Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Daniel Picque"'
Autor:
Pauline Claus, Thomas Cattenoz, Sophie Landaud, Stéphane Chaillou, Anne-Claire Peron, Gwendoline Coeuret, Sami Slimani, Thierry Livache, Yann Demarigny, Daniel Picque
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100106- (2022)
The aim of this study was to evaluate the capacity of an electronic nose, the NeOse Pro, to assess the alteration of two food matrixes of animal origin, beef and salmon. For each matrix, two types of samples were analyzed, natural samples and simplif
Externí odkaz:
https://doaj.org/article/d20b725257a34de79461a8d7d6ffa751
Autor:
Leticia Hernández-Galán, Anaberta Cardador-Martínez, Micloth López-del-Castillo, Daniel Picque, Henry Eric Spinnler, Sandra T. Martín del Campo
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 1, Pp 49-57 (2017)
Proteolysis is specific for each type of cheese and might be affected by heat treatment. Studies have shown the ability of cheeses to produce bioactive peptides with antioxidant or anti-hypertension bioactivities, which have been related to ripening
Externí odkaz:
https://doaj.org/article/229a50f4b8e64e09acde688633768706
Publikováno v:
OENO One, Vol 44, Iss 4, Pp 219-229 (2010)
Aim: The objective of the present study was to assess the ripening of grapes collected at different stages of maturation between the “véraison” and harvest periods from mid-infrared spectroscopy (MIRS) analysis. Methods and results: Grape berrie
Externí odkaz:
https://doaj.org/article/cc425f9c90cd475d9a013df42604ca35
Autor:
Nathalie Perrot, Cédric Baudrit, Jean Marie Brousset, Philippe Abbal, Hervé Guillemin, Bruno Perret, Etienne Goulet, Laurence Guerin, Gérard Barbeau, Daniel Picque
Publikováno v:
PLoS ONE, Vol 10, Iss 7, p e0134373 (2015)
Agri-food is one of the most important sectors of the industry and a major contributor to the global warming potential in Europe. Sustainability issues pose a huge challenge for this sector. In this context, a big issue is to be able to predict the m
Externí odkaz:
https://doaj.org/article/f907def864284a12b6956c7ba297f19e
Publikováno v:
OENO One, Vol 35, Iss 3, Pp 165-170 (2001)
Mid-infrared transmission spectroscopy and classical analyses have been used to classify 165 wines of the same variety (Gamay), from three geographical origins (Gaillac, Beaujolais and Touraine). For spectroscopic analyses; the wines were dried on po
Externí odkaz:
https://doaj.org/article/e282b8922f784bd2b8a2baca0e8031b6
Publikováno v:
Cytometry Part A. 101:577-587
Cultivability, viability, and vitality make it possible to characterize the behavior of a cellular population. Vitality was assessed using the kinetic parameters of specific metabolisms depending on whether the strains were used, for example, for the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fe61e3f120301b38e707a2597441fa6
https://doi.org/10.1002/cyto.a.24553
https://doi.org/10.1002/cyto.a.24553
Autor:
Yohan Reynaud, Daniel Picque, Angélique Couvent, David Forest, Didier Rémond, Michel Lopez, Aline Manach, Didier Dupont, Isabelle Souchon
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2021, 341, pp.128276. ⟨10.1016/j.foodchem.2020.128276⟩
Food Chemistry, 2021, 341, pp.128276. ⟨10.1016/j.foodchem.2020.128276⟩
Food Chemistry, Elsevier, 2021, 341, pp.128276. ⟨10.1016/j.foodchem.2020.128276⟩
Food Chemistry, 2021, 341, pp.128276. ⟨10.1016/j.foodchem.2020.128276⟩
International audience; The present study compared in vivo protein digestion in a miniature pig model with the dynamic in vitro system DiDGI®, using three digestive compartments (stomach, duodenum, and jejunum + ileum). Two soya-based meals-commerci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb65871cdfe5ca1f8a2c3d4696c33f72
https://hal.inrae.fr/hal-02983872
https://hal.inrae.fr/hal-02983872
Autor:
Eugénie Le Jan, Daniel Picque, Yves Lefrileux, Sabrina Raynaud, Sylvie Morge, Anne Saint-Eve, Marie-Noëlle Leclercq-Perlat
Publikováno v:
Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2019, 102 (6), pp.5713-5725. ⟨10.3168/jds.2018-15958⟩
Journal of Dairy Science, American Dairy Science Association, 2019, 102 (6), pp.5713-5725. ⟨10.3168/jds.2018-15958⟩
International audience; To produce a wide variety of cheeses, it is necessary to control the ripening process. To do that, artisanal goat cheeses were ripened to evaluate the effects of temperature (10 and 14 degrees C) and relative humidity (RH; 88
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fecab2132c44424593a2fb6468971cb
https://hal.inrae.fr/hal-02618182
https://hal.inrae.fr/hal-02618182
Publikováno v:
Computerized Control Systems in the Food Industry ISBN: 9781315140100
Computerized Control Systems in the Food Industry
Computerized Control Systems in the Food Industry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::750a998140792ffba90cf79618d52caf
https://doi.org/10.1201/9781315140100-8
https://doi.org/10.1201/9781315140100-8
Autor:
Daniel Picque, Caroline Chatelard-Chauvin, P. Bouchard, Marie-Christine Montel, C. Gayard, B. Pollet, S. Hulin, Etienne Rifa, P. Duval, Armelle Delile
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2018, 77, pp.89-99. ⟨10.1016/j.idairyj.2016.10.004⟩
International Dairy Journal, 2018, 77, pp.89-99. ⟨10.1016/j.idairyj.2016.10.004⟩
International Dairy Journal, Elsevier, 2018, 77, pp.89-99. ⟨10.1016/j.idairyj.2016.10.004⟩
International Dairy Journal, 2018, 77, pp.89-99. ⟨10.1016/j.idairyj.2016.10.004⟩
International audience; The effects of packaging on the biochemical and sensory characteristics of industrial blue-veined cheese (pieces of cheeses pre-packaged in materials of different permeability and whole cheeses traditionally wrapped in alumini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a3bc131804b4a006f2818b6641ee4ac
https://hal.archives-ouvertes.fr/hal-01987736
https://hal.archives-ouvertes.fr/hal-01987736