Anne-Marie SEUVRE THEMATIQUES DE RECHERCHE

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Anne-Marie SEUVRE

Maître de Conférences

AgroSup Dijon, Bâtiment Erasme, 1 étage, aile sud, bureau 117 Tel 03 80 77 40 42

amseuvre@u-bourgogne.fr

THEMATIQUES DE RECHERCHE

Le comportement physico-chimique de petites molécules (eau, substances d’arôme) et en particulier les phénomènes cinétiques et thermodynamiques dans des systèmes constitués d’eau en présence de glucides, de protéines ou de lipides est étudié (matrice ou film alimentaire). Les travaux s’intéressent à connaître les mécanismes impliqués dans la rétention/libération des composés d'arôme, en particulier les mécanismes de transfert en prenant en compte les modifications de structure et de texture de la matrice. L'importance de la présence de l'eau sur les transferts d'arôme et dans l'évolution de la microstructure d’un film (emballage alimentaire) en fonction de la concentration des composés volatils est considérée.

CURSUS

- 1981 : Ingénieur UTC (Université de Technologie de COMPIEGNE) Génie Biologique - filière Biotechnologie Industrielle.

- 1982 : D.E.A. de Physico-Chimie Macromoléculaire Université de PARIS VI.

- 1984 : Thèse de Docteur-Ingénieur en Physico-Chimie Macromoléculaire. Université de ROUEN - 1989 : Thèse de Docteur d'Université en Chimie des solutions. Université de ROUEN

- juillet 2007 : Habilitation à diriger des Recherches (HDR) Université de BOURGOGNE PARCOURS PROFESSIONNEL

- 1982-1984 : Assistant Temporaire Vacataire

- Université de Rouen (Chimie minérale et chimie PCEM1), - Université de Bourgogne (Technologie Alimentaire), - Université de Reims (Physique industrielle)

- 1984-1987 : Assistante Contractuelle, Université de Rouen (Chimie-physique)

- Depuis 1987 Maître de Conférences en Biochimie et physico-chimie alimentaire, Université de Bourgogne.

ENSEIGNEMENT

Maître de Conférences en Biochimie et physico-chimie alimentaire, IUT Dijon-Auxerre, Université de Bourgogne, département "Génie Biologique", option "Industries alimentaires et Biologiques".

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BIBLIOGRAPHIE Publications dans des revues internationales :

- SEUVRE A.M., and MATHLOUTHI M. Contribution to the study of gas release during the maturation of a French Emmental cheese, Lebensm.-Wiss.u.- Technol. (LWT-Food Science and Technology), 15(5), 258-262 (1982).

- MATHLOUTHI M., SEUVRE A.M., KOENIG J.L. F.t.-i.r. and Laser-Raman spectra of D-ribose and 2- deoxy-D-erythro-pentose ("2-deoxy-D-ribose"), Carbohydr. Res., 122, 31-47 (1983).

- MATHLOUTHI M., SEUVRE A.M., KOENIG J.L. F.t.-i.r. and Laser-Raman spectra of adenine and adenosine. Carbohydr. Res., 131, 1-15 (1984).

- MATHLOUTHI M., SEUVRE A.M., KOENIG J.L. F.t.-i.r. and Laser-Raman spectra of thymine and thymidine. Carbohydr. Res., 134, 28-38 (1984).

- MATHLOUTHI M., SEUVRE A.M. Rôle du CO2 dans l'affinage des fromages à pâte pressée cuite, R.I.A. Technicien du lait, 9-14 (1985).

- MATHLOUTHI M., SEUVRE A.M., KOENIG J.L. F.t.-i.r. and Laser-Raman spectra of cytosine and cytidine, Carbohydr. Res., 146, 1-13 (1986).

- MATHLOUTHI M., SEUVRE A.M., KOENIG J.L.F.t.-i.r. and Laser-Raman spectra of guanine and guanosine, Carbohydr. Res., 146, 15-27 (1986).

- MATHLOUTHI M., SEUVRE A.M., BIRCH G.G. Relationship between the structure and properties of carbohydrates in aqueous solutions: sweetness of chlorinated sugars, Carbohydr. Res., 152, 47-61 (1986).

- SEUVRE A.M., MATHLOUTHI M. F.t.-i.r. and Laser-Raman spectra of oligo- and polynucléotides, Carbohydr. Res., 169, 83-103 (1987).

- MATHLOUTHI M., SEUVRE A.M. Solution properties and the sweet taste of small carbohydrates, J.

Chem. Soc., Faraday Trans. I, 84, 2641-2650 (1988). (nouveau titre du journal : Physical Chemistry Chemical Physics).

- ESPINOSA DIAZ M., SEUVRE A.M., A. VOILLEY. Influence of physico-chemical properties of aroma compounds on their interactions with other constituents. Special Publication – Royal Society of Chemistry, 197 (Flavour Science), 442-445, (1996).

- FAYOUX S., SEUVRE A. M., VOILLEY A. Aroma transfer in and through plastic packagings: orange juice and d-limonene. A review. Part I: orange juice aroma sorption. Packag. Technol. Sci., 10, 69-82 (1997).

- FAYOUX S., SEUVRE A. M., VOILLEY A. Aroma transfer in and through plastic packagings: orange juice and d-limonene. A review. Part II: overall sorption mechanisms and parameters- a literature survey. Packag. Technol. Sci., 10, 145-160 (1997).

- DRUAUX C., LE THANH M., SEUVRE A.M., VOILLLEY A. Application of headspace analysis to the study of aroma compound-lipid interactions. J. Am. Oil. Chem. Soc., 75(2), 127-130 (1998).

- ESPINOSA DIAZ M.A., SEUVRE A.M., LANDY P., VOILLEY A. Transfer of aroma compounds at liquid- liquid interfaces in emulsions. Récents Progrès en Génie des Procédés, 13(66), 285-292 (1999).

- SEUVRE A.M., ESPINOSA DIAZ M.A., VOILLEY A. Influence of the food matrix structure on the retention of aroma compounds. J. Agric. Food Chem., 48(9), 4296-4300 (2000).

- PHILIPPE E., SEUVRE A.M., VOILLEY A. Estimation de la pression de vapeur saturante des composés d’arôme, comparaison avec des valeurs expérimentales. Génie des Produits et Formulation – Récents Progrès en Génie des Procédés, 15(84), 153-160 (2001).

- SEUVRE A.M., ESPINOSA DIAZ M.A., VOILLEY A. Retention of aroma compounds by -lactoglobulin in different conditions. Food Chem., 77(4), 421-429 (2001).

- SEUVRE A.M.,. ESPINOSA DIAZ M.A, VOILLEY A Transfer of aroma compounds through the lipidic- aqueous interface in a complex system. J. Agric. Food Chem., 50(5), 1106-1110 (2002).

- PHILIPPE E., SEUVRE A.M., COLAS B., LANGENDORFF V., SCHIPPA C., VOILLEY A. Behavior of flavor compounds in model food systems : a thermodynamic study. J. Agric. Food Chem., 51(5), 1393-1398 (2003).

- PEROVAL C., DEBEAUFORT F., SEUVRE A.M., CHEVET B., DESPRE D., VOILLEY A. Modified arabinoxylan-based films. Part B. Grafting of omega-3 fatty acids by oxygen plasma and electron beam irradiation. J. Agric. Food Chem., 51(10), 3120-3126 (2003).

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- SEUVRE. A.M., ESPINOSA DIAZ M.A., CAYOT P., VOILLEY A. Influence of the composition and the structure of different media on the release of aroma compounds. Le Lait – Dairy Science and Technology, 84, 305-316 (2004)

- PEROVAL C., DEBEAUFORT F., SEUVRE A.M., CAYOT P., CHEVET B., DESPRE D., VOILLEY A. Modified arabinoxylan-based films. Grafting of functional acrylates by oxygen plasma and electron beam irradiation. J. Membrane Sci., 233(1-2), 129-139 (2004).

- SEUVRE A.M., PHILIPPE E., ROCHARD S., VOILLEY A. Retention of aroma compounds in food matrices of similar rheological behaviour and different compositions. Food Chem., 96, 104-114 (2006

- CAYOT P, NONGONIERMA A, HOUZE G, SCHENKER F, SEUVRE A.M., VOILLEY A. (2006).

Requirements for a global design to remove fat from flavoured yoghurts. Developments in Food Science, 43 (Flavour Science), 457-460.

- SEUVRE A.M., PHILIPPE E., ROCHARD S., VOILLEY A. Kinetic study of the release of aroma compounds in different model food systems. Food Research International, 40, 482-492 (2007).

- SEUVRE A.-M., TURCI C. and VOILLEY A. Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard. Food Chemistry, 108, 1176- 1182 (2008).

- PERREAULT V., BRITTEN M., TURGEON S., SEUVRE A.-M., CAYOT P. and VOILLEY A. Aroma released from flavoured skim milk, as affected by heat treatment (before aromatization) and acid-induced gelation. Food Chemistry, 118, 90-95 (2010).

- SEUVRE A.M., MATHLOUTHI M. Solutions properties and solute-solvent interactions in ternary sugar-salt-water solutions. Food Chemistry, 122, 455-461 (2010).

- HANTELYSB., SEUVREA.M., DURY-BRUNC., DEBEAUFORTF., VOILLEYA. Environmental humidity affects the coupled aroma compounds and water vapour transfers through barrier coated paper for food protection. Food Chemistry, 132, 1721-1727 (2012).

Chapitres de livre

- JASSE B., SEUVRE A.M. and MATHLOUTHI M. Permeability and structure in polymeric packaging materials in "Food Packaging and Preservation", M. Mathlouthi Editor, Chapman & Hall, London, 1994, pp 1-22.

-. MATHLOUTHI M., de LEIRIS J.P. and SEUVRE A.M. Package coating with hydrosorbent product and the shelf-life of cheeses, in "Food Packaging and Preservation", M. Mathlouthi Editor, Chapman &

Hall, London, 1994, pp 100-122.

-. ESPINOSA-DIAZ M., SEUVRE A.M., VOILLEY A. Influence of physico-chemical properties of aroma compounds on their interactions with other constituents, in "Flavour Science. Recent developments".

8^th Weurman Flavour Research Symposium, A.J. Taylor and D.S. Mottram, Editors, The Royal Society of Chemistry, Cambridge, Grande Bretagne, 1996, pp 442-445.

-. GOUBET I., LE QUERE J.L., SEMON E., SEUVRE A.M., VOILLEY A. Competition between aroma for the binding on -cyclodextrines. Study of the nature of the interactions, in "ACS Symposium Series”, D.D.

Roberts and A.J. Taylor Eds, New Orleans, U.S.A., 2000, 763 (Flavor release), pp 246-259.

-. SEUVRE A.M., GOUBET I., VOILLEY A. Rôle de l’eau dans le comportement des substances d’arôme en milieu aqueux, peu hydraté, émulsionné et gélifié, in «Propriétés de l’eau dans les aliments », D.

Lorient, D. Simatos, M. Le Meste (Eds). Tec & Doc Lavoisier. Paris, 22, 549-600, 2002.

-. SEUVRE A.M., VOILLEY A. Arômes et aliments : aspects physico-chimiques. Synthèse bibliographique publiée par la Commission Internationale des Industries Agricoles et Alimentaires (CIIA), collection "Synthèses bibliographiques en Industries Alimentaires, 2003, 74 pages, 216 références. Paris.

-. SEUVRE A.M., TURCI C., VOILLEY A. Study of the effect of the temperature on the release of aroma compounds from a model custard cream in "Food Sciences. Cost Action 921. Food matrices:

structural organisation and impact on flavour release and perception". Edited by P. Pittia and N.

Cayot, Brussels, Belgium, 2006, pp 55-61.

-. SEUVRE A.M., DEBEAUFORT F., VOILLEY A. Aroma barrier testing. In Encyclopedia of Packaging Technology 3^rd edition, Kit L Yam (Ed.) Wiley Interscience, chap 8, 2009, pp 86-93

Communications

-. SEUVRE A.M., UNANUE A., MATHLOUTHI M. Comparative study of the solute-solvent interactions in aqueous solutions of D-ribose and 2-deoxy-D-ribose. XIIe Symposium International des Glucides à Utrecht, Pays-Bas, juillet 1984.

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-. SEUVRE A.M., MATHLOUTHI M. Conservation des produits alimentaires sous film sous atmosphère de gaz carbonique. Forum Colloque International, Société Rhône-Poulenc Films, Lyon, France, mars 1985.

-. MATHLOUTHI M., KASPRZYK P., SEUVRE A.M. Solute-solvent interactions and the sweet taste mechanism. XIIIe Symposium International des Glucides, Ithaca, New-York, U.S.A., août 1986.

-. SEUVRE A.M., UNANUE A., KODAD H., MATHLOUTHI M. Viscosimetric study of solute-solvent interactions in aqueous solutions of polyhydroxy-compounds. XIIIe Symposium International des Glucides, Ithaca, New-York, U.S.A., août 1986.

-. MATHLOUTHI M., SEUVRE A.M. Solution properties and the sweet taste of small carbohydrates.

VIIIe Symposium International sur les interactions solvant-soluté (ISSSI), Regensburg, R.F.A., août 1987.

-. VOILLEY A., SEUVRE A.M. Nouvelles techniques d'extraction-concentration d'arômes. Rencontres Technologiques Européennes."Les arômes et leur mise en oeuvre", Dijon, France, 14 juin 1996.

-. ESPINOSA-DIAZ M., SEUVRE A.M., VOILLEY A. Influence of physico-chemical properties of aroma compounds on their interactions with other constituents. 8^th Weurman Flavour Research Symposium, Reading, U.K., 23-26 juillet 1996.

-. LE THANH M., DRUAUX C., SEUVRE A.M., VOILLEY A. Application of headspace analysis to the study of aroma compound lipid interactions. 1st Congress of the European Section of the A.O.C.S., Oil Processing and Biochemistry of Lipids, Dijon, 19-20 septembre 1996.

-. ESPINOSA-DIAZ M., SEUVRE A.M., VOILLEY A. Interaction of food matrix with small ligands influencing flavour and texture. Cost 1996, Valencia, Espagne, 14-16 novembre 1996.

-. GOUBET I., LE QUERE J.L., SEUVRE A.M., VOILLEY A. Aromatisation et formulation de produits alimentaires. Influence de la teneur en eau sur les interactions entre un arôme de fraise et des polyoses. XI^th Scientific and Technological Meeting for the Food Industry, Agoral, Food Products and Water. Water in Food. Water as a raw material, Nantes, 31 mars-1^er avril 1999.

-. GOUBET I., LE QUERE J.L., SEMON E., SEUVRE A.M., VOILLEY A. Competition between aroma for the binding on -cyclodextrines. Study of the nature of the interactions. 218^th ACS National meeting. ACS Symposium of Flavor Release, New Orleans, USA, 22-26 août 1999.

-. VOILLEY A., ESPINOSA M., SEUVRE A.M. Flavor release from emulsion and complex media 218^th ACS National meeting. ACS Symposium of Flavor Release, New Orleans, USA, 22-26 août 1999.

-. PHILIPPE E., SEUVRE A.M., VOILLEY A. Estimation de la pression de vapeur saturante des composés d'arôme, comparaison avec les valeurs expérimentales. 8^e Congrès francophone de Génie des Procédés, Nancy, France, 17-19 oct.2001.

-. SEUVRE A.M., GOUBET I., VOILLEY A. Rétention des arômes dans des matières sucrées : interactions physico-chimiques, transfert de matière et encapsulation. 10^ème Colloque l’Alliance 7. Cedus, Paris, France, 6 mars 2002.

-. PHILIPPE E., SEUVRE A.M., SCHIPPA C., VOILLEY A. Flavour compound behaviour as a function of temperature in a model emulsion. X^thFlavour Research Symposium Weurman, Beaune, France, juin 2002.

-. SEUVRE A.M., TURCI C., VOILLEY A. Study of the effect of the temperature on the release of aroma compounds from a model custard cream. Cost Action 921, Dijon, France, 6-8 Avril 2005.

-. CAYOT P., NONGONIERMA A., HOUZÉG., SCHENKERF., SEUVREA.M., VOILLEY A. Requirement for a global design to remove fat from flavoured yoghourts. XI^th Flavour Research Symposium Weurman 21-24 juin 2005. Roskilde, Denmark.

-. PERREAULT V., BRITTEN M., SEUVRE A.M., CAYOT P., VOILLEY A. Aroma compounds released from milk as affected by heat treatment and acid-induced gelation. International Conference of the Canadian Institute of Food Science and Technology, 28-30 may 2006, Montreal, Canada.

-. SEUVRE A.M., MATHLOUTHI M. Solution properties in mixed salt-small carbohydrate aqueous solutions. 5^th international conference on Water in Foods (Eurofood's Water), 6-8 avril 2008, Nürtingen, Allemagne.

-. VOILLEY A., DEBEAUFORT F., SEUVRE A.M. Transfer of water and active molecules at the interfaces in complex food systems: theoretical and practical aspects. 5^th international conference on Water in Foods (Eurofood's Water) 6-8 avril 2008, Nürtingen, Allemagne.

-. HANTELYS B., SEUVRE A.M., DEBEAUFORT F. VOILLEY A. Coupled vapour and aroma permeabilities through coated paper for food protection. MATBIM: 1^st International Meeting on Materials / Bioproducts Interactions, 3-5 mars 2010, AgroParisTech, Paris, France.

-. HANTELYS B., SEUVRE A.M., DURY-BRUN C., DEBEAUFORT F. VOILLEY A. Effect of environmental humidity and coating on aroma transfer through treated papers. Euro Food Water, 6^th Conference on Water in Food, 21-23 mars 2010, Reims, France

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-. SEUVRE A.M., MATHLOUTHI M. Influence of sugars and salts on the structure of water: study by laser-Raman spectroscopy. Euro Food Water, 6^th Conference on Water in Food, 21-23 mars 2010, Reims, France

-. DESCOURS E., FERRET E., VALANCE N., VOILLEY A., SEUVRE A.M. Effect of steam cooking of food on mass transfer. 11^th International Congress on Engineering and Food. Athens, Grèce, 22-26 May 2011.

-. VOILLEY A., SEUVRE A.M., GOUGEON R., KARBOWIAK T., CHASSAGNED., DEBEAUFORT F. Transfer of water and active molecules at the interfaces in complex food systems: theoretical and practical aspects. 11^th International Congress on Engineering and Food. Athens, Grèce, 22-26 May 2011.

- DESCOURS E., KUREK M., MINT-DAH F.-V., DEBEAUFORT F. VOILLEY A., SEUVRE A.M. Effect of a pet packaging pouch quality during steam cooking, 2nd International symposium International Meeting on packaging Material / Bioproduct Interactions (MATBIM 2012) Dijon, 22-25 April 2012,

- DESCOURS E., FERRET E., DEBEAUFORT F. VOILLEY A., SEUVRE A.M, Impact of steam cooking process on mass and heat transfers, Euro Food Water, 7^th Conference on Water in Food, Helsinki, Finland, 3-5 June 2012.

- DESCOURS E., PECOURT A., HAMBLETON A., DEBEAUFORT F. VOILLEY A., SEUVRE A.M. Impact of steam cooking process on potato flavour, 2^nd Congress on Food Oral Processing, Beaune, France, 1-5 July 2012.