Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food
2018
Deuscher, Zoé | Bonny, J.-M. | Boue, François | Cheynier, Veronique | Clerjon, Sylvie | Devaux, Marie Francoise | Meneghel, Julie | Guillon, Fabienne | Jamme, Frédéric | Le Feunteun, Steven | Passot, Stéphanie | Refregiers, Matthieu | Rogniaux, Hélène | Ropartz, David | Thevenot, Jonathan | Vallverdu Queralt, Anna | Canon, Francis | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS) | Qualité des Produits Animaux (QuaPA) ; Institut National de la Recherche Agronomique (INRA) | Génie et Microbiologie des Procédés Alimentaires (GMPA) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech | Sciences Pour l'Oenologie (SPO) ; Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) ; Institut National de la Recherche Agronomique (INRA) | Synchrotron SOLEIL (SSOLEIL) ; Centre National de la Recherche Scientifique (CNRS) | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST
Agricultural resources give us food but also potential sources of feedstocks for the chemical industry. As demand from the growing human population rises, the food industry and the chemical industry face similar problems of scaling operations while sourcing the largest possible amount of at least reasonable-quality raw materials. Food is composed of complex structures formed from molecular assemblies (e.g. particles, fibres, crystals) whose properties depend in part on the molecular species present. In this context, investigations are needed to better understand raw material structure and structure transformation mechanisms in order to improve manufacturing processes and the properties of the final product (e.g. food), which means dedicated methodologies need to be developed. This review presents case studies illustrating advanced technologies designed for characterizing biopolymers, supramolecular complexes, cell membranes, enzymatic degradation of food matrices and biopolymers, flavor release dynamics during eating, cerebral multisensory integration of food and eating behavior.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Institut national de la recherche agronomique
Découvrez la collection de ce fournisseur de données dans AGRIS