Výsledky vyhledávání - "Nicolas Moriceau"

Akademický článek

Evaluation of the Microbial Quality of Hermetia illucens Larvae for Animal Feed and Human Consumption: Study of Different Type of Rearing Substrates

Autor: Lenaïg Brulé, Boris Misery, Guillaume Baudouin, Xin Yan, Côme Guidou, Christophe Trespeuch, Camille Foltyn, Valérie Anthoine, Nicolas Moriceau, Michel Federighi, Géraldine Boué

Publikováno v: Foods, Vol 13, Iss 10, p 1587 (2024)

In the context of climate change and depletion of natural resources, meeting the growing demand for animal feed and human food through sufficient, nutritious, safe, and affordable sources of protein is becoming a priority. The use of Hermetia illucen

Externí odkaz: https://doaj.org/article/742a71c827e1402093390cb45f354c49

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Akademický článek

A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

Autor: Ngoc-Du Martin Luong, Louis Coroller, Monique Zagorec, Nicolas Moriceau, Valérie Anthoine, Sandrine Guillou, Jeanne-Marie Membré

Publikováno v: Foods, Vol 11, Iss 8, p 1114 (2022)

Measuring the pH of meat products during storage represents an efficient way to monitor microbial spoilage, since pH is often linked to the growth of several spoilage-associated microorganisms under different conditions. The present work aimed to dev

Externí odkaz: https://doaj.org/article/a9fe5f69be124941a5da9aba97cd1fea

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Akademický článek

Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere

Publikováno v: Data in Brief, Vol 30, Iss , Pp 105453- (2020)

Data in this article provide detailed information on the diversity of bacterial communities present on 576 samples of raw pork or poultry sausages produced industrially in 2017. Bacterial growth dynamics and diversity were monitored throughout the re

Externí odkaz: https://doaj.org/article/b74ea3b8ca5c45b39165e975a7cd1472

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Akademický článek

Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

Autor: Stéphane Chaillou, Mihanta Ramaroson, Gwendoline Coeuret, Albert Rossero, Valérie Anthoine, Marie Champomier-Vergès, Nicolas Moriceau, Sandrine Rezé, Jean-Luc Martin, Sandrine Guillou, Monique Zagorec

Publikováno v: Microorganisms, Vol 10, Iss 2, p 456 (2022)

We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from lo

Externí odkaz: https://doaj.org/article/20dfeb292e9144b8a1b017de6cfe4a1a

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Combination of high pressure treatment at 500 MPa and biopreservation with a Lactococcus lactis strain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

Autor: Marie Champomier-Verges, Sandrine Rezé, V. Anthoine, Stéphane Chaillou, Mihanta Ramaroson, Monique Zagorec, Jean-Luc Martin, Gwendoline Coeuret, Nicolas Moriceau, Albert Rossero, Sandrine Guillou

We investigated the combined effects of biopreservation and high pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of dice cooked ham from loc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::41d74dfb32f3c885c00b00e826d43cf3
https://doi.org/10.1101/2020.07.22.215863

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Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham

Autor: V. Anthoine, Frédérique Duranton, Albert Rossero, Sandrine Guillou, Monique Zagorec, Mihanta Ramaroson, Sandrine Rezé, Jean-Luc Martin, Nicolas Moriceau

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2018, 276, pp.28-38. ⟨10.1016/j.ijfoodmicro.2018.04.010⟩

International audience; High Pressure Processing (HPP) and biopreservation can contribute to food safety by inactivation of bacterial contaminants. However these treatments are inefficient against bacterial endospores. Moreover, HPP can induce spore

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9ee4c45be914433d4123be2c3f8de85
https://doi.org/10.1016/j.ijfoodmicro.2018.04.010

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Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging

Autor: Amélie Rouger, Monique Zagorec, Nicolas Moriceau, Benoit Remenant, Hervé Prévost

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2018, 70, pp.7-16. ⟨10.1016/j.fm.2017.08.013⟩

International audience; Poultry meat, the second most consumed meat in France, is commercialized mainly as portions of chicken cuts with various quality labels, stored under various modified atmosphere packaging (MAP), with shelf-life ranging from 9

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25cb2dfd84e88b7394079b19609dba87
https://hal.inrae.fr/hal-02621918

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