Physicochemical properties of wild and cultivated Saccharina latissima macroalgae harvested in the Canadian boreal-subarctic transition zone.

Autor: Monteiro Vasconcelos MM; Université fédérale du Piauí (UFPI), Campus Universitário Ministro Petrônio Portella - Bairro Ininga, CEP: 64049-550, Teresina, Piauí, Brazil.; Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l'Agriculture, G1V OA6, Québec, Québec, Canada., Vollet Marson G; Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l'Agriculture, G1V OA6, Québec, Québec, Canada., Turgeon SL; Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l'Agriculture, G1V OA6, Québec, Québec, Canada., Tamigneaux É; Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l'Agriculture, G1V OA6, Québec, Québec, Canada.; École des pêches et de l'aquaculture du Québec (ÉPAQ), Cégep de la Gaspésie et des Iles, Québec Fisheries and Aquaculture Innovation Centre, Merinov, 6 rue du Parc, G0C 1V0, Grande-Rivière, Québec, Canada., Beaulieu L; Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l'Agriculture, G1V OA6, Québec, Québec, Canada.

Publikováno v: Heliyon [Heliyon] 2024 Apr 12; Vol. 10 (8), pp. e29626. Date of Electronic Publication: 2024 Apr 12 (Print Publication: 2024).

Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant-based dietary fibers from food wastes.

Autor: Aghajanzadeh S; Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.; Institute of Nutrition and functional foods, Laval University, Québec, Canada., Fayaz G; Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.; Institute of Nutrition and functional foods, Laval University, Québec, Canada., Soleimanian Y; Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.; Institute of Nutrition and functional foods, Laval University, Québec, Canada., Ziaiifar AM; Food Process Engineering Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran., Turgeon SL; Institute of Nutrition and functional foods, Laval University, Québec, Canada.; Food Science Department, Laval University, Québec, Canada., Khalloufi S; Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.; Institute of Nutrition and functional foods, Laval University, Québec, Canada.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2023 Jan; Vol. 22 (1), pp. 4-45. Date of Electronic Publication: 2022 Oct 05.

Analysis of Microbiota Persistence in Quebec's Terroir Cheese Using a Metabarcoding Approach.

Autor: Raymond-Fleury A; Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l'Agriculture, Quebec City, QC G1V 0A6, Canada., Lessard MH; Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l'Agriculture, Quebec City, QC G1V 0A6, Canada., Chamberland J; Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l'Agriculture, Quebec City, QC G1V 0A6, Canada., Pouliot Y; Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l'Agriculture, Quebec City, QC G1V 0A6, Canada., Dugat-Bony E; UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France., Turgeon SL; Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l'Agriculture, Quebec City, QC G1V 0A6, Canada., St-Gelais D; Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l'Agriculture, Quebec City, QC G1V 0A6, Canada.; Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Center, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada., Labrie S; Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l'Agriculture, Quebec City, QC G1V 0A6, Canada.

Publikováno v: Microorganisms [Microorganisms] 2022 Jul 09; Vol. 10 (7). Date of Electronic Publication: 2022 Jul 09.

Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review.

Autor: Soleimanian Y; Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.; Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada., Sanou I; Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.; Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada., Turgeon SL; Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada.; Food Science Department, Laval University, Québec City, Québec, Canada., Canizares D; Department of Food Engineering and Technology, Institute of Biosciences, Language and Physical Sciences (IBILCE), UNESP - São Paulo State University, São José do Rio Preto, Brazil., Khalloufi S; Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.; Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2022 Jan; Vol. 21 (1), pp. 371-415. Date of Electronic Publication: 2021 Dec 23.

Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt.

Autor: Krebs L; STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada.; Faculty of Health, Medicine and Life Sciences, Maastricht University, 6211 LK Maastricht, The Netherlands., Bérubé A; STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada., Iung J; STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada., Marciniak A; STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada., Turgeon SL; STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada., Brisson G; STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Jul 29; Vol. 10 (8). Date of Electronic Publication: 2021 Jul 29.