Barron, Cécile Devaux, Marie-Françoise Foucat, Loïc Falourd, Xavier Looten, Rachelle Joseph-Aime, Maud Durand, Sylvie Bonnin, Estelle Lapierre, Catherine Saulnier, Luc
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Published in
Biotechnology for Biofuels
BackgroundThe recalcitrance of lignocellulosics to enzymatic saccharification has been related to many factors, including the tissue and molecular heterogeneity of the plant particles. The role of tissue heterogeneity generally assessed from plant sections is not easy to study on a large scale. In the present work, dry fractionation of ground maize...
Duret, Steven Hoang, Hong-Minh Guillier, Laurent Derens-Bertheau, Evelyne Dargaignaratz, Claire Oriol, Stéphanie Delahaye, Anthony Laguerre, Onrawee Nguyen-the, Christophe
Food refrigeration is essential to maintain microbiological quality but it accounts for high energy impact. An integrative modelling approach was developed to estimate the impact of increasing refrigeration temperature in the processing plant, on energy consumption, products temperatures, and the food product microbiology. The food product was a pa...
Loginov, Maksym Doudiès, Floriane Hengl, Nicolas Karrouch, Mohamed Leconte, Nadine Garnier-Lambrouin, Fabienne Pérez, Javier Pignon, Frédéric Gesan-Guiziou, Genevieve
The formation of a deposit layer on membrane surfaces is an important problem, particularly in milk filtration. Properties of the deposit and efficiency of deposit removal can be studied using various indirect methods based mainly on average membrane resistance in deposit formation-deposit removal cycles, but their conclusions on deposit reversibil...
Cebin, Aleksandra Vojvodić Ralet, Marie-Christine Vigouroux, Jacqueline Karača, Sara Martinić, Arijana Komes, Draženka Bonnin, Estelle
According to the high interest in agro-industrial waste reutilisation, underutilised lignocellulosic materials, such as walnut shell (WS) and pea pod (PP), come in focus. The aim of this paper was to evaluate WS and PP as sources for the production of xylooligosaccharides (XOS). Hemicelluloses from WS and PP were recovered by combining varying para...
Matar, Céline Salou, Thibault Hélias, Arnaud Pénicaud, Caroline Gaucel, Sebastien Gontard, Nathalie Guilbert, Stéphane Guillard, Valérie
Life cycle assessment (LCA) was used to address the environmental benefit of using Equilibrium Modified Atmosphere Packaging (EMAP) at ambient temperature as an alternative to the use of conventional macro perforated packaging (MPP) and refrigeration in the strawberries' farm to fork system. In this purpose, the environmental impact of strawberries...
Bou Orm, Roua Jury, Vanessa Falourd, Xavier Boillereaux, Lionel Guihard, Luc Le-Bail, Alain
In this study, the impacts of different heating rates (HRs) from 6 to 40 • C/min were investigated in terms of the 1 H proton water mobility, starch microstructure, texture, soluble amylose (AM), amylopectin (AP) retrogradation and AM crystallization during staling. A degassed breadcrumb baked in a miniaturized baking system was used to ensure bett...
Gagnaire, Valérie Maillard, Marie-Bernadette Lê, Sébastien Thierry, Anne
International audience
García-Moreno, Pedro Yang, Jack Gregersen, Simon Jones, Nykola Berton-Carabin, Claire Sagis, Leonard M.C. Hoffmann, Søren Marcatili, Paolo Overgaard, Michael Hansen, Egon
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We investigated the role of the interfacial properties of ten synthetic potato peptides (previously identified by bioinformatics) to physically and oxidatively stabilize 5 wt% fish oil-in-water emulsions (pH 7). Peptides alpha 10, alpha 12, gamma 1, gamma 75 and gamma 76 adopted a predominantly a-helical conformation (48-57%) at the interface leadi...
Berton-Carabin, Claire Schröder, Anja Laguerre, Mickaël Tenon, Mathieu Schroën, Karin Berton- Carabin, Claire
Traditional functional ingredients, such as conventional emulsifiers (surfactants, animal-derived proteins), and synthetic antioxidants may become obsolete in the development of clean-label, plant-based, sustainable food emulsions. Previously, we showed that tailor-made antioxidant-loaded particles can yield both physically and oxidatively stable e...
Duthen, Simon Levasseur-Garcia, Cécile Kleiber, Didier VIOLLEAU, Frédéric Vaca Garcia, Carlos Tsuchikawa, Satoru Delgado Raynaud, Christine
Gelatin is a natural biopolymer obtained by denaturation and partial hydrolysis of fibrous collagen, which is a fibrous protein present in the connective tissues of all species in the animal kingdom. Gelatin is used in many different industries, such as food, pharmaceuticals, photography, and cosmetics. The control of its physical properties is the...
