Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Elise Vanbergue"'
Autor:
M. Dutreuil, Catherine Hurtaud, Marion Boutinaud, L. Herve, Jocelyne Guinard-Flament, Elise Vanbergue
Publikováno v:
JDS Communications
JDS Communications, American Dairy Science Association, 2020, 1 (2), pp.50-54. ⟨10.3168/jdsc.2020-18473⟩
JDS Communications, American Dairy Science Association, 2020, 1 (2), pp.50-54. ⟨10.3168/jdsc.2020-18473⟩
International audience; The objective of this study was to measure milk composition (fat, protein, and calcium contents; fatty acid profile), milk fat globule size, and free fatty acid content throughout milking. Composition was measured from milk sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab39130e63e8f5638c35d73d6389c711
https://doi.org/10.3168/jdsc.2020-18473
https://doi.org/10.3168/jdsc.2020-18473
Publikováno v:
INRAE Productions Animales
INRAE Productions Animales, INRAE, 2020, 33 (1), pp.41-52. ⟨10.20870/productions-animales.2020.33.1.3178⟩
INRA Productions Animales
INRA Productions Animales, Paris: INRA, 2020, sous presse (sous presse), sous presse
INRAE Productions Animales, INRAE, 2020, 33 (1), pp.41-52. ⟨10.20870/productions-animales.2020.33.1.3178⟩
INRA Productions Animales
INRA Productions Animales, Paris: INRA, 2020, sous presse (sous presse), sous presse
International audience; Lipolysis is an enzymatic reaction, which leads to off-flavor in milk and impairs technological properties of milk. In some regions of France, lipolysis is one of the milk payment criteria. Cow susceptibility to lipolysis affe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4b14fa5421adc8b5afd16026945e6bd
https://hal.archives-ouvertes.fr/hal-02504603/document
https://hal.archives-ouvertes.fr/hal-02504603/document
Autor:
Catherine Hurtaud, Elise Vanbergue, Guy Miranda, Patrice Martin, Jean-Louis Peyraud, Anne Ferlay
Publikováno v:
Livestock Science
Livestock Science, Elsevier, 2018, 217, pp.116-126. ⟨10.1016/j.livsci.2018.09.019⟩
Livestock Science, Elsevier, 2018, 217, pp.116-126. ⟨10.1016/j.livsci.2018.09.019⟩
International audience; Spontaneous lipolysis (SL) impairs the technological and sensory properties of milk and dairy products. Husbandry factors, and especially nutritional factors, are known to modulate SL levels, but the biochemical mechanisms inv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c88fd2d551856cab3618706b42bca313
https://doi.org/10.1016/j.livsci.2018.09.019
https://doi.org/10.1016/j.livsci.2018.09.019
Autor:
Jocelyne Guinard-Flament, Elise Vanbergue, Jean-Louis Peyraud, Catherine Hurtaud, Yves Gallard, C. Charton, S. Barbey, Rachel Lefebvre
Publikováno v:
Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2016, 99 (7), pp.5739-5749. ⟨10.3168/jds.2015-10731⟩
Journal of Dairy Science, American Dairy Science Association, 2016, 99 (7), pp.5739-5749. ⟨10.3168/jds.2015-10731⟩
International audience; Milk spontaneous lipolysis (SL) of milk triglycerides is induced by the lipoprotein lipase, a milk native enzyme, and leads to an accumulation of partial glycerides and free fatty acids that are responsible for the deteriorati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::182a687529f315fda6b6c7572fbeaa5d
https://doi.org/10.3168/jds.2015-10731
https://doi.org/10.3168/jds.2015-10731
Autor:
Jean-Louis Peyraud, Catherine Hurtaud, Elise Vanbergue, Gabriel Duboz, Eric Beuvier, Solange Buchin
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2018, 82, pp.35-44. ⟨10.1016/j.idairyj.2018.03.002⟩
International Dairy Journal, Elsevier, 2018, 82, pp.35-44. ⟨10.1016/j.idairyj.2018.03.002⟩
International audience; The effects on milk, butter and hard cooked cheese of new n-3 fatty acid (FA) sources in cows' corn silage-based diets – microalgae DHA Gold® (ALG), sieved extruded linseed (SEL) and their combination (SEL/ALG) – were ass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dcd1cae9f5e626cb1ea9b2c9443ab60
https://hal.inrae.fr/hal-02626479
https://hal.inrae.fr/hal-02626479
Autor:
Elise Vanbergue, Jean-Louis Peyraud, Catherine Hurtaud, Ségolène Colette, Luc Delaby, Yves Gallard
Publikováno v:
Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2017, 100 (6), pp.4623-4636. ⟨10.3168/jds.2016-12094⟩
Journal of Dairy Science, American Dairy Science Association, 2017, 100 (6), pp.4623-4636. ⟨10.3168/jds.2016-12094⟩
Spontaneous lipolysis (SL) is an enzymatic reaction which leads to a release of free fatty acids that can modify technological and sensory properties of milk and milk products. However, few studies have been done to assess the effect of feeding syste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa597bb228315e358d3af5b48c71ce4d
https://hal.archives-ouvertes.fr/hal-01605058
https://hal.archives-ouvertes.fr/hal-01605058
Publikováno v:
23èmes Rencontres Recherches Ruminants. 2016; 23. Rencontres autour des Recherches sur les Ruminants, Paris, FRA, 2016-12-07-2016-12-08, 349
23. Rencontres autour des Recherches sur les Ruminants
23. Rencontres autour des Recherches sur les Ruminants, Dec 2016, Paris, France
HAL
23. Rencontres autour des Recherches sur les Ruminants
23. Rencontres autour des Recherches sur les Ruminants, Dec 2016, Paris, France
HAL
Enquêtes sur les pratiques d’élevage en relation avec la lipolyse du lait de vache. 23. Rencontres autour des Recherches sur les Ruminants
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::16e80abd9d51baf356c1f31bb9dc9471
http://prodinra.inra.fr/record/483054
http://prodinra.inra.fr/record/483054
Publikováno v:
Journal of Animal Science. 95:171-171
Diet, in term of quantity and quality, is one of the main factors that affect milk yield and composition in dairy cows. The mammary epithelial cell (MEC) exfoliation process, together with the cell proliferation/apoptosis balance, participates in reg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60b42a143989aba3b7f98a15214722e8
https://doi.org/10.2527/asasann.2017.348
https://doi.org/10.2527/asasann.2017.348
Publikováno v:
INRAE Productions Animales, Vol 33, Iss 1 (2020)
La lipolyse est une réaction enzymatique qui influence négativement les qualités organoleptiques et technologiques du lait. Dans certaines régions de France, la lipolyse est un critère de paiement du lait. La susceptibilité des vaches à la lip
Externí odkaz:
https://doaj.org/article/47bb0485a72e40cb991bc1b2cabf65e0
Autor:
Francis Barillet, Philippe Hassoun, Charlotte Allain, Eliel González-García, Jean-Pierre Guitard, Paul Autran, Marie-Rose Aurel, Ophelie Duvallon, David Portes, Elise Vanbergue, Frederic Dessauge, Pierre-Guy Marnet
Publikováno v:
HAL
Book of Abstracts of the 64th Annual Meeting of the European Federation of Animal Science. 1ère Ed. (19), 2013; 64. Annual Meeting of the European Association for Animal Production (EAAP), Nantes, FRA, 2013-08-26-2013-08-30, 258-258
Annual Meeting of the European Association for Animal Production
64. Annual Meeting of the European Association for Animal Production (EAAP)
64. Annual Meeting of the European Association for Animal Production (EAAP), Aug 2013, Nantes, France. 665 p
Book of Abstracts of the 64th Annual Meeting of the European Federation of Animal Science. 1ère Ed. (19), 2013; 64. Annual Meeting of the European Association for Animal Production (EAAP), Nantes, FRA, 2013-08-26-2013-08-30, 258-258
Annual Meeting of the European Association for Animal Production
64. Annual Meeting of the European Association for Animal Production (EAAP)
64. Annual Meeting of the European Association for Animal Production (EAAP), Aug 2013, Nantes, France. 665 p
National audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6fba2c06d6efeee06c6b1ab8363641b7
https://hal.inrae.fr/hal-02748886
https://hal.inrae.fr/hal-02748886