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Sciences des Aliments

0240-8813
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An international journal of food science and technology
 

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Meat Science and Technology
 LISTE DES ARTICLES POUR LE VOL 23/1 - 2003
L'adiponectine
Frédéric FUMERON - pp.3-12
Muscle foods: consumption, composition and quality
Joseph CULIOLI, Cécile BERRI, Jacques MOUROT - pp.13-34
Meat consumption before and after BSE in France and the European Union
P MAINSANT - pp.37-39
What does traceability mean for beef meat consumer ?
G GIRAUD, C. AMBLARD - pp.40-46
Micronutrient intakes from meat
A CHANSON, P BRACHET, Pascal GROLIER, E ROCK - pp.47-55
Protein intake of young and elderly French people living at home
S ROUSSET, M BRANDOLINI, J.-F. MARTIN, S DROIT-VOLET, D BONIN, P LHOUTELLIER, H SIMON, V GRANDJEAN, Y BOIRIE - pp.56-60
Lipid oxidation and antioxidant potential in meat
M RENERRE - pp.61-64
Transcriptome analysis of muscle in order to identify genes which determine muscle characteristics and sensory quality traits of beef
K SUDRE, I CASSAR-MALEK, C LEROUX, A LISTRAT , Y UEDA, C JURIE, G RENAND, P MARTIN, JF HOCQUETTE - pp.65-69
Anatomical study of lesions in destructured ham
E LAVILLE, M FRANCK, M SIDIBÉ, T SAYD, J.-M BONNY, J.-F. CHAZEIX, G MONIN - pp.70-74
Proteome analysis applied to the study of muscle development and sensorial qualities of bovine meat
J BOULEY, C CHAMBON, B PICARD - pp.75-78
Development of skeletal muscle transcriptome analysis to study pig meat quality
M DAMON, L LIAUBET, A VINCENT, P HERPIN, F HATEY - pp.79-82
Quantification of muscle proteolytic enzymes by immunochemical techniques
M SENTANDREU, O CHANTREAU, L AUBRY, D LEVIEUX, A OUALI - pp.83-88
Proteomic analysis of destructured pork muscle
T SAYD, E LAVILLE, V SANTÉ, G MONIN - pp.89-92
Characterization of shiga toxin producing E. coli and O157 serotype E. coli isolated from food and environment in France
C VERNOZY-ROZAND - pp.93-96
The proteomic approach for better understanding the physiology of bacteria adaptation to food plant environments
M HÉBRAUD - pp.97-100
Improvement of food quality and safety in meat traditional workshops
S AMMOR, I CHEVALLIER, A LAGUET, Jean LABADIE, R TALON, E DUFOUR - pp.101-103
Assessment of microbiological criteria for regular checks of faecal contamination and general hygiene in Belgian establishments producing meat
Y GHAFIR, G DAUBE, K DIERICK, L DE ZUTTER, M CORNELIS, M JOURET - pp.104-106
Is there a way to act simultaneously against both Salmonella and Listeria monocytogenes in pig herds?
P FRAVALO, Y HASCOET, C FABLET, PA BELOEIL, F MADEC, G SALVAT - pp.107-111
Use of proton nuclear magnetic resonance (1H-NMR) for brain comparison of healthy and scrapie sheep
Olivier ROBERT, M.-C. AOUST DE ROUVEZE, V GILARD, M MALET-MARTINO, R MARTINO, V GAYRARD, N PICARD-HAGEN - pp.112-115
Growth of Listeria monocytogenes in biofilm according to the surface and the temperature and effects of different treatments on its survival
P CHAVANT, P FOLIO, M HÉBRAUD - pp.116-119
Study of tissues mapping and flesh quality of brown trout by color image analysis
Pascale MARTY-MAHÉ, P LOISE, Benoit FAUCONNEAU, P HAFFRAY, D BROSSARD - pp.120-123
Colour image analysis for the classification of turkey breast meat according to cooking yield
Isabel SEBASTIÁN, V SANTÉ, G LE POTTIER, Pascale MARTY-MAHÉ, P LOISEL, D BROSSARD, G MONIN - pp.124-127
Monitoring the texture of meat emulsions by front-face fluorescence spectroscopy
I ALLAIS, E DUFOUR, A PIERRE, C VIAUD, V CHEVALLEREAU, Corinne CURT, N PERROT - pp.128-131
Colour stability of smoked muscle rainbow trout: Packaging effect
A QUIÑONES, Georges CHOUBERT, Rodolfo GÓMEZ - pp.132-137
Determination of functioning conditions for the meat emulsification process using at-line human evaluations and the Simplex method
Corinne CURT, V LEBLANC, I ALLAIS, N PERROT, V CHEVALLEREAU, Gilles TRYSTRAM - pp.138-141
Measure of meat tenderness using front-face fluorescence spectroscopy
J.-P. FRENCIA, E THOMAS, E DUFOUR - pp.142-145
Estimation of equilibrium properties in meat preservation processes by a group-contribution method
L BENGAIDA, C.-G. DUSSAP, J.-B. GROS - pp.146-149
Selection of mould strains from the surface flora of French saucissons and study of their biocatalytic behaviour.
J.-B. GROS, M.-F. ROQUEBERT, Jean-Louis BERDAGUÉ, C LARROCHE, P FONTANILLE, J SIRAMI - pp.150-153
Modeling heat transfer in a jet of hot air to decontaminate meat products
A KONDJOYAN, M HAVET - pp.154-158
Prediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy
A MEULEMANS, O DOTREPPE, B LEROY, L ISTASSE, A CLINQUART - pp.159-162
Image analysis study of the relationship between total collagen content and distribution of the perimysial connective network in a bovine muscle
S ABOUELKARAM, P BERGE, JF HOCQUETTE, Joseph CULIOLI, A LISTRAT - pp.163-167
P-POS12 High-pressure effect on the reaction between cathepsin D and bovine myofibrils
M LAMBELLERIE-ANTON DE, J PERRON, S JUNG, S CHÉRET - pp.168-171
Joint analysis of sensory and instrumental data applied to the investigation of the texture of Charolais meat
A LEBECQUE, A LAGUET, M CHANONAT, S LARDON, E DUFOUR - pp.172-176
COLLOQUES  [GRATUIT]
- pp.177-178
BOOK REVIEWS  [GRATUIT]
- pp.179-180
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