39 results on '"DEGRAEVE, Pascal"'
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2. Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods
3. Effect of the interaction of nisin Z with various polysaccharides on its antibacterial activity
4. Structural characterization of exopolysaccharide from Leuconostoc mesenteroides P35 and its binding interaction with bovine serum albumin using surface plasmon resonance biosensor
5. Interaction of Escherichia coli heat-labile enterotoxin B-pentamer with exopolysaccharides from Leuconostoc mesenteroides P35: Insights from surface plasmon resonance and molecular docking studies
6. Effect of crosslinking by microbial transglutaminase of gelatin films on lysozyme kinetics of release in food simulants
7. Assessment of antioxidant activities of an endemic species from Tunisia: Rhanterium sueaveolens Desf related to its phenolic composition
8. Antilisterial activity of dromedary lactoferrin peptic hydrolysates
9. Gelatin films with nisin and catechin for minced pork preservation
10. Casesidin-like anti-bacterial peptides in peptic hydrolysate of camel milk β-casein
11. Effect of interactions of plant phenolics with bovine meat proteins on their antibacterial activity
12. Low methoxyl pectin/sodium caseinate interactions and composite film formation at neutral pH
13. Antimicrobial finishing of textiles intended for food processing industry by plasma enhanced chemical vapor deposition – physical vapor deposition of Ag-SiOCH composites coated with AlxOy or SiOCH encapsulation layers
14. Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films
15. Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate
16. Using complex coacervation for lysozyme encapsulation by spray-drying
17. Properties of lysozyme/Arthrospira platensis (Spirulina) protein complexes for antimicrobial edible food packaging
18. Active biodegradable sodium caseinate films manufactured by blown-film extrusion: Effect of thermo-mechanical processing parameters and formulation on lysozyme stability
19. A green method for polybutylene succinate recycling: Depolymerization catalyzed by lipase B from Candida antarctica during reactive extrusion
20. 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
21. Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study
22. Influence of some formulation and process parameters on the stability of lysozyme incorporated in corn flour- or corn starch-based extruded materials prepared by melt blending processing
23. Polybutylene succinate adipate/starch blends: A morphological study for the design of controlled release films
24. Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging
25. Design of biopolymeric matrices entrapping bioprotective lactic acid bacteria to control Listeria monocytogenes growth: Comparison of alginate and alginate-caseinate matrices entrapping Lactococcus lactis subsp. lactis cells
26. Biodegradation study of plasticised corn flour/poly(butylene succinate-co-butylene adipate) blends
27. Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system
28. Identification of caseinophosphopeptides generated through in vitro gastro-intestinal digestion of Beaufort cheese
29. Biodegradation of corn flour-based materials assessed by enzymatic, aerobic, and anaerobic tests: Influence of specific surface area
30. Characterization of Plasma Enhanced Chemical Vapor Deposition–Physical Vapor Deposition transparent deposits on textiles to trigger various antimicrobial properties to food industry textiles
31. Anti- Listeria innocua activity of silver functionalised textile prepared with plasma technology
32. Quantitative analysis of survival of Staphylococcus aureus or Listeria innocua on two types of surfaces: Polypropylene and stainless steel in contact with three different dairy products
33. Influence of impregnation solution viscosity and osmolarity on solute uptake during vacuum impregnation of apple cubes (var. Granny Smith)
34. Immunomodulating effects of water-soluble extracts of traditional French Alps cheeses on a human T-lymphocyte cell line
35. Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation
36. In situ observation of pressure-induced increased thermostability of two β-galactosidases with FT-IR spectroscopy in the diamond anvil cell
37. Pressure-induced inactivation of E. coli β-galactosidase: influence of pH and temperatur
38. High pressure-induced modulation of the activity and stability of Escherichia coli (lac Z) β-galactosidase: Potential applications
39. High-pressure-induced modulation of the antigenic interactions between two β-galactosidases and anti-β-galactosidase antibodies
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