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Characterization of a major gene of anthocyanin biosynthesis in grape berry

Anthocyanin pigments are responsible for the red or blue colour of flowers and fruits in many plant species. By combining transcriptomic and functional genomic approaches, it was possible to charac...

Structure of the casein micel

Improving our knowledge about the structure of the casein micelle

The casein micelle, the main protein component of milk (80% of milk proteins), is undoubtedly the natural colloidal object that we encounter the most frequently in our everyday life.

New enzyme activity detectors made from semi-reflective biopolymer nanolayers

The aim of the nanosciences and nanotechnologies is to control the architecture of objects whose size ranges from the nanometer to several hundred nanometers in order to discover new intrinsic func...

Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices

In food science, intramuscular fat plays an important role in meat quality. It also influences the diffusion of salt and water in cured products. Lipids that penetrate into foods during processin...

Screening

Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome

Microorganisms play a vital role in the carbon cycle, in particular, by contributing to plant degradation via a perfectly adapted enzymatic apparatus. However, a major obstacle stands in the way o...

Watch the videos of the First European summer school for Biorefining, Paris 2011

The biorefining training course took place in the Paris region on August 29th to September 1st. By providing both information on the fundamental principles and technologies of biorefining and in-...

Polysaccharide nanocrystals to stabilise Pickering emulsions

An emulsion is typically a metastable state that irreversibly evolves towards the separation of the two phases at variable time scales. In addition to their relative stability, the purpose of form...

Fruit and vegetable processing

Fruit and Vegetable Processing 2011: towards a new academic network

Fruit and Vegetable are now more frequently consumed as processed products. The aim of this symposium was to identify recent advances and new knowledge related to fruit and vegetable processing. Th...

Joël Abécassis, INRA Montpellier New President of the ICC International Association for Cereal Science & Technology

Joel Abecassis, President of the ICC International Association for Cereal Science & Technology

Joel Abecassis from INRA, France, was elected ICC President Elect by the ICC National Delegates, and the Representatives of the ICC Regions and ICC Corporate Members unanimously. Joel Abecassis wil...

Energy costs savings of spray drying at heart of IDF/INRA International Symposium on Spray Dried Dairy Products in St Malo, France

St-Malo, France, 21 June 2012 – Different uses of current technologies can help reduce energy costs of spray drying of dairy products and enhance functional properties of dairy powders, says IDF an...

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