Characterization of antibacterial activity from protein hydrolysates of the macroalga Saccharina longicruris and identification of peptides implied in bioactivity

Autor: Lucie Beaulieu, Stéphanie Bondu, Kim Doiron, Laurie-Eve Rioux, Sylvie L. Turgeon

Publikováno v: Journal of Functional Foods, Vol 17, Iss , Pp 685-697 (2015)

The macroalga Saccharina longicruris proteins were extracted and hydrolysed with the enzyme trypsin in order to recover antibacterial peptides, which could be used in reducing food spoilage. The >10 kDa protein hydrolysate fraction exhibited activity

Externí odkaz: https://doaj.org/article/d298c31b67bb42a1aed2a3e8f443e0b1

Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis

Autor: Daniel St-Gelais, Audrey Gilbert, Laurie-Eve Rioux, Sylvie L. Turgeon

Publikováno v: Journal of Dairy Science. 103:2139-2152

A grainy texture and high syneresis are 2 defects in low-fat stirred yogurt that are often disliked by consumers. In this study, a rheometer controlling the shear rate and temperature was used to simulate the smoothing step of yogurt manufacture. Ide

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92990e240aef82d8c6853336fe5280d0
https://doi.org/10.3168/jds.2019-16787

Identification of texture parameters influencing commercial cheese matrix disintegration and lipid digestion using an in vitro static digestion model

Autor: Michel Britten, Sylvie L. Turgeon, Laurie-Eve Rioux, Steve Labrie, Léa Guinot

Publikováno v: Food Research International. 121:269-277

Cheese characteristics, such as composition or textural properties, can impact the matrix degradation rate which could modulate the bioaccessibility of fatty acids during digestion. The aim of this study was to identify texture parameters influencing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8858a27dabe9c0fff9e85b50788847df
https://doi.org/10.1016/j.foodres.2019.03.022

Role of the Matrix on the Digestibility of Dairy Fat and Health Consequences

Autor: Sylvie L. Turgeon, Marie-Caroline Michalski, Laurie-Eve Rioux

Publikováno v: Dairy Fat Products and Functionality
Dairy Fat Products and Functionality, Springer International Publishing, pp.153-202, 2020, ⟨10.1007/978-3-030-41661-4_8⟩
Dairy Fat Products and Functionality ISBN: 9783030416607

Dairy products are basic products largely consumed in the population, from human milk which is the perfect meal for the newborn to a large variety of dairy products from cow and other mammalians. Dairy products consumption has been recommended for it

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27bde7a2cef230564d6a4863b4349dd9
https://hal.inrae.fr/hal-02915447

Seaweeds: A traditional ingredients for new gastronomic sensation

Autor: Laurie-Eve Rioux, Sylvie L. Turgeon, Lucie Beaulieu

Publikováno v: Food Hydrocolloids. 68:255-265

Seaweeds have a long tradition in Asian cuisine. In Canada and US, seaweed consumption is mostly limited to sushi and other imported Asian dish. However, seaweeds are well recognized for their richness in several nutrients such as fiber, protein and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::61dcad3cf41a620463dd5ced6185df30
https://doi.org/10.1016/j.foodhyd.2017.02.005