A5088518863- Agriculture Sustainability and Environmental Impact
- Food Waste Reduction and Sustainability
- Environmental Impact and Sustainability
- Agriculture and Rural Development Research
- Food Industry and Aquatic Biology
- Meat and Animal Product Quality
- Bioeconomy and Sustainability Development
- Organic Food and Agriculture
- Sensory Analysis and Statistical Methods
- Probiotics and Fermented Foods
- Freezing and Crystallization Processes
- Fermentation and Sensory Analysis
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolic Engineering and Bioproduction
- French Urban and Social Studies
- Edible Oils Quality and Analysis
- Advanced Chemical Sensor Technologies
- Sustainable Industrial Ecology
- Wine Industry and Tourism
- Consumer Packaging Perceptions and Trends
- Culinary Culture and Tourism
- Antioxidant Activity and Oxidative Stress
- Microbial Inactivation Methods
- Free Radicals and Antioxidants
- Analytical Chemistry and Sensors
AgroParisTech
2014-2023
Université Paris-Saclay
2016-2023
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2020-2023
ParisTech
2023
Food Process Engineering and Microbiology
2011-2019
Biologie et Gestion des Risques en Agriculture
2015
Institut National de la Recherche Agronomique
2013
Ingénierie des Agropolymères et Technologies Emergentes
2008-2011
Centre de Coopération Internationale en Recherche Agronomique pour le Développement
2009-2011
Institut Agro Montpellier
2011
Life cycle assessment (LCA) was used to address the environmental benefit of using Equilibrium Modified Atmosphere Packaging (EMAP) at ambient temperature as an alternative use conventional macro perforated packaging (MPP) and refrigeration in strawberries' farm fork system. In this purpose, impact storage conditions household put or cold condition were compared with that EMAP temperature. LCA applied from production till consumer level taking into account food losses each step well...
Consumers are being encouraged to increase the proportion of plant protein in their diets enhance sustainability food systems. One approach is develop plant-protein-rich foods that acceptable consumers. This study examined French people's reactions cheese alternatives—new fermented products mixed animal and sources. We conducted experimental sessions with 240 participants assess responses three containing different percentages yellow pea cow's milk. First, we asked blind-taste solicited...
Consumers are increasingly interested in knowing the environmental impacts of foods. In addition, producers receiving recommendations to reduce their impacts. This faces two major challenges: (1) certain systems not widely studied and (2) all production stages included system boundaries (e.g. only agricultural stage or supply chain). Life Cycle Assessment was applied a specific small-scale low-input organic apple value chain. The cultivation, processing distribution. All transport waste...
Oxygen solubility and diffusivity in food are two key parameters to understand quantify the impact of oxygen on oxidation. A limiting step acquisition these data is availability feasibility methodologies content especially solid foods, even though some recent significant progress has been made this field with development easy-to-handle techniques. This review aims at presenting discussing existing methods within food. Data solubilities diffusivities presented values discussed light extensive...
Abstract The aim of this study was to gain further insight into β‐carotene thermal degradation in oils. Multiresponse modeling applied experimental high‐performance liquid chromatography–diode array detection (HPLC–DAD) data ( trans ‐, 13‐ cis and 9‐ ‐β‐carotene concentrations) during the heat treatments (120–180 °C) two β‐carotene‐enriched oils, i.e., palm olein copra. test different reaction schemes showed that isomerization reactions were dominant reversible. resulting isomers...
To source food ingredients produced by best practice, reducing loss in the processing line and implementation of new technologies are some examples changes management drink sector that may offer advantages from a sustainability perspective. There several tools methods for evaluating technology but often specific methodological knowledge is essential many companies not be able to carry out such study due time constraints lack data. The aim this paper provide tool with format qualitative...
In the food industry, there is currently a great deal of interest in development plant-based alternatives to dairy products. However, little known about ways which differences formulation and/or processing affect potential environmental benefits such this study, we investigated performance four new fermented products created using different mixtures plant- (pea) and animal- (cow milk) derived protein sources prepared cheese-technology process (Camembert production). Life cycle assessments...
Abstract We are witnessing an acceleration of the global drive to converge consumption and production patterns towards a more circular sustainable approach food system. To address challenge reconnecting agriculture, environment, health, collections large datasets must be exploited. However, building high-capacity data-sharing networks means unlocking information silos that caused by multiplicity local data dictionaries. solve harmonization problem, we proposed ontology on food, feed,...
Many industrial food processes are multi-steps, multi-products systems, and sharing the environmental impacts produced by each step to product is critical when implementing life cycle assessment (LCA) method. The objective of study was therefore investigate subdivision different allocation rules as means accounting for branched process itineraries such fractionation milk into cream, casein, whey proteins lactose a case study. Depending on mass, dry matter, protein or economic allocation,...
In recent years, the food industry has expended considerable effort to design novel products that replace animal proteins with legumes; however, actual environmental benefits of such are often not quantified. Here, we performed Life Cycle Assessments (LCA) evaluate performance four new fermented based on different mixtures (cow milk) and plant (pea) protein sources (100% Pea, 75% Pea-25% Milk, 50% Pea-50% 25% Pea-75% Milk). The system perimeter encompassed all stages from agricultural...
Organisms that can withstand anhydrobiosis possess the unique ability to temporarily and reversibly suspend their metabolism for periods when they live in a dehydrated state. However, mechanisms underlying cell's tolerate dehydration are far from being fully understood. The objective of this study was highlight, first time, cellular damage Yarrowia lipolytica as result induced by drying/rehydration freezing/thawing. Cellular response evaluated through cell cultivability determined plate...
For the first time, synchrotron infrared spectroscopy was performed on yeast during dehydration processes in real time with simultaneously controlled relative humidity and temperature.