Manuel DORNIER

Professor

L' Institut Agro Montpellier

France

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Professor Manuel Dornier is a faculty member at Institut Agro Montpellier in France. His research focuses on the physicochemical characterization of fruits, the nutritional quality of food processing, and the effects of thermal treatments on various food products. Recent publications include studies on miraculin content in berries, pectin degradation in okra puree, and the enhancement of carotenoid content in citrus juices. His work encompasses integrated methodologies for improving the design of food processing plants.

Manuel DORNIER

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Articles (17)

Analyzing the miraculin content of Beninese Sisrè berries (Synsepalum dulcificum Schumach. & Thonn.) and exploring its thermal behavior

Physicochemical and Compositional Characterization of a Wild Fruit from the Angolan Miombo: Anisophyllea boehmii Engl.

Coupling Low-Frequency Ultrasound to a Crossflow Microfiltration Pilot: Effect of Ultrasonic Pulse Application on Sono-Microfiltration of Jackfruit Juice

Integrated, multi-scale and multi-objective design of batch food processing plants. Part 1: Methodology

Integrated, multi-scale and multi-objective design of batch food processing plants. Part 2: Application to a mobile fruit and vegetable processing unit

Correlation between Kinetics of Pectin Degradation and Texture Loss of Okra (Abelmoschus esculentus L.) Puree during Thermal Treatments

Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

Setting up a diagram process for the elaboration of a new plant-based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions

Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus‐based food

Enhancement of the in vitro bioavailable carotenoid content of a citrus juice combining crossflow microfiltration and high-pressure treatments

Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Concentrates from citrus juice obtained by crossflow microfiltration: Guidance of the process considering carotenoid bioaccessibility

Concentration and purification by crossflow microfiltration with diafiltration of carotenoids from a by-product of cashew apple juice processing

Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS

Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensions

Collaborators (3)

Fabrice Vaillant

Philippe Bohuon

Nawel Achir

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