Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Marie-Laure Vignolles"'
Autor:
Gwénaël Jan, Pierre Schuck, Romain Jeantet, Marie-Laure Vignolles, Yves Le Loir, Song Huang, Xiao Dong Chen
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2017, 63, pp.1-17. ⟨10.1016/j.tifs.2017.02.007⟩
Trends in Food Science and Technology, Elsevier, 2017, 63, pp.1-17. ⟨10.1016/j.tifs.2017.02.007⟩
Background Probiotic and starter bacteria are generally dried to produce easy-to-use ingredients that are stable and flexible for applications in the food, feed and pharmaceutical industry. The overall demand for dried probiotic bacteria has increase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65b5bb394b836a85d4db4a5cac1cdc46
https://hal.archives-ouvertes.fr/hal-01490072
https://hal.archives-ouvertes.fr/hal-01490072
Autor:
Jean-Jacques Ehrhardt, Pierre Schuck, Romain Jeantet, Christelle Lopez, Serge Mejean, Marie-Laure Vignolles, Marie-Noelle Madec
Publikováno v:
Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2009, 92 (1), pp.58-70. ⟨10.3168/jds.2008-1387⟩
Journal of Dairy Science, American Dairy Science Association, 2009, 92 (1), pp.58-70. ⟨10.3168/jds.2008-1387⟩
Changes in fat properties were studied before, during, and after the drying process (including during storage) to determine the consequences on powder physical properties. Several methods were combined to characterize changes in fat structure and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4704cc756f182c4953c580d246b26956
https://doi.org/10.3168/jds.2008-1387
https://doi.org/10.3168/jds.2008-1387
Autor:
Romain Jeantet, Christelle Lopez, Marie-Laure Vignolles, Serge Mejean, Pierre Schuck, Jean-Jacques Ehrhardt, Cécile Le Floch-Fouéré
Publikováno v:
Dairy Science & Technology
Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (2-3), pp.287-300. ⟨10.1051/dst/2009057⟩
Dairy Science and Technology 2/3 (90), 287-300. (2010)
Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (2-3), pp.287-300. ⟨10.1051/dst/2009057⟩
Dairy Science and Technology 2/3 (90), 287-300. (2010)
International audience; Despite the increasing economic impact of fat-filled dairy powders, their manufacture is still empirical. The aim of the study was to understand the mechanisms responsible for fat supramolecular structure in such a dry matrix.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f73945ba66719fdca01b45e0b20fda7c
https://hal.archives-ouvertes.fr/hal-00895759/file/hal-00895759.pdf
https://hal.archives-ouvertes.fr/hal-00895759/file/hal-00895759.pdf
Autor:
Serge Mejean, Christelle Lopez, Jean-Jacques Ehrhardt, Romain Jeantet, Marie-Laure Vignolles, Jacques Lambert, Pierre Schuck
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2009, 94 (2), pp.154-162. ⟨10.1016/j.jfoodeng.2009.01.018⟩
Journal of Food Engineering, Elsevier, 2009, 94 (2), pp.154-162. ⟨10.1016/j.jfoodeng.2009.01.018⟩
Adapting and combining specific biochemical and physical methods to investigate the properties of fat is the first step of an integrated approach conducted on fat-filled dairy powders, which have an economic and qualitative importance. The study incl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b238cafe0b62c00c0a18a82dd73bf83f
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00730015
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00730015
Publikováno v:
Lait
Lait, Elsevier, 2007, 87, pp.187-236. ⟨10.1051/lait:2007010⟩
Le Lait
Le Lait, INRA Editions, 2007, 87 (3), pp.187-236
Le Lait (87), 187-236. (2007)
Lait, Elsevier, 2007, 87, pp.187-236. ⟨10.1051/lait:2007010⟩
Le Lait
Le Lait, INRA Editions, 2007, 87 (3), pp.187-236
Le Lait (87), 187-236. (2007)
Nowadays, fat-filled spray-dried dairy powders have acquired an economic importance. Increasing the fat content leads to further quality implications such as off-flavors, and poor rehydration and flowing properties. However, the control of the drying
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c972ae625033c72bb28b2a8e8e8709fc
https://hal.archives-ouvertes.fr/hal-01454032
https://hal.archives-ouvertes.fr/hal-01454032