A5068448372- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Proteins in Food Systems
- Advanced Chemical Sensor Technologies
- Membrane Separation and Gas Transport
- Fermentation and Sensory Analysis
- Olfactory and Sensory Function Studies
- Food composition and properties
- Consumer Attitudes and Food Labeling
- Extraction and Separation Processes
- Agriculture Sustainability and Environmental Impact
- Membrane Separation Technologies
- Analytical Chemistry and Chromatography
- Agriculture and Rural Development Research
- Food Waste Reduction and Sustainability
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Nutritional Studies and Diet
- Digestive system and related health
- Probiotics and Fermented Foods
- Process Optimization and Integration
- Dysphagia Assessment and Management
- Muscle metabolism and nutrition
- Diet and metabolism studies
Université d'Avignon et des Pays de Vaucluse
2020-2024
Sécurité et Qualité des Produits d'Origine Végétale
2019-2024
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2006-2024
AgroParisTech
2011-2022
Université Paris-Saclay
2015-2022
Food Process Engineering and Microbiology
2011-2020
Biologie et Gestion des Risques en Agriculture
2011-2017
Centre des Sciences du Goût et de l'Alimentation
2015
Institut National de la Recherche Agronomique
1999-2013
Procédés Alimentaires et Microbiologiques
1996-2010
Developing a mechanistic understanding of the impact food structure and composition on human health has increasingly involved simulating digestion in upper gastrointestinal tract. These simulations have used wide range different conditions that often very little physiological relevance, this impedes meaningful comparison results. The standardized protocol presented here is based an international consensus developed by COST INFOGEST network. method designed to be with standard laboratory...
In the NOVA classification system, descriptive criteria are used to assign foods one of four groups based on processing-related criteria. Although is widely used, its robustness and functionality remain largely unexplored. We determined whether this system leads consistent food assignments by users.
The aim of the present study was to determine flavor-active compounds responsible for "sulfur" and "bitter" flavors cooked cauliflower potentially implicated in rejection by consumers. Eleven varieties were assessed a trained sensory panel flavor profile determination. Among 13 attributes, differed mainly according their "cauliflower odor note" "bitterness". Various glucosinolates quantified HPLC correlated with bitterness intensity. results showed that neoglucobrassicin sinigrin...
The role of salivary α-amylase (HSA) in starch digestion is often overlooked favour that pancreatic due to the short duration oral phase. Although it generally accepted amylase origin can continue be active stomach, studies ascertaining its contribution are lacking. This study aimed address this issue by coupling vitro processing with an dynamic system mimicked different postprandial gastric pH reduction kinetics observed vivo following a snack- or lunch-type meal. both and protein from...
An <italic>in vivo</italic> approach permitted to determine the respective contribution of bread properties and physiology characteristics oral breakdown pathways.
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...