Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Isabelle De Freitas"'
1
O PAPEL DO ENFERMEIRO NA PROMOÇÃO E APOIO DO ALEITAMENTO MATERNO
Autor: SUELLEN DE ALMEIDA BARROSO, BEATRIZ DA COSTA FRANÇA, CAMILLE CAMÕES BONAVITA, ISABELLE DE FREITAS LOPES, SARAH RESENDE BRAZ, THAIS TAVARES FARIA, LORENA BARROS CRUZ DE LIMA
Breastfeeding is an act of extreme importance for the development of the baby, because it is able to guarantee healthy development up to two years of age. With a well-balanced chemical composition, breast milk is able to meet the physiological needs
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0792ded3451cc27d6119cef14c6ee48e
https://doi.org/10.58871/ed.academic.00011.v2
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5
In depth dynamic characterisation of French PDO Cantal cheese made from raw milk
Autor: Sylvie Lortal, Christelle Lopez, Anne Thierry, Nicolas Pinon, Isabelle De Freitas, Jean-Louis Maubois
Publikováno v: Le Lait
Le Lait, INRA Editions, 2007, 87 (2), pp.97-117
Lait
Lait, Elsevier, 2007, 87, pp.97-117. ⟨10.1051/lait:2007007⟩
– Cantal is the third French Protected Denomination of Origin cheese. The Cantal cheesemaking process is similar to Cheddar cheese. Both processes involve a milling and a dry salting step which results in a homogeneous salted curd. In order to dete
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10032a9654e3c79f015d60601d6e0561
https://doi.org/10.1051/lait:2007007
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6
The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation
Autor: Isabelle De Freitas, Jean-Louis Maubois, Anne Thierry, Sylvie Lortal, Nicolas Pinon
Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2009, 129, pp.37-42. ⟨10.1016/j.ijfoodmicro.2008.10.026⟩
Indigenous yeasts can be detected at high populations in raw milk Cantal cheese, a French Protected Denomination of Origin (PDO) hard cheese. To investigate their use as adjunct cultures to promote flavour development in Cantalet (small Cantal) chees
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1da9cc33c1b639b3d3f5665369ddf0d9
https://pubmed.ncbi.nlm.nih.gov/19036465
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7
Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses
Autor: Anne Thierry, Sylvie Lortal, Nicolas Pinon, Isabelle De Freitas, Jean-Louis Maubois, Christelle Lopez
Publikováno v: Lait
Lait, Elsevier, 2005, 85 (6), pp.453-468. ⟨10.1051/lait:2005033⟩
Le Lait
Le Lait, INRA Editions, 2005, 85 (6), pp.453-468
In spite of its high production (18000 T yearly), very few studies have been devoted to Cantal, a French AOC ("Appellation d'Origine Contrôlée") cheese variety whose making process is close to that of Cheddar. To improve the knowledge of this type
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d02c6db6f75564a3b137a26b4d210e37
https://hal.archives-ouvertes.fr/hal-01453951
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