Zobrazeno 1 - 10
of 163
pro vyhledávání: '"Nadia OULAHAL"'
Publikováno v:
Heliyon, Vol 10, Iss 3, Pp e24929- (2024)
Yeasts are a widespread group of microorganisms that are receiving increasing attention from scientists and industry. Their diverse biological activities and broad-spectrum antifungal activity make them promising candidates for application, especiall
Externí odkaz:
https://doaj.org/article/7efce3e3322945ca81d55c91b8001742
Autor:
Daniel Berdejo, Diego García-Gonzalo, Nadia Oulahal, Rositsa Denkova-Kostova, Vesela Shopska, Georgi Kostov, Pascal Degraeve, Rafael Pagan
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 3, Pp 357-377 (2023)
Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of action of their bioactive ingredients. The development of tailor-made fo
Externí odkaz:
https://doaj.org/article/e088942e562444bba9ac872c482bff99
Autor:
Doriane Martin, Catherine Joly, Coralie Dupas-Farrugia, Isabelle Adt, Nadia Oulahal, Pascal Degraeve
Publikováno v:
Foods, Vol 12, Iss 14, p 2657 (2023)
Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its reta
Externí odkaz:
https://doaj.org/article/7e6b0c99928e4485a4579eb194012285
Autor:
Nadia Oulahal, Pascal Degraeve
Publikováno v:
Frontiers in Microbiology, Vol 12 (2022)
In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been stimulated by sanitary, environmental, regulatory, and marketing concerns. In this context, besides
Externí odkaz:
https://doaj.org/article/70c7d39d3eef469d98aff87f2b1b0a4b
Autor:
Seat Ni Wai, Yu Hsuan How, Lejaniya Abdul Kalam Saleena, Pascal Degraeve, Nadia Oulahal, Liew Phing Pui
Publikováno v:
Foods, Vol 11, Iss 22, p 3583 (2022)
Single-use synthetic plastics that are used as food packaging is one of the major contributors to environmental pollution. Hence, this study aimed to develop a biodegradable edible film incorporated with Limosilactobacillus fermentum. Investigation o
Externí odkaz:
https://doaj.org/article/0c1777e3c3244d789492cba2955f36eb
Autor:
Bogdan Goranov, Desislava Teneva, Rositsa Denkova-Kostova, Vesela Shopska, Nadia Oulahal, Zapryana Denkova, Georgi Kostov, Pascal Degraeve, Rafael Pagan
Publikováno v:
Molecules, Vol 27, Iss 17, p 5631 (2022)
Probiotic bacteria are used for food biopreservation because their metabolic products might contribute to ensuring food microbiological safety and/or increase its shelf life without the addition of chemical preservatives. Moreover, biopreserved foods
Externí odkaz:
https://doaj.org/article/8d218777d32b41d0a5373c8550957654
Autor:
Lynda Bouarab-Chibane, Valérian Forquet, Pierre Lantéri, Yohann Clément, Lucie Léonard-Akkari, Nadia Oulahal, Pascal Degraeve, Claire Bordes
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Besides their established antioxidant activity, many phenolic compounds may exhibit significant antibacterial activity. Here, the effect of a large dataset of 35 polyphenols on the growth of 6 foodborne pathogenic or food-spoiling bacterial strains,
Externí odkaz:
https://doaj.org/article/ceb9a76aa81e4dbf9661f695125c95c0
Autor:
Amandine Cottaz, Lynda Bouarab, Justine De Clercq, Nadia Oulahal, Pascal Degraeve, Catherine Joly
Publikováno v:
Frontiers in Chemistry, Vol 7 (2019)
There is an increasing interest for active food packaging incorporated with natural antimicrobial agents rather than synthetic preservatives. However, most of plastics for direct contact with food are made of polyolefins, usually processed by extrusi
Externí odkaz:
https://doaj.org/article/6a865f75d23c4ff0b15f3ac25bf7ea37
Autor:
Mojtaba Azari-Anpar, Pascal Degraeve, Sandrine Ecochard, Kambiz Jahanbin, Ali Assifaoui, Isabelle Adt, Yann Demarigny, Farideh Tabatabaei Yazdi, Nadia Oulahal
Publikováno v:
Food Control. 152:109874
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab413228af9cb0601832c5e2584f76da
https://doi.org/10.1016/j.foodcont.2023.109874
https://doi.org/10.1016/j.foodcont.2023.109874
Autor:
Zeineb Jrad, Jean-Michel Girardet, Isabelle Adt, Nadia Oulahal, Pascal Degraeve, Touhami Khorchani
Publikováno v:
Mljekarstvo, Vol 64, Iss 4, Pp 287-294 (2014)
The effect of a successive in vitro hydrolysis by pepsin and pancreatin on the free radical scavenging activity of camel milk casein was investigated in order to assess the effect of gastro-intestinal digestion. Hydrolysis of camel casein was control
Externí odkaz:
https://doaj.org/article/6dcd9c0ed7c74653a39d8496fc090264