Search Results - "Guiraud, J P"

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  1. 1

    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.

    Published in International dairy journal (2003)
    “…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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    Journal Article
  2. 2

    Study of the phenotypic and genotypic biodiversity of potentially ochratoxigenic black aspergilli isolated from grapes by Dachoupakan, C., Ratomahenina, R., Martinez, V., Guiraud, J.P., Baccou, J.C., Schorr-Galindo, S.

    Published in International journal of food microbiology (01-06-2009)
    “…Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, carcinogenic, teratogenic and immunotoxic effects, naturally found in agricultural products including…”
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    Journal Article
  3. 3

    Fate of Mucilage Cell Wall Polysaccharides during Coffee Fermentation by Avallone, S, Guiraud, J.-P, Guyot, B, Olguin, E, Brillouet, J.-M

    Published in Journal of agricultural and food chemistry (01-11-2001)
    “…Effects of a 20-h fermentation on cell wall polysaccharides from the mucilage of pulped coffee beans were examined and compared to those of unfermented beans,…”
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    Journal Article
  4. 4

    Polysaccharide Constituents of Coffee-Bean Mucilage by Avallone, S., Guiraud, J.-P., Guyot, B., Olguin, E., Brillouet, J.-M.

    Published in Journal of food science (01-11-2000)
    “…Alcohol‐insoluble residues (AIRs) were isolated from hand‐dissected and commercial mucilages of depulped coffee beans. Both AIRs had similar polysaccharide…”
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    Journal Article
  5. 5

    OTA-producing fungi in foodstuffs: A review by Amézqueta, S., Schorr-Galindo, S., Murillo-Arbizu, M., González-Peñas, E., López de Cerain, A., Guiraud, J.P.

    Published in Food control (01-08-2012)
    “…Ochratoxin A (OTA) is a secondary metabolite produced by filamentous fungi of the genera Aspergillus and Penicillium present in a wide variety of foodstuffs…”
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    Journal Article
  6. 6

    Effect of operating conditions on ochratoxin A extraction from roasted coffee by Mounjouenpou, P, Durand, N, Guyot, B, Guiraud, J P

    Published in Food additives and contaminants (01-07-2007)
    “…Operating conditions affect ochratoxin A (OTA) extraction from roasted coffee. The OTA content found in the beverage can thus be greater than that found in the…”
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    Journal Article
  7. 7

    Populations of heterotrophic bacteria in an experimental recirculating aquaculture system by Leonard, N, Blancheton, J.P, Guiraud, J.P

    Published in Aquacultural engineering (01-05-2000)
    “…The aim of this work was to identify the main viable heterotrophic bacteria in a marine fish farm with a recirculating water system and to study their growth…”
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    Journal Article Conference Proceeding
  8. 8

    OTA-producing fungi isolated from stored cocoa beans by Amézqueta, S, González-Peñas, E, Dachoupakan, C, Murillo-Arbizu, M, López de Cerain, A, Guiraud, J.P

    Published in Letters in applied microbiology (01-09-2008)
    “…The aim of this study was to identify fungal populations in unroasted cocoa beans stored in Spain in order to evaluate the ochratoxin A (OTA)-production…”
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    Journal Article
  9. 9

    Enterotoxin production by staphylococci isolated from foods in France by Rosec, J.P., Guiraud, J.P., Dalet, C., Richard, Nicole

    Published in International journal of food microbiology (15-04-1997)
    “…Two hundred and thirteen Staphylococcus aureus and 51 other staphylococcal strains were isolated from 121 foodstuffs of current consumption and two cutaneous…”
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    Journal Article
  10. 10

    Bacteria and nutrients—nitrogen and carbon—in a recirculating system for sea bass production by Leonard, N, Guiraud, J.P, Gasset, E, Cailleres, J.P, Blancheton, J.P

    Published in Aquacultural engineering (2002)
    “…In a recirculating rearing system, different chemical compounds (nitrate, phosphorus and dissolved organic carbon (DOC)) are accumulated depending on the…”
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    Journal Article
  11. 11

    Sugar potential of different Jerusalem artichoke cultivars according to harvest by Schorr-Galindo, S., Guiraud, J.P.

    Published in Bioresource technology (01-04-1997)
    “…Crop growth and development and yield of Jerusalem artichoke were studied in field crops harvested periodically during 2 years. Investigations were carried out…”
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    Journal Article
  12. 12

    Disinfection of rice seeds prior to sprouting by Piernas, V. (Universite Montpellier, Montpellier, France.), Guiraud, J.P

    Published in Journal of food science (01-05-1997)
    “…Different methods of rice seeds disinfection were investigated in order to limit the development of micro-organisms during sprouting. At room temperature,…”
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    Journal Article
  13. 13

    Influence of yeast flocculation on the rate of Jerusalem Artichoke extract fermentation by SCHORR-GALINDO, S, GHOMMIDH, C, GUIRAUD, J. P

    Published in Current microbiology (01-08-2000)
    “…Variations in residual sugar composition have been observed during Jerusalem artichoke extract fermentations by using Saccharomyces diastaticus NCYC 625, a…”
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    Journal Article
  14. 14

    Construction of a flocculating yeast for fructose production from inulin by REMIZE, F, SCHORR-GALINDO, S, GUIRAUD, J. P, DEQUIN, S, BLONDIN, B

    Published in Biotechnology letters (01-03-1998)
    “…Construction of flocculating yeast lacking for fructose utilisation was realised by integration of the FLO1 flocculation gene in the ribosomal DNA of an…”
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    Journal Article
  15. 15

    Microbial hazards related to rice sprouting by Piernas, Valerie, Guiraud, Joseph P.

    “…The microbiology of rice seeds selected for commercial production of sprouts was studied. Bacteria were numerous but generally nonpathogenic: almost all were…”
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    Journal Article
  16. 16

    Inulin enrichment by fermentation in a flocculating yeast reactor by SCHORR-GALINDO, S, GHOMMIDH, C, GUIRAUD, J. P

    Published in Biotechnology letters (01-12-1995)
    “…Simultaneous production of ethanol and fructose enriched syrups was obtained from Jerusalem artichoke extract using a Saccharomyces diastaticus flocculating…”
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    Journal Article
  17. 17

    Control of microbial growth on rice sprouts by Piernas, Valérie, Piernas, Valérie, Guiraud, Joseph P., Guiraud, Joseph P.

    “…Summary Different methods were investigated to prevent microbial hazards during rice sprouting. Disinfection of rice seeds before germination resulted in an…”
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    Journal Article
  18. 18

    Simultaneous production of sugars and ethanol from inulin rich-extracts in a chemostat by SCHORR-GALINDO, S, GHOMMICH, C, GUIRAUD, J. P

    Published in Biotechnology letters (01-06-1995)
    “…Incomplete fermentation of inulin-containing extracts by Saccharomyces diastaticus allows the simultaneous production of ethanol and syrups with increased…”
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    Journal Article
  19. 19

    Microbiological and biochemical study of coffee fermentation by AVALLONE, Sylvie, GUYOT, Bernard, BRILLOUET, Jean-Marc, OLGUIN, Eugenia, GUIRAUD, Joseph-Pierre

    Published in Current microbiology (01-04-2001)
    “…The coffee fermentation microflora were rich and mainly constituted of aerobic Gram-negative bacilli, with Erwinia and Klebsiella genuses at the highest…”
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    Journal Article
  20. 20

    Fructose syrups and ethanol production by selective fermentation of inulin by Schorr-Galindo, S. (Universite Montpellier II, Montpellier, France.), Fontana, A, Guiraud, J.P

    Published in Current microbiology (01-06-1995)
    “…Jerusalem artichoke is a favorable substrate for inulin or fructose syrup production. The sugar content and the fructose ratio of inulin depend on various…”
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    Journal Article