Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Marie France Pilet"'
Autor:
Frédéric Borges, Romain Briandet, Cécile Callon, Marie-Christine Champomier-Vergès, Souad Christieans, Sarah Chuzeville, Catherine Denis, Nathalie Desmasures, Marie-Hélène Desmonts, Carole Feurer, Françoise Leroi, Sabine Leroy, Jérôme Mounier, Delphine Passerini, Marie-France Pilet, Margot Schlusselhuber, Valérie Stahl, Caroline Strub, Régine Talon, Monique Zagorec
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Biopreservation is a sustainable approach to improve food safety and maintain or extend food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 years, omics techniques have revolutionised food microbiology including
Externí odkaz:
https://doaj.org/article/2d1f37c529a842bf8aa4cfd2e1dcd8d5
Autor:
Norman Wiernasz, Frédérique Gigout, Mireille Cardinal, Josiane Cornet, Jens Rohloff, Philippe Courcoux, Evelyne Vigneau, Sigurlaug Skírnisdottír, Delphine Passerini, Marie-France Pilet, Françoise Leroi
Publikováno v:
Foods, Vol 10, Iss 11, p 2517 (2021)
Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish:
Externí odkaz:
https://doaj.org/article/5c7757acea8c4c99837fdd61dafd1877
Autor:
Norman Wiernasz, Françoise Leroi, Frédérique Chevalier, Josiane Cornet, Mireille Cardinal, Jens Rohloff, Delphine Passerini, Sigurlaug Skırnisdóttir, Marie-France Pilet
Publikováno v:
Frontiers in Microbiology, Vol 10 (2020)
Seafood and fishery products are very perishable commodities with short shelf-lives owing to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and activity are responsible for up to 25% of food losses in the fish
Externí odkaz:
https://doaj.org/article/282b0a8d3280498f95f7ea13476f3ab5
Autor:
Taous Saraoui, Françoise Leroi, Frédérique Chevalier, Jean-Michel Cappelier, Delphine Passerini, Marie-France Pilet
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Listeria monocytogenes is a Gram-positive pathogen occurring in many refrigerated ready-to-eat foods. It is responsible for foodborne listeriosis, a rare but severe disease with a high mortality rate (20–30%). Lactococcus piscium CNCM I-4031 has th
Externí odkaz:
https://doaj.org/article/838dcbf81bf14a3f8b001d2876c41a2e
Autor:
Norman Wiernasz, Josiane Cornet, Mireille Cardinal, Marie-France Pilet, Delphine Passerini, Françoise Leroi
Publikováno v:
Frontiers in Marine Science, Vol 4 (2017)
As fragile food commodities, microbial, and organoleptic qualities of fishery and seafood can quickly deteriorate. In this context, microbial quality and security improvement during the whole food processing chain (from catch to plate), using hurdle
Externí odkaz:
https://doaj.org/article/44ed8cdf5a274712891250245b8dd8f5
Publikováno v:
Frontiers in Marine Science, Vol 3 (2016)
Optimization of Carnobacterium divergens V41 growth and bacteriocin activity in a culture medium deprived of animal protein, needs for food bioprotection, was performed by using a statistical approach. In a screening experiment, twelve factors (pH, t
Externí odkaz:
https://doaj.org/article/2cc4bb5ad57346d18ea99ca053cad9fc
Publikováno v:
Frontiers in Cellular and Infection Microbiology, Vol 6 (2016)
The pathogenesis of listeriosis results mainly from the ability of Listeria monocytogenes to attach, invade, replicate and survive within various cell types in mammalian tissues. In this work, the effect of two bacteriocin-producing Carnobacterium (C
Externí odkaz:
https://doaj.org/article/413de48100dd4c76a827eaeda9c29cd7
Publikováno v:
Bioprocédés et bioproductions.
Les produits de la mer renferment un microbiote tres divers et riche en bacteries, dont certaines peuvent etre pathogenes pour l’homme (Listeria monocytogenes)ouentrainer l’alteration organoleptique de l’aliment. Afin d’eviter leur proliferat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d722af6a69ce224f441a58028e9a888
https://doi.org/10.51257/a-v1-bio9240
https://doi.org/10.51257/a-v1-bio9240
Autor:
Philippe Courcoux, Sigurlaug Skırnisdóttir, Evelyne Vigneau, Françoise Leroi, Delphine Passerini, Mireille Cardinal, Jens Rohloff, Frédérique Gigout, Marie-France Pilet, Norman Wiernasz, Josiane Cornet
Publikováno v:
Foods (2304-8158) (MDPI AG), 2021-11, Vol. 10, N. 11, P. 2517 (24p.)
Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2517, p 2517 (2021)
Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2517, p 2517 (2021)
Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c095bbda46ccd3d5979e490ada14886
https://archimer.ifremer.fr/doc/00730/84244/
https://archimer.ifremer.fr/doc/00730/84244/
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2018, 76, pp.328-336. ⟨10.1016/j.fm.2018.06.011⟩
Food Microbiology, Elsevier, 2018, 76, pp.328-336. ⟨10.1016/j.fm.2018.06.011⟩
International audience; The microbiota of fresh French pork sausages were characterised in five batches of comminuted pork meat that were equally divided into two formulations either containing the acid-based preservatives lactate and acetate, or no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0684306e5e1ecbdfb6b06790e8f4f589
https://doi.org/10.1016/j.fm.2018.06.011
https://doi.org/10.1016/j.fm.2018.06.011