Zobrazeno 1 - 10
of 111
pro vyhledávání: '"Françoise Nau"'
Autor:
Florence Baron, Marie-Françoise Cochet, Mariah Alabdeh, Catherine Guérin-Dubiard, Michel Gautier, Françoise Nau, Simon C. Andrews, Sylvie Bonnassie, Sophie Jan
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Salmonella enterica serovar Enteritidis is noted for its ability to survive the harsh antibacterial activity of egg white which is presumed to explain its occurrence as the major food-borne pathogen associated with the consumption of eggs and egg pro
Externí odkaz:
https://doaj.org/article/40bb1ecfc60c4d918ba6068266948577
Autor:
Louis Alex Julien, Clémence Fau, Florence Baron, Sylvie Bonnassie, Catherine Guérin-Dubiard, Françoise Nau, Michel Gautier, Kimon Andreas Karatzas, Sophie Jan, Simon Colin Andrews
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Salmonella Enteritidis is the most prevalent food-borne pathogen associated with egg-related outbreaks in the European Union. During egg colonization, S. Enteritidis must resist the powerful anti-bacterial activities of egg white (EW) and overcome ov
Externí odkaz:
https://doaj.org/article/bdca100954be45faaf341a705f3767f1
Autor:
Julie Legros, Sophie Jan, Sylvie Bonnassie, Michel Gautier, Thomas Croguennec, Stéphane Pezennec, Marie-Françoise Cochet, Françoise Nau, Simon C. Andrews, Florence Baron
Publikováno v:
Foods, Vol 10, Iss 4, p 823 (2021)
Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which reside in the egg white. However, despite improved control of egg
Externí odkaz:
https://doaj.org/article/843b3321a62b405da0ee42eaca5c1c23
Autor:
Carlos Pineda-Vadillo, Françoise Nau, Catherine Guérin-Dubiard, Claire Bourlieu, Francesco Capozzi, Alessandra Bordoni, Didier Dupont
Publikováno v:
Foods, Vol 10, Iss 1, p 6 (2020)
The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having
Externí odkaz:
https://doaj.org/article/c0ea56a7e17049c0a94084a9489a6a9d
Autor:
Linda Le Roux, Olivia Ménard, Raphaël Chacon, Didier Dupont, Romain Jeantet, Amélie Deglaire, Françoise Nau
Publikováno v:
Foods, Vol 9, Iss 3, p 362 (2020)
Infant formulas (IFs) are used as substitutes for human milk and are mostly based on cow milk proteins. For sustainability reasons, animal protein alternatives in food are increasingly being considered, as plant proteins offer interesting nutritional
Externí odkaz:
https://doaj.org/article/509ba7fd940e42a4973c304f4a84a7d5
Autor:
Florence Baron, Sylvie Bonnassie, Mariah Alabdeh, Marie-Françoise Cochet, Françoise Nau, Catherine Guérin-Dubiard, Michel Gautier, Simon C. Andrews, Sophie Jan
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Chicken egg white protects the embryo from bacterial invaders by presenting an assortment of antagonistic activities that combine together to both kill and inhibit growth. The key features of the egg white anti-bacterial system are iron restriction,
Externí odkaz:
https://doaj.org/article/89385ae5a4fc4b5dbab20d91e73d4582
Publikováno v:
PLoS ONE, Vol 9, Iss 4, p e95274 (2014)
The final boundary between digested food and the cells that take up nutrients in the small intestine is a protective layer of mucus. In this work, the microstructural organization and permeability of the intestinal mucus have been determined under co
Externí odkaz:
https://doaj.org/article/bcbf168c7e1747ac937bc2b5021c2cdb
Perfil protéico em ovos embrionados e liofilizados de galinha com diferentes dias de desenvolvimento
Autor:
Célia Maria Teixeira de Campos, Antônio José Simões Hamad, Edna Regina Amante, Jean-Louis Thapon, Françoise Nau, Catherine Guerin-Dubiard
Publikováno v:
Brazilian Journal of Veterinary Research and Animal Science, Vol 40, Iss supl. (2003)
Este artigo mostra o perfil protéico em ovos de galinha embrionados e liofilizados com diferentes períodos de desenvolvimento (0, 3, 5, 7, 9, 11 dias). O perfil protéico foi determinado por CLAE-fase reversa, eletroforese SDS-PAGE e eletroforese d
Externí odkaz:
https://doaj.org/article/55d6c46a209f479dbb55d82e8e23fde5
Sous son apparence familière, l'œuf est une source inépuisable d'étonnements, de controverses, mais surtout de bienfaits, dont ce livre fait le tour en 60 questions.Un œuf, c'est un peu mystérieux. C'est quoi un œuf? Qu'y a-t-il dans un œuf d
Autor:
Didier Dupont, Françoise Nau
Publikováno v:
Cahiers de Nutrition et de Diététique. 57:182-193