Céline Lafarge

Céline Lafarge
Institut national supérieur des sciences agronomiques, de l'alimentation et de l'environnement | AgroSup Dijon · Procédés Alimentaires et Microbiologiques (UMR PAM)

PhD

About

34
Publications
3,751
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363
Citations
Citations since 2017
14 Research Items
281 Citations
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20172018201920202021202220230204060
20172018201920202021202220230204060
20172018201920202021202220230204060

Publications

Publications (34)
Article
Mid-infrared spectroscopy was explored in order to evaluate its ability to classify geographical origin and bitter content of Gentiana lutea roots sourced from wild and cultivated growing conditions. Wild and cultivated Gentiana lutea roots from the four French mountains Massif Central, Jura, Alpes and Pyrénées were analyzed by Infrared spectroscop...
Article
Full-text available
Although the functions and structural roles of sterols have been the subject of numerous studies, the reasons for the diversity of sterols in the different eukaryotic kingdoms remain unclear. It is thought that the specificity of sterols is linked to unidentified supplementary functions that could enable organisms to be better adapted to their envi...
Article
Full-text available
A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if the gentian geographic origin in...
Article
The aim of this work was (i) to design the best molecularly imprinted silica (MIS) specific for iprodione, a fungicide polluting water, fruits, wine and (ii) to compare the performance of the optimal MIS with its analogue molecularly imprinted polymer (MIP), with the objective to obtained the highest imprinting factor possible. Iprodione was widely...
Article
The study aimed at evaluating the influence of fermented sugarcane molasses ageing on lees and the distillation process used for the production of rums. Molasses were freshly fermented or 3-months lees aged. Batch (PS: Pot Still) or continuous (CS: Coffey Still) distillation was carried out resulting in four different rum distillates. Gas chromatog...
Article
High hydrostatic pressure (HHP) treatments are trending as “green” stabilization and extraction process. The extraction of B-phycoerythrin from microalgae is getting more and more interest due to its numerous potentialities in foods, cosmetics and medicine. Thus, the effects of high pressure on the structural characteristics of B-phycoerythrin extr...
Article
During the extraction processes of B-phycoerythrin from P. cruentum, the possibility of the occurrence of extraction-inhibiting B-phycoerythrin/exopolysaccharide (EPS) complexes was highlighted. The use of confocal laser scanning microscopy allowed the observation of the cells including their sheath and their chloroplast, the bound EPS matrix, and...
Article
Iprodione is a fungicide widely used in viticulture in most agricultural countries. It was banned recently in the European community because of its carcinogenic and endocrine disrupting characters. In this work, a cheap analytical method able to monitor iprodione in a white wine was developed. Molecularly imprinted sol-gel polymers (MIS) specific t...
Article
Full-text available
Some green extraction methods were selected and tested for the extraction of volatile compounds from different samples of the microalga Chlorella vulgaris: ultrasound‐assisted liquid–liquid extraction using environment‐friendly solvents (LLE) and solid‐phase microextraction (SPME). The obtained profiles of volatile chemical compounds were different...
Article
The aim of the study was to extract B-phycoerythrin from Porphyridium cruentum while preserving its structure. The high hydrostatic pressure treatments were chosen as extraction technology. Different methods have been used to observe the effects of the treatment: spectrophotometry and confocal laser scanning microscopy followed by image processing...
Article
This review is focused on mixed gels based on native starch and konjac glucomannan and their potential to encapsulate aroma compounds. Starch and konjac glucomannan are two carbohydrates, abundant, low cost, soft taste, and used as food grade wall material. After an overview of konjac glucomannan, the structure of mixed gels of native starch and ko...
Article
Full-text available
Since 2005, the microwave transduction coupled with a sensitive material is devoted to gas detection. In this work, we demonstrate the possibility to detect liquid pollutant (pesticide, fungicide) for food-processing industry. The principle is based on the interaction of the pollutant with a sensitive material within a microwave structure. The sens...
Thesis
L’objectif de ce travail est de démontrer que la présence de glucomannane de konjac (KGM) dans une matrice d’amidon de pomme de terre permet d’accroître sa stabilité physique sans inhiber l’encapsulation moléculaire de composés d’arôme par l’amylose. Pour cette étude, les deux polyosides choisis sont issus de tubercules de plantes abondantes dans l...
Article
A new microwave sensor coupled with molecularly imprinted silica is described here for the first time in order to detect iprodione fungicide in hydroalcoholic medium. A Molecularly Imprinted Silica (MIS) and its control (Non-imprinted silica, NIS) were synthesized and characterised by infrared spectroscopy and scanning electron microscopy. The capa...
Article
The aim of the study was to show that the presence of a small quantity of konjac glucomannan (KGM) in potato starch suspension increased the stability of carvacrol trapping. For that purpose, several freeze-thaw cycles were used to accelerate the ageing of the product and consequently drastically destabilize the gels, and induce syneresis. The stab...
Article
Five mixtures of milk and pea protein (0-40 g pea protein/100 g total protein) were fermented by ten starter cultures of lactic acid bacteria (LAB) to select the cocktails that can lead to products similar to a conventional yoghurt. Generally speaking, an increase in pea concentration leads to products with higher acidity, higher syneresis and lowe...
Patent
Full-text available
The invention relates to a sensor for detecting an analyte in a liquid. The sensor consists of an antenna, covered with a layer of a molecularly imprinted polymer capable of interacting with an analyte and inducing a variation in the characteristics of the antenna within the microwave frequency range.
Article
Full-text available
Abstract Texture profile analysis (tpa) and physicochemical properties study of tamarins jelly enriched with moringa oléiféra leaves The purpose of this study was to characterize the physicochemical properties (Aw, color, relative humidity) and rheological properties (texture profile analysis) of tamarind pastes enriched with different quantities o...
Article
This study deals with the impact of food structure and texture on aroma release. This was done with cornstarch dispersions with constant concentrations in starch but differing in their structures. The structure parameters of the cornstarch dispersions were varied by changing the shearing conditions during the pasting process. Linalool and isoamyl a...
Article
The location of different aroma compounds in a gel containing sucrose, cross-linked waxy corn starch and carrageenan was investigated. Different systems were designed by varying the carrageenan and the sucrose contents and were flavoured with a mixture of aroma compounds. These systems are described as composite gels formed by a dispersed phase com...
Article
Different starches, and in particular a normal corn starch, were tested in a concentrated and complex food product. Increasing amounts of aroma compounds (limonene, ethyl vanillin or isoamyl acetate) were added at levels up to 5 mmol/mol glucose equivalent. The modifications that were induced in the gel network were characterized by penetrometry or...

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