Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Citlalli Celeste GONZÁLEZ ARICEAGA"'
Autor:
Citlalli Celeste GONZÁLEZ ARICEAGA, Muhammad Inam AFZAL, Muhammad UMER, Syed Muhammad USMAN SHAH, Haroon AHMED, Muriel JACQUOT, Catherine CAILLIEZ-GRIMAL
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 3, Pp 255-260 (2018)
Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce useful aromatic compounds. T
Externí odkaz:
https://doaj.org/article/d93b1595d7164a0b951f551565405ff8
Autor:
Citlalli Celeste González Ariceaga, Muhammad Inam Afzal, Muhammad Umer, Shabbar Abbas, Haroon Ahmad, Muhammad Sajjad, Fahed Parvaiz, Kaleem Imdad, Muhammad Imran, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Azmat Ullah, Arturo Hernández-Montes, Eleazar Aguirre-Mandujano, Abraham Villegas de Gante, Muriel Jacquot, Catherine Cailliez-Grimal
Publikováno v:
Foods, Vol 8, Iss 10, p 509 (2019)
Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, th
Externí odkaz:
https://doaj.org/article/91b9fa075d1244029d266906d87ed32f
Autor:
Catherine Cailliez-Grimal, Fahed Parvaiz, Eleazar Aguirre-Mandujano, Kaleem Imdad, Muriel Jacquot, Muhammad Inam Afzal, Azmat Ullah, Shabbar Abbas, Abid Aslam Maan, Arturo Hernández-Montes, Haroon Ahmad, Muhammad Sajjad, Muhammad Kashif Iqbal Khan, Muhammad Umer, Citlalli Celeste González Ariceaga, Muhammad Imran, Abraham Villegas de Gante
Publikováno v:
Foods
Volume 8
Issue 10
Foods, Vol 8, Iss 10, p 509 (2019)
Foods, MDPI, 2019, 8 (10), pp.509. ⟨10.3390/foods8100509⟩
Volume 8
Issue 10
Foods, Vol 8, Iss 10, p 509 (2019)
Foods, MDPI, 2019, 8 (10), pp.509. ⟨10.3390/foods8100509⟩
International audience; Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39deb4ee2d04d0bb6bc4f6a8775d3bc9
http://europepmc.org/articles/PMC6836072
http://europepmc.org/articles/PMC6836072
Autor:
Muriel Jacquot, Catherine Cailliez-Grimal, Muhammad Umer, Muhammad Inam Afzal, Haroon Ahmad, Syed Muhammad Usman Shah, Citlalli Celeste González Ariceaga
Publikováno v:
Czech Journal of Food Sciences
Czech Journal of Food Sciences, 2018, 36, pp.255-260. ⟨10.17221/431/2016-CJFS⟩
Czech Journal of Food Sciences, 2018, 36, pp.255-260. ⟨10.17221/431/2016-CJFS⟩
International audience; Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce usef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da169b4871b7d45edad78c4010b3414e
https://hal.univ-lorraine.fr/hal-03208601
https://hal.univ-lorraine.fr/hal-03208601
Autor:
Kenza-Amel Boulahya, Muhammad Inam Afzal, Muriel Jacquot, Catherine Cailliez-Grimal, Stéphane Delaunay, Citlalli Celeste González Ariceaga
Publikováno v:
Critical reviews in food science and nutrition. 57(2)
Branched chain aldehyde, 3-methylbutanal is associated as a key flavor compound with many hard and semi-hard cheese varieties. The presence and impact of this flavor compound in bread, meat, and certain beverages has been recently documented, however
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ff72163308d11f14573665e105a8cca
https://pubmed.ncbi.nlm.nih.gov/25849292
https://pubmed.ncbi.nlm.nih.gov/25849292
Autor:
Nehal Kamel Ali, Claire Gaiani, Anne-Marie Revol-Junelles, Emilie Lhomme, Frédéric Borges, Sophie Payot, Muhammad Inam Afzal, Stéphane Delaunay, Citlalli Celeste González Ariceaga, Jennifer Burgain, Catherine Cailliez-Grimal
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2013, 36 (2), pp.223-230. ⟨10.1016/j.fm.2013.05.008⟩
Food Microbiology, Elsevier, 2013, 36 (2), pp.223-230. ⟨10.1016/j.fm.2013.05.008⟩
International audience; Carnobacterium maltaromaticum is a lactic acid bacterium isolated from soft cheese. The objective of this work was to study its potential positive impact when used in cheese technology. Phenotypic and genotypic characterizatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12e04e7c8aee2d3354bf70c63b85e526
https://hal.archives-ouvertes.fr/hal-01272773
https://hal.archives-ouvertes.fr/hal-01272773