Výsledky vyhledávání - "Bao Ngoc Pham-Hoang"

Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast

Autor: Phuong-Thao Ho, Bao-Ngoc Pham-Hoang, Thi Thu Thuy Tran, Hanh Phan-Thi, T-Thu Nguyen, Yves Waché

Publikováno v: Food Research International
Food Research International, Elsevier, 2018, 107, pp.275-280. 〈10.1016/j.foodres.2018.02.044〉
Food Research International, Elsevier, 2018, 107, pp.275-280. ⟨10.1016/j.foodres.2018.02.044⟩

International audience; Hibiscus sabdariffa extracts, a rich source of anthocyanin, were subjected to encapsulation in yeast cells. An encapsulation yield (EY) of 208 μg/100 mg of cells and an encapsulation efficiency (EE) of 27%, were reached after

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daaf5aae30777023002289d391cbc53c
https://doi.org/10.1016/j.foodres.2018.02.044

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Strategies to improve carotene entry into cells of Yarrowia lipolytica in a goal of encapsulation

Autor: Yves Waché, Hanh Phan-Thi, Bao Ngoc Pham-Hoang, Cynthia Romero-Guido

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2018, 224, pp.88-94. ⟨10.1016/j.jfoodeng.2017.12.029⟩

International audience; Yeasts are good materials for encapsulation of actives, but, as they are preformed capsules, they have to be loaded. Our goal was to load cells with a big and very hydrophobic molecule, beta-carotene (LogP approximate to 15).

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a06053bdbd6ee62fbdf8c7ccda8dc93c
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01894665

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Fluorescence lifetime and UV-Vis spectroscopy to evaluate the interactions between quercetin and its yeast microcapsule

Autor: Bao-Ngoc Pham-Hoang, Pascale Winckler, Yves Waché

Publikováno v: Biotechnology Journal
Biotechnology Journal, Wiley-VCH Verlag, 2017, 〈10.1002/biot.201700389〉
Biotechnology Journal, Wiley-VCH Verlag, 2018, 13 (1), ⟨10.1002/biot.201700389⟩

International audience; Quercetin is a fragile bioactive compound. Several works have tried to preserve it by encapsulation but the form of encapsulation (mono- or supra-molecular structure, tautomeric form), though important for stability and bioava

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3a6c60e75e94f46b17b0ed86a56753f
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01620011

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Encapsulation in a natural, preformed, multi-component and complex capsule: yeast cells

Autor: Yves Waché, Bao Ngoc Pham-Hoang, Hanh Phan-Thi, Cynthia Romero-Guido

Publikováno v: Applied Microbiology and Biotechnology. 97:6635-6645

From the first observation about 40 years ago that yeast cells were interesting protective structures that could be used in several industrial applications, processes have been developed enabling technologists to incorporate several compounds possess

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3a130d0489b05793b6cec33704d5a2a
https://doi.org/10.1007/s00253-013-5044-1

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Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells

Autor: Andrée Voilley, Bao Ngoc Pham-Hoang, Yves Waché

Publikováno v: Colloids and Surfaces B: Biointerfaces
Colloids and Surfaces B: Biointerfaces, Elsevier, 2016, 148, pp.220-228. 〈10.1016/j.colsurfb.2016.08.045〉

International audience; Yeast cells are efficient microcapsules for the encapsulation of flavoring compounds. However, as they are preformed capsules, they have to be loaded with the active. Encapsulation efficiency is to a certain level correlated w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d31b80b9c4858670ac7f83f1064c828
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01490732

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In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation

Autor: Maria Schirone, Jean-François Cavin, Hélène Scornec, Rosanna Tofalo, Aldo Corsetti, Hélène Licandro-Seraut, Giovanna Suzzi, Yves Waché, Bao-Ngoc Pham-Hoang, Giorgia Perpetuini

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2016, 216, pp.104-109. 〈10.1016/j.ijfoodmicro.2015.10.002〉
International Journal of Food Microbiology, Elsevier, 2016, 216, pp.104-109. ⟨10.1016/j.ijfoodmicro.2015.10.002⟩

International audience; Lactobacillus pentosus is one of the few lactic acid bacteria (LAB) species capable of surviving in olive brine, and thus desirable during table olive fermentation. We have recently generated mutants of the efficient strain L.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::169fc0c800c664f29358ee7757064f47
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01498614

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Can biological structures be natural and sustainable capsules?

Autor: Hanh Phan-Thi, Bao-Ngoc Pham-Hoang, Yves Waché

Publikováno v: Frontiers in Chemistry, Vol 3 (2015)
Frontiers in Chemistry
Frontiers in Chemistry, Frontiers Media, 2015, 3, pp.1-4. ⟨10.3389/fchem.2015.00036⟩

Flavor and fragrance molecules are used in many industrial fields such as food, cosmetics, tissues, pharmacy, agriculture (pheromones) etc. As most actives have a specific target and are fragile molecules, encapsulation processes have been developed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae2c3758c9aeb5615024508f30bffbc8

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