Published in Scientific Reports
The yeast Saccharomyces cerevisiae is an attractive industrial microorganism for the production of foods and beverages as well as for various bulk and fine chemicals, such as biofuels or fragrances. Building blocks for these biosyntheses are intermediates of yeast central carbon metabolism (CCM), whose intracellular availability depends on balanced...
Flax shives (FS) represent approximately 50 % in weight of dry flax stems, making it the main by-product of the flax scutching industry. Being an available and low-added value lignocellulosic resource, flax shives are an interesting candidate for thermoplastic composite reinforcement. In this study, raw flax shives were fragmented by knife milling ...
Published in Insect science
Edible insects are advocated as sustainable and healthy food and feed. However, commercially produced insects are often low in n-3 fatty acids and have suboptimal n-6/n-3 ratios. A certain amount and proportion of these FAs is required to optimize human health. Flaxseed oil consists primarily (57%) out of alpha-linolenic acid. An experiment was con...
This study aimed at investigating the changes in skim camel milk (SCMP) and skim bovine milk (SBMP) powdersproduced by spray-drying. The physical (sorption isotherms at 25 °C and the glass transition temperature Tg at0.13, 0.23 and 0.33 of water activities (aw)) and the biochemical (LC-MS, before and after drying) propertieswere assessed. Compared ...
International audience
We analyze stress distributions in a two-dimensional bidisperse cemented granular packing for a broad range of the values of particle-size ratio, the volumes of large and small particles, and the amount of cementing matrix. In such textured porous materials, the stress concentration, which controls the fracture and fragmentation of the material und...
Hummus, an iron-containing plant-based dish mainly made from chickpea puré / e, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessib...
Milk pre-processing steps-storage at 4 °C (with durations of 48, 72 or 96 h) and methods for microbiological stabilization of milk (1.4 μm microfiltration, thermization, thermization + bactofugation, pasteurization) are performed industrially before 0.1 µm-microfiltration (MF) of skimmed milk to ensure the microbiological quality of final fractions...
International audience
This work explores the use of supercritical carbon dioxide (sc-CO2) conditions as an innovative and environmentally friendly treatment of plant fibres to optimize their performance for integration into composite materials. This study evaluates, in particular, the influence of this treatment on the mechanical, thermal, hygroscopic properties and bio...
