Enzymes d’intérêt pour la fabrication d’aliments.

National audienc

La maîtrise des flaveurs

National audienc

Etude de la coopération entre Geotrichum candidum et Penicillium camenberti. Impact sur le profil aromatique et sur les qualités organoleptiques d'un fromage de type camembert

National audienc

Automatic method to quantify starter activity based on pH measurement

International audienc

Aromatisation, par des micro-organismes d'affinage, d'une viande de poulet séparée mécaniquement (biosynthèse des précurseurs de l'arôme "poulet-grillé")

PARIS-AgroParisTech Centre Paris (751052302) / SudocSudocFranceF

La maîtrise des flaveurs

National audienc

Automatic method to quantify starter activity based on pH measurement

International audienc

Dialysis of flavour compounds : yields of extraction on model solution

International audienc

Bioconversion of amino acids into flavouring alcohols and esters by Erwinia carotovora subsp. atroseptica

International audienceErwinia carotovora subsp. atroseptica produced flavour compounds when infecting endives (Cichorium intybus). These compounds were identified as esters and branched-chain alcohols.They were produced from amino acids and some of them such as methionol, methionol acetate, isobutanol, isobutyl acetate, beta-phenyl ethanol and tryptophol were produced with good yields

Review : Compounds involved in the flavor of surface mold-ripened cheeses : Origins and properties

132 ref.International audienc