Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Fabienne Garnier-Lambrouin"'
1
Akademický článek
Life cycle inventory and life cycle impact assessment datasets of an industrial-scale milk fractionation process generating 5 co-products: Cream, casein, lactose and two whey-protein ingredients enriched in α-lactalbumin or β-lactoglobulin
Autor: Fanny Guyomarc'h, Félicie Héquet, Samuel Le Féon, Nadine Leconte, Fabienne Garnier-Lambrouin, Julie Auberger, Caroline Malnoë, Caroline Pénicaud, Geneviève Gésan-Guiziou
Publikováno v: Data in Brief, Vol 55, Iss , Pp 110676- (2024)
Food plays a significant role in the environmental impacts of human activities. However, many agro-industrial processes are multi-product systems and their impacts need to be distributed between the different co-products in order to properly address
Externí odkaz: https://doaj.org/article/27bf4b7aaf0844ef8b0891f504f64834
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2
Akademický článek
Milk microfiltration process dataset annotated from a collection of scientific papers
Autor: Patrice Buche, Stéphane Dervaux, Nadine Leconte, Maellis Belna, Manon Granger-Delacroix, Fabienne Garnier-Lambrouin, Gustavo Gregory, Lucille Barrois, Geneviève Gesan-Guiziou
Publikováno v: Data in Brief, Vol 36, Iss , Pp 107063- (2021)
Milk microfiltration process plays a key role in the dairy industry. Crossflow microfiltration of skimmed milk using a membrane with 0.1 µm mean pore size is widely used to fractionate the two main groups of dairy proteins: casein micelles (~150 nm)
Externí odkaz: https://doaj.org/article/3c0a2852385243f7b04bf8cae218641e
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3
Akademický článek
Transmembrane Pressure and Recovery of Serum Proteins during Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions
Autor: Manon Granger-Delacroix, Nadine Leconte, Fabienne Garnier-Lambrouin, Françoise Le Goff, Marieke Van Audenhaege, Geneviève Gésan-Guiziou
Publikováno v: Foods, Vol 9, Iss 4, p 390 (2020)
Milk pre-processing steps-storage at 4 °C (with durations of 48, 72 or 96 h) and methods for microbiological stabilization of milk (1.4 μm microfiltration, thermization, thermization + bactofugation, pasteurization) are performed industrially befor
Externí odkaz: https://doaj.org/article/f342500b6def4888a83c98fe7b1014a2
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5
Build-up and relaxation of membrane fouling deposits produced during crossflow ultrafiltration of casein micelle dispersions at 12 °C and 42 °C probed by in situ SAXS
Autor: Javier Pérez, Nicolas Hengl, Floriane Doudiès, Fabienne Garnier-Lambrouin, Geneviève Gésan-Guiziou, Frédéric Pignon, Nadine Leconte, Mohamed Karrouch, Maksym Loginov
Publikováno v: Journal of Membrane Science
Journal of Membrane Science, Elsevier, 2021, 618, pp.118700. ⟨10.1016/j.memsci.2020.118700⟩
International audience; Skim milk filtration is performed either at low or high temperature. However, there is still a lack of knowledge concerning the influence of temperature on membrane fouling. We used in situ small-angle X-ray scattering (SAXS)
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::818a6fa9b0e821d209f288ef6d5bcb29
https://hal.inrae.fr/hal-02959757/file/1-s2.0-S037673882031276X-main.pdf
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6
On the reversibility of membrane fouling by deposits produced during crossflow ultrafiltration of casein micelle suspensions
Autor: Maksym Loginov, Mohamed Karrouch, Nicolas Hengl, Geneviève Gésan-Guiziou, Fabienne Garnier-Lambrouin, Nadine Leconte, Frédéric Pignon, Javier Pérez, Floriane Doudiès
Publikováno v: Journal of Membrane Science
Journal of Membrane Science, Elsevier, 2021, 630, pp.119289. ⟨10.1016/j.memsci.2021.119289⟩
International audience; The formation of a deposit layer on membrane surfaces is an important problem, particularly in milk filtration. Properties of the deposit and efficiency of deposit removal can be studied using various indirect methods based ma
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66a604f7c0eeb1df8d05f214a4e2cd80
https://doi.org/10.1016/j.memsci.2021.119289
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7
Structural heterogeneity of milk casein micelles: a SANS contrast variation study
Autor: Geneviève Gésan-Guiziou, Peng Qu, Jorge Luis Ventureira, Ralf Schweins, Bernard Cabane, Coralie Pasquier, Stéphane Pezennec, Fabienne Garnier-Lambrouin, Antoine Bouchoux
Publikováno v: Soft Matter
Soft Matter, 2015, 11 (2), pp.389-399. ⟨10.1039/c4sm01705f⟩
Soft Matter, Royal Society of Chemistry, 2015, 11 (2), pp.389-399. ⟨10.1039/c4sm01705f⟩
We examine the internal structure of milk casein micelles using the contrast variation method in Small-Angle Neutron Scattering (SANS). Experiments were performed with casein dispersions of different origins (i.e., milk powder or fresh milk) and exte
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0dc344ba2110696e116e358dccc8680
https://hal.science/hal-01209756
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8
Concentration of dairy products using a thin film spinning cone evaporator
Autor: Tim Birks, Fabienne Garnier-Lambrouin, Diarmuid Coffey, Gaëlle Tanguy, Anne Dolivet, Romain Jeantet, Serge Mejean, Pierre Schuck
Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2015, 166, pp.356-363. ⟨10.1016/j.jfoodeng.2015.07.001⟩
A new thin film concentration device based on a spinning cone evaporator has been specifically designed to process viscous products at low evaporation temperatures. Its effectiveness was evaluated for the concentration of skim milk and a whey protein
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5cfe08efd78ed486dafc3f077b003b40
https://hal.archives-ouvertes.fr/hal-01209867
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9
Interaction between lactoferrin and casein micelles in skimmed milk
Autor: Thomas Croguennec, Fabienne Garnier-Lambrouin, Geneviève Gésan-Guiziou, Na Li, Laure Phelebon
Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2012, 27 (1-2), pp.34-39. ⟨10.1016/j.idairyj.2012.06.003⟩
At pH 6.2-6.4, about half of the lactoferrin of bovine skim milk was retained in the colloidal (micellar) phase. Decreasing the pH to 5.4 or increasing the pH to 7.8 increased the fraction of lactoferrin bound to the casein micelles, as did cooling s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9660fc681c6d3af8a34e995f42b51de9
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00849232
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10
Unexpected displacement of the equilibrium between the apo and the holo form during ultrafiltration of the metalloprotein alpha-lactalbumin
Autor: M. Piot, Fabienne Garnier-Lambrouin, Geneviève Gésan-Guiziou, M. Van Audenhaege
Publikováno v: Procedia Engineering
Procedia Engineering, Elsevier, 2012, 44, pp.1823-1824. ⟨10.1016/j.proeng.2012.08.963⟩
Journal of Membrane Science
Journal of Membrane Science, Elsevier, 2012, 401-402, pp.195-203. ⟨10.1016/j.memsci.2012.02.002⟩
Euromembrane Queen Elisabeth II Conference Centre
Euromembrane Queen Elisabeth II Conference Centre, Sep 2012, Londres, United Kingdom. 2012
Ultrafiltration can be envisaged as an alternative to chromatography for the fractionation of proteins (and especially metalloproteins) provided the in-depth understanding of mechanisms involved during the process is completed. In the past, optimizat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::237262f4604641d74313662b94078b6d
https://hal.archives-ouvertes.fr/hal-01353534
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