Zobrazeno 1 - 10 of 34 pro vyhledávání: '"Francoise Nau"'
1
Elektronická kniha
Les oeufs : 60 clés pour comprendre
Autor: Florence Baron, Catherine Guérin-Dubiard, Françoise Nau
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
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4
Elektronická kniha
Handbook of Egg Science and Technology
Autor: Yoshinori Mine, Vincent Guyonnet, Hajime Hatta, Françoise Nau, Ning Qiu
Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g.,
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6
Improving Emulsifying Properties of Egg White Protein by Partial Hydrolysis Combined with Heat Treatment
Autor: sup>Hajime Hatta, sup>Yu Wang, sup>Yasumi Horimoto, sup>Francoise Nau
Publikováno v: Advance Journal of Food Science and Technology
Advance Journal of Food Science and Technology, 2018, 14 (2), pp.50-55. ⟨10.19026/ajfst.14.5831⟩
Advance Journal of Food Science and Technology 2 (14), 50-55. (2018)
The present study investigated proteolysis combined with heat treatment to make hen Egg White (EW) an efficient emulsifier. EW was hydrolyzed by protease (Thermoase®) at various Enzyme Concentrations (EC) (w/w, 0.1%, 0.2%, 0.4%, 0.8%), followed by h
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29d329c2b153c9d8a386f790d83ed85a
https://hal.archives-ouvertes.fr/hal-01797878/document
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7
Technological advances in egg product processing with reference to allergenicity
Autor: Valerie Lechevalier, Catherine Guérin-Dubiard, Maryvonne Pasco, Angélique Gillard, Yann Le Gouar, Nuttinee Musikaphun, Gaelle Tanguy-Sai, Olivier Tranquet, Sandra Denery, Valerie Beaumal, Elisabeth David Briand, Fabienne Rancé, Anne Juchet, Martine Drouet, Evelyne Paty, Sandrine Legoué-Morillon, Marc Anton, Didier Dupont, Yoshinori Mine, Chantal Brossard, Francoise Nau
Publikováno v: XVIIth european symposium on the quality of eggs and egg products
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom. 2017
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
HAL
Egg is a widely used ingredient in many food products all around the world. It is indeed a major source of high quality proteins and essential nutrients and provides many desirable functional attributes such as foaming, emulsifying, gelling, colourin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e3bed369f267f6a1a5313af959d44646
https://hal.archives-ouvertes.fr/hal-01595727
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8
Bacterial membrane perturbation by native versus dry-heated lysozyme
Autor: Melanie Derde, Valerie Lechevalier, Catherine Guérin-Dubiard, Sophie Jan, Florence Baron, Michel Gauthier, Véronique Vié, Francoise Nau
Publikováno v: Biomicroworld
Biomicroworld, Oct 2013, Madrid, Spain. 2013
BioMicroWold 2013
BioMicroWold 2013, Oct 2013, madrid, Spain
HAL
Biomicroworld, Oct 2013, Madrid, Spain., 2013
Antimicrobial drug resistance causes public health problems worldwide. Scientific research for the discovery ofnovel antimicrobial molecules is thus highly stimulated [1]. Particular attention is given to antimicrobialmolecules that limit drug resist
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a5ac624f4e86c8360bf3e18b5d6962fc
https://hal.archives-ouvertes.fr/hal-01209489
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9
Les émulsions et les mousses à base d'oeufs
Autor: Marc Anton, Valerie Lechevalier, Francoise Nau
Publikováno v: Emulsions laitières et Foisonnement
Emulsions laitières et Foisonnement, Lavoisier, 482 p., 2013, 978-2-7462-3203-7
HAL
absent
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::139855ba738de46dd4f12221d706f918
https://hal.archives-ouvertes.fr/hal-01209478
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10
How the physicochemical and structural properties of globular proteins affect their behavior at the air-solution interface and their foaming properties
Autor: Pezennec, S., Cécile Le Floch-Fouéré, Desfougères, Y., Valerie Lechevalier, Thomas Croguennec, Renault, A., Francoise Nau, Pezolet, M., Desbat, B., Sylvie Beaufils
Publikováno v: Third international conference on biofoams
Third international conference on biofoams, Sep 2011, Capri, Italy. 2011
Third international conference on biofoams, Sep 2011, Capri (IT), France. non paginé
Third international conference on biofoams, Sep 2011, Capri, Italy., 2011, Third international conference on biofoams
Third international conference on biofoams, Sep 2011, Capri, Italy. 2011, Third international conference on biofoams
HAL
We have been studying the behavior of several globular food proteins at the air-solution interface and their capacity to stabilize aqueous foams. Our aim is to understand the relation of foaming ability to the properties of the adsorbed protein layer
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ca8f4a13cd18958d3735ccc844617450
https://hal.archives-ouvertes.fr/hal-01454294
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