Výsledky vyhledávání - "Cécile Labadie"

Increased diffusivity of lycopene in hot break vs. cold break purees may be due to bioconversion of associated phospholipids rather than differential destruction of fruit tissues or cell structures

Autor: P. Reling, Cécile Labadie, Cédric Gaillard, Catherine Caris-Veyrat, Stéphane Georgé, Caroline Garcia, David Page, Pascale Goupy, Romain Bott, Nathalie Bernoud-Hubac, Baptiste Fourmaux

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2019, 274, pp.500--509
Food Chemistry, Elsevier, 2019, 274, pp.500-509. ⟨10.1016/j.foodchem.2018.08.062⟩
Food Chemistry, 2019, 274, pp.500-509. ⟨10.1016/j.foodchem.2018.08.062⟩

International audience; Lycopene bioaccessibility is enhanced by processing, as explained by the destructuration of plant tissues, making diffusion easier. However, in tomato, the relationship between grinding intensity and lycopene release from pure

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13f6f2f17fef7ab9acf504ce4e171a80
https://hal.archives-ouvertes.fr/hal-02003468

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Fate and control of pathogenic and spoilage micro-organisms in orange blossom (Citrus aurantium) and rose flower (Rosa centifolia) hydrosols

Autor: Cécile Labadie, Céline Cerutti, Frédéric Carlin

Publikováno v: Journal of Applied Microbiology
Journal of Applied Microbiology, Wiley, 2016, 121 (6), pp.1568-1579. ⟨10.1111/jam.13293⟩

International audience; Aim: Hydrosols are hydrodistillation products used in food and cosmetic industries, perfumery, pharmacy and aromatherapy. The ability of preservatives to control previously reported bacterial proliferation and spoilage was eva

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fed60c64c11902912dd61bf20d1ef66b
https://doi.org/10.1111/jam.13293

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Hydrosols of orange blossom (Citrus aurantium), and rose flower (Rosa damascena and Rosa centifolia) support the growth of a heterogeneous spoilage microbiota

Autor: Christian Ginies, Catherine M.G.C. Renard, Cécile Labadie, Marie-Hélène Guinebretière, Céline Cerutti, Frédéric Carlin

Publikováno v: Food Research International (76), 576-586. (2015)
Food Research International
Food Research International, Elsevier, 2015, 76, pp.576-586. ⟨10.1016/j.foodres.2015.07.014⟩

International audience; Hydrosols are hydrodistillation products of aromatic plants. They contain less than 1 g/L of dispersed essential oils giving organoleptic properties. Hydrosols are subjected to microbial proliferation. Reasons for spoilage hav

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adb00232f595555363533ab298f2ef01
http://prodinra.inra.fr/record/333946

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Evolution of the nutritional value of tomato products from the field to the cans: impact of harvesting and processing methods on macro- and micro-element contents and lycopene bioaccessibility

Autor: David Page, R. Giovinazzo, Cécile Labadie, Pierre Brat, Catherine M.G.C. Renard, Antoine Degrou, Stéphane Georgé

Publikováno v: International Symposium on the Processing Tomato
International Symposium on the Processing Tomato, 2012, Beijing, China
ResearcherID
Proceedings of the Twelfth International Symposium on the processing tomato, Beijing, China, June 9-11, 2012
Acta Horticulturae
12. International Symposium on the Processing Tomato
12. International Symposium on the Processing Tomato, Jun 2012, Beijing, China

International audience; Nutritional value of food is mainly determined from the metabolites contained in the crops and food products and is among the quality parameters retained and emphasis for consumers. Fresh fruits benefit from a positive feeling

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa2eb56f08c6362db51d8941fbb7205e
https://hal.archives-ouvertes.fr/hal-01330988

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