A5023131992- Meat and Animal Product Quality
- Food Supply Chain Traceability
- Food Drying and Modeling
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Textile materials and evaluations
- Wind and Air Flow Studies
- Advanced Chemical Sensor Technologies
- Food Industry and Aquatic Biology
- Fermentation and Sensory Analysis
- Agriculture and Rural Development Research
- Heat Transfer Mechanisms
- Spectroscopy and Chemometric Analyses
- Building Energy and Comfort Optimization
- Biochemical effects in animals
- Proteins in Food Systems
- Infection Control and Ventilation
- Animal Nutrition and Physiology
- Plant Surface Properties and Treatments
- Rabbits: Nutrition, Reproduction, Health
- Postharvest Quality and Shelf Life Management
- Particle Dynamics in Fluid Flows
- Fluid Dynamics and Turbulent Flows
- Cyclone Separators and Fluid Dynamics
- Freezing and Crystallization Processes
Laboratoire Animal et Agroécosystèmes
2008-2017
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...