Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Agnès Gacel"'
Autor:
Jilu Feng, Karin Schroën, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Claire C. Berton-Carabin
Publikováno v:
Journal of Agricultural and Food Chemistry, 71(11), 4717-4728
Journal of Agricultural and Food Chemistry 71 (2023) 11
Journal of Agricultural and Food Chemistry 71 (2023) 11
Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring in coffe
Autor:
Jilu Feng, Claire C. Berton-Carabin, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Karin Schroën
Publikováno v:
Food Hydrocolloids 139 (2023)
Food Hydrocolloids, 139
Food Hydrocolloids, 139
The use of conventional food stabilizers (e.g., surfactants and animal-derived proteins) is not in line with consumer demands for natural products. This has led to a great interest in novel emulsion stabilizers. In this paper, we explore the emulsifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85ec71caf9a67c0043b9129818455b36
https://research.wur.nl/en/publications/coffee-melanoidins-as-emulsion-stabilizers
https://research.wur.nl/en/publications/coffee-melanoidins-as-emulsion-stabilizers
Autor:
Goldefroy Tabanty Zambou, Noël Tenyang, Lucie Birault, Alice Kermarrec, Agnes Gacel, Germain Kansci, Anne Meynier, Sylvain Guyot, Roger Ponka
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 9, Pp 5621-5637 (2023)
Abstract The objective of this study was to assess the antioxidant activities of three plant extracts (Moringa oleifera leaves, Xylopia aethiopica fruits, and Allium cepa leaves) and to evaluate their effects on the preservation of fish polyunsaturat
Externí odkaz:
https://doaj.org/article/a892f5f8217c47379d3d7683e538a26f