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Electronic nose characterization of the quality parameters of freeze-dried bacteria

Abstract : Freeze-drying is the method of choice for preserving heat sensitive biological products such as microorganisms. The development of a fast analytical method for evaluating the properties of the dehydrated bacteria is then necessary for a proper utilization of the product in several food processes. In this paper, dried bacteria headspace is analyzed by a GC-MS and an electronic nose. Results indicate that headspace contains enough information to assess the products quality.
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https://hal.inrae.fr/hal-02745659
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Submitted on : Wednesday, June 3, 2020 - 8:59:19 AM
Last modification on : Thursday, July 22, 2021 - 10:04:15 AM

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R. Capuano, M. Santonico, E. Martinelli, R. Paolesse, Stéphanie Passot, et al.. Electronic nose characterization of the quality parameters of freeze-dried bacteria. 14. International Symposium on Olfaction and Electronic Nose, May 2011, New York, United States. pp.125-126, ⟨10.1063/1.3626330⟩. ⟨hal-02745659⟩

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