Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Grégory Loaëc"'
Publikováno v:
Journal of the Science of Food and Agriculture. 97:1172-1177
Background: Coffee substitutes made of roasted chicory are affected by the formation of acrylamide whose main precursor is asparagine. One strategy for limiting the formation of acrylamide is to reduce free asparagine in the chicory roots by lessenin
Publikováno v:
Food Additives & Contaminants: Part A. 31:593-604
Sensitive analytical methods were developed and validated for the quantification of acrylamide, N(ε)-carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (HMF) in 24 commercial coffee substitutes (CSs) and 12 instant coffees (ICs). Acrylamide leve
Autor:
Philippe Hance, Philippe Jacolot, Céline Niquet-Léridon, Nicolas Henry, Céline Jouquand, Grégory Loaëc, Bruno Desprez, Thierry Cadalen, Frédéric J. Tessier, Jean-Louis Hilbert, Myriam Janssens
Publikováno v:
Journal of agricultural and food chemistry. 63(47)
During the heat treatment of coffee and its substitutes some compounds potentially deleterious to health are synthesized by the Maillard reaction. Among these, N(e)-carboxymethyl-lysine (CML) was detected at high levels in coffee substitutes. The obj
Autor:
Jean-Louis Hilbert, Frédéric J. Tessier, Ellen Goudemand, Thierry Cadalen, Philippe Hance, Céline Niquet-Léridon, Philippe Jacolot, Myriam Janssens, Bruno Desprez, Grégoire Volpoet, Grégory Loaëc, Nicolas Henry
Publikováno v:
Food Research International
Food Research International, Elsevier, 2014, 63, pp.299-305. ⟨10.1016/j.foodres.2014.03.010⟩
Food Research International, Elsevier, 2014, 63, pp.299-305. ⟨10.1016/j.foodres.2014.03.010⟩
International audience; Most thermally processed foods are affected by the Maillard reaction which leads to the formation of not only desired flavor and aroma compounds but also neoformed contaminants with probable unwanted biological effects. Among
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b9cb80a99a0b1afe71fe642bac0569a
https://hal.inrae.fr/hal-02631365
https://hal.inrae.fr/hal-02631365