Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Helene Tormo"'
Volatile organic compounds of camel milk and shubat across Kazakhstan's regions, seasons, and breeds
Autor:
Zauresh Bilal, Askar Kondybayev, Aikerim Ospanova, Helene Tormo, Shynar Akhmetsadykova, Farida Amutova, Bernard Faye, Gaukhar Konuspayeva
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35365- (2024)
Despite extensive research in recent years on camel milk composition and health benefits, limited scientific data exists on the volatile organic compound profiles of camel milk and its fermented product, shubat. This study analyzed volatile organic c
Externí odkaz:
https://doaj.org/article/b445f1aaa865489396510bec1c3fbeb3
Autor:
Zauresh Bilal, Shynar Akhmetsadykova, Almagul Baubekova, Helene Tormo, Bernard Faye, Gaukhar Konuspayeva
Publikováno v:
Foods, Vol 13, Iss 13, p 1985 (2024)
Fermented camel milk, named shubat in Central Asia, is historically and culturally important because it is mainly consumed by Kazakh people who live not only in Kazakhstan but also in close neighboring countries. However, despite its cultural and die
Externí odkaz:
https://doaj.org/article/60d17619c0da40c781234e2e40774795
Autor:
Cecile Levasseur-Garcia, Hicham Ferhout, Marie-Line Daveran-Mingot, Didier Kleiber, Leïla Mzali, Sylvain Treguier, Marjorie Audonnet, Christel Couderc, Helene Tormo
Publikováno v:
Journal of Near Infrared Spectroscopy
Journal of Near Infrared Spectroscopy, NIR Publications, 2021, 29 (5), pp.278-288. ⟨10.1177/09670335211035992⟩
Journal of Near Infrared Spectroscopy, 2021, 29 (5), pp.278-288. ⟨10.1177/09670335211035992⟩
Journal of Near Infrared Spectroscopy, NIR Publications, 2021, 29 (5), pp.278-288. ⟨10.1177/09670335211035992⟩
Journal of Near Infrared Spectroscopy, 2021, 29 (5), pp.278-288. ⟨10.1177/09670335211035992⟩
Early Access; International audience; The biological processes of interest to agro-industry involve numerous bacterial species. Lactic acid bacteria produce metabolites capable of fermenting food products and modifying their organoleptic properties,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b04e657727b39117b9eed4ab78cf4a5
https://hal.inrae.fr/hal-03424952
https://hal.inrae.fr/hal-03424952
Autor:
Helene Tormo, Magali Soares dos Santos Pozza, Ana Paula Stafussa, Jéssica Caroline B. Ribeiro, Grasiele Scaramal Madrona, Ana Carolina Britto Castilho
Publikováno v:
Journal of Dairy Research. 88:95-97
Artisanal unripened cheeses produced in northwestern Paraná, Brazil, were studied for microbiological quality and sensory quality. The cheeses analyzed showed high counts of aerobic mesophilic microorganisms and S. aureus. However, even with the res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e0903c39ae04943b5b7ed13e270f14e
https://doi.org/10.1017/s0022029921000030
https://doi.org/10.1017/s0022029921000030
Autor:
Didier Kleiber, Helene Tormo, Sylvain Treguier, Hicham Ferhout, Kevin Jacq, Cecile Levasseur-Garcia, Christel Couderc
Publikováno v:
Journal of Near Infrared Spectroscopy
Journal of Near Infrared Spectroscopy, NIR Publications, 2021, pp.096703352110065. ⟨10.1177/09670335211006532⟩
Journal of Near Infrared Spectroscopy, NIR Publications, 2021, pp.096703352110065. ⟨10.1177/09670335211006532⟩
Fast diagnostic tools such as near infrared spectroscopy have recently gained interest for bacterial identification. To avoid a process involving microbial pellet or suspension preparation from Petri dishes for NIR analysis, direct screening from aga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0cf65239f1240ca9ed80b079ac19c0c
https://hal.inrae.fr/hal-03307138
https://hal.inrae.fr/hal-03307138
Autor:
Magali Peter, Djamila Ali Haimoud-Lekhal, Sophie Yvon, Helene Eutamene, Lauriane Schwebel, Helene Tormo, Gwenaelle Jard, Loubnah Belahcen
Publikováno v:
Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2019, 102 (9), pp.7697-7706. ⟨10.3168/jds.2019-16642⟩
Journal of Dairy Science, American Dairy Science Association, 2019, 102 (9), pp.7697-7706. ⟨10.3168/jds.2019-16642⟩
International audience; Nutrition plays a crucial role in human gut health through the improvement of gut barrier functionality. Donkey milk represents an interesting source of natural antimicrobial factors such as lysozyme. Recently, anti-inflammato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e25f0d0166cea7868911a11dce90d9e
https://hal.inrae.fr/hal-02618126
https://hal.inrae.fr/hal-02618126
Publikováno v:
Journal of Microbiological Methods
Journal of Microbiological Methods, Elsevier, 2019, 165, ⟨10.1016/j.mimet.2019.105693⟩
Journal of Microbiological Methods, Elsevier, 2019, 165, ⟨10.1016/j.mimet.2019.105693⟩
Lactic acid bacteria are important in numerous biological processes . The fabrication of cheese, for example, uses the lactic acid bacteria found in raw milk such as Lactococcus lactis as starters to improve the organoleptic properties of milk. Conve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ca4252f778701b583d0103794bd1c9a
https://hal.inrae.fr/hal-02618935
https://hal.inrae.fr/hal-02618935
Autor:
Gwenaelle Jard, Sophie Yvon, Helene Eutamene, Maïwenn Olier, Magali Peter, Mathilde Leveque, Helene Tormo, Djamila Ali Haimoud-Lekhal
Publikováno v:
European Journal of Nutrition
European Journal of Nutrition, Springer Verlag, 2018, 57 (1), pp.155-166. ⟨10.1007/s00394-016-1304-z⟩
European Journal of Nutrition, Springer Verlag, 2018, 57 (1), pp.155-166. ⟨10.1007/s00394-016-1304-z⟩
International audience; Purpose In this study, we showed the beneficial effects of donkey milk (DM) on inflammatory damages, endogenous antimicrobial peptides levels and fecal microbiota profile in a mice model of Crohn's disease. Nowadays, new strat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b96d3aad0b75c1d4ccf29b43c59d59a4
https://hal.inrae.fr/hal-02622548
https://hal.inrae.fr/hal-02622548
From genome to phenotype: An integrative approach to evaluate the biodiversity of Lactococcus lactis
Autor:
Pascal Le Bourgeois, Christel Couderc, Valérie Laroute, Marie-Line Daveran-Mingot, Helene Tormo, Muriel Mercier-Bonin, Muriel Cocaign-Bousquet
Publikováno v:
Microorganisms
Microorganisms, MDPI, 2017, 5 (2), 17 p. ⟨10.3390/microorganisms5020027⟩
Microorganisms, 2017, 5 (2), 17 p. ⟨10.3390/microorganisms5020027⟩
Microorganisms 2 (5), 17 p.. (2017)
Microorganisms, Vol 5, Iss 2, p 27 (2017)
Microorganisms, MDPI, 2017, 5 (2), 17 p. ⟨10.3390/microorganisms5020027⟩
Microorganisms, 2017, 5 (2), 17 p. ⟨10.3390/microorganisms5020027⟩
Microorganisms 2 (5), 17 p.. (2017)
Microorganisms, Vol 5, Iss 2, p 27 (2017)
Lactococcus lactis is one of the most extensively used lactic acid bacteria for the manufacture of dairy products. Exploring the biodiversity of L. lactis is extremely promising both to acquire new knowledge and for food and health-driven application
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31413c86a8ea8712906ce8f4619735d4
https://hal.archives-ouvertes.fr/hal-01605117/document
https://hal.archives-ouvertes.fr/hal-01605117/document
Publikováno v:
Journal of Near Infrared Spectroscopy
Journal of Near Infrared Spectroscopy, NIR Publications, 2017, 25 (4), pp.231-241. ⟨10.1177/0967033517719383⟩
Journal of Near Infrared Spectroscopy, NIR Publications, 2017, 25 (4), pp.231-241. ⟨10.1177/0967033517719383⟩
International audience; Raw milk is often described as a major source of lactic acid bacteria for indigenous lactic starter. These indigenous starters contribute to the sensorial quality of cheese. Raw milk, rich in Lactoccocus lactis may therefore b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::009a3531954d8665b3b6d23b239816ba
https://hal.archives-ouvertes.fr/hal-01604262/file/levasseur-garcia_25137.pdf
https://hal.archives-ouvertes.fr/hal-01604262/file/levasseur-garcia_25137.pdf