Výsledky vyhledávání - "MESH: Food Preservation"

From undefined red smear cheese consortia to minimal model communities both exhibiting similar anti-listerial activity on a cheese-like matrix

Autor: Jean-Paul Vernoux, Muhammad Imran, Nathalie Desmasures

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2010, 27 (8), pp.1095-1103. ⟨10.1016/j.fm.2010.07.016⟩

International audience; Starting from one undefined cheese smear consortium exhibiting anti-listerial activity (signal) at 15 °C, 50 yeasts and 39 bacteria were identified by partial rDNA sequencing. Construction of microbial communities was done ei

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::424dcdadd171f6110826cd579229deca
https://doi.org/10.1016/j.fm.2010.07.016

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Nanocellulose-based composites and bioactive agents for food packaging

Autor: Ruhul A. Khan, Avik Khan, Bernard Riedl, Monique Lacroix, Tanzina Huq

Publikováno v: Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2014, 54 (2), pp.163-74. ⟨10.1080/10408398.2011.578765⟩

International audience; Global environmental concern, regarding the use of petroleum-based packaging materials, is encouraging researchers and industries in the search for packaging materials from natural biopolymers. Bioactive packaging is gaining m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38b7de463bc3d1a8a448f7cd4355605e
https://pubmed.ncbi.nlm.nih.gov/24188266

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Effect of gamma radiation and oregano essential oil on murein and ATP concentration of Staphylococcus aureus

Autor: Stéphane Caillet, Laura Ursachi, François Shareck, Monique Lacroix

Publikováno v: Journal of Food Science
Journal of Food Science, Wiley, 2009, 74 (9), pp.M499-508. ⟨10.1111/j.1750-3841.2009.01368.x⟩

International audience; The study was carried out to evaluate the effects of gamma-irradiation alone or in combination with oregano essential oil on murein composition of Staphylococcus aureus and on the intracellular and extracellular concentration

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::097bd7e792fe60f06a5e39da18768c57
https://pubmed.ncbi.nlm.nih.gov/20492121

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Effect of temperature and time of storage on protein stability and anti-salmonella activity of egg white

Autor: Sandrine Mignon-Grasteau, Florence Baron, Sophie Réhault-Godbert, Yves Nys, Michel Gautier, Valérie Labas, Maxwell T. Hincke

Publikováno v: Journal of Food Protection
Journal of Food Protection, International Association for Food Protection, 2010, 73 (9), pp.1604-1612
Journal of Food Protection, International Association for Food Protection, 2010, 73 (9), pp.1604-12
HAL
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Chantier qualité GA; Hen egg white contains numerous molecules of interest for human health, including antimicrobial proteins Little information is available concerning changes in the antimicrobial activity of egg white during storage; therefore, we

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c83eef3ed568ece21bdf3e45c62a724
https://hal.archives-ouvertes.fr/hal-01136274

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Consumption of cured meats and prospective risk of chronic obstructive pulmonary disease in women

Autor: Jiang, Rui, Camargo, Carlos, Varraso, Raphaelle, Paik, David, Willett, Walter, Barr, R Graham

Publikováno v: The American Journal of Clinical Nutrition
The American Journal of Clinical Nutrition, 2008, 87 (4), pp.1002-8. ⟨10.1017/S0029665108008100⟩

International audience; BACKGROUND: Most cured meats contain nitrites. Nitrites generate oxidative-nitrative stress and were shown in animal models to cause emphysema. Prospective epidemiologic data on cured meats and chronic obstructive pulmonary di

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7746d62a8e40e456038b8ae77e110e14
https://www.hal.inserm.fr/inserm-00331293/file/RV_CuredmeatCOPD_NHS_AJCN_final.pdf

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Consumption of cured meats and prospective risk of chronic obstructive pulmonary disease in women.: Cured meat intake and risk of COPD

Autor: Jiang, Rui, Camargo, Carlos, Varraso, Raphaelle, Paik, David, Willett, Walter, Barr, R Graham

Publikováno v: The American Journal of Clinical Nutrition
The American Journal of Clinical Nutrition, 2008, 87 (4), pp.1002-8. ⟨10.1017/S0029665108008100⟩

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1398::7746d62a8e40e456038b8ae77e110e14
https://doi.org/10.1017/S0029665108008100

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Prospective study of cured meats consumption and risk of chronic obstructive pulmonary disease in men.: Cured meats and COPD

Autor: Varraso, Raphaëlle, Jiang, Rui, Barr, R Graham, Willett, Walter, Camargo, Carlos

Publikováno v: American Journal of Epidemiology
American Journal of Epidemiology, Oxford University Press (OUP), 2007, 166 (12), pp.1438-45. ⟨10.1093/aje/kwm235⟩

International audience; Cured meats are high in nitrites. Nitrites generate reactive nitrogen species that may cause damage to the lung. The objective is to assess the relation between frequent consumption of cured meats and the risk of newly diagnos

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bf25802316794161e91363f091aed7c7
https://www.hal.inserm.fr/inserm-00331302

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Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models

Autor: S. Rudelle, Marie Cornu, H. Bergis, Nicolas Miconnet, Annie Beaufort, Marie Laure Delignette-Muller, T. Serot, L. Laloux

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2006, 106 (2), pp.159-68. ⟨10.1016/j.ijfoodmicro.2005.06.017⟩
International Journal of Food Microbiology (0168-1605) (Elsevier), 2006-02, Vol. 106, N. 2, P. 159-168
International Journal of Food Microbiology, 2006, 106 (2), pp.159-68. ⟨10.1016/j.ijfoodmicro.2005.06.017⟩

Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were investigated through physico-chemical analyses, challenge tests on sur

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::517021675b7f290e151240b5508cde1a
https://hal-anses.archives-ouvertes.fr/hal-00345572

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