Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Yolande Noël"'
Autor:
Franck Dufrene, Cécile Aubert, Erick Casalta, Eric Beuvier, Yolande Noël, Jean-Marc Cachenaut
Publikováno v:
Lait
Lait, Elsevier, 2005, 85 (3), pp.205-222. ⟨10.1051/lait:2005019⟩
Lait, Elsevier, 2005, 85 (3), pp.205-222. ⟨10.1051/lait:2005019⟩
The application of defined specific starter strains and their influence on microbiological, biochemical and sensory characteristics were studied during ripening of Venaco cheese, a traditional Corsican raw milk cheese manufactured with goat's or ewe'
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc9efc9fc01e95b0d08346d8d57ca24a
https://doi.org/10.1051/lait:2005019
https://doi.org/10.1051/lait:2005019
Autor:
Eric Beuvier, H. Lamprell, F. Maurin, A. Kodjo, Jean-François Chamba, E. Borges, Yolande Noël, L. Villard
Publikováno v:
Food Microbiology. 22:261-265
Certain strains of Staphylococcus aureus (S. aureus) are capable of producing enterotoxins. In dairy products, these enterotoxins are the second major cause of foodborne disease in France. The main objective of this study was to type a selection of e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9bc5a58e0be36c366db40c41fc65986
https://doi.org/10.1016/j.fm.2004.02.005
https://doi.org/10.1016/j.fm.2004.02.005
Autor:
Yolande Noël, Jean-Michel Reparet
Publikováno v:
Le Lait. 83:321-333
Relationships between functional properties and variables obtained with a temperature- sweep dynamic shear test of twenty different varieties of cheese were evaluated. Flowability was assessed using a modified Schreiber test and stretchability by a m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fbd4f78aa1eebe79aa4a2cba18290b4
https://doi.org/10.1051/lait:2003015
https://doi.org/10.1051/lait:2003015
Autor:
Dominique Le Bars, Marie-Xavière Maroselli, Christophe Carré, Christine Achilleos, Erick Casalta, Yolande Noël
Publikováno v:
Le Lait. 81:529-546
Characterization of Bastelicaccia cheese. The cheesemaking parameters and the mi- crobiological, physico-chemical and rheological properties of Bastelicaccia, a soft cheese produced in Corsica, were studied in order to characterize the product. The w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3d072847dc62c86892322ee0c3941f1
https://doi.org/10.1051/lait:2001149
https://doi.org/10.1051/lait:2001149
Autor:
Pierre Lavanchy, Sylvie Pocher, Ylva Ardö, Yolande Noël, Luisa Pellegrino, Dominique Le Bars, Anthony Hunter, Wemer Luginbuhl, Anna Polychroniadou
Publikováno v:
Lait
Lait, Elsevier, 1998, pp.569-588
Lait, Elsevier, 1998, pp.569-588
Relationships between sensory and instrumental measurements of cheese texture have been explored through an interlaboratory experiment in the framework of a European FLAIR pro- gramme (SENS, Concerted Action no. 2, contract AG RF 025). Ten very diffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23061cb4474b54cd2c8bc5cffb7b7340
https://doi.org/10.1051/lait:1998552
https://doi.org/10.1051/lait:1998552
Autor:
Christophe Bugaud, Yolande Noël, Laurent Tessier, Sylvie Pochet, Solange Buchin, Jean François Chamba, Bruno Martin
Publikováno v:
Lait
Lait, Elsevier, 2001, 81, pp.593-607
Le Lait
Le Lait, INRA Editions, 2001, 81 (5), pp.593-607. ⟨10.1051/lait:2001152⟩
Lait, Elsevier, 2001, 81, pp.593-607
Le Lait
Le Lait, INRA Editions, 2001, 81 (5), pp.593-607. ⟨10.1051/lait:2001152⟩
International audience; The relationships between the texture and composition of Abondance cheese (Haute-Savoie, France) and the milk used for its production, were investigated under real conditions of cheese production. Ten different types of pastur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e81c740ce2a2b5cc2890804d436fee6
https://hal.inrae.fr/hal-02680240
https://hal.inrae.fr/hal-02680240
Publikováno v:
Archives of Oral Biology
Archives of Oral Biology, Elsevier, 1999, 44, pp.1005-1012
Archives of Oral Biology, Elsevier, 1999, 44, pp.1005-1012
Adjustments of mastication to food texture have been examined in various studies, but the notion of food texture is often ill defined and usually assessed in terms of hardness. The goal of this study was to examine the pattern of activity in masseter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57d758dc50b95e066fd2bdae2d18fa92
https://pubmed.ncbi.nlm.nih.gov/10669078
https://pubmed.ncbi.nlm.nih.gov/10669078
Les proprietes texturales du fromage de Parmigiano Reggiano sont examinees par analyses rheologique et sensorielle. Les analyses portent sur 12 fromages de trois âges differents (12, 18, 28 mois) selectionnes dans 12 fromageries choisies au hasard.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b32cbcf7510bd0af00a73cef45cdf8c2
https://hal.science/hal-00929483
https://hal.science/hal-00929483
Autor:
Yolande Noël, Chantal Septier, Sylvie Issanchou, Patrick Etiévant, J. L. Le Quere, S. Dalmas, C. Salles
Publikováno v:
Lait
Lait, Elsevier, 1995, 75 (6), pp.535-549
Lait, Elsevier, 1995, 75 (6), pp.535-549
Summary - A cheese model used to perform sensory evaluation of flavour compounds extracted from various cheese varieties was made with caseins, low heat milk powder, deodorized milk fat, NaCI and renne!. Its composition and physicochemical properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ff0603838daab91da31c3e02afd1788
https://hal.science/hal-00929458
https://hal.science/hal-00929458
Autor:
Luis Herrero, Juan Squella, Corrado Adamo, Mario Zannoni, Florence Bérodier, Pierre Lavanchy, Yolande Noël
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 1993, 26, pp.59-68
LWT-Food Science and Technology, Elsevier, 1993, 26, pp.59-68
Dans le cadre du programme FLAIR COST 902, un groupe d'analyse sensorielle des fromages s'est forme pour harmoniser l'entrainement des jurys de degustation et pour avoir une methode commune pour caracteriser les fromages a pâte dure et semidure. Cin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a01856c26a5419471aa1838ae95619a
https://hal.inrae.fr/hal-02714672
https://hal.inrae.fr/hal-02714672