Published in Food chemistry
Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several thiols and thiol precursors have been reported previously in different plants used as raw material for beverages, some of which are fermented. We focused on thiols in beverages and their release mechanisms from precursors during processing. V...
Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A total of 30 taste-associated odorants were pe...
Published in International journal of environmental research and public health
To assess the presence of adverse pathological features at the time of salvage total laryngectomy (TL) associated with oncologic outcome. Ninety patients with persistent/locally recurrent disease and who subsequently underwent salvage TL after definitive treatment by radiation alone (RTO) or concurrent chemo-radiation (CCRT) from 2009 to 2018 were ...
2.1 About 200 million tons of whey are produced worldwide each year, and the production is constantly increasing. Whey is a by-product rich in proteins, lactose and minerals, but its composition largely varies depending on its manufacturing process. To be valorized, whey is usually processed into whey powder, protein concentrate and lactose by a sp...
4.1 Infant formula (IF) and follow-on (FO) powders are formulated products used for early-life nutrition. Typical processing steps used in the manufacture of IF/FO powdered formulae include batch make-up, heating, homogenization, evaporation and drying. Both IF and FO powdered formulae must be manufactured to the highest safety standards, with incr...
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) hav...
The impromptu closure of schools and universities and the strict lockdown decided by the French State in March 2020 forced us to find -urgently and without preparation- alternative solutions to conventional face-to-face teaching. Due to their experimental nature, the transposition of labs on pilot plants was particularly challenging. Despite this i...
A process of dry heating alkaline powder containing whey protein (WP) and lactose is used to produce micro-particles that can trap large amounts of water and thus be used in many food applications as a thickening agent. The objective of this study was to optimise the yield of particles formed and the amount of water they trap as well as to minimise...
3.1 Water activity is related to water vapor pressure in a material, and it is a useful parameter relating to glass transition, water content and water plasticization. The glass transitions of dairy solids, particularly that of lactose, determine the dehydration characteristics and successful spray-drying conditions of dairy liquids. Water and glas...
Food industry cleaning operations must efficiently mitigate any risk of remaining unwanted contamination without consuming large amounts of water, chemicals and energy. This study's originality was in analysing the capacity of flowing foams to remove Bacillus spores from stainless steel surfaces. A set-up was designed to allow the formation of wet ...
