alain le-bail

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France

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Professor Alain Le-Bail is a faculty member at Oniris Nantes - Site de la Géraudière in France. His research areas include food preservation methods, environmental life cycle assessments of food products, and innovative technologies for enhancing food quality. Recent publications highlight his work on freezing techniques, non-nutritive sweeteners, and the application of ultrasound in processing various food products.

alain le-bail

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Articles (17)

An overview of selected “subzero” temperature storage regimes of foods: regulations and perspectives about the expected impact of the "three degrees of change" initiative on the shelf life of frozen foods

Environmental life cycle assessment of drink and yoghurt products using non-nutritive sweeteners and sweetness enhancers in place of added sugar: the SWEET project

Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology

Could ‘Isochoric Freezing’ Revolutionise Food Preservation?

Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing

Hot-air ultrasound-assisted drying of green wheat and barley malts to enhance process kinetics, amylase activity and their application in bread formulation

Environmental life cycle assessment of production of the non-nutritive sweeteners aspartame (E951) and neotame (E961) from chemical processes: The SWEET project

Life cycle assessment of the sweetness enhancer thaumatin (E957) produced from Thaumatococcus daniellii fruit foraged from West Africa: The SWEET project

Removal of biocontamination in the food industry using physical methods; an overview

Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality

Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran

Environmental life cycle assessment of production of the high intensity sweetener steviol glycosides from Stevia rebaudiana leaf grown in Europe: The SWEET project

Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties

Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality

Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems

Environmental life cycle assessment of production of the non-nutritive sweetener sucralose (E955) derived from cane sugar produced in the United States of America: The SWEET project

Clean-label techno-functional ingredients for baking products – a review

Collaborators (7)

Monique Maria Raats

Olivier Rouaud

Jason Christian Grovenor Halford

Trygve Magne Eikevik

Nikolina Čukelj Mustač

Anne Raben

Richard MURPHY

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