Výsledky vyhledávání - "Sébastien Fraud"

Akademický článek

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Autor: Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud, Anne-Claire Péron, Sandra Helinck, Sophie Landaud

Publikováno v: Foods, Vol 9, Iss 3, p 349 (2020)

Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldeh

Externí odkaz: https://doaj.org/article/85942c136b9c43f795e4da3585e4ee30

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Akademický článek

Overview of a surface-ripened cheese community functioning by meta-omics analyses.

Publikováno v: PLoS ONE, Vol 10, Iss 4, p e0124360 (2015)

Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbia

Externí odkaz: https://doaj.org/article/2fc98956513f420aa76a0cc1db491761

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Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

Autor: Sébastien Fraud, Nadège Bel, Olivier Rué, Pascal Bonnarme, Eric Dugat-Bony, Anne-Sophie Sarthou, Jessie Catellote, Sarah Chuzeville, Valentin Loux, Sandra Helinck

Publikováno v: Food Research International
Food Research International, 2019, 125, pp.108643. ⟨10.1016/j.foodres.2019.108643⟩

Sodium reduction in the human diet is currently one of the main concerns for public health agencies and, consequently, has become a challenge for the food industries. In this study, the impact of reduced sodium chloride content (20%) or its partial s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b25d9b211934099bfe1bcea6dd712871
https://hal.archives-ouvertes.fr/hal-02349939

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Investigation of the activity of the microorganisms in a reblochon-style cheese by metatranscriptomic analysis

Autor: Jean-Marie Beckerich, Pascal Bonnarme, Sébastien Fraud, Françoise Irlinger, Christophe Monnet, Eric Dugat-Bony, Dominique Swennen

Publikováno v: Frontiers in Microbiology
Frontiers in Microbiology, Frontiers Media, 2016, 7, ⟨10.3389/fmicb.2016.00536⟩
Frontiers in Microbiology (7), . (2016)
Frontiers in Microbiology, Vol 7 (2016)

The microbial communities in cheeses are composed of varying bacteria, yeasts, and molds, which contribute to the development of their typical sensory properties. In situ studies are needed to better understand their growth and activity during cheese

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::720da3c7e05166c37a445f73f8966c73
https://hal.inrae.fr/hal-02633875/document

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Investigation of [i]Geotrichum candidum[/i] gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR

Autor: Jessie Castellote, Sébastien Fraud, Frédéric Fer, Pascal Bonnarme, Françoise Irlinger, Christophe Monnet, Dominique Swennen

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2015, 194, pp.54-61. ⟨10.1016/j.ijfoodmicro.2014.11.009⟩

Cheese ripening involves the activity of various bacteria, yeasts or molds, which contribute to the development of the typical color, flavor and texture of the final product. In situ measurements of gene expression are increasingly being used to impr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a7abbca2916047f52c2d9d1a26590ea
https://hal.archives-ouvertes.fr/hal-01195507

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Efficacy and Mycobactericidal Action of Aldehydes: Structure-Activity Relationship

Autor: Jean-Yves Maillard, Sébastien Fraud

Publikováno v: ACS Symposium Series ISBN: 9780841274051

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0af71255070f9f21fd9bbca41be7b6a3
https://doi.org/10.1021/bk-2007-0967.ch008

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Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

Publikováno v: PLoS ONE, Vol 10, Iss 4, p e0124360 (2015)
Plos One 4 (10), e0124360. (2015)
PLoS ONE
PLoS ONE, Public Library of Science, 2015, 10 (4), pp.e0124360. ⟨10.1371/journal.pone.0124360⟩

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::548277f1f034cb6b118cdd8783974b40
https://doi.org/10.1371/journal.pone.0124360

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