Zobrazeno 1 - 10
of 58
pro vyhledávání: '"génie des procedes alimentaires"'
Autor:
Doudies, Floriane, Loginov, Maksym, Lambrouin, Fabienne, Leconte, Nadine, Sharpnack, L., Hengl, N., Pignon, F., Gésan-Guiziou, Geneviève
Publikováno v:
Journées Scientifiques de l'Ecole Doctorale Ecologie Géosciences Agronomie Alimentation (ED EGAAL)
Journées Scientifiques de l'Ecole Doctorale Ecologie Géosciences Agronomie Alimentation (ED EGAAL), Jul 2019, Rennes, France
2018; Euromembrane 2018, Valence, ESP, 2018-07-09-2018-07-13
Journées Scientifiques de l'Ecole Doctorale Ecologie Géosciences Agronomie Alimentation (ED EGAAL), Jul 2019, Rennes, France
2018; Euromembrane 2018, Valence, ESP, 2018-07-09-2018-07-13
National audience; Ultra- and microfiltration of skim milk are widely used in the dairy industry for concentration and the fractionation of milk proteins. However their performances are limited by formation of a concentrated fouling layer of casein m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d5848ad537fb9f55376fdc5dcdf4c05c
https://hal.inrae.fr/hal-02788456
https://hal.inrae.fr/hal-02788456
Autor:
Doudies, Floriane, Loginov, Maksym, Hengl, N., Lambrouin, Fabienne, Leconte, Nadine, Pérez, Javier, Sharpnack, L., Pignon, F., Gesan-Guiziou, Genevieve
Publikováno v:
Euromembrane 2018
Euromembrane 2018, Jul 2018, Valence, Spain. 2018
Euromembrane 2018, Jul 2018, Valence, Spain. 2018
Ultra- and microfiltration of skim milk are widely used in the dairy industry for concentration and the fractionation of milk proteins. However their performances are limited by formation of a concentrated fouling layer of casein micelles at the memb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e7898e5086188495cbd1c19e0c739557
https://hal.archives-ouvertes.fr/hal-01855435
https://hal.archives-ouvertes.fr/hal-01855435
Autor:
D. Lerche, Eugène Vorobiev, Titus Sobisch, Franco Samper, Geneviève Gésan-Guiziou, Maksym Loginov
Publikováno v:
Journal of Membrane Science
Journal of Membrane Science, Elsevier, 2017, 536, pp.59-75. ⟨10.1016/j.memsci.2017.04.064⟩
Journal of Membrane Science, Elsevier, 2017, 536, pp.59-75. ⟨10.1016/j.memsci.2017.04.064⟩
The article is devoted to the application of analytical centrifugation for the measurement and analysis of centrifugal ultrafiltration kinetics. The model of centrifugal ultrafiltration of colloids accounting for the cake formation, compression and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13951bbe17547446486306bc26c53e89
https://hal.archives-ouvertes.fr/hal-01527076
https://hal.archives-ouvertes.fr/hal-01527076
Autor:
J.K. Bech, Romain Jeantet, Hans Bertelsen, Mélanie Carpin, A. Dalberg, Pierre Schuck, Jens Risbo
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2017, ⟨10.1016/j.jfoodeng.2017.04.006⟩
Journal of Food Engineering, Elsevier, 2017, 209, ⟨10.1016/j.jfoodeng.2017.04.006⟩
Journal of Food Engineering (209), 61-67. (2017)
Journal of Food Engineering, Elsevier, 2017, ⟨10.1016/j.jfoodeng.2017.04.006⟩
Journal of Food Engineering, Elsevier, 2017, 209, ⟨10.1016/j.jfoodeng.2017.04.006⟩
Journal of Food Engineering (209), 61-67. (2017)
Particle size distribution (PSD) is known to influence product properties such as flowability and compressibility. When producing crystalline lactose, different steps can affect the PSD of the final powder. The aim of this study was to investigate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d74bb57bb4575a40e7697d9945ddc0f2
https://hal.archives-ouvertes.fr/hal-01513287/document
https://hal.archives-ouvertes.fr/hal-01513287/document
Autor:
Chloé Modugno, Hélène Simonin, Mélanie Ragon, Marie-France Pilet, Monique Zagorec, Jean-Marie Perrier-Cornet
Publikováno v:
RIA. Revue Economique et Technique de l'Industrie Alimentaire Européenne
RIA. Revue Economique et Technique de l'Industrie Alimentaire Européenne, 2015, pp.18-20
HAL
RIA. Revue Economique et Technique de l'Industrie Alimentaire Européenne, 2015, pp.18-20
HAL
N° d'article 201511121820; La demande grandissante des consommateurs pour des produits alimentaires à teneur réduite en conservateurs pousse les industriels de l’agroalimentaire à rechercher des méthodes de conservation alternatives. Dans ce c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ec71a432a893e2a1509e52bf4f2ae276
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02319067
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02319067
Autor:
Cécile Le Floch-Fouéré, Romain Jeantet, Pierre Schuck, Nicolas Pradeau, Céline Sadek, Yannick Fallourd
Publikováno v:
Dairy Science & Technology
Dairy Science & Technology, EDP sciences/Springer, 2015, ⟨10.1007/s13594-014-0186-1⟩
Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (6), ⟨10.1007/s13594-014-0186-1⟩
Dairy Science and Technology 6 (95), 771-794. (2015)
Dairy Science & Technology, EDP sciences/Springer, 2015, ⟨10.1007/s13594-014-0186-1⟩
Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (6), ⟨10.1007/s13594-014-0186-1⟩
Dairy Science and Technology 6 (95), 771-794. (2015)
Drying usually results in various types of particle morphology that influence the properties and the functionality of powders. Understanding how the final shape of the particle is formed is therefore a key issue for industrial applications. However,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a570ec92bbe1dd240c34f82e57569516
https://hal.archives-ouvertes.fr/hal-01209717
https://hal.archives-ouvertes.fr/hal-01209717
Autor:
Guillaume Delaplace, Cécile Le Floch-Fouéré, Serge Mejean, Laurence Galet, Jeremy Petit, Philippe Accart, Romain Jeantet, Pierre Schuck
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2015, 149, pp.237-247. ⟨10.1016/j.jfoodeng.2014.10.022⟩
Journal of Food Engineering (149), 237-247. (2015)
Journal of Food Engineering, Elsevier, 2015, 149, pp.237-247. ⟨10.1016/j.jfoodeng.2014.10.022⟩
Journal of Food Engineering (149), 237-247. (2015)
This paper presents a dimensional analysis (DA) § approach of the atomisation process using a bi-fluid nozzle, allowing to predict droplet sizes of model solutions and skimmed milk concentrates in large ranges of operating conditions. Experimental r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::003f74282a2ef972dc799c5bee3f9692
https://hal.archives-ouvertes.fr/hal-01209745/document
https://hal.archives-ouvertes.fr/hal-01209745/document
Autor:
Schuck, Pierre, Jeantet, Romain
Publikováno v:
7. International Whey Conference 2014
7. International Whey Conference 2014, Sep 2014, Rotterdam, Netherlands. 2014
2014; 7. International Whey Conference 2014, Rotterdam, NLD, 2014-09-07-2014-09-09
7. International Whey Conference 2014, Sep 2014, Rotterdam, Netherlands. 2014
2014; 7. International Whey Conference 2014, Rotterdam, NLD, 2014-09-07-2014-09-09
Spray drying is a well-established technique to convert a liquid solution into individual solid particles. It is widely used in the dairy industry, especially in the whey sector. In fact, the dairy industry has to process huge amounts of whey each ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1fea4b7d1fb8d4e9a988d3b3d3e08f2a
https://hal.archives-ouvertes.fr/hal-01209703
https://hal.archives-ouvertes.fr/hal-01209703
Autor:
Hengl, N., Jin, Y., Baup, S., Pignon, F., Gondrexon, N., Sztucki, M., Narayanan, T., Gesan-Guiziou, Genevieve
Publikováno v:
Congrès MemPro V Intégration des Membranes dans les procédés
Congrès MemPro V Intégration des Membranes dans les procédés, Apr 2014, Toulouse, France. 2014
2014; Congrès MemPro V Intégration des Membranes dans les procédés, Toulouse, FRA, 2014-04-09-2014-04-11
Congrès MemPro V Intégration des Membranes dans les procédés, Apr 2014, Toulouse, France. 2014
2014; Congrès MemPro V Intégration des Membranes dans les procédés, Toulouse, FRA, 2014-04-09-2014-04-11
absent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::84863f61d709469ee09676fbe6dae3a8
https://hal.archives-ouvertes.fr/hal-01209607/document
https://hal.archives-ouvertes.fr/hal-01209607/document
Autor:
Dupont, Didier
Publikováno v:
Food and Quality of Life Conference, Olsztyn, POL, 2014-05-22-2014-05-23
Food and Quality of Life Conference
Food and Quality of Life Conference, May 2014, Olsztyn, Poland
Food and Quality of Life Conference
Food and Quality of Life Conference, May 2014, Olsztyn, Poland
absent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9b90270009c84a162e0c7b20da9f453e
http://prodinra.inra.fr/record/267146
http://prodinra.inra.fr/record/267146