A5038979519- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Pickering emulsions and particle stabilization
- Infant Nutrition and Health
- Microbial Inactivation Methods
- Tea Polyphenols and Effects
- Food composition and properties
- Membrane Separation Technologies
- Muscle metabolism and nutrition
- Electrospun Nanofibers in Biomedical Applications
- Milk Quality and Mastitis in Dairy Cows
- Fatty Acid Research and Health
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- Biochemical Analysis and Sensing Techniques
- Phytochemicals and Antioxidant Activities
- Advanced Glycation End Products research
- Food Allergy and Anaphylaxis Research
- Digestive system and related health
- Membrane-based Ion Separation Techniques
- Surfactants and Colloidal Systems
- Advanced Chemical Sensor Technologies
Agriculture and Agri-Food Canada
2014-2023
Government of Canada
2021-2023
Université Laval
2009-2020
Cegep de Saint Hyacinthe
1989-2020
Universidade Estadual de Maringá
2020
Saint-Hyacinthe Research and Development Centre
1996-2019
Hydro-Québec
2001-2002
Université de Bordeaux
1994
The consumption of polyphenols in green tea has been associated with beneficial health effects. Although are unstable the intestinal environment, they may be protected by interactions dairy proteins during digestion. objectives this study were to evaluate effect a extract on digestibility different matrices and monitor antioxidant activity these or without digestion simulated gastrointestinal environment. Milk, yogurt cheese similar fat-to-protein ratios subjected Matrix degradation, protein...
Entrapping probiotic bacteria in gels with ionic cross-linking is typically achieved polysaccharides (alginate, pectin, carraghenan). In this study, whey proteins were used for purpose by carrying out the Ca2+-induced gelation of pre-heated protein isolate (WPI). A Lactobacillus rhamnosus cell suspension was added a denatured WPI solution 30 : 70 volume ratio. Gelation carried extrusion CaCl2 solution. Beads ∼3 mm diameter formed. The population beads 8.0 × 108 cells g−1. Entrapment...
Foods are complex nutrient assemblies which subjected to various industrial processes that can influence their nutritional value. The food matrix acts as a nutrient-release regulator, and further understanding of its behavior during digestion is essential. objective this study was compare the kinetics degradation fatty acids release for different cheeses in gastro-intestinal environment. relationship between physical characteristics (rheological properties, microstructure) pattern also...
To increase health benefits, dairy beverages can be enriched with omega-3 fatty acids, although these acids are susceptible to oxidation. The use of oregano extract (OE) and essential oil (OEO) as antioxidants in 2 g/100 g linseed was studied. OE contained 269 mg gallic acid equivalents per gram shown by the DPPH radical assay have powerful antioxidant activity. During 10 days storage under light or heat conditions, color, conjugated diene hydroperoxides, hexanal, propanal, dissolved oxygen...
Protein digestion in two liquid dairy matrixes with different heat treatments (pasteurized and sterilized milks) one semi-liquid matrix (stirred-yogurt) was investigated using an vitro gastrointestinal model. After buccal digestion, significantly lower amount of soluble proteins were measured yogurt than both milks. This difference between decreased during gastric disappeared at the end duodenal upon proteolytic action pepsin pancreatin. Electrophoresis pattern digested mixtures showed that...
Abstract In the present research viability of microencapsulated Bifidobacterium longum 15708 by extrusion and spray technique was investigated. Native (NA) O -palmitoylated (PA) alginate were used as matrix for immobilization. Beads obtained characterized to assess encapsulation yield (EY). Higher EY (67%) found bacteria immobilized in 3% PA. The effects freeze drying on entrapped B. longum evaluated. Results indicated that microbeads most effective preserving bacterial with a loss 2 log...