Zobrazeno 1 - 10
of 23
pro vyhledávání: '"François Morgan"'
Autor:
Stefano Nebbia, Olivia Ménard, Marie-Françoise Cochet, Gwénaële Henry, Nathalie Daniel, Lorraine Moran, Kate Lennon, Grainne Dollard, Cian Moloney, Michelle Collins, François Morgan, Didier Dupont
Publikováno v:
Food Research International. 167:112716
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81200b80edfdd409fa2a8a4e1d8cfe05
https://doi.org/10.1016/j.foodres.2023.112716
https://doi.org/10.1016/j.foodres.2023.112716
Autor:
Philippe A. Guy, Esther Campos-Giménez, Christophe Schmitt, François Morgan, François Fenaille
Publikováno v:
Analytical Biochemistry. 320:144-148
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17b0e3af19f377b3efd7d881e00a9dcc
https://doi.org/10.1016/s0003-2697(03)00357-9
https://doi.org/10.1016/s0003-2697(03)00357-9
Publikováno v:
Rapid Communications in Mass Spectrometry. 17:1483-1492
Glycation of β-lactoglobulin (β-Lg) with either lactose or galactose in a solid-state medium was monitored using gel electrophoresis techniques and liquid chromatography coupled to electrospray ionisation mass spectrometry (LC/ESI-MS). The kinetics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36f0f1427a89fa0f26bbb2b642be1764
https://doi.org/10.1002/rcm.1077
https://doi.org/10.1002/rcm.1077
Autor:
Isabelle Luron, Karima Bouzerzour, Stéphanie Ferret-Bernard, Cindy Le Bourgot, Claire Bourlieu-Lacanal, Olivia Ménard, François Morgan, Isabelle Cuinet, Le Ruyet, P., Cécile Bonhomme, Didier Dupont
Publikováno v:
3. International conference on food digestion
3. International conference on food digestion, Mar 2014, Wageningen, Netherlands
HAL
3. International conference on food digestion, Mar 2014, Wageningen, Netherlands
HAL
Incorporation of milk fat and milk fat globule membrane fragments in infant formulas could be an interesting way to get closer to the composition and structure of human milk and its physiological impacts.Two adapted formulas were processed containing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::71b558935e4b5b17f20c44393fd90a1e
https://hal.archives-ouvertes.fr/hal-01595023
https://hal.archives-ouvertes.fr/hal-01595023
Autor:
Amélie Deglaire, Sophie Chever, Isabelle Le Huërou-Luron, Claire Bourlieu, Olivia Ménard, Pascale Le Ruyet, Cécile Bonhomme, François Morgan, Didier Dupont
Publikováno v:
Cahiers de Nutrition et de Diététique
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2014, 49, pp.67-73. ⟨10.1016/j.cnd.2014.02.003⟩
Cahiers de Nutrition et de Diététique, 2014, 49, pp.67-73. ⟨10.1016/j.cnd.2014.02.003⟩
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2014, 49, pp.67-73. ⟨10.1016/j.cnd.2014.02.003⟩
Cahiers de Nutrition et de Diététique, 2014, 49, pp.67-73. ⟨10.1016/j.cnd.2014.02.003⟩
National audience; Beside differences in composition, infant formula and human milk exhibit structural differences. Native milk fat globule is a 4–5 μm particle composed by a core of triglycerides surrounded by a tri-layer of phospholipids. Fat in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c644178a6b37d92c69f6cb0cc661e19b
https://hal.archives-ouvertes.fr/hal-01209609
https://hal.archives-ouvertes.fr/hal-01209609
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:185-191
Goat milk is characterized by a very low heat stability that could be attributed, in part, to the covalent interaction between whey proteins and casein micelles. However, the formation of such a complex in goat milk has never been evidenced. This stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::300dbec24b53b3b655a6553abf5b5b38
https://doi.org/10.1021/jf010625w
https://doi.org/10.1021/jf010625w
Publikováno v:
Le Lait. 81:743-756
Link between goat milk lipolysis and sensorial quality of lactic goat cheeses made from raw or pasteurised milk. There is an important variability of the lipolysis level in goat milk, due to various physiological and breeding factors. The aim of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18a29a930b06dc681cd1450e63e69ed7
https://doi.org/10.1051/lait:2001161
https://doi.org/10.1051/lait:2001161
Publikováno v:
International Dairy Journal. 11:315-325
The strong and characteristic “goat” flavour is one of the most important quality components of French cheeses made from goat milk. This study was designed in order to evaluate the impact of different ripening strains on this typical flavour. Goa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10e3d1876704aacd711e1fcd09dd0787
https://doi.org/10.1016/s0958-6946(01)00061-9
https://doi.org/10.1016/s0958-6946(01)00061-9
Autor:
François Morgan, Isabelle Masle
Publikováno v:
Le Lait. 81:561-569
Compositional factors involved in the variable acidification capacity of goat milk by lactic starters. This study was designed to define the factors involved in the variable acidification capacity of goat milk by lactic starters. Acidification capaci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::725d109c63b7137b7e52a19cc3536166
https://doi.org/10.1051/lait:2001144
https://doi.org/10.1051/lait:2001144
Publikováno v:
International Journal of Dairy Technology. 54:64-68
Goat milk is characterized by a very low heat stability, which could be related to compositional factors. In this paper, the role of the heat-induced interaction between whey proteins and casein micelles is considered. The effect of the casein micell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::682a9132eeb5571641c87b1fe5d04589
https://doi.org/10.1046/j.1471-0307.2001.00002.x
https://doi.org/10.1046/j.1471-0307.2001.00002.x