Zobrazeno 1 - 10
of 150
pro vyhledávání: '"Michel, Britten"'
Autor:
Sophie Lamothe, Michel Britten
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 8, Pp 5242-5252 (2023)
ABSTRACT: Gastric digestion of 2 commercial ultrafiltered milks and milk enriched with skim milk powder (to simulate concentration by reverse osmosis) was investigated and compared with the digestion of nonconcentrated milk. Curd formation and proteo
Externí odkaz:
https://doaj.org/article/5c544c3b1b1d4b2fb8f90966c3e11cb5
Autor:
Sabine Alalam, Julien Chamberland, Alexia Gravel, Véronique Perreault, Michel Britten, Yves Pouliot, Steve Labrie, Alain Doyen
Publikováno v:
Dairy, Vol 3, Iss 2, Pp 248-261 (2022)
Treatment of dairy white wastewater (WW) by reverse osmosis (RO) is usually performed to generate process water and to reclaim dairy components for their valorization. For this study, a mixture of pasteurized milk and WW from a dairy plant was concen
Externí odkaz:
https://doaj.org/article/fdad0d2d46b5497a85f0f6d0662f4b9f
Autor:
Iulia Stratulat, Michel Britten, Stephane Salmieri, Patrick Fustier, Daniel St-Gelais, Claude P. Champagne, Monique Lacroix
Publikováno v:
Journal of Functional Foods, Vol 13, Iss , Pp 300-307 (2015)
Encapsulation technology provides many benefits to the food fortification: protection from oxygen and light, a best dispersion and biodisponibility, etc. In this study, vitamin D3 was encapsulated in two flaxseed oil emulsion formulations. Emulsions
Externí odkaz:
https://doaj.org/article/a632ebcf97a84838865313880a2072a0
Publikováno v:
International Dairy Journal. 142:105653
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d961e9043bfcc40046144e9d7924713
https://doi.org/10.1016/j.idairyj.2023.105653
https://doi.org/10.1016/j.idairyj.2023.105653
Autor:
Iulia Stratulat, Michel Britten, Stephane Salmieri, Patrick Fustier, Daniel St-Gelais, Claude P. Champagne, Monique Lacroix
Publikováno v:
Journal of Functional Foods, Vol 6, Iss , Pp 48-59 (2014)
Vitamins E, A and CoQ10 were encapsulated in two flaxseed oil emulsion formulations. Emulsions were stabilized with calcium caseinate in presence or absence of lecithin and used to standardize cheese milk. Cheese yield and retention rate of proteins,
Externí odkaz:
https://doaj.org/article/6770907eb7fc4320b5e78f900cfbe7dd
Autor:
Julien Chamberland, Dany Mercier-Bouchard, Iris Dussault-Chouinard, Scott Benoit, Alain Doyen, Michel Britten, Yves Pouliot
Publikováno v:
Foods, Vol 8, Iss 6, p 198 (2019)
Ultrafiltration (UF) and microfiltration (MF) are widely-used technologies to standardize the protein content of cheesemilk. Our previous work demonstrated that protein retention of a 0.1-µm MF spiral-wound membrane (SWM) was lower, but close to tha
Externí odkaz:
https://doaj.org/article/967146b3d7164c0c900b3385d1025f56
Autor:
Maxime Saffon, Véronique Richard, Rafael Jiménez-Flores, Sylvie F. Gauthier, Michel Britten, Yves Pouliot
Publikováno v:
Foods, Vol 2, Iss 4, Pp 444-459 (2013)
The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, hom
Externí odkaz:
https://doaj.org/article/2555c117300849dea38e9fc740ea7ea5
Publikováno v:
Journal of Dairy Science. 103:201-209
Concentrating milk by reverse osmosis (RO) has the potential to increase cheese yield but is known to impair cheese-making properties. The main compositional differences between ultrafiltration (UF) and RO concentrates are the high lactose and minera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af4364eaa321a7b3a5393e254b6c9f07
https://doi.org/10.3168/jds.2019-16542
https://doi.org/10.3168/jds.2019-16542
Publikováno v:
Food & Function. 11:10126-10136
Health benefits have been associated with the consumption of omega-3 polyunsaturated fatty acids (PUFA). Linseed oil is rich in long chain omega-3 PUFA, but can generate toxic compounds due to its high susceptibility to oxidation. The nature of the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fce4820325b934eaa47be7eaa2bdd6dc
https://doi.org/10.1039/d0fo02072a
https://doi.org/10.1039/d0fo02072a