Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Aurélie Promeyrat"'
Autor:
Françoise Guéraud, Charline Buisson, Aurélie Promeyrat, Nathalie Naud, Edwin Fouché, Valérie Bézirard, Jacques Dupuy, Pascale Plaisancié, Cécile Héliès-Toussaint, Lidwine Trouilh, Jean-Luc Martin, Sabine Jeuge, Eléna Keuleyan, Noémie Petit, Laurent Aubry, Vassilia Théodorou, Bastien Frémaux, Maïwenn Olier, Giovanna Caderni, Tina Kostka, Gilles Nassy, Véronique Santé-Lhoutellier, Fabrice Pierre
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-17 (2023)
Abstract Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs).
Externí odkaz:
https://doaj.org/article/ac5bac8e95ba442b9838ddfdc414e9ff
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:
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:
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:
Françoise Guéraud, Charline Buisson, Aurélie Promeyrat, Nathalie Naud, Edwin Fouché, Valérie Bézirard, Jacques Dupuy, Pascale Plaisancié, Cécile Héliès-Toussaint, Lidwine Trouilh, Jean-Luc Martin, Sabine Jeuge, Eléna Keuleyan, Noémie Petit, Laurent Aubry, Vassilia Théodorou, Bastien Frémaux, Maïwenn Olier, Giovanna Caderni, Tina Kostka, Gilles Nassy, Véronique Santé-Lhoutellier, Fabrice Pierre
ScopeEpidemiological and experimental evidence reported that processed meat consumption is associated with colorectal cancer (CRC) risk. Several studies suggest the involvement of nitrite or nitrate additivesvia N-nitroso-compound formation (NOCs).Me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::687b6d8cf74ee4e35a7b74f3967beac3
https://doi.org/10.1101/2023.03.24.531666
https://doi.org/10.1101/2023.03.24.531666
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:
Jean-Dominique Daudin, Khaled Oueslati, Alain Kondjoyan, Philippe Gatellier, Aurélie Promeyrat
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2018, 66 (23), pp.5892-5900. ⟨10.1021/acs.jafc.7b06007⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2018, 66 (23), pp.5892-5900. ⟨10.1021/acs.jafc.7b06007⟩
International audience; Fenton reaction kinetics, which involved an Fe(II)/Fe(III) oxidative redox cycle, were studied in a liquid medium that mimics meat composition. Muscle antioxidants (enzymes, peptides, and vitamins) were added one by one in the
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2013, 138 (4), pp.2283-2290. ⟨10.1016/j.foodchem.2012.11.134⟩
Food Chemistry, Elsevier, 2013, 138 (4), pp.2283-2290. ⟨10.1016/j.foodchem.2012.11.134⟩
Heating-induced changes in meat proteins were investigated using models made of aqueous suspensions of myofibrils according to muscle fibre types and cellular compounds (oxidants and antioxidants). These changes were evaluated by measurements of carb
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2013, 138 (1), pp.581-589. ⟨10.1016/j.foodchem.2012.10.084⟩
Food Chemistry, Elsevier, 2013, 138 (1), pp.581-589. ⟨10.1016/j.foodchem.2012.10.084⟩
Optimizing the nutritional quality of cooked meat needs a better understanding of the mechanisms responsible for protein changes induced by heating. The relative contributions of chemical and thermal effects on protein physicochemical changes were st
Autor:
Aurélie Promeyrat, Jean D. Daudin, Laure Le Louët, Thierry Astruc, Alain Kondjoyan, Véronique Santé-Lhoutellier, Philippe Gatellier
Publikováno v:
11. International Congress on Engineering and Food, Athenes, GRC, 2011-05-22-2011-05-26
11. International Congress on Engineering and Food
11. International Congress on Engineering and Food, May 2011, Athenes, Greece. 1, Elsevier, pp.1118-1125, 2011, Procedia Food Science
11. International Congress on Engineering and Food
11. International Congress on Engineering and Food, May 2011, Athenes, Greece. 1, Elsevier, pp.1118-1125, 2011, Procedia Food Science
International audience; During meat cooking, proteins undergo some oxidations and conformation changes which can induce a loss in the nutritional value of products. The objective of this study was to determine the effect of heat treatments on the phy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6be8e8a69399fc99d6d04fa90e00e26
http://prodinra.inra.fr/record/280411
http://prodinra.inra.fr/record/280411