Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Christian Mestres"'
Autor:
Askar Kondybayev, Nawel Achir, Christian Mestres, Ingrid Collombel, Caroline Strub, Joel Grabulos, Nurlan Akhmetsadykov, Aidana Aubakirova, Ulzhan Kamidinkyzy, Wijden Ghanmi, Gaukhar Konuspayeva
Publikováno v:
Fermentation, Vol 9, Iss 2, p 101 (2023)
Qymyz is a traditional acidic and ethanolic beverage in central Asian countries made from mare milk fermentation with lactic acid bacteria (LAB) and yeasts. Modeling the growth of microorganisms during fermentation is one of the methods used to contr
Externí odkaz:
https://doaj.org/article/68f12b5adab7483abffae5c2c9c64d41
Autor:
Askar Kondybayev, Gaukhar Konuspayeva, Caroline Strub, Gerard Loiseau, Christian Mestres, Joel Grabulos, Marie Manzano, Shynar Akhmetsadykova, Nawel Achir
Publikováno v:
Fermentation, Vol 8, Iss 8, p 367 (2022)
The growth characteristics of two strains of lactic acid bacteria (LAB), Lacticaseibacillus casei and Lactobacillus kefiri, isolated from qymyz, a traditional fermented mare milk beverage, were studied and modeled, including the effect of different c
Externí odkaz:
https://doaj.org/article/c98f8c25c974433b882c19067a629622
Autor:
Beatriz Gullón, Miguel Pereira, Christian Mestres, Joseph Hounhouigan, Dominique Pallet, José Luis Alonso, Manuela Pintado
Publikováno v:
Journal of Functional Foods, Vol 19, Iss , Pp 545-553 (2015)
The effect of Akpan (yoghurt-like product) consumption on the human intestinal microbiota was examined. The prebiotic potential of Akpan was assessed by in vitro fermentation using, as inocula, individual probiotic strains and faecal samples from thr
Externí odkaz:
https://doaj.org/article/cee1c23d50fb4cb9af640284d03576a2
Autor:
Lúcio Flávio Alencar Figueiredo, Bassirou Sine, Caroline Calatayud, Jacques Chantereau, Christian Mestres, Genevieve Fliedel, Xavier Perrier, Claire Billot, Jean-François Rami, Jean-Christophe Glaszmann, Monique Deu, Brigitte Courtois
Publikováno v:
Heringeriana, Vol 6, Iss 1 (2014)
Sequências do DNA de uma região em comum de múltiplos indivíduos de uma população podem revelar polimorfismos que permitem o estudo da evolução do genoma e suas histórias de seleções, migrações e recombinações. Adicionando-se a esses
Externí odkaz:
https://doaj.org/article/788935f7b0584c2990f3cc235056b885
Publikováno v:
Microorganisms, Vol 4, Iss 4, p 44 (2016)
A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobac
Externí odkaz:
https://doaj.org/article/053ab4bdddd84408a5d0fc0c89c68e4d
Autor:
Santiago Arufe, Oluwatoyin Ayetigbo, Romain Domingo, Laurent Adinsi, M. Imayath Djibril Moussa, Laurenda Honfozo, Noël H. Akissoé, Alexandre Bouniol, Christian Mestres
Publikováno v:
Journal of the Science of Food and Agriculture
Background: Stretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while screeni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43299717384a7cadf44c67327a4c1dd5
https://doi.org/10.1002/jsfa.12598
https://doi.org/10.1002/jsfa.12598
Autor:
Luiza Avezum, Eric Rondet, Christian Mestres, Nawel Achir, Yann Madode, Olivier Gibert, Charlotte Lefevre, Youna Hemery, Jean-Luc Verdeil, Loïc Rajjou
Publikováno v:
Food Reviews International
Food Reviews International, 2023, pp.1-34. ⟨10.1080/87559129.2022.2063329⟩
Food Reviews International, 2023, pp.1-34. ⟨10.1080/87559129.2022.2063329⟩
International audience; Germination is a traditional process and a re-emerging trend in healthy foods, resulting a progressively increase in scientific research on their nutritional traits and phytochemical contents. This review examines the physiolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77843193950718759f0d1745ad0d1ca6
https://doi.org/10.1080/87559129.2022.2063329
https://doi.org/10.1080/87559129.2022.2063329
Autor:
Luiza Avezum, Madode Yann Eméric, Christian Mestres, Nawel Achir, Charlotte Delpech, Morgane Chapron, Olivier Gibert, Loïc Rajjou, Eric Rondet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86eabd0f4a155f88e753ce78cfd16f29
https://doi.org/10.2139/ssrn.4455547
https://doi.org/10.2139/ssrn.4455547
Autor:
Laurent Adinsi, Imayath Djibri‐Moussa, Laurenda Honfozo, Alexandre Bouniol, Karima Meghar, Emmanuel O. Alamu, Michael Adesokan, Santiago Arufe, Miriam Ofoeze, Benjamin Okoye, Tessy Madu, Francis Hotègni, Ugo Chijioke, Bolanle Otegbayo, Dominique Dufour, Joseph D. Hounhouigan, Hernán Ceballos, Christian Mestres, Noël H. Akissoé
Publikováno v:
Journal of the Science of Food and Agriculture
BACKGROUND: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c1b0a8f0de53c0c01d625e7637284fd
http://agritrop.cirad.fr/604434/
http://agritrop.cirad.fr/604434/
Autor:
Noël H. Akissoé, Layal Dahdouh, Mathias Hounsou, Brigitte Matignon, Christian Mestres, Joseph D. Hounhouigan, Yann Emeric Madode, Julien Ricci
Publikováno v:
International Journal of Food Science and Technology
Ablo is a rice-based bread consumed in Southern Benin. We investigated the impact of pre-cooking conditions and starch characteristics on dough and Ablo physical properties. The solid-like behavior of doughs measured by rheological sweep tests appear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5b20b013a93d88d61699cf481f4b5e3
https://doi.org/10.1111/ijfs.15157
https://doi.org/10.1111/ijfs.15157