Search results for "Process Engineering"
showing 10 items of 931 documents
Oil-In-Water Microemulsion Liquid Chromatography
2018
Oil-in-water microemulsions (O/W MEs) are obtained spontaneously by mixing two immiscible liquids (water and oil) in the presence of a surfactant. A co-surfactant is also often needed for ME stabil...
Development of anode supported Single Chamber Solid Oxide Fuel Cells running in air/methane mixture
2013
International audience; Single Chamber Solid Oxide Fuel Cells (SCFC) show a growing interest and are the concern of more and more papers. In such device, anode and cathode are ex-posed to a gas mixture of fuel (hydrocarbon) and oxidant (air) so that no more sealing with electrolyte is necessary. Their operating principle is based on the different catalytic activities of anode and cathode: Ideally, the anode has to be active for the oxidation of fuel while the cathode should present only a strong electro-activity for oxygen reduction. In this paper, we present the development of an anode supported SCFC device running in air/methane mixture characterized by their volume ratio, Rmix = CH4/O2.
Hydrophobic interactions between aroma compounds and beta-Lactoglobulin using a specific fluorescent probe and NMR
2008
International audience; Many aroma compounds are known to bind with proteins, and elucidating these bindind interactions is a key in a better knowledgment of flavour perception mechanisms (1). beta-Lactoglobulin (bLg), the major whey protein of milk, has been used as a model food protein in numerous studies. Previous work have shown different binding sites on bLg for aroma compounds as a function of their chemical class, and emphasized the importance of hydrophobic interactions (2). (...)
Aroma compound transfer between a solid food matrix and packaging films: a comprehensive approach
2008
International audience; Food quality is highly dependent on mass transfers occurring in food / packaging systems during storage. Particularly, aroma compound transfers are influenced by the composition and structure of the packaging and food matrix, the physico-chemical properties of aroma compounds and the conditions of the external environment (1). The influence of the food matrix on aroma compound-packaging film interactions was little studied in the literature (2,3). The objective of this work, in the framework of the French project CANAL ARLE, is to better understand aroma compound transfer into and through cellulosic and thermoplastic packaging films by taking into account their inter…
Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling
2008
International audience; On the basis of a first mechanistic model predicting aroma release in the oropharynx during food consumption, the aim of the present work was to improve its accuracy and to use it to identify the main mechanisms responsible for in-mouth aroma release. Comparison between predicted release kinetics and the ones measured by APCI-MS in the nasal cavity of subjects eating flavoured yogurt highlighted the reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and the model ability to simulate successive swallowing events as well as partial velopharyngeal closure. Parameters identified as the most influent for in-vivo aroma release were…
Hydrophobic interactions between aroma compounds and beta-Lactoglobulin using NMR and a fluorescent probe
2010
International audience; beta-lactoglobulin (bLg) is known to interact with aroma compounds affecting their release, and hence, their perception. bLg, composed of two hydrophobic binding sites, was used as a simple model food protein to investigate binding mechanisms as a function of ligand nature. Indeed, binding of small ligands to bLg sites is often selective, although some ligands bind to both sites. Interactions between bLg and one ketone, beta-ionone, and one phenol, guaiacol were investigated by combining two techniques: 2D Nuclear Magnetic Resonance for binding site location, and fluorescence using the 6-propionyl-2-(N, N-dimethylamino)naphthalene (PRODAN) probe for surface hydrophob…
Impact of oxydoreduction potential on biosynthesis of volatile compounds in acid skim milk gel: identification and quantification
2008
International audience; Oxydoreduction potential (Eh) is an environmental parameter which defines balances between oxidant species (acceptors of electrons) and reduced species (donors of electrons) of a medium. It may modify the growth capacity of microorganisms, the metabolic fluxes, participate to the quality of fermented products (2, 6, 7) and affect the production and/or stability of volatile compounds (3,5). (...)
Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
2019
International audience; We investigate selected chemical, technical, and economic aspects of the production of fish oil rich in polyunsaturated omega-3 fatty acids from anchovy filleting leftovers using d-limonene as the extraction solvent at ambient temperature and pressure. Entirely derived from the orange peel prior to orange squeezing for juice production, the bio-based solvent is easily recovered, affording a circular economy process with significant potential for practical applications.
Psychobiological effects of perinatal exposure to odorants in mice. Part II: Behavioural alterations
2010
National audience
Evolution expérimentale
2016
EA SPE GESTAD BIOME; L'évolution expérimentale consiste à tenter de mener en laboratoire le processus d’évolution afin d’en étudier les règles de fonctionnement sous-jacentes. Les sources de variation dans la réponse sont analysées au cours d’expériences exécutées et répliquées en conditions contrôlées. Cette approche dynamique de l’évolution complète les études habituelles analysant l’évolution a posteriori au moyen de méthodes comparatives ou en étudiant des fossiles. Elle constitue également un pont entre les études conduites dans les conditions naturelles et les simulations réalisées par modélisation mathématique.