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Claude Champagne

Claude P. Champagne est microbiologiste (B.Sc., U. Sherbrooke) spécialisé dans les technologies de fermentation des aliments (Ph.D., Sciences et technologie des aliments, U. Laval). Il a été professeur à l'Institut de Technologie agro alimentaire (ITA) de Saint Hyacinthe, de 1978 à 1986. Depuis 1987, Claude est chercheur au Centre de recherche et de développement sur les aliments (CRDA) de St-Hyacinthe, un établissement d’Agriculture et Agroalimentaire Canada. Ses travaux portent sur la production, la conservation et l’utilisation de cultures lactiques dans les aliments, principalement dans les produits laitiers. De plus en plus, ses travaux touchent aux cultures probiotiques. Il développe des technologies qui visent à de faciliter leur croissance dans l’aliment ou leur survie lors de l’entreposage. Un des outils qu’il utilise à cette fin est la microencapsulation de probiotiques. Ses fonctions l’appellent également à rendre de l’information publique et il est donc co-auteur de 130 publications scientifiques et 20 chapitres de livre.

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Enrichment of cheese with bioactive lipophilic compounds.

Vitamins E, A and CoQ10 were encapsulated in two flaxseed oil emulsion formulations. Emulsions...

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Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage.

The aim of this study was to evaluate the effect of microencapsulation (ME) in alginate beads on the...

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Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying.

In the present research the viability of microencapsulated Bifidobacterium longum 15708 by extrusion...

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Probiotic milk supplementation with pea flour: microbial and physical properties.

The effect of skim milk probiotic (L. rhamnosus AD200) fermented beverage supplementation with 1-3 %...

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Effect of cheese containing gamma-aminobutyric acid-producing lactic acid bacteria on blood pressure in men.

Hypertension is one of the most important risk factors for cardiovascular diseases. The purpose of this...

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Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters.

A previous study showed the ability of old-style cheese starters to produce large amounts of gamma-aminobutyric...

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Encapsulation of vitamin B12 in water-in-oil-in-water double emulsions was optimized to produce...

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Effect of catechins on the growth of oxygen-sensitive probiotic bacteria.

Oxygen plays a major role in the loss of viability of oxygen-sensitive bacteria. Antioxidant compounds,...

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Effects of dietary fatty acids on human microbes: role in health.

This chapter describes 3 aspects of the interrelations between fatty acids (FA), gastrointestinal (GIT)...

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Determination of optimal conditions for gamma-aminobutyric acid production by Lactococcus lactis ssp. lactis.

The biocompatibility of nine proteinase-negative strains of Lactococcus lactis ssp. lactis with the ability...

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Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

Pulses contain carbohydrates, proteins, minerals and vitamins which are essential requirements in the...

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Synbiotic Yoghurt - A Smart Gut Food: Science, Technology and Applications

It is observed that simple fermented foods, such as yoghurt, have evolved into more sophisticated and...

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Effect of water activity and protective solutes on growth and subsequent survival to air-drying of Lactobacillus and Bifidobacterium cultures.

Probiotic cultures of Lactobacillus plantarum, Lactobacillus rhamnosus, Bifidobacterium longum, Lactobacillus...

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Polyphenolic compounds as functional ingredients in cheese.

A functional cheese product containing polyphenolic compounds was developed, and the polyphenolic retention...

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Effect of polyphenolic ingredients on physical characteristics of cheese.

A   A novel cheese product developed based on the incorporation of various polyphenolic...

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Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices.

Due to the fact that probiotic cells need to be alive when they are consumed, culture-based analysis...

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Immunomodulatory bioactivity of soy and milk ferments on monocyte and macrophage models.

Fermented products provide a functional food-based approach for probiotic delivery, containing both the...

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Characterization of aromatic properties of old-style cheese starters.

Old-style cheese starters were evaluated to determine their ability to produce cheese aroma compounds....

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The determination of viable counts in probiotic cultures microencapsulated by spray-coating.

An assessment of various methods to determine viable counts (CFU) in freeze-dried and dried microencapsulated...

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Development of Bacterial Contamination during Production of Yeast Extracts

[Effects of autolysis promoters and pH on contaminating bacterial populations in yeast extract production...

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Quelques défis dans l’ajout de bactéries probiotiques dans les produits laitiers

Les éléments abordés lors de cette formation sont les suivants :