A5063441775- Fermentation and Sensory Analysis
- Microbial Metabolic Engineering and Bioproduction
- Viral Infectious Diseases and Gene Expression in Insects
- Analytical Chemistry and Chromatography
- Biochemical and biochemical processes
- Phase Equilibria and Thermodynamics
- Thermodynamic properties of mixtures
- Microbial Inactivation Methods
- Process Optimization and Integration
- Probiotics and Fermented Foods
- Crystallization and Solubility Studies
- Advanced Chemical Sensor Technologies
- Chemical Thermodynamics and Molecular Structure
Université Paris-Saclay
2018-2021
AgroParisTech
2018-2021
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2021
CentraleSupélec
2021
Laboratoire Ingénierie, Procédés, Aliments
2018
A review of the vapor–liquid equilibrium data aroma compounds highly diluted in hydroalcoholic mixtures at 101.3 kPa is presented. The study includes 44 present distilled beverages from seven chemical families: acetals, alcohols, carbonyl compounds, carboxylic acids, esters, furans, and terpenes. are modeled using ideal gas hypothesis (with a correction term for dimerization case acids) NRTL model. set binary interaction parameters generated, quality representation evaluated. classification...
This paper focuses on the behaviour of volatile compounds during batch distillation wine or low wine, in traditional Charentais copper stills, heated with a direct open flame at laboratory (600 L) and industrial (2500 scale. Sixty-nine plus ethanol were analysed 600 L alembic still. Forty-four quantified classified according to their concentration profile distillate over time compared previous studies. Based online recording volume flow, density temperature Coriolis flowmeter, was simulated...
A thermodynamic study of the vapor–liquid equilibrium for ternary system ethyl lactate–ethanol–water was performed at 101.3 kPa and infinite dilution regarding lactate, boiling temperatures ranging from (352.3 to 370.0) K. The experimental measurements were carried out with a recirculation still compositions lactate determined by gas chromatography. volatility decreases when ethanol content in liquid phase is increased. investigated correctly correlated NRTL UNIQUAC models, an average...
The aim of this study is to investigate the effect a broad spectrum culture conditions on acidification activity and viability Carnobacterium maltaromaticum CNCM I-3298, main technological properties that determine shelf-life biological time-temperature integrator (TTI) labels.Cells were cultivated at different temperatures (20-37°C) pH (6-9·5) according modified central composite design harvested increasing times up 10 h stationary phase. Acidification freeze-thawed concentrates assessed in...
Carnobacterium maltaromaticum is a species of lactic acid bacteria found in dairy, meat, and fish, with technological properties useful food biopreservation flavor development. In more recent years, it has also proven to be key element biological time–temperature integrators for tracking temperature variations experienced by perishable foods along the cold-chain. A dynamic model growth C. CNCM I-3298 production four metabolites (formic acid, acetic ethanol) from trehalose batch culture was...