Consulta: creatorFacets:"Campello, Francois"
Registros recuperados: 8
Data/hora: 19/05/2024 10:35:30

Approche microbiologique de l'anchoitage.
Provedor de dados: 5
Autores: Campello, Francois.
The maturation of salted anchovies leads to a product of particular organoleptic properties. The manufacturers have to resolve many problems. A thorough investigation of the phenomenons which occur is necessary to resolve them. The maturation is conducted at different temperatures. The present paper reports the microbiological variations of the present microfloras, from hyper-halophilic to the non-halophilic, which escort organoleptical and biochemical ones chiefly at 20 degree C. If the maturation's temperature is maintained high (28 degree C) there is a strong proteolysis. At 20 degree C the organoleptical characters appear within 2 months.
Tipo: Text
Palavras-chave: France; MED; Engraulis encrasicolus; Clupeidae; Pisces; Microorganisms; Microbiology; Organoleptic properties; Curing; Processing fishery products.
Ano: 1983
URL: http://archimer.ifremer.fr/doc/1983/publication-1825.pdf

La culture des algues marines dans le monde
Provedor de dados: 5
Autores: Perez, René; Kaas, Raymond; Campello, Francois; Arbault, Suzanne; Barbaroux, Olivier.
Shouldn't Earth, the human planet, be called the algae planet? First appearing 3.5 billion years ago, algae have always been objective allies of life and humans. Brought about by algae, oxygen and the ozone layer allowed plant and animal life to develop in oceans and on continents. They offer spawning grounds and feeding grounds for marine fauna....
Tipo: Text
Ano: 1992
URL: http://archimer.ifremer.fr/doc/1992/rapport-4402.pdf

Microflore et anchoitage.
Provedor de dados: 5
Autores: Campello, Francois.
The author studies the microbial phenomena which occur during the maturation of French anchovies, some from the Basque, the others from the Roussillon coast. There are some differences in relation with the origin of the fishes. On a marine agar, the microflora of the Mediterranean ones is almost constant or in a light diminution while that of the Atlantic ones is climbing during 9 weeks before a decline. On an extremely salted agar and in the both origins the archaebacteria are increasing in number during 5 to 6 weeks and diminishing before. The complete ripening is obtained within 16-17 weeks. The limits of the significance of the microbiological analysis are discussed.
Tipo: Text
Palavras-chave: MED; France; ANE; Clupeidae; Pisces; Engraulis encrasicolus; Microorganisms; Curing; Processing fishery products.
Ano: 1983
URL: http://archimer.ifremer.fr/doc/1983/publication-1826.pdf

Substances et rôle antibactérien de la phycospère marine. Approche bibliographique
Provedor de dados: 5
Autores: Campello, Francois.
The natural antimicrobial substances, active in the marine environment are revised. Three steps marked their attainments. They are expressed by all phylla and variable quantities are quoted along the cycle. They are considered according ta their formula, when known
Tipo: Text
Palavras-chave: Cultues algales; Substances antimicrobiennes; Classification chimique; Conditions naturelles; Algal culture; Antimicrobial substances; Chemical classification Environnemental conditions.
Ano: 1991
URL: http://archimer.ifremer.fr/doc/00450/56126/57663.pdf

Tables pour le dénombrement des micro-organismes après culture (milieux solides). Extension à la recherche
Provedor de dados: 5
Autores: Campello, Francois.
The listing of microorganisms in general, and of coliforms, amongst others, through the counting of the colonies obtained at 30°C, has been the focus of some AFNOR norms, respectively V 08-011 and V 08-015, which set their general guidelines. The adaptation of these norms to research works drove us to write some notes about the display of the charts, based on these guidelines and enabling the direct reading of the results according to the number of units at the origin of the colonies ("Plaque forming unit: P.F.U.").
Tipo: Text
Ano: 1983
URL: http://archimer.ifremer.fr/doc/1983/rapport-4580.pdf

Troubles d'origines biotique et abiotiques des macrophytes marins d'interêts alimentaires et industriel - Catalogue 1991
Provedor de dados: 5
Autores: Campello, Francois.
Ce catalogue regroupe les troubles connus qui peuvent affecter les macrophytes cultivées dans le monde, appartenant aux familles des Phéophycées et des Rhodophycées. Des virus, des bactéries, des champignons, des épiphytes et des endophytes divers, ainsi que des agents encore non identifiés et des substances chimiques, naturelles ou dues à l'activité humaine, peuvent compromettre la qualité et les rendements en algoculture.
Tipo: Text
Ano: 1991
URL: http://archimer.ifremer.fr/doc/00080/19133/16728.pdf

Troubles d'origines biotiques et abiotiques des macrophytes marins d'intérêts alimentaire et industriel
Provedor de dados: 5
Autores: Campello, Francois.
Ce catalogue regroupe les troubles connus qui peuvent affecter les macrophytes cultivées dans le monde, appartenant aux familles des Phéophycées et des Rhodophycées. Des virus, des bactéries, des champignons, des épiphytes et des endophytes divers, ainsi que des agents encore non identifiés et des substances chimiques, naturelles ou dues à l'activité humaine, peuvent compromettre la qualité et les rendements en algoculture.
Tipo: Text
Ano: 1991
URL: http://archimer.ifremer.fr/doc/00104/21558/19137.pdf

Vibrions des coquillages comestibles
Provedor de dados: 5
Autores: Campello, Francois.
La crise que la conchyliculture vient de traverser, en particulier la mytiliculture durant l'été 1983, nous rappelle que voici une dizaine d'années une nouvelle bactérie marine, dont certaines souches sont pathogènes pour l'homme, était isolée un peu partout dans le monde causant parfois des épidémies qui ont toutefois épargné notre pays.
Tipo: Text
Ano: 1984
URL: http://archimer.ifremer.fr/doc/00045/15657/13060.pdf