[PDF] Top 20 Bacteriocin producers from traditional food products
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Bacteriocin producers from traditional food products
... isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin ...Two bacteriocin producers, Lactococcus lactis ...ed from 12 ... Voir le document complet
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Potential innovations for the traditional durum wheat food sector
... benefited from several improvements of technology and equipment ...the traditional couscous dish, new couscous products are launched and marketed as convenient and easy-to- cook full meals (main ... Voir le document complet
7
Combining traditional dietary assessment methods with novel metabolomics techniques: present efforts by the Food Biomarker Alliance
... many food compounds can be found in human bio specimens and detected in metabolomic pro files, the ...the Food Biomarkers Alliance (FoodBAll) project (adapted from Munger et ...Test products ... Voir le document complet
9
Diversity of yeast strains isolated from the “magnan’’ a traditional ferment used for the production of “attiéké” a cassava food in Côte d'Ivoire
... control necessarily implies a precise identification of the fermentative germs implicated. According to previous work, it has been reported that the major microorganisms of the fermentation of '' magnan '' for the ... Voir le document complet
7
Bananas, raw materials for making processed food products
... processed products. The growing proportion of processed products in human diet has put the agri-business sector in an important situa- tion of responsibility in terms of public ...increased food ... Voir le document complet
15
Control of the food safety of the short path: the experience of the Quality Cell of Farm Products supporting the producers in Wallonia
... 2. Background of the CQPF project With these different projects implemented to support farmers in various aspects such as dairy technology, administrative assistance and implementation of HACCP programs, the Walloon ... Voir le document complet
5
Antilisterial Activity on Poultry Meat of Amylolysin, a Bacteriocin from Bacillus amyloliquefaciens GA1
... Keywords Bacteriocin Bacillus amyloliquefaciens Listeria monocytogenes Introduction Listeria monocytogenes is the causative agent of food- related listeriosis especially in newborn, elderly and ... Voir le document complet
6
Traditional meat products: Improvement of quality and safety
... are traditional meat products? Traditional meat prod- ucts are high sensory quality foods, usually with high nutri- tional value, produced in a small scale, using ingredients and procedures ... Voir le document complet
4
Description of two Enterococcus strains isolated from traditional Peruvian artisanal-produced cheeses with a bacteriocin-like inhibitory activity
... The bacteriocin or bacteriocin-producing LAB can be used as safe alternatives to chemical preservatives in foods (Casaus et ...and food, especially those of animal origin such as dairy ... Voir le document complet
8
Air rights development : is it different from traditional land development?
... Chapters two through four are individual case studies of three development projects with air rights components completed in Boston during the 1970's and 1980's (Cop[r] ... Voir le document complet
54
How Do Firms Hedge Risks? Empirical Evidence from U.S Oil and Gas Producers
... revenues from oil production, HERF_OIL measures the geographical dispersion of oil production, UNCER_OIL measures oil production uncertainty, PQ_COR_OIL measures the oil quantity-price correlation, MV_CS_CEO for ... Voir le document complet
90
Towards developable products from a sketch
... developable products from a sketch Figure 2: Example of result : 2D interpretation (b,c) and 3D re- construction (d) of the annotated photo (a) surfaces, defined as surface for which all rulings are ... Voir le document complet
3
Traditional Economies
... challenge traditional retailers are facing with, and their transformation toward ‘brick and click’, multichannel shopping is a matter of survival (Wrigley and Currah, ...Whole Food, a US chain of upscale ... Voir le document complet
11
Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes
... produced from the same carcass and were seasoned with the same ...meat products’ acceptability, it was not properly used by consumers during sensory appreciation of grilled ...difference from one ... Voir le document complet
15
The inclusion of small producers in modern marketing channels: evidence from Turkey
... L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d’enseignemen[r] ... Voir le document complet
2
Putting international trade in agricultural products at the service of food security
... or food security, nor preserved natural resources: all aims which the world is desperately pursuing without being able to find a way to negotiate successfully towards ... Voir le document complet
10
Valorisation of by-products/waste of agro-food industry by the pyrolysis process
... the products ranges between 13-17, 27-35 and 18-31 MJ/kg for the gas, bio-oil and char, ...bio-char from the pyrolysis of agro-food industry ... Voir le document complet
11
Varietal dynamics in yam producers from Guadeloupe: cultivation trajectories for two commonly grown cutivars
... HAL Id: hal-02743955 https://hal.inrae.fr/hal-02743955 Submitted on 3 Jun 2020 HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci- entific research documents, whether they are pub- ... Voir le document complet
4
Cournot oligopoly with randomly arriving producers
... both from a theoretical and applied perspec- tive ...where producers arrive as a Bernoulli random process and we have given some examples relat- ing to oligopoly theory (Cournot, Stackelberg, ... Voir le document complet
23
From organic durum wheat producers to consumers: complementarity of roles in participatory plant breeding
... HAL Id: hal-02823373 https://hal.inrae.fr/hal-02823373 Submitted on 6 Jun 2020 HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci- entific research documents, whether they are pub- ... Voir le document complet
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