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Poster De Conférence Année : 2010

Modelling nisin diffusion in UF model cheeses regarding their composition

Résumé

Modelling is essentially a way of representing processes or phenomena to explain the observed data and to predict behavior under different conditions. Very few data is available about small solutes diffusion in cheese and in particular how cheese matrix composition or microstructure can affect this diffusion (Floury et al., 2010). Nisin (positively charged bacteriocin, 3354 Da) has been chosen as a model of small solutes. Up to now, nisin diffusion has been studied only in agarose gel and packaging films.
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Dates et versions

hal-01454408 , version 1 (02-02-2017)

Identifiants

  • HAL Id : hal-01454408 , version 1
  • PRODINRA : 221609

Citer

Samar Ibrahim Tawfik, Sophie Jeanson, Marie-Noelle Madec, Marie-Hélène Famelart, Sylvie Lortal, et al.. Modelling nisin diffusion in UF model cheeses regarding their composition. Biopolymères' 2010 Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. , 2010. ⟨hal-01454408⟩
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