Zobrazeno 1 - 10
of 75
pro vyhledávání: '"pepsine"'
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 4, Pp 635-642 (2019)
Introduction. Motor muscle of a shrimp takes about 37% of the total mass. Traditionally, muscle tissue has been used in the food industry. The rest of the shrimp, i.e. about 63%, is considered waste. The production wastes of the Northern shrimp (Pand
Externí odkaz:
https://doaj.org/article/040bbc2df89e4823844bc97b6116225c
Autor:
Chauvet, Lucile, Brunel, Alexy, Ménard, Olivia, Le Gouar, Yann, Jardin, Julien, Croguennec, Thomas, Le Huërou-Luron, Isabelle, Dupont, Didier, Lemaire, Marion, Deglaire, Amélie
Publikováno v:
Congrès des Sociétés de Pédiatrie
Congrès des Sociétés de Pédiatrie, Jun 2022, Lille, France. 2023
Congrès des Sociétés de Pédiatrie, Jun 2022, Lille, France. 2023
International audience; Les préparations pour nourrisson (PPNs) sont des matrices complexes. L’objectif était de comprendre comment la structure des ingrédients protéiques impactait la structure des PPNs et leur cinétique de digestion. Quatre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2755::fe1f2b58a3d39bbbc6fb6b7f811afd1c
https://hal.inrae.fr/hal-04158758/document
https://hal.inrae.fr/hal-04158758/document
Autor:
Galina Tatarenko, O. V. Tabakaeva, Marina Kiseleva, Tatyana Kuzminichna Kalenik, Artem Kiselev
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 4, Pp 635-642 (2019)
Introduction. Motor muscle of a shrimp takes about 37% of the total mass. Traditionally, muscle tissue has been used in the food industry. The rest of the shrimp, i.e. about 63%, is considered waste. The production wastes of the Northern shrimp (Pand
Publikováno v:
Knowledge and Management of Aquatic Ecosystems, Iss 357-360, Pp 595-608 (2008)
The purpose of this study was to recover third-stage larvae (L3) of Anguillicola crassus alive from the flesh of fishes. Different digestive media have been tested on eel flesh for their efficiency and on living infective third-stage larvae for their
Externí odkaz:
https://doaj.org/article/afa6beb6c06546cd971fb2038c9a2c4e
Autor:
Mboahangy Ravoninjatovo, Z. Randriamahatody, C. Ravonizafy, B. Ramananjaona, M. Rajaonarivony, H. Randrianatoro, A. Rajoelisoa
Publikováno v:
Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux, Vol 67, Iss 3 (2015)
A Madagascar, la production halieutique annuelle est estimée à 150 000 tonnes. La crevette occupe une place importante dans l’économie malgache et constitue 73 p. 100 des exportations de produits halieutiques (2). Cependant, une grande parti
Externí odkaz:
https://doaj.org/article/b4f393e1a3a342dd8eb20d7f4d8e050d
Autor:
Didier Dupont, Jaspreet Singh, Juliane Floury, Maria J. Ferrua, Geeshani Somaratne, Aiqian Ye, R. Paul Singh, Françoise Nau
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2020, 98, pp.105228. ⟨10.1016/j.foodhyd.2019.105228⟩
Food Hydrocolloids, Elsevier, 2020, 98, pp.105228. ⟨10.1016/j.foodhyd.2019.105228⟩
Digestion behaviour of food protein-based hydrogels is greatly influenced by the gel characteristics and in particular the microstructure. Using egg white gels (EWGs) as a model food, this study aimed to explore the real time disintegration by pepsin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b2bd318a13244400b0f0a3100a533ca
https://hal.archives-ouvertes.fr/hal-02264921
https://hal.archives-ouvertes.fr/hal-02264921
Publikováno v:
Journées francophones de nutrition
Journées francophones de nutrition, Dec 2019, Rennes, France. 2019
2019; Journées francophones de nutrition, Rennes, FRA, 2019-12-27-2019-12-29
Journées francophones de nutrition, Dec 2019, Rennes, France. 2019
2019; Journées francophones de nutrition, Rennes, FRA, 2019-12-27-2019-12-29
Introduction et but de l’étude: La pepsine, sécrétée dans l’estomac, est la première protéase rencontrée par les protéines alimentaires au cours de la digestion. L’estomac acidifie lentement les bols alimentaires et il a été montré q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::952dbc20aa49b161618326e98c0a9505
https://hal.inrae.fr/hal-02737459/document
https://hal.inrae.fr/hal-02737459/document
Autor:
Andueza Urra, Jesus Donato, Picard, Fabienne, Barotin, Charlène, Menanteau, Veronique, Gervais, Corentin, Maxin, Gaëlle
Publikováno v:
Applied Sciences
Volume 9
Issue 24
Applied Sciences, MDPI, 2019, 9 (24), pp.5390. ⟨10.3390/app9245390⟩
Applied Sciences (Basel) 24 (9), 5390. (2019)
Volume 9
Issue 24
Applied Sciences, MDPI, 2019, 9 (24), pp.5390. ⟨10.3390/app9245390⟩
Applied Sciences (Basel) 24 (9), 5390. (2019)
This study examined the effects of long-term storage conditions on the chemical composition, pepsin-cellulase dry matter digestibility (PCDMD), and visible (VIS)/near infrared spectra (NIR) of forage. Eighteen samples of different whole-crop maize va
Publikováno v:
Workshop Infogest statistical treatment of peptidomic data
Workshop Infogest statistical treatment of peptidomic data, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Dec 2019, Lyon, France
2019; Workshop Infogest statistical treatment of peptidomic data, Lyon, FRA, 2019-12-04-2019-12-06
Workshop Infogest statistical treatment of peptidomic data, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Dec 2019, Lyon, France
2019; Workshop Infogest statistical treatment of peptidomic data, Lyon, FRA, 2019-12-04-2019-12-06
National audience; Changing the structure of foods can modulate their nutritional quality by modifying the digestion process, a complex process that is still imperfectly understood. In particular, digestion dynamics have been poorly studied, although
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::58c29d2c111f015474337d46313da65a
https://hal.inrae.fr/hal-02737436/file/diapo_workshop_Lyon_041219_1.pptx
https://hal.inrae.fr/hal-02737436/file/diapo_workshop_Lyon_041219_1.pptx
Publikováno v:
Food Control
Food Control, Elsevier, 2017, 82, pp.251-255. ⟨10.1016/j.foodcont.2017.07.005⟩
Food Control, Elsevier, 2017, 82, pp.251-255. ⟨10.1016/j.foodcont.2017.07.005⟩
The potential adulteration of kid or lamb rennet with calf rennet is of interest for some Protected Designation of Origin cheeses producers and those looking for a specific cheese typicality. The approach proposed here for the authentication of kid o