Samuel Lubbers

Samuel Lubbers
L'institut Agro Dijon · Procédés Alimentaires et Microbiologiques (UMR PAM)

PhD

About

47
Publications
6,355
Reads
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1,101
Citations
Citations since 2017
6 Research Items
354 Citations
20172018201920202021202220230204060
20172018201920202021202220230204060
20172018201920202021202220230204060
20172018201920202021202220230204060
Additional affiliations
September 2012 - December 2021
Institut national supérieur des sciences agronomiques, de l'alimentation et de l'environnement
Position
  • Professor (Associate)
September 2000 - August 2012
Etablissement national d'enseignement supérieur des sciences agronomiques de Dijon - Centre des sciences du gout (INRA)
Position
  • Professor (Associate)
Institut national supérieur des sciences agronomiques, de l'alimentation et de l'environnement
Position
  • Professor (Associate)

Publications

Publications (47)
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...
Article
Du fait de l’augmentation de la population de la planète, la production de protéines pour l’alimentation des populations et l’évaluation de la qualité de ces protéines pour satisfaire les besoins de l’Homme pourraient devenir des questions majeures dans les décennies à venir pour l’ensemble du monde. Le développement de nouveaux aliments optimisant...
Article
The effect of modulating the gelatinisation extent by hydration (50/50 and 80/20 water to starch ratio) and temperature (65 or 85 °C) on various properties of wheat starch in presence of flavours has been studied. The hydrothermal treatments resulted in samples with different properties. The lowest residual flavour content was found in samples trea...
Article
Full-text available
Reducing of fat content in food requires a reformulation that may cause a different perception of aroma. Maintaining an adequate level of acceptability of these reformulated products for consumers requires a better understanding of the mechanisms that control the retention of odorant molecules in food matrices. Although pectins are commonly employe...
Article
The phase ratio variation PRV method is a classical way to determine the partition coefficients of volatile compounds between their solution and vapour phases in a variety of circumstances. However, some results obtained by this method can be disappointing. A new PRV equation in which the initial liquid-phase solute concentration is replaced by the...
Article
Background: The presence of secondary metabolites responsible for off-flavours in peas may influence consumers' acceptance. These undesirable compounds may increase due to biotic stress or cultivar. Therefore, grains from two pea (Pisum sativum L.) cultivars (Crécerelle and Firenza) exposed to biotic stress were studied in terms of protein content...
Article
Hemp protein concentrates were obtained from hemp seed cake by extraction at high alkaline pH (10 and 12) followed by an ultrafiltration/diafiltration (UF) purification step and spray‐drying. The composition, thermal, nutritional and functional properties of the resulting protein samples were evaluated. The UF treatment increased protein purity of...
Article
Full-text available
African locust bean (AfLB) protein isolates could be an interesting alternative to the use of soy as an ingredient for the development of new protein-rich products. From AfLB seed flour, the protein extractability yields by aqueous extraction were determined as a function of pH and ionic strength. Then thermally induced gelation of various protein...
Article
Full-text available
Moringa oleifera is a nutrient-rich plant, known as a miracle tree, and commonly used as a food supplement. Despite its popularity, there are scant empirical findings on its real nutritional benefits and acceptance among consumers when added to food. To fill this gap, we added Moringa Dried Leaves (MDL) to biscuits. A consumer test was implemented...
Article
The purpose of this paper was to study the extraction conditions of hemp proteins from undelipidated press‐cakes. The effects of different hydration conditions on protein recovery yield and polypeptide profile were evaluated: pH (2 to 12), ionic strength (0 to 500 mM NaCl) and press‐cake/liquid weight ratio (2% to 22%). pH was the most impacting fa...
Conference Paper
Full-text available
In the development of new food consumers’ acceptability is a critical factor. This study aimed at evaluating the possibility to introduce pea proteins as new fermented food. For this purpose, mixtures of cow and pea milks with different ratios of pea (0, 10, 20, 30, 40 and 100%) were fermented with French commercial yogurt-ferment. Consumer accepta...
Chapter
Reducing fat content in food requires a reformulation by thickeners like pectins and induces a different perception of aroma. The acceptability of these reformulated products by consumers requires a better understanding of the retention of aroma compounds in these food matrices. This study proposes to explore and compare the effects of pectin in si...
Article
Full-text available
Ten starter cultures of lactic acid bacteria were used to ferment five mixtures of milk and pea protein (0%, 10%, 20%, 30% and 40% of pea) to select the cocktail that can lead to products similar to traditional yogurt. Product quality evaluation was performed by comparing the sensory profile of 49 formulated products with the profile of a milk ferm...
Conference Paper
Full-text available
Ten starter cultures of lactic acid bacteria were used to ferment five mixtures of milk and pea protein (0%, 10%, 20%, 30%, and 40% of pea) to select the cocktail of starters that could lead to products similar to traditional yogurt. Product quality evaluation was performed by comparing the sensory profiles of 49 formulated products with the profil...
Article
The Phase Ratio Variation (PRV) method is a very valuable method commonly used for liquid/vapor partition coefficients data acquisition of aroma compounds. Nevertheless, some limits are linked to this method, especially for volatile compounds. A careful examination of the PRV equation leads us to propose the following expression: 1/Cvap-real =(nliq...
Article
The structure of a foodstuff, and its perceived texture, are important characteristics involved in the sensory availability of flavour compounds released during the food consumption. This study identifies the effect of texture on the dynamic release of aroma compounds under simulated oral conditions (temperature and shearing). Two custard desserts,...
Article
The nature and amount of constituents in food greatly influence aroma release. Pectins and carrageenans are common used thickeners, but their effect on the release of aroma compounds has been studied more frequently for non-homogeneous products than for thickeners separately. The purpose of this work was to study and compare their respective effect...
Article
The replacement of fat by thickeners in fat-free yogurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. Vapour/liquid equilibria of ten aroma compounds (two este...
Book
Pectin and carrageenan are common used thickeners in fat free foods. The aim of this work was to study separately and to compare their respective effects on the aroma release, in order to investigate the nature of involved interactions. In this way, we studied the influence of the chemical structure of 13 aroma compounds on retention/release equili...
Conference Paper
Full-text available
Pectin and carrageenan are common used thickeners in fat free foods. The aim of this work was to study separately and to compare their respective effects on the aroma release, in order to investigate the nature of involved interactions. In this way, we studied the influence of the chemical structure of 13 aroma compounds on retention/release equili...
Book
Full-text available
Fat and flavour are important factors in food acceptance and can affect the partitioning of hydrophobic flavour molecules (1).The equilibrium retention release has been studied most frequently for inhomogeneous products (2, 3), than for thickeners separately (4). Pectin and carrageenans are common used thickeners, and the aim of this work was to st...
Article
The effects of thickeners on the headspace release of aroma compounds from a model dairy gel were investigated. Starch, pectin, and locust bean gum (LBG) were introduced separately to the fat-free dairy gel via sugar syrups. The release of nine aroma compounds was analyzed by solid-phase microextraction (SPME), and the partition coefficients of ret...
Article
Relating flavour (aroma and taste) compounds to flavour perception experienced by a consumer is still a challege for the flavour research. The aim of the present study was to determine to what extent the food matrix texture influences the in vivo release of aroma and taste compounds. Sodium release and salty perception were evaluated using four che...
Article
The present study was conducted on aromatised fat-free stirred yoghurts and dealt with the influence of some thickeners and sweeteners on aroma compounds release and rheology.Thickeners (starch, pectin, locust bean gum and guar) and sweeteners (fructose, fructo-oligosaccahrides, aspartame and acesulfame) were added and mixed together in fruit prepa...
Article
The influence of storage on the aroma release in headspace and rheological properties in strawberry-flavored fatfree stirred yogurts was determined. Three periods of storage at 10 degrees C were chosen for analysis: 7, 14, and 28 days. The headspace composition was assessed in a flask in static mode. The SPME fiber was carefully chosen, and results...
Article
A detailed study of the rheological behavior of pectin gels, in the presence of aroma compounds in food concentration is reported. In high methoxylated pectin (HMP) gels, it has not yet been shown if aroma compounds can be responsible for modifications in rheology. Two rheological techniques were used to measure the impact of aroma substances on rh...
Article
The influence of glucose and corn syrups (as glucose replacer) on flavour release and the sensory perception of three aroma compounds, 3-methyl-1-butanol, 2-phenyl ethanol, and ethyl phenyl glycidate, from fruit pastille model systems was investigated. Glucose, and corn syrups DE40 and DE60 were compared, with a constant level of sucrose in all mat...
Article
Oak wood used for wine barrels was immersed into a model wine containing eight aroma compounds (e.g., aromatic and terpene alcohols, ethyl esters, and aldehyde), for which activity coefficients in water and model wine were determined using the mutual solubility measurement. A mass balance of these volatiles considering their reactivity in model win...
Article
Glycerol is one of the most abundant components of wine. In dry wines its concentration is only exceeded by water and ethanol. Several studies have been carried out on the effects of glycerol on mouthfeel, but little attention has been given to glycero–flavour interactions. Consequently, here we have turned our attention to the aroma perception. Pu...
Chapter
The interactions between aroma compounds and other components of a wine matrix : colloids, fining agents and ethanol were investigated in model systems and with instrumental methods. The physico-chemical interactions between aroma compounds and other components depend on the nature of volatile compounds. The level of binding generally increases as...
Article
The capacity of different materials (yeast walls, colloids and cellulose) to bind octanoic acid and decanoic acid was investigated in a model wine. The interactions between these toxic fatty acids and the soluble or insoluble material was shown using the equilibrium dialysis method. Yeast walls adsorb decanoic acid and to a lesser extent octanoic a...
Article
During the ripening of blue veined cheeses, several enzymatic reactions occur that are due to Penicillium roqueforti, and enhance the typical blue cheese taste. Two methylketones, 2-heptanone and 2-nonanone, are held to be the major and the most representative molecules of the blue cheese flavour. To improve the blue cheese flavour in a process che...
Article
Full-text available
In a model system bentonites showed important differences on the binding capacity of the aroma compounds γ-decalactone and β-ionone. Adsorption of volatile substances was not modified by ethanol at 126 ml/l but was strongly increased by glucose and fructose at a 100 g/l concentration. Additional effects for the binding of γ-decalactone due to bento...
Article
To understand the effect of temperature, pH and the composition of alcoholic beverages in flavour-protein interactions, the binding of γ-decalactone to bovine serum albumin (BSA) was investigated using the equilibrium dialysis method. Thermodynamic analysis revealed that the affinity of aroma compound for BSA is higher at 10 °C than at 20 and 30 °C...
Article
The capacity of yeast cell walls to bind volatile compounds was investigated in a model hydroalcoholic system. The interactions between five aroma substances and yeast walls in a model wine were shown using the head space technique and the equilibrium dialysis method. The effect of cell walls on the volatility of aroma depended on the physico-chemi...
Article
The influence of mannaproteins released from yeast cell walls during alcoholic fermentation on the volatility of aroma substances was investigated in a model wine. After the characterization of macromolecules (substrates), two techniques have been used to study the interactions with aroma compounds: headspace analysis and an equilibrium dialysis me...
Article
L'effet colloïde-protecteur d'extraits mannoprotéiques de parois de levures vis-à-vis de la précipitation tartrique a été étudié en solution hydroalcoolique, en utilisant un IST mètre (Indice de Stabilité Tartrique). Nous avons montré que les deux extraits levuriens inhibaient la cristallisation du bitartrate de potassium au même titre que l'acide...

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Project (1)
Project
Legumes are a great resource in the coming food transition. Their nutritional as well as agricultural properties make them contribute by decreasing greenhouse gas emission and agriculture chemicals use. However, their sensorial properties, digestibility and the presence of some antinutritional factors can be a disadvantage for their use. In the Bualuang Asean Chair programme, researchers from Thammasat University (Thailand) and from the International lab "Tropical Bioresources & Biotechnology" (AgroSup Dijon, University of Burgundy (France) and Hanoi University of Science & Technology (Vietnam)) investigate the functionalities that lactic acid bacteria can bring to legumes during fermentation to improve sensorial, nutritional and safety properties.