3D printing of food has great potential for applications such as the design of customized food or the creation of innovative textures. It should also help to reduce the ecological footprint by producing less waste and by using less energy. However, printed products often do not retain their structure due to the composition of the material, especial...
Published in Frontiers in Sustainable Food Systems
Published in International journal of food microbiology
In the frame of the CEN Mandate M/381 from the European Commission to CEN (European Committee for Standardization), a method for the detection of staphylococcal enterotoxins in foodstuffs has been developed, validated and standardized. An extraction procedure based on dialysis concentration followed by an immuno-enzymatic detection has been defined...
International audience
A versatile simulator takes into account four major stages: defrosting, warm-up, and convective and boiling drying. This dynamic model considers that a frozen prefried french fries has three compartments: a central compartment (#1) with high water content, a peripheral compartment (#3) corresponding to the prefried dry crust, and an intermediate co...
International audience
International audience
International audience
In the food industry, production of powdered materials enables to extend the shelf life of foods while preserving their intrinsic qualities. Moreover, in the case of high protein dairy powders, the application of a high temperature treatment (i.e. T ≥ 80°C) may modify proteins structure and thus their potential functionalities for further processin...
Published in Langmuir : the ACS journal of surfaces and colloids
Adsorption of five different hyperbranched arabinogalactan-protein (AGP) fractions from Acacia senegal gum was thoroughly studied at the solid-liquid interface using a quartz crystal microbalance with dissipation monitoring (QCM-D), surface plasmon resonance (SPR), and atomic force microscopy (AFM). The impact of the protein/sugar ratio, molecular ...
