Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Sylvie F. Gauthier"'
Autor:
Maxime Saffon, Véronique Richard, Rafael Jiménez-Flores, Sylvie F. Gauthier, Michel Britten, Yves Pouliot
Publikováno v:
Foods, Vol 2, Iss 4, Pp 444-459 (2013)
The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, hom
Externí odkaz:
https://doaj.org/article/2555c117300849dea38e9fc740ea7ea5
Autor:
Yves Pouliot, Tsutomu Okubo, Lekh R. Juneja, Yoshinori Mine, Bertrand P. Chay Pak Ting, Sylvie F. Gauthier
Publikováno v:
Membranes, Vol 1, Iss 3, Pp 149-161 (2011)
The objective of the study was to compare the antioxidant activity of two distinct hydrolysates and their peptide fractions prepared by ultrafiltration (UF) using membranes with molecular weight cut-off of 5 and 1 kDa. The hydrolysates were a delipid
Externí odkaz:
https://doaj.org/article/cb7c1541f3eb49a28a65bf9bdf995cc6
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:2956-2962
Among dietary carotenoids, lutein and zeaxanthin are known to protect against age-related macular degeneration, a leading cause of irreversible vision loss in the elderly. Egg yolk is rich in lutein and zeaxanthin, however, the effect of cooking and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dc30a057a1d571329848b7b29b1cc3e
https://doi.org/10.1021/jf505615w
https://doi.org/10.1021/jf505615w
Publikováno v:
LWT - Food Science and Technology. 57:99-105
Protein digestion in two liquid dairy matrixes with different heat treatments (pasteurized and sterilized milks) and in one semi-liquid dairy matrix (stirred-yogurt) was investigated using an in vitro gastrointestinal digestion model. After buccal di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b12d26e743fc5e580b812c7da4e29cd8
https://doi.org/10.1016/j.lwt.2014.01.026
https://doi.org/10.1016/j.lwt.2014.01.026
Publikováno v:
Animal Frontiers. 4:44-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a1e8f1a67c25deb7f35868f93b0b1c4
https://doi.org/10.2527/af.2014-0014
https://doi.org/10.2527/af.2014-0014
Autor:
Sylvie F. Gauthier, Julie Jean, Veronique Demers-Mathieu, Gilles Robitaille, Michel Britten, Ismail Fliss
Publikováno v:
International Dairy Journal. 32:6-12
The efficacy of an anionic peptides-enriched extract (APEE), produced by nanofiltration of a tryptic hydrolysate from whey proteins, to inhibit the growth of Listeria innocua and Listeria monocytogenes in reconstituted Cheddar cheese was studied. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cca8d1d0c9969bafa47353134bfc26c9
https://doi.org/10.1016/j.idairyj.2013.03.008
https://doi.org/10.1016/j.idairyj.2013.03.008
Autor:
Gilles Robitaille, Ismail Fliss, Julie Jean, Veronique Demers-Mathieu, Michel Britten, Sylvie F. Gauthier
Publikováno v:
International Dairy Journal. 28:94-101
Ultrafiltration permeate of whey protein tryptic hydrolyzate was processed by nanofiltration (NF) to obtain retentate (NFR) and permeate (NFP) that were then tested as inhibitors of Listeria , Staphylococcus aureus and Escherichia coli . NFR at 20 mg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad2fc6de16d43669134d2bbc8b6625ae
https://doi.org/10.1016/j.idairyj.2012.09.003
https://doi.org/10.1016/j.idairyj.2012.09.003
Autor:
Olivier Moroni, Sylvie F. Gauthier, Sylvie L. Turgeon, Adil Rocafi, Yves Pouliot, Eric Lamiot
Publikováno v:
Dairy Science & Technology. 91:615-627
The objective of the study was to characterize the effects of preheating of milk and of pasteurization steps during whey processing on the separation of transforming growth factor-beta 2 (TGF-β2) from whey protein concentrates (WPCs). Three heating
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12de20522ac5dc5d18f2839573e103f9
https://doi.org/10.1007/s13594-011-0041-6
https://doi.org/10.1007/s13594-011-0041-6
Autor:
Tsutomu Okubo, Yves Pouliot, Bertrand P. Chay Pak Ting, Sylvie F. Gauthier, Yoshinori Mine, Lekh Raj Juneja
Publikováno v:
Membranes, Vol 1, Iss 3, Pp 149-161 (2011)
Membranes; Volume 1; Issue 3; Pages: 149-161
Membranes
Membranes; Volume 1; Issue 3; Pages: 149-161
Membranes
The objective of the study was to compare the antioxidant activity of two distinct hydrolysates and their peptide fractions prepared by ultrafiltration (UF) using membranes with molecular weight cut-off of 5 and 1 kDa. The hydrolysates were a delipid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a06d535d01cbbdcb5df323f96d7e9ed8
http://www.mdpi.com/2077-0375/1/3/149/
http://www.mdpi.com/2077-0375/1/3/149/
Publikováno v:
Food Digestion. 2:13-22
The digestion of major whey proteins/peptides, transforming growth factor-beta2 (TGF-β2) and insulin-like growth factor-I (IGF-I) in a bovine whey protein extract (BWPE) was investigated in vitro using a dynamic gastrointestinal digestion system (TI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50e85a5cdb08e2d80d986e15d57abce7
https://doi.org/10.1007/s13228-011-0010-9
https://doi.org/10.1007/s13228-011-0010-9