Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Abdelhamid El Moueffak"'
Autor:
Bernadette Roy, Gérard Demazeau, C. Cruz, Alain Largeteau, Monique Antoine, Michel Montury, F. Zuber, Abdelhamid El Moueffak
Publikováno v:
International Journal of Food Science & Technology. 30:737-743
Summary The effects of combined high pressure (300 and 400 MPa) and low temperature (50°C) treatments on the microbial contamination of duck foie gras samples were compared with those of classical thermal pasteurization (85°C at the coldest point).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b2d9cae4b414e237299490a1e4dab4e
https://doi.org/10.1111/j.1365-2621.1995.tb01421.x
https://doi.org/10.1111/j.1365-2621.1995.tb01421.x
Autor:
Catherine Verret, Maxence Denavaut, Abdelhamid El Moueffak, Marie de Lamballerie, Delphine Queveau, Alain Largeteau
Publikováno v:
High Pressure Research
High Pressure Research, Taylor & Francis, 2014, 34 (4), pp.438-438. ⟨10.1080/08957959.2014.971023⟩
High Pressure Research, Taylor & Francis, 2014, 34 (4), pp.438-438. ⟨10.1080/08957959.2014.971023⟩
International audience; The aim of this study was to investigate the use of HP (high pressure) technology as a possible alternative method for decontamination of non-food medium. HP (500 MPa) did not modify significantly the physicochemical character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2519fedec29177c993626f381f5d9059
http://hdl.handle.net/20.500.12278/16953
http://hdl.handle.net/20.500.12278/16953
Autor:
Monique Antoine, Alain Largeteau, C. Cruz, Gérard Demazeau, Abdelhamid El Moueffak, Bernadette Roy, Michel Montury, F. Zuber
Publikováno v:
Sciences des Aliments. 21:71-76
Des foies gras de canard sont traites par l'application de hautes pressions (350, 550 MPa), associees a des temperatures reduites (55, 65 °C), durant 10, 20, et 30 min. Les effets observes sur la flore mesophile aerobie totale (FMAT) sont compares a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dfd5ab2359c0f5a6dffd185a05b4a56
https://doi.org/10.3166/sda.21.71-76
https://doi.org/10.3166/sda.21.71-76
Autor:
Michel Montury, C. Cruz, Abdelhamid El Moueffak, Alain Largeteau, F. Zuber, Bernadette Roy, Monique Antoine, Gérard Demazeau
Publikováno v:
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 2003, 38 (3), pp.267-272. ⟨10.1046/j.1365-2621.2003.00672.x⟩
International Journal of Food Science and Technology, Wiley, 2003, 38 (3), pp.267-272. ⟨10.1046/j.1365-2621.2003.00672.x⟩
International audience; Fatty liver samples from duck were treated with high pressures and packaged in multilayer films. Microbiological analysis, permeability of the films to oxygen and fat loss, caused by melting, were assessed after pressure or th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4051456a558a1e2e12f30ca8ce8e063a
https://hal.archives-ouvertes.fr/hal-00256358
https://hal.archives-ouvertes.fr/hal-00256358
Autor:
Alain Largeteau, Patrick Pardon, Catherine Verret, C. Cruz, Abdelhamid El Moueffak, Patricia Ballestra
Publikováno v:
Journal of Physics: Conference Series. 121:142011
The effects of high hydrostatic pressure (HHP), at 4°C or -18°C, on black truffle flavour compounds, alteration enzymes (lipoxigenase (LOX), peroxidase (POD) and polyphenoloxidase (PPO)) and microbiological qualities were evaluated. The choosen ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b744c32be2490d3c3d5d925bf7cc6426
https://doi.org/10.1088/1742-6596/121/14/142011
https://doi.org/10.1088/1742-6596/121/14/142011