Toward the design of functional foods and biobased products by 3D printing: A review

Toward the design of functional foods and biobased products by 3D printing: A revie

Conception d’aliments à fonctionnalités ciblées par impression 3D

Conception d’aliments à fonctionnalités ciblées par impression 3D. 18.Congrès de la Société Française de Génie des Procédé

Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances

International audienceMulti-criteria reverse engineering (MRE) has arisen from the cross-fertilization of advances in mathematics and shifts in social demand. MRE, thus, marks a progressive switch (a) from empirical to formal approaches able to simultaneously factor in diverse parameters, such as environment, economics, and health; (b) from mono-criterion optimization to multi-criteria decision analysis; (c) from forward engineering, observing the results of process conditions, to reverse engineering, selecting the right process conditions for a target output. The food sector has been slow to adopt reverse engineering, but interest is surging now that the industry is looking to shift production towards personalized food. MRE has followed a heterogeneous development trajectory and found applications in different disciplines. The scope of this review spans MRE applications in the food sector covering food packaging and food consumption and focuses on demonstrating potentialities of MRE in a complex field like food. We explain how MRE enables thedevelopment of sustainable processes, looking at similar approaches used in sectors other than food. Building on this extensive review, we sketch out some guidelines on approaches to be used in future MRE applications in food, working up from the problem statement

Réduire l’imprégnation en sel des charcuteries sèches – Conséquences sur les qualités technologiques et sensorielles des produits finis

International audienceCuring of meat is a preservation technique widely used since antiquity to prolong shelf life. It consists inbringing together meat with a mixture containing sodium chloride and nitrate/nitrite. Sodium chlorideaffects the flavour, texture and shelf life of meat products. Both nitrate and nitrite affect the colour,flavour and give to cured meat products their typical aroma. Animal fat contained in dry-cured meatproducts also plays a role by mainly affecting the flavour and texture. Excessive intake of sodium hasbeen linked to hypertension and increased risk of cardiovascular diseases. Cured processed meatintake, as well as excessive intake of saturated fatty acids contained in pork fat, has been identified asfactors promoting some cancers. Consequently, there is an increasing demand from people to removeas much these “ingredients” in processed meat and to develop healthier cured meat products. Thispaper reviews how and in what extend sodium and animal fat contents can be reduced during theelaboration process of dry-cured hams and dry-fermented sausages.Le salage est une technique de conservation largement utilisée depuis l'Antiquité pour prolonger ladurée de conservation de la viande. Il consiste à mélanger ensemble la viande fraîche avec du chlorurede sodium et du nitrate/nitrite. Le chlorure de sodium affecte la saveur, la texture et la durée deconservation des produits carnés. Les nitrates et les nitrites affectent la couleur et la saveur, etconfèrent aux charcuteries sèches leur arôme typique. La matière grasse animale présente dans lescharcuteries joue aussi un rôle, en affectant principalement la saveur et la texture. Une consommationexcessive de sodium cause de l’hypertension et génère un risque accru de maladies cardiovasculaires.La consommation de viandes transformées, ainsi que la consommation excessive d'acides gras saturéscontenus dans la graisse de porc, ont été identifiées comme des facteurs favorisant certains cancers.Par conséquent, les consommateurs demandent, de plus en plus, de supprimer autant que possible ces« ingrédients » dans les viandes transformées et de développer des charcuteries sèches plus saines.Cet article examine comment et dans quelle mesure les teneurs en sodium et en matières grassesanimales peuvent être réduites au cours du procédé d'élaboration des jambons secs et des saucissonsfermentés