Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Magali Chollet"'
Publikováno v:
International Dairy Journal. 77:73-79
Most Swiss cheese varieties use raw, undefined mixed cultures, which are composed of strains of Lactobacillus delbrueckii subsp. lactis and Streptococcus thermophilus . Single strains of these consortia are not always available. The aim of this study
Publikováno v:
International Dairy Journal. 75:1-9
Two genera of lactic acid bacteria are principally known to produce menaquinones in cheese: Lactococcus spp. in semi-hard cheese such as Vacherin Fribourgeois and Raclette, and propionibacteria in Swiss-type cheese such as Emmental. Menaquinone (MK)
Autor:
Katrin A. Kopf-Bolanz, Barbara Walther, Magali Chollet, Kurt Laederach, Charlotte Soneson, Ueli Bütikofer, Nadine Zangger, Mauro Delorenzi, Doreen Gille, Flurina Schwander, Guy Vergères
Publikováno v:
Gille, Doreen; Zangger, Nadine; Soneson, Charlotte; Bütikofer, Ueli; Delorenzi, Mauro; Schwander, Flurina; Kopf-Bolanz, Katrin A; Chollet, Magali; Walther, Barbara; Laederach, Kurt; Vergères, Guy (2017). Caloric dose-responsive genes in blood cells differentiate the metabolic status of obese men. The journal of nutritional biochemistry, 43, pp. 156-165. Elsevier 10.1016/j.jnutbio.2017.02.012
The Journal of Nutritional Biochemistry, vol. 43, pp. 156-165
The Journal of Nutritional Biochemistry, vol. 43, pp. 156-165
We have investigated the postprandial transcriptional response of blood cells to increasing caloric doses of a meal challenge to test whether the dynamic response of the human organism to the ingestion of food is dependent on metabolic health. The ra
Autor:
Remo S. Schmidt, Reto Portmann, Magali Chollet, Marie-Claire Risse, Barbara Walther, Dominik Guggisberg, René Badertscher
Publikováno v:
International Dairy Journal. 112:104853
Vitamin K2 (MKn) has been assessed in some varieties of cheese, but data are limited and do not account for factors like seasonality that affect MKn. To investigate variation of MKn content in cheese, we assayed 121 cheese samples from 10 cheese vari
Autor:
Magali Chollet, Barbara Walther
Publikováno v:
Vitamin K2-Vital for Health and Wellbeing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0142bbe90eaf5562435abe4d5354d72
http://www.intechopen.com/articles/show/title/menaquinones-bacteria-and-foods-vitamin-k2-in-the-diet
http://www.intechopen.com/articles/show/title/menaquinones-bacteria-and-foods-vitamin-k2-in-the-diet
Autor:
Themistoklis Altintzoglou, Helena Stoffers, Ueli Bütikofer, Magali Chollet, Doreen Gille, Patrizia Piccinali, Barbara Walther, Alexandra Schmid
Publikováno v:
Journal of Dairy Science. 97:5387-5392
Different studies have shown that people are aware of the benefits of dairy products, but a sizeable part of the world's population still does not consume the recommended amount of dairy produce. The aims of the present research were to determine whi
Autor:
Guy Vergères, Magali Chollet, Kurt Laederach, François P. Pralong, Reto Portmann, Milan K. Piya, Nathalie Vionnet, Martin A. M. Gijs, Philip G. McTernan, Lotti Egger, Katrin A. Kopf-Bolanz, Caroline Buri, Flurina Schwander
Publikováno v:
The Journal of Nutrition
Journal of Nutrition, vol. 144, no. 10, pp. 1517-1523
Journal of Nutrition, vol. 144, no. 10, pp. 1517-1523
A dose-response strategy may not only allow investigation of the impact of foods and nutrients on human health but may also reveal differences in the response of individuals to food ingestion based on their metabolic health status. In a randomized cr
Autor:
Doreen Gille, Magali Chollet, Barbara Walther, Themistoklis Altintzoglou, Helena Stoffers, Pirjo Honkanen, Alexandra Schmid, Ueli Bütikofer, Patrizia Piccinali
Publikováno v:
Food & Nutrition Research
61, 1308111
61, 1308111
Background: An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption b
Publikováno v:
International Dairy Journal. 26:88-93
The effects of heat treatment of cream on the physical–chemical properties of model oil-in-buttermilk emulsions were studied. Raw cream (35% milk fat, no heat treatment) and pre-heated cream (60, 75 or 90 °C for 15 s) were churned into butter or b
Autor:
Paolo Silacci, Reto Portmann, Jeremy J. Ramsden, Katrin A. Kopf-Bolanz, Doreen Gille, Magali Chollet, Kurt Laederach, Qasem Ramadan, Linda Corbino-Giunta, Guy Vergères, Biliana Bogicevic, Flurina Schwander, Caroline Buri, Sandro Carrara, Lotti Egger, Barbara Walther, Martin A. M. Gijs
Publikováno v:
Vergères, Guy; Bogicevic, Biliana; Buri, Caroline; Carrara, Sandro; Chollet, Magali; Corbino-Giunta, Linda; Egger, Lotti; Gille, Doreen; Kopf-Bolanz, Katrin; Laederach, Kurt; Portmann, Reto; Ramadan, Quasem; Ramsden, Jeremy; Schwander, Flurina; Silacci, Paolo; Walther, Barbara; Gijs, Martin (2012). The NutriChip project--translating technology into nutritional knowledge. British journal of nutrition, 108(05), pp. 762-768. Cambridge: Cambridge University Press 10.1017/S0007114512002693
Advances in food transformation have dramatically increased the diversity of products on the market and, consequently, exposed consumers to a complex spectrum of bioactive nutrients whose potential risks and benefits have mostly not been confidently