Zobrazeno 1 - 10 of 51 pro vyhledávání: '"Hanitra Rabesona"'
1
Akademický článek
Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-induced crystallization of milk fat
Autor: Christelle Lopez, Magalie Weber, Hanitra Rabesona, Javier Pérez, Franck Artzner, Thomas Bizien
Publikováno v: Current Research in Food Science, Vol 9, Iss , Pp 100921- (2024)
In the current context of food transition, the growing demand of consumers for sustainable plant-based protein sources has stimulated interest of food scientists in plant protein ingredients as alternatives to dairy protein ingredients. In this study
Externí odkaz: https://doaj.org/article/1066ff3b557e4c2a9790a155bbee5cbf
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2
Akademický článek
Exploring the biodiversity of plant proteins for sustainable foods: Composition and emulsifying properties of the proteins recovered by aqueous extraction from camelina (Camelina sativa L.) seeds
Autor: Christelle Lopez, Hanitra Rabesona, Valérie Beaumal, Hélène Sotin, Bruno Novales, Marc Anton
Publikováno v: Current Research in Food Science, Vol 9, Iss , Pp 100922- (2024)
The food transition towards an increased consumption of plant proteins aimed at limiting environmental impacts requires a diversification of plant protein sources. In this study, we explored the potentialities of the sustainable oilseed crop camelina
Externí odkaz: https://doaj.org/article/9ffc1f71c80042698223b3dbb549fe95
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3
Akademický článek
Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability
Autor: Christelle Lopez, Hélène Sotin, Hanitra Rabesona, Bruno Novales, Jean-Michel Le Quéré, Marine Froissard, Jean-Denis Faure, Sylvain Guyot, Marc Anton
Publikováno v: Foods, Vol 12, Iss 1, p 211 (2023)
Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (Salvia hispanica L.) and came
Externí odkaz: https://doaj.org/article/b84ea755086844dca520ab5ad54eac99
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4
Oil Bodies from Chia (
Autor: Christelle, Lopez, Hélène, Sotin, Hanitra, Rabesona, Bruno, Novales, Jean-Michel, Le Quéré, Marine, Froissard, Jean-Denis, Faure, Sylvain, Guyot, Marc, Anton
Publikováno v: Foods (Basel, Switzerland). 12(1)
Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::6d8ee2ae9490f59498d337686293b571
https://pubmed.ncbi.nlm.nih.gov/36613428
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5
Release kinetics of [lidocainium][ibuprofenate] as Active Pharmaceutical Ingredient-Ionic Liquid from a plasticized zein matrix in simulated digestion
Autor: Mélanie Thadasack, Laurent Chaunier, Hanitra Rabesona, Lydie Viau, Marion De-Carvalho, Grégory Bouchaud, Denis Lourdin
Publikováno v: International journal of pharmaceutics. 629
An in vitro approach is proposed to study the release of an Active Pharmaceutical Ingredient-Ionic Liquid (API-IL) from a natural biopolymer matrix based on zein, a maize storage protein. Zein can be processed in the molten state with 20 w% [Lidocain
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c13f94e8a8242b30a43e047e5d62cbc
https://pubmed.ncbi.nlm.nih.gov/36328197
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6
Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability
Autor: Magalie Weber, Hanitra Rabesona, Thierry Chardot, Marc Anton, Christelle Lopez, Bruno Novales
Publikováno v: Food Research International
Food Research International, Elsevier, 2021, 150, pp.110759. ⟨10.1016/j.foodres.2021.110759⟩
International audience; Hemp seed oil bodies (HSOBs) are of growing interest in response to the demand of consumers for healthy and natural plant-based food formulations. In this study, we used minimal processing including aqueous extraction by grind
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4982a1b9ee92ac1a1037e1caa12ee0e
https://hal.inrae.fr/hal-03465007
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7
In vitro digestion of food grade TiO 2 (E171) and TiO 2 nanoparticles: physicochemical characterization and impact on the activity of digestive enzymes
Autor: Bernard Humbert, Camille Rivard, William Dudefoi, Hélène Terrisse, Marie-Hélène Ropers, Hanitra Rabesona, Muriel Mercier-Bonin
Publikováno v: Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2021, 12 (13), pp.5975-5988. ⟨10.1039/D1FO00499A⟩
International audience; Titanium dioxide is a food additive that has raised some concerns for humans due to the presence of nanoparticles. We were interested in knowing the fate of TiO2 particles in the gastro-intestinal tract and their potential eff
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8191f2fe62787359a89f2ddec4d1befe
https://hal.archives-ouvertes.fr/hal-03266385
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8
Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
Autor: Thiwanya Choeisoongnern, Sartjin Peerajan, Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Yvan Choiset, Sasithorn Sirilun, Thomas Haertlé, Hanitra Rabesona
Publikováno v: Ciência e Tecnologia de Alimentos
Ciência e Tecnologia de Alimentos, Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2020, 40 (3), pp.571-579. ⟨10.1590/fst.13219⟩
Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 3, Pp 571-579 (2019)
Food Science and Technology, Volume: 40, Issue: 3, Pages: 571-579, Published: 20 DEC 2019
Food Science and Technology, Issue: ahead, Published: 20 DEC 2019
International audience; A total of 544 isolates of lactic acid bacteria isolated from fermented products: 451 isolates from fermented products from Thailand and 93 isolated from French fermented products were screened for bacteriocin production. 10 i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d33bc1f56c9912e4229000625d2b8bc
https://hal.inrae.fr/hal-03170344
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10
Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly
Autor: Yvan Choiset, Gilles Feron, Guy Della Valle, Hanitra Rabesona, Juliette Palier, M. Assad-Bustillos
Publikováno v: Journal of Texture Studies
Journal of Texture Studies, Wiley-Blackwell, 2020, 51 (1), pp.134-143. ⟨10.1111/jtxs.12486⟩
This study investigated the digestibility of proteins in a pea protein-fortified sponge cake, as well as the impact of the degree of structure of the bolus produced by elderly subjects on the digestibility of proteins by combining ex vivo and in vitr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91b12590c9214c552e3521d10d052a9f
https://doi.org/10.1111/jtxs.12486
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