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Дисертації з теми "Aliments enrichis – Applications industrielles"
Petitjean-Villemejane, Cindy. "Formulation raisonnée de biscuits à bénéfice satiété : approches physicochimique, nutritionnelle et sensorielle." Electronic Thesis or Diss., Paris, AgroParisTech, 2012. http://www.theses.fr/2012AGPT0007.
Повний текст джерелаCookies enriched with protein and/or fiber, and containing little fat and sugar, were formulated by optimizing both compositional parameters, in particular the water content of the dough, and process parameters such as kneading, shaping by rotary molding machine and baking. Formulation tools have been developed to optimize this phase. These include a sensory tool for predicting the machinability of molded doughs, and a mathematical tool for predicting the hydration of cookie doughs as a function of their protein and/or fiber composition. The first prototyping stage, carried out on a laboratory scale, resulted in the formulation of around 250-300 recipes. The prototypes then underwent three successive multi-criteria selections (250-300 -> 40 -> 14 -> 4 recipes), with product manufacture carried out at pilot scale. The transfer of scale from laboratory to pilot was optimized by precisely identifying the control and state variables in the cookie production diagram. The prototyping stage enabled the selection of relevant candidates (proteins and fibers) for enrichment. From the initial 250-300 recipes, 40 were selected on the basis of composition and machinability criteria, and were characterized from a sensory point of view (carried out by Kraft). From these 40 recipes, 14 were selected to be representative of the sensory space generated by the 40 recipes. On these 14 recipes, satiation and satiety studies were carried out by other project participants (task 2 and task 3), leading to the final selection of 4 recipes: a control recipe, a protein-enriched recipe, a fiber-enriched recipe and a protein + fiber-enriched recipe. In vitro digestions were carried out on these 4 models, using a sophisticated and dynamic tool, TIM-1, to follow the evolution of viscosity and hydrolysis of proteins and starch along the gastrointestinal tract. The instrumental characterizations carried out on selected products at different stages of the selection process demonstrated the importance of the effect of dough hydration and/or protein and/or fiber enrichment on i) the dimensional properties of dough pieces and cookies, ii) the rheological properties at cookie breakage, iii) the state of starch after baking, and iv) the contribution to viscosity and component degradation during digestion. These characterizations also ensured good reproducibility during the different phases of industrial production. The results of the in vitro digestions will be compared with those of the in vivo study
Bordenave, Nicolas. "Conception, étude et réduction de l'hydrophilie d'emballages antimicrobiens à base de papier et de chitosane." Bordeaux 1, 2007. http://www.theses.fr/2007BOR13498.
Повний текст джерелаBazoche, Pascale. "Economie de la consommation et stratégies industrielles : contributions théoriques et applications au secteur agroalimentaire." Paris 2, 2006. http://www.theses.fr/2006PA020012.
Повний текст джерелаBobineau, Valérie. "Stérilisation par la chaleur en continu à ultra-haute-température (U. H. T. ) : application à deux mélanges nutritionnels." Paris 5, 1991. http://www.theses.fr/1991PA05P064.
Повний текст джерелаDélia, Marie-Line. "Hydrogénation du xylose en xylitol par voie biologique : étude physiologique et cinétique." Toulouse, INPT, 1990. http://www.theses.fr/1990INPT012G.
Повний текст джерелаRoussel, Derungs Laurence. "Gélatinisation et liquéfaction séquentielles d'amidon de mai͏̈s dans un cuiseur-extrudeur à fourreau long utilisé comme réacteur enzymatique." Montpellier 2, 1991. http://www.theses.fr/1991MON20138.
Повний текст джерелаBen, Ammar Jihene. "Étude de l'effet des champs électriques pulsés sur la congélation des produits végétaux." Compiègne, 2011. http://www.theses.fr/2011COMP1965.
Повний текст джерелаThis work focuses on the study of the PEF pretreatment effect of plant tissue on the freezing process. For that purpose, a study of the mechanisms occurring during the plant tissue permeabilization by PEF was performed. Results show that cells treated in a perpendicular direction to the electric field lines are more readily permeabilized than those treated in the direction parallel to the fields. There is no direct relationship between the effectiveness of CEP treatment and the cell radius. The ratio of the electrical conductivity of the tissue before and after treatment plays an important role in the choice of the PEF treatment parameters. Results have shown that the effect produced by a PEF pretreatment on the osmotic dehydration (OD), the freeze-drying and the freezing process show that a pretreatment at low intensity (400-580 V/cm) reduces the required freezing time. The results of the model developed showed that treatment with CEP seems to decrease their latent heat by changing their water content. Products treated with CEP + DO are frozen and freeze-dried faster than the untreated samples and with a better visual appearance
Rodriguez-Serrano, Gabriela. "Micro et ultrafiltration de jus de fruits et de lactosérum hydrolysé par voie enzymatique." Montpellier 2, 1992. http://www.theses.fr/1992MON20230.
Повний текст джерелаVernes, Léa. "Mise au point d’un procédé innovant d’éco-extraction assisté par ultrasons d’ingrédients alimentaires à partir de spiruline et transposition à l’échelle industrielle." Electronic Thesis or Diss., Avignon, 2019. http://www.theses.fr/2019AVIG0273.
Повний текст джерелаMicroalgae are one of the most promising renewable resource for future sustainable food. Thanks to their diversity of metabolism, these microorganisms can synthesize a wide range of compounds of interest with high nutritional value. However, their consumption remains limited because of their intrinsic organoleptic characteristics unattractive. To tackle this problem and to overcome these barriers, this thesis was focused on the development of a production process of food ingredient from spirulina.A green and innovative method using ultrasonic technology for the extraction of proteins from Arthrospira platensis was proposed in a first part. This is the manothermosonication (MTS). The use of an experimental plan made it possible to optimize extraction parameters; and mathematical modeling and microscopic investigations led to an understanding of the mass transfer phenomena on the one hand, and the structural effects of ultrasound on spirulina filaments on the other hand. According to the experimental results, MTS allowed to obtain 229 % more proteins (28.42 ± 1.15 g / 100 g DW) compared to the conventional method without ultrasound (8.63 ± 1.15 g / 100 g DW). With 28.42 g of protein per 100 g of spirulina in the extract, a protein recovery rate of 50% was achieved in 6 minutes with a continuous MTS process. Based on these promising results, extrapolation tracks have been studied in order to propose decision support tools for process industrialization. Thus, a risk analysis procedure (HACCP & HAZOP), a cost study as well as the environmental impact of the process were developed in a second part of this work. Lastly, ways of exploiting by-products have been presented in a biorefinery approach
Linder, Michel. "Optimisation d'un procédé de valorisation de coproduits d'abattage par hydrolyse enzymatique : propriétés fonctionnelles et nutritionnelles des hydrolysats." Vandoeuvre-les-Nancy, INPL, 1996. http://docnum.univ-lorraine.fr/public/INPL_T_1996_LINDER_M.pdf.
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