Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Françoise Berthier"'
Publikováno v:
Global Cheesemaking Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b94f4fc99d6f7e16c60946ae5e7ebac0
http://hdl.handle.net/20.500.11769/331817
http://hdl.handle.net/20.500.11769/331817
Autor:
Katja, Hartmann, Licitra, Giuseppe, Elisabeth, Eugster‐meier, Marie‐therese, Fröhlich‐wyder, Ernst, Jakob, Daniel, Wechsler, Maubois, Jean L., Karatzas, Kimon‐Andreas G., Thomas, Bintsis, Efstathios, Alichanidis, Maria, Belén, López, Morales, Françoise, Berthier, İrem, Uzunsoy, Barbaros, Özer, Ylva, Ardö
Publikováno v:
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS, John Wiley and Sons, Ltd, pp.43, 2018, 978-1-119-04616-5 978-1-119-04615-8
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS, John Wiley and Sons, Ltd, pp.43, 2018, 978-1-119-04616-5 978-1-119-04615-8
This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d7a656849433190e35e2ed11e1baa10
https://hal.inrae.fr/hal-02790308
https://hal.inrae.fr/hal-02790308
Publikováno v:
Global Cheesemaking Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9f1ce7bfc0452d81480325e81de600f
https://doi.org/10.1002/9781119046165.ch11
https://doi.org/10.1002/9781119046165.ch11
Autor:
Ernst Jakob, Ylva Ardö, Daniel Wechsler, Françoise Berthier, Katja Hartmann, Marie-Therese Fröhlich-Wyder, Elisabeth Eugster-Meier
Publikováno v:
Global Cheesemaking Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac3cca3b4bff0891db42ae4899d18ad9
https://doi.org/10.1002/9781119046165.ch10
https://doi.org/10.1002/9781119046165.ch10
Autor:
Elisabeth, Eugster‐meier, Marie‐therese, Fröhlich‐wyder, Ernst, Jakob, Daniel, Wechsler, Maria, Belén, López, Morales, Licitra, Giuseppe, Françoise, Berthier, Papademas, Photis, Ylva, Ardö, Tavares, Tânia G., Xavier Malcata, F., Zorica, Radulovic, Jelena, Miocinovic.
Publikováno v:
Global Cheesemaking Technology
Global Cheesemaking Technology: Cheese Quality and Characteristics
Global Cheesemaking Technology: Cheese Quality and Characteristics
This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::775becb01b3e4e1619d3f2f58c72f1e2
https://doi.org/10.1002/9781119046165.ch3
https://doi.org/10.1002/9781119046165.ch3
Autor:
Adrien Mallet, Françoise Berthier, Nathalie Desmasures, Marie-Christine Montel, Dominique A. Vuitton, Céline Delbès-Paus, Solange Buchin
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2014, 177, pp.136-154. ⟨10.1016/j.ijfoodmicro.2014.02.019⟩
International Journal of Food Microbiology, Elsevier, 2014, 177, pp.136-154. ⟨10.1016/j.ijfoodmicro.2014.02.019⟩
International audience; The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out objectively, whence the recurrent confused debate over their pros and cons. This review starts by emphasizing the particularities of th
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2017, 65, pp.149-159. ⟨10.1016/j.fm.2017.01.024⟩
Food Microbiology, Elsevier, 2017, 65, pp.149-159. ⟨10.1016/j.fm.2017.01.024⟩
The respective inputs of plate counting and qPCR for the quantification of starters in cheese were evaluated using hard-cooked cheeses made with various starter combinations. Five starter strains were quantified at their different growth phases, from
Autor:
Susana Garcia, Francisco José Pérez Elortondo, Ines Arana, Françoise Berthier, Fabienne Feutry, Paloma Torre
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2016, 56, pp.52-68. ⟨10.1016/j.fm.2015.12.004⟩
Food Microbiology, Elsevier, 2016, 56, pp.52-68. ⟨10.1016/j.fm.2015.12.004⟩
International audience; Most raw milk Ossau-Iraty cheeses are currently manufactured on-farm using the same commercial streptococcal-lactococcal starter (S1). One way to enhance the microbial diversity that gives raw milk its advantages for cheese-ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d16897f2d8ef9f526ff691921f1d4c5e
https://hal.inrae.fr/hal-02633638
https://hal.inrae.fr/hal-02633638
Publikováno v:
Dairy Science and Technology 3 (92), 249-264. (2012)
Raib (Rayeb) is a spontaneously fermented milk primarily acidified and flavored by strains of lactococci and leuconostocs. Raib and its by-products are traditionally consumed in many Mediterranean and sub-Saharan countries. Dedicated ready-to-use sta
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2008, 126 (3), pp.267-270. ⟨10.1016/j.ijfoodmicro.2007.08.026⟩
International Journal of Food Microbiology, Elsevier, 2008, 126 (3), pp.267-270. ⟨10.1016/j.ijfoodmicro.2007.08.026⟩
Safety assessment requires uniform and reproducible nomenclature schemes for all the micro-organisms deliberately added in fermented food products. The QPS approach described by EFSA is based on the identity of an isolate at the highest taxonomic uni