Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Anne Dolivet"'
Autor:
Jeehyun Lee, François Martin, Emeline Goussé, Anne Dolivet, Françoise Boissel, Arnaud Paul, Jennifer Burgain, Gaëlle Tanguy, Romain Jeantet, Cécile Le Floch-Fouéré
Publikováno v:
Foods, Vol 12, Iss 17, p 3192 (2023)
The purpose of this study was to improve understanding of the structural and functional property changes that milk-protein concentrates undergo during production, particularly how the manufacturing route (heat treatment position and intensity), stand
Externí odkaz:
https://doaj.org/article/df60205a12cd42b2a827f511cb842ca8
Autor:
Song Huang, Chantal Cauty, Anne Dolivet, Yves Le Loir, Xiao Dong Chen, Pierre Schuck, Gwénaël Jan, Romain Jeantet
Publikováno v:
Journal of Functional Foods, Vol 23, Iss , Pp 453-463 (2016)
Preservation of probiotics represents a challenge as the probiotic market increases. A simplified process from growth to drying of probiotics was investigated by utilizing sweet whey as a double-used medium. Its total solid content (TS) was increased
Externí odkaz:
https://doaj.org/article/1ab085bcfa3145b3b69cf3c02607bd0d
Autor:
Ítalo Tuler Perrone, Érica Felipe Maurício, Eric Beaucher, Antônio Fernandes de Carvalho, Anne Dolivet, Cécile Le Floch-Fouéré, Gaëlle Tanguy
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 151, pp.112193. ⟨10.1016/j.lwt.2021.112193⟩
LWT-Food Science and Technology, Elsevier, 2021, 151, pp.112193. ⟨10.1016/j.lwt.2021.112193⟩
International audience; 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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4b4e2e11ce91efecfb3a42c90580de7
https://hal.inrae.fr/hal-03317987/file/1-s2.0-S0023643821013463-main.pdf
https://hal.inrae.fr/hal-03317987/file/1-s2.0-S0023643821013463-main.pdf
Autor:
Gaëlle Tanguy, Eric Beaucher, Anne Dolivet, Ali Kerjouh, Marie-Bernadette Maillard, Pascaline Hamon, Thomas Croguennec
Publikováno v:
International Dairy Journal. 133:105426
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09e8f685cf2c1f04e8aa07edf7b2db10
https://doi.org/10.1016/j.idairyj.2022.105426
https://doi.org/10.1016/j.idairyj.2022.105426
Autor:
Mark A. Fenelon, Eoin G. Murphy, Evandro Martins, Tatiana Lopes Fialho, Pierre Schuck, Antônio Fernandes de Carvalho, Rodrigo Stephani, Ítalo Tuler Perrone, Thao Minh Ho, Zhengzheng Zou, Bhesh Bhandari, Nidhi Bansal, Gaëlle Tanguy, Serge Méjean, Romain Jeantet, Anne Dolivet, Song Huang, Gwénaël Jan
Publikováno v:
Drying in the Dairy Industry ISBN: 9781351119504
Drying in the Dairy Industry
Drying in the Dairy Industry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b3a766991252056dfb033381f27933e
https://doi.org/10.1201/9781351119504-4
https://doi.org/10.1201/9781351119504-4
Autor:
Frédéric Gaucheron, Arlette Leduc, Anne-Cécile Santellani, Anne Dolivet, Romain Jeantet, I. Tuler-Perrone, Pierre Schuck, Gaëlle Tanguy
Publikováno v:
Food Research International
Food Research International, Elsevier, 2019, 116, pp.175-183. ⟨10.1016/j.foodres.2018.08.009⟩
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Research International, Elsevier, 2019, 116, pp.175-183. ⟨10.1016/j.foodres.2018.08.009⟩
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
When dairy powders are produced, the mineral fraction undergoes strong modifications during the vacuum concentration step, leading to the fouling of falling film evaporators. The objective of this study was to determine the nature of the deposits for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd10b11d592fc6d2daadc525a21dcfa8
https://hal.archives-ouvertes.fr/hal-01860007/file/S096399691830615X.pdf
https://hal.archives-ouvertes.fr/hal-01860007/file/S096399691830615X.pdf
Autor:
Christelle Lopez, Anne Dolivet, Nadine Leconte, Gwénaël Jan, Arlette Leduc, Xiaoxi Wu, Sameh Obeid, Frédéric Gaucheron, Chantal Cauty, Florence Rousseau, Fanny Guyomarc'H, Gaëlle Tanguy
Publikováno v:
Food Research International
Food Research International, Elsevier, 2019, ⟨10.1016/j.foodres.2019.108847⟩
Food Research International, Elsevier, 2020, 129, pp.108847. ⟨10.1016/j.foodres.2019.108847⟩
Food Research International, Elsevier, 2019, ⟨10.1016/j.foodres.2019.108847⟩
Food Research International, Elsevier, 2020, 129, pp.108847. ⟨10.1016/j.foodres.2019.108847⟩
The rheological properties and microstructure of dairy gels involve the connectivity between milk fat globules (MFG) and casein micelles that is affected by technological processes such as milk homogenization and heat treatment. The underlying mechan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ef9a277ca863a178ce0938b78df3103
https://hal.archives-ouvertes.fr/hal-02405809
https://hal.archives-ouvertes.fr/hal-02405809
Autor:
Pierre Schuck, Hamadi Attia, Ahmed Zouari, Frédéric Gaucheron, Mohamed Ayadi, Anne Dolivet, Ítalo Tuler Perrone
Publikováno v:
Drying Technology
Drying Technology, Taylor & Francis, 2019, ⟨10.1080/07373937.2018.1526189⟩
Drying Technology, Taylor & Francis, 2019, 37 (13), ⟨10.1080/07373937.2018.1526189⟩
Drying Technology, Taylor & Francis, 2019, ⟨10.1080/07373937.2018.1526189⟩
Drying Technology, Taylor & Francis, 2019, 37 (13), ⟨10.1080/07373937.2018.1526189⟩
A composite face-centered experimental design was used to investigate the influence of spray drying conditions on the physicochemical characteristics of camel and cow milk powders. Response surface methodology (RSM) was deployed to appraise the effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b072971adc2a5348a22d8d76508cf7c8
https://hal.archives-ouvertes.fr/hal-01938699
https://hal.archives-ouvertes.fr/hal-01938699
Autor:
Frédéric Gaucheron, Romain Jeantet, Marion Bedas, Gilles Garric, Gaylord Senard, Serge Mejean, Pierre Schuck, Anne Dolivet, Gaëlle Tanguy
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 79, pp.355-360. ⟨10.1016/j.lwt.2017.01.061⟩
LWT-Food Science and Technology, Elsevier, 2017, 79, pp.355-360. ⟨10.1016/j.lwt.2017.01.061⟩
Along with the increase in the fresh cheese production market, there is a concomitant increase in the volume of its by-product, lactic acid whey (LAW). This type of whey is especially rich in organic acids and ash content, making it more difficult to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8ab9d5556dd1ed17389f43177706277
https://hal.archives-ouvertes.fr/hal-01447445
https://hal.archives-ouvertes.fr/hal-01447445
Autor:
S. Chever, F. Mei, Serge Mejean, Pierre Schuck, C.M. Den Boer, G. Le Barzic, Anne Dolivet, Romain Jeantet
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 83, pp.33-41. ⟨10.1016/j.lwt.2017.05.002⟩
LWT-Food Science and Technology, Elsevier, 2017, 83, pp.33-41. ⟨10.1016/j.lwt.2017.05.002⟩
In general, milk powders are submitted to agglomeration in order to enhance their rehydration properties. This study evaluated the impact of six different methods of agglomeration of the same sweet whole milk powder on the physical and rehydration pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27e8836d0df5645c6bc7c3c53b513777
https://hal.archives-ouvertes.fr/hal-01522980
https://hal.archives-ouvertes.fr/hal-01522980