Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting

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

Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

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

Contributors

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

Toward the design of functional foods and biobased products by 3D printing: A review

Autor: Pascal Tournayre, Stéphane Portanguen, Pierre-Sylvain Mirade, Thierry Astruc, Jason Sicard

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)

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

Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species

Autor: Fairouz Djeghim, Ibtissem Sanah, Abdelghani Boudjellal, Roumeila Bader, Sabine Leroy, Stéphane Portanguen, Régine Talon, Philippe Ruiz, Philippe Gatellier, Samira Becila

Publikováno v: Meat Science
Meat Science, 2021, 171, pp.108277. ⟨10.1016/j.meatsci.2020.108277⟩
Meat Science, Elsevier, 2021, 171, pp.108277. ⟨10.1016/j.meatsci.2020.108277⟩

International audience; El-Guedid is an Algerian traditional meat-based product that is prepared from red meats. It belongs to the wide diversity of salted/dried meat products. This study described the physicochemical and microbiological properties o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::476d861d829cd10a3551523719680cd0
https://doi.org/10.1016/j.meatsci.2020.108277