Search results for "Produits alimentaires"
showing 7 items of 7 documents
Cassava starch processing at small scale in North Vietnam
2008
International audience; In Northern Vietnam, small-scale cassava starch processing is conducted in densely populated craft villages, where processors face difficulties to expand their activities. Three different processing systems were studied among a cluster of three communes in the Red River Delta, producing up to 430 t of starch (at 55% dry matter) per day. The first system, type A, is a cylindrical rasper and a manual sieve, the second, type B, is a cylindrical rasper and stirring-filtering machine and the third, type C, used equipment for both the rasping and filtering stages. Moisture, starch, crude fibers and ash content analysis were carried out on samples collected from the A-B-C m…
Effects of PET packaging on the quality of an orange juice made from concentrate
2004
An orange juice made from concentrate was conditioned in three different PET (PolyEthylene Terephtalate) and glass packagings. Influence of storage conditions (length of storage, light, oxygen) on vitamin C content, browning index, and colour were measured. Results show that permeability to oxygen of PET packagings is the major factor detrimentally affecting the above parameters.
Rice cooking and sensory quality
2019
International audience; This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption. The main sensory attributes evaluated around the world are described, and their relationship with the diversity of consumer demand is discussed. Instrumental methods for predicting quality measured on either raw or cooked grains are reviewed. The changes that occur in the rice grain during cooking are described along with a modeling approach able to predict the changes and their spatial distribution in the rice grai…
Effects of garlic powders with varying alliin contents on hepatic drug metabolizing enzymes in rats
2003
International audience; The anticarcinogenic effect of garlic has been demonstrated in both epidemiologic and experimental studies. In this study, possible mechanisms involved in the anticarcinogenic effect of garlic consumption were assessed by determining its capacity to alter drug metabolizing enzymes, in relation with its alliin content. Rats were fed a diet for 2 weeks containing 5% garlic powders produced from bulbs grown on soils with different levels of sulfate fertilization and therefore containing differing amounts of alliin. Activities of several hepatic enzymes, which are important in carcinogen metabolism such cytochromes P450 (CYP) and phase II enzymes, were determined. Garlic…
Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS
2017
Dark chocolates develop several organoleptic characteristics depending on cocoa origin, cocoa variety and fabrication process. These parameters influence the chemical composition of the chocolates, and among other components volatile organic compounds (VOCs) responsible for aroma mainly determine their sensory perception. Sensory evaluation is able to discriminate chocolates with various organoleptic properties. Proton Transfer Reaction Mass Spectrometry (PTR-MS) is capable of monitoring VOCs released in foodstuffs headspace at ppb level in real time. But is PTR-MS able to discriminate chocolates as sensory analysis does? To answer this question, 192 dark chocolates produced from cocoa bean…
Modeling small‐scale cassava starch extraction. Simulation of the reduction of water consumption through a recycling process
2010
International audience; The purpose of this study was to model the extraction unit operation of the cassava starch manufacturing process and to propose a realistic recycling simulation in order to reduce the volumes of effluents. The model was developed from reactors which are commonly used for cassava starch extraction at a household scale in Vietnam. The reactors were tested using inflow starch as a marker at the beginning of the batch process. The experimental residence time distribution (RTDexp) was calculated by the outflow of the starch concentration. Using Matlab®, the RTDexp was compared to the theoretical residence time distribution (RTDth). The dynamic model obtained was built up …
Explorer la biodiversité pour trouver de nouvelles souches microbiennes pour les innovations de produits alimentaires
2015
Référence : 201511122729; Entre les innovations alimentaires renforçant les propriétés sensorielles ou de santé ou améliorant le procédé, la demande de souches microbiennes nouvelles est forte. Toutefois, trouver de nouvelles souches libres de droits et efficaces n’est pas une tâche facile. Dans cet article, seront présentées des voies d’innovations pour augmenter le bénéfice sensoriel de fermentations et les activités du laboratoire international «Tropical Bioresources & Biotechnology» pour découvrir de nouvelles souches et de nouveaux procédés basés sur les fermentations traditionnelles de produits tropicaux.