Philippe Bohuon - Academia.edu (original) (raw)

Papers by Philippe Bohuon

ABSTRACT Dans le cadre d’un projet de recherche sur la réfrigération des poissons, on examine l’e... more ABSTRACT Dans le cadre d’un projet de recherche sur la réfrigération des poissons, on examine l’efficacité de différents procédés de refroidissement en mer et on les compare aux techniques de glaçage traditionnel, dans le but d’élaborer un prototype d’équipement de refroidissement qui puisse être embarqué. A bord d’un chalutier, on installe un dispositif expérimental de refroidissement rapide du poisson par aspersion ou par immersion de saumure. On étudie la dynamique de refroidissement de sardines de Méditerranée (Sardina pilchardus) pour les deux procédés, puis le comportement thermique des sardines ainsi traitées au cours du stockage en caisse après glaçage. Les deux techniques s’avèrent identiques quant à leur efficacité thermique. Des simulations de durées de refroidissement en fonction de la masse des poissons montrent qu’une durée de 5 minutes avec de l’eau de mer à –2°C permet d’obtenir un niveau de température compatible avec les objectifs fixés (soit une température à cœur inférieure à +5°C), ce qui est jusqu’à 4 fois plus rapide que les techniques classiques de glaçage. Des durées de traitement aussi courtes autorisent le refroidissement en continu. Or, l’immersion demande de plus grandes quantités de liquide et une installation moins compacte que l’aspersion. C’est pourquoi la technique par aspersion sera privilégiée pour la réalisation d’un prototype d’équipement de refroidissement à bord des chalutiers pour sardines et petits pélagiques.

Cet article fait suite a la presentation des aspects thermiques obtenus dans le cadre du projet d... more Cet article fait suite a la presentation des aspects thermiques obtenus dans le cadre du projet de recherche mene conjointement par le Cemagref, le CIRAD et le CTCPA sur la refrigeration des poissons. Il presente les resultats d'essais menes a bord pour evaluer l'effet de techniques de refroidissement rapide sur la qualite des sardines en Mediterranee. Ces techniques se montrent efficaces pour le maintien de la fraicheur du poisson, mais les contraintes que representent l'accumulation d'ecailles dans les circuits de refroidissement et les risques de contamination microbiologique imposent une recherche de solutions techniques adaptees.

Food additives such as sodium chloride, alone or in combination with phosphates and polyphosphate... more Food additives such as sodium chloride, alone or in combination with phosphates and polyphosphates, and some organic acids, are used as functional ingredients for improving the sanitary quality and organoleptic characteristics of meat. This paper deals with the migration of organic acids in turkey muscle and the various effects on the cured meat characteristics (e.g. pH, swelling). It also offers new perspectives in pH prediction during marination process.

On s'interesse aux transferts de matiere qui se developpent lors de l'immersion d'un ... more On s'interesse aux transferts de matiere qui se developpent lors de l'immersion d'un gel proteique dans des solutions acqueuses concentrees en NaCl et saccharose a 10¼C. Le developpement et l'analyse d'un modele purement diffusif applicable aux solutions binaires montrent l'importance de la prise en compte des variations des coefficients de diffusion en fonction de la composition du gel. En revanche, les termes d'entrainement peuvent etre negliges dans la loi de transport de matiere. L'etude experimentale, realisee selon un plan d'experience et menee sur des disques de gel mis en rotation dans la solution, montre qu'en transfert externe non limitant, la localisation au sein du gel d'une couche superficielle de saccharose constitue certainement l'element majeur des mecanismes d'interactions entre les transferts d'eau et de solutes. (Resume d'auteur)

Fruits, Jun 3, 2020

Introduction – Piper borbonense from Reunion Island is an overlooked wild pepper that remains unu... more Introduction – Piper borbonense from Reunion Island is an overlooked wild pepper that remains unutilized today. The purpose of this multidisciplinary work was to study its anatomy, morphology and biochemical composition with a view to its possible commercial development. Materials and methods – We determined its biochemical composition using, notably, gas and liquid chromatography plus spectroscopic methods. Results and discussion – This pepper differs from Piper nigrum through the pedicel, which forms an integral part of the peppercorn. It can be distinguished from other tailed peppers, such as Piper cubeba and wild peppers from Madagascar, through its ovoid shape. Its compounds of interest, essential oil and piperine, are mostly present in the perisperm. Starch (41% db) is its main constituent. Piper borbonense has low pungency (piperine content: 0.2% db) and high aroma potential (essential oil content: 9.8% db), distinguishing it from Piper nigrum and bringing it closer to the tailed peppers, such as Piper cubeba and the wild peppers of Madagascar. Its aroma composition, very rich in monoterpenes, notably limonene (27%), can be considered as that of a good quality pepper. Conclusion – The typicity of Piper borbonense affords an interesting potential for domestication and valorization.

Journal of Food Engineering, Oct 1, 2018

Journal of Food Engineering, Mar 1, 2018

A 1D mechanistic model was developed to describe water, deformation, amylose transport and starch... more A 1D mechanistic model was developed to describe water, deformation, amylose transport and starch gelatinization inside rice grains during cooking. Four migrating species were considered: two water populations according to the state of the starch, soluble amylose and an insoluble solid phase network. Three coupled mass transport PDE were formulated assuming diffusional mass transport and using a Lagrangian-Eulerian framework. The model integrates the convective effect of a water flux on the transport of soluble amylose. Rice grain deformation was the result of both water-induced swelling and erosion of the surface of the solid phase, assuming a zero-order kinetic process. The model was adjusted on a milled Chil-bo rice cultivar steeped in excess water at 75 C and 95 C. After 30 min at 95 C, which is the standard cooking time, water uptake, leaching of soluble amylose and the amount of eroded material were 3.15 kg kg À1 db, 5.0% and 15.5% (w/w) respectively. Using the predicted distribution of species within the grain, the model could help to control the texture of cooked rice.

Food Research International, 2011

The effects of heat treatment on the survival of isolated Ephestia kuehniella Zeller larvae were ... more The effects of heat treatment on the survival of isolated Ephestia kuehniella Zeller larvae were examined. Larvae were treated in a specific device at a temperature range of 46 to 70°C. Statistical analysis of the data demonstrated that the thermal survival kinetics was best represented by a 2-parameter Weibull model above 50°C. The mortality of larvae only occurs beyond a critical temperature of 41.6°C ± 2.5°C. A 2D axial-symmetric model of heat transfer (convection, microwave at 915 MHz) was developed for cocoa bean and date palm. It was combined with the survival rate of larvae (Weibull model) and some z-values (from literature) are used for calculating a "food quality index" degradation kinetics. The intensive heating/convection process may not be adaptable for food products at low water activity due to high surface product temperatures. The use of microwave heating for date fruits and conventional hot air treatments for cocoa beans is recommended.

Journal of Food Engineering, Nov 1, 2014

Journal of Food Engineering, May 1, 2013

A space-and-time dependent model describing the impact of heat transfer on insect survival rate w... more A space-and-time dependent model describing the impact of heat transfer on insect survival rate was developed for analyzing the heat disinfestation process of dates. A 2D axial-symmetric domain was defined with five sub-domains: the bulk date pulp, a thin air layer and the date pit, a larva (located in the air layer) and eggs (on the date surface). The model included convective heating and microwave heating (915 MHz). Dielectric properties of the date pulp, egg and larvae were measured. The model predictions showed good agreement with experimental results in the case of the ''biological model'' (Ephestia kuehniella Zeller) in dates subjected to hot air treatment (70°C). Sensitive analysis showed that the date size and water content greatly affected the heating time process, during hot air and microwave treatments. Moreover, regarding the eggs' specific surface, it is advisable to combine convective hot air with microwave heating to induce egg mortality on the date surface.

Meat Science, Feb 1, 2007

The distribution of acid (HA), anions (A À), free protons (H 3 O +) and bound protons (H b), in h... more The distribution of acid (HA), anions (A À), free protons (H 3 O +) and bound protons (H b), in homogenized turkey meat was evaluated at various meat/water mass ratios of (1/4-1/10) during titration with acetic acid (0.25 N) or lactic acid (0.2 N). H b concentration was determined by titration with hydrochloric acid (0.075 N) and a correlation for [H b ] = f(pH) was proposed. A procedure was used to calculate the fractions of the various species in equilibrium, starting from an initial acid concentration in a meat/water system and assuming the accuracy of the pK a value of the pure weak acids despite the chemical complexity of meat. Calculated results were in very good agreement (±0.15) with experimental pH values, whatever the acid, meat batch or meat/water mass ratios used. Less than 1% of the total protons were free (H 3 O +) and determined the meat pH.

Journal of Food Engineering, May 1, 2011

The mass transfers of water, acid and NaCl in turkey meat cubes (initial volume 1 cm 3 during mar... more The mass transfers of water, acid and NaCl in turkey meat cubes (initial volume 1 cm 3 during marination were evaluated at various molalities of acetic acid (0.0-1.0) and NaCl (0.0-1.5). An experimental design was drawn up, associated with an estimate of the velocities of each component by means of kinetic monitoring. High mass yields (mass gain >0.3 kg kg À1), obtained for the marinades most dilute in acid, were found only in the absence of NaCl. The presence of NaCl had a negative effect on mass yield, counterbalanced by the positive effect of acetic acid. In the case of acidic marinades with low salt concentration, high solute flux densities were observed upon the start of immersion, as well as solute transfer velocities greater than those in water. This phenomenon may be explained by the superimposition of material diffusion and transport phenomena caused by a fall in internal filtration pressure due to expansion of the protein matrix. The fall in the buffering capacity of the meat in the course of soaking, related to the leakage of proteins, dipeptides and lactates, may explain the low pH values obtained during immersion in comparison with theoretical data.

European Journal of Lipid Science and Technology, Mar 1, 2010

The kinetics of trans‐β‐carotene and trans‐lutein degradation were individually investigated in p... more The kinetics of trans‐β‐carotene and trans‐lutein degradation were individually investigated in palm olein and Vegetaline®, at four temperatures ranging from 120 to 180 °C. HPLC‐DAD analysis was carried out to monitor trans and cis carotenoid variations over the heating time at each temperature. In both oils, initial trans‐β‐carotene and trans‐lutein degradation rates increased with temperature. Trans‐lutein was found to degrade at a slower rate than trans‐β‐carotene, suggesting a higher thermal resistance. The isomers identified were 13‐cis‐ and 9‐cis‐β‐carotene, and 13‐cis‐, 9‐cis‐, 13'‐cis‐, and 9'‐cis‐lutein. In spite of the higher number of lutein cis isomers, their total amount was lower than that of β‐carotene cis isomers. Trans and cis carotenoids were involved in degradation reactions at rates that increased with temperature. All degradation rates were generally found to be lower in Vegetaline® than in palm olein. These results were explained by the initial composition of the two oils and especially their peroxide and vitamin E contents.

HAL (Le Centre pour la Communication Scientifique Directe), Nov 24, 2014

Le genre Piper, de la famille des Piperaceae, comprend plus de 700 espèces de poivres réparties d... more Le genre Piper, de la famille des Piperaceae, comprend plus de 700 espèces de poivres réparties dans les régions tropicales et subtropicales du monde (1). Parmi cette grande diversité, le poivre noir (Piper nigrum), espèce cultivée, représente, avec 435 000 tonnes produites en 2011 (2), l'écrasante majorité de la production mondiale. Néanmoins, la plupart des poivres demeurent des espèces sauvages.

Journal of Agricultural and Food Chemistry

Thermal treatment applied during the cooking of pulses leads to denaturation and even aggregation... more Thermal treatment applied during the cooking of pulses leads to denaturation and even aggregation of the proteins, which may impact protein digestibility. Thermal transitions of lentil, chickpea and bean proteins were studied using DSC. Protein-enriched samples were obtained by dry air classification of dehulled seeds and were heated up to 160 °C, with water contents ranging from 0.2 to 4 kg/kg dry basis. The DSC peaks of the resulting endotherms were successfully modeled as overlapping Gaussian functions. The denaturation temperatures were modeled as a function of temperature according to the Flory-Huggins theory. The modeling allows to calculate the degree of protein transition for any temperature and moisture condition. The denaturation diagrams reflect the different protein compositions of lentil, chickpea and bean (particularly the 11S/7S globulin ratio). Chickpea proteins were more thermally stable than those from lentil and bean. Proteins underwent an irreversible transition, suggesting that unfolding and aggregation were coupled.

1 ère Session : Les grain(e)s pour la nutrition, la santé et leurs usages non alimentaires 1 ère ... more 1 ère Session : Les grain(e)s pour la nutrition, la santé et leurs usages non alimentaires 1 ère Session : Les grain(e)s pour la nutrition, la santé et leurs usages non alimentaires 15 Modélisation du transport et réaction des alpha-galactosides durant le trempage-cuisson du Niébé

ABSTRACT Dans le cadre d’un projet de recherche sur la réfrigération des poissons, on examine l’e... more ABSTRACT Dans le cadre d’un projet de recherche sur la réfrigération des poissons, on examine l’efficacité de différents procédés de refroidissement en mer et on les compare aux techniques de glaçage traditionnel, dans le but d’élaborer un prototype d’équipement de refroidissement qui puisse être embarqué. A bord d’un chalutier, on installe un dispositif expérimental de refroidissement rapide du poisson par aspersion ou par immersion de saumure. On étudie la dynamique de refroidissement de sardines de Méditerranée (Sardina pilchardus) pour les deux procédés, puis le comportement thermique des sardines ainsi traitées au cours du stockage en caisse après glaçage. Les deux techniques s’avèrent identiques quant à leur efficacité thermique. Des simulations de durées de refroidissement en fonction de la masse des poissons montrent qu’une durée de 5 minutes avec de l’eau de mer à –2°C permet d’obtenir un niveau de température compatible avec les objectifs fixés (soit une température à cœur inférieure à +5°C), ce qui est jusqu’à 4 fois plus rapide que les techniques classiques de glaçage. Des durées de traitement aussi courtes autorisent le refroidissement en continu. Or, l’immersion demande de plus grandes quantités de liquide et une installation moins compacte que l’aspersion. C’est pourquoi la technique par aspersion sera privilégiée pour la réalisation d’un prototype d’équipement de refroidissement à bord des chalutiers pour sardines et petits pélagiques.

Cet article fait suite a la presentation des aspects thermiques obtenus dans le cadre du projet d... more Cet article fait suite a la presentation des aspects thermiques obtenus dans le cadre du projet de recherche mene conjointement par le Cemagref, le CIRAD et le CTCPA sur la refrigeration des poissons. Il presente les resultats d'essais menes a bord pour evaluer l'effet de techniques de refroidissement rapide sur la qualite des sardines en Mediterranee. Ces techniques se montrent efficaces pour le maintien de la fraicheur du poisson, mais les contraintes que representent l'accumulation d'ecailles dans les circuits de refroidissement et les risques de contamination microbiologique imposent une recherche de solutions techniques adaptees.

Food additives such as sodium chloride, alone or in combination with phosphates and polyphosphate... more Food additives such as sodium chloride, alone or in combination with phosphates and polyphosphates, and some organic acids, are used as functional ingredients for improving the sanitary quality and organoleptic characteristics of meat. This paper deals with the migration of organic acids in turkey muscle and the various effects on the cured meat characteristics (e.g. pH, swelling). It also offers new perspectives in pH prediction during marination process.

On s'interesse aux transferts de matiere qui se developpent lors de l'immersion d'un ... more On s'interesse aux transferts de matiere qui se developpent lors de l'immersion d'un gel proteique dans des solutions acqueuses concentrees en NaCl et saccharose a 10¼C. Le developpement et l'analyse d'un modele purement diffusif applicable aux solutions binaires montrent l'importance de la prise en compte des variations des coefficients de diffusion en fonction de la composition du gel. En revanche, les termes d'entrainement peuvent etre negliges dans la loi de transport de matiere. L'etude experimentale, realisee selon un plan d'experience et menee sur des disques de gel mis en rotation dans la solution, montre qu'en transfert externe non limitant, la localisation au sein du gel d'une couche superficielle de saccharose constitue certainement l'element majeur des mecanismes d'interactions entre les transferts d'eau et de solutes. (Resume d'auteur)

Fruits, Jun 3, 2020

Introduction – Piper borbonense from Reunion Island is an overlooked wild pepper that remains unu... more Introduction – Piper borbonense from Reunion Island is an overlooked wild pepper that remains unutilized today. The purpose of this multidisciplinary work was to study its anatomy, morphology and biochemical composition with a view to its possible commercial development. Materials and methods – We determined its biochemical composition using, notably, gas and liquid chromatography plus spectroscopic methods. Results and discussion – This pepper differs from Piper nigrum through the pedicel, which forms an integral part of the peppercorn. It can be distinguished from other tailed peppers, such as Piper cubeba and wild peppers from Madagascar, through its ovoid shape. Its compounds of interest, essential oil and piperine, are mostly present in the perisperm. Starch (41% db) is its main constituent. Piper borbonense has low pungency (piperine content: 0.2% db) and high aroma potential (essential oil content: 9.8% db), distinguishing it from Piper nigrum and bringing it closer to the tailed peppers, such as Piper cubeba and the wild peppers of Madagascar. Its aroma composition, very rich in monoterpenes, notably limonene (27%), can be considered as that of a good quality pepper. Conclusion – The typicity of Piper borbonense affords an interesting potential for domestication and valorization.

Journal of Food Engineering, Oct 1, 2018

Journal of Food Engineering, Mar 1, 2018

A 1D mechanistic model was developed to describe water, deformation, amylose transport and starch... more A 1D mechanistic model was developed to describe water, deformation, amylose transport and starch gelatinization inside rice grains during cooking. Four migrating species were considered: two water populations according to the state of the starch, soluble amylose and an insoluble solid phase network. Three coupled mass transport PDE were formulated assuming diffusional mass transport and using a Lagrangian-Eulerian framework. The model integrates the convective effect of a water flux on the transport of soluble amylose. Rice grain deformation was the result of both water-induced swelling and erosion of the surface of the solid phase, assuming a zero-order kinetic process. The model was adjusted on a milled Chil-bo rice cultivar steeped in excess water at 75 C and 95 C. After 30 min at 95 C, which is the standard cooking time, water uptake, leaching of soluble amylose and the amount of eroded material were 3.15 kg kg À1 db, 5.0% and 15.5% (w/w) respectively. Using the predicted distribution of species within the grain, the model could help to control the texture of cooked rice.

Food Research International, 2011

The effects of heat treatment on the survival of isolated Ephestia kuehniella Zeller larvae were ... more The effects of heat treatment on the survival of isolated Ephestia kuehniella Zeller larvae were examined. Larvae were treated in a specific device at a temperature range of 46 to 70°C. Statistical analysis of the data demonstrated that the thermal survival kinetics was best represented by a 2-parameter Weibull model above 50°C. The mortality of larvae only occurs beyond a critical temperature of 41.6°C ± 2.5°C. A 2D axial-symmetric model of heat transfer (convection, microwave at 915 MHz) was developed for cocoa bean and date palm. It was combined with the survival rate of larvae (Weibull model) and some z-values (from literature) are used for calculating a "food quality index" degradation kinetics. The intensive heating/convection process may not be adaptable for food products at low water activity due to high surface product temperatures. The use of microwave heating for date fruits and conventional hot air treatments for cocoa beans is recommended.

Journal of Food Engineering, Nov 1, 2014

Journal of Food Engineering, May 1, 2013

A space-and-time dependent model describing the impact of heat transfer on insect survival rate w... more A space-and-time dependent model describing the impact of heat transfer on insect survival rate was developed for analyzing the heat disinfestation process of dates. A 2D axial-symmetric domain was defined with five sub-domains: the bulk date pulp, a thin air layer and the date pit, a larva (located in the air layer) and eggs (on the date surface). The model included convective heating and microwave heating (915 MHz). Dielectric properties of the date pulp, egg and larvae were measured. The model predictions showed good agreement with experimental results in the case of the ''biological model'' (Ephestia kuehniella Zeller) in dates subjected to hot air treatment (70°C). Sensitive analysis showed that the date size and water content greatly affected the heating time process, during hot air and microwave treatments. Moreover, regarding the eggs' specific surface, it is advisable to combine convective hot air with microwave heating to induce egg mortality on the date surface.

Meat Science, Feb 1, 2007

The distribution of acid (HA), anions (A À), free protons (H 3 O +) and bound protons (H b), in h... more The distribution of acid (HA), anions (A À), free protons (H 3 O +) and bound protons (H b), in homogenized turkey meat was evaluated at various meat/water mass ratios of (1/4-1/10) during titration with acetic acid (0.25 N) or lactic acid (0.2 N). H b concentration was determined by titration with hydrochloric acid (0.075 N) and a correlation for [H b ] = f(pH) was proposed. A procedure was used to calculate the fractions of the various species in equilibrium, starting from an initial acid concentration in a meat/water system and assuming the accuracy of the pK a value of the pure weak acids despite the chemical complexity of meat. Calculated results were in very good agreement (±0.15) with experimental pH values, whatever the acid, meat batch or meat/water mass ratios used. Less than 1% of the total protons were free (H 3 O +) and determined the meat pH.

Journal of Food Engineering, May 1, 2011

The mass transfers of water, acid and NaCl in turkey meat cubes (initial volume 1 cm 3 during mar... more The mass transfers of water, acid and NaCl in turkey meat cubes (initial volume 1 cm 3 during marination were evaluated at various molalities of acetic acid (0.0-1.0) and NaCl (0.0-1.5). An experimental design was drawn up, associated with an estimate of the velocities of each component by means of kinetic monitoring. High mass yields (mass gain >0.3 kg kg À1), obtained for the marinades most dilute in acid, were found only in the absence of NaCl. The presence of NaCl had a negative effect on mass yield, counterbalanced by the positive effect of acetic acid. In the case of acidic marinades with low salt concentration, high solute flux densities were observed upon the start of immersion, as well as solute transfer velocities greater than those in water. This phenomenon may be explained by the superimposition of material diffusion and transport phenomena caused by a fall in internal filtration pressure due to expansion of the protein matrix. The fall in the buffering capacity of the meat in the course of soaking, related to the leakage of proteins, dipeptides and lactates, may explain the low pH values obtained during immersion in comparison with theoretical data.

European Journal of Lipid Science and Technology, Mar 1, 2010

The kinetics of trans‐β‐carotene and trans‐lutein degradation were individually investigated in p... more The kinetics of trans‐β‐carotene and trans‐lutein degradation were individually investigated in palm olein and Vegetaline®, at four temperatures ranging from 120 to 180 °C. HPLC‐DAD analysis was carried out to monitor trans and cis carotenoid variations over the heating time at each temperature. In both oils, initial trans‐β‐carotene and trans‐lutein degradation rates increased with temperature. Trans‐lutein was found to degrade at a slower rate than trans‐β‐carotene, suggesting a higher thermal resistance. The isomers identified were 13‐cis‐ and 9‐cis‐β‐carotene, and 13‐cis‐, 9‐cis‐, 13'‐cis‐, and 9'‐cis‐lutein. In spite of the higher number of lutein cis isomers, their total amount was lower than that of β‐carotene cis isomers. Trans and cis carotenoids were involved in degradation reactions at rates that increased with temperature. All degradation rates were generally found to be lower in Vegetaline® than in palm olein. These results were explained by the initial composition of the two oils and especially their peroxide and vitamin E contents.

HAL (Le Centre pour la Communication Scientifique Directe), Nov 24, 2014

Le genre Piper, de la famille des Piperaceae, comprend plus de 700 espèces de poivres réparties d... more Le genre Piper, de la famille des Piperaceae, comprend plus de 700 espèces de poivres réparties dans les régions tropicales et subtropicales du monde (1). Parmi cette grande diversité, le poivre noir (Piper nigrum), espèce cultivée, représente, avec 435 000 tonnes produites en 2011 (2), l'écrasante majorité de la production mondiale. Néanmoins, la plupart des poivres demeurent des espèces sauvages.

Journal of Agricultural and Food Chemistry

Thermal treatment applied during the cooking of pulses leads to denaturation and even aggregation... more Thermal treatment applied during the cooking of pulses leads to denaturation and even aggregation of the proteins, which may impact protein digestibility. Thermal transitions of lentil, chickpea and bean proteins were studied using DSC. Protein-enriched samples were obtained by dry air classification of dehulled seeds and were heated up to 160 °C, with water contents ranging from 0.2 to 4 kg/kg dry basis. The DSC peaks of the resulting endotherms were successfully modeled as overlapping Gaussian functions. The denaturation temperatures were modeled as a function of temperature according to the Flory-Huggins theory. The modeling allows to calculate the degree of protein transition for any temperature and moisture condition. The denaturation diagrams reflect the different protein compositions of lentil, chickpea and bean (particularly the 11S/7S globulin ratio). Chickpea proteins were more thermally stable than those from lentil and bean. Proteins underwent an irreversible transition, suggesting that unfolding and aggregation were coupled.

1 ère Session : Les grain(e)s pour la nutrition, la santé et leurs usages non alimentaires 1 ère ... more 1 ère Session : Les grain(e)s pour la nutrition, la santé et leurs usages non alimentaires 1 ère Session : Les grain(e)s pour la nutrition, la santé et leurs usages non alimentaires 15 Modélisation du transport et réaction des alpha-galactosides durant le trempage-cuisson du Niébé