Search Results - "Degraeve, Pascal"

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides? by Oulahal, Nadia, Degraeve, Pascal

“…In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been…”
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Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses by Gharsallaoui, Adem, Oulahal, Nadia, Joly, Catherine, Degraeve, Pascal

“…Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne…”
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Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate by Benelhadj, Sonda, Gharsallaoui, Adem, Degraeve, Pascal, Attia, Hamadi, Ghorbel, Dorra

“…•A protein isolate was extracted from Arthrospira (Spirulina) platensis by isoelectric precipitation.•Functional properties were significantly affected by the…”
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Antibacterial Properties of Polyphenols: Characterization and QSAR (Quantitative Structure-Activity Relationship) Models by Bouarab-Chibane, Lynda, Forquet, Valérian, Lantéri, Pierre, Clément, Yohann, Léonard-Akkari, Lucie, Oulahal, Nadia, Degraeve, Pascal, Bordes, Claire

“…Besides their established antioxidant activity, many phenolic compounds may exhibit significant antibacterial activity. Here, the effect of a large dataset of…”
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Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation-A Review by Kong, Ianne, Degraeve, Pascal, Pui, Liew Phing

“…Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly…”
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Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging by Bayarri, Mélanie, Oulahal, Nadia, Degraeve, Pascal, Gharsallaoui, Adem

“…•Lysozyme can form electrostatic complexes with LM pectin.•Antimicrobial properties of the formed complexes are dependent on the lysozyme/pectin…”
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Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods by He, Yan, Degraeve, Pascal, Oulahal, Nadia

“…Yeasts are a widespread group of microorganisms that are receiving increasing attention from scientists and industry. Their diverse biological activities and…”
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Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test by Goranov, Bogdan, Teneva, Desislava, Denkova-Kostova, Rositsa, Shopska, Vesela, Oulahal, Nadia, Denkova, Zapryana, Kostov, Georgi, Degraeve, Pascal, Pagan, Rafael

“…Probiotic bacteria are used for food biopreservation because their metabolic products might contribute to ensuring food microbiological safety and/or increase…”
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Recent Advances on Multi-Parameter Flow Cytometry to Characterize Antimicrobial Treatments by Léonard, Lucie, Bouarab Chibane, Lynda, Ouled Bouhedda, Balkis, Degraeve, Pascal, Oulahal, Nadia

“…The investigation on antimicrobial mechanisms is a challenging and crucial issue in the fields of food or clinical microbiology, as it constitutes a…”
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Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods by Berdejo, Daniel, García-Gonzalo, Diego, Oulahal, Nadia, Denkova-Kostova, Rositsa, Shopska, Vesela, Kostov, Georgi, Degraeve, Pascal, Pagan, Rafael

“…Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the…”
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Production of Hydrolysates from Swordfish (Xiphias gladius) Head Muscle as New Protein Source: Evaluation of Nutritional, Antioxidant and Functional Properties by Elgaoud, Imen, Hamed, Fatma, Lassoued, Imen, Chamkha, Mohamed, Oulahal, Nadia, Degraeve, Pascal, Adt, Isabelle, Barkia, Ahmed

“…Purpose Fish by-products serve as a major source of protein that can promote the state of health. These by-product wastes have attracted much attention of food…”
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Chitosan-Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum : Physical Properties, Viability, and Antibacterial Properties by Wai, Seat Ni, How, Yu Hsuan, Saleena, Lejaniya Abdul Kalam, Degraeve, Pascal, Oulahal, Nadia, Pui, Liew Phing

“…Single-use synthetic plastics that are used as food packaging is one of the major contributors to environmental pollution. Hence, this study aimed to develop a…”
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A green method for polybutylene succinate recycling: Depolymerization catalyzed by lipase B from Candida antarctica during reactive extrusion by Jbilou, Fouzia, Dole, Patrice, Degraeve, Pascal, Ladavière, Catherine, Joly, Catherine

“…[Display omitted] •PBS depolymerization by enzymatic hydrolysis at molten state was investigated.•High PBS depolymerization rate was obtained by lipase in a…”
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Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish by Martin, Doriane, Joly, Catherine, Dupas-Farrugia, Coralie, Adt, Isabelle, Oulahal, Nadia, Degraeve, Pascal

“…Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw…”
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Chemical Composition and Antimicrobial Activity of Lavender (Lavandula angustifolia Mill.), Peppermint (Mentha piperita L.), Raspberry Seed (Rubus idaeus L.), and Ylang-Ylang (Cananga odorata (Lam.) Essential Oils—Towards Hurdle Technologies in the Production of Chocolate Mousse by Denkova, Zapryana, Goranov, Bogdan, Blazheva, Denica, Tomova, Teodora, Teneva, Desislava, Denkova-Kostova, Rositsa, Slavchev, Aleksandar, Pagán, Rafael, Degraeve, Pascal, Kostov, Georgi

“…The growing consumer demand for the development of functional foods with a number of benefits for the consumer has led to a considerable increase in the…”
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Potential of Incorporation of Antimicrobial Plant Phenolics Into Polyolefin-Based Food Contact Materials to Produce Active Packaging by Melt-Blending: Proof of Concept With Isobutyl-4-Hydroxybenzoate by Cottaz, Amandine, Bouarab, Lynda, De Clercq, Justine, Oulahal, Nadia, Degraeve, Pascal, Joly, Catherine

“…There is an increasing interest for active food packaging incorporated with natural antimicrobial agents rather than synthetic preservatives. However, most of…”
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Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics by Gemelas, Laetitia, Degraeve, Pascal, Hallier, Arnaud, Demarigny, Yann

“…Consumer demand for healthy foods has been increasing for a few decades. In the formulations of their low-fat products, most food manufacturers use artificial…”
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Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate by Léonard, Lucie, Beji, Olfa, Arnould, Christine, Noirot, Elodie, Bonnotte, Aline, Gharsallaoui, Adem, Degraeve, Pascal, Lherminier, Jeannine, Saurel, Rémi, Oulahal, Nadia

“…In order to control undesirable microorganisms growth in foods, the performance of alginate and alginate–caseinate (an aqueous two-phase system) matrices…”
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Study on the applicability of potentially probiotic strain Lactobacillus plantarum L4 to be included in the development of strategies for bio-preservation of food products by Denkova, Zapryana, Goranov, Bogdan, Denkova-Kostova, Rositsa, Degraeve, Pascal, Kostov, Georgi, Oulahal, Nadia

“…The antimicrobial activity of potentially probiotic strains is important for their possible application in the development of successful strategies for…”
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In vitro examination of the antimicrobial activity of a potentially probiotic Lactobacillus acidophilus strain against Escherichia coli, Staphylococcus aureus and Salmonella sp by Denkova, Zapryana, Yanakieva, Velichka, Goranov, Bogdan, Tomova, Teodora, Denkova-Kostova, Rositsa, Oulahal, Nadia, Kostov, Georgi, Degraeve, Pascal

“…An interesting property for many probiotic strains is to exhibit antimicrobial activity against pathogenic microorganisms. Therefore, the antimicrobial…”
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