Zobrazeno 1 - 10
of 46
pro vyhledávání: '"whey paste"'
Autor:
Hennetier, Marie, Halabi, Amira, Burel, Agnès, Deglaire, Amélie, Croguennec, Thomas, Romelard, Audrey, Baniel, Alain, VIOLLEAU, Frédéric
Publikováno v:
20th International Symposium on Field-and Flow-Based Separations
20th International Symposium on Field-and Flow-Based Separations, Feb 2020, Vienne, Austria
20th International Symposium on Field-and Flow-Based Separations, Feb 2020, Vienne, Austria
Milk contains two types of proteins: Caseins and whey proteins. There are four caseins: α/β/γ/κ caseins that formed micelles in milk. Whey proteins are globular proteins between 12 and 200 kDa: α-lactalbumin; β-lactoglobulin; Serum albumin; Imm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4721e453e8b70aed3ee699a23cd914e5
https://hal.archives-ouvertes.fr/hal-02490075
https://hal.archives-ouvertes.fr/hal-02490075
Autor:
Ashkan Madadlou, Didier Dupont, Florence Rousseau, Juliane Floury, Marie-Hélène Famelart, Stéphane Pezennec
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2020, 100, pp.104556. ⟨10.1016/j.idairyj.2019.104556⟩
International Dairy Journal, Elsevier, 2020, 100, pp.104556. ⟨10.1016/j.idairyj.2019.104556⟩
Hydrophobisation of whey proteins, followed by erythritol addition into the hydrophobised protein dispersion, enables formation of water-in-water (W/W) emulsions of the proteins and alginate. In this study, we investigated the interfacial and gel rhe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2af3189435bb1d42d821b603ea6560b
https://hal.archives-ouvertes.fr/hal-02317186
https://hal.archives-ouvertes.fr/hal-02317186
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2020, 268, ⟨10.1016/j.jfoodeng.2019.109741⟩
Journal of Food Engineering, Elsevier, 2020, 268, ⟨10.1016/j.jfoodeng.2019.109741⟩
Main goal of this research was to examine the emulsifying properties of acid and sweet wheys extracted from bovine and camel fresh milks after heating at 70 and 90 °C for 30 min at laboratory scale. Specifically, emulsifying properties (emulsificati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf789d694b8ba179f0ecfbac6fefd9e5
https://hal.archives-ouvertes.fr/hal-02330242
https://hal.archives-ouvertes.fr/hal-02330242
Publikováno v:
54.congrès annuel du Groupe Français de Rhéologie (GFR)
54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France. 2019
54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France. 2019
The production of dairy powders, involving high added value products such as high protein powders and infant milk formulas, has nowadays become strategic for the dairy industry. Due to their complex composition in terms of proteins and macromolecules
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::604f846084223a53635c6669876014ed
https://hal.archives-ouvertes.fr/hal-02338175
https://hal.archives-ouvertes.fr/hal-02338175
Autor:
Fernandes Cordeiro, Bárbara, Rosa Oliveira, Emiliano, Heloísa da Silva, Sara, Machado Savassi, Bruna, Borges Acurcio, Leonardo, Lemos, Luisa, de Lima Alves, Juliana, Carvalho-Assis, Helder, Thomaz Vieira, Angélica, Caetano de Faria, Ana Maria, Ferreira, Ênio, Le Loir, Yves, Goulart, Luis, Azevedo, Vasco A, de Oliveira Carvalho, Rodrigo Dias, ROSA DO CARMO, Fillipe Luiz, Jan, Gwenael
Publikováno v:
22ème édition du colloque du Club des Bactéries Lactiques
22ème édition du colloque du Club des Bactéries Lactiques, Jun 2019, Caen, France. 2019
22ème édition du colloque du Club des Bactéries Lactiques, Jun 2019, Caen, France. 2019
Mucositis, a common and often debilitating side effect of cancer chemotherapy, is a clinically important gastrointestinal inflammatory disease. It consists in a painful inflammation and ulceration of the mucosa lining the digestive tract, which may c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::34554d6f4c9399c0c7aad2804ad98c1a
https://hal.archives-ouvertes.fr/hal-02158180
https://hal.archives-ouvertes.fr/hal-02158180
Autor:
Famelart, Marie-Hélène
Publikováno v:
journée scientifique "science des aliments et valorisation des bio-produits"
journée scientifique "science des aliments et valorisation des bio-produits", Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Apr 2019, Rennes, France
journée scientifique "science des aliments et valorisation des bio-produits", Apr 2019, Rennes, France
journée scientifique "science des aliments et valorisation des bio-produits", Rennes, FRA, 2019-04-24
journée scientifique "science des aliments et valorisation des bio-produits", Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Apr 2019, Rennes, France
journée scientifique "science des aliments et valorisation des bio-produits", Apr 2019, Rennes, France
journée scientifique "science des aliments et valorisation des bio-produits", Rennes, FRA, 2019-04-24
Les protéines solubles du lait pour texturer les aliments. journée scientifique "science des aliments et valorisation des bio-produits"
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::45aa0add508f8653be2ae12ee356a6dc
https://hal.archives-ouvertes.fr/hal-02114757/document
https://hal.archives-ouvertes.fr/hal-02114757/document
Autor:
Tanguy-Sai, Gaëlle
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
STLOpendays, Rennes, FRA, 2019-03-19-2019-03-21
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
STLOpendays, Rennes, FRA, 2019-03-19-2019-03-21
Fouling of falling film evaporators during the concentration of wheys . STLOpendays
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1c4758dcfb5d8a2b59fdcb232a51d904
https://hal.archives-ouvertes.fr/hal-02097217/document
https://hal.archives-ouvertes.fr/hal-02097217/document
Autor:
Frédéric Gaucheron, Arlette Leduc, Anne-Cécile Santellani, Anne Dolivet, Romain Jeantet, I. Tuler-Perrone, Pierre Schuck, Gaëlle Tanguy
Publikováno v:
Food Research International
Food Research International, Elsevier, 2019, 116, pp.175-183. ⟨10.1016/j.foodres.2018.08.009⟩
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Research International, Elsevier, 2019, 116, pp.175-183. ⟨10.1016/j.foodres.2018.08.009⟩
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
When dairy powders are produced, the mineral fraction undergoes strong modifications during the vacuum concentration step, leading to the fouling of falling film evaporators. The objective of this study was to determine the nature of the deposits for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd10b11d592fc6d2daadc525a21dcfa8
https://hal.archives-ouvertes.fr/hal-01860007/file/S096399691830615X.pdf
https://hal.archives-ouvertes.fr/hal-01860007/file/S096399691830615X.pdf
Publikováno v:
Whey Proteins From Milk to Medicine
Whey Proteins From Milk to Medicine, ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, 693 p., 2019, 978-0-12-812124-5. ⟨10.1016/B978-0-12-812124-5.00004-7⟩
Whey Proteins From Milk to Medicine, ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, 693 p., 2019, 978-0-12-812124-5. ⟨10.1016/B978-0-12-812124-5.00004-7⟩
The global market for dairy powders has undergone two major transitions over the past four decades, firstly by integrating scientific and technological knowledge, and secondly due to the growing demand from the emerging markets. The use of separation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe737aad5d8774c234b2dabf3a65872b
https://hal.archives-ouvertes.fr/hal-01887275
https://hal.archives-ouvertes.fr/hal-01887275
Autor:
Marie-Hélène Famelart, Elise Schong
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 87, pp.477-486. ⟨10.1016/j.foodhyd.2018.08.018⟩
Food Hydrocolloids, Elsevier, 2019, 87, pp.477-486. ⟨10.1016/j.foodhyd.2018.08.018⟩
Dry heating (DH) at 100 °C of a whey protein isolate powder conditioned at pH 9.5 leads to the formation of stable, large and porous whey protein microparticles (WPM), resulting from crosslinking of proteins in the powder. The Maillard reaction (MR)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b6eced4a38fe1162cc5e496b76e0936
https://hal.archives-ouvertes.fr/hal-01867984
https://hal.archives-ouvertes.fr/hal-01867984