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Famelart, Marie-Hélène
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Article Heat treatment of cream affects the physicochemical properties of sweet buttermilk   Gassi, Jean-Yves ; Famelart, Marie-Hélène ; Lopez, Christelle
Dairy Science and Technology, 2008 , Volume 88 , 369-385 p.   [ ISSN : 1958-5586 ]


TRAITEMENT THERMIQUE ; PROPRIETE PHYSICO-CHIMIQUE ; BABEURRE ; CREME ; PHOSPHOLIPIDE ; PROTEINE
Accès en ligne


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783333 : UMR Science et technologie du lait et de l'œuf (UMR STLO)

Article Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/#-casein aggregates   Guyomarc'h, Fanny ; Renan, Marie ; Chatriot, Marc ; Gamerre, Valérie ; Famelart, Marie-Hélène
Journal of Agricultural and Food Chemistry, 2007 , Volume 55 , n° 26 , 10986-10993 p.   [ ISSN : 0021-8561 ]
Résumé :
Changes in the acid gelation properties of skim milk as a result of variations in the micelle/serum distribution of the heat-induced whey protein/#-casein aggregates, induced by the combination ofheat treatment and limited renneting, were investigated. No dramatic change in the zeta potential or...

TRAITEMENT THERMIQUE ; CASEINE ; PROTEINE ; LAIT
ACID GEL ; MILK ; WHEY PROTEIN ; HEAT TREATMENT ; KAPPA CASEIN ; CHYMOSIN


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781410 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH-conditions   Guyomarc'h, Fanny ; Mahieux, Orlane ; Renan, Marie ; Chatriot, Marc ; Gamerre, Valérie ; Famelart, Marie-Hélène
Lait, 2007 , Volume 87 , 119-137 p.   [ ISSN : 0023-7302 ]
Résumé :
Abstract # In an attempt to improve the acid gelation properties of heated milk, or to reduce the heat load necessary to obtain significant acid gelation properties, skim milk adjusted at pH valuesranging from 6.7 to 10.5 was heat-treated for 10 min at temperatures ranging from 25 to 95 °C then...

CASEINE ; PROTEINE ; LAIT ; TRAITEMENT THERMIQUE ; GELIFICATION
SKIM MILK ; KAPPA-CASEIN ; PH ; HEAT TREATMENT ; ACID GEL


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781414 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Determination of exposed sulfhydryl groups in heated ß-lactoglobulin A using IAEDANS and mass spectrometry   Kehoe, Joseph J. ; Brodkorb, André ; Mollé, Daniel ; Yokoyama, Emilie ; Famelart, Marie-Hélène ; Bouhallab, Saïd ; Morris, Edwin R. ; Croguennec, Thomas
Journal of Agricultural and Food Chemistry, 2007 , Volume 55 , n° 17 , 7107-7113 p.   [ ISSN : 0021-8561 ]
Résumé :
This paper takes a new approach to determining which sulfhydryl groups are exposed during the heat denaturation of bovine â-lactoglobulin A. The sulfhydryl groups exposed after heating wereblocked with 5-((((2-iodoacetyl)amino)ethyl)amino)naphthalene-1-sulfonic acid (IAEDANS). The results show...

SPECTROMETRIE ; PROTEINE DU LAIT ; PROTEINE
BOVINE BETA-LACTOGLOBULIN ; MALDI MASS SPECTROMETRY ; HEAT DENATURATION ; IAEDANS ; FREE SULFHYDRYL


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781419 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies   Michalski, Marie-Caroline ; Camier, Bénédicte ; Gassi, Jean-Yves ; Briard-Bion, Valérie ; Leconte, Nadine ; Famelart, Marie-Hélène ; Lopez, Christelle
Food Research International, 2007 , Volume 40 , n° 1 , 191-202 p.   [ ISSN : 0963-9969 ]
Résumé :
Emmental cheeses were produced with control native milk fat globules (CFG) or smaller ones (SFG) selected from the same milk bymicroWltration. Either the same regular technology was used for both cheeses (so-called SFGreg and CFGreg), or two diVerent adapted technologies to obtain cheeses with...

LAIT ; PROTEINE DU LAIT ; PROTEINE ; RHEOLOGIE ; MICROFILTRATION ; FROMAGE
EMMENTAL CHEESE ; MILK FAT GLOBULE ; MICROFILTRATION ; RHEOLOGY ; FUNCTIONAL PROPERTY ; SENSORY PROPERTY ; particle size


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781423 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article The formation of calcium lactate crystals in responsible for concentrated acid whey thickening   Mimouni, A. ; Bouhallab, Saïd ; Famelart, Marie-Hélène ; Naegele, D. ; Schuck, Pierre
JOURNAL OF DAIRY SCIENCE, 2007 , Volume 90 , n° 1 , 57-65 p.   [ ISSN : 0022-0302 ]
Résumé :
The use of spray drying for dehydration of acid whey is generally limited by the appearance of uncontrolled thickening and solidifying of the whey mass during thelactose crystallization step. The origin of this physical change is still unknown and probably linked to complex interactions between...

CALCIUM ; OLIGOELEMENT ; RHEOLOGIE ; SECHAGE
ACID WHEY ; RHEOLOGY ; THICKENING ; CALCIUM


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781439 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2   Renan, Marie ; Mekmene, Omar ; Famelart, Marie-Hélène ; Guyomarc'h, Fanny ; Arnoult-Delest, Véronique ; Pâquet, Denis ; Brulé, Gérard
Journal of Dairy Research, 2006 , Volume 73 , n° 1 , 79-86 p.   [ ISSN : 0022-0299 ]
Résumé :
The pH-dependent behaviour of soluble protein aggregates produced by the pre-heating of reconstituted skim milk at 90 °C for 10 min was studied, in order to understand the role of these aggregates in acid gelation of heated milk. The following milk samples were prepared: (1) control (unheated...

PROTEINE DU LAIT ; PROTEINE ; TRAITEMENT THERMIQUE
MILK PROTEIN AGGREGATES ; PH ; HEAT TREATMENT ; ACIDIFICATION


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781386 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk   Jean, Karine ; Renan, Marie ; Famelart, Marie-Hélène ; Guyomarc'h, Fanny
International Dairy Journal, 2006 , Volume 16 , n° 4 , 303-315 p.   [ ISSN : 0958-6946 ]
Résumé :
Serum heat-induced milk protein aggregates were isolated from heated skim milk. Protein analysis showed that the aggregates were essentially composed of whey protein and #-casein linked mainly by disulfide bridges. The hydrodynamic diameter of the aggregates, as measured by dynamic light...

SERUM ; LAIT ; CASEINE ; PROTEINE
MILK PROTEIN ; DENATURATION ; AGGREGATION ; PROPERTIES


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781368 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Pump amperage: a new method for monitoring viscosity of dairy concentrates before spray drying   Schuck, Pierre ; Méjean, Serge ; Dolivet, Anne ; Beaucher, Eric ; Famelart, Marie-Hélène
Le Lait, 2005 , Volume 85 , n° 4-5 , 361-367 p.  


LAIT CONCENTRE ; EVAPORATION ; VISCOSITE ; STLO


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783196 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Pump amperage: a new method for monitoring viscosity of dairy concentrates before spry drying   Schuck, Pierre ; Méjean, Serge ; Dolivet, Anne ; Beaucher, Eric ; Famelart, Marie-Hélène
Lait, 2005 , Volume 85 , n° 4-5 , 361-367 p.   [ ISSN : 0023-7302 ]
Résumé :
Abstract - The atomization stage in spray drying of a liquid requires a spray of droplets with a high surface-to-mass ratio. Dried products that result from moisture evaporation of atomized spray can be prepared to reach the desired particle size distribution through control of atomization...

SECHAGE ; LAIT ; EVAPORATION
CONCENTRATED MILK ; VACUUM EVAPORATION ; VISCOSITY ; PUMP ; LAIT CONCENTRE ; EVAPORATION SOUS VIDE ; VISCOSITE ; POMPE


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781263 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk   Jean, Karine ; Renan, Marie ; Famelart, Marie-Hélène ; Guyomarc'h, Fanny
International Dairy Journal, 2005 , n° 16 , 303-315 p.  


LAIT ECREME ; PROTEINE LAITIERE ; TRAITEMENT THERMIQUE ; AGREGATION ; DENATURATION ; PROPRIETE PHYSICO-CHIMIQUE ; STLO


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782613 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Comprehensive study of acid gelation of heated milk with model protein systems   Famelart, Marie-Hélène ; Tomazewski J ; Piot, Michel ; Pezennec, Stéphane
International Dairy Journal, 2004 , n° 14 , 313-321 p.   Special issue: 3rd NIZO dairy conference - Dynamics of texture, process and perception (Part 2)


TRAITEMENT THERMIQUE ; YAOURT ; OVALBUMINE ; BETA-LACTOGLOBULINE ; GEL ACIDE ; MICROSTRUCTURE ; GELIFICATION ; STLO


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782491 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Chapitre
782763 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = A.110


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Article Fermentation by lactic acid bacteria at two temperatures of pre-heated reconstituted milk. I- Behaviour of proteins and minerals   Laligant, Anne ; Famelart, Marie-Hélène ; Brulé, Gérard ; Piot, Michel ; Pâquet, Denis
Le Lait, 2003 , n° 83 , 181-192 p.  


CASEINE ; ELEMENT MINERAL ; FERMENTATION ; HYDRATATION ; LAIT RECONSTITUE ; RTL ; TEMPERATURE ; TRAITEMENT THERMIQUE ; YAOURT


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782648 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk. II- Dynamic approach of the gel contruction   Laligant, Anne ; Famelart, Marie-Hélène ; Pâquet, Denis ; Brulé, Gérard
Le Lait, 2003 , n° 83 , 307-320 p.  


BACTERIE LACTIQUE ; FERMENTATION ; GEL ; GELIFICATION ; LAIT ; RHEOLOGIE ; RTL ; TEMPERATURE ; TRAITEMENT THERMIQUE


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782649 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Heat induced gelation of acid milk: balance between weak and covalent bonds   Surel, Olivier ; Famelart, Marie-Hélène
Journal of Dairy Research, 2003 , n° 70 , 253-256 p.  


GELIFICATION THERMIQUE ; LAIT ACIDIFIE ; LIAISON ; RHEOLOGIE ; RTL


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783214 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Mineral modulation of thermal aggregation and gelation of whey proteins: from beta-lactoglobulin model system to whey protein isolate   Caussin, Florence ; Famelart, Marie-Hélène ; Maubois, Jean-Louis ; Bouhallab, Saïd
Le Lait, 2003 , n° 83 , 353-364 p.  


AGREGATION ; BETA-LACTOGLOBULINE ; CALCIUM ; ELEMENT MINERAL ; GELATION ; PROTEINE DE LACTOSERUM ; RTL


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782374 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Rheological characterization of the EPS produced by P.acidi-propionici on milk microfiltrate   Gorret, N. ; Renard, Catherine M.G.C. ; Famelart, Marie-Hélène ; Maubois, Jean-Louis ; Doublier, J. L.
Carbohydrate Polymers (GBR), 2003 , Volume 51 , n° 2 , 149-158 p.   [ ISSN : 0144-8617 ]
Résumé :
The EPS produced by Propionibacterium acidi-propionici DSM 4900 has been investigated on a biochemical and a rheological basis. The EPS was mainly composed of galactose, mannose and glucosamine, with traces of glucose, galactosamine and phosphate. It could be fractionated by anion-exchange...

EXOPOLYSACCHARIDE ; STRUCTURE CHIMIQUE ; RHEOLOGIE ; PROPIONIBACTERIUM ACIDI-PROPIONICI ; MICROORGANISME ; POLYSACCHARIDE MICROBIEN ; CARACTERISATION PHYSICOCHIMIQUE
Accès en ligne


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786649 : Recherches cidricoles (URC) - Cote = TAP433

Article Rheological characterization of the EPS produced by P. acidi-propionici on milk microfiltrate   Gorret, N. ; Renard, Catherine M.G.C. ; Famelart, Marie-Hélène ; Maubois, Jean-Louis ; Doublier, J.L.
Carbohydrate Polymers, 2003 , Volume 51 , n° 51 , 149-158 p.  


COMPOSITION ; EXOPOLYSACCHARIDE ; PROPIONIBACTERIUM ; RHEOLOGIE ; RTL


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782579 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = TAP 12794

Article The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese   Michalski, Marie-Caroline ; Gassi, Jean-Yves ; Famelart, Marie-Hélène ; Leconte, Nadine ; Camier, Bénédicte ; Michel, Françoise ; Briard, Valérie
Le Lait, 2003 , n° 83 , 131-143 p.  


CAMEMBERT ; FROMAGE ; GLOBULE GRAS ; LAIT ; MATIERE GRASSE ; MICROFILTRATION ; MICROSTRUCTURE ; PATE MOLLE ; PROPRIETE SENSORIELLE ; RENDEMENT ; RHEOLOGIE ; TAILLE ; RTL


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783064 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV
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