Lay and scientific categorizations of new breeding techniques: Implications for food policy and genetically modified organism legislation.

The rapid development of new genetic breeding techniques is accompanied by a polarized debate around their risks. Research on the public perception of these techniques lags behind scientific developments. This study tests a method for revealing laypeople's perceptions and attitudes about different genetic techniques.

Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions.

To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored an original approach based on regression trees (RT) and random forest (RF) methodologies to predict hydrolysate odor profiles from volatile compounds. An experimental design with four factors: enzyme/substrate ratio, quantity of xylose, hydrolysis and cooking times was used to create a range of enzymatic hydrolysates.

Proteolysis of Sardine () and Anchovy () by Commercial Enzymes in Saline Solutions.

Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the effect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by comparison with classical autolysis.

Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031.

The maximum specific growth rate (μ(max)) of Brochothrix thermosphacta, a spoilage bacteria of cooked peeled shrimp, and Lactococcus piscium CNCM I-4031, a bioprotective strain, was investigated under different conditions of temperature, NaCl concentrations and pH. The basic modelling approach used was the Gamma concept (γ-concept) and the model developed was then adapted to shrimp. Cardinal growth parameters were quite similar for the two strains, except for NaCl.

Influence of Crassostrea gigas (Thunberg) sexual maturation stage and ploidy on uptake of paralytic phycotoxins.

The purpose of this study was to assess paralytic phycotoxin uptake in diploid and triploid oysters at two stages of their sexual cycle corresponding to their status in early summer (June) and winter (November). Samples of diploid and triploid oysters were exposed to a toxic culture of Alexandrium minutum for 4 days in each season. No significant differences in filtration or clearance rates were observed during either November or June experiments.

DECREASE IN DYNAMIC VISCOSITY AND AVERAGE MOLECULAR WEIGHT OF ALGINATE FROM LAMINARIA DIGITATA DURING ALKALINE EXTRACTION(1).

Alginates are natural polysaccharides that are extracted from brown seaweeds and widely used for their rheological properties. The central step in the extraction protocol used in the alginate industry is the alkaline extraction, which requires several hours. In this study, a significant decrease in alginate dynamic viscosity was observed after 2 h of alkaline treatment.