Zobrazeno 1 - 10
of 109
pro vyhledávání: '"Yves, Waché"'
Autor:
Duried Alwazeer, Longna Li, Alexandros Ch. Stratakos, Tyler W. LeBaron, John T. Hancock, Yves Waché
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Externí odkaz:
https://doaj.org/article/22522bfbc7b24de5b7a21a0058d7a313
Autor:
Thi Minh Ngoc Ta, Cynthia Romero-Guido, Thi Hanh Phan, Hai Dang Tran, Hanh Tam Dinh, Yves Waché
Publikováno v:
AIMS Biophysics, Vol 9, Iss 3, Pp 257-270 (2022)
Yeast are a powerful material for the encapsulation of compounds. Usually, yeast used as capsules are inactivated by the encapsulation treatment, which is stressful to cells. However, if kept active, cells can bring their own activity in addition to
Externí odkaz:
https://doaj.org/article/3ef23f67fc6a4e399bf71eb9cf5db33b
Publikováno v:
Fermentation, Vol 9, Iss 6, p 532 (2023)
To study the effect of elevated oxygen concentrations on β-oxidation for the production of lactones by Yarrowia lipolytica W29 in solid state fermentation (SSF), experiments using oxygen-enriched air, with different initial concentrations of oxygen
Externí odkaz:
https://doaj.org/article/6c1ee3c8930e401b9ef0bd1ea4a88ac7
Autor:
Mia Kurek, Nadjet Benaida-Debbache, Ivona Elez Garofulić, Kata Galić, Sylvie Avallone, Andrée Voilley, Yves Waché
Publikováno v:
Antioxidants, Vol 11, Iss 4, p 742 (2022)
This review paper gives an insight into the effective delivery mechanisms for health-promoting substances and highlights the challenges of using antioxidants and bioactives in foods. The selection criteria for choosing bioactives and their extraction
Externí odkaz:
https://doaj.org/article/0cf8ed159bd743e2b51c652d38be1448
Autor:
Giorgia Perpetuini, Pumnat Chuenchomrat, Valentin Pereyron, Maxime Haure, Da Lorn, Le-Ha Quan, Phu-Ha Ho, Tien-Thanh Nguyen, Thi-Yen Do, Quyet-Tien Phi, Thi Kim Chi Nguyen, Hélène Licandro, Son Chu-Ky, Rosanna Tofalo, Warissara Kasikonsunthonchai, Saowalak Adunphatcharaphon, Awanwee Petchkongkaew, Yves Waché
Publikováno v:
Inventions, Vol 6, Iss 2, p 31 (2021)
Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and some can bring
Externí odkaz:
https://doaj.org/article/e1fb6923dc6d4f0a84633acf504e6118
Autor:
Yves Waché, Thuy-Le Do, Thi-Bao-Hoa Do, Thi-Yen Do, Maxime Haure, Phu-Ha Ho, Anil Kumar Anal, Van-Viet-Man Le, Wen-Jun Li, Hélène Licandro, Da Lorn, Mai-Huong Ly-Chatain, Sokny Ly, Warapa Mahakarnchanakul, Dinh-Vuong Mai, Hasika Mith, Dzung-Hoang Nguyen, Thi-Kim-Chi Nguyen, Thi-Minh-Tu Nguyen, Thi-Thanh-Thuy Nguyen, Thi-Viet-Anh Nguyen, Hai-Vu Pham, Tuan-Anh Pham, Thanh-Tam Phan, Reasmey Tan, Tien-Nam Tien, Thierry Tran, Sophal Try, Quyet-Tien Phi, Dominique Valentin, Quoc-Bao Vo-Van, Kitiya Vongkamjan, Duc-Chien Vu, Nguyen-Thanh Vu, Son Chu-Ky
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing f
Externí odkaz:
https://doaj.org/article/7b9372b28fab425f8fb9c9f4081b226a
Publikováno v:
Probiotics, Prebiotics and Synbiotics. :103-121
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b52bf370268c6392cf8f9ab85db88e8
https://doi.org/10.1002/9781119702160.ch5
https://doi.org/10.1002/9781119702160.ch5
Autor:
Thi Kim Chi Nguyen, Hélène Licandro, Sandrine Perino, Yves Waché, Aurélie Cendres, Maxime Haure
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2022, 154, pp.112637. ⟨10.1016/j.lwt.2021.112637⟩
LWT-Food Science and Technology, Elsevier, 2022, 154, pp.112637. ⟨10.1016/j.lwt.2021.112637⟩
International audience; Most of the glycosidic aroma precursors in grape consist of diglycosides such as rutinoside. Yeast glycosidases have been extensively studied but their activity is limited to monoglucosidic precursors. Yet, there is no study a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23a434dda5102792c7a8bc82b2edb3b9
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03382388
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03382388
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands)References. 77(1)
Yeast hulls, due to their specific thin mannoprotein layer and high content of β-glucan, constitute a promising material to stabilise the colour of anthocyanins. This study evaluates the potential of yeast hulls on the freeze-drying encapsulation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d973f113966d377106dc4c9a57506b07
https://pubmed.ncbi.nlm.nih.gov/35072856
https://pubmed.ncbi.nlm.nih.gov/35072856
Publikováno v:
Food Technology and Biotechnology, Vol 42, Iss 4, Pp 327-336 (2004)
Lipids are an important source of aroma compounds. In foods, lipids are degraded or modified by enzymatic activities that are originally present in the raw materials or that develop later due to the growth of microorganisms. Mimicking these natural p
Externí odkaz:
https://doaj.org/article/b995626330d5464ea36114e7a2037e50