Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Jean Pierre Dufour"'
Publikováno v:
LWT - Food Science and Technology. 43:1032-1041
The sensory qualities related to consumer freshness perceptions are dependant on the food considered. However, it is not clear how ingredients in combination with baked product shelf-life influence consumer judgements of freshness. A range of model c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bcda69bc4871d03f6556e1ac82c3ed7
https://doi.org/10.1016/j.lwt.2009.12.009
https://doi.org/10.1016/j.lwt.2009.12.009
Publikováno v:
Food Chemistry. 116:249-257
The sensory properties and volatile composition of bread flavour were measured to allow improved understanding of perceived bread freshness. Twenty bread varieties consisting of specialty breads ( n = 10) and commercial breads ( n = 10) were evaluate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::280878585a5658818556a04e448b41f1
https://doi.org/10.1016/j.foodchem.2009.02.042
https://doi.org/10.1016/j.foodchem.2009.02.042
Publikováno v:
Food Quality and Preference. 20:380-390
Freshness is a holistic attribute of a food product, with meaning that most often includes how recently produced or harvested a food currently is, to what extent it has been preserved, and it is the opposite of stale or spoiled. The sensory propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7063b3c0b30bc45d56ec7f6ab0c131d1
https://doi.org/10.1016/j.foodqual.2009.02.008
https://doi.org/10.1016/j.foodqual.2009.02.008
Autor:
Paul D. Morrison, Sylvia Urban, Christian P. G. Rühle, Philip J. Marriott, Graham T. Eyres, Jean-Pierre Dufour
Publikováno v:
Journal of Chromatography A. 1216:5740-5747
The preparative scale isolation of multiple components from an essential oil matrix is described using multidimensional gas chromatography (prep-MDGC) which allows their further characterisation by mass spectrometry and nuclear magnetic resonance (NM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::682b8d078ed2429537c47bb7b57aa088
https://doi.org/10.1016/j.chroma.2009.06.006
https://doi.org/10.1016/j.chroma.2009.06.006
Publikováno v:
Food Research International. 41:989-997
To improve the understanding of what constitutes bread freshness, relationships between consumers’ perceptions of freshness and sensory character were determined for different bread types. Descriptive sensory analysis was carried out on 20 bread ty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::520429a846721611344bb73af1063a53
https://doi.org/10.1016/j.foodres.2008.08.002
https://doi.org/10.1016/j.foodres.2008.08.002
Autor:
Philip J. Bremer, Janet M. Manson, Robin S. Simmonds, Jean-Pierre Dufour, Muriel Dufour, Gregory M. Cook
Publikováno v:
Applied and Environmental Microbiology. 73:5507-5515
There is increasing concern regarding the presence of vancomycin-resistant enterococci in domestically farmed animals, which may act as reservoirs and vehicles of transmission for drug-resistant enterococci to humans, resulting in serious infections.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::147de84676aab68db61f78229cc44fb6
https://doi.org/10.1128/aem.01013-07
https://doi.org/10.1128/aem.01013-07
Publikováno v:
Journal of the American Oil Chemists' Society. 84:735-740
Flaxseed oils are used in stir-frying in parts of China. In this study, flaxseed oils were heated at approximately 150 °C as a thin film in a frying pan for 3 and 6 min, respectively. Pan-heating caused loss of tocopherols, plastochromanol-8, phenol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::805a9e6870ae48dd280702866da75dac
https://doi.org/10.1007/s11746-007-1096-7
https://doi.org/10.1007/s11746-007-1096-7
Trehalose Biosynthesis in Rhizobium leguminosarum bv. trifolii and Its Role in Desiccation Tolerance
Autor:
Helen J. McIntyre, Clive W. Ronson, Simon H. Miller, Timothy A. Hore, Holiday Davies, Jean-Pierre Dufour
Publikováno v:
Applied and Environmental Microbiology. 73:3984-3992
Rhizobium leguminosarum bv. trifolii forms nitrogen-fixing root nodules on the pasture legume Trifolium repens , and T. repens seed is often coated with a compatible R. leguminosarum bv. trifolii strain prior to sowing. However, significant losses in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e9a87da2e482e92d8babb3d4508b7d1
https://doi.org/10.1128/aem.00412-07
https://doi.org/10.1128/aem.00412-07
Publikováno v:
Journal of Food Composition and Analysis. 20:202-211
Flaxseed oils currently sold on the worldwide market are not governed by specific standards or specifications. In this study, the physicochemical and quality characteristics of seven cold-pressed flaxseed oils sold in New Zealand have been analyzed.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcb4870f16882b6752c2575db2c9a38c
https://doi.org/10.1016/j.jfca.2006.12.002
https://doi.org/10.1016/j.jfca.2006.12.002
Publikováno v:
Journal of Chromatography A. 1150:70-77
A research area of great interest to the flavour industry is the analysis of odour active compounds in essential oils. In this paper, a methodology is presented for the identification of character-impact odorants in essential oil samples using (a) ga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08f293835a53adc440bf52da8b7631af
https://doi.org/10.1016/j.chroma.2006.07.019
https://doi.org/10.1016/j.chroma.2006.07.019