Abstract: A method for determining a content of caseins and a content of serum proteins in a liquid foodstuff includes a) forming a solution of the liquid foodstuff by adding a buffer with a predetermined pH, the solution including the serum proteins and the caseins; b) stirring the solution to form a homogeneous mixture of the serum proteins and caseins; c) acquiring frontal fluorescence spectra of the mixture resulting from the excitation of the homogeneous mixture by at least one electromagnetic radiation with a determined wavelength; d) diluting the mixture by adding a predetermined quantity of water to separate by filtration the soluble serum proteins from the coagulated caseins suspended in the solution; e) acquiring right-angle fluorescence spectra of the diluted mixture, and f) determining the content of caseins and the content of serum proteins of the liquid foodstuff.

Abstract: Method for analysing at least one sample, implementing a method for analysing spectroscopic data based on a multiway statistical model, characterised in that it comprises: a) the illumination of said or of each sample to be analysed by a first light source and by a second light source, said at least one second light source being separate from said first light source; b) the acquisition of fluorescence spectrums from said or from each sample, said fluorescence spectrums resulting from the illumination of said or of each sample by one or more light beams emitted by said first light source; c) the acquisition of transmittance and/or reflectance spectrums from said or from each sample, said transmittance and/or reflectance spectrums resulting from the illumination of said or of each sample by one or more light beams emitted by said second light source; d) the organisation of said fluorescence spectrums acquired into a first acquisition data cube; e) the organisation of said transmittance and/or reflectance spectr

Abstract: A method for the spectroscopic analysis of a sample is provided. The method including the illumination of the sample to be analyzed by a plurality of luminous excitation rays with respective wavelengths; the acquisition and the pre-treatment of frontal fluorescence spectra, each spectrum corresponding to a respective luminous excitation ray; for each sample, the calculation of a score vector by applying a multi-channel statistical model to the pre-treated spectra; and the determination of at least one parameter selected from a quality indicator of the sample and a parameter characterizing a method that has been applied to the sample, from said score vector. The average spectral distance between the luminous excitation rays is at least 50 nm, over a spectral range of at least 100 nm. The invention also relates to an appliance for implementing such a method.

Abstract: A method for characterising at least one sample, the method including the steps of a) the lighting of each sample to be analysed by N>1 light rays (LE1-LE3) at respective wavelengths of light (??1-?E3); b) the acquisition, for each of the light rays, of at least one fluorescent light intensity and at least one elastic scattering light intensity emitted by each sample; c) determining a vector indicator for each sample based on said fluorescent and elastic scattering light intensities; d) determining at least one parameter characterising each sample, or a method to which the sample was submitted, based on the corresponding vector indicator. Apparatus for implementing such a method is also provided.

Abstract: The invention relates to a method for characterising one or more samples of an agri-food product, in particular intended for determining the naturality, freshness and authenticity of such a product and/or the conformity of same with a target product. The method of the invention is characterised in that it comprises: acquiring a plurality of natural fluorescence spectra of the sample; applying a multivariate or multi-path analysis method to said spectra, wherein said method provides a limited number F of variables representing said or each sample, in order to enable the representation thereof by a point (PE) in a space having F dimensions; calculating a distance (D) between said point representing said or each sample and a target (C1) representing one or more reference samples; and determining a characteristic of said or each sample according to said distance (D).

Abstract: The invention relates to a method for the spectroscopic analysis of at least one sample, using a method for analysing spectroscopic data based on a multi-channel statistical model, said method comprising: the illumination of said or each sample to be analysed by a plurality of luminous excitation rays with respective wavelengths; the acquisition and the pre-treatment of frontal fluorescence spectra, each spectrum corresponding to a respective luminous excitation ray; for each sample, the calculation of a score vector by applying said multi-channel statistical model to the pre-treated spectra; and the determination of at least one parameter selected from a quality indicator of said or each sample and a parameter characterising a method that has been applied to said or each sample, from said score vector; the method being characterised in that the average spectral distance between the luminous excitation rays is at least 50 nm, over a spectral range of at least 100 nm.

Abstract: The invention provides a food-cooking basket for pressure cooking in a pressure cooker, the basket being formed by a sheet of rigid material defining a bottom and side walls of the basket. The sheet is provided with perforations that are made through the bottom and through the side walls. The basket is provided with a structure for adjusting the flow rate of steam passing through the basket via the perforations, the structure being associated with the bottom in such a manner as to enable the flow rate of steam through the perforations at least in the bottom to be adjusted. The invention is applicable to appliances for pressure cooking.

Abstract: The invention provides a food-cooking basket for pressure cooking in a pressure cooker, the basket being formed by a sheet of rigid material defining a bottom and side walls of the basket. The sheet is provided with perforations that are made through the bottom and through the side walls. The basket is provided with a structure for adjusting the flow rate of steam passing through the basket via the perforations, the structure being associated with the bottom in such a manner as to enable the flow rate of steam through the perforations at least in the bottom to be adjusted. The invention is applicable to appliances for pressure cooking.

Abstract: The present application provides a food-cooking basket for pressure cooking in a pressure cooker, the basket being made of a sheet of rigid material defining a bottom and side walls of the basket. The sheet is provided with perforations, which are provided at least through the side walls and represent at least 30% of the total area of the sheet. The invention is applicable to pressure cooking appliances.

Abstract: The invention concerns a method for evaluating the hot treatment to which a proteinic nutrient such as milk is subjected. It consists in the following steps: a) taking a sample of said nutrient and adding thereto an ionic strength pad and appropriate pH for obtaining a precipitate of proteins denatured by the hot treatment and a transparent supenatant containing proteins which are still soluble; b) analysing the tryptophan present in the supernatant; and c) analysing the fluorescent by-products derived from the advanced Maillard reaction present in the supernatant. The invention is useful in methods for hot treatment of proteinic nutrients.