Search results for "Food grade"
showing 3 items of 3 documents
Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects
2022
International audience; This review paper gives an insight into the effective delivery mechanisms for health-promoting substances and highlights the challenges of using antioxidants and bioactives in foods. The selection criteria for choosing bioactives and their extraction in bioavailable form with their adequate incorporation techniques and delivery mechanisms are covered. Moreover, an overview of existing methods for determination of bioactivity is given. The importance of scientifically evaluating the effects of foods or food components on consumer health before making claims about the healthiness is aligned. Finally, a scientific perspective on how to respond to the booming demand for …
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…
High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties
2019
Abstract The use of high pressure processing (HPP) for development of stable emulsion-based delivery systems has been recently increased. Under adequate conditions, application of high pressures modifies the functionality of protein and polysaccharide molecules and significantly promotes the emulsifying activities. Application of high pressures also modulates the emulsion microstructure without any destabilization and gelation of protein molecules. The lipid oxidation in HPP-treated emulsions can be accelerated, particularly with higher pressure levels, while the HPP utilization on emulsions in acidic conditions can highly inhibit the growth of spoilage and pathogenic microorganisms. In thi…