Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Daniel St-Gelais"'
Publikováno v:
Dairy, Vol 4, Iss 1, Pp 108-123 (2023)
In this work stirred yogurts were produced using a technical scale pilot in which the cooling step was processed using either a tubular (THX; low shear) or a plate (PHX, high shear) heat exchanger. The aim was to determine how total solids (TS, adjus
Externí odkaz:
https://doaj.org/article/e9ebfb586697494babcb39d671426188
Autor:
Annick Raymond-Fleury, Marie-Hélène Lessard, Julien Chamberland, Yves Pouliot, Eric Dugat-Bony, Sylvie L. Turgeon, Daniel St-Gelais, Steve Labrie
Publikováno v:
Microorganisms, Vol 10, Iss 7, p 1381 (2022)
Environmental short amplicon sequencing, or metabarcoding, is commonly used to characterize the bacterial and fungal microbiota of cheese. Comparisons between different metabarcoding studies are complicated by the use of different gene markers. Here,
Externí odkaz:
https://doaj.org/article/c856a5d0b9ff4e088dc3aaa48984c456
Publikováno v:
Foods, Vol 10, Iss 4, p 898 (2021)
Clostridium tyrobutyricum spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing Lactococcus lactis ssp. lactis 32 as a protective strain for control the C. tyrobutyric
Externí odkaz:
https://doaj.org/article/18e11b6901ed42e785226aef8974b0ce
Publikováno v:
Journal of Functional Foods, Vol 24, Iss , Pp 327-337 (2016)
The impact of the Cheddar cheese manufacturing process on the viability of five new probiotic candidates was evaluated in this study. Decreases in pH, changes in proteolysis, and sugar and acid contents during ripening were also determined. The Bifid
Externí odkaz:
https://doaj.org/article/c185e9294d0d4344a4081083fe821b85
Autor:
Iulia Stratulat, Michel Britten, Stephane Salmieri, Patrick Fustier, Daniel St-Gelais, Claude P. Champagne, Monique Lacroix
Publikováno v:
Journal of Functional Foods, Vol 13, Iss , Pp 300-307 (2015)
Encapsulation technology provides many benefits to the food fortification: protection from oxygen and light, a best dispersion and biodisponibility, etc. In this study, vitamin D3 was encapsulated in two flaxseed oil emulsion formulations. Emulsions
Externí odkaz:
https://doaj.org/article/a632ebcf97a84838865313880a2072a0
Autor:
Iulia Stratulat, Michel Britten, Stephane Salmieri, Patrick Fustier, Daniel St-Gelais, Claude P. Champagne, Monique Lacroix
Publikováno v:
Journal of Functional Foods, Vol 6, Iss , Pp 48-59 (2014)
Vitamins E, A and CoQ10 were encapsulated in two flaxseed oil emulsion formulations. Emulsions were stabilized with calcium caseinate in presence or absence of lecithin and used to standardize cheese milk. Cheese yield and retention rate of proteins,
Externí odkaz:
https://doaj.org/article/6770907eb7fc4320b5e78f900cfbe7dd
Autor:
Lynn El Haddad, Nour Ben Abdallah, Pier-Luc Plante, Jeannot Dumaresq, Ramaz Katsarava, Steve Labrie, Jacques Corbeil, Daniel St-Gelais, Sylvain Moineau
Publikováno v:
PLoS ONE, Vol 9, Iss 7, p e102600 (2014)
Team1 (vB_SauM_Team1) is a polyvalent staphylococcal phage belonging to the Myoviridae family. Phage Team1 was propagated on a Staphylococcus aureus strain and a non-pathogenic Staphylococcus xylosus strain used in industrial meat fermentation. The t
Externí odkaz:
https://doaj.org/article/b022b5a07aa249a48230bd9dcae68530
Publikováno v:
Journal of Dairy Science. 104:10485-10499
Consumers are not always ready to compromise on the loss of texture and increased syneresis that nonfat stirred yogurts display compared with yogurts that contain fat. In this study, we investigated milk protein composition and smoothing temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aaabbf248d130fc2beab4a0e41cb1355
https://doi.org/10.3168/jds.2020-20040
https://doi.org/10.3168/jds.2020-20040
Publikováno v:
Journal of Dairy Science. 103:2139-2152
A grainy texture and high syneresis are 2 defects in low-fat stirred yogurt that are often disliked by consumers. In this study, a rheometer controlling the shear rate and temperature was used to simulate the smoothing step of yogurt manufacture. Ide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92990e240aef82d8c6853336fe5280d0
https://doi.org/10.3168/jds.2019-16787
https://doi.org/10.3168/jds.2019-16787
Autor:
Daniel St-Gelais, Jaejoon Han, Patrick Fustier, Claude P. Champagne, Monique Lacroix, Michel Britten, Yoonjee Chang
Publikováno v:
European Food Research and Technology. 245:1881-1888
This study showed that phenolic compounds mainly interacted with casein rather than whey protein. To prove this, the molecular interactions between phenolic compounds and milk proteins, such as casein and whey proteins, were investigated by measuring
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d7619d23f3f13c01bbf7123add318f5
https://doi.org/10.1007/s00217-019-03293-1
https://doi.org/10.1007/s00217-019-03293-1