Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI

Autor: Ellouze, M., Pichaud, M., Bonaiti, C., Coroller, L., Couvert, O., Thuault, D., Vaillant, R.

Publikováno v: In International Journal of Food Microbiology 2008 128(1):101-107

Modelling microbial growth in structured foods: towards a unified approach

Autor: Wilson, P.D.G ^*, Brocklehurst, T.F, Arino, S, Thuault, D, Jakobsen, M, Lange, M, Farkas, J, Wimpenny, J.W.T, Van Impe, J.F

Publikováno v: In International Journal of Food Microbiology 2002 73(2):275-289

Towards sustainability in cold chains : development of a quality, energy and environmental assessment tool (QEEAT)

Autor: Gwanpua, S. G., Verboven, P., Brown, T., Leducq, D., Verlinden, B. E., Evans, J., Sluis, S., Wissink, E. B., Taoukis, P., Gogou, E., Stahl, V., El Jabri, M., Thuault, D., Claussen, I., Indergård, E., M Nicolai, B., Alvarez, G., Annemie Geeraerd

Publikováno v: 3rd IIR International Conference on Sustainability and the Cold Chain. Proceedings: London, UK, June 23-25, 2014
3rd IIR International Conference on Sustainability and the Cold Chain
3rd IIR International Conference on Sustainability and the Cold Chain, Jun 2014, Londres, United Kingdom
3rd IIR International Conference on Sustainability and the Cold Chain, Jun 2014, Londres, United Kingdom. pp.7
Scopus-Elsevier
3rd IIR International Conference on Sustainability and the Cold Chain, ICCC 2014, 23 June 2014 through 25 June 2014, 525-531

Quantification of the impact of refrigeration technologies in terms of the quality of refrigerated food, energy usage, and environmental impact is essential to assess cold chain sustainability. In this paper, we present a software tool QEEAT (Quality

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::869da21344e1dde1f477a21a963b422b
https://hal.archives-ouvertes.fr/hal-01585885

How the cold chain impacts the shelf life of a ready-to-eat food regarding listeria monocytogenes

Autor: Beaufort, Aurélien Beaufort, Guillier, L., Duret, Steven, Bergis, H., Lintz, A., Hezard, B., El Jabri, M., Stahl, V., Thuault, D., Li, L., Derens, E.

Publikováno v: 2nd IIR International Conference on Sustainability and the Cold Chain. Proceedings: Paris, France, April 2-4, 2013
2nd IIR International conference on Sustainability and the Cold Chain, ICCC2013
2nd IIR International conference on Sustainability and the Cold Chain, ICCC2013, Apr 2013, Paris, France. 8 p

2nd IIR International conference on Sustainability and the Cold Chain, ICCC2013, Paris, FRA, 02-/04/2013 - 04/04/2013; International audience; For RTE foods that are able to support the growth of L. monocytogenes, a European Regulation (n°2073/2005)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::244663caebdbbeae9c2a622678172f8f
https://hal.archives-ouvertes.fr/hal-01469099

Characterization of diacetin B, a bacteriocin fromLactococcus lactissubsp.lactisbv.diacetylactisUL720

Autor: Bourgeois Cm, Ali D, Ronald E. Simard, Thuault D, Christophe Lacroix

Publikováno v: Canadian Journal of Microbiology. 41:832-841

Fourteen Lactococcus lactis strains showing inhibitory activity against Listeria innocua SICC 4202 were isolated from different French raw milks and raw milk cheeses and screened for bacteriocin production by the triple layer method under conditions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00ff83a2e6eb77bc64751a6e8cd7bc2a
https://doi.org/10.1139/m95-114