3D printing of flax shives conjugated to fluorophores to design 4D pH-responsive biobased materials

Autor: Claire Mayer-Laigle, Eric Rondet, Cecile Barron, Alain Bourmaud, Gabriel Paës

Publikováno v: ACS spring meeting
ACS spring meeting, Apr 2021, Virtual, United States
HAL

International audience; Incorporation of agriculture unused by-products into materials is a relevant strategy to develop sustainable and profitable biobased products while limiting environmental impacts of plastics. In addition, the design of such bi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1d53379a9b08843794cf0322f58c1dd9
https://hal.inrae.fr/hal-03979918

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

Autor: Pascal Schlich, Sylvie Cordelle, Stéphane Walrand, Cecile Barron, Karima Laleg, Valérie Micard

Publikováno v: LWT-Food Science and Technology
LWT-Food Science and Technology, 2017, 79, pp.471-478. 〈https://www.elsevier.com/〉. 〈10.1016/j.1wt.2017.01.069〉
Food Science and Technology
Food Science and Technology, Elsevier, 2017, 79, pp.471-478. 〈10.1016/j.lwt.2017.01.069〉
LWT-Food Science and Technology, Elsevier, 2017, 79, pp.471-478. ⟨10.1016/j.lwt.2017.01.069⟩
LWT-Food Science and Technology (79), 471-478. (2017)
LWT-Food Science and Technology, 2017, 79, pp.471-478. ⟨10.1016/j.lwt.2017.01.069⟩

International audience; In this study, wheat in pasta was partially or completely replaced by faba to increase its protein quantity and improve its quality. Increasing the ratio of faba:wheat protein from 0:100 to 100:0 (gig) in pasta enlarged its pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6acc8c97f780aa27c228fbc87d7d9bcb
https://doi.org/10.1016/j.lwt.2017.01.069

Preserving the structural variability in maize stalk through dry fractionation processes

Autor: Amélie Breysse, Claire Mayer-Laigle, Haurie Ibarra, L., Frederic Mabille, Cecile Barron

Publikováno v: Exploring Lignocellulosic Biomass-ELB 2018
Exploring Lignocellulosic Biomass-ELB 2018, Jun 2018, Reims, France
3. Séminaire du GDR Symbiose
3. Séminaire du GDR Symbiose, May 2017, La Grande-Motte, France. 2017
HAL
2018; Exploring Lignocellulosic Biomass-ELB 2018, Reims, FRA, 2018-06-26-2018-06-29

The composition and the structure of biomass makes it a wonderful source of raw materials for the production of energy or bio based material. As examples, the most inner part (the pith) of corn stalk,an agricultural by-product, shows an alveolar stru

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::580400e0062573731ebf255af4894b35
https://hal.archives-ouvertes.fr/hal-01982730

Assessment of biochemical markers identified in wheat for monitoring barley grain tissue

Autor: Cecile Barron, Ulla Holopainen-Mantila, Stefan Sahlstrøm, Ann Katrin Hotekjolen, Valerie Lullien-Pellerin

Publikováno v: Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2017, 74, pp.11-18. ⟨10.1016/j.jcs.2017.01.004⟩
Journal of Cereal Science (74), 11-18. (2017)
Journal of Cereal Science, 2017, 74, pp.11-18. ⟨10.1016/j.jcs.2017.01.004⟩
Barron, C, Holopainen, U, Sahlström, S, Hotekjolen, A K & Lullien-Pellerin, V 2017, ' Assessment of biochemical markers identified in wheat for monitoring barley grain tissue ', Journal of Cereal Science, vol. 74, pp. 11-18 . https://doi.org/10.1016/j.jcs.2017.01.004

The possible use of specific biochemical compounds identified in wheat grains was evaluated for monitoring barley grain tissues during fractionation. First barley grain anatomy was studied through microscopic observation and quantification of the rel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef5d74cdf8cf5e3b7b86f8d48dc25382
https://hal.archives-ouvertes.fr/hal-01564571

Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta

Autor: Karima Laleg, Cecile Barron, Pichan Prabhasankar, Valerie Micard, Denis Cassan

Publikováno v: PLoS ONE
PLoS ONE, Public Library of Science, 2016, 11 (9), 19 p. ⟨10.1371/journal.pone.0160721⟩
Plos One 9 (11), 19 p.. (2016)
PLoS ONE, 2016, 11 (9), 19 p. ⟨10.1371/journal.pone.0160721⟩
PLoS ONE, Vol 11, Iss 9, p e0160721 (2016)

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37b82864a3dc4a557aa1cc299d1808be
https://hal.archives-ouvertes.fr/hal-01594485/document