Concept

Procédé agroalimentaire

Publications associées (85)

Land cover classification of the semi-arid Namibian savanna

The vegetation of semi-arid savanna landscapes relies on the fragile equilibrium between rainfall, grazing and res [Trodd and Dougill, 1998]. For a sustainable management of their farms, farmers need to take into account this delicate equilibrium and corre ...

2018

Translating Science Into Business Innovation: The Case of Open Food and Nutrition Data Hackathons

Christopher Tucci, Gianluigi Viscusi, Heidi Christina Gautschi

In this article, we explore the use of hackathons and open data in corporations’ open innovation portfolios, addressing a new way for companies to tap into the creativity and innovation of early-stage startup culture, in this case applied to the food and n ...

2018

Optimization of sample size and order size in an inventory model with quality inspection and return of defective items

Rafael Batista, Naoufel Cheikhrouhou

To ensure all products as perfect, inspection is essential, even though it is not possible to inspect all products after producing them like some special type products as plastic joint for the water pipe. In this direction, this paper develops an inventory ...

SPRINGER2018

Organic-Inorganic Hybrid Planarization and Water Vapor Barrier Coatings on Cellulose Nanofibrils Substrates

Yves Leterrier, Feyza Karasu Kiliç

Cellulose nanofibrils (CNF) can be produced in the form of thin, transparent and flexible films. However, the permeability of such materials to oxygen and water vapor is very sensitive to moisture, which limits their potential for a variety of packaging an ...

2018

Special Section on Energy and Food Security in a Humanitarian Context

Natural disasters, population growth, social conflicts, and political or structural crises give rise to forced migrations, which can lead to humanitarian emergencies. According to the “UNHCR annual global trends report”, 65.6 million people were displaced ...

2017

Virtual Sector Profiles for Innovation Sharing in Process Industry – Sector 01: Chemicals

François Maréchal, Ivan Daniel Kantor, Greta Martha Van Eetvelde, Laurent Gabriel Félix Alexandre Stéphane Bungener, Elfie Marie Méchaussie

Production data in process industry are proprietary to a company since they are key to the process design and technology expertise. However, data confidentiality restrains industry from sharing results and advancing developments in and across process secto ...

Springer International Publishing2017

Iron phosphate nanoparticles for food fortification: Biological effects in rats and human cell lines

Christian Ludwig, Mohamed Tarik

Nanotechnology offers new opportunities for providing health benefits in foods. Food fortification with iron phosphate nanoparticles (FePO4 NPs) is a promising new approach to reducing iron deficiency because FePO4 NPs combine high bioavailability with sup ...

Informa Healthcare2017

Sustainable Food Supply

Simone Lydia Voldrich

In the context of a growing world population, the fundamental need for foodstuff makes a sustainable management of the food supply an imperative. Sustainability issues in the food supply chain range from responsible use of limited resources, safe and secur ...

EPFL2017

Note on the Rate and Energy Efficiency Limits for Additive Manufacturing

Michael Hausmann, Sheng Jiang

We review the process rates and energy intensities of various additive processing technologies and focus on recent progress in improving these metrics for laser powder bed fusion processing of metals, and filament and pellet extrusion processing of polymer ...

Massachusetts Institute of Technology Press2017

Biosurfactant production through Bacillus sp MTCC 5877 and its multifarious applications in food industry

In this study Bacillus sp. MTCC5877 was explored for the production of biosurfactant (BSs) and various carbon sources 1% (w/v), 0.5% (w/v) nitrogen sources were tested at different pH, and temperature. Yield was measured in terms of Emulsification index (E ...

Elsevier2016

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