Search Results - "RIMAUX, T"

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota by De Vuyst, L., Vrancken, G., Ravyts, F., Rimaux, T., Weckx, S.

“…Sourdough is a microbial ecosystem of lactic acid bacteria (LAB) and yeasts in a matrix of mainly cereal flour and water. Culture-dependent and…”
Get full text

Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH by RIMAUX, T, RIVIERE, A, ILLEGHEMS, K, WECKX, S, DE VUYST, L, LEROY, F

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
Get full text

Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem by Vrancken, G., Rimaux, T., De Vuyst, L., Leroy, F.

“…The effect of pH on growth and carbohydrate metabolism of L. fermentum IMDO 130101 was investigated. Pronounced acid tolerance occurred together with marked…”
Get full text

The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494 by RIMAUX, T, VRANCKEN, G, VUYLSTEKE, B, DE VUYST, L, LEROY, F

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
Get full text

The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent by Rimaux, T., Vrancken, G., Pothakos, V., Maes, D., De Vuyst, L., Leroy, F.

“…Lactobacillus sakei is frequently present as the dominant lactic acid bacterium in spontaneously fermented meat products, demonstrating its competitiveness in…”
Get full text

The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt by Vrancken, G., Rimaux, T., Wouters, D., Leroy, F., De Vuyst, L.

“…The arginine deiminase (ADI) pathway is a means by which certain sourdough lactic acid bacteria (LAB) convert arginine into ornithine via citrulline while…”
Get full text

Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101 by Vrancken, G., Rimaux, T., Weckx, S., De Vuyst, L., Leroy, F.

“…Sourdough lactic acid bacteria (LAB) need to be adapted to a highly acidic and, therefore, challenging environment. Different mechanisms are employed to…”
Get full text

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties by Heymans, Robbe, Tavernier, Iris, Danthine, Sabine, Rimaux, Tom, Van der Meeren, Paul, Dewettinck, Koen

“…Foams with a continuous oil phase may be stabilized using crystalline particles. Those systems are compelling because of their potential in edible oil…”
Get more information

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil by Doan, Chi Diem, Tavernier, Iris, Danthine, Sabine, Rimaux, Tom, Dewettinck, Koen

“…BACKGROUND Wax esters contribute to the transformation of liquid oils into solid‐like oleogel systems, which can act as alternatives for trans‐ and/or…”
Get full text

Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties by Bin Sintang, Mohd Dona, Danthine, Sabine, Tavernier, Iris, Van de Walle, Davy, Doan, Chi Diem, Aji Muhammad, Dimas Rahadian, Rimaux, Tom, Dewettinck, Koen

“…Oleogel has attracted the interest of food scientists and the food industry as an interesting alternative for solid fat in food products. Certain hydrophilic…”
Get full text