Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Eléna Keuleyan"'
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:
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