Résultats pour Auteur : "Kondjoyan, Alain"

Réduire les pertes et le gaspillage alimentaires dans les chaînes d'approvisionnement en viandes et en fruits : que peut apporter le génie des procédés alimentaires ? Kondjoyan Alain, Guillard Valérie, Mirade Pierre-Sylvain, Goli Thierry, Collignan Antoine, Arnaud Elodie, Costa Sandrine, Gontard Nathalie, Zakhia-Rozis Nadine. 2024. In : Durabilité des systèmes pour la sécurité alimentaire. Combiner les approches locales et globales. Thomas Alban (ed.), Alpha Arlène (ed.), Barczak Aleksandra (ed.), Zakhia-Rozis Nadine (ed.). Versailles : Ed. Quae, 125-138. (Synthèses : Quae) ISBN 978-2-7592-3852-1

Reducing food loss and waste in meat and fruit supply chains: how food engineering can help. Kondjoyan Alain, Guillard Valérie, Mirade Pierre-Sylvain, Goli Thierry, Collignan Antoine, Arnaud Elodie, Costa Sandrine, Gontard Nathalie, Zakhia-Rozis Nadine. 2022. In : Sustainable food systems for food security. Need for combination of local and global approaches. Thomas Alban (ed.), Alpha Arlène (ed.), Barczak Aleksandra (ed.), Zakhia-Rozis Nadine (ed.). Versailles : Ed. Quae, 115-128. (Synthèses : Quae) ISBN 978-2-7592-3575-9

Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin. Chaine Aline, Arnaud Elodie, Kondjoyan Alain, Collignan Antoine, Sarter Samira. 2013. International Journal of Food Microbiology, 162 (3) : 276-282.

Reducing campylobacter jejuni on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17. Chaine Aline, Arnaud Elodie, Kondjoyan Alain, Collignan Antoine, Sarter Samira. 2012. In : 2012 EFFoST Annual Meeting, Montpellier, France, from the 20-23 November 2012. s.l. : s.n., Résumé, 1 p. EFFoST Annual Meeting (2012), Montpellier, France, 20 Novembre 2012/23 Novembre 2012.

Combined effect of steam and lactic acid treatments for inactivating Campylobacter jejuni inoculated on chicken skin. Chaine Aline, Arnaud Elodie, Sarter Samira, Kondjoyan Alain, Collignan Antoine. 2011. World's Poultry Science Journal, 67, suppl., Résumé : 51-52. EggMeat 2011, Leipzig, Allemagne, 4 Septembre 2011/8 Septembre 2011.

Effect of steam, lactic acid and combined treatments for inactivating Campylobacter jejuni inoculated on chicken skin. Chaine Aline, Arnaud Elodie, Sarter Samira, Kondjoyan Alain, Collignan Antoine. 2011. In : EggMeat 2011: XIV European Symposium on the Quality of Eggs and Egg Products and XX European Symposium on the Quality of Poultry Meat, Leipzig, Germany, September 4-8, 2011. s.l. : s.n., 8 p. EggMeat 2011, Leipzig, Allemagne, 4 Septembre 2011/8 Septembre 2011.

Combined effect of steam and lactic treatment for inactivating Salmonella enterica Serovar Enteritidis on chicken skin. Arnaud Elodie, Sarter Samira, Kondjoyan Alain, Collignan Antoine. 2010. In : 15th World Congress of Food Science and Technology IUFoST, 22-26 August 2010, Cape Tow, South Africa. s.l. : s.n., Résumé, 75. World Congress of Food Science and Technology IUFoST. 15, Le Cap, Afrique du Sud, 22 Août 2010/26 Août 2010.

Decontamination of chicken skin surfaces inoculated with Listeria innocua, Salmonella enteritidis and Campylobacter jejuni by contact with a concentrated lactic acid solution. Lecompte Jean-Yves, Collignan Antoine, Sarter Samira, Cardinale Eric, Kondjoyan Alain. 2009. British Poultry Science, 50 (3) : 307-317.

Effects of steam and lactic acid treatments on inactivation of Listeria innocua surface-inoculated on chicken skins. Lecompte Jean-Yves, Kondjoyan Alain, Sarter Samira, Portanguen Stéphane, Collignan Antoine. 2008. International Journal of Food Microbiology, 127 (1-2) : 155-161.

Improving microbial safety of poultry products by combined steam and lactic acid decontamination treatments. Lecompte Jean-Yves, Collignan Antoine, Sarter Samira, Portaguen Stéphane, Kondjoyan Alain. 2008. In : ICEF 10 : Tenth International Congress on Engineering and Food, Viña del Mar, Chile, April 20 - 24, 2008. s.l. : s.n., 1 p. International Congress on Engineering and Food. 10, Viña del Mar, Chili, 20 Avril 2008/24 Avril 2008.

Intérêt d'utiliser les traitements par de la vapeur d'eau seule ou combine avec de l'acide lactique pour décontaminer la surface des viandes : le cas des carcasses de volailles. Kondjoyan Alain, Portanguen Stéphane, Lecompte Jean-Yves, Sarter Samira, Collignan Antoine. 2007. Viandes et Produits Carnés, 26 (4) : 110-114.

Impact of lactic acid solutions on chicken skin surfaces decontamination. Lecompte Jean-Yves, Collignan Antoine, Sarter Samira, Kondjoyan Alain. 2006. In : Food is life, 13th World Congress of Food Science and Technology, 17-21 September 2006, Nantes. s.l. : s.n., 2 p. World Congress of Food Science and Technology. 13, Nantes, France, 17 Septembre 2006/21 Septembre 2006.