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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

STLO Research Unit

Scientific Publications

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> STLO Scientific publications

Scientific publications are classified by publication year, then by first author's name.
They gather journal articles, as well as entire books and book chapters.

Books edited by STLO Scientists (some are in French)

Jeantet, R. ; Le Floch-Fouéré C. ; Schuck P. ; Tanguy G. ; Lanotte L. 2021. Drying in the dairy industry. 296 p. Ed. CRC Press, Boca Raton, USA. ISBN: 978-1-3511-1950-4


Jeantet, R. ; Le Floch-Fouéré C. ; Schuck P. ; Tanguy G. ; Lanotte L. 2021. Drying in the dairy industry. 296 p. Ed. CRC Press, Boca Raton, USA. ISBN: 978-1-3511-1950-4

Initiation à la technologie fromagère

Jeantet, R.; Croguennec, T.; Garric, G.; Brulé, G. 2017. Initiation à la Technologie Fromagère. 210 p. Ed. Tec & Doc Lavoisier. Paris, France. ISBN: 978-2-7430-2261-7

Les oeufs ? 60 clés pour comprendre

Baron, F.; Guérin-Dubiard, C.; Nau, F. 2017. Les oeufs ? 60 clés pour comprendre. 128 p. Ed. Editions Quae. Versailles, France. ISBN: 978-2-7592-2657-3

Handbook od Food Science and Technology 3

Jeantet, R.; Croguennec, T.; Shuck, P.; Brulé, G. 2016. Handbook of Food Science and Technology 3. Food Biochemistry and Technology. 436 p. Ed. Wiley-ISTE. Londres, Royaume Uni. ISBN: 978-1-84821-934-2

Handbook of Food Science and Technology 2
Handbook of food science and technology 2016


Frontiers in Microbiology 2016
Dimensional analysis of food processes 2015

Jeantet, R.; Croguennec, T.; Shuck, P.; Brulé, G. 2016. Handbook of Food Science and Technology 2. Food Process Engineering and Packaging. 346 p. Ed. Wiley-ISTE. Londres, Royaume Uni. ISBN : 978-1-84821-933-5

Jeantet, R.; Croguennec, T.; Shuck, P.; Brulé, G. 2016. Handbook of Food Science and Technology 1. Food alteration and Food quality. 244 p. Ed. Wiley-ISTE. London, United Kingdom. ISBN : 978-1-84821-932-8

Thierry, A.; Jeanson, S.; Lortal, S. 2016. Exploring bacterial colonies in solid foods using non-destructive techniques. 103 p. Ed. Frontiers in Microbiology. Lausanne, Switzerland. ISSN: 1664-8714

Delaplace, G.; Loubière, K.; Ducept, F.; Jeantet, R. 2015. Dimensional analysis of food processes. 337 p. Ed. ISTE Ltd. London, United Kingdom. ISBN: 978-1-78548-040-9

> Software developed by STLO research unit
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Stomach and duodenum Regulation and Monitoring



Calculation of salt equilibria and buffering capacity as a function of pH in milk and dairy formulations

2006 -
2008 -



Accurate determination of the thermo-dynamic parameters for spray-drying of dairy products based on their physico-chemical characteristics

2005 -
2007 -



> Patents issued by the STLO research unit






Use of a co-product from a method for extracting lysozyme from egg whites, in order to obtain at least one basic egg white protein



Nau, F.,
Guérin, C.,
Croguennec, T.,
Pasco, M.


EP 2451825 


Method for reducing the bacterial content of a food and/or biological medium of interest containing lipid droplets



Fauquant, J., Robert, B., Lopez, C.

FR 2953686 


Recombinant vector for producing and secreting amino acid sequences of interest by propionibacteria and applications thereof


Université de Rennes1, INRA,

Jan, G.,
Dimanche-Boitrel, M.-T.,
Falentin, H.

FR 2960001 


Peptides increasing the secretion and/or expression of at least one gastrointestinal mucin and/or inducing an increase in the population of mucus cells or paneth cells



Plaisancié, P.,
Claustre, J.,
Estienne, M.,
Jourdan, G.,
Léonil, J.,
Henry, G., Mollé, D.,
Madec, M.-N.

FR 2945537 

EP 2430044