Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Sylvie Moundanga"'
Autor:
Thị-Thanh-Trúc Phùng, Sébastien Dupont, Laurent Beney, Sylvie Moundanga, Emmanuel Denimal, Phú-Hà Hồ, Thomas Karbowiak
Publikováno v:
Heliyon, Vol 10, Iss 16, Pp e36339- (2024)
Recent research has promoted considerable interest in the potential health benefits of the new generation of probiotics. Despite the abundance of probiotic supplements, their adhesion and thereby colonization in the intestinal tract of the host, a de
Externí odkaz:
https://doaj.org/article/1ea6ac40c60544649f582eb325fe4b2b
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
Autor:
Séverine Vessot, Ghania Degobert, Géraldine Agusti, Claudia Cogne, Julien Andrieu, Laurent Beney, Patrick Gervais, Sylvie Moundanga
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Autor:
Nasreddine Benbettaieb, Emna Mlaouah, Sylvie Moundanga, Claire‐Hélène Brachais, Mia Kurek, Kata Galić, Frédéric Debeaufort
Publikováno v:
Journal of the science of food and agricultureREFERENCES.
Poly(lactic acid) (PLA) has limited uses for moist and acidic foods due to its barrier properties, which are fairly poor, and its sensitivity to moisture.Deposition of thin coatings based on natural biopolymers (gelatin) incorporating bioactive agent
Experimental study and optimization of freeze-drying cycles of a model Casei type probiotic bacteria
Autor:
Julien Andrieu, Ghania Degobert, Pierre Verlhac, Laurent Beney, Claudia Cogné, Patrick Gervais, Séverine Vessot-Crastes, Sylvie Moundanga
Publikováno v:
Drying Technology. 38:2120-2133
The objective of this paper was to present experimental results concerning the optimization of freeze-drying cycles of a model type casei probiotic bacteria with water based formulations using lact...
Autor:
Sylvie Moundanga, Frédéric Debeaufort, Claire-Hélène Brachais, Rima Mahfoudh, Nasreddine Benbettaïeb, Odile Chambin
Publikováno v:
International Journal of Biological Macromolecules
International Journal of Biological Macromolecules, Elsevier, 2020, 160, pp.780-794. ⟨10.1016/j.ijbiomac.2020.05.199⟩
International Journal of Biological Macromolecules, Elsevier, 2020, 160, pp.780-794. ⟨10.1016/j.ijbiomac.2020.05.199⟩
International audience; Hydrocolloid-based films containing natural phenolic antioxidants (gallic and trans-cinnamic acids at 5% w/wt of polymers) embedded in a gelatin/chitosan matrix were designed as sustainable active packaging. This work deals wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10a232cff8d4e172bd1b6c76ec168e0e
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02859832
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02859832
Publikováno v:
Journal of Biotechnology. 102:269-279
The effect of a rapid temperature increase on the volume of different types of cells was investigated. Experiments were carried out using continuous microscopic image analysis. Volume variation of yeast cells, yeast spheroplasts and human leukaemia c
Chitosan-based packaging films were investigated for antimicrobial efficiency against food spoilage microorganisms through headspace technique. Five chitosan based films containing carvacrol with known mass partition coefficient (Kmass) in the range
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a99f1769211707f020e919a70965491f
https://doi.org/10.1016/j.foodcont.2012.11.049
https://doi.org/10.1016/j.foodcont.2012.11.049
BACKGROUND AND AIMS Optimization of osmotic dehydration in different plant cells has been investigated through the variation of parameters such as the nature of the sugar used, the concentration of osmotic solutions and the processing time. In micro-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::005ed27e6ea6c4c80dbd9ce6ea985641
https://europepmc.org/articles/PMC2778400/
https://europepmc.org/articles/PMC2778400/
Autor:
Patrick Gervais, Pierre-André Marechal, Iñigo Martínez de Marañón, Laurent Beney, Sylvie Moundanga
Publikováno v:
Biochemical Engineering Journal
Biochemical Engineering Journal, Elsevier, 2001, 9 (3), pp.205--210. 〈10.1016/s1369-703x(01)00145-0〉
Biochemical Engineering Journal, Elsevier, 2001, 9 (3), pp.205--210. 〈10.1016/s1369-703x(01)00145-0〉
International audience; Influence of the kinetics of osmotic pressure variation on yeast viability was related to the rate of water transfer across the yeast membrane. A very high value of membrane hydraulic permeability (Lp>6 × 10−11 m s−1 Pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::786491cdc09ed73b697c3b3d80797163
https://hal.archives-ouvertes.fr/hal-01668045
https://hal.archives-ouvertes.fr/hal-01668045