Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados ArchiMer (44) Autor Berge, Jean-pascal (44) Donnay-moreno, Claire (11) Jaouen, Pascal (9) Perez-galvez, Raul (6) Barnathan, Gilles (5) Baron, Regis (5) Dumay, Justine (5) Gouygou, Jean-paul (5) Bourseau, Patrick (4) Cardinal, Mireille (4) Delannoy, Charles (4) Dubois, Nolwenn (4) Sylla, K. S. B. (4) Vandanjon, Laurent (4) Bourgougnon, Nathalie (3) Bruzac, Sandrine (3) Cornet, Josiane (3) Fouchereau-peron, Martine (3) Guadix, Antonio (3) Guerard, Fabienne (3) Mais... Palavra-chave Fatty acids (7) Enzymatic hydrolysis (6) By-products (5) Lipids (5) Proteolysis (4) Sardine (4) Ultrafiltration (4) Hydrolyse enzymatique (3) Microalgae (3) Acidic enzymatic proteolysis (2) Antifouling (2) Bio-refinery (2) By product (2) Co-produits (2) Fish protein hydrolysate (2) Fish protein hydrolysates (2) Fractionation process (2) Grateloupia turuturu (2) Hydrolysate (2) Large-scale (2) Mais... Tipo do documento Text (44) Ano 2017 (2) 2016 (3) 2015 (4) 2014 (2) 2013 (2) 2012 (4) 2011 (5) 2010 (1) 2009 (9) 2008 (4) 2007 (2) 2006 (2) 2005 (1) 2004 (1) 2002 (1) 1991 (1) Mais... País France (44) Idioma Inglês (40) Francês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 44 Primeira ... 1 2 3 ... Última Stockage des poissons fumés et ou séchés : cas de Oreochromis niloticus " Fiha saly " malgache ArchiMer Ndrianaivo, Elia; Cornet, Josiane; Cardinal, Mireille; Razanamparany, Louisette; Berge, Jean-pascal. During storage of smoke-dried fish, various biochemical reactions can occur; they will result in product acceptability or rejection. To determine these changes, pH and humidity were measured and molds were counted on smoke-dried fish stored for 6 months. A sensory analysis was also conducted to assess the quality of the products. Infestations and losses linked to it have been estimated by counting the insects and weighing of fish batches over time. The variability in the quality of smoke-dried fish depending on the time of purchase and storage was also integrated with our study. Biochemical reactions are mainly oxidation phenomena which result in a decrease of pH and release of spoilage odors such as rancid odor (> 1.5/ 3) or sulfur, acid and moldy... Tipo: Text Palavras-chave: Poissons fumés/séchés; Stockage; Qualité organoleptique; Infestation des insectes; Saison humide; Saison sèche.; Smoked/dried fishes; Storage; Sensory quality; Insect infestation; Wet season; Dry period.. Ano: 2016 URL: https://archimer.ifremer.fr/doc/00354/46522/46286.pdf Ultrasound-assisted extraction of R-phycoerythrin from Grateloupia turuturu with and without enzyme addition ArchiMer Le Guillard, Cecile; Dumay, Justine; Donnay-moreno, Claire; Bruzac, Sandrine; Ragon, Jean-yves; Fleurence, Joel; Berge, Jean-pascal. The aim of this study was to compare two processes for the extraction of R-phycoerythrin (R-PE) from the red seaweed Grateloupia turuturu: ultrasound-assisted extraction (UAE) and ultrasound-assisted enzymatic hydrolysis (UAEH). Process efficiencies were both evaluated by the yield of R-PE extraction and by the level of liquefaction. Experiments were conducted at 40 and 22 °C, for 6 h, using an enzymatic cocktail and an original ultrasonic flow-through reactor. R-PE appeared very sensitive to temperature, thus 22 °C is strongly recommended for its extraction by UAEH or UAE. However, the higher processing temperature (40 °C) clearly increased the extraction of water-soluble compounds (up to 91% of liquefaction). These two new processes are thus promising... Tipo: Text Palavras-chave: Seaweed; Grateloupia turuturu; R-phycoerythrin; Ultrasound-assisted extraction; Ultrasound-assisted enzymatic hydrolysis; Liquefaction. Ano: 2015 URL: http://archimer.ifremer.fr/doc/00292/40332/39993.pdf Utilisation des sous-produits de la pêche et de l'aquaculture pour l'alimentation en aquaculture ArchiMer Penven, Anais; Baron, Regis; Etienne, Monique; Delannoy, Charles; Berge, Jean-pascal. Tipo: Text Ano: 2017 URL: https://archimer.ifremer.fr/doc/00607/71938/70635.pdf Water ratio effect on the proteins hydrolysis tongue sole by-products (Cynoglossus senegalensis) ArchiMer Sylla, K. S. B.; Musabyemariya, B.; Berge, Jean-pascal; Seydi, Mg. In this study the effectiveness of four different water ratio to hydrolyze sole by-products by using Protamex® were compared. Average proteins yields and degree of hydrolysis (DH %) of different hydrolysates were measured, and their peptide profiles were analysed by using gel filtration chromatography. It was found that by changing the hydrolysis conditions it was possible to produce hydrolysates with the same proportion of proteins (60%) and very different in peptide composition (from 294 to 13700 Da). Tipo: Text Palavras-chave: Coproduits; Eau; Hydrolyse enzymatique; Protéines; By-products; Water; Enzymatic hydrolysis; Proteins. Ano: 2008 URL: http://archimer.ifremer.fr/doc/00015/12620/9505.pdf Registros recuperados: 44 Primeira ... 1 2 3 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco