Laurence Pottier
- Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2)
- Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA)
Publications
Publications
MICROBIOLOGICAL AND SENSORY ACCEPTABILITY OF HAM: EFFECT OF HIGH PRESSURE AND BIOPRESERVATION70th International Congress of Meat Science and Technology, Aug 2024, Foz do Iguaçu, Brazil |
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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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Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)Journée SFGP du groupe Ingénierie Avancée des Procédés "Simulation des procédés dans les industries agroalimentaires", May 2019, Montpellier, France |
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Food process models for training purpose through knowledge engineering methods13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia |
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Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissancesSFGP 2019, Oct 2019, Nantes, France |
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Impact of the ham manufacturing process on protein digestibility56th European High Pressure Research Group Meeting, Sep 2018, Aveiro, Portugal |
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Preservation of Pecten maximus scallop for a crude consumption using high-pressure processing47th conference of the West European Fish Technologists' Association, Oct 2017, Dublin, Ireland |
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Understanding the effect of ionic strength on the pressure denaturation of myofibrillar proteins2017 IFT-EFFoST International Nonthermal Processing Conference / Workshop, May 2017, Chicago, United States |
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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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Monitoring changes of high-pressure treated muscle proteins: from in situ fluorescence spectroscopy to functional properties9th International Conference on High Pressure Bioscience and Biotechnology (HPBB 2016), Jul 2016, Toronto, Canada |
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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 |
Manipulation of meat quality: high pressure treatmentAlaa El-Din A. Bekhit. Advances in meat processing technology, CRC Press, pp.169-218, 2017, ISBN 9781498700481 |
Biopréservation et hautes pressions : des outils pour la maîtrise des dangers microbiologiques dans les aliments2019, pp.17-22 |
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Étude des désignations du chardon d'après les données du <i>Thesaurus occitan (THESOC)</i>Sciences de l'Homme et Société. 2020 |