Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Gwenaëlle Jard"'
Autor:
Marie-Hélène Robin, Juliette Peres, Yuna Chiffoleau, Anaïs Echchatbi, Lucille Gey, Grégori Akermann, Kristel Moinet, Gwenaëlle Jard, Myriam Kessari, Dominique Desclaux, Johanne Rod, Marie-Françoise Samson
Publikováno v:
Innovations. :41-63
Le verrouillage technologique des filieres bles a suscite, dans la periode recente, l’emergence d’alternatives qui prennent aujourd’hui une nouvelle dimension au regard des preoccupations des consommateurs vis-a-vis du gluten. Base sur une rech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f423c07b53911cc398f78121f4d30ed0
https://doi.org/10.3917/inno.pr2.0095
https://doi.org/10.3917/inno.pr2.0095
Autor:
Reine Abi Khalil, Sophie Yvon, Christel Couderc, Loubnah Belahcen, Gwenaelle Jard, Delphine Sicard, Frédéric Bigey, Rabih El Rammouz, Pierre Abi Nakhoul, Hélène Eutamène, Hélène Tormo, Marie-José Ayoub
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 2, Pp 868-883 (2023)
ABSTRACT: Labneh Ambaris is a traditional Lebanese dairy product typically made using goat milk in special earthenware jars. Its production is characterized by the regular additions of milk and coarse salt, all while draining the whey throughout a pr
Externí odkaz:
https://doaj.org/article/39100bd5eba34d1f848edf31bd22e5b9
Autor:
Reine Abi Khalil, Christel Couderc, Sophie Yvon, Delphine Sicard, Frédéric Bigey, Gwenaelle Jard, Rabih El Rammouz, Pierre Abi Nakhoul, Hélène Eutamène, Marie-José Ayoub, Hélène Tormo
Publikováno v:
Foods, Vol 12, Iss 16, p 3131 (2023)
The responses of various microbial populations to modifications in the physicochemical properties of a food matrix, as well as interactions between these populations already present, are the main factors that shape microbial dynamics in that matrix.
Externí odkaz:
https://doaj.org/article/9395dcf2d9294c4880de3a91a7d725f0
Autor:
Reine Abi Khalil, Christel Couderc, Sophie Yvon, Gwenaelle Jard, Delphine Sicard, Frédéric Bigey, Rabih El Rammouz, Pierre Abi Nakhoul, Hélène Eutamène, Hélène Tormo, Marie-José Ayoub
Publikováno v:
Foods, Vol 11, Iss 23, p 3874 (2022)
Labneh Ambaris is a traditional Lebanese dairy product traditionally made using raw goat’s milk in earthenware jars, but recently the use of artisanally pasteurized milk was introduced for safety reasons. In this study, 12 samples of labneh Ambaris
Externí odkaz:
https://doaj.org/article/601aa7557e7e4d76a3529e195ca8ca42
Autor:
Loubnah Belahcen, Denis Cassan, Elodie Canaguier, Marie-Hélène Robin, Yuna Chiffoleau, Marie-Françoise Samson, Gwénaëlle Jard
Publikováno v:
Foods, Vol 11, Iss 20, p 3208 (2022)
Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variabili
Externí odkaz:
https://doaj.org/article/7c8a08e5dbd84ac0bbd5c366be790073