Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Anne Le Guillou"'
Autor:
Anne Le Guillou
Publikováno v:
Cahiers de Nutrition et de Diététique. 42:255-259
Resume La diminution de la teneur en acides gras trans (AGT) s’est integree dans la volonte de LU de toujours ameliorer la qualite nutritionnelle de ses produits, en particulier la quantite et la qualite des lipides. Les matieres grasses sont indis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd5f8d2ea2112e3a6e69e8d895aa69de
https://doi.org/10.1016/s0007-9960(07)73934-2
https://doi.org/10.1016/s0007-9960(07)73934-2
Autor:
Regina C. A. Lago, Anne Le Guillou, Pierre Villeneuve, Nathalie Barouh, Georges Piombo, Jean-Yves Dupré, Bruno Baréa, Michel Pina
Publikováno v:
Journal of the American Oil Chemists' Society
Journal of the American Oil Chemists' Society, Springer Verlag, 2005, pp.261-269. ⟨10.1007/s11746-005-1065-6⟩
ResearcherID
Journal of the American Oil Chemists' Society, Springer Verlag, 2005, pp.261-269. ⟨10.1007/s11746-005-1065-6⟩
ResearcherID
Correspondance : villeneuve@supagro.inra.fr; International audience; The possibility of combining dehydration and isomerization of castor bean oil as a means to obtain CLA as TAG forms was studied.First, dehydration was carried out using various cata
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f7bb6ea2e6c91ff777b07c25d422e16
https://doi.org/10.1007/s11746-005-1065-6
https://doi.org/10.1007/s11746-005-1065-6
Autor:
Anne Le Guillou
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 15, Iss 4, Pp 283-284 (2008)
Le Pr P. Legrand (Agrocampus, INRA, Rennes) nous a fait un point des recentes avancees dans le domaine du metabolisme des omega-3, en particulier du DHA, dont le role dans le bon fonctionnement du cerveau et du cœur n’est plus a demontrer. En effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a37f2a870cad2417ad24cf131c723958
https://doi.org/10.1051/ocl.2008.0209
https://doi.org/10.1051/ocl.2008.0209
Autor:
Michel Parmentier, Anne Le Guillou
Publikováno v:
European Journal of Lipid Science and Technology. 109:1141-1142
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a25cc102559543b3cbb5eb094edcbc3
https://doi.org/10.1002/ejlt.200700201
https://doi.org/10.1002/ejlt.200700201
Autor:
Anne Le Guillou
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 16, Iss 4-5-6, Pp 183-183 (2009)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52f06d7b90648ea106476171bf324430
https://doaj.org/article/e9557a4556b449d88e34a44ac29220d0
https://doaj.org/article/e9557a4556b449d88e34a44ac29220d0
Publikováno v:
ResearcherID
Scopus-Elsevier
Journal of the American Oil Chemists' Society
Scopus-Elsevier
Journal of the American Oil Chemists' Society
The antioxidant effect of lecithins was tested on several oils and fats varying in FA composition and tocopherol content. Standard lecithins, when added at a level of 1% w/w, exhibited a good protective effect against oxidation. This effect was obser
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e773b3a096454531127cb450f82ad07
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=ISI&KeyUT=WOS:000187584400010&KeyUID=WOS:000187584400010
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=ISI&KeyUT=WOS:000187584400010&KeyUID=WOS:000187584400010
