Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Muhammad, Inam"'
Autor:
Muriel Jacquot, Catherine Cailliez-Grimal, Muhammad Umer, Muhammad Inam Afzal, Haroon Ahmad, Syed Muhammad Usman Shah, Citlalli Celeste González Ariceaga
Publikováno v:
Czech Journal of Food Sciences
Czech Journal of Food Sciences, 2018, 36, pp.255-260. ⟨10.17221/431/2016-CJFS⟩
Czech Journal of Food Sciences, 2018, 36, pp.255-260. ⟨10.17221/431/2016-CJFS⟩
International audience; Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce usef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da169b4871b7d45edad78c4010b3414e
https://hal.univ-lorraine.fr/hal-03208601
https://hal.univ-lorraine.fr/hal-03208601
Autor:
Afzal, Muhammad Inam, Ariceaga, Citlalli Celeste Gonzalez, Boulahya, Kenza-Amel, Jacquot, Muriel, Delaunay, Stéphane, Cailliez-Grimal, Catherine
Publikováno v:
Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2015, ⟨10.1080/10408398.2014.893502⟩
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2015, ⟨10.1080/10408398.2014.893502⟩
International audience; Branched chain aldehyde, 3-methylbutanal is associated as a key flavor compound to many hard and semi-hard cheese varieties. The presence and impact of this flavor compound in bread, meat and certain beverages has been recentl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::627eab811846aa8b658517324deb1e7c
https://hal.archives-ouvertes.fr/hal-01304164
https://hal.archives-ouvertes.fr/hal-01304164
Autor:
Abdur Rahman, Marine Hanse, Alexandre Back, Marita Gleinser, Amira Klouj, Cécile Mangavel, Frances T. Yen, Marie-Claire Lanhers, Christian U. Riedel, Benoît Foligné, Frédéric Borges, Catherine Cailliez-Grimal, Anne-Marie Revol-Junelles, Muhammad Inam Afzal
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2014, 34 (1), pp.93-99. ⟨10.1016/j.idairyj.2013.07.003⟩
International Dairy Journal, 2014, 34 (1), pp.93-99. ⟨10.1016/j.idairyj.2013.07.003⟩
International Dairy Journal, Elsevier, 2014, 34 (1), pp.93-99. ⟨10.1016/j.idairyj.2013.07.003⟩
International Dairy Journal, 2014, 34 (1), pp.93-99. ⟨10.1016/j.idairyj.2013.07.003⟩
International audience; Carnobacterium maltaromaticum is a non-starter lactic acid bacterium frequently isolated from food products. While this bacterium has been extensively studied in foods, very little is known about its fate once ingested. In thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27074708334a33cf797fac575b889958
https://hal.archives-ouvertes.fr/hal-01273466
https://hal.archives-ouvertes.fr/hal-01273466
Autor:
Nehal Kamel Ali, Claire Gaiani, Anne-Marie Revol-Junelles, Emilie Lhomme, Frédéric Borges, Sophie Payot, Muhammad Inam Afzal, Stéphane Delaunay, Citlalli Celeste González Ariceaga, Jennifer Burgain, Catherine Cailliez-Grimal
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2013, 36 (2), pp.223-230. ⟨10.1016/j.fm.2013.05.008⟩
Food Microbiology, Elsevier, 2013, 36 (2), pp.223-230. ⟨10.1016/j.fm.2013.05.008⟩
International audience; Carnobacterium maltaromaticum is a lactic acid bacterium isolated from soft cheese. The objective of this work was to study its potential positive impact when used in cheese technology. Phenotypic and genotypic characterizatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12e04e7c8aee2d3354bf70c63b85e526
https://hal.archives-ouvertes.fr/hal-01272773
https://hal.archives-ouvertes.fr/hal-01272773
Autor:
Afzal, Muhammad Inam
Publikováno v:
Food and Nutrition. Université de Lorraine, 2012. English. ⟨NNT : 2012LORR0174⟩
Carnobacterium maltaromaticum is a lactic acid bacterium isolated from atypical soft cheeses. The major characterstics of this bacterium are i) its ability to produce a malty or chocolate-like flavor 3-methylbutanal from leucine catabolism ii) its ab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::46e4ff02c6c2adc1ba8b25492f8c0156
https://hal.univ-lorraine.fr/tel-01749410
https://hal.univ-lorraine.fr/tel-01749410
Autor:
Cédric Paris, Catherine Cailliez-Grimal, Frédéric Borges, Stéphane Delaunay, Anne-Marie Revol-Junelles, Muhammad Inam Afzal
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2012, 157 (3), pp.332-339. ⟨10.1016/j.ijfoodmicro.2012.05.010⟩
International Journal of Food Microbiology, Elsevier, 2012, 157 (3), pp.332-339. ⟨10.1016/j.ijfoodmicro.2012.05.010⟩
International audience; Carnobacterium maltaromaticum strains are widely found in food including fish, meat and some dairy products. Producing a malty/chocolate like aroma due to 3-methylbutanal from the catabolism of leucine is a general characteris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f1938262939c25764b2847d1a429893
https://hal.archives-ouvertes.fr/hal-00777662
https://hal.archives-ouvertes.fr/hal-00777662