Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Isabelle Adt"'
Autor:
Doriane Martin, Catherine Joly, Coralie Dupas-Farrugia, Isabelle Adt, Nadia Oulahal, Pascal Degraeve
Publikováno v:
Foods, Vol 12, Iss 14, p 2657 (2023)
Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its reta
Externí odkaz:
https://doaj.org/article/7e6b0c99928e4485a4579eb194012285
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 147-158 (2020)
Research background. Milk protein hydrolysates have received particular attention due to their health-promoting effects. Dromedary milk differs from the milk of other dairy animals in the composition and structure of its protein components, which giv
Externí odkaz:
https://doaj.org/article/7c2d23aee5dc4a5db05b36a03f7aed22
Autor:
Zeineb Jrad, Jean-Michel Girardet, Isabelle Adt, Nadia Oulahal, Pascal Degraeve, Touhami Khorchani
Publikováno v:
Mljekarstvo, Vol 64, Iss 4, Pp 287-294 (2014)
The effect of a successive in vitro hydrolysis by pepsin and pancreatin on the free radical scavenging activity of camel milk casein was investigated in order to assess the effect of gastro-intestinal digestion. Hydrolysis of camel casein was control
Externí odkaz:
https://doaj.org/article/6dcd9c0ed7c74653a39d8496fc090264
Autor:
Olfa Oussaief, Zeineb Jrad, Isabelle Adt, Khaoula Kaddes, Touhami Khorchani, Pascal Degraeve, Halima El Hatmi
Publikováno v:
International Journal of Dairy Technology. 76:126-137
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aaa9dedbc8bd41c7bcffb74062bfd95e
https://doi.org/10.1111/1471-0307.12904
https://doi.org/10.1111/1471-0307.12904
Autor:
Mojtaba Azari-Anpar, Pascal Degraeve, Sandrine Ecochard, Kambiz Jahanbin, Ali Assifaoui, Isabelle Adt, Yann Demarigny, Farideh Tabatabaei Yazdi, Nadia Oulahal
Publikováno v:
Food Control. 152:109874
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab413228af9cb0601832c5e2584f76da
https://doi.org/10.1016/j.foodcont.2023.109874
https://doi.org/10.1016/j.foodcont.2023.109874
Autor:
Moslem Sabaghi, Catherine Joly, Isabelle Adt, Keziban Ozturk, Amandine Cottaz, Pascal Degraeve
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bab7ca96c497bf7971b58a3b3e05026e
https://doi.org/10.2139/ssrn.4067176
https://doi.org/10.2139/ssrn.4067176
Autor:
Mojtaba Azari-Anpar, Pascal Degraeve, Nadia Oulahal, Isabelle Adt, Kambiz Jahanbin, Yann Demarigny, Ali Assifaoui, Farideh Tabatabaei Yazdi
Publikováno v:
Food Bioscience. 50:102058
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb733186b368acb7b373007f010aa8fb
https://doi.org/10.1016/j.fbio.2022.102058
https://doi.org/10.1016/j.fbio.2022.102058
Antioxidant activities of enzymatic‐hydrolysed proteins of dromedary (Camelus dromedarius) colostrum
Publikováno v:
International Journal of Dairy Technology
International Journal of Dairy Technology, Wiley, 2020, 73 (2), pp.333-340. ⟨10.1111/1471-0307.12668⟩
International Journal of Dairy Technology, Wiley, 2020, 73 (2), pp.333-340. ⟨10.1111/1471-0307.12668⟩
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7970076af5cc51e391f49673b0c2178d
https://doi.org/10.1111/1471-0307.12668
https://doi.org/10.1111/1471-0307.12668
Autor:
Mahmoud Alagawany, Emilie Dumas, Isabelle Adt, Halima El Hatmi, Coralie Dupas, Ahmed E. Noreldin, Benjamin Metoyer, Samir A. Mahgoub
Publikováno v:
Opuntia spp.: Chemistry, Bioactivity and Industrial Applications ISBN: 9783030784430
Food pathogens are causing many diseases with significant effects on human health and the economy. The Centers for Disease Control and Prevention (CDC) reported that approximately 48 million Americans get sick, 128,000 are hospitalized, and 3000 die
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1831f98e1b98cd4ca7cc6df199e9049f
https://doi.org/10.1007/978-3-030-78444-7_18
https://doi.org/10.1007/978-3-030-78444-7_18
Autor:
Coralie Dupas, Emilie Dumas, Halima El Hatmi, Benjamin Metoyer, Isabelle Adt, Samir A. Mahgoub
Publikováno v:
Food Research International
Food Research International, Elsevier, 2020, 130, pp.108883. ⟨10.1016/j.foodres.2019.108883⟩
Food Research International, Elsevier, 2020, 130, pp.108883. ⟨10.1016/j.foodres.2019.108883⟩
Plants have been traditionnally used for centuries in cheese manufacturing, either for their aromatic properties or as technological auxiliaries (e.g. milk-clotting enzyme preparations, cheese wrappers). Some of these plants are known to have antimic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca21f50e1fb40ab880e81d03ae06a852
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02442493
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02442493