Zobrazeno 1 - 10
of 135
pro vyhledávání: '"Catherine Bonazzi"'
Autor:
Pedro Martínez Noguera, Jodie Lantoine, Even Le Roux, Suyin Yang, Ralf Jakobi, Svenja Krause, Anne Saint-Eve, Catherine Bonazzi, Barbara Rega
Publikováno v:
Foods, Vol 11, Iss 18, p 2919 (2022)
Pea-based ingredients are increasingly being used in foods because of their nutritional, functional and environmental benefits. However, their bitter taste is not appreciated by consumers. Saponins have been reported to be bitter in whole pea flour (
Externí odkaz:
https://doaj.org/article/efb4e23bc8364e6394f10068a46c1b7a
Autor:
Marc Anton, Vincent Gros, Pierre Feillet, Patrick Etiévant, Marc Desprairies, Laurent Debrauwer, Jean-Pierre Cravedi, Cécile Canlet, Catherine Bonazzi, Michel Barel, Valérie Baduel, Monique Axelos, Sylvie Chevolleau, Marie-Josèphe Amiot-Carlin, Sylvain Guyot, Claude-Marcel Hladik, Sabrina Krief, Xavier Leverve, Gérard Pascal, Pierre Stengel, Hervé This, Gilles Trystram
La bonne alimentation et la chimie seraient incompatibles. Le livre montre que c'est pourtant grâce à la chimie que l'industrie agro-alimentaire peut garantir la sécurité sanitaire de ses produits et qu'elle peut de mieux en mieux satisfaire les
Autor:
Svenja Krause, Stéphane Debon, Katharina Pälchen, Ralf Jakobi, Barbara Rega, Catherine Bonazzi, Tara Grauwet
Publikováno v:
Food & Function. 13:3206-3219
This study investigated the in vitro digestion of purified pea fractions (protein isolate and starch) in sponge cakes when compared to unrefined pea flour and to the whole wheat flour and purified maize starch commonly used in the food industry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::971f0752b67f8d94cb987dfdc05b8be2
https://doi.org/10.1039/d1fo03601g
https://doi.org/10.1039/d1fo03601g
Autor:
Svenja Krause, Eugenia Ayebea Asamoah, Delphine Huc-Mathis, Gabrielle Moulin, Ralf Jakobi, Barbara Rega, Catherine Bonazzi
Publikováno v:
Food chemistry. 386
This study aimed to evaluate the applicability of purified pea ingredients (starch and protein isolate) by assessing their potential to form volatile compounds during the different steps of sponge cake development compared to pea flour and wheat flou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ace8cfa485c99092124c60ea0aed77c
https://pubmed.ncbi.nlm.nih.gov/35349901
https://pubmed.ncbi.nlm.nih.gov/35349901
Autor:
Svenja Krause, Nicolas Descharles, Séverine Keller, Catherine Bonazzi, Barbara Rega, Anahita Hashemi
Publikováno v:
Food chemistry. 371
This study investigated the impact of substituting wheat with pulse flours (lentil, chickpea, lupin, green and yellow pea) on reactivity during different steps of sponge cake development. Pulses exhibited a greater ability to generate volatiles with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8508ef68922dbe2637c6a16756b8e32
https://pubmed.ncbi.nlm.nih.gov/34808773
https://pubmed.ncbi.nlm.nih.gov/34808773
Publikováno v:
Food Control
Food Control, Elsevier, 2021, 121, pp.107635. ⟨10.1016/j.foodcont.2020.107635⟩
Food Control, Elsevier, 2021, 121, pp.107635. ⟨10.1016/j.foodcont.2020.107635⟩
For many foods that undergo thermal treatment, the generation of numerous process-induced compounds has strong implications for food quality and safety. Today, increasing attention is payed to the generation and occurrence of particular classes of ne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80e00bca0753e62ae9db717276917981
https://hal.archives-ouvertes.fr/hal-03363142
https://hal.archives-ouvertes.fr/hal-03363142
Publikováno v:
LWT. 154:112770
The aim of this study was to understand the impact of ingredients and processes on reactivity during sponge cake batter making using yellow pea flour. Numerous volatiles were identified, mainly originating from the degradation of linoleic and linolen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0c88df61488a79f2e1ab9fa0d473bfa
https://doi.org/10.1016/j.lwt.2021.112770
https://doi.org/10.1016/j.lwt.2021.112770
Publikováno v:
Waste and Biomass Valorization
Waste and Biomass Valorization, Springer, 2020, 11 (1), pp.303-322. ⟨10.1007/s12649-018-0381-z⟩
Waste and Biomass Valorization, Springer, 2020, 11 (1), pp.303-322. ⟨10.1007/s12649-018-0381-z⟩
The aim of this work is to establish a comparative investigation of the effect of different drying processes: microwave dehydration (100–600 W), air drying (40–60 °C) and infrared drying (40–60 °C) on drying kinetics and on the main quality a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e0499bbb8d82ab963b402eb694450a3
https://doi.org/10.1007/s12649-018-0381-z
https://doi.org/10.1007/s12649-018-0381-z
Publikováno v:
In Journal of Food Engineering 2007 81(4):657-671
Autor:
Camille Michon, Barbara Rega, Nicolas Descharles, Stéphanie Roux, J. Lee, J. Bousquières, Catherine Bonazzi
Publikováno v:
Food Research International
Food Research International, Elsevier, 2020, 132, pp.109087. ⟨10.1016/j.foodres.2020.109087⟩
Food Research International, Elsevier, 2020, 132, pp.109087. ⟨10.1016/j.foodres.2020.109087⟩
This study presents a novel strategy for the dynamic analysis of volatile compounds extracted from baking vapors using a fit-for-purpose model cake. This model imitates a real sponge cake in terms of structure and processing but it is not reactive to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79be4186c855815bfb58762fd8ed92ea
https://pubmed.ncbi.nlm.nih.gov/32331655
https://pubmed.ncbi.nlm.nih.gov/32331655