Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Emilien Hanon"'
Publikováno v:
European Food Research and Technology. 237:83-88
Allyl sulfides, ajoenes and vinyldithiins are the three main groups of volatile organosulfur compounds that are formed when garlic is crushed. The manner garlic is processed (nature of the extraction medium, temperature…) has a major influence on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::488c9c2cde474c8da9a2f72642ccb34a
https://doi.org/10.1007/s00217-013-2012-z
https://doi.org/10.1007/s00217-013-2012-z
Autor:
Emilien Hanon, Stéphanie Heuskin, Jean-Paul Wathelet, Katherine Nott, Bérénice Dethier, Morgan Laloux
Publikováno v:
Talanta. 101:447-452
Garlic has been known for its therapeutic effects for centuries and is used worldwide as a functional food. The concentration of the active molecules could be enhanced by a better knowledge of their biosynthesis. The precursor of these compounds, all
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5035e57f0f318d196372e5076c8284b
https://doi.org/10.1016/j.talanta.2012.09.058
https://doi.org/10.1016/j.talanta.2012.09.058
Autor:
Angela V. Savage, Alexander S. Shashkov, Dorothée Goffin, Mary Lynch, Emilien Hanon, Michel Paquot, Peter Bystricky
Publikováno v:
Bulletin of the Korean Chemical Society. 30:2535-2541
Prebiotic isomaltooligosaccharide preparations contain α-D-glucooligosaccharides comprising isomaltooligosaccharides (IMOs) and non-prebiotic maltooligosaccharides (MOs). They are both glucose oligosaccharides characterized by their degree of polyme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16b80afa06865dd4210ac98df246e261
https://doi.org/10.5012/bkcs.2009.30.11.2535
https://doi.org/10.5012/bkcs.2009.30.11.2535
Autor:
Sabine Danthine, Robert Brasseur, Micheline Vandenbol, Georges Lognay, Bernard Wathelet, Christophe Blecker, Jean-Paul Wathelet, Jacqueline Destain, Emilien Hanon, Jean-Michel Giet, Mario Aguedo
Publikováno v:
European Journal of Lipid Science and Technology. 111:376-385
Milk fat (MF) and rapeseed oil (RO) blends were analyzed by differential scanning calorimetry (DSC). It was shown that peak and onset temperatures can be used to determine the percentage of each fat in the blend and that the relative enthalpy of one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5013b8cac3ff9740d2bf2b1ec00489d0
https://doi.org/10.1002/ejlt.200800184
https://doi.org/10.1002/ejlt.200800184
Autor:
Emilien Hanon, Claude Deroanne, Dorothée Goffin, Nathalie M. Delzenne, Michel Paquot, Christophe Blecker
Publikováno v:
Critical reviews in food science and nutrition. 51(5)
This critical review article presents the current state of knowledge on isomalto-oligosaccharides, some well known functional oligosaccharides in Asia, to evaluate their potential as emergent prebiotics in the American and European functional food ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dcce4cc1759ed11b454973fddfa3aae
https://pubmed.ncbi.nlm.nih.gov/21491266
https://pubmed.ncbi.nlm.nih.gov/21491266
Autor:
Sabine Danthine, Georges Lognay, Christophe Blecker, Michel Paquot, Micheline Vandenbol, Jean-Paul Wathelet, Annick Thomas, Emilien Hanon, Philippe Thonart, Mario Aguedo
Publikováno v:
Journal of agricultural and food chemistry. 56(5)
Lipozyme TL IM was used in a solvent-free batch and microaqueous system for enzymatic interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in one ternary blend. The aim was to obtain and cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a1a89fbb63686950d418d113f6477db
https://pubmed.ncbi.nlm.nih.gov/18271538
https://pubmed.ncbi.nlm.nih.gov/18271538