Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Claude Ferreira"'
Autor:
Annie Venien, Antoine Vautier, Christophe Chambon, Claude Ferreira, Didier Viala, Laetitia Theron, Laurent Aubry, Thierry Astruc, Thierry Sayd, Veronique Sante-Lhoutellier, Vincenza Ferraro
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 2 (2020)
Pale Soft Exudative (PSE)-like muscle defect is of great importance in the cooked ham industry because of the economic losses it can cause. The flagship product is the “Jambon supérieur,” a polyphosphate-free cooked ham, usually sold sliced and
Externí odkaz:
https://doaj.org/article/df0e686543464efeb9f771bdfaa45e47
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:
Laurent Aubry, Thierry Sayd, Claude Ferreira, Christophe Chambon, Annie Vénien, Sylvie Blinet, Marie Bourin, Angélique Travel, Maeva Halgrain, Véronique Santé-Lhoutellier, Laetitia Théron
Publikováno v:
Molecules, Vol 26, Iss 12, p 3508 (2021)
The marketing of poultry livers is only authorized as fresh, frozen, or deep-frozen. The higher consumer demand for these products for a short period of time may lead to the marketing of frozen–thawed poultry livers: this constitutes fraud. The aim
Externí odkaz:
https://doaj.org/article/1ed5a5d5b9bb4ec1a2123e6e6d1b9bf9
Autor:
Laurent Aubry, Thierry Sayd, Véronique Santé-Lhoutellier, Angéline Duval, Vincenza Ferraro, Claude Ferreira
Publikováno v:
Foods
Foods, MDPI, 2020, 9 (10), pp.1499. ⟨10.3390/foods9101499⟩
Foods, Vol 9, Iss 1499, p 1499 (2020)
Volume 9
Issue 10
Foods, MDPI, 2020, 9 (10), pp.1499. ⟨10.3390/foods9101499⟩
Foods, Vol 9, Iss 1499, p 1499 (2020)
Volume 9
Issue 10
International audience; The objective of the study is to develop a workflow to screen protein extracts and identify their nutritional potential as high quality nutritional culinary aids for recipes for the elderly. Twenty-seven protein extracts of an
Autor:
Véronique Santé-Lhoutellier, Laurent Aubry, Thierry Sayd, Laetitia Théron, Antoine Vautier, Claude Ferreira, Christophe Chambon, Vincenza Ferraro
Publikováno v:
Food Control
Food Control, Elsevier, 2020, 109, ⟨10.1016/j.foodcont.2019.106929⟩
Food Control, Elsevier, 2020, 109, ⟨10.1016/j.foodcont.2019.106929⟩
International audience; PSE-like muscle defect is of great importance in the cooked ham industry because of the economic losses it can cause. Although this muscle defect has been widely studied from a mechanistic angle, there is a lack of reliable an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66618d4c140547c22cb8ba1d096a47ea
https://hal.inrae.fr/hal-02622914
https://hal.inrae.fr/hal-02622914
Autor:
Laurent Aubry, Véronique Santé-Lhoutellier, Claude Ferreira, Marie-Laure Bax, Didier Viala, Thierry Sayd, Didier Rémond, Christophe Chambon
Publikováno v:
Food Chemistry
Food Chemistry, 2013, 136 (3-4), pp.1249-1262. ⟨10.1016/j.foodchem.2012.09.049⟩
Food Chemistry, Elsevier, 2013, 136 (3-4), pp.1249-1262. ⟨10.1016/j.foodchem.2012.09.049⟩
Food Chemistry, 2013, 136 (3-4), pp.1249-1262. ⟨10.1016/j.foodchem.2012.09.049⟩
Food Chemistry, Elsevier, 2013, 136 (3-4), pp.1249-1262. ⟨10.1016/j.foodchem.2012.09.049⟩
International audience; Meat is an appropriate source of proteins and minerals for human nutrition. Technological treatments modify the physical-chemical properties of proteins, making them liable to decrease the nutritional potential of meat. To cou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48b2c41861167e9a770a270a8775bc8c
https://hal.inrae.fr/hal-02648745
https://hal.inrae.fr/hal-02648745
Autor:
Marie-Laure Bax, Philippe Gatellier, Laurent Aubry, Véronique Santé-Lhoutellier, Didier Rémond, Jean-Dominique Daudin, Claude Ferreira
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (10), pp.2569-2576. ⟨10.1021/jf205280y⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (10), pp.2569-2576. ⟨10.1021/jf205280y⟩
International audience; The present study aimed to evaluate the digestion rate and nutritional quality of pig muscle proteins in relation to different meat processes (aging, mincing, and cooking). Under our experimental conditions, aging and mincing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92dfa22801b83c488b52a5e107775862
https://hal.inrae.fr/hal-02652331
https://hal.inrae.fr/hal-02652331
Autor:
Rui Carlos Zambiazi, R.S. Filgueras, Philippe Gatellier, Véronique Santé-Lhoutellier, Claude Ferreira
Publikováno v:
Meat Science
Meat Science, Elsevier, 2011, 89 (1), pp.6-12. ⟨10.1016/j.meatsci.2011.02.028⟩
Meat Science, Elsevier, 2011, 89 (1), pp.6-12. ⟨10.1016/j.meatsci.2011.02.028⟩
The nutritional value of proteins was investigated after the storage and cooking of rhea M. Gastrocnemius pars interna. Oxidation of basic and aromatic amino acids, surface hydrophobicity and aggregation state of proteins, were determined in raw and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::995e435c277d9e98e9cd6b76834b8825
https://hal.inrae.fr/hal-02650870
https://hal.inrae.fr/hal-02650870
Autor:
Claude Ferreira
Publikováno v:
Méditerranée. 73:89-95
Between the agglomerations of Marseilles and Aix- en-Provence subsist the second biggest french coal-basin. Some industrial activities continue thanks grace to modernization and precocious reconversion efforts, but their socio-economic impact is redu