Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Rémi Saurel"'
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nut
Externí odkaz:
https://doaj.org/article/2c36fd8ffa5b4355b772f3da7be5c61d
Publikováno v:
Foods, Vol 12, Iss 13, p 2528 (2023)
The partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food. Hence, to control the heat treatment of a composite protein ingredient, this work investigated the thermal behavior of mixtures of raw egg w
Externí odkaz:
https://doaj.org/article/de218f1babb642aaa81c8c90fb3e829e
Publikováno v:
Fermentation, Vol 8, Iss 6, p 244 (2022)
Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor techn
Externí odkaz:
https://doaj.org/article/c0952e9bb5764af7a47eb50b0ea942d8
Autor:
Thanh Dat Nguyen, Stéphane Guyot, Caroline Pénicaud, Stéphanie Passot, Christophe Sandt, Fernanda Fonseca, Rémi Saurel, Florence Husson
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
In the present paper, the Layer by Layer (LbL) method using β-lactoglobulin and sodium alginate was performed to individually encapsulate Saccharomyces cerevisiae cells in microorganized shells in order to protect them against stresses during dehydr
Externí odkaz:
https://doaj.org/article/253d57d6a7904e1f964b91bbf04360a8
Autor:
Antonio Anchieta Câmara, Thanh Dat Nguyen, Rémi Saurel, Christophe Sandt, Caroline Peltier, Laurence Dujourdy, Florence Husson
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
During industrial yeast production, cells are often subjected to deleterious hydric variations during dehydration, which reduces their viability and cellular activity. This study is focused on the yeast Lachancea thermotolerans, particularly sensitiv
Externí odkaz:
https://doaj.org/article/5a5395e1cdbe4f919f13cbde81ad6dfd
Autor:
Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaissari, Rémi Saurel, Adem Gharsallaoui
Publikováno v:
Applied Sciences, Vol 11, Iss 13, p 5778 (2021)
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as
Externí odkaz:
https://doaj.org/article/89ec028af5a541a793751d966f430cf7
Publikováno v:
Foods, Vol 10, Iss 3, p 549 (2021)
Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that l
Externí odkaz:
https://doaj.org/article/e7a52e4068b04803b3ca55f8ad5457b2
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-23
Nowadays, legumes are considered as a good source of plant-based proteins to replace animal ones. They are more favorable regarding environmental aspects and health benefits, therefore many people consider moving toward a greener diet. Interestingly,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fce679bb7c9226bb6f48cf300748dba1
https://doi.org/10.1080/10408398.2022.2098247
https://doi.org/10.1080/10408398.2022.2098247
Autor:
Jian Kuang, Pascaline Hamon, Florence Rousseau, Eliane Cases, Saïd Bouhallab, Rémi Saurel, Valérie Lechevalier
In the present work, the interactions and associations between low denatured pea globulins (PPI) and purified main egg white proteins (ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYS)) were studied at pH 7.5 and 9.0 by using isothermal titra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22c2bf153c5bf0445a8a038cc52fdfe0
https://doi.org/10.21203/rs.3.rs-2858214/v1
https://doi.org/10.21203/rs.3.rs-2858214/v1
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(11)
The presence of secondary metabolites responsible for off-flavours in peas may influence consumers' acceptance. These undesirable compounds may increase due to biotic stress or cultivar. Therefore, grains from two pea (Pisum sativum L.) cultivars (Cr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b1aa013321577345ab53ed561199e58
https://pubmed.ncbi.nlm.nih.gov/35275406
https://pubmed.ncbi.nlm.nih.gov/35275406