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pro vyhledávání: '"Karima Hedhili"'
Autor:
Assaâd Sila, Karima Hedhili, Rémi Przybylski, Semia Ellouz-Chaabouni, Pascal Dhulster, Ali Bougatef, Naima Nedjar-Arroume
Publikováno v:
Journal of Functional Foods, Vol 11, Iss , Pp 322-329 (2014)
There is great interest in the development of antimicrobial peptides as a potentially novel class of antimicrobial agents. In this study we evaluated the mode of action of new peptides (Gly-Val-His, Trp-His-Arg, Trp-His-Phe, Pro-Pro-Ser-Ser, Ala-Ala-
Externí odkaz:
https://doaj.org/article/645fc585069a4203880c9bd695543c2c
Autor:
Semia Ellouz-Chaabouni, Rémi Przybylski, Karima Hedhili, Pascal Dhulster, Naima Nedjar-Arroume, Ali Bougatef, Assaâd Sila
Publikováno v:
Journal of Functional Foods, Vol 11, Iss, Pp 322-329 (2014)
There is great interest in the development of antimicrobial peptides as a potentially novel class of antimicrobial agents. In this study we evaluated the mode of action of new peptides (Gly-Val-His, Trp-His-Arg, Trp-His-Phe, Pro-Pro-Ser-Ser, Ala-Ala-
Autor:
Naima Nedjar-Arroume, Moncef Nasri, Assaâd Sila, Ali Bougatef, Karima Hedhili, Gabrielle Chataigné, Pascal Dhulster, Rafik Balti
Publikováno v:
LWT - Food Science and Technology. 55:183-188
Peptides obtained by enzymatic hydrolysis of fish proteins exhibit not only nutritional but also biological properties of dietary uses, or even therapeutic potential. The objective of the present study was to isolate and characterize peptides from th
Autor:
Merlin C Thomas, Josephine Forbes
In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or'browning'reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this rea