Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Marcel-A Juillerat"'
Publikováno v:
Food Technology and Biotechnology, Vol 50, Iss 4, Pp 461-466 (2012)
Lipid content in food strongly influences food perception on the level of textural properties. Lipids in contact with the tongue and palate are substantially responsible for the sensory impact of a product. The aim of this study is to investigate the
Externí odkaz:
https://doaj.org/article/091a112f1bcd43f8869654135daa3fc9
Publikováno v:
CHIMIA, Vol 56, Iss 6 (2002)
Inulin, a valuable food ingredient, can be extracted from chicory roots (Cichorium intybus L.). However, the direct use of this material is limited, because of the presence of extremely bitter, co-extracted sesquiterpene lactones. Lactucin, a major c
Externí odkaz:
https://doaj.org/article/e195b4d7ab554dde8abc2194cb87ddbd
Autor:
Jean-Claude Scherz, Rafael Berrocal, Rolf Jost, Blaise Favillare, Serge Chanton, Marcel Alexandre Juillerat
SummaryCasein phosphopeptides (GPP) were produced by tryptic hydrolysis of sodium caseinate and further purified by precipitation and chromatography on QAE-Sephadex A-25. Their physico-chemical properties were compared with the properties of an enzym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1a6dfc7be8350da598b2cff9528f970
http://doc.rero.ch/record/295492/files/S0022029900028776.pdf
http://doc.rero.ch/record/295492/files/S0022029900028776.pdf
Autor:
Serge Chanton, Robert Baechler, Rolf Jost, Marcel Alexandre Juillerat, Raphael Berrocal, Jean-Claude Scherz
SummaryTryptic phosphopeptides were obtained from whole bovine casein by chromatography on the anion exchange resin QAE-Sephadex A 25. Salt gradient elution of the column allowed separation of non-phosphorylated peptides from phosphorylated species.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec805d4d86d96a4b42ee47373c8e2ca5
http://doc.rero.ch/record/296922/files/S0022029900029125.pdf
http://doc.rero.ch/record/296922/files/S0022029900029125.pdf
Publikováno v:
Critical reviews in food science and nutrition. 57(6)
Sensory properties of food drive our food choices and it is generally accepted that lipids greatly contribute to the sensory properties of many foods and consequently to eating pleasure. Many studies have investigated the mechanisms of the fat percep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b320d468cf637960e264f560c242d3d5
https://pubmed.ncbi.nlm.nih.gov/27172255
https://pubmed.ncbi.nlm.nih.gov/27172255
Autor:
Nicolas Antille, Nicolas Godinot, Coralie Keller, Peter Raspor, Marcel-Alexandre Juillerat, Urska Pivk
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:1058-1064
Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mouthfeel is a sensory attribute responsible for distinguishing reduced fat from full fat food products. The aim of this work was to quantify the distributio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10bac48ec53eb7cf60709ee3360df754
https://doi.org/10.1021/jf072264b
https://doi.org/10.1021/jf072264b
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:507-511
The coating on the oral surface plays a significant role in mouthfeel perception, which is an important attribute governing perception of reduced-fat or low-fat food products. The aim of this work was to develop efficient methods to quantify the coat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87727fe54710a192c944c4dbd024340a
https://doi.org/10.1021/jf071662b
https://doi.org/10.1021/jf071662b
Publikováno v:
The Journal of Nutrition. 136:2808-2812
The nature of the enhancing effect of muscle tissue on nonheme iron absorption in humans is unclear but thought to be related to muscle proteins. We conducted radioiron absorption studies to compare iron absorption from proteins isolated from beef an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ceb149ff4170ae054afb3d68550ede4
https://doi.org/10.1093/jn/136.11.2808
https://doi.org/10.1093/jn/136.11.2808
Autor:
Albert Renken, Takoua Debeche, Lioubov Kiwi-Minsker, Marcel-Alexandre Juillerat, Cynthia Marmet
Publikováno v:
Enzyme and Microbial Technology. 36:911-916
Pseudomonas cepaciae lipase adsorbed onto non-porous structured fiber supports in the form of woven fabrics, was used to catalyze hydrolysis and transesterification reactions in the gas phase. The enzyme adsorbed onto carbon fiber support exhibited m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cba350802bafb9b89a9c13ef656f9ee8
https://doi.org/10.1016/j.enzmictec.2005.01.012
https://doi.org/10.1016/j.enzmictec.2005.01.012
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:6923-6931
Angiotensin-I-converting enzyme (ACE) inhibitory activity was identified in milk proteins fermented with Lactobacillus (Lb.) helveticus NCC 2765 (Nestle Culture Collection, Vers-chez-les-Blanc, Switzerland). Hydrolyzing sodium caseinate for 1 and 2 h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::632834e08f0ddcc3d33cfcd3f6d0045b
https://doi.org/10.1021/jf049510t
https://doi.org/10.1021/jf049510t