Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Arnaud Hallier"'
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 12, Iss 3, Pp 1061-1069 (2018)
Consumer demand for healthy foods has been increasing for a few decades. In the formulations of their low-fat products, most food manufacturers use artificial aroma and texturing agents. However, the additives used are often judged negatively by co
Externí odkaz:
https://doaj.org/article/e8af0177567f49b6a7a7dab42da4853c
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 6, Pp 529-533 (2016)
Whey was fermented using different lactic acid bacteria in order to obtain an ingredient as a substitute for butter in pastry products. Lactococcus lactis subsp. lactis biovar diacetylactis was selected based on its capacity to produce buttery flavou
Externí odkaz:
https://doaj.org/article/32f9a9f4a1c140d19b5f56a1c3621072
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 12, Iss 3, Pp 1061-1069 (2018)
Journal of Pure and Applied Microbiology
Journal of Pure and Applied Microbiology, 2018, 12 (3), pp.1061-1069. ⟨10.22207/JPAM.12.3.04⟩
Journal of Pure and Applied Microbiology
Journal of Pure and Applied Microbiology, 2018, 12 (3), pp.1061-1069. ⟨10.22207/JPAM.12.3.04⟩
Consumer demand for healthy foods has been increasing for a few decades. In the formulations of their low-fat products, most food manufacturers use artificial aroma and texturing agents. However, the additives used are often judged negatively by cons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09ed4520254bb8d555e04adbf45405e5
https://microbiologyjournal.org/development-of-a-fermented-dairy-product-as-an-ingredient-to-be-added-to-low-fat-bakery-goods-instrumental-and-sensory-analyses-of-textural-and-aromatic-characteristics/
https://microbiologyjournal.org/development-of-a-fermented-dairy-product-as-an-ingredient-to-be-added-to-low-fat-bakery-goods-instrumental-and-sensory-analyses-of-textural-and-aromatic-characteristics/
Publikováno v:
Food and Nutrition Sciences
Food and Nutrition Sciences, 2018, 09 (04), pp.325-334. ⟨10.4236/fns.2018.94025⟩
Food and Nutrition Sciences, 2018, 09 (04), pp.325-334. ⟨10.4236/fns.2018.94025⟩
Heat treatment of milk may cause whey proteins and caseins to form aggregates. These soluble and micellar aggregates and their other properties (size, composition, shape, etc.) can affect the techno-functionalities to the milk, conferring interesting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90057ce1c35cddb02a29803d05cebfd5
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276396
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276396
Publikováno v:
Czech Journal of Food Sciences
Czech Journal of Food Sciences, 2016, 34 (No. 6), pp.529-533. ⟨10.17221/127/2016-CJFS⟩
Czech Journal of Food Sciences, 2016, 34 (No. 6), pp.529-533. ⟨10.17221/127/2016-CJFS⟩
Whey was fermented using different lactic acid bacteria in order to obtain an ingredient as a substitute for butter in pastry products. Lactococcus lactis subsp. lactis biovar diacetylactis was selected based on its capacity to produce buttery flavou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc9927e8572ee976ff992cabf7820e01
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02187824
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02187824
Publikováno v:
Food Chemistry. 127:303-307
Deoxynivalenol was extracted from wheat grain and quantified by GC-ECD. The quantification of deoxynivalenol can be critical, for example in certifying the amount of the mycotoxin in a lot and determining if this amount is over or under a fixed limit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6528511dc1e1b2ee005432fe25520096
https://doi.org/10.1016/j.foodchem.2010.12.119
https://doi.org/10.1016/j.foodchem.2010.12.119
Publikováno v:
22:103-113
Une étude a été menée sur dix plans d’eau peu profonds et eutrophes, touchés régulièrement par des efflorescences de cyanobactéries, et en particulier le genre Anabaena (A. spiroides et A flos-aquae). La recherche de composés odorants dans
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11ce13a2f12c296246f37e9936ca493b
https://doi.org/10.7202/019827ar
https://doi.org/10.7202/019827ar
Publikováno v:
International Journal of Food Science & Technology. 43:1253-1262
The freezing-thawing effect on the colour of raw fillets and on the texture of cooked fillets of European catfish (Silurus glanis) was studied. European catfish coming from two rearing conditions occurring in France were analysed by sensory and instr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d03103bc609ab566ba0263de9a9a17e1
https://doi.org/10.1111/j.1365-2621.2007.01601.x
https://doi.org/10.1111/j.1365-2621.2007.01601.x
Publikováno v:
Journal of the Science of Food and Agriculture. 87:814-823
The colour of raw fillets and the texture of cooked fillets of European catfish (Silurus glanis) were studied. The catfish fillets resulted from two types of farming conditions used in France. Sensory and instrumental analyses were performed on the f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86108b7cf42f436fe95e5c391a84c271
https://doi.org/10.1002/jsfa.2779
https://doi.org/10.1002/jsfa.2779
Publikováno v:
Food Chemistry. 103:808-815
The biochemical composition of European catfish (Silurus glanis) fillets reared under two conditions used in France was studied. The biochemical composition of the two feeds used was also analysed, in order to establish a relationship between Europea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b6161c8c3851468f15b352204e52ff7
https://doi.org/10.1016/j.foodchem.2006.09.027
https://doi.org/10.1016/j.foodchem.2006.09.027