Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Pierre Malle"'
Autor:
Pascal Tournayre, Pierre Malle, J. L. Berdague, Frédéric Mercier, François Leduc, Ossarath Kol, N. Kondjoyan, Guillaume Duflos
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2012, 131 (4), pp.1304-1311. ⟨10.1016/j.foodchem.2011.09.123⟩
Food Chemistry, Elsevier, 2012, 131 (4), pp.1304-1311. ⟨10.1016/j.foodchem.2011.09.123⟩
International audience; The aim of this work was to reliably identify odorous compounds of European seabass (Dicentrarchus labrax) after 1,4 and 15 days of storage in order to find markers of freshness or spoilage. For this purpose, a dynamic headspa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a2c888bbc7471fb51dddb5d8114ac0a
https://doi.org/10.1016/j.foodchem.2011.09.123
https://doi.org/10.1016/j.foodchem.2011.09.123
Publikováno v:
Journal of Food Protection. 74:302-310
In 2008, the French Institute for Public Health Surveillance reported an increase in the number of histamine food poisoning outbreaks and cases in France. The aim of this study was to propose a new monitoring plan for characterizing consumers' exposu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20f1d7ae1dc4664de77ed73330d68251
https://doi.org/10.4315/0362-028x.jfp-10-234
https://doi.org/10.4315/0362-028x.jfp-10-234
Publikováno v:
Food Control. 21:1415-1418
The aim of this work was to evaluate the increase of Listeria monocytogenes on new salmon preparations (salt–sugar–pepper–dill salmon) in comparison with that obtained on cold-smoked salmon. Salmon preparations were inoculated with L. monocytog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afb9b582fdc0cea8732a3ba11ec0e904
https://doi.org/10.1016/j.foodcont.2010.03.009
https://doi.org/10.1016/j.foodcont.2010.03.009
Publikováno v:
Journal of Food Protection. 73:1344-1347
We have developed a method for rapid quantification of fish spoilage bacteria based on quantitative PCR with degenerated oligonucleotides that hybridize on the torA gene coding for trimethylamine N-oxide reductase, one of the major bacterial enzymes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99c408313ae1a741ebb89bb2a2290d5c
https://doi.org/10.4315/0362-028x-73.7.1344
https://doi.org/10.4315/0362-028x-73.7.1344
Autor:
Graziella Midelet-Bourdin, Stéphanie Copin, S. Rudelle, Guylaine Leleu, Pierre Malle, Mireille Cardinal, Françoise Leroi, Annie Beaufort
Publikováno v:
Journal of Food Protection. 71:2198-2207
Detection and enumeration of Listeria monocytogenes and total spoilage bacteria in 40 batches of cold-smoked salmon (one batch = 42 products from the same day of manufacture) straight from the factory were carried out. If L. monocytogenes was detecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12d6e82dc9460cfe5f5ea6dd333927bb
https://doi.org/10.4315/0362-028x-71.11.2198
https://doi.org/10.4315/0362-028x-71.11.2198
Publikováno v:
Journal of Food Protection. 70:891-900
Retail seafood products were analyzed on their use-by date using the international reference methods NF EN ISO 11290-1 and 11290-2 (collectively method R) or an in-house method (method B) for the isolation of Listeria monocytogenes. The sensitivity o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d60a0b65acd5fd2476a80486fd692c67
https://doi.org/10.4315/0362-028x-70.4.891
https://doi.org/10.4315/0362-028x-70.4.891
Publikováno v:
Journal of the Science of Food and Agriculture. 86:600-611
Changes in volatile compounds were monitored in whiting (Merlangius merlangus), cod (Gadus morhua) and mackerel (Scomber scombrus) and related to spoilage. Data are presented from headspace/mass spectrometric (HS/MS) analysis and solid-phase microext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c20db35e9b7d24d30dcd0c56e46a05f1
https://doi.org/10.1002/jsfa.2386
https://doi.org/10.1002/jsfa.2386
Publikováno v:
Food Research International. 36:141-147
Collagenase activity and changes in muscular protein of iced Atlantic cod stored for 9 days were studied. The crude fish muscle extract showed maximum collagenase-like activity against bovine insoluble tendon collagen at 48 h of incubation at 37 °C.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d411707e711d23b31f73a083f751c19c
https://doi.org/10.1016/s0963-9969(02)00129-1
https://doi.org/10.1016/s0963-9969(02)00129-1
Autor:
Vincent Méjean, Stephanie Copin, Gérard Giordano, Sylvie Degremont, Guillaume Duflos, Jean-Philippe Dos Santos, Pierre Malle
Publikováno v:
Journal of Rapid Methods and Automation in Microbiology. 10:149-159
Objective criteria used to assess the fish freshness in the laboratory are currently inadequate. During contamination of muscle tissue, bacteria reduce trimethylamine oxide (TMAO) to trimethylamine (TMA) in the absence of oxygen. Based on this reacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04d2264faff9c01b6c3e2a772cc91ac5
https://doi.org/10.1111/j.1745-4581.2002.tb00022.x
https://doi.org/10.1111/j.1745-4581.2002.tb00022.x
Publikováno v:
Scopus-Elsevier
Biogenic amine levels and other biochemical indicators were measured to study the safety of and the loss of freshness in iced Atlantic cod. Biogenic amine content exhibited high variability during iced storage of Atlantic cod. Ornithine and lysine de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00de734eec2405563b04edde9f434322
https://doi.org/10.4315/0362-028x-65.7.1152
https://doi.org/10.4315/0362-028x-65.7.1152