Search Results - "Cheftel, J. C."

High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation by Thiebaud, M., Dumay, E., Picart, L., Guiraud, J.P., Cheftel, J.C.

“…Whole raw milk was processed using a 15 L h −1 homogeniser with a high-pressure (HP) valve immediately followed by a cooling heat exchanger. The influence of…”
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Effects of high pressure on meat: A review by Cheftel, J.Claude, Culioli, Joseph

“…Extensive investigations in the last decade have revealed the potential benefits of high pressure processing (100–800 MPa) for the preservation and…”
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Effects of Pulsed Electric Fields on Ovalbumin Solutions and Dialyzed Egg White by Fernandez-Diaz, M. Dolores, Barsotti, Laura, Dumay, Eliane, Cheftel, J. Claude

“…Ovalbumin solutions (2%, pH 7.0, 200 ohm·cm) and dialyzed fresh egg white (pH 9.2, 200−250 ohm·cm) were subjected to 50−400 exponential decay pulses with an…”
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Food processing by pulsed electric fields. II. Biological aspects by Barsotti, L, Cheftel, J.C

“…Investigations on the biological effects of high voltage electric pulses primarily concern membrane permeabilization and microbial inacti-vation…”
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High Pressure Promotes β-Lactoglobulin Aggregation through SH/S−S Interchange Reactions by Funtenberger, S, Dumay, E, Cheftel, J. C

“…Solutions of β-lactoglobulin (β-Lg) isolate (23 g of protein/kg, pH 7.0, in 50 mM Bis-Tris buffer) were either flushed with N2 or O2 or brought to given…”
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Effects of high pressure and low temperature on β-lactoglobulin unfolding and aggregation by Kolakowski, P, Dumay, E, Cheftel, J.-C

“…A solution of β-lactoglobulin (β-LG) isolate (2% protein, w/w, in 10 mM Bis-TRIS buffer, pH 7; 40 g cylindrical sample) was processed for about 15 min. at 300…”
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Pressure-shift freezing of o/w emulsions: influence of fructose and sodium alginate on undercooling, nucleation, freezing kinetics and ice crystal size distribution by Thiebaud, M, Dumay, E.M, Cheftel, J.-C

“…Oil-in-water emulsions (50 g samples in flexible tubing) stabilised by sodium caseinate and containing fructose (10, 18 or 25% w/w), or sodium alginate (0.25…”
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Pressure- and heat-induced gelation of mixed β-lactoglobulin/polysaccharide solutions: scanning electron microscopy of gels by Dumay, E., Laligant, A., Zasypkin, D., Cheftel, J.C.

“…This study concerns the microstructure of pressure-induced gels (P-gels, 450 MPa, 25°C, 30 min) of mixed β-lactoglobulin/anionic polysaccharide solutions (12%…”
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Mechanisms of gelation of sardine proteins: influence of thermal processing and of various additives on the texture and protein solubility of kamaboko gels by Roussel, H, Cheftel, J.C

“…Summary Surimi prepared from freshly caught sardines was mixed with NaCl and other additives and used to prepare kamaboko gels. Protein‐protein interactions…”
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Pressure-induced aggregation of β-lactoglobulin in ph 7.0 buffers by Funtenberger, S., Dumay, E., Cheftel, J.C.

“…Solutions of a β-lactoglobulin isolate in water, in potassium phosphate buffer (20 or 50 mmol/L), and in pressure-resistant buffers, at a protein concentration…”
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Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9°C or 20°C: effects on casein micelle size distribution by Regnault, S., Thiebaud, M., Dumay, E., Cheftel, J.C.

“…Raw skim milk (RSM) and a dispersion of industrial phosphocaseinate (PC) were pressurised for 15 min at 100–300 MPa and 9°C or 20°C. Treatment at 100–150 MPa…”
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Study of the State of Water and Oil in Frozen Emulsions Using Time Domain NMR by Le Botlan, D., Wennington, J., Cheftel, J.C.

“…Here T1 and T2* relaxation time measurements by low-field NMR have been used to quantify the state of oil and water in frozen emulsions. Water-in-oil and…”
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Pressure- and heat-induced gelation of mixed β-lactoglobulin/xanthan solutions by Zasypkin, D.V., Dumay, E., Cheftel, J.C.

“…The mechanical properties and microstructure of heat- or pressure-induced gels (T-or P-gels) from β-lactoglobulin isolate (βLG) or mixed βLG/xanthan solutions…”
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Effects of High Pressure on the Physico-chemical Characteristics of Dairy Creams and Model Oil/Water Emulsions by Dumay, E., Lambert, C., Funtenberger, S., Cheftel, J.C.

“…A pasteurized liquid dairy cream (pH 6.7–6.8; 350 g/kg fat) was not significantly modified by high pressure processing (HPP) at 450 MPa and 25 °C for 15–30…”
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Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate by CAVALIER-SALOU, C., CHEFTEL, J.C.

“…ABSTRACT Cheese analogs were prepared from calcium caseinate, butter oil and emulsifying sodium salts (ES). Increasing ES levels gave cheese analogs with…”
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PRESSURE-ASSISTED FREEZING AND THAWING: PRINCIPLES AND POTENTIAL APPLICATIONS by CHEFTEL, J. C., LÉVY, J., DUMAY, E.

“…The phase diagram of water as a function of temperature and pressure delimits distinct crystalline ice forms with different specific volumes, melting…”
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Microcoagulation of a whey protein isolate by extrusion cooking at acid pH by Queguiner, C. (Universite de Montpellier II, Montpellier, France), Dumay, E, Salou-Cavalier, C, Cheftel, J.C

“…A whey protein isolate (WPI) was coagulated by thermomechanical processing in a twin screw extruder. Nonaggregated semi-solid spreads were obtained only in the…”
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Characteristics of surimi and kamaboko from sardines by ROUSSEL, H., CHEFTEL, J. C.

“…Summary Sardines of varying freshness (1 to 3 days in ice) were manually or mechanically processed into fish mince and surimi using 1 to 3 washing steps…”
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High-Pressure Unfolding and Aggregation of .beta.-Lactoglobulin and the Baroprotective Effects of Sucrose by Dumay, Eliane M, Kalichevsky, Monica T, Cheftel, J. Claude

“…The effects of processing at 450 MPa and 25 degrees C for 15 min on the unfolding and aggregation of an industrial beta-lactoglobulin protein isolate (betaLG)…”
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Reduction of Streptococcus thermophilus in a whey protein isolate by low moisture extrusion cooking without loss of functional properties by Queguiner, C, Dumay, E, Cavalier, C, Cheftel, J.C

“…Summary A whey protein isolate powder (WPI) (4–5% water) inoculated with 5x105 viable Streptococcus thermophilus per g, was continuously processed in a twin…”
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