Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Franck Saulnier"'
Publikováno v:
Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2018, 48, pp.172-178. ⟨10.1016/j.ifset.2018.06.006⟩
Innovative Food Science and Emerging Technologies, Elsevier, 2018, 48, pp.172-178. ⟨10.1016/j.ifset.2018.06.006⟩
Valorization of avian by-products such as turkey (Meleagris gallopavo) proventriculus in the preparation of milk clotting enzymes constitutes an alternative to commercial rennet. The clotting enzyme of Meleagris gallopavo has been prepared by ammoniu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e1703548bb2ecfa20c64e2309fbf5f9
https://hal.inrae.fr/hal-02621757
https://hal.inrae.fr/hal-02621757
Autor:
Jean-Michel Girardet, Abderrahmane Mati, Saliha Si Ahmed Zennia, Joëlle Vinh, Giovanni Chiappetta, Yann Verdier, Guillermo Mulliert, Laurent Miclo, Franck Saulnier
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2015, 187, pp.305-313. ⟨10.1016/j.foodchem.2015.04.036⟩
Food Chemistry, Elsevier, 2015, 187, pp.305-313. ⟨10.1016/j.foodchem.2015.04.036⟩
International audience; Nonenzymatic deamidation of asparaginyl residues can occur spontaneously under physiological conditions principally when a glycyl residue is at the carboxyl side of Asn and leads to formation of aspartyl and isoaspartyl residu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0b534d810bc687a4e4307a48af6215c
https://hal.univ-lorraine.fr/hal-01522025
https://hal.univ-lorraine.fr/hal-01522025
Publikováno v:
Biochemistry and Cell Biology. 78:19-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b72f940d3f8dd8058cee728c9dfb0d3
https://doi.org/10.1139/bcb-78-1-19
https://doi.org/10.1139/bcb-78-1-19
Publikováno v:
Le Lait. 78:391-400
Membrane convective liquid chromatography is a technique based on porous cellulose membranes designed for the separation of biomolecules in few minutes at high flow-rates and low back- pressures. Bovine whey proteins are separated in less than JOmin,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::351f4864ac910c12a7a6cea3c5cb6e30
https://doi.org/10.1051/lait:1998438
https://doi.org/10.1051/lait:1998438
Publikováno v:
Le Lait. 76:423-432
Compte tenu de leur importante mineralisation, les lactoserums acides industriels sont plus difficilement valorisables que les lactoserums doux. Aussi, avant de choisir un traitement de valorisation, il est essentiel de connaitre rapidement leurs com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90c5c00692d36da89ae41dfd4b11148e
https://doi.org/10.1051/lait:1996532
https://doi.org/10.1051/lait:1996532
Autor:
Annie Dary, Laurent Miclo, Franck Saulnier, Clarisse Perrin, Emeline Roux, Wessam Galia, Alain Driou, Oun Ki Chang, Gérard Humbert
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2012, 23 (2), pp.91-98. ⟨10.1016/j.idairyj.2011.10.014⟩
International Dairy Journal, Elsevier, 2012, 23 (2), pp.91-98. ⟨10.1016/j.idairyj.2011.10.014⟩
International audience; PrtS is the sole cell envelope protease ((CEP) characterized in Streptococcus thermophilus. It is believed that it is anchored to the cell wall by sortase A ((SrtA) through the LPXTG motif present at its C-terminus. Two solubl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc49227bd116e403674e9a8c8145b505
https://hal.inrae.fr/hal-02644429
https://hal.inrae.fr/hal-02644429
Autor:
Franck Saulnier, Geneviève Spik, Guy Linden, Jean-Michel Girardet, Bernadette Coddeville, Alain Driou
Publikováno v:
Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 1994, 77, pp.1205-1215
Journal of Dairy Science, American Dairy Science Association, 1994, 77, pp.1205-1215
Component 3 corresponds to the hydrophobic fraction of bovine milk proteose-peptone and is composed of three principal glycoproteins with molecular masses of 11, 19, and 29 kDa. To understand better its interesting emulsifying properties and its capa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2096ba42424c0a1048a7683eb205fc64
https://doi.org/10.3168/jds.s0022-0302(94)77059-4
https://doi.org/10.3168/jds.s0022-0302(94)77059-4
Publikováno v:
Biochemistry and cell biology = Biochimie et biologie cellulaire. 78(1)
The camel (camelus dromedarius) milk proteose peptone 3 (PP3) was purified successively by size exclusion fast protein liquid chromatography and reversed phase high performance liquid chromatography and then characterized by amino acid residue compos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7b48f4c76518818d526f135147305a7
https://pubmed.ncbi.nlm.nih.gov/10735560
https://pubmed.ncbi.nlm.nih.gov/10735560
Publikováno v:
Lait
Lait, Elsevier, 1995, 75, pp.93-100
Lait, Elsevier, 1995, 75, pp.93-100
Les teneurs en calcium, citrate et phosphate des lactoserums doux et acides preconcentres a 30% d'extrait sec, presentent de fortes variations. Le precipite obtenu lors de l'etape de preconcentration est constitue essentiellement de phosphate de calc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8ec61ccaa29f695a6c9010bcde9c86f
https://hal.inrae.fr/hal-02705720
https://hal.inrae.fr/hal-02705720
Publikováno v:
Journal of chromatography. 640(1-2)
Many inorganic species, such as calcium, phosphate and magnesium, are in equilibrium between the liquid and colloidal phases of milk and hence are of importance with respect to the coagulation properties of milk. Capillary ion electrophoresis makes p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d284efbc8cbe166c805d89f40e9bf21f
https://pubmed.ncbi.nlm.nih.gov/8345028
https://pubmed.ncbi.nlm.nih.gov/8345028