Zobrazeno 1 - 10
of 102
pro vyhledávání: '"bactéries lactiques"'
Autor:
Souare, Mamadou Lamarana
In West Africa, the seed of the cowpea (Parkia biglobosa) is used in traditional pharmacopoeia and especially in human food as a condiment. This legume is very rich in proteins and lipids and remains a poorly exploited source of protein. Our thesis f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3711::7ea15b6be4783e6a1558dc457e139980
https://theses.hal.science/tel-03851501
https://theses.hal.science/tel-03851501
Lactic acid bacteria (LAB) are widely used to produce a variety of fermented and functional foods. On an industrial scale, LAB are produced and stabilized by freezing and freeze-drying. Depending on the strain, these cryopreservation processes lead t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::5efbec724a177496e68ed2707d7d6e59
https://pastel.archives-ouvertes.fr/tel-03942745
https://pastel.archives-ouvertes.fr/tel-03942745
Autor:
Begriche, Liza
Publikováno v:
Alimentation et Nutrition. 2021
Master; Fermented vegetables are an important source of vitamins and minerals, but also an important source of micro-organisms to the gastrointestinal tract. Fermentation increases the storage time of vegetables and contributes to the improvement of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2592::383cadcd5ee65a42c409814add1604dc
https://hal.inrae.fr/hal-03281933/document
https://hal.inrae.fr/hal-03281933/document
Autor:
George, Fanny
Publikováno v:
Médecine humaine et pathologie. Université de Lille, 2021. Français. ⟨NNT : 2021LILUS022⟩
Toxic metals such as lead, cadmium, and to a lesser extent, aluminium are detrimental to health and represents a major public problem. They are health threatening whenever they are ingested by aliments or water or inhaled). Some bacteria are able to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::75f1ef40724ca6dfb0ee2f55c7005ec7
https://tel.archives-ouvertes.fr/tel-03488299/file/2021LILUS022.pdf
https://tel.archives-ouvertes.fr/tel-03488299/file/2021LILUS022.pdf
Autor:
George, Fanny
Publikováno v:
Médecine humaine et pathologie. Université de Lille, 2021. Français. ⟨NNT : 2021LILUS022⟩
Toxic metals such as lead, cadmium, and to a lesser extent, aluminium are detrimental to health and represents a major public problem. They are health threatening whenever they are ingested by aliments or water or inhaled). Some bacteria are able to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1398::75f1ef40724ca6dfb0ee2f55c7005ec7
https://theses.hal.science/tel-03488299
https://theses.hal.science/tel-03488299
The present paper reports, for the first time to our knowledge, on the preliminary investigation of the spontaneous lacto-fermentation of cabbage (Brassica oleracea, var. capitata) grown in northern Algeria. The lacto-fermentation process applied on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2592::e708d8dbbf5b48555c474eaed73f7e3a
https://hal.science/hal-03206113
https://hal.science/hal-03206113
Autor:
Girardeau, Amélie
C. maltaromaticum was selected in the development of biological time-temperature integrators (TTI), mainly because it is a lactic acid bacterium able to grow within the storage temperature range of perishable foods and it exhibits exceptional cryores
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::a0b77fa3359186b58a16c945ba0c6c20
https://pastel.archives-ouvertes.fr/tel-03671246
https://pastel.archives-ouvertes.fr/tel-03671246
Publikováno v:
CBL 2019-22. Colloque du Club des Bactéries Lactiques
CBL 2019-22. Colloque du Club des Bactéries Lactiques, Jun 2019, Caen, France. 2019
CBL 2019-22. Colloque du Club des Bactéries Lactiques, Jun 2019, Caen, France
HAL
CBL 2019-22. Colloque du Club des Bactéries Lactiques, Jun 2019, Caen, France. 2019
CBL 2019-22. Colloque du Club des Bactéries Lactiques, Jun 2019, Caen, France
HAL
From ancient times, lactic acid bacteria (LAB) have been used for preserving agricultural raw materials. Today LAB are of great importance for the food and biotechnology industry. They are widely used as starters for manufacturing food (e.g., yogurt,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ccddea88e8c14fde7d86665665028661
https://hal.archives-ouvertes.fr/hal-02268915
https://hal.archives-ouvertes.fr/hal-02268915
Autor:
Hostalrich, Lisa
Publikováno v:
Agronomie. 2020
Biogenic amines are allergenic compounds and also molecules that can alter the organoleptic profile of wines. Lactic acid bacteria in wine, including Oenococcus oeni, the main strain in malolactic fermentation, are able to produce these molecules fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2592::5c469234a46118182af7e95ca572fc97
https://dumas.ccsd.cnrs.fr/dumas-03254099/document
https://dumas.ccsd.cnrs.fr/dumas-03254099/document
Autor:
Bachtarzi, Nadia
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Tesis llevada a cabo para conseguir el grado de Doctor por la Université des Frères Mentouri Constantine 1.--2020-11-02
[FR] Les produits laitiers naturellement fermentés constituent une source intéressante de nouvelles souches de bactéries
[FR] Les produits laitiers naturellement fermentés constituent une source intéressante de nouvelles souches de bactéries
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ad364267165a993bdd4c631f899d1b6b
http://hdl.handle.net/10261/238269
http://hdl.handle.net/10261/238269