Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Jason Sicard"'
Autor:
Alain Kondjoyan, Jason Sicard, Paolo Cucci, Fabrice Audonnet, Hiba Elhayel, André Lebert, Valérie Scislowski
Publikováno v:
Foods, Vol 11, Iss 8, p 1139 (2022)
Preventing animal-source food waste is an important pathway to reducing malnutrition and improving food system sustainability. Uncontrolled color variation due to oxidation is a source of waste as it prompts food rejection by consumers. Evaluation of
Externí odkaz:
https://doaj.org/article/8a80eb93955d40bdb959939d180dfabb
Autor:
Jason Sicard, Sophie Barbe, Rachel Boutrou, Laurent Bouvier, Guillaume Delaplace, Gwenaëlle Lashermes, Laëtitia Théron, Olivier Vitrac, Alberto Tonda
Publikováno v:
Journal of Food Process Engineering
Journal of Food Process Engineering, 2023, ⟨10.1111/jfpe.14325⟩
Journal of Food Process Engineering, 2023, ⟨10.1111/jfpe.14325⟩
International audience; To meet current societal demand for more sustainable transformation processes and bioresources, these processes must be optimized and new ones developed. The evolution of various systems (raw material, food, or process attribu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b4db2b7f096af2def3da84fb634545b
https://hal.inrae.fr/hal-04040429
https://hal.inrae.fr/hal-04040429
Autor:
Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphael Favier, Jason Sicard, Jacques Rouel, Dominique Gruffat, Pierre-Sylvain Mirade
Publikováno v:
Processes; Volume 10; Issue 6; Pages: 1229
This study investigated the effect of combining tumbling and sous-vide cooking processes on the tenderness, cooking losses and colour of bovine Semitendinosus (ST) muscles sampled from Charolais-breed cows. Half of the ST muscles were tumbled for 12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::857599d1d16445617b1ffb6965d33eb2
Autor:
Dominic Agyei, C. Anandharamakrishnan, Federico Antonioli, Jeetendra Prakash Aryal, Thierry Astruc, Zita Avelar, Manlio Bacco, Anastasia V. Badeka, Aparna Banerjee, Marianthi Basalekou, Soottawat Benjakul, Rajeev Bhat, Gianluca Brunori, Callistus Bvenura, Gustavo Cabrera-Barjas, Rocio Campos-Vega, Maria Carpena, James S. Chacha, Kasidate Chantakun, Gyaneshwer Chaubey, Arpit Chauhan, Ngawang Chhogyel, Li-Choo Chong, Marta Correia Coelho, M. Liceth Cuellar-Nuñez, Facundo Cuffia, J.H. Cvejic, Marlon Dalmoro, Michael K. Danquah, Cédric Delattre, Tiziana de-Magistris, Emma J. Derbyshire, Alessandra Durazzo, Paula Judith Perez Espitia, Shafquat Fakhrah, Tim J.A. Finnigan, Maria Fraga-Corral, Carlos Alberto Fuenmayor, Paula Garcia-Oliveira, Tharani Gopalakrishnan, Fabrizia Guerra, D.M.C.C. Gunathilake, Masoud Hamidi, Md Kamrul Hasan, Norhashila Hashim, D.M.K.S. Hemathilake, Lee-Hoon Ho, Nurul Huda, Ishamri Ismail, Sadeeka Layomi Jayasinghe, Jaison Jeevanandam, B.K.K.K. Jinadasa, Theresia J. Jumbe, Stamatina Kallithraka, Learnmore Kambizi, Ioannis K. Karabagias, Vassilios K. Karabagias, Champika Shyamalie Kariyawasam, Benjamin Kipkemboi Kogo, Pooria Safarzadeh Kozani, Pouya Safarzadeh Kozani, Srinivasan Krishnamoorthy, Kissa B.M. Kulwa, Lalit Kumar, Maria Kyraleou, Rayees Ahmad Lone, Massimo Lucarini, Diosey Ramon Lugo-Morin, Paolina Lukova, Ivan Luzardo-Ocampo, Navneet Manchanda, Maria Cecilia Mancini, Garcia-Vaquero Marco, Davide Marnetto, Weihao Meng, Philippe Michaud, Pierre-Sylvain Mirade, Chandra Sekhar Mohanty, Maimunah Mohd Ali, Katrin Molina-Besch, Mauricio Moncada, J.A. Moses, Taihua Mu, Prashantha Naik, Sagar Prasad Nayak, Amirhossein Nazhand, Chigozie E. Ofoedu, Annika Olsson, Funmilola Oluwafemi, B. Dave Oomah, Ashutosh Kumar Pandey, Visweswara Rao Pasupuleti, Ajai K. Pathak, Ricardo N. Pereira, Guillaume Pierre, Manuela Estevez Pintado, Stéphane Portanguen, Miguel Angel Prieto, Shamprasad Varija Raghu, Dil Bahadur Rahut, Vijayakumar Raja, Geethalakshmi Ramakrishnan, Nivaz Sundar Rani, Sujith Ratnayake, Bernardo D. Ribeiro, Tânia Bragança Ribeiro, Rui M. Rodrigues, Edgar Rojas-Rivas, Silvia Rolandi, Antonello Santini, Kunwar Sarvendra, Tassou Savvas, Ivano Scotti, Jason Sicard, Aline R.A. Silva, Marselle M.N. Silva, Jesus Simal-Gandara, Abdul Razack Sirajunnisa, Tetsushi Sonobe, Jan Mei Soon, Eliana B. Souto, Selma B. Souto, Katyayani Sukhavasi, Rashid A. Suleiman, Duraiarasan Surendhiran, Thuan-Chew Tan, Pascal Tournayre, Chibuike Udenigwe, Pilar Uldemolins, Oscar Valdes, Stojceska Valentina, F. Van Bockstaele, António A. Vicente, Glenise Bierhalz Voss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::089c40a917ab7da77006e790eb26cf0a
https://doi.org/10.1016/b978-0-323-91001-9.09990-4
https://doi.org/10.1016/b978-0-323-91001-9.09990-4
Autor:
Tara Grauwet, Sébastien Marze, George van Aken, Steven Le Feunteun, Anja E.M. Janssen, Pierre Sylvain Mirade, S.H.E. Verkempinck, Juliane Floury, Jason Sicard, Anton Pluschke, Alain Kondjoyan
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2021, 116, pp.870-883. ⟨10.1016/j.tifs.2021.08.030⟩
Trends in Food Science and Technology 116 (2021)
Trends in Food Science and Technology, 116, 870-883
Trends in Food Science and Technology, Elsevier, 2021, 116, pp.870-883. ⟨10.1016/j.tifs.2021.08.030⟩
Trends in Food Science and Technology 116 (2021)
Trends in Food Science and Technology, 116, 870-883
International audience; Background: In vitro digestion methods are widely used to investigate the effect of food properties on the hydrolysis of the main macronutrients: starch, lipid and protein. The growing quantity of experimental data calls for s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3e58beffea2be88a693c6922a8d0da4
https://hal.inrae.fr/hal-03348081v2/file/Accepted_manuscript_Le_Feunteun_Trends_2021.pdf
https://hal.inrae.fr/hal-03348081v2/file/Accepted_manuscript_Le_Feunteun_Trends_2021.pdf
Autor:
Véronique Santé-Lhoutellier, Thierry Sayd, M-A Peyron, J. Pinguet, Christophe Chambon, P-S Mirade, Jason Sicard
Publikováno v:
Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2021, 12 (196), pp.7283-7297. ⟨10.1039/d1fo00969a⟩
Food and Function, 2021, 12 (196), pp.7283-7297. ⟨10.1039/d1fo00969a⟩
Food and Function, Cambridge : Royal Society of Chemistry, 2021, 12 (196), pp.7283-7297. ⟨10.1039/d1fo00969a⟩
Food and Function, 2021, 12 (196), pp.7283-7297. ⟨10.1039/d1fo00969a⟩
International audience; The elderly population will increase sharply in the future, along with an emerging range of specific nutritional needs that include adapted food. We aimed to develop a workflow to study the fate of a food,objectify the bioavai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72b96baa126e66b85e2f311a8f82fd6f
https://pubmed.ncbi.nlm.nih.gov/34169307
https://pubmed.ncbi.nlm.nih.gov/34169307
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2019, 86, pp.188-198
Trends in Food Science and Technology, Elsevier, 2019, 86, pp.188-198. ⟨10.1016/j.tifs.2019.02.023⟩
Trends in Food Science and Technology (86), 188-198. (2019)
Trends in Food Science and Technology, Elsevier, 2019, 86, pp.188-198
Trends in Food Science and Technology, Elsevier, 2019, 86, pp.188-198. ⟨10.1016/j.tifs.2019.02.023⟩
Trends in Food Science and Technology (86), 188-198. (2019)
Background 3D printing or additive manufacturing (AM) now provides enormous freedom to design, manufacture and innovate in various domains, even in foodstuffs development. Given the immense potential applications related to AM, many authors are even
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::718960baa506a15b000910fc9e8acf09
https://doi.org/10.1016/j.tifs.2019.02.023
https://doi.org/10.1016/j.tifs.2019.02.023
Autor:
Verkempinck, Sarah H. E., Steven Le Feunteun, Juliane Floury, Janssen, Anja E. M., Alain Kondjoyan, Sébastien Marze, Pierre-Sylvain Mirade, Anton Pluschke, Jason Sicard, George van Aken, Tara Grauwet
Publikováno v:
International Conference on Food Digestion
International Conference on Food Digestion, May 2021, virtual Conference, France
HAL
International Conference on Food Digestion, May 2021, virtual Conference, France
HAL
International audience; Background: Hydrolysis of macronutrients is widely studied by in vitro digestion methods. The data obtained is often analyzed to a limited extent due to a lack of know-how. However, mathematical models offer a unique opportuni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::49194b5b229a5ab0048a2e620a2ca9f8
https://hal.inrae.fr/hal-03268954
https://hal.inrae.fr/hal-03268954
Autor:
Cédric Baudrit, C. Trelea, Magdalena Kristiawan, Sofiane Guessasma, Pierre-Sylvain Mirade, Guillaume Delaplace, Valérie Guillard, L. Pottier, Jason Sicard, Denis Flick, Amadou Ndiaye, G. Della Valle, Sébastien Curet, Philippe Bohuon, Alain Kondjoyan, Patrice Buche, G. Trystram, Violaine Athès, D. Della Valle, Hubert Chiron, F. Courtois, Ioana Suciu, Kamal Kansou, Christophe Fernandez, Pascal Tournayre, Artemio Plana-Fattori
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩
Journal of Food Engineering, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩
Journal of Food Engineering, Elsevier, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩
Journal of Food Engineering, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩
International audience; This paper presents a digital learning tool, MESTRAL (“Modélisation Et Simulation des TRansformations ALimentaires”, “Modelling and Simulating Food Processing” in English), that can provide educators with a tool to te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::060c7c99384f0346eb81b00c87bf1668
https://hal.inrae.fr/hal-02980650/document
https://hal.inrae.fr/hal-02980650/document