Výsledky vyhledávání - "Charles Cunault"

Akademický článek

Influence of the design of fresh-cut food washing tanks on the growth kinetics of Pseudomonas fluorescens biofilms

Autor: Laurent Bouvier, Charles Cunault, Christine Faille, Heni Dallagi, Laurent Wauquier, Thierry Bénézech

Publikováno v: iScience, Vol 24, Iss 6, Pp 102506- (2021)

Summary: Mitigation of cross-contamination of fresh-cut food products at the washing step was studied by investigating how the vat design would affect the biofilm contamination surfaces. Hygienic design features such as no horizontal surfaces and onl

Externí odkaz: https://doaj.org/article/240b2860f3ef452a8f08a0629447793b

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Akademický článek

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

Autor: Laetitia Picart-Palmade, Charles Cunault, Dominique Chevalier-Lucia, Marie-Pierre Belleville, Sylvie Marchesseau

Publikováno v: Frontiers in Nutrition, Vol 5 (2019)

In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly ef

Externí odkaz: https://doaj.org/article/e5cc1d94e9a54c4c9fefbcdee46b984a

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Influence of the design of fresh-cut food washing tanks on the growth kinetics of Pseudomonas fluorescens biofilms

Autor: Charles Cunault, Christine Faille, Heni Dallagi, Thierry Benezech, Laurent Wauquier, Laurent Bouvier

Publikováno v: iScience
iScience, Elsevier, 2021, 24 (6), pp.102506. ⟨10.1016/j.isci.2021.102506⟩
iScience, 2021, 24 (6), pp.102506. ⟨10.1016/j.isci.2021.102506⟩
iScience, Vol 24, Iss 6, Pp 102506-(2021)

International audience; Mitigation of cross-contamination of fresh-cut food products at the washing step was studied by investigating how the vat design would affect the biofilm contamination surfaces. Hygienic design features such as no horizontal s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd0bff07359659deba65023c56f4f0de
https://hal.inrae.fr/hal-03247991/document

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Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one

Autor: Abdessalem, Beghdadi, Laetitia, Picart-Palmade, Charles, Cunault, Sylvie, Marchesseau, Dominique, Chevalier-Lucia

Publikováno v: Food Research International. 155:111060

The influence of two heating protocols (protocol 1 and 2) on protein interactions and acid-induced gelation properties of casein micelle-pea protein mixture (CM-PP) was investigated and then compared to casein micelle-whey protein mixture (CM-WP). Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a162aef7f58d47774112f8c5b9f0f7e7
https://doi.org/10.1016/j.foodres.2022.111060

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Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

Autor: Sylvie Marchesseau, Charles Cunault, Dominique Chevalier-Lucia, Marie-Pierre Belleville, Laetitia Picart-Palmade

Publikováno v: Frontiers in nutrition
Frontiers in nutrition, Frontiers media, 2019, 5, ⟨10.3389/fnut.2018.00130⟩
Frontiers in Nutrition
Frontiers in Nutrition (5), . (2019)
Frontiers in Nutrition, Vol 5 (2019)

International audience; In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food proc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9beb404f45c4337a8bd1461aef9ec979
https://hal.archives-ouvertes.fr/hal-02154422

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Pseudomonas sp. biofilm development on fresh-cut food equipment surfaces – a growth curve – fitting approach to building a comprehensive tool for studying surface contamination dynamics

Autor: Noémi Desriac, Christine Faille, Charles Cunault, Florence Postollec, Romain Briandet, Thierry Benezech

Publikováno v: Food and Bioproducts Processing
Food and Bioproducts Processing, Elsevier, 2018, 107, pp.70-87. ⟨10.1016/j.fbp.2017.11.001⟩
Food and Bioproducts Processing, 2018, 107, pp.70-87. ⟨10.1016/j.fbp.2017.11.001⟩

The capacity of two primary growth models to describe Pseudomonas fluorescens and Pseu- domonas grimontii biofilms’ development was assessed. The Baranyi and the ‘Logistic with Breaking Delay’ models were applied for biofilms grown in various l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59de573e3058dd344a4a62a6f7d0977e
https://hal.archives-ouvertes.fr/hal-01837485

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Hygienic design of food processing lines to mitigate the risk of bacterial food contamination with respect to environmental concerns

Autor: Thomas Dubois, Thierry Benezech, Christine Faille, Charles Cunault

Publikováno v: Innovative Food Science and Emerging Technologies SI (46), 65-73. (2018)
Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2017, ⟨10.1016/j.ifset.2017.10.002⟩
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies, 2017, 46 (SI), ⟨10.1016/j.ifset.2017.10.002⟩
Innovative Food Science and Emerging Technologies, Elsevier, 2017, 46 (SI), ⟨10.1016/j.ifset.2017.10.002⟩

Public authorities, chain stakeholders and consumers are all concerned by microbial food safety. Microbiological hazards are one of the most common causes of food poisoning that has been considered for many years but still on the track nowadays consi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f7da17ed424e7f969bdce06aa3bd39f
http://prodinra.inra.fr/record/410125

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A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel

Autor: Sylvie Marchesseau, An Thi-Binh Nguyen, Charles Cunault, Luciana Jimenez, Michaël Nigen, Hassina Ait-Abderahim, Laetitia Picart-Palmade

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2018, 85, pp.299-310. ⟨10.1016/j.foodhyd.2018.07.016⟩

Two exocellular polysaccharide (EPS)-producing starter cultures, named B and C, were used to investigate the effect of (1) heat treatment, (2) supplementation in whey protein (WP) and (3) presence of EPS on the gel formation, gel microstructure and o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b285b0d4d9bebc6b4c07ec15756aedd1
https://hal.archives-ouvertes.fr/hal-01918017

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Characteristics and composition of fouling caused by pig slurry in a tubular heat exchanger – Recommended cleaning systems

Autor: Anne-Marie Pourcher, C.H. Burton, Charles Cunault, Y. Coquinot, S. Picard

Publikováno v: Journal of Environmental Management. 117:17-31

The structure and composition of the fouling deposits caused by pig slurry heated in a tubular heat exchanger were characterized to understand their formation and thus be able to minimize fouling and define effective routine cleaning methods. Two tem

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16b7a82eb39ab821ca8518b6c14a0a07
https://doi.org/10.1016/j.jenvman.2012.12.017

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Using temperature and time criteria to control the effectiveness of continuous thermal sanitation of piggery effluent in terms of set microbial indicators

Autor: Anne-Marie Pourcher, C.H. Burton, Charles Cunault

Publikováno v: Journal of Applied Microbiology. 111:1492-1504

Aim: To determine the minimal conditions (temperatureâtime), necessary to achieve set sanitation targets for selected microbial indicators during the continuous thermal treatment of pig slurry. Methods and Results: The effectiveness of thermal t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9422f5b6d354c3b3b3109ecc10d5e209
https://doi.org/10.1111/j.1365-2672.2011.05144.x

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