Résultats pour : "Traitement des aliments"

Development of a pilot scale energy efficient flash dryer for cassava flour. Adegbite Suraju Adeyemi, Asiru Wahabi B., Sartas Murat, Tran Thierry, Taborda Andrade Luis Alejandro, Chapuis Arnaud, Ojide Makuachukwu Gabriel, Abass Adebayo. 2023. Resources, Environment and Sustainability, 13:100117, 8 p.

Extensive experimental validation of a model for pneumatic drying of cassava starch. Chapuis Arnaud, Lancement Charlène, Giraldo Francisco, Precoppe Marcelo, Moreno Martin A., Dufour Dominique, Tran Thierry. 2023. Drying Technology, 41 (1) : 122-136.

Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L. Yin Molika, Weil Mathieu, Avallone Sylvie, Maraval Isabelle, Forestier-Chiron Nelly, Servent Adrien, In Sokneang, Bohuon Philippe. 2023. Journal of Food Measurement and Characterization, 17 : 998-1008.

Improving the nutritional quality of pulses via germination. Avezum Luiza, Rondet Eric, Mestres Christian, Achir Nawel, Malode Yann, Gibert Olivier, Lefevre Charlotte, Hemery Youna Morgane, Verdeil Jean-Luc, Rajjou Loïc. 2023. Food Reviews International, 39 (9) : 6011-6044.

Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates. Abbou Amina, Kadri Nabil, Giovanetti Giovanetti, Morel Gilles, Aoun Manar, Servent Adrien, Madani Khodir, Dornier Manuel, Achir Nawel. 2023. Journal of Food Composition and Analysis, 124:105635, 9 p.

Review flash vacuum expansion: Effect on physicochemical, biochemical and sensory parameters in fruit processing. Ayala-Zavala Jesús, Castillo-Romero Teresita de Jesús, Salgado-Cervantes Marco, Marin-Castro Ubaldo Richard, Vargas-Ortiz Manuel, Pallet Dominique, Servent Adrien. 2023. Food Reviews International, 35 p.

Sensory quality of coffee beverrage produced thereof linked to the inhibition of molds growth and ochratoxin a removal from coffee cherries using lactobacillus plantarum strains. Beugre Guézéré Corinne, Kadjo Adobi Christian, Yao Konan Mathurin, Koné Koumba Maî, Piro-Metayer Isabelle, Poss Charlie, Durand Noël, Fontana Angélique, Guehi Tagro Simplice. 2023. Current Journal of Applied Science and Technology, 42 (13) : 10-20.

Some variation factors of freezing point in camel milk. Konuspayeva Gaukhar, Al-Gedan Mubarak M., Alzuraiq Fuad, Faye Bernard. 2023. Animals, 13 (10):1657, 14 p.

Enhancement of the in vitro bioavailable carotenoid content of a citrus juice combining crossflow microfiltration and high-pressure treatments. Di Corcia Sophie, Dornier Manuel, Palmade Laetitia, Dhuique-Mayer Claudie. 2022. Food Research International, 156:111134, 11 p.

Polyphenol lipophilisation: A suitable tool for the valorisation of natural by-products. Grajeda-Iglesias Claudia, Figueroa-Espinoza Maria-Cruz, Barouh Nathalie, Muñoz-Castellanos Laila-Nayzzel, Salas Erika. 2022. International Journal of Food Science and Technology, 57 (11), n.spéc. Interaction of polyphenols with food components: safety, quality and nutritional aspects : 6935-6947.

Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions. Abbou Amina, Kadri Nabil, Servent Adrien, Ricci Julien, Madani Khodir, Dornier Manuel, Collignan Antoine, Achir Nawel. 2022. Journal of Food Process Engineering, 45 (2):e13943, 13 p.

Enhancement of fine flavour cocoa attributes under a controlled postharvest process. Santander Margareth, Vaillant Fabrice, Sinuco Diana, Rodríguez Jader, Escobar Sebastián. 2021. Food Research International, 143:110236, 13 p.

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari). Escobar Andrés, Rondet Eric, Dahdouh Layal, Ricci Julien, Akissoé Noël H., Dufour Dominique, Tran Thierry, Cuq Bernard, Delalonde Michèle. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1311-1321.

Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds. Koné Koumba Maî, Assi-Clair Brice Judicaël, Kouassi Ange Didier Dominique, Koffi Yao Alfred, Ban-Koffi Louis, Durand Noël, Lebrun Marc, Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice. 2021. International Journal of Food Science and Technology, 56 (5), n.spéc. Microbiota, probiotics and prebiotics : 2516-2529.

Quality attributes of fufu in South-East Nigeria: Guide for cassava breeders. Chijioke Ugo, Madu Tessy, Okoye Benjamin, Ogunka Amaka Promise, Ejechi Mercy, Ofoeze Miriam, Ogbete Chukwudi, Njoku Damian, Ewuziem Justin, Kalu Confidence, Onyemauwa Nnaemeka, Ukeje Blessing, Achonwa Oluchi, Forsythe Lora, Fliedel Geneviève, Egesi Chiedozie. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1247-1257.

Recent advances in camel milk processing. Konuspayeva Gaukhar, Faye Bernard. 2021. Animals, 11 (4):1045, 22 p.

Role of dispersing and dispersed phases in the viscoelastic properties and the flow behavior of fruit juices during concentration operation: Case of orange juice. Ricci Julien, Delalonde Michèle, Wisniewski Christelle, Dahdouh Layal. 2021. Food and Bioproducts Processing, 126 : 121-129.

Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies. Kergomard Jeanne, Paboeuf Gilles, Barouh Nathalie, Villeneuve Pierre, Schafer Olivier, Wooster Tim J., Bourlieu Claire, Vié Véronique. 2021. Food Chemistry, 360:129880, 11 p.

The transformation and outcome of traditional cassava starch processing in Guangxi, China. Dou Guangyu, Wang Xueting, Zhao Bochao, Yuan Xinan, Pan Cenxuan, Tran Thierry, Zellweger Hannes, Zhu Kesong, Guo Yajing, Wu Hao, Yin Jie, Bai Yanying. 2021. Environmental Technology, 42 (21) : 3278-3287.

The variety, roasting, processing, and type of cultivation determine the low OTA levels of commercialized coffee in Chiapas State, Mexico. Aguilar-Alvarez Maria Eugenia, Saucedo-Castaneda Gerardo, Durand Noël, Perraud-Gaime Isabelle, González-Robles Rosa Obdulia, Rodríguez-Serrano Gabriela Mariana. 2021. Food Control, 126:108088, 7 p.

Concentration and purification by crossflow microfiltration with diafiltration of carotenoids from a by-product of cashew apple juice processing. Servent Adrien, Abreu Fernando, Dhuique-Mayer Claudie, Belleville Marie-Pierre, Dornier Manuel. 2020. Innovative Food Science and Emerging Technologies, 66:102519, 9 p.

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution. Jimenez Nadiarid, Bassama Joseph, Soto Marvin, Dornier Manuel, Pérez Ana Mercedes, Vaillant Fabrice, Bohuon Philippe. 2020. International Journal of Food Science and Technology, 55 (6), n.spéc. Advances in Recovery Bioactive Compounds from Potato Wastes: Processing Technologies and Applications : 2551-2561.

Economic potentials of artisanal food processing microenterprises in West Africa: Case of "atta" production in Cotonou (Benin). Kpossilande Claudia, Honfoga Gbènoukpo Barthélémy, Ferré Thierry. 2020. Agricultural and Food Economics, 8:24, 18 p.

Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene and lipid oxidation of dry pork sausages during processing and storage. Mukumbo Felicitas, Descalzo Adriana Maria, Collignan Antoine, Hoffman Louwrens Christian, Servent Adrien, Muchenje Voster, Arnaud Elodie. 2020. Journal of Food Processing and Preservation, 44 (1):e14300, 12 p.

Effect of processing on microbial safety of wild pepper (Piper borbonense) from Reunion Island. Weil Mathieu, Remize Fabienne, Durand Noel, Alter Pascaline, Hoarau Mathilde, Meile Jean-Christophe. 2020. Food Control, 111:107061, 9 p.

Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing. Good Kitzberger Cíntia Sorane, Pot David, Marraccini Pierre, Protasio Pereira Luiz Filipe, Dos Santos Scholz Maria Brigida. 2020. AIMS Agriculture and Food, 5 (4) : 700-714.

Le lait de chamelle, de la tradition à la modernité. Konuspayeva Gaukhar, Faye Bernard. 2020. Ethnozootechnie (107) : 5-12.

Popularization of traditional processing of cowpea into Couscous (Beroua) in the West (Dogondoutchi) and Mid-South (Maradi and Zinder) of Niger. Amadou Issoufou, Samma Oumarou S., Gounga Mahamadou E., Hassane Mounkaila A., Saidou Abdoul-Aziz. 2020. Asian Food Science Journal, 19 (1):AFSJ.62724 : 10-16.

Retention of Zn, Fe and phytic acid in parboiled biofortified and non-biofortified rice. Taleon Víctor, Gallego Gerardo, Orozco Juan Camilo, Grenier Cécile. 2020. Food Chemistry: X, 8:100105, 10 p.

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation. Santander Muñoz Margareth, Rodríguez Cortina Jader, Vaillant Fabrice, Escobar Parra Sebastian. 2020. Critical Reviews in Food Science and Nutrition, 60 (10) : 1593-1613.

Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong. Jones Maxine, Arnaud Elodie, Gouws Pieter, Hoffman Louwrens Christian. 2019. Meat Science, 156 : 214-221.

Exposure to air pollutants and heat stress among resource-poor women entrepreneurs in small-scale cassava processing. Parmar Aditya, Tomlins Keith I., Sanni Lateef, Omohimi Celestina, Thomas Funmi, Tran Thierry. 2019. Environmental Monitoring and Assessment, 191 (11):693, 15 p.

Influence of salt and millet treatments during meat fish fermentation in Senegal. Diop Michel Bakar, Fall Moussou, Konte Mamadou Abdoulaye, Montet Didier, Maiga Amadou Seidou, Guiro Amadou Tidiane. 2019. Journal of Food Research, 8 (2) : 1-14.

What shapes the governance of the dairy value chain in Vietnam? Insights from Ba-Vì milkshed (Hanoi). Nguyen Mai Huong, Duteurtre Guillaume, Moustier Paule. 2017. World Food Policy, 4 (1) : 57-81. International Conference on World Food Policy: Future Faces of Food and Farming, Bangkok, Thaïlande, 17 Décembre 2015/18 Décembre 2015.

Compuestos precursores del aroma en el Cacao (Theobroma Cacao L.) de Chabasquén estado Portugues. Alvarado Mary Lisbeth, Portillo Elvis, Boulanger Renaud, Bastide Philippe, Macia Isabel. 2014. Revista de la Facultad de Agronomía - LUZ, 31, suppl. 1 : 812-823.

Transformer le lait local en Afrique de l'Ouest. Procédés et clés du développement des minilaiteries. Broutin Cécile, Goudiaby Marie-Christine. 2021. Versailles : Ed. Quae, 276 p. (Guide pratique : Quae) ISBN 978-2-7592-3396-0

La transformation des grains. Cruz Jean-François, Hounhouigan Joseph Djidjoho, Havard Michel, Ferré Thierry. 2019. Versailles : Ed. Quae-PAG, 201 p. (Agricultures tropicales en poche) ISBN 978-2-7592-2783-9

Le cacaoyer. Braudeau Jean. 1973. Le Caire : Editions et Publications des Pères Jésuites, 80 p. (Etudes scientifiques)

Membrane technologies for fruit juice processing. Dornier Manuel, Belleville Marie-Pierre, Vaillant Fabrice. 2018. In : Fruit preservation: novel and conventional technologies. Rosenthal Amauri (ed.), Deliza Rosires (ed.), Welti-Chanes Jorge (ed.), Barbosa-Canovas Gustavo V. (ed.). Cham : Springer, 211-248. (Food Engineering Series) ISBN 978-1-4939-3309-9

Management of post-harvest fruit quality for ecologically intensified banana cropping systems. Luyckx Audrey, Lechaudel Mathieu, Hubert Olivier, Gros Olivier, Bugaud Christophe, Benoit Sophie, Leclerc Nathanaelle, Salmon Frédéric, Brat Pierre. 2018. In : Proceedings of the X International Symposium on Banana: ISHS-ProMusa Symposium on Agroecological Approaches to Promote Innovative Banana Production Systems. Van den Bergh Inge (ed.), Risède Jean-Michel (ed.), Johnson Vincent (ed.). ISHS. Louvain : ISHS, 79-85. (Acta Horticulturae, 1196) ISBN 978-94-6261-192-4 International Symposium on Banana: ISHS-ProMusa Symposium on Agroecological Approaches to Promote Innovative Banana Production Systems. 10, Montpellier, France, 10 Octobre 2016/14 Octobre 2016.

Étude de nouveaux marqueurs de qualité de la mangue fraîche et d'un procédé innovant de texturation (IVDV) pour l'optimisation de la qualité des purées et des mangues séchées. Labaky Paola. 2021. Montpellier : Université de Montpellier, 217 p. Thèse de doctorat : Biochimie et physico-chimie alimentaire : Université de Montpellier

Evaluation et réingénierie des procédés de fabrication traditionnelles du kitoza. Ratsimba Angela Irène. 2017. Antananarivo : Université d'Antananarivo, 216 p. Thèse de doctorat : Biodiversité et santé. Biochimie : Université d'Antananarivo

Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage. Jones Maxine. 2017. Stellenbosch : Stellenbosch University, 128 p. Thesis Ph. D. : Food science : Stellenbosch University

La transformation alimentaire traditionnelle du maïs au Bénin : détermination des caractéristiques physico-chimiques des variétés en usage ; relations avec l'obtention et la qualité des principaux produits dérivés. Nago Mathurin Coffi. 1997. Paris : Université de Paris VII, 298 p. Thèse Etat : Sciences : Université de Paris VII