Search results for "Dairy industry"
showing 4 items of 4 documents
Construction of food-grade mutants of lactic acid bacteria
1996
La selection de ferments lactiques de qualite est une preoccupation constante des industriels laitiers. A l'heure actuelle, l'approche industrielle consiste a rechercher les nouvelles souches dans une collection de souches provenant d'isolats naturels. L'amelioration des connaissances concernant les bacteries lactiques permet desormais de proposer une alternative a cette technique de criblage d'une collection. Il s'agit de la modification genetique dirigee des souches au moyen d'outils genetiques. Les outils genetiques permettent d'utiliser des processus cellulaires naturels, la transposition et la recombinaison homologue, afin de modifier precisement le genome bacterien. Ces outils permett…
Cotton swabs supported in-situ assay for quaternary ammonium compounds residues in effluents and surfaces
2018
Abstract Cellulose paper and cotton swabs have been tested as sampling, reaction and measurement media for quaternary ammonium compounds (QACs) using the reagent Chromo Azurol S in the presence of aluminum cations (CAS-Al). On the basis of the results obtained a new method is proposed for the analysis of QACs in water samples which only entails the successive immersion of swabs into 1 mL of the samples, 1 mL of a solution of CAS-Al for the formation of a ternary blue complex, and 1 mL of water to remove the excess of reagent. The method can be used for the visual on site detection of QACs in effluents, as well as for their quantification within the 3.62–36.2 mg/L range through the direct me…
Using cross-modal interactions to counterbalance salt reduction in solid foods
2011
International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…
Aroma release and chewing activity during eating different model cheeses
2007
International audience; This study focused on the effect cheese properties had on chewing behaviour and aroma release as well as the relationship between them. Chewing activity and the kinetics of aroma release were simultaneously monitored during the consumption of eight model cheeses with the same flavour content. Differences in chewing behaviour explained most of the variability in aroma release among subjects. Aroma release increased with chewing work, bursts’ number and amplitude. For cheese samples, the chewing behaviour varied according to texture. Interaction between cheese composition and the chewing behaviour effects affected aroma release: (i) decreasing fat content increased aro…