Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Daniel Senocq"'
Publikováno v:
Le Lait. 82:171-180
A new variant of bovine β-casein was isolated from individual milk and characterized. It is proposed for nomenclature as β-CN H. The variant H differed from the variant A 2 by the substitu- tion of the residue methionine at position 93 by a leucine
Publikováno v:
Journal of Agricultural and Food Chemistry. 49:1571-1577
To investigate plasmin activity in cheese, we produced antibodies to bovine beta-casein with controlled specificity, suitable as markers of the integrity of the major bonds involved in its initial breakdown. Sixteen rabbits were immunized with synthe
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2012, 134 (2), pp.712-716. ⟨10.1016/j.foodchem.2012.02.164⟩
Food Chemistry, 2012, 134 (2), pp.712-716. ⟨10.1016/j.foodchem.2012.02.164⟩
Food Chemistry, Elsevier, 2012, 134 (2), pp.712-716. ⟨10.1016/j.foodchem.2012.02.164⟩
Food Chemistry, 2012, 134 (2), pp.712-716. ⟨10.1016/j.foodchem.2012.02.164⟩
Polyphosphate blends are used in food such as meat and dairy products to improve their texture and stability by sequestering metal ions. This study aims to analyse the impact of high temperature treatments on the composition of polyphosphates with re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::320a34a936bd021cfde311d936a444a7
https://hal.archives-ouvertes.fr/hal-02049965
https://hal.archives-ouvertes.fr/hal-02049965
Autor:
Isabelle Virlogeux-Payant, Florence Mompart, Daniel Senocq, Elisabeth Bottreau, Philippe Velge, Maı̈té Amy
Publikováno v:
Research in Microbiology
Research in Microbiology, Elsevier, 2004, 155 (7), pp.543-552. ⟨10.1016/j.resmic.2004.03.005⟩
www.sciencedirect.com/science/journal/09232508/155/7
Research in Microbiology, Elsevier, 2004, 155 (7), pp.543-552. ⟨10.1016/j.resmic.2004.03.005⟩
www.sciencedirect.com/science/journal/09232508/155/7
International audience; Poultry products contaminated with Salmonella enterica serovar Enteritidis are a major cause of foodborne disease in industrialized countries. Knowledge of how poultry is colonised is essential for reducing contamination of th
Publikováno v:
Analytical Biochemistry
Analytical Biochemistry, Elsevier Masson, 2003, 317, pp.240-246
Analytical Biochemistry, Elsevier Masson, 2003, 317, pp.240-246
Proteolysis is a generic biochemical process that is central in all biological activities. A new strategy for monitoring this biochemical process is proposed here. This approach is based on the production of rabbit polyclonal anti-peptide antibodies
Publikováno v:
The Journal of dairy research. 69(3)
Proteolysis of casein is the principal cause of textural changes and flavour development in ripened cheese (Fox & McSweeney, 1996). Caseins are degraded into small peptides and free amino acids during a complex process, described by Grappin et al. (1