA ) -Université Paris-Saclay-Commissariat à l'énergie atomique et aux énergies alternatives ( CEA ) -Université Paris-Saclay-Direction de Recherche Fondamentale (CEA) ( DRF (CEA) ), Commissariat à l'énergie atomique et aux énergies alternatives ( CEA ) -Université Paris-Saclay-Commissariat à l'énergie atomique et aux énergies alternatives ( CEA ) -Université Paris-Saclay-Département Médicaments et Technologies pour la Santé ( DMTS ), Commissariat à l'énergie atomique et aux énergies alternatives ( CEA ) -Université Paris-Saclay-Commissariat à l'énergie atomique et aux énergies alternatives ( CEA ) -Université Paris-Saclay, Chimie Structurale Organique et Biologique ( CSOB ), Institut Parisien de Chimie Moléculaire ( IPCM ), Université Pierre et Marie Curie - Paris 6 ( UPMC ) -Centre National de la Recherche Scientifique ( CNRS ) -Université Pierre et Marie Curie - Paris 6 ( UPMC ) -Centre National de la Recherche Scientifique ( CNRS ), Unité d'Immuno-Allergie Alimentaire ( UIAA - UR 496 ), Ingénierie Procédés Aliments ( GENIAL ), and Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM )
Subjects: [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio]
Abstract: (Session Applications de la métabolomique en nutrition-santé) en cours de publication.(Session Applications de la métabolomique en nutrition-santé)en cours de publication.; Décomposition de la variance d’origine métabolique selon le cultivar, la dose du maïs génétiquement modifié par incorporation dans l’aliment et le genre du modèle-animal utilisé pour évaluer les aliments GM. 9. Journées Scientifiques du Réseau Français de Métabolomique et Fluxomique
Published: 2015

50. Mise en évidence d’état d’exposition aux pesticides par une analyse rapide d’empreintes métabolomiques sur un instrument FTMS et un traitement chimiométrique

Author: Habchi , Baninia, Alves , Sandra, Paris , Alain, Lecluse , Yannick, Gauduchon , Pascal, Lebailly , Pierre, Rutledge , Douglas, Rathahao , Estelle, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Chimie Structurale Organique et Biologique (CSOB), Institut Parisien de Chimie Moléculaire (IPCM), Université Pierre et Marie Curie - Paris 6 (UPMC)-Centre National de la Recherche Scientifique (CNRS)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Centre National de la Recherche Scientifique (CNRS), Molécules de Communication et Adaptation des Micro-Organismes (MCAM), Muséum national d'Histoire naturelle (MNHN)-Centre National de la Recherche Scientifique (CNRS), Université de Caen Normandie (UNICAEN), Normandie Université (NU), Centre National de la Recherche Scientifique (CNRS)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Centre National de la Recherche Scientifique (CNRS)-Université Pierre et Marie Curie - Paris 6 (UPMC), Université Pierre et Marie Curie - Paris 6 (UPMC)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Muséum national d'Histoire naturelle (MNHN)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS), Réseau Francophone de Métabolomique et Fluxomique (RFMF). FRA., Centre National de la Recherche Scientifique (CNRS)-Muséum national d'Histoire naturelle (MNHN)-Institut National de la Santé et de la Recherche Médicale (INSERM), Ingénierie Procédés Aliments ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), Chimie Structurale Organique et Biologique ( CSOB ), Institut Parisien de Chimie Moléculaire ( IPCM ), Université Pierre et Marie Curie - Paris 6 ( UPMC ) -Centre National de la Recherche Scientifique ( CNRS ) -Université Pierre et Marie Curie - Paris 6 ( UPMC ) -Centre National de la Recherche Scientifique ( CNRS ), Molécules de Communication et Adaptation des Micro-Organismes ( MCAM ), Muséum National d'Histoire Naturelle ( MNHN ) -Centre National de la Recherche Scientifique ( CNRS ), Université de Caen Normandie ( UNICAEN ), and Normandie Université ( NU )
Subjects: [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio]
Abstract: en cours de publication...en cours de publication...; Mise en évidence d’état d’exposition aux pesticides par une analyse rapide d’empreintes métabolomiques sur un instrument FTMS et un traitement chimiométrique. 9èmes Journées Scientifiques du Réseau Français de Métabolomique et Fluxomique
Published: 2015

Catalog

Books, media, physical & digital resources

See catalog results

Searchworks

Select search scope, currently: Articles Catalog books, media & more in Jio Institute collections Articles journal articles & other e-resources

Search

Search Constraints

Refine your results

Search Limiters

Topic

Publication Year Range

Language

Publication Type

Journal

Database

Publisher

1,621 results on '"Ingénierie Procédés Aliments (GENIAL)"'

Search Results

Catalog

Select search scope, currently: Articles

Catalog

books, media & more in Jio Institute collections

Articles

journal articles & other e-resources