Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Aurore Bodzen"'
Autor:
Aurore Bodzen, Audrey Jossier, Sébastien Dupont, Pierre-Yves Mousset, Laurent Beney, Sophie Lafay, Patrick Gervais
Publikováno v:
BMC Biotechnology, Vol 21, Iss 1, Pp 1-10 (2021)
Abstract Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during sto
Externí odkaz:
https://doaj.org/article/11cfc2ae61934158b840c352f69ff213
Autor:
Aurore Bodzen, Audrey Jossier, Sébastien Dupont, Pierre-Yves Mousset, Laurent Beney, Sophie Lafay, Patrick Gervais
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 4, Pp 443-453 (2021)
Research background. Freeze-drying is the most widely used dehydration process in the food industry for the stabilization of bacteria. Studies have shown the effectiveness of an acid prestress in increasing the resistance of lactic acid bacteria to f
Externí odkaz:
https://doaj.org/article/5c7986d81c7a444681e29283fc23df56
Autor:
Aurore Bodzen, Cyril Iaconelli, Alexandre Charriau, Sebastien Dupont, Laurent Beney, Patrick Gervais
Publikováno v:
Applied Food Biotechnology, Vol 7, Iss 1, Pp 1-9 (2020)
Background and objective: Presence of oxygen during production and rehydration of freeze-dried starters and probiotics can decrease viability of the bacteria. Indeed, removal of water from cells during freeze-drying can promote dysfunction in anti-ox
Externí odkaz:
https://doaj.org/article/da65f3ff053149709b00435aee20acbc
Autor:
Audrey Jossier, Laurent Beney, Sophie Lafay, Aurore Bodzen, Patrick Gervais, Sébastien Dupont, Pierre-Yves Mousset
Publikováno v:
Food Technology and Biotechnology. 59:443-453
Research background. Freeze-drying is the most widely used dehydration process in the food industry for the stabilization of bacteria. Studies have shown the effectiveness of an acid prestress in increasing the resistance of lactic acid bacteria to f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59e68f96cecc4eb2ddc5564f18f5c9f7
https://doi.org/10.17113/ftb.59.04.21.7076
https://doi.org/10.17113/ftb.59.04.21.7076
Autor:
Aurore, Bodzen, Audrey, Jossier, Sébastien, Dupont, Pierre-Yves, Mousset, Laurent, Beney, Sophie, Lafay, Patrick, Gervais
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 4, Pp 443-453 (2021)
Food Technology and Biotechnology
Volume 59
Issue 4
Food Technology and Biotechnology
Volume 59
Issue 4
Research background. Freeze-drying is the most widely used dehydration process in the food industry for the stabilization of bacteria. Studies have shown the effectiveness of an acid prestress in increasing the resistance of lactic acid bacteria to f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::bb20d9b3205dfad1cea12c2c1889ea82
https://hrcak.srce.hr/file/391945
https://hrcak.srce.hr/file/391945
Autor:
Patrick Gervais, Audrey Jossier, Aurore Bodzen, Sébastien Dupont, Sophie Lafay, Laurent Beney, Pierre-Yves Mousset
Publikováno v:
BMC Biotechnology
BMC Biotechnology, BioMed Central, 2021, 21 (1), ⟨10.1186/s12896-021-00726-2⟩
BMC Biotechnology, Vol 21, Iss 1, Pp 1-10 (2021)
BMC Biotechnology, BioMed Central, 2021, 21 (1), ⟨10.1186/s12896-021-00726-2⟩
BMC Biotechnology, Vol 21, Iss 1, Pp 1-10 (2021)
Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during storage allo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::667fac084f7d6ebc9bb9576ea63e2e74
http://europepmc.org/articles/PMC8590290
http://europepmc.org/articles/PMC8590290