Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Aline Bonifacie"'
Autor:
Eléna Keuleyan, Aline Bonifacie, Thierry Sayd, Angéline Duval, Laurent Aubry, Sylvie Bourillon, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Valérie Scislowski, Laurent Picgirard, Laëtitia Théron, Véronique Santé-Lhoutellier
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100474- (2022)
In vitro digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO2 / NaNO3, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinal digester (DIDGI®). The chemi
Externí odkaz:
https://doaj.org/article/1ff8ac8cf4724dcc8a6e7227fb28bea0
Autor:
Aline Bonifacie, Laurent Aubry, Philippe Gatellier, Véronique Santé-Lhoutellier, Laetitia Théron
Publikováno v:
MethodsX, Vol 8, Iss , Pp 101289- (2021)
Nitrite and nitrate are present in many foods. Nitrate can be converted into nitrite in human body. Nitrite can react with secondary amines to form secondary amines and with thiols to form nitrosothiols. Some nitrosamines are cancers suspect. Because
Externí odkaz:
https://doaj.org/article/7ee57ce5acfe41a2b5c343ea796f2086
Autor:
Eléna Keuleyan, Aline Bonifacie, Philippe Gatellier, Claude Ferreira, Sylvie Blinet, Aurélie Promeyrat, Gilles Nassy, Véronique Santé-Lhoutellier, Laëtitia Théron
Publikováno v:
Foods, Vol 10, Iss 9, p 2230 (2021)
Processed meats’ nutritional quality may be enhanced by bioactive vegetable molecules, by preventing the synthesis of nitrosamines from N-nitrosation, and harmful aldehydes from lipid oxidation, through their reformulation. Both reactions occur dur
Externí odkaz:
https://doaj.org/article/e71b0233259943e5b146a88b1fb82495
Autor:
Laetitia Théron, Aline Bonifacie, Jérémy Delabre, Thierry Sayd, Laurent Aubry, Philippe Gatellier, Christine Ravel, Christophe Chambon, Thierry Astruc, Jacques Rouel, Véronique Santé-Lhoutellier, Matthieu Réfrégiers, Frank Wien
Publikováno v:
Foods, Vol 10, Iss 5, p 998 (2021)
Food processing affects the structure and chemical state of proteins. In particular, protein oxidation occurs and may impair protein properties. These chemical reactions initiated during processing can develop during digestion. Indeed, the physicoche
Externí odkaz:
https://doaj.org/article/d84e111d53a1410c844f077997d5dfcb
Autor:
Aline Bonifacie, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Laurent Picgirard, Valérie Scislowski, Véronique Santé-Lhoutellier, Laetitia Théron
Publikováno v:
Foods, Vol 10, Iss 4, p 852 (2021)
Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitros
Externí odkaz:
https://doaj.org/article/ef21e8e66f3f40cf95f750fec2cf1cf5
Autor:
Frank Wien, Laetitia Théron, Christophe Chambon, Matthieu Réfrégiers, Thierry Sayd, Christine Ravel, Jacques Rouel, Aline Bonifacie, Jérémy Delabre, Véronique Santé-Lhoutellier, Philippe Gatellier, Laurent Aubry, Thierry Astruc
Publikováno v:
Foods
Foods, MDPI, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, Vol 10, Iss 998, p 998 (2021)
Foods, MDPI, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, Vol 10, Iss 998, p 998 (2021)
International audience; Food processing affects the structure and chemical state of proteins. In particular, protein oxidation occurs and may impair protein properties. These chemical reactions initiated during processing can develop during digestion
Autor:
Laurent Picgirard, Laetitia Théron, Aurélie Promeyrat, Véronique Santé-Lhoutellier, Valérie Scislowski, Philippe Gatellier, Aline Bonifacie, Gilles Nassy
Publikováno v:
Foods, Vol 10, Iss 852, p 852 (2021)
Foods
Foods, MDPI, 2021, 10 (4), pp.852. ⟨10.3390/foods10040852⟩
Volume 10
Issue 4
Foods
Foods, MDPI, 2021, 10 (4), pp.852. ⟨10.3390/foods10040852⟩
Volume 10
Issue 4
Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitros
Autor:
aline, Bonifacie, Gatellier, Philippe, Nassy, Gilles, Promeyrat, Aurélie, Sante-Lhoutellier, Veronique, Theron, Laetitia
Publikováno v:
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology, Aug 2020, Floride, United States
International Congress of Meat Science and Technology, Aug 2020, Floride, United States. 2020
International Congress of Meat Science and Technology, Aug 2020, Floride, United States
International Congress of Meat Science and Technology, Aug 2020, Floride, United States. 2020
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::516722b8e854734868ae6677451aac6d
https://hal.inrae.fr/hal-02962686
https://hal.inrae.fr/hal-02962686
Autor:
Keuleyan, Eléna, Bonifacie, Aline, Gatellier, Philippe, Ferreira, Claude, Blinet, Sylvie, Promeyrat, Aurélie, Nassy, Gilles, Santé-Lhoutellier, Véronique, Théron, Laëtitia
Publikováno v:
Foods; Sep2021, Vol. 10 Issue 9, p2230, 1p
Autor:
Théron, Laetitia, Bonifacie, Aline, Delabre, Jérémy, Sayd, Thierry, Aubry, Laurent, Gatellier, Philippe, Ravel, Christine, Chambon, Christophe, Astruc, Thierry, Rouel, Jacques, Santé-Lhoutellier, Véronique, Réfrégiers, Matthieu, Wien, Frank, Estévez, Mario, Xiong, Youling
Publikováno v:
Foods; May2021, Vol. 10 Issue 5, p998, 1p