Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Jean-Paul Bonhoure"'
Publikováno v:
International Journal of Food Science & Technology. 45:2494-2501
Summary The composition of a model food was optimised to evaluate the anti-adhesive properties of cooking materials. This optimisation was performed using a response surface methodology. When cooked at 201 °C, the model food was selected to leave th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d362423e4ddb55298f1bd9dd48a29898
https://doi.org/10.1111/j.1365-2621.2010.02459.x
https://doi.org/10.1111/j.1365-2621.2010.02459.x
Autor:
Jean-Paul Bonhoure, Yvan Larondelle, Benoit Lerzy, Eric Auclair, Diana Ringot, Kathy Chaplain
Publikováno v:
Bioresource Technology. 98:1812-1821
Biosorption of ochratoxin A (OA) onto yeast biomass appears to be a reasonably low cost decontamination method. In vitro adsorption of OA onto three yeast industry by-products: a vinasse containing yeast cell walls (EX 16), a purified yeast beta-gluc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a6b7c39507f8ed794335b0de9cd532f
https://doi.org/10.1016/j.biortech.2006.06.015
https://doi.org/10.1016/j.biortech.2006.06.015
Publikováno v:
Process Biochemistry. 40:3008-3016
In vitro biosorption of ochratoxin A (OA) onto three yeast industry products: a vinasse containing yeast cell walls (EX16), a purified yeast beta glucan (BETA) and a yeast cell wall fraction (LEC), has been studied as a function of the temperature. E
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bee14bdf34f5d372346443e94d996055
https://doi.org/10.1016/j.procbio.2005.02.006
https://doi.org/10.1016/j.procbio.2005.02.006
Publikováno v:
CFW Plexus.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9964adeaed5964688fe41b7928abb431
https://doi.org/10.1094/cplex-2013-1226-07w
https://doi.org/10.1094/cplex-2013-1226-07w