OPTI’TOM : Industrial validation of a predictive model of the nutritional quality of tomato-based products during processes
Résumé
Food companies want to improve the quality of their products guaranteeing complex organoleptic properties and high nutritional value. The development of such foods and the reassessment of existing products and processes require controlling the interaction between structure and chemical reactivity of the food in relation with applied treatments. The study and at last the control of these reactions are an important challenge of progress for food industry. The aim of this project is to build and provide, for companies in the sector of tomato-based products, a tool to optimize existing processes and predict the final nutritional quality and avoid many uncertain and expensive preindustrial trials.
Domaines
Sciences agricoles
Fichier principal
gil_2015_1.pdf (40.59 Ko)
Télécharger le fichier
gil_2015_2.docx (28.63 Ko)
Télécharger le fichier
| Origine | Fichiers éditeurs autorisés sur une archive ouverte |
|---|
| Origine | Fichiers éditeurs autorisés sur une archive ouverte |
|---|