Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions

Autor: Antoine Collignan, Adrien Servent, Nabil Kadri, Khodir Madani, Julien Ricci, Manuel Dornier, Amina Abbou, Nawel Achir

Publikováno v: Journal of Food Process Engineering

Aleppo pine seeds are a potential candidate for the production of nondairy milk due to their high protein (26%) and lipid (37%) content and their availability. For the first time, this study presents the implementation of a manufacturing scheme from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02deb957f0273de1e4ce392919e50dc2
https://doi.org/10.1111/jfpe.13943

Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters

Autor: Isabelle Maraval, Antoine Collignan, Manuel Dornier, Timoty Savouré

Publikováno v: Journal of texture studiesREFERENCES. 52(3)

Okra (Abelmoschus esculentus) is one of the ingredients used in traditional West and Central African gastronomy because of the slimy texture it gives to sauces, soups and stews. However, in the literature, the definition of "sliminess" is unclear, th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72d5c56b06634b616b46c7026d912bcf
https://pubmed.ncbi.nlm.nih.gov/33438753

Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing

Autor: J. De Souza, Pierre-Sylvain Mirade, A. Musavu Ndob, Jason Sicard, Thierry Goli, Louwrens C. Hoffman, Stéphane Portanguen, Antoine Collignan

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, 2020, 265, pp.109686. ⟨10.1016/j.jfoodeng.2019.109686⟩
Journal of Food Engineering, Elsevier, 2020, 265, pp.109686. ⟨10.1016/j.jfoodeng.2019.109686⟩

International audience; This study investigated the impact of tumbling on mass transfer mechanisms occurring in small beef meat pieces during biltong production, by measuring salt, water and acetic acid profiles within the meat for different experime

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4d5d4c858c2cfc23526695738fe2bb0
https://hal.inrae.fr/hal-02624152

Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors

Autor: Antoine Collignan, Voster Muchenje, Elodie Arnaud, Adriana Maria Descalzo, Felicitas Esnart Mukumbo, Louwrens C. Hoffman

Publikováno v: Journal of Food Science and Technology

Droëwors are traditional South African salted and dried sausages, made without nitrites/nitrates and non- fermented. Different meat sources (beef, game and ostrich) are traditionally used in droëwors processing, while the use of pork is uncommon, a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02d67d32784dffb4615e504bae6cd7ab
https://doi.org/10.1007/s13197-018-3417-2

Modeling a process combining a cereal dryer with a bioenergy unit for equipment design in developing countries

Autor: Patrick Sebastian, Jean-Michel Meot, Martial Madoumier, Michel Rivier, Antoine Collignan

Publikováno v: Journal of Food Process Engineering

This study describes the development of a process model combining a biomass energy conversion unit with a cereal‐based products' dryer. Heat and mass transfer and pressure drops, which occur during the process, are identified using two experimental

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d65238fcb2708aaa602e22d7d7b99f41
http://agritrop.cirad.fr/588589/