|
How to encourage putting technological innovations for food producers and food SMEs into practise : The experience of the EU-FAIRCHAIN project
Geneviève Gésan-Guiziou
,
Ariane Voglhuber-Slavinsky
,
Baerbel Husing
,
Karin Östregren
,
Pegah Amani
GREEN FOOD TECH 20-23, Institut sur la nutrition et les aliments fonctionnels (INAF); University de Laval, May 2023, Montreal, Canada
Communication dans un congrès
hal-04109452v1
|
|
How to involve the stakeholders in the sustainability assessment process of a technology or food value chain The experience of the EU-FAIRCHAIN project
Geneviève Gésan-Guiziou
,
Samuel Le Féon
,
Pegah Amani
,
Karin Östregren
,
Kavitha Shanmugam
International Congress on Engineering and Food - ICEF14, https://www.icef14.com/en/committees/6, Jun 2023, Nantes, France
Communication dans un congrès
hal-04141757v1
|
|
Environmental performances of the production of dried lactic acid bacteria concentrates protected by fructo-oligosaccharides ICEF14, June 20 th to 23 rd 2023, Nantes, France
Stéphanie Passot
,
Maite Gagneten
,
Camille Quentier
,
Stéphanie Cenard
,
Baptiste Gauducheau-Chevalier
International Congress on Engineering and Food, Jun 2023, Nantes, France
Communication dans un congrès
hal-04397246v1
|
|
Innovative upgrades to value and packaging of small quantities of liquid food products
Imca Sampers
,
Geneviève Gésan-Guiziou
,
Thierry Benezech
,
Samuel Le Féon
,
Caroline Pénicaud
36th EFFoST International Conference 2022, EFFoST: federation of associations and societies focused on food science and technology in Europe., Nov 2022, Dublin, Ireland
Communication dans un congrès
hal-03877296v1
|
|
Adapting MEANS-InOut LCA software to food engineering, in relation to the PO² food ontology and PO²-BaGaTel food engineering database
Julie Auberger
,
Geneviève Gésan-Guiziou
,
Caroline Malnoë
,
Guilhem Rostain
,
Magalie Weber
13th International Conference on Life Cycle Assessment of Food 2022 (LCA Foods 2022), Oct 2022, Lima, Peru
Communication dans un congrès
hal-03837121v1
|
|
Influence of the preparation mode on the environmental performance of food products: A case study on pizzas
Adeline Cortesi
,
Marine Colpaert
,
Anne Saint-Eve
,
Bastien Maurice
,
Gwenola Yannou-Le Bris
13th International Conference on Life Cycle Assessment of Food 2022 (LCA Foods 2022), Oct 2022, Lima, Peru
Communication dans un congrès
hal-03866732v1
|
|
Structuration, gestion et réutilisation des données autour des aliments / bioproduits / procédés
Caroline Pénicaud
,
Geneviève Gésan-Guiziou
,
Julie Auberger
,
Caroline Malnoë
Webinaires Mai 2022 - Printemps de la donnée, INRAE DIPSO, May 2022, WEBINAIRE, France
Communication dans un congrès
hal-03664633v1
|
|
Environmental performance of new processes for the production of fructo- and galacto-oligosaccharides (FOS and GOS)
Camille Quentier
,
Esteban Gerbino
,
Caroline Pénicaud
12th International Conference on Life Cycle Assessment of Food 2020 (LCA Food 2020), Oct 2020, Virtual from Berlin, Germany
Communication dans un congrès
hal-03086152v1
|
|
Methodological approach towards environmentally friendly processes for preserving lactic acid bacteria
Caroline Pénicaud
,
Bruno Perret
,
Stéphanie Passot
,
Camille Quentier
,
Fernanda Fonseca
Club des Bactéries Lactiques, Jun 2019, Caen, France
Communication dans un congrès
hal-02266899v1
|
|
Designing a research agenda for coupled innovation towards sustainable agrifood systems: a collective innovation process to identify common purposes for collaboration in research
Juliette Brun
,
Marianne Cerf
,
Marie-Helene Jeuffroy
,
Jean-Marc Meynard
,
Caroline Pénicaud
SISA2018, Nov 2018, Riga, Latvia
Communication dans un congrès
hal-02266900v1
|
|
Relating transformation process, eco-design, composition and sensory quality of dairy products using PO2 ontology
Thomas Allard
,
Elisabeth Guichard
,
Liliana Ibanescu
,
Juliette Dibie
,
Stéphane Dervaux
Cheese symposium, Apr 2018, Rennes, France. 1 p
Communication dans un congrès
hal-02791530v1
|
|
Sensory drivers of consumer perception of naturalness, nutritional and environmental qualities: inventory of Pizzas in France
Anne Saint Eve
,
Julien Delarue
,
Caroline Pénicaud
,
Marynella Thiel
,
Louis Georges Soler
12. Pangborn Sensory Science Symposium (Pangborn 2017), Aug 2017, Providence, United States
Communication dans un congrès
hal-02266909v1
|
|
Construire une offre alimentaire plus saine, durable et appréciée des consommateurs : cartographie multicritère du marché français des pizzas
Isabelle Souchon
,
Caroline Pénicaud
,
Julien Delarue
,
Louis Georges Soler
,
Anne Saint Eve
JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France
Communication dans un congrès
hal-02268929v1
|
|
[MS]²O: A Multi-scale and Multi-step Ontology for Transformation Processes: Application to Micro-Organisms
Juliette Dibie-Barthelemy
,
Stéphane Dervaux
,
Estelle Doriot
,
Liliana Ibanescu
,
Caroline Pénicaud
Communication dans un congrès
hal-01357749v1
|
|
Freeze-drying control by taking into account environmental considerations (communication orale)
Caroline Pénicaud
,
Ioan Cristian Tréléa
,
Bruno Perret
,
Fernanda Fonseca
,
Stéphanie Passot
FoodFactory, Oct 2016, Laval, France
Communication dans un congrès
hal-01589685v1
|
|
Production of stabilized lactic acid bacteria viewed from a life cycle assessment perspective
Caroline Pénicaud
,
Vincent Monclus
,
Bruno Perret
,
Stéphanie Passot
,
Fernanda Fonseca
LCA Food 2016, Oct 2016, Dublin, Ireland
Communication dans un congrès
hal-01532621v1
|
|
Eco-design of food and bio-processes: Example of production of stabilized lactic acid bacteria
Caroline Pénicaud
,
Vincent Monclus
,
Bruno Perret
,
Stéphanie Passot
,
Ioan-Cristian Trelea
Lecture at WUR, Sep 2016, Wageningen, Netherlands
Communication dans un congrès
hal-01532620v1
|
|
Methodology framework for assessing the ecoperformance of a process
Olivier Kerbrat
,
Jordan Vinckevleugel
,
Caroline Pénicaud
,
Stéphane Le Pochat
,
Stéphane Pompidou
Life Cycle Management 2015, Aug 2015, Bordeaux, France
Communication dans un congrès
hal-01536578v1
|
|
Linking life cycle assessment and uncertainty analysis is an efficient tool to evaluate the environmental performance of an innovative food processing technology
Anna K.S. Woodhouse
,
Caroline Pénicaud
,
Christoffer Krewer
Life Cycle Management 2015, Aug 2015, Bordeaux, France
Communication dans un congrès
hal-01536577v1
|
|
Life cycle assessment for an eco-friendly management of the production of stabilized microorganisms
Vincent Monclus
,
Caroline Pénicaud
,
Bruno Perret
,
Stéphanie Passot
,
Fernanda Fonseca
Life Cycle Management 2015, Aug 2015, Bordeaux, France
Communication dans un congrès
hal-01536576v1
|
|
Environmentally eco-reasoned design process for functional yeast production and stabilization
Antonio Camarasa Junior
,
Thanh Dat Nguyen
,
Hélène Simonin
,
Rémi Saurel
,
Anne Endrizzi
3. European Congress of Applied Biotechnology (ECAB 3), Sep 2015, Nice, France
Communication dans un congrès
hal-02266908v1
|
|
Systemic approach for eco-efficiency analysis of agro-chemical process
Jean-Pierre Belaud
,
Caroline Sablayrolles
,
Caroline Pénicaud
,
Hedi Romdhana
,
Martine Esteban-Decloux
GPE – 4. International Congress on Green Process Engineering, Apr 2014, Sevilla, Spain
Communication dans un congrès
hal-01628124v1
|
|
Environmental performance of a new food processing technology by using life cycle assessment combined to uncertainty analysis
Anna K.S. Aronsson
,
Caroline Pénicaud
,
Christoffer Krewer
28. EFFoST International Conference, Nov 2014, Uppsala, Sweden
Communication dans un congrès
hal-02793216v1
|
|
CAPE for environmental efficiency : application to biomass drying industrial process
Hedi Romdhana
,
Catherine Bonazzi
,
Jean-Pierre Belaud
,
Caroline Sablayrolles
,
Mireille Vignoles
19. International Drying Symposium (IDS 2014), Aug 2014, Lyon, France
Communication dans un congrès
hal-01628121v1
|
|
Insights into freeze-drying energy consumptions for an environmentally-reasoned process control (poster)
Caroline Pénicaud
,
Ioan Cristian Tréléa
,
Bruno Perret
,
Fernanda Fonseca
,
Violaine Athes
GPE – 4th International Congress on Green Process Engineering, 2014, Seville, Spain. pp.546
Communication dans un congrès
hal-01598171v1
|
|
Construction d’une ontologie multi-échelles et multicritères - Application à un système de production et de stabilisation de cellules microbiennes
Estelle Doriot
,
Marie-Jo Bellosta
,
Juliette Dibie-Barthelemy
,
Liliana Ibanescu
,
Caroline Pénicaud
Journées Francophones d'Ingénierie des Connaissances, IC'2014, Atelier In-OVIVE, Jun 2014, Clermont-Ferrand, France. 2 p
Communication dans un congrès
hal-01194941v1
|
|
Analyse environnementale de procédés bio-industriels
Caroline Pénicaud
,
Thibaut Maury
,
Stéphanie Passot
,
Bruno Perret
,
Fernanda Fonseca
SFGP2013 - XIV. Congrès de la Société Française de Génie des Procédés, Oct 2013, Lyon, France
Communication dans un congrès
hal-01628125v1
|
|
Réponse physiologique de Saccharomyces cerevisiae et Yarrowia lipolytica aux conditions de production et de stabilisation
Caroline Pénicaud
,
Jean-Marie Beckerich
,
Yvann Pennont
,
Fernanda Fonseca
,
Marielle Bouix
Levures, Modèles & Outils – 10ème Rencontre des Levuristes Francophones, Apr 2012, Toulouse, France
Communication dans un congrès
hal-01628122v1
|
|
Influence of the membrane phase behaviour and lipid composition on the freezing-resistance of lactic acid bacteria
Julie Gautier
,
Stéphanie Passot
,
Stéphanie Cenard
,
Caroline Pénicaud
,
Pascale Lieben
Faraday Discussion 161: Lipids and Membrane Biophysics, Sep 2012, London, United Kingdom
Communication dans un congrès
hal-01628096v1
|
|
Towards a better understanding of the freezing resistance of lactic acid bacteria
Stéphanie Passot
,
Julie Gautier
,
Caroline Pénicaud
,
Frederic Jamme
,
Stéphanie Cenard
International Conference on Membrane Domains, Nov 2012, Dijon, France
Communication dans un congrès
hal-01628101v1
|
|
Coupling between heat and mass transfer and stoechio-kinetic models to bring insight into Maillard reaction kinetics during baking of sponge-cake products
Caroline Pénicaud
,
Bertrand Broyart
,
Daniel Goujot
,
Mathilde Courel
,
Xuan Mi Meyer
11. International Congress on Engineering and Food (ICEF11), May 2011, Athens, Greece
Communication dans un congrès
hal-01186897v1
|
|
A mechanistic model of heat and mass transfer used as a tool to bring insight into chemical reactivity during baking of sponge-cake products
Caroline Pénicaud
,
Catherine C. Bonazzi
,
Bertrand Broyart
6. International CIGR Technical Symposium - Section VI: "Towards a Sustainable Food Chain. Food Process, Bioprocessing and Food Quality Management", Apr 2011, Nantes, France
Communication dans un congrès
hal-02744453v1
|
|
Cinétiques d’oxydation de l’acide ascorbique
Caroline Pénicaud
,
Stéphane Peyron
,
Valérie Guillard
,
Nathalie N. Gontard
Séminaire Scientifique "Outils et méthodes d'analyse de processus réactionnel au sein des aliments", Apr 2009, Montpellier, France
Communication dans un congrès
hal-02822555v1
|
|
Oxygen Transfer coupled to Oxidation Reactions: Numerical Tool for Optimising Nutritional Quality of Food
C. Penicaud
,
Valérie Guillard
,
Stéphane Peyron
,
Nathalie N. Gontard
6th Chemical Reactions in Food Conference 2009, May 2009, Prague, Czech Republic
Communication dans un congrès
hal-02755482v1
|
|
Coupling oxygen transfer and vitamin C oxidation reaction: an experimental and modelling study
Caroline Pénicaud
,
Stéphane Peyron
,
Valérie Guillard
,
Nathalie N. Gontard
3. Shelf Life International Meeting (SLIM 2008), 2008, Ischia (Naples), Italy
Communication dans un congrès
hal-02812052v1
|
|
Developing a food requirement approach for designing food packaging and edible coating to extent food shelf-life
Nathalie N. Gontard
,
Valérie Guillard
,
Caroline Pénicaud
,
Claire Bourlieu
Extending Shelf Life conference, 2008, Hambourg, Germany
Communication dans un congrès
hal-02814578v1
|