Paris-Saclay Food and Bioproduct Engineering

Présentation du laboratoire

SayFood - Ingénierie des Aliments et Bioproduits est une unité de recherche nouvellement créée par INRAE et AgroParisTech. Cette unité qui héberge 150 collaborateurs sera localisée (à partir de 2022) dans l'écosystème de recherche et innovation du plateau de Saclay (Ile de France). Sayfood a pour mission d'acquérir de nouvelles connaissances scientifiques et de proposer de nouvelles approches en ingénierie des produits et des procédés, appliquée aux bioressources. Ainsi, l'unité a pour ambition de contribuer au développement de nouveaux systèmes alimentaires durables en travaillant en interdisciplinarité sur le continuum 'conception-consommation'. Pour conduire ses recherches, Sayfood s'appuie sur un ensemble de disciplines couvrant les sciences des aliments, la microbiologie, le génie des procédés et les sciences des consommateurs.

Les 20 dernières publications

Titre Auteurs Date de publication Source
A macroscopic Washburn approach of liquid imbibition in wood derived from X-ray tomography observations Giana Almeida 01/12/2022 Scientific Reports
Preliminary authentication of apple juices using untargeted UHPLC-HRMS analysis combined to chemometrics Katy Dinis, Valérie Camel 01/09/2022 Food Control
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties Svenja Krause, Eugenia Ayebea Asamoah, Delphine Huc-Mathis, Gabrielle Moulin, Barbara Rega, Catherine Bonazzi 30/08/2022 Food Chemistry
Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes A. Cosson, A. Danel, Pascale Lieben, Anne Saint-Eve 15/08/2022 Food Chemistry
Isobaric vapour-liquid equilibrium of α-terpineol highly diluted in hydroalcoholic mixtures at 101.3 kPa: Experimental measurements and thermodynamic modeling Gabriela Zanghelini, Violaine Athès, Martine Esteban-Decloux, Pierre Giampaoli, Stéphane Vitu 01/08/2022 Journal of Chemical Thermodynamics
In-stream product recovery of p-coumaric acid heterologously produced: Implementation of a continuous liquid-liquid extraction assisted by hollow fiber membrane contactor Marwen Moussa, Florian Chemarin, Violaine Athès 15/07/2022 Separation and Purification Technology
One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace Delphine Huc-Mathis, M. Cafiero, C. Hollestelle, Camille Michon 01/07/2022 Innovative Food Science and Emerging Technologies
The potential effects of meat substitution on diet quality could be high if meat substitutes are optimized for nutritional composition—a modeling study in French adults (INCA3) Marion Salomé, François Mariotti, Alison Dussiot, Jean François Huneau, Hélène Fouillet 01/06/2022 European Journal of Nutrition
Role of food processing in a healthy and sustainable food system Gilles Trystram 01/06/2022 Cahiers de Nutrition et de Dietetique
What really matters when dining out? Insights into the role of context from a qualitative study with French consumers Adriana Galiñanes Plaza, Julien Delarue 01/06/2022 International Journal of Gastronomy and Food Science
Characterization of a new bio-based and biodegradable blends of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and poly(butylene-co-succinate-co-adipate) Benjamin Le Delliou, Olivier Vitrac, Sandra Domenek 15/05/2022 Journal of Applied Polymer Science
Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking J. Lee, Stéphanie Roux, Even Le Roux, Séverine Keller, Barbara Rega, Catherine Bonazzi 15/05/2022 Food Chemistry
Use of 3D mathematical modelling to understand the heat transfer mechanisms during freeze-drying using high-throughput vials Juan Patricio Buceta, S. Passot, F. Fonseca, I. C. Tréléa 05/05/2022 Applied Thermal Engineering
Determination of the mechanical properties of gelatinized starch granule from bulk suspension characterization Arnesh Palanisamy, Gabrielle Moulin, Marco Ramaioli, Artemio Plana-Fattori, Denis Flick, Paul Menut 01/05/2022 Rheologica Acta
Impact of intra-category food substitutions on the risk of type 2 diabetes: A modelling study on the pizza category Pascal Leroy, Louis Georges Soler 28/04/2022 British Journal of Nutrition
Multiscale analysis of water vapor diffusion in low density fiberboard: Implications as a building material Patrick Perré 25/04/2022 Construction and Building Materials
Glycemic response, satiety, gastric secretions and emptying after bread consumption with water, tea or lemon juice: a randomized crossover intervention using MRI François Boué 01/04/2022 European Journal of Nutrition
Life cycle inventory and assessment data for quantifying the environmental impacts of a wide range of food products belonging to the same food category: A case study of 80 pizzas representatives of the French retail market Louis Georges Soler 01/04/2022 Data in Brief
A longitudinal study of the effect of temperature modification in full-scale anaerobic digesters – dataset combining 16S rDNA gene sequencing, metagenomics, and metabolomics data Cédric Midoux 01/04/2022 Data in Brief
Convective drying of yacón (Smallanthus sonchifolius) slices: A simple physical model including shrinkage Artemio Plana-Fattori, Denis Flick 01/04/2022 LWT - Food Science and Technology

Nombre de publications du laboratoire par domaine scientifique (2016-2021)

Chaque publication du laboratoire peut être rangée dans une ou plusieurs disciplines scientifiques : la figure ci-dessus présente le nombre de publications du laboratoire pour chaque discipline de la classification ASJC (Elsevier)