Výsledky vyhledávání - "Arlette Leduc"

Métatranscriptomique et modèle métabolique pour identifier la succession des métabolismes bactériens en interaction lors de la fabrication d’un fromage modèle à pâte pressée

Autor: Wenfan Cao, Maxime Lecomte, Solène Le Fur, Aubert, Julie J., Marie-Bernadette Maillard, Aurélie Nicolas, Stéphanie-Marie Deutsch, Sandrine Parayre, Françoise Boissel, Arlette Leduc, Ali Kerjouh, Marielle Harel-Oger, Gilles Garric, Clémence Frioux, David James Sherman, Simon Labarthe, Anne Thierry, Hélène Falentin

Publikováno v: 23ème édition du colloque du Club des Bactéries Lactiques
23ème édition du colloque du Club des Bactéries Lactiques, UMR INRAE-Institut Agro STLO (Science et Technologie du Lait et de l’Œuf), Jun 2022, Rennes, France
HAL

Le CBL (Club des Bactéries Lactiques) est une manifestation scientifique qui réunit chercheurs, enseignants-chercheurs et industriels R&D, pour échanger sur les avancées scientifiques et techniques réalisées dans le domaine des bactéries lacti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::04656722f1b247ded7cce0b3b99a33a9
https://hal.inrae.fr/hal-03694338

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Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese

Autor: Wenfan, Cao, Julie, Aubert, Marie-Bernadette, Maillard, Françoise, Boissel, Arlette, Leduc, Jean-Luc, Thomas, Stéphanie-Marie, Deutsch, Bénédicte, Camier, Ali, Kerjouh, Sandrine, Parayre, Marielle, Harel-Oger, Gilles, Garric, Anne, Thierry, Hélène, Falentin

Publikováno v: Journal of agricultural and food chemistry. 69(30)

The formation of cheese flavor mainly results from the production of volatile compounds by microorganisms. We investigated how fine-tuning cheese-making process parameters changed the cheese volatilome in a semi-hard cheese inoculated with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::612beb06c21ae301e125659af4a469ac
https://pubmed.ncbi.nlm.nih.gov/34283609

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Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey

Autor: Frédéric Gaucheron, Arlette Leduc, Anne-Cécile Santellani, Anne Dolivet, Romain Jeantet, I. Tuler-Perrone, Pierre Schuck, Gaëlle Tanguy

Publikováno v: Food Research International
Food Research International, Elsevier, 2019, 116, pp.175-183. ⟨10.1016/j.foodres.2018.08.009⟩
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV

When dairy powders are produced, the mineral fraction undergoes strong modifications during the vacuum concentration step, leading to the fouling of falling film evaporators. The objective of this study was to determine the nature of the deposits for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd10b11d592fc6d2daadc525a21dcfa8
https://hal.archives-ouvertes.fr/hal-01860007/file/S096399691830615X.pdf

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The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy

Autor: Christelle Lopez, Anne Dolivet, Nadine Leconte, Gwénaël Jan, Arlette Leduc, Xiaoxi Wu, Sameh Obeid, Frédéric Gaucheron, Chantal Cauty, Florence Rousseau, Fanny Guyomarc'H, Gaëlle Tanguy

Publikováno v: Food Research International
Food Research International, Elsevier, 2019, ⟨10.1016/j.foodres.2019.108847⟩
Food Research International, Elsevier, 2020, 129, pp.108847. ⟨10.1016/j.foodres.2019.108847⟩

The rheological properties and microstructure of dairy gels involve the connectivity between milk fat globules (MFG) and casein micelles that is affected by technological processes such as milk homogenization and heat treatment. The underlying mechan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ef9a277ca863a178ce0938b78df3103
https://hal.archives-ouvertes.fr/hal-02405809

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Metatranscriptomics and metabolic modeling to identify bacterial metabolic interactions during the manufacture of a model pressed cheese

Publikováno v: HAL
FOODMICRO 2022
FOODMICRO 2022, Aug 2022, Athènes, Greece

International audience; In cheese production, lactic acid bacteria (LAB) and propionic bacteria are key players in the production of metabolites that confer nutritional and organoleptic qualities. However, the contribution of each species to the fina

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::95cc6d2ab959a0ac07c098e31e91ef1f
https://hal.inrae.fr/hal-03781287

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