2014 08 01 Liste des Publications.pdf


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Publications of François DEUMIER
Updated : 01/08/2014

Patents (3)
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Deumier, F., Cecilia, F. et Longo, P. (2014). French patent on a new defrosting process (confidential).
Deumier, F., Frénot, J.C. et Longo, P. (2012). French patent on a new drying process (confidential).
 Bohuon, P., Collignan, A., Deumier, F., Gounelle, D., Marouzé, C. et Méot, J.M. (2001). Procédé et
dispositif d'imprégnation par immersion sous pression variable de produits poreux d'origine
animale ou végétale. Brevet Français FR 2 807 955.

Papers published in international scientific journals with referees (10)
 Deumier, F., Zakhia, N. et Collignan, A. (1996). Formulation of a cured meat product by the
dewatering-impregnation soaking (DIS) process. Mass transfer study and assessment of
product quality. Meat Science, 44 (4), pages 293-306.
2.  Deumier, F., Mens, F., Hériard-Dubreuil, B. et Collignan, A. (1997). Control of immersion processes:
A novel system for monitoring mass transfers tested with herring brining. Journal of Food
Engineering, 32 (3), pages 293-311.
3.  Collignan, A., Bohuon, P., Deumier, F. et Poligné, I. (2001). Osmotic treatment of fish and meat
products. Journal of Food Engineering, 49 (2-3), pages 153-162.
4.  Deumier, F., Collignan, A. et Bohuon, P. (2002). Soaking turkey meat in salt - glucose syrup
solutions. Experimental study of mass transfers. Poultry Science, 81 (8), pages 1243-1250.
5.  Deumier, F., Bohuon, P., Trystram, G., Saber, N. et Collignan, A. (2003). Pulsed vacuum brining
(PVB) of poultry meat. Experimental study on the impact of vacuum cycles on mass transfers.
Journal of Food Engineering, 58 (1), pages 75-83.
6.  Deumier, F., Trystram, G., Collignan, A. Guédider, L. et Bohuon, P. (2003). Pulsed vacuum brining
(PVB) of poultry meat. Interpretation of mass transfer mechanisms. Journal of Food
Engineering, 58 (1), pages 85-93.
7.  Deumier, F. et Collignan, A (2003). The effects of sodium lactate and starter cultures on pH, lactic
acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented
sausage. Meat Science, 65 (3), pages 1165-1174.
8.  Deumier, F. (2004). Pulsed-vacuum immersion of poultry meat and skin in acid solutions. Effects on
mass transfers, colour and microbial quality. International Journal of Food Science and
Technology, 39 (3), pages 277-286.
9.  Deumier, F. et Bohuon, P. (2005). Densities, viscosities and water activities of ternary NaCl-glucose
syrup-water systems from 283.1 to 298.1 K. Journal of Food Engineering, 68(3), pages 377383.
10.  Deumier, F (2006). Decontamination of deboned chicken legs by vacuum-tumbling in lactic acid
solution. International Journal of Food Science and Technology, 41 (1), pages 23-32.
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Communications in congress with acts (9)
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Deumier, F., Zakhia, N. et Collignan, A. (1994). Formulation d’un produit de salaison par DII. In: Les
Cahiers de l’A.F.S.I.A. (Association Français de Séchage dans l’Industrie et l’Agriculture),
Montpellier, France, 25-26 mai 1994, Vol. 10, pages 95-100.
Zakhia, N., Deumier, F., Lahon, M.C. et Collignan, A. (1994). Traitement de la viande par DII. Incidence
sur la qualité microbiologique du produit. In: Les Cahiers de l’A.F.S.I.A. (Association Français
de Séchage dans l’Industrie et l’Agriculture), Montpellier, France, 25-26 mai 1994, Vol. 10,
pages 89-94.
Deumier, F., Bohuon, P. et Collignan, A. (1998). Meat Curing (Beef, Deer, Duck and Turkey) using the
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Dewatering-Impregnation Soaking (DIS) Process. In: 44 International Congress of Meat
Science and Technology (ICOMST), Barcelone, Espagne, 30 août - 4 septembre 1998, Vol. 1,
pages 450-451.
Deumier, F., Collignan, A., Trystram, G. et Bohuon, P. (2000). Comparison of mass transfers of turkey
meat immersed in brine at atmospheric pressure and under partial pulsed vacuum. In:
International Congress on Engineering and Food (ICEF 2000), Puebla, Mexique, 9-13 avril
2000, Chapitre 8.2., pages 1324-1329.