Laurence Pottier

43
Documents
Affiliations actuelles
  • Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2)
  • Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA)

Publications

Publications

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Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)

Camille Renaud , Marie de Lamballerie , Claire Guyon , Thierry Astruc , Annie Venien et al.
Food Chemistry, 2022, 367, pp.130721. ⟨10.1016/j.foodchem.2021.130721⟩
Article dans une revue hal-03352818 v1
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A digital learning tool based on models and simulators for food engineering (MESTRAL)

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Kondjoyan et al.
Journal of Food Engineering, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩
Article dans une revue hal-02980650 v1
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Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations

Stéphane Guyot , Laurence Pottier , Lucie Bertheau , Jennifer Dumont , Eminence Dorelle Hondjuila Miokono et al.
Microbial Biotechnology, 2021, 14 (4), pp.1445-1461. ⟨10.1111/1751-7915.13789⟩
Article dans une revue hal-03174738 v1

Whey proteins-epicatechin interactions in a model specialized food product treated by high pressure

Valentin Clion , Laurence Pottier , Marie de Lamballerie
High Pressure Research, 2019, 39 (2), pp.374-384. ⟨10.1080/08957959.2019.1608986⟩
Article dans une revue hal-02537063 v1

Ham processing: effects of tumbling, cooking and high pressure on proteins

Anja Rakotondramavo , Hanitra Rabesona , Christian Brou , Marie de Lamballerie , Laurence Pottier
European Food Research and Technology, 2019, 245 (2), pp.273 - 284. ⟨10.1007/s00217-018-3159-4⟩
Article dans une revue hal-02537056 v1
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Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes

Anja Rakotondramavo , Lucie Ribourg , Anne Meynier , Claire Guyon , Marie de Lamballerie et al.
Heliyon, 2019, 5 (8), pp.1-9. ⟨10.1016/j.heliyon.2019.e02285⟩
Article dans une revue hal-02537071 v1

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Gaelle Petit , Vanessa Jury , Marie Lamballerie , Frédérique Duranton , Laurence Pottier et al.
Comprehensive Reviews in Food Science and Food Safety, 2019, 18 (5), pp.1453-1473. ⟨10.1111/1541-4337.12478⟩
Article dans une revue hal-02381627 v1

Biopréservation et hautes pressions: des outils pour la maîtrise des dangers microbiologiques dans les aliments.

Hélène Simonin , Stephane André , Stephane Chaillou , Marie-Christine Champomier-Verges , Carole Feurer et al.
Industries Alimentaires et Agricoles, 2019, 61, pp.34-38
Article dans une revue hal-02618848 v1

Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets

Cécilia Arnaud , Marie de Lamballerie , Laurence Pottier
High Pressure Research, 2018, 38 (1), pp.62 - 79. ⟨10.1080/08957959.2017.1399372⟩
Article dans une revue hal-01820343 v1

Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate

Gina Villamonte , Laurence Pottier , Marie de Lamballerie
European Food Research and Technology, 2017, 243 (9), pp.1567-1576. ⟨10.1007/s00217-017-2865-7⟩
Article dans une revue hal-01560274 v1

Applications of high pressure for healthier foods

Laurence Pottier , Gina Villamonte , Marie de Lamballerie
Current Opinion in Food Science, 2017, 16, pp.21 - 27. ⟨10.1016/j.cofs.2017.06.009⟩
Article dans une revue hal-01820330 v1

Le procédé par hautes pressions appliqué aux produits carnés

Laurence Pottier , Claire Guyon , Anja Rakotondramavo , Gina Villamonte , Cécilia Arnaud et al.
La revue française de la recherche en viandes et produits carnés, 2016, 32-4-6, pp.1-6
Article dans une revue hal-01808435 v1

Influence of high-pressure processing on the physicochemical and the emulsifying properties of sarcoplasmic proteins from hake (Merluccius merluccius)

Gina Villamonte , Laurence Pottier , Marie de Lamballerie
European Food Research and Technology, 2016, 242 (5), pp.667 - 675. ⟨10.1007/s00217-015-2574-z⟩
Article dans une revue hal-01527548 v1
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Extremely rapid acclimation of Escherichia coli to high temperature over a few generations of a fed-batch culture during slow warming

Stéphane Guyot , Laurence Pottier , Alain Hartmann , Mélanie Ragon , Julia Hauck Tiburski et al.
MicrobiologyOpen, 2014, 3 (1), pp.52-63. ⟨10.1002/mbo3.146⟩
Article dans une revue hal-02290963 v1

Physiological responses of Escherichia coli exposed to different heat-stress kinetics

Stéphane Guyot , Laurence Pottier , Eric Ferret , Laurent Gal , Patrick Gervais
Archives of Microbiology, 2010, 192 (8), pp. 651 - 661. ⟨10.1007/s00203-010-0597-1⟩
Article dans une revue istex hal-01789685 v1

Effects of high-pressure on the structure of salmon muscle

Camille Renaud , Marie de Lamballerie , Claire Guyon , Thierry Astruc , Annie Vénien et al.
Virtual 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
Communication dans un congrès hal-04298544 v1

Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan et al.
Journée SFGP du groupe Ingénierie Avancée des Procédés "Simulation des procédés dans les industries agroalimentaires", May 2019, Montpellier, France
Communication dans un congrès hal-03173776 v1

Food process models for training purpose through knowledge engineering methods

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan et al.
13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia
Communication dans un congrès hal-03125592 v1

Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan et al.
SFGP 2019, Oct 2019, Nantes, France
Communication dans un congrès hal-03173861 v1

Impact of the ham manufacturing process on protein digestibility

Anja-Muriel Rakotondramavo , Laurence Pottier , Marie de Lamballerie
56th European High Pressure Research Group Meeting, Sep 2018, Aveiro, Portugal
Communication dans un congrès hal-01973317 v1

Understanding the effect of ionic strength on the pressure denaturation of myofibrillar proteins

Gina Villamonte , Laurence Pottier , Marie de Lamballerie , Dominique Chevalier-Lucia , Laetitia Picart-Palmade
2017 IFT-EFFoST International Nonthermal Processing Conference / Workshop, May 2017, Chicago, United States
Communication dans un congrès hal-01973413 v1

Preservation of Pecten maximus scallop for a crude consumption using high-pressure processing

Cécilia Arnaud , Laurence Pottier , Marie de Lamballerie
47th conference of the West European Fish Technologists' Association, Oct 2017, Dublin, Ireland
Communication dans un congrès hal-01973347 v1

Effect of High-Pressure Processing on raw cod (Gadus morhua) proteins

Cécilia Arnaud , L. Lestienne , Claire Guyon , Laurence Pottier , Marie de Lamballerie
47th conference of the West European Fish Technologists' Association, Oct 2017, Dublin, Ireland
Communication dans un congrès hal-01973377 v1

Monitoring changes of high-pressure treated muscle proteins: from in situ fluorescence spectroscopy to functional properties

Laurence Pottier , Gina Villamonte , Marie de Lamballerie , Dominique Chevalier-Lucia , Laetitia Picart-Palmade
9th International Conference on High Pressure Bioscience and Biotechnology (HPBB 2016), Jul 2016, Toronto, Canada
Communication dans un congrès hal-01973448 v1

High pressure and temperature interaction on pork meat protein denaturation: a calorimetric study

Gina Villamonte , Claire Guyon , Laurence Pottier , Marie de Lamballerie
61st International Congress of Meat Science and Technology, Aug 2015, Clermont-Ferrand, France
Communication dans un congrès hal-02573422 v1

Effect of high pressure treatment on protein oxidation in minced beef raw meat

Claire Guyon , Laurence Pottier , Anne Meynier , Marie de Lamballerie
12th International Congress on Engineering and Food, Jun 2015, Quebec, Canada
Communication dans un congrès hal-02573430 v1

Modifications of protein-related compounds of salmon treated by high pressure

Camille Renaud , Claire Guyon , Marie de Lamballerie , Laurence Pottier
11th International Conference on High Pressure Bioscience and Biotechnology (HPBB2022), Jul 2022, Copenhagen, Denmark
Poster de conférence hal-04298459 v1

Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)-Innovations en partage et nouvelles compétences en pédage

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan et al.
Séminaire Agreenium et IMT, Mar 2019, Paris, France
Poster de conférence hal-04413985 v1

Digestibilité de protéines de pois : effet des Hautes Pressions

Tiffany Amat , Claire Guyon , Valentin Clion , Carine Dion , Laurence Pottier et al.
Journées Francophones de Nutrition, Nov 2019, Rennes, France
Poster de conférence hal-02573443 v1

Bioavailability of lactoserum protein and epicatechin in specialized food product treated by high pressure

V. Clion , Laurence Pottier , Marie de Lamballerie
The 10th International Conference on High Pressure Bioscience and Biotechnology (HPBB2018), Sep 2018, Numazu, Japan
Poster de conférence hal-01973689 v1

Use of high pressure on meat products: commercial developments and research trends in food science

Laurence Pottier , Carole Tonello , Anja-Muriel Rakotondramavo , Claire Guyon , Marie de Lamballerie
62st International Congress of Meat Science and Technology (ICOMST), Aug 2017, Cork, Ireland
Poster de conférence hal-01905468 v1

High pressure on cooked ham: a way to increase shelf-life while maintaining high standard quality

Anja-Muriel Rakotondramavo , Claire Guyon , Marie de Lamballerie , Laurence Pottier
62st International Congress of Meat Science and Technology (ICOMST), Aug 2017, Cork, Ireland
Poster de conférence hal-01905472 v1

Formulation of an edible oleogel to be used as a marinade of a seafood dish

Cécilia Arnaud , Laurence Pottier , Marie de Lamballerie , Nuria C. Acevedo
2017 AOCS Annual Meeting, Apr 2017, Orlando, United States
Poster de conférence hal-01973736 v1

Effets des hautes pressions sur l’oxydation des lipides et des protéines du jambon cuit

Anja-Muriel Rakotondramavo , Claire Guyon , Marie de Lamballerie , Laurence Pottier
Journées des Sciences du Muscle et de la Technologie de la Viande (JSMTV), Nov 2016, Paris, France
Poster de conférence hal-01905484 v1

Protein and lipid oxidation in pressurized meat: a review

Claire Guyon , Laurence Pottier , Anne Meynier , Marie de Lamballerie
Food Factory (FF), Oct 2016, Laval, France
Poster de conférence hal-01905476 v1

Rosemary extract reduces high pressure-induced oxidation of pork meat

Laurence Pottier , Philippe Miszczak , Nathan Mougin , Claire Guyon , Marie de Lamballerie et al.
Food Factory (FF), Oct 2016, Laval, France
Poster de conférence hal-01905481 v1

Effect of high pressure treatment on organoleptic characteristics of pork and beef minced meats

Laurence Pottier , Marie de Lamballerie , Claire Guyon
International Nonthermal Processing Workshop, Nov 2015, Athens, Greece
Poster de conférence hal-02573261 v1

Cell death induced by electric fields: a comprehensive model coupling physical and biological aspects

Eric Ferret , Stéphane Guyot , Laurence Pottier , Cyril Iaconelli , Patrick Gervais
XIIIème Congrès de la Société Française de Génie des Procédés, Nov 2011, Lille, France
Poster de conférence hal-05290365 v1

How to destroy and preserve microorganisms at a high level of temperature by controlling heat kinetics

Stéphane Guyot , Laurence Pottier , Eric Ferret , Patrick Gervais
1st International CIGR on Food Safety: Advances and trends, Apr 2011, Dijon, France
Poster de conférence hal-05290131 v1

Effect of thermal variations induced by electric fields treatments on microorganism destruction

Eric Ferret , Laurence Pottier , Stéphane Guyot , Patrick Gervais
1st International CIGR on Food Safety: Advances and trends, Apr 2011, Dijon, France
Poster de conférence hal-05290138 v1

Manipulation of meat quality: high pressure treatment

Laurence Pottier , Marie de Lamballerie , Alaa El-Din A. Bekhit , Haiyan Yang , Amauri Rosenthal
Alaa El-Din A. Bekhit. Advances in meat processing technology, CRC Press, pp.169-218, 2017, ISBN 9781498700481
Chapitre d'ouvrage hal-01973293 v1