Zobrazeno 1 - 10
of 117
pro vyhledávání: '"Pascal DEGRAEVE"'
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:
Zapryana Denkova, Bogdan Goranov, Denica Blazheva, Teodora Tomova, Desislava Teneva, Rositsa Denkova-Kostova, Aleksandar Slavchev, Rafael Pagán, Pascal Degraeve, Georgi Kostov
Publikováno v:
Applied Sciences, Vol 13, Iss 20, p 11281 (2023)
The growing consumer demand for the development of functional foods with a number of benefits for the consumer has led to a considerable increase in the studies focused on examining different natural agents to be included in the composition of newly
Externí odkaz:
https://doaj.org/article/b3f5b033f1634d69bd23c00aecbfd972
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
Publikováno v:
Foods, Vol 11, Iss 4, p 555 (2022)
Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to im
Externí odkaz:
https://doaj.org/article/aed4a0601e25494c9332e1369b44e172
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 12, Iss 3, Pp 1061-1069 (2018)
Consumer demand for healthy foods has been increasing for a few decades. In the formulations of their low-fat products, most food manufacturers use artificial aroma and texturing agents. However, the additives used are often judged negatively by co
Externí odkaz:
https://doaj.org/article/e8af0177567f49b6a7a7dab42da4853c
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 6, Pp 529-533 (2016)
Whey was fermented using different lactic acid bacteria in order to obtain an ingredient as a substitute for butter in pastry products. Lactococcus lactis subsp. lactis biovar diacetylactis was selected based on its capacity to produce buttery flavou
Externí odkaz:
https://doaj.org/article/32f9a9f4a1c140d19b5f56a1c3621072