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Analysis of Multivariate Extremes and RISKs Assesment – AMERISKA
The project AMERISKA aims at encouraging interactions of people of different backgrounds and from different countries to assess risks of different kinds. In particular, the project focuses on the assessment of risks in the contexts of food and hydrology which are two major issues of concern for s
Antimicrobial plant phenolic compounds for food preservation – ACTIPHEN
The plant extracts tested (selected by Nat’ex Biotech company and University of Toulouse and prepared by University of Toulouse) are in priority by-products of fruits and edible aromatic and medicinal plants (e. g. pomegranate peels, eucalyptus and green tea leaves, prune kernels…). The application-
LACtic Bacteria combined with High Pressure for a sustainable stabilization process of meat products – BLAC HP
Given the considerable societal pressure for the reduction of chemical inputs in ready-to-eat products, BLAC HP aims at developing a new strategy for stabilization of refrigerated processed meat products by combining high pressure and biopreservation using lactic acid bacteria. This strategy could b
Toward offering healthy food products better adapted to elderly people – AlimaSSenS
In human, food oral consumption is the ultimate stage of the food supply chain and the beginning of food disintegration and digestion process. It is by far the most important point where the sensory pleasure of a food can be perceived, appreciated and accepted. Even though age alone has little impa
Towards improvement of grape and wine qualities through the control of K+ and sugar accumulations. – SweetKaliGrape
Wine is a key component of the French economy, because the quality and the typicity of French wines are largely recognized as a part of the worldwide image of France. Wine quality strongly depends on berry content at harvest. However, climate change is now modifying this content, especially by incre
MUcosal salivary Film and Flavor INteractions – MUFFIN
The objectives of MUFFIN is to test the following hypotheses: 1. the presence of MUC1 facilitates the anchoring of salivary proteins on mucosa and is thereby a facilitator of mucosal pellicle formation 2. the mucosal pellicle plays a role in aroma persistence in the oral cavity; 3. the salivary
Incidence of bacteriophages infecting lactic acid bacteria (Leuconostococcaceae) associated with bread sourdough, wine and cheese making and benefit to risk assessment of lysogeny for a better control of fermentations – LYSOPLUS
Many commonly-consumed foodstuffs are fermented products, of which wine, sourdough bread and cheese are emblematic of French gastronomy. Food and beverage manufacturing are based on fermentation processes using indigenous micro-organisms, naturally occurring in complex flora. The in situ preservatio