Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Henry-Éric Spinnler"'
Publikováno v:
AMB Express, Vol 11, Iss 1, Pp 1-11 (2021)
Abstract Acetic acid bacteria (AAB) can selectively oxidize diols into their corresponding hydroxyacids. Notably, they can convert 1,3-propanediol (1,3-PDO) into 3-hydroxypropionic acid (3-HP), which is a promising building-block. Until now, 3-HP pro
Externí odkaz:
https://doaj.org/article/8d3b7d74b6324985a9f2b07d002e500d
Autor:
Henry-Éric Spinnler
Publikováno v:
Agroalimentaire.
Le secteur de la transformation et de la distribution des produits agricoles et alimentaires est un secteur industriel primordial dont l'activite touche toute la societe. Ce secteur, qui a toujours eu beaucoup d'importance dans les activites humaines
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70d5d8abf8d09832e3de65b879cbdc61
https://doi.org/10.51257/a-v1-f3450
https://doi.org/10.51257/a-v1-f3450
Autor:
Henry-Éric SPINNLER
Publikováno v:
Bioprocédés et bioproductions.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57e1ae040195ecc18f346d2588dc8309
https://doi.org/10.51257/a-v1-f1170
https://doi.org/10.51257/a-v1-f1170
Autor:
Julien Couvreur, Andreia R. S. Teixeira, Florent Allais, Henry-Eric Spinnler, Claire Saulou-Bérion, Tiphaine Clément
Publikováno v:
Fermentation, Vol 3, Iss 3, p 32 (2017)
An experimental design based on Response Surface Methodology (RSM) was used for the formulation of a growth medium based on sugar beet and wheat processing coproducts adapted to the cultivation of Lactobacillus reuteri (L. reuteri) DSM17938. The stra
Externí odkaz:
https://doaj.org/article/a3919d134c1a45d2ab0a0f3a3761bd66
Autor:
Hernández Galán, Leticia
Publikováno v:
Food engineering. Université Paris Saclay (COmUE); Instituto tecnólogico y de estudios superiores (Monterrey, Mexique), 2016. English. ⟨NNT : 2016SACLA015⟩
This thesis was realized to respond to two particular objectives a) to determine the presence of bioactive peptides with activities as antioxidants and inhibitors of the angiotensin converting enzyme (ACE) in Mexican cheeses; and b), to observe the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bb915985004b827ea3b987ece583a0af
https://pastel.archives-ouvertes.fr/tel-02924690/file/55862_HERNANDEZ_GALAN_2016_archivage.pdf
https://pastel.archives-ouvertes.fr/tel-02924690/file/55862_HERNANDEZ_GALAN_2016_archivage.pdf
