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Antoine Collignan

43
Documents

Presentation

Professeur à l'Institut Agro Montpellier Directeur Adjoint UMR QualiSud

Publications

Integrated design of a sustainable mobile fruit & vegetable processing unit

Martial Madoumier , Timoty Savoure , Michel Rivier , Manuel Dornier , Antoine Collignan
ICEF14 : International Congress on Engineering and Food, International Association for Engineering and Food (IAEF), Jun 2023, Nantes (44000), France
Conference papers hal-04210236v1

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

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

Martial Madoumier , A. Chapuis , Antoine Collignan , Gilles Trystram , M. Rivier
International Congress on Engineering and Food - ICEF13, Sep 2019, Melbourne, Australia
Conference papers hal-03895060v1

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
International Congress on Cocoa Coffee and Tea, Jun 2019, Bremen, Germany
Conference papers hal-03894956v1

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

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

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
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

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
EFFoST Annual Meeting (2012), Nov 2012, Montpellier, France
Conference papers hal-01193238v1

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
EFFoST Annual Meeting (2012), Nov 2012, Montpellier, France
Conference papers hal-01193239v1

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
EggMeat 2011, Sep 2011, Leipzig, Germany
Conference papers hal-01193252v1

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

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

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

Treatment and recycling of concentrated solutions used in osmotic dehydration food processes: needs, problems and examples

Dominique Maxime , Aurora Valdez-Fragoso , François Giroux , Antoine Collignan , Marie-Laure Lameloise
2. European congress of chemical engineering, Oct 1999, Montpellier, France. 576 p
Conference papers hal-01298399v1
Image document

Integrated, multi-scale and multi-objective design of batch food processing plants. Part 2: Application to a mobile fruit and vegetable processing unit

Timoty Savoure , Martial Madoumier , Michel Rivier , Manuel Dornier , Antoine Collignan
Food and Bioproducts Processing, 2024, 144, pp.61-74. ⟨10.1016/j.fbp.2024.01.004⟩
Journal articles hal-04409992v1
Image document

Integrated, multi-scale and multi-objective design of batch food processing plants. Part 1: Methodology

Timoty Savoure , Martial Madoumier , Michel Rivier , Manuel Dornier , Antoine Collignan
Food and Bioproducts Processing, 2024, 144, pp.50-60. ⟨10.1016/j.fbp.2024.01.003⟩
Journal articles hal-04399905v1

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
Journal of Food Process Engineering, 2022, 45 (2), ⟨10.1111/jfpe.13943⟩
Journal articles hal-03892096v1

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
ACS Food Science & Technology, 2022, 2 (5), pp.852-861. ⟨10.1021/acsfoodscitech.2c00022⟩
Journal articles hal-03953967v1

Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

F. Hadj Salem , N. Achir , N. Sieczkowski , R. Boulanger , A. Collignan
Journal of Food Engineering, 2022, pp.111303. ⟨10.1016/j.jfoodeng.2022.111303⟩
Journal articles hal-03892186v1

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

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

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
Journal of Food Engineering, 2020, 265, pp.109686. ⟨10.1016/j.jfoodeng.2019.109686⟩
Journal articles hal-02624152v1
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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
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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
Food Chemistry, 2020, 322, pp.126779 -. ⟨10.1016/j.foodchem.2020.126779⟩
Journal articles hal-03490657v1

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
Journal of Food Processing and Preservation, 2019, 44 (1), ⟨10.1111/jfpp.14300⟩
Journal articles hal-03886236v1
Image document

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

Effects of Osmotic Treatments on Modulating Bitter Flavanones Glycosides Contents and Microstructure of Citrus aurantium Peels

Malek Ben Zid , Claudie Dhuique-Mayer , Marc Lartaud , Antoine Collignan , Adrien Servent
Food and Bioprocess Technology, 2015, 8 (12), pp.2461-2469. ⟨10.1007/s11947-015-1596-7⟩
Journal articles hal-02025763v1

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
Journal of Food Engineering, 2015, 149, pp.204-213. ⟨10.1016/j.jfoodeng.2014.10.017⟩
Journal articles hal-01123061v1

Effects of Blanching on Flavanones and Microstructure of Citrus aurantium Peels

Malek Ben Zid , Claudie Dhuique-Mayer , Sihem Bellagha , Christine Sanier , Antoine Collignan
Food and Bioprocess Technology, 2015, 8 (11), pp.2246-2255. ⟨10.1007/s11947-015-1573-1⟩
Journal articles hal-02025762v1

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
Meat Science, 2014, 96 (3), pp.1133-1140. ⟨10.1016/j.meatsci.2013.10.031⟩
Journal articles hal-02052489v1

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
Meat Science, 2014, 96 (3), pp.1313 -- 1317. ⟨10.1016/j.meatsci.2013.11.003⟩
Journal articles hal-01188097v1

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
International Journal of Food Microbiology, 2013, 162 (3), pp.276--282. ⟨10.1016/j.ijfoodmicro.2013.01.012⟩
Journal articles hal-01193205v1

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
Journal of Food Science, 2012, 77 (8), pp.M434--M440. ⟨10.1111/j.1750-3841.2012.02806.x⟩
Journal articles hal-01193229v1

Combined effect of steam and lactic acid treatments for inactivating #Campylobacter jejuni# inoculated on chicken skin

Aline Chaine , Elodie Arnaud , Samira Sarter , Alain Kondjoyan , Antoine Collignan
World's Poultry Science Journal, 2011, 67, pp.51--52
Journal articles hal-01193247v1

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

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

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
British Poultry Science, 2009, 50 (3), pp.307--317. ⟨10.1080/00071660902942742⟩
Journal articles hal-01193266v1

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
International Journal of Food Microbiology, 2008, 127, pp.155--161. ⟨10.1016/j.ijfoodmicro.2008.06.033⟩
Journal articles hal-01193272v1

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 hal-01193268v1

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
La revue française de la recherche en viandes et produits carnés, 2007, 26 (4), pp.110--114
Journal articles hal-01193275v1

Optimal operating conditions calculation for a pork meat dehydration–impregnation–soaking process

A. Olmos , Ioan-Cristian Trelea , I. Poligné , A. Collignan , B. Broyart
LWT - Food Science and Technology, 2004, 37 (7), pp.763-770. ⟨10.1016/j.lwt.2004.02.010⟩
Journal articles hal-01313370v1

Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection

P. Bohuon , A. Collignan , G.M. Rios , A.L. Raoult-Wack
Journal of Food Engineering, 1998, 37 (4), pp.451 - 469. ⟨10.1016/S0260-8774(98)00073-9⟩
Journal articles hal-01730337v1
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Dossier de candidature : Habilitation à diriger des recherches

Antoine Collignan
Sciences du Vivant [q-bio]. CIRAD Réunion, 2000
Habilitation à diriger des recherches tel-01398552v1

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
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

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