98 research outputs found
Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-delta-lactone
No full textMilk oxidoreduction potential was modified using gases during the production of a model dairy product and its effect on gel setting was studied. Acidification by glucono-δ-lactone was used to examine the physicochemistry of gelation and to avoid variations due to microorganisms sensitive to oxidoreduction potential.Four conditions of oxidoreduction potential were appliedto milk: milk was gassed with air, nongassed, gassed with N2, or gassed with N2H2. The rheologicalproperties and microstructure of these gels were determined using viscoelasticimetry, measurement of whey separation, and confocal laser scanning microscopy. It appeared that a reducing environment led to less-aggregated proteins within the matrix and consequently decreased whey separation significantly. The use of gas to modify oxidoreduction potential is a possible way to improve the quality of dairy products
Synergetic-methodological analysis of contemporary geopolitical scenarios and risks / Y. S. Yaskevich
Get PDFВыявляются философские основания современных геополитических сценариев и рисков в пространстве синергетической методологии. Обосновывается тезис о том, что методологический анализ геостратегий и рискогенности общества постмодерна следует проводить в контексте интеграции национальных государств в мировое экономическое и политическое сообщество с учетом приоритетов национальной безопасности, суверенитета отдельных стран, ответственности за принимаемые решения на глобальном и национальном уровнях. = Substantial models of modern geopolitical scenarios in space of synergetic methodology and a riskiness of modern society are considered. The thesis that the methodological analysis of geopolitical scenarios and risks should be carried out in the context of integration of the national states into world economic and political community taking into account priorities of national security, the sovereignty of the certain countries, responsibility for the made decisions at the global and national levels locates
Allergies et intolérances alimentaires : Fiches pratiques sur les 14 allergènes majeurs
No full textInternational audienceLes allergies et les intolérances alimentaires représentent un enjeu majeur pour l’industrie agroalimentaire. Présenté sous forme de fiches pratiques, cet ouvrage a pour objectif d’apporter une vision claire et synthétique sur le sujet. Il présente notamment les 14 allergènes majeurs et détaille pour chacun d’eux : la nature et les causes de l’allergie ; les préparations courantes dans lesquelles on le trouve, ses rôles nutritif et technologique ; les moyens pour le remplacer, selon que l’on souhaite conserver le goût, les valeurs nutritives ou simplement l’apparence.Les questions d’hygiène et de la maîtrise du risque sont également abordées, et une démarche pratique de révision de recettes est proposée afin d’éviter tout allergène.Destiné aux professionnels des industries agroalimentaires, mais aussi à toute personne confrontée à une allergie ou à une intolérance, cet ouvrage donne toutes les clés pour faire face aux différentes situations
Sensory quality of traditional foods
No full textInternational audienceIt is generally admitted that the expression ‘traditional food’ refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. Industrialization of food production, European laws on food safety and even the development of innovative products necessitate the characterization of the typical sensory characteristics of these traditional products. Numerous are the sensory studies made on wine, cheese or cereal products. Different strategies can be used for such studies, depending on the aim of the study: olfactometry to determine key-aroma compounds in local wines, texture profiling for pressed cheeses, tracing aroma compounds brought by the various raw materials or generated by the different unit operations of a process. More than that, the perception of the sensory characteristics of a product is related not only to its intrinsic characteristics. This short review evidences that the mastery of food products implies to integrate all the steps of their production and marketing, from the raw materials to the consume
Sensory quality of traditional foods
No full textReferred to by: Sensory quality of traditional foods Food Chemistry, Volume 102, Issue 2, 2007, Pages 445-453 Nathalie CayotInternational audienceIt is generally admitted that the expression ‘traditional food’ refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. Industrialization of food production, European laws on food safety and even the development of innovative products necessitate the characterization of the typical sensory characteristics of these traditional products. Numerous are the sensory studies made on wine, cheese or cereal products. Different strategies can be used for such studies, depending on the aim of the study: olfactometry to determine key-aroma compounds in local wines, texture profiling for pressed cheeses, tracing aroma compounds brought by the various raw materials or generated by the different unit operations of a process. More than that, the perception of the sensory characteristics of a product is related not only to its intrinsic characteristics. This short review evidences that the mastery of food products implies to integrate all the steps of their production and marketing, from the raw materials to the consumer
- …
