This paper addresses the issue of studying a food complex system in a reverse engineering manner with the aim of identifying the set of all possible actions that makes it reach a quality target with respect to manufacturing constraints. Once the set of actions is identified, several criteria can be considered to identify interesting trajectories an...
Ultrasound is well known to have a significant effect on the rate of various processes in the food industry. Using ultrasound, full reproducible food processes can now be completed in seconds or minutes with high reproducibility, reducing the processing cost, simplifying manipulation and work-up, giving higher purity of the final product, eliminati...
La présente invention concerne un procédé de préparation d’ester d’acide ricinoléique à partir d’une huile végétale pure ou en mélange, notamment l’huile de ricin, ledit procédé comprenant au moins une étape de transestérification enzymatique réalisée en présence d’un alcool léger et au moyen d’une lipase typo sélective, et conduisant à l’obtention...
The reduction in the salt content of foods without affecting their production methods and sensorial properties is a current challenge for the food industry. In foods, sodium ions can adopt various motional states through interactions with macromolecules such as hydrocolloids or exchange between two phases in heterogeneous systems. A correlation bet...
El calentamiento de la vendimia es la etapa inicial de numerosas operacionestecnológicas cada vez más desarrolladas en Francia y en el mundo. Esto permitemayor diversidad y adecuación de la calidad de los vinos tintos a los objetivos delenólogo y a las expectativas de los consumidores, tanto para los vinos condenominaciones (AOC) como para vinos ti...
A strategy for the development of a novel technology of wheat grain dry fractionation for the production of healthier foods is described. It includes the development of grain tissue marker methodology, the determination of local mechanical and compositional properties, the development of innovative processes and their adaptation from the feedback o...
Hand-dissection of mature grains from three common wheat cultivars (Triticum aestivum L.: Caphorn, Crousty, and Recital) and one durum wheat (T durum Desf., Ardente) was performed to obtain pure samples of aleurone layer. hyaline layer, outer pericarp, and a composite layer made up of testa+inner pericarp. Vibrational spectral signatures were colle...
A strategy for the development of a novel technology of wheat grain dry fractionation for the production of healthier foods is described. It includes the development of grain tissue marker methodology, the determination of local mechanical and compositional properties, the development of innovative processes and their adaptation from the feedback o...
Recovery of injured bacteria after high hydrostatic pressure (HHP) treatment is a key point in food safety. In this study, protein synthesis during the recovery of meat environment bacteria Listeria monocytogenes CTC1011, Lactobacillus sakei 23K, L. sakei CTC494, Enterococcus faecalis CTC6365 and Enterococcus faecium CTC6375 after a 400 MPa HHP tre...
