PROCEDES ALIMENTAIRES et MICROBIOLOGIQUES - UMR INRAE 02102

Domaines scientifiques déclarés au RNSR

Panels ERC déclarés au RNSR

Mots-clés des publications HAL repérées

Projets ANR

• Exploiter le potentiel des microorganismes des aliments et boissons fermentés issus de plantes pour promouvoir un vieillissement en bonne santé. · 2025
• dEsign, processing and characterization of innoVative biOdegradable and compostabLe actiVE PACKaging structures to improve food safety of mediterranean foods · 2024
• Persistance et activité des bactéries des aliments fermentés dans la cavité orale de sujets végétariens et omnivores: Liens avec le microbiote et la biologie orale, les aliments fermentés et le gout · 2024

Publications HAL récentes repérées

• Synthesis strategies of fluorescent sol-gel functionalized materials for the monitoring of carbonyl compounds · 2027

  Résumé de la publication : The potential of silica-based materials for sensing applications has long been underestimated. In this work, several strategies were explored to synthesize sol-gel materials suitable for carbonyl monitoring using fluorescence. The materials were designed to incorporate both a free amino group for the…

• Identification of bacterial spores by Raman and OPTIR spectroscopy coupled with machine learning · 2027

  Résumé de la publication : Accurate identification of bacterial endospores is essential for contamination tracing in the food industry; however, rapid species-level discrimination remains difficult with conventional methods. In this study, co-localised optical photothermal infrared (OPTIR) and Raman microspectroscopy were evaluated for the single-spore classification of six…

• Dynamics of thermophilic starters in PDO Comté cheese: Insights from viability qPCR · 2026

  Résumé de la publication : In Comté cheese production, Streptococcus thermophilus and thermophilic lactobacilli (Lactobacillus delbrueckii and Lactobacillus helveticus) drive acidification and early fermentation. This study investigated their dynamics during ripening in cheeses from two factories, over two production periods, using culture-based counts, qPCR, and PMAxx-based viability-qPCR…

• Impact of the physico-chemical properties of commercial pea proteins concentrate and isolate on the quality of meat analogs · 2026

  Résumé de la publication : Plant proteins extracted from soys and peas, have been identified as potential functional ingredients for plantbased meat analogs producted by high moisture extrusion cooking (HMEC). However, the extraction process (dry for concentrate and wet for isolate) can have an impact on the…

• ‘PULSE FICTION’: Development of Slightly Processed Pulse-Based Foods and Recipes to Meet the Needs of Consumers and the Agricultural Sector and Improve Food Sustainability · 2026

  Résumé de la publication : Pulses offer significant nutritional and environmental benefits and are useful components of healthier, more sustainable diets and global food security. However, their consumption in France remains low and below the world average. Farmers face economic and technical challenges in diversifying crops, and…