Zobrazeno 1 - 10
of 235
pro vyhledávání: '"Danthine, S."'
Autor:
Uyttenbroeck, R., Hatt, S., Paul, A., Boeraeve, F., Piqueray, J., Francis, F., Danthine, S., Frederich, M., Dufrêne, M., Bodson, B., Monty, A.
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 20, Iss s1, Pp 225-235 (2016)
Description of the subject. To counteract environmental problems due to agricultural intensification, European farmers can apply agri-environmental schemes in their fields. Flower strips are one example of these schemes, with the aim of supporting bi
Externí odkaz:
https://doaj.org/article/37424fca46144cebb17515f9c09e552b
Autor:
Hamaidia, M., Barez, PY., Carpentier, A., Lebecque, S., Miazek, K., Paul, A., Sriramareddy, SN., Staumont, B., Danthine, S., Deleu, M., Frederich, M., De Pauw, E., Delaplace, P., Delvigne, F., Goffin, D., Ongena, M., Duysinx, B., Louis, R., Cosse, JP., Willems, L.
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 20, Iss s1, Pp 314-320 (2016)
Introduction. Over the centuries, bio-sourced compounds isolated from plants, insects and microorganisms have been a potent source of drugs for the treatment of human diseases. Literature. Bio-sourced extracts offer a wide diversity of compounds with
Externí odkaz:
https://doaj.org/article/34e030f4adc84d39beb818763da08836
Autor:
Paul, A., Frederich, M., Uyttenbroeck, R., Hatt, S., Malik, P., Lebecque, S., Hamaidia, M., Miazek, K., Goffin, D., Willems, L., Deleu, M., Fauconnier, ML., Richel, A., De Pauw, E., Blecker, C., Monty, A., Francis, F., Haubruge, E., Danthine, S.
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 20, Iss s1, Pp 337-352 (2016)
Description of the subject. Current trends suggest an increasing future demand for conventional meats, which indicates a strong need to shift this dependency to other alternative protein sources such as insects. Literature. From a nutritional point o
Externí odkaz:
https://doaj.org/article/fbd9d7a1f12c4084b5bd1e8e8ac130be
Autor:
Miazek, K., Lebecque, S., Hamaidia, M., Paul, A., Danthine, S., Willems, L., Frederich, M., De Pauw, E., Deleu, M., Richel, A., Goffin, D.
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 20, Iss s1, Pp 321-336 (2016)
Introduction. Sphingolipids are a group of lipid molecules, the focus on which has been gradually increasing during recent years. This review presents sphingolipids, as valuable compounds with a high potential for industry. Literature. Structures of
Externí odkaz:
https://doaj.org/article/1a5379415a9343dd9e3070f6567d6fd1
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 17, Iss 4, Pp 651-659 (2013)
Sunflower "halva" is a popular and widely enjoyed confectionery product specific to the countries of Eastern Europe. Conventional halva has historically been produced from sesame seeds in the Middle East and Northern Africa. However, in the productio
Externí odkaz:
https://doaj.org/article/6a6d431adb4740d885a9dd52ea2085cd
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 16, Iss 3, Pp 344-359 (2012)
Vegetal creams: an alternative to dairy creams. A review. Properties expected from creams are changing due to a market becoming increasingly dynamic and specific. Taking this into account, nowadays vegetal creams are increasingly appearing as an inte
Externí odkaz:
https://doaj.org/article/abe6cdf6b762442e99b3c49e9ebe485e
Autor:
Coulibaly, I., Dubois-Dauphin, R., Danthine, S., Majad, L., Mejoub, T., Destain, J., Béra, F., Wathelet, JP., Thonart, P.
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 15, Iss 2, Pp 287-299 (2011)
Preservation of industrial's lactic acid bacteria (probiotics) by freeze-drying. Majority of the lactic acid bacteria have important nutritional needs and do not have resistance against the environmental conditions surrounding their production (dryin
Externí odkaz:
https://doaj.org/article/6fdffa0e617b4d7d82920bbc03e003ec
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 14, Iss 3, Pp 485-500 (2010)
Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific compos
Externí odkaz:
https://doaj.org/article/1053dbb5b8d54b0aac67d9a592699299
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