Výsledky vyhledávání - "matière grasse du lait"

Dissertation/ Thesis

Valorisation écoefficiente du lactosérum doux par procédés électrodialytiques pour la production de fractions phospholipidique et peptidique potentiellement bioactives

Autor: Faucher, Mélanie

Le lactosérum doux, un coproduit de l'industrie laitière, est principalement valorisé dans des applications alimentaires où les propriétés fonctionnelles et nutritionnelles de ses constituants sont exploitées. Or, pour de telles applications,

Externí odkaz: https://hdl.handle.net/20.500.11794/73672

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Detection of Milk Fat Adulteration in Commercial Butter and Sour Cream

Autor: Nurseitova, G.A. Bayandy, Askar Kondybayev, Gaukhar Konuspayeva, Farida Amutova, Nourlan Akhmetsadykov, Bernard Faye, A.A. Zhakupbekova, A.S. Omarova

Publikováno v: International Journal of Dairy Science
International Journal of Dairy Science, 2021, 16 (1), pp.18-28. ⟨10.3923/ijds.2021.18.28⟩

International audience; Background and Objective: Adulteration of dairy products by substitution of milk fat by vegetable oil is common in the Eurasian Economic Union. The objective of the paper is to investigate the potential adulteration of the fat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec5819956f84882c2b73e746d78c13e6
https://hal.inrae.fr/hal-03201920

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Microstructure and chemical composition of camel and cow milk powders’ surface

Autor: Ahmed Zouari, Mehdi Triki, Mohamed Ali Ayadi, Frédéric Gaucheron, Guillaume Delaplace, Pierre Schuck, Christelle Lopez, Hamadi Attia, Claire Gauzelin-Gaiani

Publikováno v: LWT-Food Science and Technology
LWT-Food Science and Technology, 2020, 117, pp.108693. ⟨10.1016/j.lwt.2019.108693⟩
LWT-Food Science and Technology (117), 108693. (2020)
LWT-Food Science and Technology, Elsevier, 2020, 117, pp.108693. ⟨10.1016/j.lwt.2019.108693⟩

This study aimed at investigating the chemical composition and microstructure of spray dried camel and cow milk powders' surfaces with two different milk-fat contents (1 and 20g 100 g−1). The SEM (Scanning Electron Microscopy) micrographs showed th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a594436550b4b2d5657476467f76f5aa
https://hal.science/hal-02306145/document

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Crystallization and Melting Properties of Milk Fat

Autor: Christelle Lopez

Publikováno v: Dairy Fat Products and Functionality Fundamental Science and Technology
Springer. Dairy Fat Products and Functionality Fundamental Science and Technology, Springer, 620 p., 2020, 978-3-030-41660-7
Dairy Fat Products and Functionality ISBN: 9783030416607

Milk fat physical properties, including its crystallization and melting properties, are involved in many food applications (cream, butter, cheese, and also in bakery). Over a wide range of temperatures, milk fat is a mixture of solid crystals connect

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bba153a2debc5c6e946f6e05a59b72b5
https://hal.inrae.fr/hal-02859947

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milk fat globules surface properties: information provided by atomic force microscopy imaging and force spectroscopy

Autor: Obeid, Sameh

Publikováno v: STLOpendays
STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France
STLOpendays, Mar 2019, Rennes, France

milk fat globules surface properties: information provided by atomic force microscopy imaging and force spectroscopy. STLOpendays

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::82c100a4451e7f6e54163df517f9a8cb
https://hal.archives-ouvertes.fr/hal-02098676

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Young modulus of supported lipid membranes containing milk sphingomyelin in the gel, fluid or liquid-ordered phase, determined using AFM force spectroscopy

Autor: Christelle Lopez, Fanny Guyomarc'H, Oumaima Et-Thakafy

Publikováno v: Biochimica et Biophysica Acta:Biomembranes
Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2019, 1861, pp.1523-1532. ⟨10.1016/j.bbamem.2019.07.005⟩

The biological membrane surrounding milk fat globules (MFGM) exhibits lateral phase separation of lipids, interpreted as gel or liquid-ordered phase sphingomyelin-rich (milk SM) domains dispersed in a fluid continuous lipid phase. The objective of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7a741acbf32d1b6215a8468e4d51ed2
https://pubmed.ncbi.nlm.nih.gov/31295476

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Dissertation/ Thesis

Influence du profil minéral de la ration sur la production de matière grasse du lait

Autor: Alfonso Avila, Angel Rene

Les quantités importantes d’aliments consommés et la proportion élevée de concentrés devant être incorporée aux rations pour soutenir les besoins des vaches hautes-productrices induisent bien souvent des perturbations de l’équilibre rumin

Externí odkaz: http://hdl.handle.net/20.500.11794/34514

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Dissertation/ Thesis

Impacts de la consommation de produits laitiers faibles et riches en gras sur la tension artérielle et autres facteurs de risque cardiométabolique

Autor: Rancourt-Bouchard, Maryka

Les maladies cardiovasculaires demeurent une des principales causes mondiales de mortalité et l’hypertension en est un facteur de risque majeur. La saine alimentation joue un rôle clé dans la gestion de la tension artérielle (TA). Les données

Externí odkaz: https://hdl.handle.net/20.500.11794/33493

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The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy

Autor: Xiaoxi Wu, Sameh Obeid, Hervé Guillemin, Christelle Lopez, Stéphane Pezennec, Fanny Guyomarc'H, Marie-Hélène Famelart, Grégory Francius, Frédéric Gaucheron, Chantal Cauty

Publikováno v: Colloids and Surfaces B: Biointerfaces
Colloids and Surfaces B: Biointerfaces, Elsevier, 2019, 182, pp.110363. ⟨10.1016/j.colsurfb.2019.110363⟩

The surface of milk fat globules consists of a biological membrane rich in polar lipids and glycoproteins. However, high shear stress applied upon homogenization disrupts the membrane and leads to the adsorption of casein micelles, as the major prote

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6075aca6b0365a729e266f03179ab3c7
https://hal.archives-ouvertes.fr/hal-02215870/file/1-s2.0-S0927776519304977-main.pdf

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Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts

Autor: Hanna Lesme, Marie-Hélène Famelart, Catherine Loisel, Saïd Bouhallab, Cécile Rannou, Carole Prost

Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2019, 92, pp.28-36. ⟨10.1016/j.idairyj.2019.01.004⟩

The impact of nanoparticulated whey protein aggregates on the texture of fat-free set-type yoghurts was investigated. Monodisperse (MFA) and polydisperse (PFA) fractal aggregates obtained from heated whey protein isolate (WPI) were added to skimmed m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d78daa8cfc1e5940019d378a8924a0ec
https://hal.archives-ouvertes.fr/hal-02014941

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