0000000000970063
AUTHOR
Laurence Dujourdy
showing 10 related works from this author
Are bacterial spores activated by High Pressure treatment at 20°C ?
2019
International audience
Identification of Volatile Compounds in Blackcurrant Berries: Differences Among Cultivars
2021
Berries of blackcurrant are known to produce a strong flavor. Some previous studies have reported that a given cultivar of blackcurrant can produce berries with a specific profile of volatile compounds. For the Burgundy region in France, the Noir de Bourgogne cultivar is especially important because it is the main ingredient of a liquor with a designation of origin. The aim of the present study was to characterize the volatile fractions of berries from 15 cultivars in order to explore the possibility of using different cultivars for liquor production. The plants were cultivated under the same conditions and harvested in the same year. The volatile fractions of the harvested berries were ana…
Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR.
2019
International audience; Oxidation of omega-3 fatty acids is a major limitation on its enrichment in food and beverages. An efficient and simple method to monitor lipid oxidation in complex systems is essential to limit lipid oxidation during formulation and processing. Fish oil-in-water emulsions (20% v/v) were exposed to iron or free radical initiated oxidation. Conjugated dienes (CDs) were rapidly measured using a previously developed fat extraction method. Fourier transform infrared (FTIR) spectroscopy has been used to directly record chemical changes occurring during oxidation. Variations were noticed in different spectral regions despite the presence of broad water bands near 3400 and …
Une étude exploratoire en supermarché virtuel pour encourager les consommateurs à choisir des produits alimentaires à base de légumes secs : quel imp…
2021
International audience
Understanding the Effects of High Pressure on Bacterial Spores Using Synchrotron Infrared Spectroscopy
2020
International audience; Bacterial spores are extremely resistant life-forms that play an important role in food spoilage and foodborne disease. The return of spores to a vegetative cell state is a three-step process, these being activation, germination, and emergence. High-pressure (HP) processing is known to induce germination in part of the spore population and even to inactivate a high number of Bacillus spores when combined with other mild treatments such as the addition of nisin. The aim of the present work was to investigate the mechanisms involved in the sensitization of spores to nisin following HP treatment at ambient temperature or with moderate heating leading to a heterogeneous …
“You look at it, but will you choose it”: Is there a link between the foods consumers look at and what they ultimately choose in a virtual supermarke…
2022
Most of the studies that showed a link between gaze allocation and consumer's food choices were performed on food products belonging to a same category. However, consumers usually make food choices in more complex environments, between many different products, and different factors can influence their choices. Therefore, our study aimed to understand the link between gaze behavior and food choices in a complex and realistic situation of choice. Participants (n=99) performed a food choice task in a virtual supermarket. They had to choose three food products to create a dish in four scenarios evoking different motivations (focus on health, environment, food pleasure, and daily scenario as con…
IA neuro-symbolique pour l'interprétation granulaire des données des bases STUPS© et OTARIES© : défis applicatifs et perspectives
2023
Historiquement, l'intelligence artificielle (IA) s'est divisée en 2 courants selon les hypothèses faites pour modéliser l'intelligence humaine : l'IA symbolique, supposant que des symboles sont nécessaires, et l'IA statistique (plus particulièrement l'IA connexionniste) affirmant le contraire. Dernièrement, l'IA neuro-symbolique tente de réconcilier les 2. Les travaux présentés dans cet article sont en en collaboration avec la Police Scientifique française, dans le contexte du Plan National Stup. Nous présentons les problématiques métiers en lien avec le projet, puis en déduisons les problématiques scientifiques. Après un rappel des domaines de l'IA et leurs limites, nous présentons un état…
Evaluating nudging strategies towards pulses: how a virtual setting combining eye-tracking and explicit measures can help to understand consumer beha…
2020
International audience
Understanding consumer behavior and evaluating nudge strategies to increase food choice of pulses: how virtual reality combined with eye-tracking and…
2020
International audience
L’évaluation sensorielle au service d’une nouvelle offre de verres à vin
2019
International audience; Consommateurs éclairés, attentifs aux objets exclusifs de la dégustation, comme professionnels du monde du vin, de la gastronomie et de l’œnotourisme attendent du verre à vin une polyvalence accrue. Disposer d’un verre par couleur, cépage ou appellation est révolu car en décalage avec nos modes de vie et nos circonstances de consommation et souvent incompatible avec les contraintes économiques ou organisationnelles que connaissent les professionnels de la filière.Néanmoins, le verre continue de véhiculer une image qualitative et reste un vecteur incontournable pour permettre aux vins d’exprimer leurs caractéristiques sensorielles, principalement visuelles et olfactiv…