Claire GUYON
Publications
Publications
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Bien préparer ses brebis pour réussir ses luttes2024 |
Modifications of protein-related compounds of salmon treated by high pressure11th International Conference on High Pressure Bioscience and Biotechnology (HPBB2022), Jul 2022, Copenhagen, Denmark |
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Effet du procédé par hautes pressions sur l’oxydation des protéines du lait maternel18ème congrès de la Société Française de Génie des Procédés (SFGP), Nov 2022, Toulouse, France |
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Procédés de transformation larves de Black Soldier Fly (Hermetia illucens) : Elimination de la chitine dans la poudre d’insecte18ème congrès de la Société Française de Génie des Procédés (SFGP), Nov 2022, Toulouse, France |
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Oxidation in pressurized meat: key targets and mechanismsVirtual international Conference on High Pressure Bioscience and Biotechnology (HPBB), Jul 2021, On line Conference, France |
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Digestibilité de protéines de pois : effet des Hautes PressionsJournées Francophones de Nutrition, Nov 2019, Rennes, France |
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Digestibility of high-pressure processed cooked ham32nd EFFoST International Conference, Nov 2018, Nantes, France |
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Use of high pressure on meat products: commercial developments and research trends in food science62st International Congress of Meat Science and Technology (ICOMST), Aug 2017, Cork, Ireland |
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High pressure on cooked ham: a way to increase shelf-life while maintaining high standard quality62st International Congress of Meat Science and Technology (ICOMST), Aug 2017, Cork, Ireland |
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Effets des hautes pressions sur l’oxydation des lipides et des protéines du jambon cuitJournées des Sciences du Muscle et de la Technologie de la Viande (JSMTV), Nov 2016, Paris, France |
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Protein and lipid oxidation in pressurized meat: a reviewFood Factory (FF), Oct 2016, Laval, France |
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Rosemary extract reduces high pressure-induced oxidation of pork meatFood Factory (FF), Oct 2016, Laval, France |
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Pressure treatment on beef and pork meat: impact on the lipid and protein oxidation.61st International Congress of Meat Science and Technology, Aug 2015, Clermont-Ferrand, France |
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Effect of high pressure treatment on organoleptic characteristics of pork and beef minced meatsInternational Nonthermal Processing Workshop, Nov 2015, Athens, Greece |
Lipid and protein oxidation monitoring in pressurized meat: oxidation pathwaysAOCS Annual Meeting & Expo, forum online, AOCS, May 2021, On line meeting, France |
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Effects of high-pressure on the structure of salmon muscleVirtual international Conference on High Pressure Bioscience and Biotechnology (HPBB), The International Association of High Pressure Bioscience and Biotechnology (HPBB), Jul 2021, On line Conference, France |
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Effet des traitements par hautes pressions sur la dénaturation et la digestion des protéines de saumonJournées Francophones de Nutrition, Nov 2020, 100% digital, France |
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Protein and lipid oxidation in pressurized meat: a possible link?3rd International Symposium on Lipid Oxidation and Antioxidant, Euro Fed Lipid, Nov 2020, On line Conference, France |
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Effect of High-Pressure Processing on raw cod (Gadus morhua) proteins47th conference of the West European Fish Technologists' Association, Oct 2017, Dublin, Ireland |
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Effect of high pressure treatment on protein oxidation in minced beef raw meat12th International Congress on Engineering and Food, Jun 2015, Quebec, Canada |
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High pressure and temperature interaction on pork meat protein denaturation: a calorimetric study61st International Congress of Meat Science and Technology, Aug 2015, Clermont-Ferrand, France |
High-pressure processing (HPP) of meat products: Impact on quality and applicationsPresent and Future of High Pressure Processing, Elsevier, pp.221-244, 2020, ⟨10.1016/b978-0-12-816405-1.00010-8⟩ |