Antoine Collignan
Présentation
Professeur à l'Institut Agro Montpellier
Directeur Adjoint UMR QualiSud
Publications
Publications
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Réduire les pertes et le gaspillage alimentaires dans les chaînes d'approvisionnement en viandes et en fruits : que peut apporter le génie des procédés alimentaires ?Thomas Alban (ed.); Alpha Arlène (ed.); Barczak Aleksandra (ed.); Zakhia-Rozis Nadine (ed.). Durabilité des systèmes pour la sécurité alimentaire. Combiner les approches locales et globales, Ed. Quae, pp.125-138, 2024, Synthèses / Ed. Quae, 978-2-7592-3852-1 |
Reducing food loss and waste in meat and fruit supply chains: how food engineering can helpAlban 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 |
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Dehydration of muscle foodsHui, 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 |
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Analysis and improvement of the cashew nut shelling processInternational Congress on Engineering and Food, IAEF, Jun 2023, Nantes, France. pp.133 |
Transfers and reactions modelling of aroma compounds in coffee beans during fermentationICEF14 : International Congress on Engineering and Food, International Association for Engineering and Food (IAEF), Jun 2023, Nantes (44000), France |
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Study and improvement of the cashew nut Shelling processICEF14 : International Congress on Engineering and Food, International Association for Engineering and Food (IAEF), Jun 2023, Nantes (44000), France |
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Integrated design of a sustainable mobile fruit & vegetable processing unitICEF14 : International Congress on Engineering and Food, International Association for Engineering and Food (IAEF), Jun 2023, Nantes (44000), France |
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Production and transfer kinetics of three aroma compounds into the coffee beans during simulated wet processing and their fate after the transfer28th Conference of Association for the Science and Information on Coffee, Association for the Science and Information on Coffee (ASIC), Jun 2021, Montpellier, France |
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A framework for multi-objective optimization of small-scale food processesICEF13 - International Congress on Engineering and Food, Jun 2019, Melbourne, Australia |
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Transfer of volatiles and aroma precursors into the coffee seeds during fermentation, a reality?International Congress on Cocoa Coffee and Tea, Jun 2019, Bremen, Germany |
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A framework for multi-objective optimization of small-scale food processesInternational Congress on Engineering and Food - ICEF13, Sep 2019, Melbourne, Australia |
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Caractérisation physicochimique et microbiologique du Biltong sud-africain. Perspectives d'innovation dans le domaine des produits carnés salés-séchés dans la zone océan indien4. 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 |
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Reducing #campylobacter jejuni# on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17EFFoST Annual Meeting (2012), Nov 2012, Montpellier, France |
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Dehydration-impregnation by soaking coupled with fermentation by #lactobacillus sakei# in the treatment of meat : P 1-32EFFoST Annual Meeting (2012), Nov 2012, Montpellier, France |
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Effect of steam, lactic acid and combined treatments for inactivating #Campylobacter jejuni# inoculated on chicken skinEggMeat 2011, Sep 2011, Leipzig, Germany |
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Combined effect of steam and lactic treatment for inactivating #Salmonella enterica# Serovar Enteritidis on chicken skinWorld Congress of Food Science and Technology IUFoST, Aug 2010, Cape Town, South Africa |
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Osmotic treatment combined with meat fermentation: Effect of water loss on fermentation kineticsInternational Congress on Engineering and Food, Apr 2008, Vina del Mar, Chile |
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Treatment and recycling of concentrated solutions used in osmotic dehydration food processes: needs, problems and examples2. European congress of chemical engineering, Oct 1999, Montpellier, France. 576 p |
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Comment le barattage modifie les transferts de matière lors de la fabrication de viande séchée - Application au Biltong2020 |
Procédé et dispositif d'imprégnation par immersion sous pression variable de produits poreux d'origine animale ou végétaleFrance, N° de brevet: 00 05257. 2000 |
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Dossier de candidature : Habilitation à diriger des recherchesSciences du Vivant [q-bio]. CIRAD Réunion, 2000 |