Výsledky vyhledávání - "Jean Louis Maubois"

Autor: Katja Hartmann, Jean Louis Maubois

Publikováno v: Global Cheesemaking Technology: Cheese Quality and Characteristics
Global Cheesemaking Technology: Cheese Quality and Characteristics, John Wiley and Sons, Ltd., pp.5, 2018, 978-1-119-04616-5 978-1-119-04615-8. ⟨10.1002/9781119046165⟩
Global Cheesemaking Technology

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f30d095b20f3f4fa006fbbb5ada25782
https://hal.inrae.fr/hal-02790307

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Application of Membrane Separation Technology to Cheese Production

Autor: Vikram V. Mistry, Jean-Louis Maubois

Publikováno v: Cheese: Chemistry, Physics and Microbiology ISBN: 9781461361381

It has been said that ‘a revolution in cheesemaking as a result of ultrafiltration is coming soon’.1 This revolution has been in the making for the past 25 years and has encompassed not only ultrafiltration but, more recently, microfiltration as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f9f94663b012bf349c21a746d6fc3ed
https://doi.org/10.1016/b978-0-12-417012-4.00027-2

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Contributors

Autor: Roger K. Abrahamsen, Ylva Ardö, Sumit Arora, Mark A.E. Auty, Rodney J. Bennett, Tom P. Beresford, Walter Bisig, Pascal Bonnarme, Mette Dines Cantor, Alistair J. Carr, Felicia Ciocia, Timothy M. Cogan, Yvonne F. Collins, Monika Coton, Paul D. Cotter, Lawrence K. Creamer, Vaughan L. Crow, Eva-Maria Düsterhöft, Petr Dejmek, Conor M. Delahunty, Raffaella Di Cagno, Alan D.W. Dobson, Catherine W. Donnelly, Mary A. Drake, Wim Engels, David W. Everett, Colette C. Fagan, Nana Y. Farkye, Gerald F. Fitzgerald, Patrick F. Fox, Marie-Therese Fröhlich-Wyder, Balasubramanian Ganesan, John Gilles, Marco Gobbetti, Sally L. Gras, Dominik Guggisberg, Timothy P. Guinee, Tine Kronborg Hansen, A. Adnan Hayaloglu, Howard A. Heap, Sandra Helinck, Michael Hickey, Craig G. Honoré, David S. Horne, Thom Huppertz, Françoise Irlinger, Dennis J. D’Amico, Ernst Jakob, Jean Luc Jany, Doris Jaros, Keith A. Johnston, Kieran N. Jordan, Alan L. Kelly, Yogesh Khetra, Kieran N. Kilcawley, Sophie Landaud, Robert C. Lawrence, Andrew K. Legg, John A. Lucey, Abdallah A.A. Magboul, Jennifer Mahony, Maria J. Mateo, Jean-Louis Maubois, Olivia McAuliffe, Donald J. McMahon, Paul L.H. McSweeney, M. Medina, Vikram.V. Mistry, Jérôme Mounier, M.C. Abeijón Mukdsi, James Murphy, M. Nuñez, Nora M. O’Brien, Donal J. O’Callaghan, Thomas P. O’Connor, Orla O’Sullivan, Craig J. Oberg, Lydia Ong, Giorgio Ottogalli, Ram R. Panthi, Eugenio Parente, Ian B. Powell, Harald Rohm, Prabandha K. Samal, J.J. (Diarmuid) Sheehan, Siv Skeie, Henri E. Spinnler, Henry-Eric Spinnler, Anne Thierry, Meral Turgay, Therese Uniacke-Lowe, Vivek K. Upadhyay, Tatjana van den Tempel, Douwe van Sinderen, Daniel Wechsler, Bart C. Weimer, Martin G. Wilkinson

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::46f8fe3e43683ca91f8f1c066c4727d5
https://doi.org/10.1016/b978-0-12-417012-4.00050-8

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Dairy proteins and soy proteins in infant foods nitrogen-to-protein conversion factors

Autor: Jean-Louis Maubois, D. Lorient

Publikováno v: Dairy Science & Technology
Dairy Science & Technology, EDP sciences/Springer, 2016, 96 (1), pp.15-25. ⟨10.1007/s13594-015-0271-0⟩
Dairy Science and Technology 1 (96), 15-25. (2016)

Protein content of any source is classically determined through the analysis of its nitrogen content done for more 100 years by the Kjeldahl method, and the obtained result is multiplied by a number named nitrogen conversion factor (NCF). The value o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85f0e039826b8acacb4cefda889c2cae
https://hal.archives-ouvertes.fr/hal-01454613

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Analysis of Structure of Purified Polysaccharide from Yeast Strain with Antioxidant Activity

Autor: Jean-Louis Maubois, Li-Shui Chen, Ying Ma, Tian-Yi Liu

Publikováno v: CHINESE JOURNAL OF ANALYTICAL CHEMISTRY (CHINESE VERSION). 38:409-412

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8971c982fc4f2f3fbab7ddba2c558413
https://doi.org/10.3724/sp.j.1096.2010.00409

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Antioxidant activity of two yeasts and their attenuation effect on 4-nitroquinoline 1-oxide inducedin vitrolipid peroxidation

Autor: Changhui Zhao, Li-Shui Chen, Jean-Louis Maubois, Shenghua He, Tie-ming Jiang, Ying Ma, Li-Jun Chen, Haimei Li

Publikováno v: International Journal of Food Science & Technology. 45:555-561

Summary To obtain functional yeast with antioxidant ability for food industry, the antioxidant activity of intact cell and intracellular cell-free extract of Pichia fermentans BY5 and Issatchenkia orientalis BY10 was investigated. Both intact cell an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b6ea103720dffeff4104018feb8d1236
https://doi.org/10.1111/j.1365-2621.2009.02165.x

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Identifcation of yeasts from raw milk and selection for some specific antioxidant properties

Autor: Qiao-Hong Liu, Ying Ma, Li-Jun Chen, Li-Shui Chen, Jean-Louis Maubois, Ji-Ping Guo

Publikováno v: International Journal of Dairy Technology. 63:47-54

Eleven different species of yeasts isolated from raw milk, such as Issatchenkia orientalis, Pichia fermentans, Rhodotorula mucilaginosa and Yarrowia lipolytica were identified using an integrated approach, including phenotypic and genotypic methods a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6fd37b990a365fa64f6a0f3cfc469b0d
https://doi.org/10.1111/j.1471-0307.2009.00548.x

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Protein composition of yak milk

Autor: Aijun Dong, Qiming Li, Haimei Li, Ying Ma, Shenghua He, Jiaqi Wang, Jean-Louis Maubois

Publikováno v: Dairy Science and Technology 1 (90), 111-117. (2010)

– The protein composition of 24 individual Maiwa yak milk samples that were collected in the Sichuan province of China was determined by reversed-phase high-performance liquid chromatography. Yak milk differed from cow milk by its high concentratio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8183a2280d0a04542554d332ce62bcf8
https://doi.org/10.1051/dst/2009048

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Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Autor: Jing-ying Dong, Jean-Louis Maubois, Li-Jun Chen, Ying Ma

Publikováno v: Dairy Science and Technology (89), 139-154. (2009)

To study the chemical properties, the initial recovery of milk components, oiling off, and the textural properties of the cheese during a 60-day refrigerated storage period, skim milk was microfiltered through a 1.4-μm ceramic membrane to remove bac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d48f394c7e2724d5b3238ab04de3842
https://doi.org/10.1051/dst/2009002

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Laits et produits laitiers en alimentation humaine Apports des procédés technologiques

Autor: Jean-Louis Maubois

Publikováno v: Bulletin de l'Académie Nationale de Médecine. 192:703-711

RESUME La complexite organisationnelle des composants du lait a permis, paradoxalement, une application privilegiee, a ce liquide, de nombre de procedes technologiques innovants tels que les technologies separatives a membrane. L’industrie laitiere

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c64dc39afb2c2303d216b8403a6535f4
https://doi.org/10.1016/s0001-4079(19)32777-3

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