Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Pierre-Sylvain MIRADE"'
Autor:
Sophie PRACHE, Camille ADAMIEC, Thierry ASTRUC, Elisabeth BAÉZA, Pierre-Etienne BOUILLOT, Antoine CLINQUART, Cyril FEIDT, Estelle FOURAT, Joël GAUTRON, Agnès GIRARD, Laurent GUILLIER, Emmanuelle KESSE-GUYOT, Bénédicte LEBRET, Florence LEFÉVRE, Sophie LE PERCHEC, Bruno MARTIN, Pierre-Sylvain MIRADE, Fabrice PIERRE, Mégane RAULET, Didier RÉMOND, Pierre SANS, Isabelle SOUCHON, Catherine DONNARS, Véronique SANTÉ-LHOUTELLIER
Publikováno v:
INRAE Productions Animales (2023)
Cette synthèse dresse un bilan critique de l'état des connaissances sur la qualité des aliments d'origine animale selon les conditions de production de l’animal et de transformation des produits, y compris les attentes et comportements des conso
Externí odkaz:
https://doaj.org/article/e696d0894e8d4d0095a4b33fbb418792
Autor:
Thierry Astruc, Annie Vénien, Sylvie Clerjon, Raphael Favier, Olivier Loison, Pierre-Sylvain Mirade, Stéphane Portanguen, Jacques Rouel, Mailys Lethiec, Arno Germond
Publikováno v:
Heliyon, Vol 8, Iss 11, Pp e11245- (2022)
Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the right-side fillets underwent
Externí odkaz:
https://doaj.org/article/972672e7ff884275a413c3836b6d1460
Autor:
Arno Germond, Annie Vénien, Christine Ravel, Brayan Castulovich, Jacques Rouel, Morgane Hutin, Sara Mezelli, Sandy Lefin, Pierre-Sylvain Mirade, Thierry Astruc
Publikováno v:
Foods, Vol 12, Iss 10, p 1957 (2023)
Fish industry operators have to process fish that arrive at various postmortem times. Postmortem time constrains processing and impacts product quality, safety, and economic value. The objective identification of biomarkers is desirable to predict th
Externí odkaz:
https://doaj.org/article/0840e5ffa7da498183877a3ceca11796
Autor:
Coline Schiell, Stéphane Portanguen, Valérie Scislowski, Thierry Astruc, Pierre-Sylvain Mirade
Publikováno v:
Foods, Vol 12, Iss 7, p 1375 (2023)
In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food produc
Externí odkaz:
https://doaj.org/article/4c1ffe4e0bb948f8b9b96b1dc6f6c2d6
Autor:
Stéphane Portanguen, Pascal Tournayre, Paul Gibert, Selma Leonardi, Thierry Astruc, Pierre-Sylvain Mirade
Publikováno v:
Foods, Vol 11, Iss 3, p 458 (2022)
The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research. One current hurdle is the implementation of the 3D printing process for meat
Externí odkaz:
https://doaj.org/article/0c86204b61764c8ca978f80c78c8ba2f
Autor:
Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphael Favier, Jacques Rouel, Annie Vénien, Thierry Astruc, Dominique Gruffat, Pierre-Sylvain Mirade
Publikováno v:
Foods, Vol 10, Iss 11, p 2802 (2021)
Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve Semitendinosu
Externí odkaz:
https://doaj.org/article/cd9cefd95d82444e923db2b852cf08eb
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:
Florence Lefèvre, B. Lebret, S. Le Perchec, Pierre-Sylvain Mirade, Catherine Donnars, Pierre Sans, Agnès Girard, Fabrice Pierre, S. Prache, B. Martin, Antoine Clinquart, M. Raulet, Laurent Guillier, Didier Rémond, Joël Gautron, Véronique Santé-Lhoutellier, C. Adamiec, P.E. Bouillot, E. Baéza-Campone, E. Fourat, Thierry Astruc, Cyril Feidt, Emmanuelle Kesse-Guyot, Isabelle Souchon
Publikováno v:
Animal
Animal, 2022, 16 (1), ⟨10.1016/j.animal.2021.100376⟩
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), In press, ⟨10.1016/j.animal.2021.100376⟩
animal
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), In press, ⟨10.1016/j.animal.2021.100376⟩
Animal, 2022, 16 (1), ⟨10.1016/j.animal.2021.100376⟩
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), In press, ⟨10.1016/j.animal.2021.100376⟩
animal
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), In press, ⟨10.1016/j.animal.2021.100376⟩
International audience; This article critically reviews the current state of knowledge on the quality of animal-source foods according to animal production and food processing conditions, including consumer expectations-behaviours and the effects of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87faa3086b3d3272d0dad9942a149f0f
https://hal.science/hal-03445602
https://hal.science/hal-03445602
Autor:
Stéphane Portanguen, Pascal Tournayre, Paul Gibert, Selma Leonardi, Thierry Astruc, Pierre-Sylvain Mirade
Publikováno v:
Foods; Volume 11; Issue 3; Pages: 458
Foods, Vol 11, Iss 458, p 458 (2022)
Foods, Vol 11, Iss 458, p 458 (2022)
The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research. One current hurdle is the implementation of the 3D printing process for meat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16be11d7ad1a1b170e652998eec5c2c6
https://pubmed.ncbi.nlm.nih.gov/35159608
https://pubmed.ncbi.nlm.nih.gov/35159608