Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Fanni, Jacques"'
Publikováno v:
In Small Ruminant Research December 2015 133:36-42
Autor:
Fanni, Jacques
Th.--Zootech. et agron.--Nancy 1, 1987.
Externí odkaz:
http://catalogue.bnf.fr/ark:/12148/cb37604942r
Autor:
Womeni Hilaire Macaire, Linder Michel, Tiencheu Bernard, Mbiapo Félicité Tchouanguep, Villeneuve Pierre, Fanni Jacques, Parmentier Michel
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 16, Iss 4-5-6, Pp 230-235 (2009)
The objective of this paper is to present the beneficial aspects of some insects consumed in sub-Saharan Africa, based on examples of insects consumed in Cameroon, to present their potential as sources of lipids and essential fatty acids. In Africa,
Externí odkaz:
https://doaj.org/article/cc9cf0016c5a4882826f216cc02f4860
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 15, Iss 1, Pp 56-75 (2008)
The role of isolated fatty acids on human health has long been studied by the nutritionists. The consequence of this research for the food industry was a need for a better control of the lipidic profile of manufactured food products. The purpose of t
Externí odkaz:
https://doaj.org/article/d1e346b1647f4dcaabfdf5a3c04122c1
Autor:
Womeni Hilaire Macaire, Ndjouenkeu Robert, Kapseu César, Mbiapo Félicité Tchouanguep, Linder Michel, Fanni Jacques
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 14, Iss 6, Pp 366-370 (2007)
The effect of deep fat frying dehydration conditions of shea kernels on the composition and properties of the unsaponifiable fraction of its butter was carried out by using a central composite experimental design. Both content and composition of the
Externí odkaz:
https://doaj.org/article/fc5d03e0cb334c979a4b9132859a29ac
Polar lipids: n-3 PUFA carriers for membranes and brain: nutritional interest and emerging processes
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 14, Iss 3-4, Pp 224-229 (2007)
The n-3 fatty acids are unanimously considered as high nutritional value molecules, especially Long-Chains PUFA from marine origin. However, most of the products available in the market contain LC-PUFA esterified on the glycerol under the common form
Externí odkaz:
https://doaj.org/article/968713b29c7b4029a8932b7bb17ef42e
Autor:
Fanni, Jacques
Th. doct.-ing.--Nancy, I.N.P.L., 1977.
Externí odkaz:
http://catalogue.bnf.fr/ark:/12148/cb36072824b
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 13, Iss 4, Pp 297-302 (2006)
The effect of some processing parameters (thickness of kernels, kernels to butter mass ratio, temperature and duration of frying) on the acid and peroxide values and the melting properties of shea butter was studied during deep fat frying of shea ker
Externí odkaz:
https://doaj.org/article/fe24d49a690a4aaeb99107af35350fc8
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 13, Iss 1, Pp 12-15 (2006)
The purpose of this paper was to take stock of the economic situation on the co-products coming from the fish factories. Such co-products contain large amounts of long-chain polyunsaturated fatty acids (LC-PUFA), mainly docosahexaenoic acid (C22 :6 n
Externí odkaz:
https://doaj.org/article/350f8af670454755b82396dcca85579e
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 12, Iss 5-6, Pp 407-413 (2005)
Membrane separative techniques as candidates for alternative “green” processing of Oils and Fats present several advantages like energy saving, friendliness to environment and quality preservation of the final products. However, despite the consi
Externí odkaz:
https://doaj.org/article/8386bba9658e4c259e54997124327700