Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Yvan Choiset"'
Autor:
Fabrício Luiz Tulini, Nolwenn Hymery, Yvan Choiset, Jean-Marc Chobert, Thomas Haertlé, Elaine Cristina Pereira De Martinis, Gwenaelle Le Blay
Publikováno v:
Journal of Functional Foods, Vol 15, Iss , Pp 533-540 (2015)
Lactobacillus paracasei FT700 was tested for its survival in simulated gastrointestinal conditions (in vitro) and for its sensitivity to antibiotics. The strain was used to produce fermented milk and the cell-free supernatant was freeze-dried and app
Externí odkaz:
https://doaj.org/article/79b88f20048b4761ab29d2f142f6a8b3
Autor:
Nataliia Limanska, Andrii Merlich, Maryna Zlatohurska, Mykola Galkin, Nadiia Korotaieva, Tetiana Ivanytsia, Yvan Choiset, Volodymyr Ivanytsia, Thomas Haertlé
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e5871
Lactiplantibacillus plantarum species is known for the high diversity of the loci encoding bacteriocin (plantaricin) production. The aim of this work was to study the distribution of pln genes in French and Ukrainian isolates of L. plantarum originat
Autor:
Thiwanya Choeisoongnern, Sartjin Peerajan, Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Yvan Choiset, Sasithorn Sirilun, Thomas Haertlé, Hanitra Rabesona
Publikováno v:
Ciência e Tecnologia de Alimentos
Ciência e Tecnologia de Alimentos, Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2020, 40 (3), pp.571-579. ⟨10.1590/fst.13219⟩
Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 3, Pp 571-579 (2019)
Food Science and Technology, Volume: 40, Issue: 3, Pages: 571-579, Published: 20 DEC 2019
Food Science and Technology, Issue: ahead, Published: 20 DEC 2019
Ciência e Tecnologia de Alimentos, Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2020, 40 (3), pp.571-579. ⟨10.1590/fst.13219⟩
Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 3, Pp 571-579 (2019)
Food Science and Technology, Volume: 40, Issue: 3, Pages: 571-579, Published: 20 DEC 2019
Food Science and Technology, Issue: ahead, Published: 20 DEC 2019
International audience; A total of 544 isolates of lactic acid bacteria isolated from fermented products: 451 isolates from fermented products from Thailand and 93 isolated from French fermented products were screened for bacteriocin production. 10 i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d33bc1f56c9912e4229000625d2b8bc
https://hal.inrae.fr/hal-03170344
https://hal.inrae.fr/hal-03170344
Autor:
Jean-Marc Chobert, Thomas Haertlé, Lamia Aouar, Yvan Choiset, Meriem Derouiche, Hacène Medjoudj, Mohammed Nasreddine Zidoune, Ali Adnan Hayaloglu
Publikováno v:
Analytical Letters
Analytical Letters, Taylor & Francis, 2020, 53 (6), pp.905-921. ⟨10.1080/00032719.2019.1685531⟩
Analytical Letters, Taylor & Francis, 2020, 53 (6), pp.905-921. ⟨10.1080/00032719.2019.1685531⟩
International audience; Bouhezza is an Algerian traditional cheese made using different types of milk (goat, sheep and cow), ripened in a goat-skin or sheep-skin bag called Chekoua or Djeld of Bouhezza. The objective of the study was the characteriza
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d35a0f6e2da03e0095e06d317e966823
https://hal.inrae.fr/hal-03154638
https://hal.inrae.fr/hal-03154638
Autor:
Yvan Choiset, Gilles Feron, Guy Della Valle, Hanitra Rabesona, Juliette Palier, M. Assad-Bustillos
Publikováno v:
Journal of Texture Studies
Journal of Texture Studies, Wiley-Blackwell, 2020, 51 (1), pp.134-143. ⟨10.1111/jtxs.12486⟩
Journal of Texture Studies, Wiley-Blackwell, 2020, 51 (1), pp.134-143. ⟨10.1111/jtxs.12486⟩
This study investigated the digestibility of proteins in a pea protein-fortified sponge cake, as well as the impact of the degree of structure of the bolus produced by elderly subjects on the digestibility of proteins by combining ex vivo and in vitr
Autor:
Mykola Galkin, Andrii Merlich, Volodymyr Ivanytsia, Jean-Marc Chobert, Tetiana Ivanytsia, Yvan Choiset, Nataliia Vasylieva, Nataliia Limanska, Maryna Zlatohurska, Thomas Haertlé
Publikováno v:
Journal of Microbiology, Biotechnology and Food Sciences
Journal of Microbiology, Biotechnology and Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 2019, 8 (6), pp.1326-1331. ⟨10.15414/jmbfs.2019.8.6.1326-1331⟩
Journal of Microbiology, Biotechnology and Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 2019, 8 (6), pp.1326-1331. ⟨10.15414/jmbfs.2019.8.6.1326-1331⟩
Evaluation of Lactobacillus plantarumstrains perspective for plant protection or fermentation of food of plant origin should include tests on abilitiesto attach to plant surfaces and to form biofilms. Comparing RAPD-profiles with these properties and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c88b8352505eaf7ac6221d4d1270a84
https://hal.inrae.fr/hal-02563195
https://hal.inrae.fr/hal-02563195
Publikováno v:
International Journal of Applied and Physical Sciences. 5
Four strains of lactic acid bacteria (LAB), isolated from various Thai traditional fermented foods, were investigated on free radical scavenging activity of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Ac
Autor:
Hanitra Rabesona, Sébastien Curet, Colette Larré, Kamel Eddine El Mecherfi, Thomas Haertlé, Roberta Lupi, Olivier Rouaud, Yvan Choiset
Publikováno v:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, ⟨10.1007/s13197-018-3471-9⟩
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, 56 (1), pp.177-186. ⟨10.1007/s13197-018-3471-9⟩
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, ⟨10.1007/s13197-018-3471-9⟩
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, 56 (1), pp.177-186. ⟨10.1007/s13197-018-3471-9⟩
International audience; The main aim of this study was to develop a continuous microwave treatment system of whey proteins and then apply this process at 37 degrees C, 50 degrees C, 65 degrees C and 70 degrees C to achieve pepsinolysis and produce ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8728d025199ca57a41c795ed203e24f
https://hal.archives-ouvertes.fr/hal-01936898
https://hal.archives-ouvertes.fr/hal-01936898
Autor:
Halima Boughellout, M.N. Zidoune, Jean-Marc Chobert, Thomas Haertlé, Hanitra Rabesona, Yvan Choiset
Publikováno v:
Revue Française d'Allergologie. 56:344-348
Resume Introduction Les proteines du lait camelin presentent une faible homologie avec celles des caseines bovines, alors que la β-lactoglobuline, principale proteine allergisante du lait bovin, est completement absente du lait camelin. Cette differ
Autor:
Jean-Marc Chobert, Iskra Ivanova, Hanitra Rabesona, Bernadette Dora Gombossy de Melo Franco, Yanath Belguesmia, Svetoslav Dimitrov Todorov, Thomas Haertlé, Matheus de Souza Barbosa, Yvan Choiset
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Control
Food Control, Elsevier, 2016, 60, pp.103-112. ⟨10.1016/j.foodcont.2015.07.029⟩
Universidade de São Paulo (USP)
instacron:USP
Food Control
Food Control, Elsevier, 2016, 60, pp.103-112. ⟨10.1016/j.foodcont.2015.07.029⟩
The aim of this study was to explore the biochemical and genetic features of the two-peptide bacteriocin produced by a Lactobacillus plantarum strain isolated from Italian type salami produced in Brazil ( Lb. plantarum MBSa4). Identification of bacte