Zobrazeno 1 - 10 of 45 pro vyhledávání: '"Gaëlle Tanguy"'
1
Akademický článek
Unravelling the Influence of Composition and Heat Treatment on Key Characteristics of Dairy Protein Powders Using a Multifactorial Approach
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
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2
Akademický článek
COMMD1-mediated ubiquitination regulates CFTR trafficking.
Autor: Loïc Drévillon, Gaëlle Tanguy, Alexandre Hinzpeter, Nicole Arous, Alix de Becdelièvre, Abdel Aissat, Agathe Tarze, Michel Goossens, Pascale Fanen
Publikováno v: PLoS ONE, Vol 6, Iss 3, p e18334 (2011)
The CFTR (cystic fibrosis transmembrane conductance regulator) protein is a large polytopic protein whose biogenesis is inefficient. To better understand the regulation of CFTR processing and trafficking, we conducted a genetic screen that identified
Externí odkaz: https://doaj.org/article/5061d0c3eb354a89b407b3b4a012778f
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3
Heat treatment of milk protein concentrates affects enzymatic coagulation properties
Autor: François Martin, Jeehyun Lee, Luisa Azevedo-Scudeller, Arnaud Paul, Guillaume Delaplace, Jennifer Burgain, Florence Rousseau, Gaëlle Tanguy, Marie-Hélène Famelart, Romain Jeantet, Cécile Le Floch-Fouéré
Publikováno v: Food Research International
Food Research International, 2022, 162, pp.112030. ⟨10.1016/j.foodres.2022.112030⟩
International audience; Dairy ingredients with highly concentrated protein contents are high added value products with expanding market. The manufacture of such ingredients includes a succession of unit operations of which heat treatment is a key ste
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::072e277b96e6674fc8429dc098b21170
https://hal.inrae.fr/hal-03865060
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4
Characterization of the superconcentration and granulation steps of a disruptive spray-drying free process for the manufacture of dairy powders
Autor: Cécile Le Floch-Fouéré, Gaëlle Tanguy, Eoin G. Murphy, Maheshchandra H. Patil, Romain Jeantet
Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2022, 317, pp.110865. ⟨10.1016/j.jfoodeng.2021.110865⟩
International audience; Breakthrough energy savings were recently projected by a spray-dryer free dairy powder manufacturing process based on superconcentration and granulation. The extent of superconcentration and the recirculation rate of powder fo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c17c5cf9fed1aed8c78c5ff621e33c8
https://hal.inrae.fr/hal-03436044/file/1-s2.0-S0260877421003915-main.pdf
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5
Determination of limiting factors in a novel superconcentration-granulation based dairy powder manufacturing process
Autor: Gaëlle Tanguy, Cécile Le Floch-Fouéré, Romain Jeantet, Eoin G. Murphy, Maheshchandra H. Patil
Publikováno v: Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2021, 74, pp.102798. ⟨10.1016/j.ifset.2021.102798⟩
International audience; An innovative approach based on superconcentration and granulation was investigated to manufacture dairy ingredients at lab-scale. A wet mass characterization technique, which measured agitator current consumption, was develop
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9e1c7c3fe3373a4a50fdde22b14eb94
https://hal.inrae.fr/hal-03404247
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6
Comparison of experimental setups for the production of milk concentrates and subsequent characterization
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⟩
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
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8
Drying in the Dairy Industry from Etablished Technologies to Advanced Innovations
Autor: Romain Jeantet, Luca Lanotte, Cécile Le Floch-Fouéré, Gaëlle Tanguy, Pierre Schuck
Publikováno v: CRC Press Inc. CRC Press, 296 p., 2021, Cecile Le Floch-Fouere, Pierre Schuck, Gaelle Tanguy, Luca Lanotte, Romain Jeantet; https://www.taylorfrancis.com/books/e/9781351119504, 978-0815359982. ⟨10.1201/9781351119504⟩
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powd
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5625e19e1a30c0b9a4cbdd244cf722c
https://hal.inrae.fr/hal-02953972
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