Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Gabriel E. Remondetto"'
Publikováno v:
Journal of Functional Foods, Vol 26, Iss , Pp 451-459 (2016)
Probiotics and green tea extracts (GTE) have numerous potential health benefits. GTE had also positive effects on the survival of some probiotic bacteria in food products or during exposure to gastrointestinal conditions. In this study, Lactobacillus
Externí odkaz:
https://doaj.org/article/2ac1074baa924dd1954d69ef6c752bbe
Publikováno v:
Journal of Food Science. 80:E326-E333
Whey proteins are now far more than a by-product of cheese processing. In the last 2 decades, food manufacturers have developed them as ingredients, with the dairy industry remaining as a major user. For many applications, whey proteins are modified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::557295d332e149cfa5cdff6cd53aca37
https://doi.org/10.1111/1750-3841.12747
https://doi.org/10.1111/1750-3841.12747
Publikováno v:
Journal of agricultural and food chemistry. 65(10)
The protective effect of whey proteins on phages of lactic acid bacteria during heat treatment limits the recycling of whey proteins into cheese. To investigate this protective effect, we used lactoferrin (LF) as a whey protein model as a result of i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a54504abb5e6515c665588fed2524d3
https://pubmed.ncbi.nlm.nih.gov/28241118
https://pubmed.ncbi.nlm.nih.gov/28241118
Autor:
Laurent Bazinet, Claude P. Champagne, Hélène Gaudreau, Gabriel E. Remondetto, Muriel Subirade
Publikováno v:
Food Research International. 53:751-757
Oxygen plays a major role in the loss of viability of oxygen-sensitive bacteria. Antioxidant compounds, such as catechins, could be used to limit negative effects of oxygen exposure on bacteria during their growth and storage in food products. The ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::627e70a4c9cc7d800218ff8f392b48ab
https://doi.org/10.1016/j.foodres.2012.10.014
https://doi.org/10.1016/j.foodres.2012.10.014
Autor:
Claude P. Champagne, Gabriel E. Remondetto, Muriel Subirade, Hélène Gaudreau, Ahmed Gomaa, Pedro A. Alvarez
Publikováno v:
Food Research International
Food Research International, 2016, 81, pp.141-148. ⟨10.1016/j.foodres.2015.12.031⟩
Food Research International, Elsevier, 2016, 81, pp.141-148. ⟨10.1016/j.foodres.2015.12.031⟩
Food Research International, 2016, 81, pp.141-148. ⟨10.1016/j.foodres.2015.12.031⟩
Food Research International, Elsevier, 2016, 81, pp.141-148. ⟨10.1016/j.foodres.2015.12.031⟩
International audience; Exposure to oxygen can cause a decrease in growth rates or a complete inhibition of growth of oxygen-sensitive probiotic bacteria. A recent study in our laboratory demonstrated that the growth of an oxygen-sensitive strain, La
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98a1e7b894e6c4d72ea3c1abb16ab398
https://hal-pasteur.archives-ouvertes.fr/pasteur-01420706
https://hal-pasteur.archives-ouvertes.fr/pasteur-01420706
Publikováno v:
Dairy Science & Technology. 91:629-644
Epigallocatechin-3-gallate (EGCG), an antioxidant present in green tea, could play an important role in the prevention of cancer. However, its bioavailability is low due to its instability in gastrointestinal environment. β-Lactoglobulin (β-Lg), th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79487ed90f37bb6a6e825e49ddb80d87
https://doi.org/10.1007/s13594-011-0036-3
https://doi.org/10.1007/s13594-011-0036-3
Publikováno v:
Food Hydrocolloids. 24:518-524
The swelling of soy protein filamentous hydrogels and tablets thereof and the release of riboflavin from these drug delivery devices were investigated under simulated gastrointestinal conditions in the presence or absence of digestive proteases. Micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d015489baa058be169757ddd369560b7
https://doi.org/10.1016/j.foodhyd.2009.11.016
https://doi.org/10.1016/j.foodhyd.2009.11.016
Publikováno v:
International Dairy Journal. 20:176-181
Cold-set oil-loaded protein gels based on an emulsifying step followed by Ca 2+ -induced gelation of pre-denatured β-lactoglobulin (β-LG) have been recently developed. In vitro release and stability of a fat-soluble compound (α-tocopherol) therein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::047c8cd4f266356c96e64f29ef9f055b
https://doi.org/10.1016/j.idairyj.2009.09.008
https://doi.org/10.1016/j.idairyj.2009.09.008
Publikováno v:
Food Hydrocolloids. 24:81-87
Rheological measurements were used to determine the power law relationship between gel elastic modulus and protein concentration (solid volume fraction) for soy protein hydrogels. The slope calculated from the log–log plot was used to determine gel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::660421bb4126105f75c8b86ba2757ce3
https://doi.org/10.1016/j.foodhyd.2009.08.009
https://doi.org/10.1016/j.foodhyd.2009.08.009
Publikováno v:
Food Hydrocolloids. 23:1647-1653
The release of riboflavin from soy protein hydrogels of filamentous or particulate microstructure was investigated under gastric and intestinal conditions in the presence or absence of digestive proteases. Microscopic examination showed riboflavin ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0858b16e3366ea42f18acca8cf81cbf4
https://doi.org/10.1016/j.foodhyd.2008.12.006
https://doi.org/10.1016/j.foodhyd.2008.12.006