Mondor, Martin, E.I.T., Ph.D.

Cette page contient une liste de publications. Pour le profil complet de ce scientifique, voir la page Martin Mondor.

Publications de recherche

2019

Chekabab, S.M., Rehman, M.A., Yin, X., Carrillo, C., Mondor, M., Diarra, M.S. (2019). Growth of salmonella enterica serovars typhimurium and enteritidis in iron-poor media and in meat: Role of catecholate and hydroxamate siderophore transporters, 82(4), 548-560. http://dx.doi.org/10.4315/0362-028X.JFP-18-371

2018

Mercier, S., Mondor, M., Villeneuve, S. and Marcos, B. (2018), The Canadian food cold chain: a legislative, scientific, and prospective overview, International Journal of Refrigeration, 88, 637-645.
Nguyen, T.K., Khalloufi, S., Mondor, M. and Ratti, C. (2018), Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling, Food Research International, 103, 215-225.
Nguyen, T.K., Mondor, M. and Ratti, C. (2018), Shrinkage of cellular food during air drying, Journal of Food Engineering, 230, 8-17.

2016

Camilleri-Rumbau, M.S., Masse, L., Dubreuil, J., Mondor, M., Christensen, K.V., et Norddahl, B. (2016). « Fouling on a spiral wound reverse osmosis membrane processing swine wastewater: effect of cleaning procedure on fouling resistance. », Environmental Technology, 37(13), p. 1704-1715. doi : 10.1080/09593330.2015.1128002
Gerzhova, A., Mondor, M., Benali, M., et Aider, M. (2016). « Incorporation of canola proteins extracted by electro-activated solutions in gluten free biscuit formulation of rice-buckwheat flour blend: Assessment of quality characteristics and textural properties of the product. », International Journal of Food Science and Technology, 51(3), p. 814-827. doi : 10.1111/ijfs.13034
Gerzhova, A., Mondor, M., Benali, M., et Aider, M. (2016). « Study of total dry matter and protein extraction from canola meal as affected by the pH, salt addition and use of zeta-potential/turbidimetry analysis to optimize the extraction conditions. », Food Chemistry, 201, p. 243-252. doi : 10.1016/j.foodchem.2016.01.074
Mercier, S., Marcos, B., Moresoli, C., Mondor, M., et Villeneuve, S. (2016). « Impact of the number and sampling time of water content measurements on the identifiability of a concentration-dependent water diffusivity. », International Journal of Heat and Mass Transfer, 99, p. 548-555. doi : 10.1016/j.ijheatmasstransfer.2016.03.119
Mercier, S., Mondor, M., Moresoli, C., Villeneuve, S., et Marcos, B. (2016). « Drying of durum wheat pasta and enriched pasta: a review of modelling approaches. », Critical Reviews in Food Science and Nutrition, 56(7), p. 1146-1168. doi : 10.1080/10408398.2012.757691
Mercier, S., Moresoli, C., Mondor, M., Villeneuve, S., et Marcos, B. (2016). « A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta? », Comprehensive Reviews in Food Science and Food Safety, 15(4), p. 685-704. doi : 10.1111/1541-4337.12207

2015

Fustier, P., Achouri, A., Tahérian, A.R., Britten, M., Pelletier, M., Sabik, H., Villeneuve, S., et Mondor, M. (2015). « Protein-protein multilayer oil-in-water emulsions for the microencapsulation of flaxseed oil: Effect of whey and fish gelatin concentration. », Journal of Agricultural and Food Chemistry, 63(42), p. 9239-9250. doi : 10.1021/acs.jafc.5b00858
Gerzhova, A., Mondor, M., Benali, M., et Aider, M. (2015). « A comparative study between the electro-activation technique and conventional extraction method on the extractability, composition and physico-chemical properties of canola protein concentrates and isolates. », Food Bioscience, 11, p. 56-71. doi : 10.1016/j.fbio.2015.04.005
Gerzhova, A., Mondor, M., Benali, M., et Aider, M. (2015). « Study of the functional properties of canola protein concentrates and isolates extracted by electro-activated solutions as non-invasive extraction method. », Food Bioscience, 12, p. 128-138. doi : 10.1016/j.fbio.2015.10.002
Masse, L., Mondor, M., et Dubreuil, J. (2015). « Effect of pH level and acid type on total ammoniacal nitrogen (TAN) retention and fouling of reverse osmosis membranes processing swine wastewater. », Water Quality Research Journal of Canada, 50(4), p. 297-304. doi : 10.2166/wqrjc.2015.143
Masse, L., Puig-Bargues, J., Mondor, M., Deschênes, L., et Talbot, G. (2015). « Efficiency of EDTA, SDS and NaOH solutions to clean RO membranes processing swine wastewater. », Separation Science and Technology, 50(16), p. 2509-2517. doi : 10.1080/01496395.2015.1062395
Mercier, S., Marcos, B., Moresoli, C., Mondor, M., et Villeneuve, S. (2015). « Effect of the water content measurements on the estimation and identifiability of water diffusion and convection mass transfer coefficients. », International Journal of Heat and Mass Transfer, 90(Article number 12208), p. 480-490. doi : 10.1016/j.ijheatmasstransfer.2015.06.082
Mercier, S., Mondor, M., Villeneuve, S., Marcos, B., et Moresoli, C. (2015). « Assessment of the oxidative stability of flaxseed-enriched lasagna using the Rancimat method. », Journal of Food Processing and Preservation, 39(6), p. 1729-1734. doi : 10.1111/jfpp.12404
Mercier, S.Villeneuve, S., Mondor, M., Moresoli, C., et Marcos, B. (2015). « Modeling of the water absorption during the steeping of yellow peas. », Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C, 94, p. 20-28. doi : 10.1016/j.fbp.2014.12.004
Villeneuve, S., Power, K.A., Guévremont, É., Mondor, M., Tsao, R., Wanasundara, J.P.D., Zarepoor, L., et Mercier, S. (2015). « Effect of a short-time germination process on the nutrient composition, microbial counts and bread-making potential of whole flaxseed. », Journal of Food Processing and Preservation, 39(6), p. 1574-1586. doi : 10.1111/jfpp.12385
Zareifard, M.R., Mondor, M., Villeneuve, S., et Grabowski, S. (2015). « Ohmic Heating: Principle and Application in Thermal Food Processing. », dans Varzakas, T. and Tzia, C. (dir.) - Hand Book of Food Processing: Food Preservation, CRC Press, p. 389-416.

2014

Masse, L., Mondor, M., Puig-Bargues, J., Deschênes, L., et Talbot, G. (2014). « The efficiency of various chemical solutions to clean reverse osmosis membranes processing swine wastewater. », Water Quality Research Journal of Canada, 49(4), p. 295-306. doi : 10.2166/wqrjc.2014.008
Masse, L., Mondor, M., Talbot, G., Deschênes, L., Drolet, H., Gagnon, N., St-Germain, F., et Puig-Bargues, J. (2014). « Fouling of reverse osmosis membranes processing swine wastewater pretreated by mechanical separation and aerobic biofiltration. », Separation Science and Technology, 49(9), p. 1298-1308. doi : 10.1080/01496395.2014.881880
Mercier, S., Marcos, B., Moresoli, C., Mondor, M., et Villeneuve, S. (2014). « Modeling of internal moisture transport during durum wheat pasta drying. », Journal of Food Engineering, 124, p. 19-27. doi : 10.1016/j.jfoodeng.2013.09.028
Mercier, S., Villeneuve, S., Moresoli, C., Mondor, M., Marcos, B., et Power, K.A. (2014). « Production of flaxseed-enriched cereal-based products: a review of the processing conditions impacts. », Comprehensive Reviews in Food Science and Food Safety, 13(4), p. 400-412. doi : 10.1111/1541-4337.12075
Mondor, M., Guévremont, É., et Villeneuve, S. (2014). « Processing, characterization and bread-making potential of malted yellow peas. », Food Bioscience, 7, p. 11-18. doi : 10.1016/j.fbio.2014.05.002
Villeneuve, S. et Mondor, M. (2014). « Processing and bread-making potential of protein isolated from malted yellow pea seeds by ultrafiltration/diafiltration. », Food Bioscience, 8, p. 33-36. doi : 10.1016/j.fbio.2014.10.004

2013

Lai, Y.P., Mondor, M., Moresoli, C., Drolet, H., Gros-Louis, M., Ippersiel, D., Lamarche, F., et Arcand, Y. (2013). « Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions. », Journal of Food Engineering, 114(2), p. 221-227. doi : 10.1016/j.jfoodeng.2012.08.012
Masse, L., Mondor, M., et Dubreuil, J. (2013). « Aging of RO membranes processing pretreated liquid manure. », Transactions of the ASABE, 56(4), p. 1571-1578. doi : 10.13031/trans.56.10021
Masse, L., Mondor, M., et Dubreuil, J. (2013). « Membrane filtration of the liquid fraction from a solid–liquid separator for swine manure using a cationic polymer as flocculating agent. », Environmental Technology, 34(5), p. 671-677. doi : 10.1080/09593330.2012.710409
Mercier, S., Moresoli, C., Villeneuve, S., Mondor, M., et Marcos, B. (2013). « Sensitivity analysis of parameters affecting the drying behaviour of durum wheat pasta. », Journal of Food Engineering, 118(1), p. 108-116. doi : 10.1016/j.jfoodeng.2013.03.024

2012

Ippersiel, D., Mondor, M., Lamarche, F., Tremblay, F., Dubreuil, J., et Masse, L. (2012). « Nitrogen potential recovery and concentration of ammonia from swine manure using electrodialysis coupled with air stripping. », Journal of Environmental Management, 95(Suppl.), p. S165-S169. doi : 10.1016/j.jenvman.2011.05.026
Mercier, S., Villeneuve, S., Mondor, M., Drolet, H., Ippersiel, D., Lamarche, F., et Des Marchais, L.-P. (2012). « Mixing Properties and Gluten Yield of Dough Enriched with Pea Protein Isolates. », Journal of Food Research, 1(1), p. 13-23. doi : 10.5539/jfr.v1n1p13
Mondor, M., Tuyishime, O., et Drolet, H. (2012). « Production of pea protein concentrates by ultrafiltration: Influence of hollow-fibre module. », Innovative Food Science and Emerging Technologies, 14, p. 135-138. doi : 10.1016/j.ifset.2012.02.003

2011

Ali, F., Mondor, M., Ippersiel, D., et Lamarche, F. (2011). « Production of low-phytate soy protein isolate by membrane technologies: Impact of salt addition to the extract on the purification process. », Innovative Food Science and Emerging Technologies, 12(2), p. 171-177. doi : 10.1016/j.ifset.2011.01.013
Des Marchais, L.-P., Foisy, M., Mercier, S., Villeneuve, S., et Mondor, M. (2011). « Bread-making potential of pea protein isolate produced by a novel ultrafiltration/diafiltration process. », Procedia Food Science, 1, p. 1425-1430. doi : 10.1016/j.profoo.2011.09.211
Fustier, P., St-Germain, F., Lamarche, F., et Mondor, M. (2011). « Non-enzymatic browning and ascorbic acid degradation of orange juice subjected to electroreduction and electro-oxidation treatments. », Innovative Food Science and Emerging Technologies, 12(4), p. 491-498. doi : 10.1016/j.ifset.2011.07.014
Lam Quoc, A., Mondor, M., Lamarche, B., et Makhlouf, J. (2011). « Optimization of electrodialysis with bipolar membranes applied to cloudy apple juice: Minimization of malic acid and sugar losses. », Innovative Food Science and Emerging Technologies, 12(1), p. 45-49. doi : 10.1016/j.ifset.2010.12.007
Mercier, S., Villeneuve, S., Mondor, M., et Des Marchais, L.-P. (2011). « Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying. », Food Science and Technology - LWT, 44(4), p. 883-890. doi : 10.1016/j.lwt.2010.11.032
Tahérian, A.R., Mondor, M., Labranche, J., Drolet, H., Ippersiel, D., et Lamarche, F. (2011). « Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates. », Food Research International, 44(8), p. 2505-2514. doi : 10.1016/j.foodres.2011.01.030

2010

Ali, F., Ippersiel, D., Lamarche, F., et Mondor, M. (2010). « Characterization of low-phytate soy protein isolates produced by membrane technologies. », Innovative Food Science and Emerging Technologies, 11(1), p. 162-168. doi : 10.1016/j.ifset.2009.08.004
Boye, J.I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E.R., et Rajamohamed, S.H. (2009). « Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. », Food Research International, 43(2), p. 537-546. doi : 10.1016/j.foodres.2009.07.021
Mondor, M., Ali, F., Ippersiel, D., et Lamarche, F. (2010). « Impact of ultrafiltration/diafiltration sequence on the production of soy protein isolate by membrane technologies. », Innovative Food Science and Emerging Technologies, 11(3), p. 491-497. doi : 10.1016/j.ifset.2010.02.002

2009

Mondor, M., Aksay, S., Drolet, H., Roufik, S., Farnworth, E.R., et Boye, J.I. (2009). « Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration. », Innovative Food Science and Emerging Technologies, 10(3), p. 342-347. doi : 10.1016/j.ifset.2009.01.007
Mondor, M., Ippersiel, D., Lamarche, F., et Masse, L. (2009). « Fouling characterization of electrodialysis membranes used for the recovery and concentration of ammonia from swine manure. », Bioresource Technology, 100(2), p. 566-571. doi : 10.1016/j.biortech.2008.06.072

Autres publications relatives à la science

2016

Charles, M.T., Des Marchais, L.-P., Gros-Louis, M., Gariépy, S., Villeneuve, S., Mondor, M., Lamarche, F., Lafrenière-Landry, M., Bélec, C., Rolland, D., Roussel, D., Ippersiel, D., et Drolet, H. (2016). « The Three Sisters value chain: characteristics and bread-making potential of the ancestral lineages. », Joint Annual Conference for the Canadian Society of Agronomy and the Canadian Society for Horticultural Science, La Plaza, Montreal, QC, Canada, 24-26 July, 2016. (Affiche)
Mercier, S., Mondor, M., et Marcos, B. (2016). « The Canadian food cold chain: a legislative, scientific, and prospective overview. », 4th IIR Conference on Sustainability and the Cold Chain, Auckland, New Zealand, April 7-9, 2016.
Mondor, M., Charles, M.T., et Villeneuve, S. (2016). « The Three-Sisters Project: products' characteristics and potentials. », Conservation and Development of Ancestral/Indigenous Plant Genetic Resources: Challenges, Tools and Perspectives. Sharing the Canadian, Mexican and American Experiences, Quebec City, Quebec, Canada, May 10-11, 2016.
Nguyen, T., Mondor, M., et Ratti, C. (2016). « Effect of initial solids content and structure of potato on shrinkage during air drying. », 2016 International Conference on Food Properties (ICFP2016), Bangkok, Thailand, May 31-June 2, 2016, p. 1-6.

2015

Achouri, A., Mondor, M., et Gros-Louis, M. (2015). Qualitative and quantitative analysis of polyphenols, vitamin C and ursolique acid in Labrador tea, Rapport industriel AAC pour le projet J-000915: fin de l’étude en juin 2015, 14 pages. (Rapport)
Arcand, Y., Mainville, I., Mondor, M., et Drolet, H. (2015). « Comparative study of different in vitro digestion models (including the dynamic IViDiS) in their ability to simulate in vivo protein hydrolysis: digestion of a caseinate meal and an oat flour meal. », 3rd International Conference - Food structures, Digestion and Health, Wellington, New Zealand, October 28-30, 2015.
Clément, A., Mondor, M., et Gros-Louis, M. (2015). Rapport de recherche sur le Thé du Labrador : aspects de mesure de la couleur et de dosage de composés phénoliques, Rapport industriel AAC pour le projet J-000915: fin de l’étude en juin 2015, 16 pages. (Rapport)
Gherzova, A., Mondor, M., Benali, M., et Aider, M. (2015). « Impact of electro-activated solutions and experimental conditions on the extractability of dry matter and proteins from canola meal. », International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Affiche)
Gherzova, A., Mondor, M., Benali, M., et Aider, M. (2015). « The effect of electro-activated solutions on physico-chemical, structural, and electrophoretic properties of canola protein concentrates and isolates. », Annual Meeting of the Institute of Food Technologists (IFT 15), Chicago, IL, USA, June 11-14, 2015. (Affiche)
Gherzova, A., Mondor, M., Benali, M., et Aider, M. (2015). « The effect of electro-activated solutions on physico-chemical, structural, and electrophoretic properties of canola protein concentrates and isolates. », International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Affiche)
Gherzova, A., Mondor, M., Benali, M., et Aider, M. (2015). « Use of electro-activated solutions for protein and dry matter extraction from canola meal. », Annual Meeting of the Institute of Food Technologists (IFT 15), Chicago, IL, USA, June 11-14, 2015. (Affiche)
Khuong, N.T., Mondor, M., et Ratti, C. (2015). « The influence of glass transition on the shrinkage during convective drying of water-agar-maltodextrin model. », International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Affiche)
Mercier, S., Marcos, B., Moresoli, C., Mondor, M., et Villeneuve, S. (2015). « Effect of the water content measurement (internal or global) on the identifiability of a food product diffusion and convective mass transfer coefficients. », International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Affiche)
Mercier, S., Marcos, B., Moresoli, C., Mondor, M., et Villeneuve, S. (2015). « Identifiabilité des paramètres d’un modèle de séchage. », Actes du colloque: XIIème Colloque Interuniversitaire Franco-Québécois sur la Thermique des Systèmes, Sherbrooke, Québec, Canada, 8-10 juin 2015, Oral présentation, p. 1-6. (Affiche)
Mercier, S., Marcos, B., Moresoli, C., Mondor, M., et Villeneuve, S. (2015). « Identifiabilité structurelle et pratique des paramètres d’un modèle de séchage. », Rencontre annuelle du Centre de recherche en efficacité énergétique des procédés industriels de l’Université de Sherbrooke (CREEPIUS), Sherbrooke, Québec, Canada, January 8, 2015. (Présentation)
Mondor, M. (2015). « Recent developments in the use of membrane technologies for the production of new health ingredients/food products. », International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015, Oral presentation.
Mondor, M. et coll. (2015). Production d’extraits de thé du Labrador à teneur élevée en molécules antioxydantes, Rapport industriel AAC pour le projet J-000915: fin de l’étude en juin 2015, 71 pages. (Rapport)
Villeneuve, S., Mondor, M., Des Marchais, L.-P., Gros-Louis, M., et Lévesque, V. (2015). « Thermophysical properties of freshly harvested labrador tea leaves. », International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Affiche)
Zareifard, M.R., Thevenin, V., Mondor, M., et Clément, A. (2015). « Auto-fluorescence application in membrane fouling assessment using optical fibre probe. », International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Affiche)

2014

Camilleri-Rumbau, M.S., Masse, L., Dubreuil, J., Norddahl, B., Christensen, K.V., et Mondor, M. (2014). « Cleaning strategies for reverse osmosis membranes processing swine wastewater. », 15th Aachener Membran Kolloquium, November 12-13, 2014, Oral presentation and the article publisahed in Proceedings. 1 ed. Aachen: Druckerei & Verlagshaus Mainz, Vol. 1, Ch. S 5 Water Treatment I, p. 81-86 6 p. L 5.3. ISBN (print): 978-3-95886-005-6, p. 81-86.
Gherzova, A., Mondor, M., Benali, M., et Aider, M. (2014). « Properties of electro-activated solutions and the impact of production conditions on the extractability of dry matter and proteins from canola meal. », 17th World Congress of Food Science & Technology (IUFoST 2014), Montréal, Québec, Canada, August 17-21, 2014. (Affiche)
Khuong, N.T., Mondor, M., et Ratti, C. (2014). « Glass transition and water profile during convective drying of foodstuffs undergoing shrinkage. », 17th World Congress of Food Science & Technology (IUFoST 2014), Montréal, Québec, Canada, August 17-21, 2014. (Affiche)
Mercier, S., Marcos, B., Moresoli, C., Mondor, M., et Villeneuve, S. (2014). « Development of a mechanistic pasta drying model for an accurate prediction of internal moisture profiles and pasta quality. », 28th EFFoST International Conference, Uppsala, Sweden, 25-28 November, 2014, Oral presentation.
Mercier, S., Marcos, B., Moresoli, C., Mondor, M., et Villeneuve, S. (2014). « Effect of sample size on the estimation and identifiability of water mass transfer coefficients for pasta drying. », 17th World Congress of Food Science & Technology (IUFoST 2014), Montréal, Québec, Canada, August 17-21, 2014. (Affiche)
Mercier, S., Mondor, M., Villeneuve, S., Marcos, B., et Moresoli, C. (2014). « Quantification of the oxidative stability of flaxseed-enriched lasagna pasta according to the processing conditions. », 28th EFFoST International Conference, Uppsala, Sweden, 25-28 November, 2014. (Affiche)
Mercier, S., Villeneuve, S., Mondor, M., Moresoli, C., et Marcos, B. (2014). « Reducing food product development cost using meta-analysis and modeling. », 17th World Congress of Food Science & Technology (IUFoST 2014), Montréal, Québec, Canada, August 17-21, 2014, Oral presentation.
Mondor, M. (2014). « Applications actuelles et futures des technologies membranaires, Atelier de la Fondation Initia. », Le présent et l’avenir des procédés en transformation alimentaire, Centre de Recherche et de Développement sur les Aliments, St-Hyacinthe, Québec, Canada, mai 2014. (Présentation)

2013

Masse, L., Puig-Bargues, J., Mondor, M., Deschênes, L., et Talbot, G. (2013). « The efficiency of EDTA+SDS solutions to clean RO membranes processing swine wastewater. », 7th IWA Specialised Membrane Technology Conference and Exhibition for Water and Wastewater Treatment and Reuse, Westin Harbour Castle, Toronto, Toronto, Canada, August 25-29, Session 08C Abstract #401.
Mercier, S., Villeneuve, S., Mondor, M., Moresoli, C., et Marcos, B. (2013). « Evaluation of the oxidative stability of flaxseed-enriched pasta lipids under Rancimat test. », 15th CSChE Quebec-Ontario Biotechnology Meeting, Université Laval, Québec, Canada, May 30-31.
Mondor, M. (2013). « Ingénierie des ingrédients à valeur ajoutée : valeur nutritionnelle vs valeur technologique, Atelier de la Fondation Initia : « De l’ingrédient novateur au produit à valeur ajoutée ». », publié dedans Centre de Recherche et de Développement sur les Aliments, St-Hyacinthe, Québec.

2012

Lai, Y.P., Mondor, M., Moresoli, C., Drolet, H., Gros-Louis, M., Ippersiel, D., et Lamarche, F. (2012). « Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions. », 50th National Conference of the Canadian Institute of Food Science and Technology (CIFST's): Innovation meets Commercialization, Niagara Falls, ON, Canada, May 27-29, 2012. (Affiche)
Mercier, S., Mondor, M., Drolet, H., et Villeneuve, S. (2012). « Oxidative study of freeze-dried flaxseed oil-in-water emulsions prepared by a new premix membrane emulsification technique. », 11th Conference of Food Engineering (CoFE 2012), National Conference Center, Leesburg, VA, USA, April 2-4, 2012. (Affiche)
Mercier, S., Mondor, M., Moresoli, C., Villeneuve, S., et Marcos, B. (2012). « Impact of pasta effective moisture diffusion coefficient on predicted drying behaviour. », 50th National Conference of the Canadian Institute of Food Science and Technology (CIFST's): Innovation meets Commercialization, Niagara Falls, ON, Canada, May 27-29, 2012. (Affiche)
Mondor, M., Ippersiel, D., et Lamarche, F. (2012). « Electrodialysis in food processing. », dans Boye, J.I. and Arcand, Y. (dir.) - Green Technologies in Food Production and Processing (Food Engineering Series), Springer, Chapitre 12, p. 295-326.
Mondor, M., Lamarche, F., Tahérian, A.R., Ippersiel, D., Drolet, H., Villeneuve, S., et Des Marchais, L.-P. (2012). « Production of new health ingredients / food products by membrane technologies. », 50th National Conference of the Canadian Institute of Food Science and Technology (CIFST's): Innovation meets Commercialization, Niagara Falls, ON, Canada, May 27-29, 2012. (Présentation)
Mondor, M., Tahérian, A.R., Villeneuve, S., Drolet, H., Ippersiel, D., Des Marchais, L.-P., et Lamarche, F. (2012). « Development of value-added pea protein isolate by membrane technology and its potential uses for functional food formulation. », 11th Conference of Food Engineering (CoFE 2012), National Conference Center, Leesburg, VA, USA, April 2-4, 2012. (Affiche)
Power, K.A., Villeneuve, S., Mondor, M., Fustier, P., Arcand, Y., Lamarche, F., Britten, M., Cui, S.W., Tsao, R., Fofana, B., et Wanasundara, J.P.D. (2012). « Recent progress on the incorporation of flaxseed into cereal based matrices: delivery of bioactives to target sites and a comprehensive assessment of their biological effects. », 64th Flax Institute of the United States, Doublewood Inn, Fargo, ND, USA, March 29-30, 2012. (Présentation)
Tahérian, A.R., Defosse, S., Mondor, M., Des Marchais, L.-P., Drolet, H., Villeneuve, S., et Sabik, H. (2012). « A study on properties of pea protein-polysaccharides structured flaxseed oil-in-water emulsions using layer by layer deposition technique. », 50th National Conference of the Canadian Institute of Food Science and Technology (CIFST's): Innovation meets Commercialization, Niagara Falls, ON, Canada, May 27-29, 2012. (Affiche)
Tahérian, A.R., Mondor, M., et Lamarche, F. (2012). « Enhancing nutritional value and functional properties of yellow pea protein via membrane processing. », dans Comstock, A.M. and Lothrop, B.E. (dir.) - Peas: Cultivation, Varieties and Nutritional Uses. Series: Food Science and Technology, Nova Science Publishers Inc.

2011

Defosse, S., Tahérian, A.R., et Mondor, M. (2011 Internal). Étude des propriétés physicochimiques de gouttelettes d’huile de poisson et d’huile de lin stabilisées par des conjugaisons protéines de pois-polysaccharides., AAC Centre de recherche et de développement sur les aliments, Saint-Hyacinthe, QC. (Rapport)
Ippersiel, D. et Mondor, M. (2011 Internal). Caractérisation des fractions protéiques de pois liées à l’huile (émulsion) par SDS-Page., AAC Centre de recherche et de développement sur les aliments, Saint-Hyacinthe, QC. (Rapport)
Ippersiel, D., Mondor, M., et Lamarche, F. (2011 Internal). Évaluation de deux protocoles d’extraction sur la solubilité des protéines obtenues., AAC Centre de recherche et de développement sur les aliments, Saint-Hyacinthe, QC. (Rapport)
Mondor, M. (2011). « Applications novatrices des technologies membranaires. », Expo-Québec, Québec City, QC, Canada, August 17-28, 2011.
Tahérian, A.R., Mondor, M., Faure, M., Drolet, H., Ippersiel, D., et Lamarche, F. (2011). « A comparative study on physical characteristics of commercial or membrane processed pea protein isolates and maltodextrine stabilized fish-oil-in water emulsionsA comparative study on physical characteristics of commercial or membrane processed pea protein isolates and maltodextrine stabilized fish-oil-in water emulsions. », 11th Annual Meeting of the Institute of Food Technologists (IFT), New Orleans, LA, USA, June 11-14, 2011.
Villeneuve, S., Des Marchais, L.-P., Foisy, M., Mercier, S., et Mondor, M. (2011). « Bread-making potential of pea protein isolate produced by a novel ultrafiltration/diafiltration process. », 11th International Congress on Engineering and Food (ICEF11): Food Process Engineering in a Changing World, Athens, Greece, May 22-26, 2011, FPE162, Volume III, p. 2033-2034.
Villeneuve, S., Mondor, M., et Arcand, Y. (2011). « An Engineering approach for the incorporation and delivery of bioactive compounds through food matrices. », Plant Bioactives Research in Canada. Canada-United Kingdom Gut and Health Workshop, AAFC-FRDC / AAC-CRDA, Saint-Hyacinthe, QC, Canada, February 24-25, 2011.

2010

Mercier, S., Villeneuve, S., Des Marchais, L.-P., Mondor, M. (2010). « Effect of drying temperature on structure of pasta enriched with pea protein isolate. », XVIIth World Congress of the International Commission of Agricultural Engineering (CIGR): Sustainable Development through Engineering, Section VI - Postharvest Technology and Process Engineering, Québec City, QC, Canada, June 13-17, 2010.
Mercier, S., Villeneuve, S., Mondor, M., Ippersiel, D., Drolet, H., et Lamarche, F. (2010). « Mixing properties and gluten yield of dough enriched with pea protein concentrates. », 2010 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Fairmont Winnipeg Hotel, Winnipeg, MB, Canada, May 30-June 1, 2010.
Mondor, M., Lamarche, F., Ippersiel, D., et Drolet, H. (2010). « Applications of membrane technologies for today and tomorrow. », XVIIth World Congress of the International Commission of Agricultural Engineering (CIGR): Sustainable Development through Engineering, Section VI - Postharvest Technology and Process Engineering, Québec City, QC, Canada, June 13-17, 2010.
Tahérian, A.R., Mondor, M., Drolet, H., Ippersiel, D., Labranche, J., et Lamarche, F. (2010). « Effect of pH and extraction/purification methods on functional properties of yellow pea protein isolates. », 2010 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Fairmont Winnipeg Hotel, Winnipeg, MB, Canada, May 30-June 1, 2010.
Villeneuve, S. et Mondor, M. (2010). « Cultivons l’avenir: Contributions de la recherche en génie alimentaire. », Journée Scientifique du Carrefour Plein-Sud: Le retour du gros bon sen$ en agroalimentaire, Longueuil, QC, Canada, September 2010. (Présentation)
Villeneuve, S., Mondor, M., et Arcand, Y. (2010). « Santé du consommateur: vision ingénierie d’une approche intégrée pour l’amélioration nutritionnelle des aliments lors de leur transformation. », Journées Scientifiques du Réseau de chercheurs - Génie des procédés appliqué à l’agro-alimentaire (GP3A), Québec City, QC, Canada, June 2010. (Présentation)

2009

Ali, F., Mondor, M., Ippersiel, D., et Lamarche, F. (2009). « Purification of soy extracts by ultrafiltration: influence of ultrafiltration sequence. », Journée d’information scientifique et technique en génie agroalimentaire 2009, CRDA de Saint-Hyacinthe, St-Hyacinthe, QC, Canada, March 25, 2009. (Présentation)
Drolet, H. et Mondor, M. (2009 Internal). Characterization of reverse osmosis spiral membrane fouling - pilot scale, for the project : « Filtration membranaire de la fraction liquide du séparateur solide-liquide Lisox ». (Rapport)
Lam Quoc, A., Mondor, M., Lamarche, F., et Makhlouf, J. (2009). « Prevention of apple juice enzymatic browning by electro-acidification: juice integrity. », 8th World Congress of Chemical Engineering (WCCE8), Palais des Congrès de Montréal, Montréal, QC, Canada, August 23-27, 2009, 6 pages.
Lam Quoc, A., Mondor, M., Lamarche, F., et Makhlouf, J. (2009). « Prevention of apple juice enzymatic browning by electro-acidification: preservation of juice integrity. », 8th World Congress of Chemical Engineering (WCCE8), Palais des Congrès de Montréal, Montréal, QC, Canada, August 23-27, 2009. (Présentation)
Lamarche, F. et Mondor, M. (2009). « Un jus de pomme clair et stable! », publié par AAC Centre de recherche et de développement sur les aliments, Saint-Hyacinthe, QC, 2 pages. (Document d'information)
Mondor, M. et Lamarche, F. (2009). « Des protéines de soya à valeur ajoutée. », publié par AAC Centre de recherche et de développement sur les aliments, Saint-Hyacinthe, QC, 2 pages. (Document d'information)
Mondor, M., Ali, F., Ippersiel, D., Lam Quoc, A., Lamarche, F., et Makhlouf, J. (2009). « Prevention of apple juice enzymatic browning by electro-acidification: juice integrity (NMPOS 00336). », 8th World Congress of Chemical Engineering (WCCE8), Palais des Congrès de Montréal, Montréal, QC, Canada, August 23-27, 2009, 6 pages.
Mondor, M., Ali, F., Ippersiel, D., et Lamarche, F. (2009). « Purification of soy extracts by ultrafiltration: influence of ultrafiltration sequence. », Journée d’information scientifique et technique en génie agroalimentaire 2009, AAFC-FRDC / AAC-CRDA, Saint-Hyacinthe, QC, Canada, March 25, 2009, p. 23-30.
Mondor, M., Tuyishime, O., et Drolet, H. (2009). « Influence of hollow-fibre lumen diameter on the purification of pea extracts by ultrafiltration. », Journée d’information scientifique et technique en génie agroalimentaire 2009, AAFC-FRDC / AAC-CRDA, Saint-Hyacinthe, QC, Canada, March 25, 2009, p. 31-38.
Mondor, M., Tuyishime, O., et Drolet, H. (2009). « Influence of hollow-fibre lumen diameter on the purification of pea extracts by ultrafiltration. », Journée d’information scientifique et technique en génie agroalimentaire 2009, CRDA de Saint-Hyacinthe, St-Hyacinthe, QC, Canada, March 25, 2009, publié dedans Journée d’information scientifique et technique en génie agroalimentaire: Compte rendu des conférences, AAC Centre de recherche et de développement sur les aliments, Saint-Hyacinthe, QC, 31-38. (Présentation)
Tahérian, A.R., Drolet, H., et Mondor, M. (2009). « Effect of temperature and pH on functional properties of surface active polysaccharides and proteins from animal and plant origins. », 9th Annual Meeting of the Institute of Food Technologists (IFT), Anaheim Convention Center, Anaheim, CA, USA, June 6-9, 2009. (Présentation)
Tahérian, A.R., Mondor, M., et Britten, M. (2009). « Food preservation and functional food prevailing consumer demand : a look at the developing countries food market. », Journée d’information scientifique et technique en génie agroalimentaire 2009, CRDA de Saint-Hyacinthe, St-Hyacinthe, QC, Canada, March 25, 2009, publié dedans Journée d’information scientifique et technique en génie agroalimentaire: Compte rendu des conférences, AAC Centre de recherche et de développement sur les aliments, Saint-Hyacinthe, QC, 134. (Présentation)
Villeneuve, S. et Mondor, M. (2009). « Transformation des aliments et santé du consommateur : Rôle de l’ingénieur. », Journée d’information scientifique et technique en génie agroalimentaire 2009, CRDA de Saint-Hyacinthe, St-Hyacinthe, QC, Canada, March 25, 2009. (Présentation)