Výsledky vyhledávání - "food matrice"

Isolation and Screening of Potential Probiotic Strains from a Traditional Fermented Food Matrice-Chhurpi of North East India

Autor: Jasveen Bajwa, Nivedita Sharma

Publikováno v: Journal of Research: THE BEDE ATHENAEUM. 8:89

Diversity within the species of lactic acid bacteria and bacilli has created the ethnic foods with different sensory characteristics. This study evaluated the potential of different microbial strains isolated from chhurpi-a north east fermented food.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::038e0f2ddc0c223f045e0f1fa754ec46
https://doi.org/10.5958/0976-1748.2017.00012.1

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Influence of additives on the physicochemical properties in amorphous food matrice

Autor: Liang, Jun

There is lot of literature on the physico-chemical changes occurring in the ingredients (mainly starches, proteins) during food processing, but there is a need to understand how these biopolymers interact with the minor ingredients (plasticizer, suga

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f30f245b49dc4481995110382e73b6e6

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Impact of non typical food matrice and cell density on Bacillus cereus emetic toxin production

Autor: A, Rajkovic, M, Uyttendaele, J, Debevere

Publikováno v: Communications in agricultural and applied biological sciences. 70(2)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::64e0d08b70bd0c871a59cb3cc2d759a1
https://pubmed.ncbi.nlm.nih.gov/16366265

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A multi-center peptidomic investigation of simulated gastrointestinal food digestion

Publikováno v: 7th International Conference on Food Digestion
7th International Conference on Food Digestion, INFOGEST research network (www.cost-infogest.eu), May 2022, Cork, Ireland

This conference is a major event in the field of Food, Nutrition and Health. It is organized in the frame of the INFOGEST research network(www.cost-infogest.eu) whose objective is to “improve the health properties of food by sharing our knowledge o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::775b08059fb32842aefe160376877386
https://hal.inrae.fr/hal-03660594

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Interactions positives entre bactéries lactiques favorisées par les dépendances nutritionnelles fondées sur l’azote

Autor: Canon, Fanny, Briard-Bion, Valérie, Jardin, Julien, Thierry, Anne, Gagnaire, Valérie

Publikováno v: Journées Scientifiques ED EGAAL
Journées Scientifiques ED EGAAL, Jun 2021, Rennes, France
SFM Microbes 2021
SFM Microbes 2021, Sep 2021, Nantes, France. 2021
IDF International Cheese Science and Technology Symposium
IDF International Cheese Science and Technology Symposium, Jun 2021, virtual edition, Canada. 2021
Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2021, ⟨10.1128/AEM.01055-21⟩
Les Journées Scientifiques de l'ED EGAAL
Les Journées Scientifiques de l'ED EGAAL, Jun 2021, Rennes, France
13th Symposium on Lactic Acid Bacteria
13th Symposium on Lactic Acid Bacteria, Aug 2021, mode virtuel, Netherlands. 2021, ⟨10.1128/aem.01055-21⟩

International audience; Nutritional dependencies, especially those regarding nitrogen sources, govern numerous microbial positive interactions. As for lactic acid bacteria (LAB), responsible for the sanitary, organoleptic, and health properties of mo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::85d1f7eb13eacfad6ebcc1c667c98d91
https://hal.inrae.fr/hal-03318544

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A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring

Autor: Marina DellaGreca, Alessandra Napolitano, Federica Moccia, María Ángeles Martín, Stefania Marzorati, Lucia Panzella, Luis Goya, Sonia Ramos

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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A red pigment was prepared by reaction of chlorogenic acid (CGA) with tryptophan (TRP) in air at pH 9 (37% w/w yield) and evaluated as food dye. The main component of pigment was formulated as an unusual benzochromeno[2,3-b]indole linked to a TRP uni

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3793abff3e6215359dd606132d5d26c
http://hdl.handle.net/10261/249794

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Food Tracking Perspective: DNA Metabarcoding to Identify Plant Composition in Complex and Processed Food Products

Autor: Massimo Labra, Anna Sandionigi, Antonia Bruno, Maurizio Casiraghi, Giulia Agostinetto, Lorenzo Bernabovi, Jessica Frigerio

Publikováno v: Genes
Genes, Vol 10, Iss 3, p 248 (2019)
Volume 10
Issue 3

One of the main goals of the quality control evaluation is to identify contaminants in raw material, or contamination after a food is processed and before it is placed on the market. During the treatment processes, contamination, both accidental and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26e89c888c97596cdf346786bb49f624
http://europepmc.org/articles/PMC6470991

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Bacteriophages as modulator for the human gut microbiota: Release from dairy food systems and survival in a dynamic human gastrointestinal model

Autor: Jörg Hinrichs, Sylvain Denis, Charles M. A. P. Franz, Natalia Wagner, Horst Neve, Herbert Schmidt, Meike Samtlebe, Zeynep Atamer, Sandrine Chalancon, Stéphanie Blanquet-Diot

Publikováno v: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2018, 91, pp.235-241. ⟨10.1016/j.lwt.2018.01.033⟩
LWT-Food Science and Technology, 2018, 91, pp.235-241. ⟨10.1016/j.lwt.2018.01.033⟩

International audience; Understanding the functions of the human gut microbiota and its associated phageome is of major interest. The human gut contains about 1015 phage particles, suggesting that phages may modulate the gut microbiota. Nevertheless,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bf2a904d7ea08322672605fc54b993c
https://hal.inrae.fr/hal-02624787

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Applications of High and Ultra High Pressure Homogenization for Food Safety

Autor: Rosalba Lanciotti, Francesca Patrignani

Publikováno v: Frontiers in Microbiology
Frontiers in Microbiology, Vol 7 (2016)

Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time (LTLT) and high temperature short time (HTST) treatments are the most commonly used hurdles for the pasteurization of fluid foods an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d3fdc8457479030163713c5e1a94a0d
https://doi.org/10.3389/fmicb.2016.01132

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