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Добірка наукової літератури з теми "Préservation des aliments"
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Статті в журналах з теми "Préservation des aliments"
Bailly-Chouriberry, Ludovic. "Assurer la régularité des compétitions hippiques et sportives : au coeur des activités du Laboratoire des Courses Hippiques." Le Nouveau Praticien Vétérinaire équine 14, no. 53 (2021): 6–14. http://dx.doi.org/10.1051/npvequi/53006.
Повний текст джерелаLessard, Michaël. "Le calcul des aliments du parent de fait : de l’approche synchronique à l’approche étapiste." Les Cahiers de droit 60, no. 1 (April 10, 2019): 251–81. http://dx.doi.org/10.7202/1058571ar.
Повний текст джерелаSraïri, Mohamed Taher. "Extensive livestock farming in Morocco: From marginal territories to major social and environmental roles." Revue d’élevage et de médecine vétérinaire des pays tropicaux 68, no. 2-3 (March 25, 2016): 123. http://dx.doi.org/10.19182/remvt.20598.
Повний текст джерелаZongo, Rene T., Andre Kiema, Seydou Ouattara, Andre Zongo4, and Valerie M. C. Bougouma. "Etat des lieux des pratiques de stockage et de conservation du maïs après la récolte et leur impact sur la qualité du produit au Burkina Faso." International Journal of Biological and Chemical Sciences 18, no. 2 (July 26, 2024): 463–75. http://dx.doi.org/10.4314/ijbcs.v18i2.12.
Повний текст джерелаRocher, François. "Repenser le Québec dans un Canada multinational. Pour un modèle fonctionnel de la citoyenneté." Globe 1, no. 1 (December 16, 2010): 77–113. http://dx.doi.org/10.7202/1000102ar.
Повний текст джерелаLaugrand, Frédéric, and Galo Luna-Penna. "IsumaTV, la Babel du Grand Nord." Recherches amérindiennes au Québec 43, no. 2-3 (July 28, 2014): 31–47. http://dx.doi.org/10.7202/1026105ar.
Повний текст джерелаPiponiot, Camille. "Quel futur pour les forêts de production en Amazonie ? Du bilan carbone de l’exploitation forestière à la recherche de compromis entre services écosystémiques (bois d’œuvre, biodiversité et carbone)." BOIS & FORETS DES TROPIQUES 341 (July 20, 2019): 89. http://dx.doi.org/10.19182/bft2019.341.a31731.
Повний текст джерелаGUY, G., and L. FORTUN-LAMOTHE. "Avant-propos." INRAE Productions Animales 26, no. 5 (December 19, 2013): 387–90. http://dx.doi.org/10.20870/productions-animales.2013.26.5.3167.
Повний текст джерелаGROSCLAUDE, F. "Avant-propos." INRAE Productions Animales 11, no. 1 (February 1, 1998). http://dx.doi.org/10.20870/productions-animales.1998.11.1.3911.
Повний текст джерелаJean. "Publication de descriptifs techniques extraits de l’Atlas des bois tropicaux." BOIS & FORETS DES TROPIQUES 347 (April 2, 2021). http://dx.doi.org/10.19182/bft2021.347.a36353.
Повний текст джерелаДисертації з теми "Préservation des aliments"
Belalia, Rachid. "Synthèse d'un biocide par modification chimique de chitosanePréservation du bois , préservation des aliments." Bordeaux 1, 2006. http://www.theses.fr/2006BOR13142.
Повний текст джерелаRizzotto, Francesco. "Approches innovantes pour la préservation et la sécurité des aliments : développement de l'emballage actif et dépistage microbiologique avancé." Electronic Thesis or Diss., université Paris-Saclay, 2024. http://www.theses.fr/2024UPASB036.
Повний текст джерелаFood conservation and safety are major concerns in the agri-food sector. Food lost and waste, due to deterioration and microbial contamination, have a significant economic impact. Additionally, foodborne pathogens pose serious health risks to consumers. Conventional methods for food preservation and microbial analysis have limitations that urgently require innovation. This thesis aims to develop practical and sustainable solutions to enhance food quality and safety. Metallic and metal oxide nanoparticles (NPs) are versatile materials known for their unique properties such as antioxidant, antimicrobial, optical, and catalytic activities. They can be incorporated into packaging films to inhibit microbial growth and extend food shelf life. In this study, NPs were developed by doping TiO2 with iron to obtain Fe2TiO5 NPs, which were found non- cytotoxic as demonstrated on Caco-2 cells. Furthermore, films incorporating Fe2TiO5 into alginate showednomigrationofironortitaniumionsintofood simulants, suggesting their safety as packaging materials. Fe2TiO5 also exhibited strong antioxidant efficacy, confirmed by a fresh fruit preservation test using alginate films containing Fe2TiO5. Alginate, a biodegradable material, offers an alternative to petroleum-based plastics, promoting sustainable food preservation. Two different solutions were studied to develop new methodologies for detecting foodborne pathogens. The first involved a colorimetric test to detect B. cytotoxicus spores, which pose a serious risk due to their resistance to industrial treatments. The detection principle is based on the peroxidase-like catalytic activity of gold nanoparticles (AuNPs) enhanced by the spores. The detection platform consists of a tube containing AuNPs and magnetic particles, both conjugated with an aptamer selected for its specificity towards B. cytotoxicus spores. Upon addition of the sample, the presence of spores is indicated by an increased color change of the solution, due to the oxidation of tetramethylbenzidine (TMB) in the presence of H2O2. The developed test enabled rapid and specific naked-eye detection of target spores directly in food items such as milk or mashed potatoes. The second test involved an electrochemical genosensor to detect Campylobacter, the most common cause of foodborne zoonoses. Detection was based on hybridization between a Campylobacter DNA sequence and a complementary DNA probe immobilized on a screen-printed gold electrode. After DNA probe immobilization, passivation with mercaptohexanol was carried out to reduce DNA molecule adsorptionphenomenaontheelectrodeandavoid nonspecific signals The study demonstrated promising detection capabilities. However, challenges regarding surface passivation and detection signal stability underscored the need for further optimizations. Overall, the thesis aims to improve food quality and safety, contribute to a more sustainable food system, and stimulate technological research and development
Bougherara, Douadia. "L' écolabellisation : un instrument de préservation de l'environnement par le consommateur ? Une application aux produits agro-alimentaires." Dijon, 2003. http://www.theses.fr/2003DIJOE004.
Повний текст джерелаThe thesis describes ecolabeling as a hybrid institutional device, distinguished from other environmental policy tools through its explicit reliance on the market, a mechanism intended to promote collective well-being through the diffusion of information. We aim to characterize and analyze the functions of this device by underlying the necessary conditions to ensure ecolabeling leads to environmental improvement. The first section describes and analyzes ecolabeling as a complement to other environmental policy tools. The second section identifies and investigates several mechanisms which may enhance the efficiency of transactions, between sellers and consumers, of products embedded with environmental attributes. The third section examines one of the foundations of ecolabel efficiency by measuring and characterizing consumers' willingness to pay for agro-food products embedded with environmental attributes
Thomas, Caroline. "Préservation de l'arôme dans un jambon cuit non nitrité." Thesis, Clermont-Ferrand 2, 2014. http://www.theses.fr/2014CLF22522.
Повний текст джерелаSodium nitrite is an essential ingredient in the cooked ham production process, yet its use is under challenge due to food safety concerns. Sodium nitrite is a multifunctional additive used for its ability to act on several fronts—from inhibiting oxidation and preventing microbial growth to giving desirable colour and aroma. This study focused on the aroma function under a wider objective to reduce nitrite use in cooked ham processing. Using several complementary methods with gas chromatography–olfactometry, we first identified 2- methyl-3-furanthiol, 2-methyl-3-(methyldithio)furan and bis(2-methyl-3-furyl)disulfide as the odour- active sulphur-compounds responsible for cooked ham flavour. It emerged that in the absence of nitrite—and therefore the absence of inhibited oxidation—the massive formation of an array of odour-active compounds produced by oxidative breakdown tended to disrupt the overall aroma of the final cooked ham. Next, in an effort to restore this aroma in the absence of nitrite, the study was organized into two strands, where the first strand aimed to promote the production of key aroma-active sulphur-compounds while the second strand aimed to minimize the formation of aroma-disruptive oxidation compounds by using natural antioxidants. This research was led on model cooked mini-hams. We identified thiamine as the major precursor of 2-methyl-3-furanthiol, 2-methyl-3-(methyldithio)furan and bis(2-methyl-3-furyl)disulfide under cooked ham production conditions, and we selected acerola, cranberry, onion and tea extracts as natural antioxidants. The coupled evaluations of oxidation and aroma showed that the formulated mixture of these four extracts not only equalled the antioxidant performances of added sodium nitrite but also lifted the “cooked ham” head note compared to the reference no-added-nitrite formulation. The association of thiamine and vegetal extracts ultimately made it possible to produce no-added-nitrite hams that, in terms of aroma and oxidation levels, proved almost identical to nitrite-added ham. The engineered formulations thus offer a good research track to suppress the sodium nitrite in cooked ham. The problem of how to restore the distinctive pink colour of cooked ham is an issue that remains to be resolved, and the ability of these new formulations to inhibit microbial growth needs to be validated
Tellez, Perez Carmen. "Valorisation de la production agricole mexicaine par préservation et séchage par autovaporisation instantanée : cas du piment vert." Phd thesis, Université de La Rochelle, 2013. http://tel.archives-ouvertes.fr/tel-01066765.
Повний текст джерелаRozoy, Elodie. "Préservation de la forme réduite de l'acide L-5-méthyltétrahydrofolique (L-5-MTHF) par l'ajout d'antioxydants naturels couplé à un traitement d'électroréduction." Thesis, Université Laval, 2012. http://www.theses.ulaval.ca/2012/29081/29081.pdf.
Повний текст джерелаAlonzo, Macias Maritza. "Etudes comparatives de différents processus de séchage de fraise par air chaud, lyophilisation et autovaporisation instantanée : application à la préservation des contenus biologiques." Phd thesis, Université de La Rochelle, 2013. http://tel.archives-ouvertes.fr/tel-01066753.
Повний текст джерела