273 results on '"Remize, Fabienne"'
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2. Antimicrobial, sealable and biodegradable packaging to maintain the quality of shredded carrots and pineapple juice during storage
3. Integrated control of blue and gray molds of apples with antagonistic yeasts combined with carbon dioxide or ozone
4. Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
5. A three-step approach to assess efficacy of alternative chemical treatments to preserve fresh fruit juices: Application to pineapple (Ananas comosus ‘Queen Victoria’)
6. Lactic acid fermentation of fruit and vegetable juices and smoothies: Innovation and health aspects
7. Contributors
8. Bioactive Compounds in Southern African Fruits
9. Bioactive Compound Diversity in a Wide Panel of Sweet Potato (Ipomoea batatas L.) Cultivars: A Resource for Nutritional Food Development.
10. Effect of processing on microbial safety of wild pepper (Piper borbonense) from Reunion Island
11. The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
12. Fermentation in fish and by-products processing: an overview of current research and future prospects
13. Chapter 7 - Spore-forming bacteria
14. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
15. A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure
16. Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables
17. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
18. Effect of thyme oil vapours exposure on phenylalanine ammonia-lyase (PAL) and lipoxygenase (LOX) genes expression, and control of anthracnose in ‘Hass’ and ‘Ryan’ avocado fruit
19. Safety and Microbiological Quality
20. Bioactive Compounds in Southern African Fruits
21. Reuse of Tiger Nuts By-Products
22. Recovery of Antioxidant Bioactive Compounds from Sweet Potato and By-Products
23. Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media
24. Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion
25. Fermented pineapple juice consumption limits metabolic disorders associated to sugary drinks on high‐fat diet‐fed mice
26. Contamination pathways of spore-forming bacteria in a vegetable cannery
27. Efficacy of Lactic Acid Bacteria as a Biocontrol Agent against Anthracnose (Persea americana Miller) Decay in Avocado (Persea americana) cv Fuerte Fruit
28. Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products
29. Active Coated Films to Decrease Browning of Minimally Processed Banana Fruit
30. The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion
31. Characterization of clostridial species and sulfite-reducing anaerobes isolated from foie gras with respect to microbial quality and safety
32. Spore-Forming Bacteria
33. List of Contributors
34. Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion
35. Chapter 2 - Lactic acid fermentation of fruit and vegetable juices and smoothies: Innovation and health aspects
36. Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice
37. Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation
38. Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing
39. Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria
40. Characterization of EprA, a major extracellular protein of Oenococcus oeni with protease activity
41. Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression
42. Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review
43. Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José)
44. Dual effect of organic acids as a function of external pH in Oenococcus oeni
45. Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment
46. Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review
47. Oenococcus oeni preference for peptides: qualitative and quantitative analysis of nitrogen assimilation
48. Effects of GPD1 overexpression in Saccharomyces cerevisiae commercial wine yeast strains lacking ALD6 genes
49. Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion
50. Editorial for Special Issue “Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables”
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