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Effects of steam and lactic acid treatments on inactivation of #Listeria innocua# surface-inoculated on chicken skins

Jean-Yves Lecompte , Alain Kondjoyan , Samira Sarter , Stéphane Portanguen , Antoine Collignan et al.
International Journal of Food Microbiology, 2008, 127, pp.155--161. ⟨10.1016/j.ijfoodmicro.2008.06.033⟩
Journal articles istex hal-01193272v1

Intérêt d'utiliser les traitements par de la vapeur d'eau seule ou combine avec de l'acide lactique pour décontaminer la surface des viandes : le cas des carcasses de volailles

Alain Kondjoyan , Stéphane Portanguen , Jean-Yves Lecompte , Samira Sarter , Antoine Collignan et al.
La revue française de la recherche en viandes et produits carnés, 2007, 26 (4), pp.110--114
Journal articles hal-01193275v1

Reducing #campylobacter jejuni# on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17

Aline Chaine , Elodie Arnaud , Alain Kondjoyan , Antoine Collignan , Samira Sarter et al.
EFFoST Annual Meeting (2012), Nov 2012, Montpellier, France
Conference papers hal-01193239v1

Effect of Moringa oleifera leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage

Felicitas Mukumbo , Adriana Descalzo , Antoine Collignan , Louwrens Hoffman , Adrien Servent et al.
Journal of Food Processing and Preservation, 2019, 44 (1), ⟨10.1111/jfpp.14300⟩
Journal articles hal-03886236v1

Sensory quantitative descriptive analysis of African slimy okra ( Abelmoschus esculentus ) preparations and its correlation with instrumental parameters

Timoty Savouré , Manuel Dornier , Isabelle Maraval , Antoine Collignan
Journal of Texture Studies, 2021, 52 (3), pp.314-333. ⟨10.1111/jtxs.12583⟩
Journal articles hal-03892060v1

Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions

Amina Abbou , Nabil Kadri , Adrien Servent , Julien Ricci , Khodir Madani et al.
Journal of Food Process Engineering, 2022, 45 (2), ⟨10.1111/jfpe.13943⟩
Journal articles hal-03892096v1

Dehydration-impregnation by soaking coupled with fermentation by #lactobacillus sakei# in the treatment of meat : P 1-32

Manuela Bros , Elodie Arnaud , Gérard Loiseau , Régine Talon , Antoine Collignan et al.
EFFoST Annual Meeting (2012), Nov 2012, Montpellier, France
Conference papers hal-01193238v1

A framework for multi-objective optimization of small-scale food processes

Martial Madoumier , A. Chapuis , Antoine Collignan , Gilles Trystram , M. Rivier et al.
ICEF13 - International Congress on Engineering and Food, Jun 2019, Melbourne, Australia
Conference papers hal-03894978v1

Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat

Thierry Goli , J. Ricci , Philippe Bohuon , Sylvie Marchesseau , Antoine Collignan et al.
Meat Science, 2014, 96 (3), pp.1133-1140. ⟨10.1016/j.meatsci.2013.10.031⟩
Journal articles hal-02052489v1

Feasibility of coupling dehydration-impregnation by soaking treatment of meat with fermentation by #Lactobacillus sakei#

Manuela Bros , Elodie Arnaud , Gérard Loiseau , Régine Talon , Antoine Collignan et al.
Journal of Food Science, 2012, 77 (8), pp.M434--M440. ⟨10.1111/j.1750-3841.2012.02806.x⟩
Journal articles istex hal-01193229v1
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Clustering of instrumental methods to characterize the texture and the rheology of slimy okra ( Abelmoschus esculentus ) suspensions

Timoty Savouré , Manuel Dornier , Laurent Vachoud , Antoine Collignan
Journal of Texture Studies, 2020, ⟨10.1111/jtxs.12505⟩
Journal articles hal-02514823v1

Production and transfer kinetics of three aroma compounds into the coffee beans during simulated wet processing and their fate after the transfer

Hadj Salem Fatma , Nathalie Sieczkowski , Renaud Boulanger , Antoine Collignan
28th Conference of Association for the Science and Information on Coffee, Association for the Science and Information on Coffee (ASIC), Jun 2021, Montpellier, France
Conference papers hal-03894473v1

Effect of steam, lactic acid and combined treatments for inactivating #Campylobacter jejuni# inoculated on chicken skin

Aline Chaine , Elodie Arnaud , Samira Sarter , Alain Kondjoyan , Antoine Collignan et al.
EggMeat 2011, Sep 2011, Leipzig, Germany
Conference papers hal-01193252v1

Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa

Thomas Petit , Yanis Caro , Anne-Sophie Petit , Sunita J. Santchurn , Antoine Collignan et al.
Meat Science, 2014, 96 (3), pp.1313 -- 1317. ⟨10.1016/j.meatsci.2013.11.003⟩
Journal articles hal-01188097v1

Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores

Joseph Bassama , Nawel Achir , Gilles Trystram , Antoine Collignan , Philippe Bohuon et al.
Journal of Food Engineering, 2015, 149, pp.204-213. ⟨10.1016/j.jfoodeng.2014.10.017⟩
Journal articles hal-01123061v1

Chicken fat dry fractionation: Effects of temperature and time on crystallization, filtration and fraction properties

Elodie Arnaud , Antoine Collignan
European Journal of Lipid Science and Technology, 2008, 110 (3), pp.239--244. ⟨10.1002/ejlt.200800174⟩
Journal articles istex hal-01193268v1

Dehydration of muscle foods

Antoine Collignan , Sunita Jeewantee Santchurn , Nadine Zakhia-Rozis
Hui, Y. H. and Clary, Carter and Farid, Mohammed M. and Fasina, Oladiran O. and Noomhorm, Athapol and Welti-Chanes, Jorge. Food drying science and technology : microbiology, chemistry, applications, DEStech Publications, pp.721--743, 2008, 978-1-932078-56-5
Book sections hal-01196088v1

Ability of some food preservation processes to modify the overall nutritional value of food

Nawel Achir , Janvier Kindossi , Philippe Bohuon , Antoine Collignan , Gilles Trystram et al.
Journal of Food Engineering, 2010, 100, pp.613-621. ⟨10.1016/j.jfoodeng.2010.05.009⟩
Journal articles istex hal-01173800v1

Reducing food loss and waste in meat and fruit supply chains: how food engineering can help

Alain Kondjoyan , Valérie V. Guillard , Pierre-Sylvain Mirade , Thierry Goli , Antoine Collignan et al.
Alban Thomas; Arlène Alpha; Aleksandra Barczak; Nadine Zakhia-Rozis. Sustainable food systems for food security. Need for combination of local and global approaches, Ed. Quae, 220 p., 2022, 9782759235759
Book sections hal-03705526v1
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Towards a holistic approach for multi-objective optimization of food processes: a critical review

Martial Madoumier , Gilles Trystram , Patrick Sébastian , Antoine Collignan
Trends in Food Science and Technology, 2019, 86, pp.1-15. ⟨10.1016/j.tifs.2019.02.002⟩
Journal articles hal-02050477v1

Combined effect of steam and lactic treatment for inactivating #Salmonella enterica# Serovar Enteritidis on chicken skin

Elodie Arnaud , Samira Sarter , Alain Kondjoyan , Antoine Collignan
World Congress of Food Science and Technology IUFoST, Aug 2010, Cape Town, South Africa
Conference papers hal-01193254v1

Effect of steam and lactic acid treatments on the survival of #Salmonella# Enteritidis and #Campylobacter jejuni# inoculated on chicken skin

Aline Chaine , Elodie Arnaud , Alain Kondjoyan , Antoine Collignan , Samira Sarter et al.
International Journal of Food Microbiology, 2013, 162 (3), pp.276--282. ⟨10.1016/j.ijfoodmicro.2013.01.012⟩
Journal articles hal-01193205v1

Drying model for small tumbled beef pieces ( biltong ) at ambient and mild air temperatures

Elodie Arnaud , Antoine Collignan , Francis Courtois
Journal of Food Process Engineering, 2021, 44 (12), ⟨10.1111/jfpe.13912⟩
Journal articles hal-03891971v1

Mass Transfer Kinetics of Nonvolatile Compounds into Coffee Beans during Wet Processing: Study at the Laboratory Scale and in Real Conditions Using Two Yeast Strains

F. Hadj Salem , F. Vasaï , C. Duez , C. Sieczkowski , R. Boulanger et al.
ACS Food Science & Technology, 2022, 2 (5), pp.852-861. ⟨10.1021/acsfoodscitech.2c00022⟩
Journal articles hal-03953967v1

Caractérisation physicochimique et microbiologique du Biltong sud-africain. Perspectives d'innovation dans le domaine des produits carnés salés-séchés dans la zone océan indien

Thomas Petit , Sunita Jeewantee Santchurn , Yanis Caro , Fabienne Remize , Vincent Porphyre et al.
4ème Journées Scientifiques de l'Agroalimentaire en Océan Indien : La qualité au service du développement des filières agroalimentaires de l'océan Indien, Nov 2014, Antananarivo, Madagascar
Conference papers hal-01475127v1

Transfer of volatiles and aroma precursors into the coffee seeds during fermentation, a reality?

Hadj Salem Fatma , Marc Lebrun , Nathalie Sieczkowski , Antoine Collignan , Renaud Boulanger et al.
International Congress on Cocoa Coffee and Tea, Jun 2019, Bremen, Germany
Conference papers hal-03894956v1

Decontamination of chicken skin surfaces inoculated with #Listeria innocua#, #Salmonella enteritidis# and #Campylobacter jejuni# by contact with a concentrated lactic acid solution

Jean-Yves Lecompte , Antoine Collignan , Samira Sarter , Eric Cardinale , Alain Kondjoyan et al.
British Poultry Science, 2009, 50 (3), pp.307--317. ⟨10.1080/00071660902942742⟩
Journal articles hal-01193266v1

Osmotic treatment combined with meat fermentation: Effect of water loss on fermentation kinetics

Elodie Arnaud , Gérard Loiseau , S. Santchum , Thomas Petit , Antoine Collignan et al.
International Congress on Engineering and Food, Apr 2008, Vina del Mar, Chile
Conference papers hal-01193267v1

Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing

Pierre-Sylvain Mirade , Stéphane Portanguen , Jason Sicard , Jocelyn de Souza , A. Musavu Ndob et al.
Journal of Food Engineering, 2020, 265, pp.109686. ⟨10.1016/j.jfoodeng.2019.109686⟩
Journal articles hal-02624152v1
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Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions

F. Hadj Salem , M. Lebrun , C. Mestres , N. Sieczkowski , R. Boulanger et al.
Food Chemistry, 2020, 322, pp.126779 -. ⟨10.1016/j.foodchem.2020.126779⟩
Journal articles hal-03490657v1