Research results and innovation

Research results and innovation

In this folder

As part of the food protein transition, new plant-based products will be launched on the market. Their microbiological stability needs to be assessed, particularly in the context of climate change. Example of an assessment of the risk of spoilage with Geobacillus stearothermophilus in UHT bottles and cartons.
A Bayesian pH modeling approach was used to describe and simulate the pH evolution of fresh meat products
A detailed analysis of studies integrating life cycle analysis and risk assessment in different areas
The stabilization of nitrite-reduced ham dices depends on the composition of the initial microbiota
First survey within French agri-food industries
Is there a link between antimicrobial resistance, place of production and place of processing?
Quality of smoked salmon versus salmon gravlax
A prediction of consumer exposure to Escherichia coli
Development of a molecular method targeting only viable cells
Causal links between meat microbiota, volatiloma and sensory alteration in meat

Modification date : 16 November 2023 | Publication date : 26 August 2014 | Redactor : SG