Zobrazeno 1 - 10 of 30 pro vyhledávání: '"Elisabeth David Briand"'
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Akademický článek
Serotype-dependent adhesion of Shiga toxin-producing Escherichia coli to bovine milk fat globule membrane proteins
Autor: Arthur Bagel, Christelle Lopez, Elisabeth David-Briand, Valérie Michel, Thomas Douëllou, Delphine Sergentet
Publikováno v: Frontiers in Microbiology, Vol 13 (2022)
Shiga toxin-producing Escherichia coli (STEC) are food-borne pathogens that can cause severe symptoms for humans. Raw milk products are often incriminated as vehicule for human STEC infection. However, raw milk naturally contains molecules, such as t
Externí odkaz: https://doaj.org/article/87f98f0ea2cc462989505e3f82762a65
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2
Akademický článek
Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0.
Autor: Aymar Rodrigue Fogang Mba, Elisabeth David-Briand, Michèle Viau, Alain Riaublanc, Germain Kansci, Claude Genot
Publikováno v: Future Foods, Vol 4, Iss , Pp 100037- (2021)
Aqueous extracts of Rhynchophorus phoenicis larvae were prepared at pHs 3.0 to 10.0 to screen their macronutrient composition, emulsifying properties and identify the best conditions to extract a functional protein ingredient. The results showed that
Externí odkaz: https://doaj.org/article/d17e49205403465a85c40782658630aa
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3
Milk sphingosomes as lipid carriers for tocopherols in aqueous foods: Thermotropic phase behaviour and morphology
Autor: Christelle Lopez, Elisabeth David-Briand, Cristelle Mériadec, Claudie Bourgaux, Javier Pérez, Franck Artzner
Publikováno v: Food Research International
Food Research International, 2022, 162, pp.112115. ⟨10.1016/j.foodres.2022.112115⟩
International audience; Foods containing polyunsaturated lipids are prone to oxidation. Designing food-grade hydrocolloidal encapsulation systems able to load lipophilic antioxidant molecules, such as tocopherols (vitamin E), is necessary to prevent
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34415e14cdd9e37b2ac5eb4d21151eba
https://pubmed.ncbi.nlm.nih.gov/36461349
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4
Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0
Autor: Michèle Viau, Alain Riaublanc, Germain Kansci, Elisabeth David-Briand, Aymar Rodrigue Fogang, Claude Genot
Publikováno v: Future Foods, Vol 4, Iss, Pp 100037-(2021)
Future Foods
Future Foods, 2021, pp.100037. ⟨10.1016/j.fufo.2021.100037⟩
International audience; Aqueous extracts of Rhynchophorus phoenicis larvae were prepared at pHs 3.0 to 10.0 to screen their macronutrient composition, emulsifying properties and identify the best conditions to extract a functional protein ingredient.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71701bd432276b7b00d0dd643b42d778
http://www.sciencedirect.com/science/article/pii/S2666833521000277
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5
Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals
Autor: Marc Anton, Aurélien Dupont, Elisabeth David-Briand, Cristelle Mériadec, Christelle Lopez, Franck Artzner, Thomas Bizien, Alain Riaublanc
Publikováno v: Food Research International
Food Research International, Elsevier, 2020, 138, Part A, pp.109770. ⟨10.1016/j.foodres.2020.109770⟩
Food Research International, 2020, 138, Part A, pp.109770. ⟨10.1016/j.foodres.2020.109770⟩
International audience; Lutein is a xanthophyll carotenoid provided exclusively by the diet, that has protective functions and beneficial effects on human health. Supplementation in lutein is necessary to reach the recommended daily dietary intake. H
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b313278917333471b58f8f5c533f82c1
https://hal.inrae.fr/hal-02969002
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6
The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles
Autor: Sameh Obeid, Alain Riaublanc, Fanny Guyomarc'H, Elisabeth David-Briand, Christelle Lopez, Frédéric Gaucheron
Publikováno v: Journal of Colloid and Interface Science
Journal of Colloid and Interface Science, Elsevier, 2019, 534, pp.279-290. ⟨10.1016/j.jcis.2018.09.033⟩
The biological membrane surrounding fat globules in milk (milk fat globule membrane; MFGM) is an interface involved in many biological functions and interactions with the surrounding proteins or lipolytic enzymes in the gastro-intestinal tract during
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::861f12c152bde7c6e10ed8fac8c606fc
https://hal.archives-ouvertes.fr/hal-01887283
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7
Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
Autor: Sergio Ramon Vaudagna, Marc Anton, Francisco Speroni, Carlos Alberto Manassero, Elisabeth David-Briand
Publikováno v: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Food and Bioprocess Technology
Food and Bioprocess Technology, Springer, 2018, 11 (6), pp.1125-1138. ⟨10.1007/s11947-018-2084-7⟩
Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse those effects. The aims of this
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29b973f2b5fd1660a5a48298c0aa63e3
http://link.springer.com/10.1007/s11947-018-2084-7
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8
Technological advances in egg product processing with reference to allergenicity
Autor: Valerie Lechevalier, Catherine Guérin-Dubiard, Maryvonne Pasco, Angélique Gillard, Yann Le Gouar, Nuttinee Musikaphun, Gaelle Tanguy-Sai, Olivier Tranquet, Sandra Denery, Valerie Beaumal, Elisabeth David Briand, Fabienne Rancé, Anne Juchet, Martine Drouet, Evelyne Paty, Sandrine Legoué-Morillon, Marc Anton, Didier Dupont, Yoshinori Mine, Chantal Brossard, Francoise Nau
Publikováno v: XVIIth european symposium on the quality of eggs and egg products
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom. 2017
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
HAL
Egg is a widely used ingredient in many food products all around the world. It is indeed a major source of high quality proteins and essential nutrients and provides many desirable functional attributes such as foaming, emulsifying, gelling, colourin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e3bed369f267f6a1a5313af959d44646
https://hal.archives-ouvertes.fr/hal-01595727
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9
Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties
Autor: Marc Anton, Catherine Guérin-Dubiard, Valérie Beaumal, Yann Le Gouar, Didier Dupont, Françoise Nau, Gaëlle Tanguy, Maryvonne Pasco, Angelique Gillard, Valérie Lechevalier, Nuttinee Musikaphun, Elisabeth David Briand
Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩
Pasteurised liquid egg products represent around 70% of total egg products. Pasteurisation, necessary for microbiological safety, is a unit operation undergone by the totality of liquid whole egg commercialized. The present work aims to investigate t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff19587d33c8c9863ecf80e1125cfbb1
https://hal.archives-ouvertes.fr/hal-01454657
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10
Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties
Autor: Marc Anton, Catherine Guérin-Dubiard, Elisabeth David Briand, Françoise Nau, Angelique Gillard, Valérie Beaumal, Yann Le Gouar, Didier Dupont, Nuttinee Musikaphun, Valérie Lechevalier, Maryvonne Pasco
Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2017, 195, pp.40-51. ⟨10.1016/j.jfoodeng.2016.09.022⟩
Egg white is a key ingredient in many food products as it combines high nutritional quality with excellent functional properties. However, it is also one of the leading causes of food allergy in childhood. Dehydrated egg white is a common form of ind
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8c95f2ed8f6797cfb973258916c10a3
https://hal.archives-ouvertes.fr/hal-01454655
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