Paris-Saclay Food and Bioproduct Engineering (SayFood)

Présentation du laboratoire

SayFood - Ingénierie des Aliments et Bioproduits est une unité de recherche nouvellement créée par INRAE et AgroParisTech. Cette unité qui héberge 150 collaborateurs sera localisée (à partir de 2022) dans l'écosystème de recherche et innovation du plateau de Saclay (Ile de France). Sayfood a pour mission d'acquérir de nouvelles connaissances scientifiques et de proposer de nouvelles approches en ingénierie des produits et des procédés, appliquée aux bioressources. Ainsi, l'unité a pour ambition de contribuer au développement de nouveaux systèmes alimentaires durables en travaillant en interdisciplinarité sur le continuum 'conception-consommation'. Pour conduire ses recherches, Sayfood s'appuie sur un ensemble de disciplines couvrant les sciences des aliments, la microbiologie, le génie des procédés et les sciences des consommateurs.

Les 20 dernières publications

Titre Auteurs Date de publication Source
Monitoring of cellulose-rich biowaste co-digestion with 3D fluorescence spectroscopy and mass spectrometry-based metabolomics Olivier Chapleur, Angéline Guenne, Francesc Puig-Castellví 01/02/2024 Chemosphere
Constrained viscous sintering of melting grains Marco Ramaioli 15/01/2024 Powder Technology
Improving the Understanding of Chemistry by Using the Right Words: Why Is Talking about Compounds so Messy? Hervé This 09/01/2024 Journal of Chemical Education
Development of extrusion blown films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) blends for flexible packaging Benjamin Le Delliou, Olivier Vitrac, Anir Benihya, Sandra Domenek 01/01/2024 Journal of Applied Polymer Science
Using nutritional functional units provides a nuanced view of the environmental performance of food products within the same category Adeline Cortesi, Gwenola Yannou-Le Bris, Caroline Pénicaud 01/01/2024 International Journal of Life Cycle Assessment
Co-stabilization mechanisms of solid particles and soluble compounds in hybrid Pickering emulsions stabilized by unrefined apple pomace powder Charlotte Hollestelle, Camille Michon, D. Huc 01/01/2024 Food Hydrocolloids
Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation Alejandro Ávila-Sierra, Marco Ramaioli 01/01/2024 Food Research International
Potential of polysaccharides for food packaging applications. Part 1/2: An experimental review of the functional properties of polysaccharide coatings Sandra Domenek 01/11/2023 Food Hydrocolloids
Modelling mastication and aroma release from white rice during food oral processing Anne Saint-Eve, Ioan Cristian Trelea 01/11/2023 Journal of Food Engineering
Untargeted metabolomics-based approach using UHPLC-HRMS to authenticate carrots (Daucus carota L.) based on geographical origin and production mode Katy Dinis, Valérie Camel 15/10/2023 Food Chemistry
Dynamic light scattering for the determination of linoleic acid critical micelle concentration. Effect of pH, ionic strength, and ethanol Laure Degrand, Rebeca Garcia, Wafa Guiga 15/10/2023 Journal of Molecular Liquids
Pipecolate and Taurine are Rat Urinary Biomarkers for Lysine and Threonine Deficiencies Douglas N. Rutledge 01/09/2023 Journal of Nutrition
Changes in Bacterial Community Structure Across the Different Life Stages of Black Soldier Fly (Hermetia illucens) Vincent Hervé 01/08/2023 Microbial Ecology
3D printing to modulate the texture of starch-based food Yurixy Bugarin-Castillo, P. Rando, M. Clabaux, Gabrielle Moulin, Marco Ramaioli 01/08/2023 Journal of Food Engineering
Resilient high oxygen barrier multilayer films of nanocellulose and polylactide Manon Guivier, Giana Almeida, Sandra Domenek, Chloé Chevigny 15/07/2023 Carbohydrate Polymers
A tutorial on the analysis of multifactorial designs from one or more data sources using AComDim Douglas N. Rutledge 01/07/2023 Journal of Chemometrics
Film-blown blends of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by compatibilization with poly(butylene-co-succinate-co-adipate) with a free radical initiator Benjamin Le Delliou, Olivier Vitrac, Anir Benihya, Sandra Domenek 01/07/2023 Polymer Testing
Abundance, perceptions and utilizations of termite mounds in Cambodia Vincent Hervé 01/07/2023 Soil Use and Management
Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices Adeline Cortesi, Marine Colpaert, Anne Saint-Eve, Bastien Maurice, Gwenola Yannou-Le Bris, Caroline Pénicaud 01/06/2023 Data in Brief
Life cycle inventory and life cycle impact assessment datasets of PDO Feta production in Stymfalia region, Greece Samuel Le Féon, Gwenola Yannou-Le Bris, Caroline Pénicaud 01/06/2023 Data in Brief

Nombre de publications du laboratoire par domaine scientifique (2016-2021)

Chaque publication du laboratoire peut être rangée dans une ou plusieurs disciplines scientifiques : la figure ci-dessus présente le nombre de publications du laboratoire pour chaque discipline de la classification ASJC (Elsevier)