Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Rémi Przybylski"'
Autor:
Fateh Bougherra, Abdelkader Dilmi-Bouras, Rafik Balti, Rémi Przybylski, Faiza Adoui, Hacene Elhameur, Mickaël Chevalier, Christophe Flahaut, Pascal Dhulster, Nedjar Naima
Publikováno v:
Journal of Functional Foods, Vol 32, Iss , Pp 112-122 (2017)
An extracellular serine metalloprotease produced by Lactococcus lactis subsp lactis BR16 isolated from Algerian traditional fermented food was used for hydrolyzing bovine casein in order to identify antibacterial peptide. Antibacterial peptide was se
Externí odkaz:
https://doaj.org/article/d32ea826d7a04e208172798fbfe7b2f1
Publikováno v:
Membranes, Vol 11, Iss 2, p 73 (2021)
Hydrolysis of bovine hemoglobin (bHb), the main constituent of bovine cruor by-product, releases a natural antimicrobial peptide (NKT) which could present a major interest for food safety. To enrich this, tangential ultrafiltration can be implemented
Externí odkaz:
https://doaj.org/article/8c610de422c24d3cb8eb681b6164f15a
Autor:
Rémi Przybylski, Laurent Bazinet, Loubna Firdaous, Mostafa Kouach, Jean-François Goossens, Pascal Dhulster, Naïma Nedjar-Arroume
Publikováno v:
Membranes, Vol 10, Iss 5, p 90 (2020)
The fractionation of bioactive peptides from hydrolysate is a main challenge to produce efficient alternative for synthetic additives. In this work, electrodialysis with ultrafiltration membrane (EDUF) was proposed to increase the purity of one antim
Externí odkaz:
https://doaj.org/article/392a520088df4e4ba1b908b283cdf6d2
Autor:
Abir Mokni Ghribi, Assaâd Sila, Rémi Przybylski, Naima Nedjar-Arroume, Ines Makhlouf, Christophe Blecker, Hamadi Attia, Pascal Dhulster, Ali Bougatef, Souhail Besbes
Publikováno v:
Journal of Functional Foods, Vol 12, Iss , Pp 516-525 (2015)
Enzymatic hydrolysis of chickpea protein concentrate (CP) by Alcalase® and some physiochemical and antioxidant properties of the resulting hydrolysate (CPH) were characterised. CPH displayed higher antioxidant activity than CP. This hydrolysate was
Externí odkaz:
https://doaj.org/article/78be02afbd7841e39960454f832fb91e
Autor:
Assaâd Sila, Karima Hedhili, Rémi Przybylski, Semia Ellouz-Chaabouni, Pascal Dhulster, Ali Bougatef, Naima Nedjar-Arroume
Publikováno v:
Journal of Functional Foods, Vol 11, Iss , Pp 322-329 (2014)
There is great interest in the development of antimicrobial peptides as a potentially novel class of antimicrobial agents. In this study we evaluated the mode of action of new peptides (Gly-Val-His, Trp-His-Arg, Trp-His-Phe, Pro-Pro-Ser-Ser, Ala-Ala-
Externí odkaz:
https://doaj.org/article/645fc585069a4203880c9bd695543c2c
Publikováno v:
INFORM International News on Fats, Oils, and Related Materials. 31:15-18
Publikováno v:
Membranes
Membranes, MDPI, 2021, 11 (2), pp.73. ⟨10.3390/membranes11020073⟩
Volume 11
Issue 2
Membranes, 2021, 11 (2), pp.73. ⟨10.3390/membranes11020073⟩
Membranes, Vol 11, Iss 73, p 73 (2021)
Membranes, MDPI, 2021, 11 (2), pp.73. ⟨10.3390/membranes11020073⟩
Volume 11
Issue 2
Membranes, 2021, 11 (2), pp.73. ⟨10.3390/membranes11020073⟩
Membranes, Vol 11, Iss 73, p 73 (2021)
Hydrolysis of bovine hemoglobin (bHb), the main constituent of bovine cruor by-product, releases a natural antimicrobial peptide (NKT) which could present a major interest for food safety. To enrich this, tangential ultrafiltration can be implemented
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31f87b25ae4410839ef0868342a0b638
https://hal.archives-ouvertes.fr/hal-03161640
https://hal.archives-ouvertes.fr/hal-03161640
Autor:
Rémi Przybylski, Loubna Firdaous, Pascal Dhulster, Naima Nedjar, Jean-François Goossens, Mostafa Kouach, Laurent Bazinet
Publikováno v:
Food chemistry
Food chemistry, 2019, Food chemistry, 304, ⟨10.1016/j.foodchem.2019.125448⟩
Food Chemistry
Food Chemistry, 2019, Food chemistry, 304, ⟨10.1016/j.foodchem.2019.125448⟩
Food chemistry, 2019, Food chemistry, 304, ⟨10.1016/j.foodchem.2019.125448⟩
Food Chemistry
Food Chemistry, 2019, Food chemistry, 304, ⟨10.1016/j.foodchem.2019.125448⟩
International audience; Blood, from slaughterhouses, is an inevitable part of meat production, causing environmental problems due to the large volumes recovered and its low valorization. However, the α137-141 peptide, a natural antimicrobial peptide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0b33ba945e82e66d8b4699ec9c4b0ea
http://hdl.handle.net/20.500.12210/74814
http://hdl.handle.net/20.500.12210/74814
Publikováno v:
Waste and Biomass Valorization
Autor:
Mickaël Chevalier, Rémi Przybylski, Nedjar Naima, Abdelkader Dilmi-Bouras, Rafik Balti, Faiza Adoui, Pascal Dhulster, Hacene Elhameur, Christophe Flahaut, Fateh Bougherra
Publikováno v:
Journal of Functional Foods, Vol 32, Iss, Pp 112-122 (2017)
An extracellular serine metalloprotease produced by Lactococcus lactis subsp lactis BR16 isolated from Algerian traditional fermented food was used for hydrolyzing bovine casein in order to identify antibacterial peptide. Antibacterial peptide was se