A5023131992- Meat and Animal Product Quality
- Food Supply Chain Traceability
- Food Drying and Modeling
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Wind and Air Flow Studies
- Food Industry and Aquatic Biology
- Textile materials and evaluations
- Advanced Chemical Sensor Technologies
- Agriculture and Rural Development Research
- Fermentation and Sensory Analysis
- Biochemical effects in animals
- Proteins in Food Systems
- Building Energy and Comfort Optimization
- Spectroscopy and Chemometric Analyses
- Heat Transfer Mechanisms
- Rabbits: Nutrition, Reproduction, Health
- Plant Surface Properties and Treatments
- Particle Dynamics in Fluid Flows
- Postharvest Quality and Shelf Life Management
- Animal Nutrition and Physiology
- Fluid Dynamics and Turbulent Flows
- Infection Control and Ventilation
- NMR spectroscopy and applications
- Mechanical and Thermal Properties Analysis
Laboratoire Animal et Agroécosystèmes
2009-2018
Institut National de la Recherche Agronomique
1993-2015
Food Process Engineering and Microbiology
2012
INRA Transfert (France)
2007
Laboratoire Génie Industriel
1983-2005
Centre de Recherche en Nutrition Humaine d'Auvergne
1993-2004
Laboratoire de Génie des Procédés Catalytiques
2003
Laboratoire Ingénierie, Procédés, Aliments
2000
Institut National de la Recherche Agronomique du Niger
1991-1996
The present study aimed to evaluate the digestion rate and nutritional quality of pig muscle proteins in relation different meat processes (aging, mincing, cooking). Under our experimental conditions, aging mincing had little impact on protein digestion. Heat treatments temperature-dependent effects degradation potential. At 70 °C, underwent denaturation that enhanced speed pepsin by increasing enzyme accessibility cleavage sites. Above 100 oxidation-related aggregation slowed but improved...
Several cultivars of apples (Malus domestica) were chosen for their variable concentrations and compositions in phenolic compounds. Cubed samples (1 cm3) subjected to osmotic dehydration, the effect temperature was studied at 45 60 °C. Water loss, sucrose impregnation, evolution some natural components product followed quantify mass transfer. Ascorbic acid polyphenols quantified by HPLC several dehydration times regardless quantity impregnated sugar. Changes antioxidant differed as a...
La production de viande artificielle par culture cellules est proposée certains scientifiques comme une des solutions pour répondre aux grands enjeux l’élevage : i) réduire le mal-être supposé animaux dans les élevages modernes, voire ne pas tuer manger, ii) la possible dégradation l’environnement et iii) faim monde en augmentant niveau ressources protéiques alimentaires. supprimerait effet lié à permettrait abattre manger. L’impact environnemental difficile évaluer l’absence données sur...