A5102855382- Meat and Animal Product Quality
- Agriculture and Rural Development Research
- Food Chemistry and Fat Analysis
- Food Drying and Modeling
- Probiotics and Fermented Foods
- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Protein Hydrolysis and Bioactive Peptides
- Fermentation and Sensory Analysis
- Freezing and Crystallization Processes
- Spectroscopy and Chemometric Analyses
- Animal Nutrition and Physiology
- Process Optimization and Integration
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Polysaccharides Composition and Applications
- Food Safety and Hygiene
- Salmonella and Campylobacter epidemiology
- Microencapsulation and Drying Processes
- Botanical Research and Applications
- Advanced Chemical Sensor Technologies
- Advanced Multi-Objective Optimization Algorithms
- Coffee research and impacts
- African Botany and Ecology Studies
- Bee Products Chemical Analysis
UMR QualiSud
2012-2024
Université d'Avignon et des Pays de Vaucluse
2018-2024
Université de Montpellier
2018-2024
Institut Agro Montpellier
2012-2024
Centre de Coopération Internationale en Recherche Agronomique pour le Développement
2005-2024
Institut de Recherche pour le Développement
2021-2024
Animal, Santé, Territoires, Risques et Ecosystèmes
2008-2024
L'Institut Agro
2021-2022
Agropolis International
1993-2013
Université de Bordeaux
2012
Abstract Chicken fat was processed by dry fractionation to obtain a solid fraction at ambient temperature. Crystallisation and separation were performed using industrial‐type procedures. Crystal formation changes monitored, while determining the composition, physical characteristics thermal behaviour of initial resulting fractions. Dry fractionation, under described conditions, produced stearin that resembled other animal fats such as lard tallow with better features than stock. The results...
1. The aim was to establish how poultry skin could be efficiently decontaminated without changing its organoleptic properties. 2. Chicken skins were surface inoculated with Listeria innocua and treated different acid solutions (2 10% lactic for 1 30 min). Surviving bacteria enumerated immediately after treatment 7 d storage at 4°C. 3. Reductions of up 2.6 log reached treatment. effect persisted storage, when the reduction exceeded 4.59 strongest 4. Residual levels not significantly higher...