Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Rémy, Cachon"'
Publikováno v:
Heliyon, Vol 9, Iss 12, Pp e22658- (2023)
Food irradiation is a preservation technique and in respect with regulations, is applied to a limited number of products. Nevertheless, this technique could be interesting for products sensitive to heat treatment, and to limit alteration caused to th
Externí odkaz:
https://doaj.org/article/d2e855da37034d27a8d2ea353a429dc0
Publikováno v:
Molecules, Vol 27, Iss 3, p 852 (2022)
Vegetal proteins are of high interest for their many positive aspects, but their ‘beany’ off-flavor is still limiting the consumer’s acceptance. The aim of this work was to investigate the conservation of pea protein isolate (PPI) during time a
Externí odkaz:
https://doaj.org/article/810c4339e074489d968610a730294268
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:4493-4508
Vegetable proteins are in high demand due to current issues surrounding meat consumption and changes in eating habits, but they are still not accepted by consumers due to their strong bitterness, astringent taste, and "beany" off-flavor. This review
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53fe4908b09147795028bf169ca5b303
https://doi.org/10.1021/acs.jafc.1c07505
https://doi.org/10.1021/acs.jafc.1c07505
Publikováno v:
International Microbiology.
Background One of todays’ scientific challenge due to climate change and environmental issues is to find alternatives to the production of molecules of interest from petrochemistry. This study focuses on the understanding of the production of butyr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25c517bfc08457664a135766b2aef21c
https://doi.org/10.1007/s10123-022-00316-y
https://doi.org/10.1007/s10123-022-00316-y
Autor:
Rémy Cachon
Publikováno v:
Lactic Acid Bacteria as Cell Factories ISBN: 9780323919302
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6613687294b42b74a6c901e1a4382750
https://doi.org/10.1016/b978-0-323-91930-2.00015-8
https://doi.org/10.1016/b978-0-323-91930-2.00015-8
Autor:
Titilayo Adenike Ajayeoba, Maria Alexandri, Dimitra Alimpoumpa, Monique Ferrary Américo, Pedro Arana-Agudelo, Violaine Athès, Surabhi Awasthi, Vasco Ariston de Carvalho Azevedo, Fernanda Alvarenga Lima Barroso, Catherine Béal, Sudhanshu S. Behera, Rémy Cachon, Gabriela Munis Campos, Rodrigo Dias de Oliveira Carvalho, Diarra Compaoré-Sérémé, Tales Fernando da Silva, Luís Cláudio Lima de Jesus, Gargi Dey, Montet Didier, Marcellin Koffi Djè, Wafaa Donia, Tahmineh Farel, Lucas Jorge da Silva Fernandes, Andria dos Santos Freitas, Rafael de Assis Gloria, Reena Gupta, Mohammad Towsif Hossain, Oluwatosin Ademola Ijabadeniyi, Vasiliki Kachrimanidou, Ankush Kerketta, Nikolaos Kopsahelis, Amenan Clémentine Kouakou-Kouamé, Juliana Guimarães Laguna, Iliada K. Lappa, Gaytri Mahajan, Justine Maïworé, Elsaadani Moez, Didier Montet, Marwen Moussa, Florent Kouadio N’guessan, Jean-Justin Essia Ngang, Omotola Folake Olagunju, Tarak C. Panda, Aikaterini Papadaki, Spiros Paramithiotis, Vishwas Patel, Chrysanthi Pateraki, Katarzyna Polanowska, Ramesh C. Ray, Joana L. Rodrigues, Lígia R. Rodrigues, Tarek Sahar, Serge Samandoulougou, Túlio Marcos Santos, Hagrétou Sawadogo-Lingani, Neha Sharma, Vibhuti Sharma, Arumugam Sundaramanickam, Fidèle Wend-Bénédo Tapsoba, Larissa Yacine Waré
Publikováno v:
Lactic Acid Bacteria as Cell Factories ISBN: 9780323919302
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f5cc02e88355bf5b1aa3a9855618b53
https://doi.org/10.1016/b978-0-323-91930-2.09992-2
https://doi.org/10.1016/b978-0-323-91930-2.09992-2
Publikováno v:
Food Research International
Food Research International, Elsevier, 2021, 150, pp.110760. ⟨10.1016/j.foodres.2021.110760⟩
Food Research International, Elsevier, 2021, 150, pp.110760. ⟨10.1016/j.foodres.2021.110760⟩
International audience; HS-SPME-GC-MS is widely used to characterize the profile of volatile compounds despite some bad uses with a lack of information on the precision and repeatability of this technique. This work proposes a method, including a cal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d92c3dd059104c66dc709432862751d8
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03463092
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03463092
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2020, 95, pp.196-204. ⟨10.1016/j.tifs.2019.11.021⟩
Trends in Food Science and Technology, Elsevier, 2020, 95, pp.196-204. ⟨10.1016/j.tifs.2019.11.021⟩
International audience; Background; Current issues surrounding meat consumption and changes in eating habits have motivated the development of meat substitutes. Vegetable proteins, especially legume proteins, are of interest. Soybean is the most wide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bf83e38366be902b486beae044caa86
https://doi.org/10.1016/j.tifs.2019.11.021
https://doi.org/10.1016/j.tifs.2019.11.021
Autor:
Célia, Roussel, Bruno, Ebel, Edouard, Munier, Damien, Michelon, Florence, Martin-Dejardin, Eric, Beuvier, Joëlle, De Coninck, Philippe, Gaudu, Rémy, Cachon
Publikováno v:
Food Research International. 156:111154
Lactic acid bacteria (LAB) are important microorganisms in the food industry as functional starters for the manufacture of fermented food products and as probiotics. Redox potential (E
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46ad1ca30ec020fe8f5dc54c6d8a0468
https://doi.org/10.1016/j.foodres.2022.111154
https://doi.org/10.1016/j.foodres.2022.111154
Autor:
Rémy Cachon, Duried Alwazeer
Publikováno v:
Folia Microbiologica
Folia Microbiologica, Springer Verlag (Germany), 2020, 65, pp.467-473. ⟨10.1007/s12223-019-00749-5⟩
Folia Microbiologica, Springer Verlag (Germany), 2020, 65, pp.467-473. ⟨10.1007/s12223-019-00749-5⟩
International audience; The aim of the present study was to develop an ion-selective electrode method for the continuous determination of the intracellular pH in Lactobacillus plantarum using a small-scale bioreactor. This method employed a salicylat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dfdda49a626bf17aa72ac099c8cc729
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02433373
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02433373