Nikkhah, Amin Van Haute, Sam Jovanovic, Vesna Jung, Heejung Dewulf, Jo Cirkovic Velickovic, Tanja Ghnimi, Sami
Published in
Scientific Reports
Because it is important to develop new sustainable sources of edible protein, insects have been recommended as a new protein source. This study applied Life Cycle Assessment (LCA) to investigate the environmental impact of small-scale edible insect production unit in South Korea. IMPACT 2002 + was applied as the baseline impact assessment (IA) meth...
Khulal, Urmila Ghnimi, Sami Stevanovic, Nikola Rajkovic, Andreja Cirkovic Velickovic, Tanja
In this work, we observed the effect of grape juice (% concentrated juice/% concentrated camel milk: GJ20/80, GJ50/50) and pomegranate juice (PJ20/80, PJ40/60) fortification on camel milk (CM) protein solubility and digestibility. Proteins were dissolved in sodium phosphate buffer to 50 mg/ml and defatted prior Bradford assay of protein concentrati...
Barron, Cécile Devaux, Marie-Françoise Foucat, Loïc Falourd, Xavier Looten, Rachelle Joseph-Aime, Maud Durand, Sylvie Bonnin, Estelle Lapierre, Catherine Saulnier, Luc
...
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...
Harel-Oger, Marielle Garric, Gilles Marette, Stéphan Martin, Christophe
Qu’est-ce que l’Infrastructure de Recherche CALIS peut apporter à des projets de recherche pluridisciplinaire ? Exemple du projet FroM’Innov dans le MP SYALSA / International audience
Maurício, Érica Tanguy, Gaëlle Le Floch-Fouéré, Cécile Beaucher, Eric Dolivet, Anne De Carvalho, Antonio Perrone, Ítalo
Vacuum concentration is an intermediary step in the dairy powder production and an essential step in the process scheme for the production of sweetened concentrated milk, a product widely popular and produced in Brazil. As any food product, it is subject to research and development in order to improve the original recipe and propose new derivatives...
BAULAND, Julien Famelart, Marie-Hélène Guyomarc'h, Fanny Bouchoux, Antoine Croguennec, Thomas
International audience
Buergy, Alexandra Rolland-Sabaté, Agnès Leca, Alexandre Falourd, Xavier Foucat, Loïc Renard, Catherine
The relationship between fruit and puree's characteristics is still poorly understood. In particular, it is not understood how pectin solubilisation and degradation alter the texture of plant-cell dispersions and how a targeted application of processing conditions can be used to design naturally textured food products. Systematic combinations of th...
marín-morocho, karina domenek, sandra salazar, rómulo
Polyethylene terephthalate (PET) is the plastic packaging material most widely used to produce bottles intended for contact with food and beverages. However, PET is not inert, and therefore, some chemical compounds present in PET could migrate to food or beverages in contact, leading to safety issues. To evaluate the safety of PET samples, the iden...
Rima, Hachfi Soussi Bouhallab, Said
Complex coacervation is a liquid-liquid phase separation that leads to the formation of highly concentrated phase (coacervates). Despite its multiple use, especially in the field of food science, little has been reported on hetero-protein complex coacervation. In our previous work, we reported on the ability of two globular proteins Lactoferrin (LF...
D'Almeida, Carolina Thomaz Dos Santos Mameri, Hamza Menezes, Neuri Dos Santos de Carvalho, Carlos Wanderlei Piler Queiroz, Valeria Aparecida Vieira Cameron, L C Morel, Marie-Hélène Takeiti, Cristina Yoshie Ferreira, Mariana Simões Larraz
Published in
Food research international (Ottawa, Ont.)
Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evalua...
