Comparison of the effect of various sources of saturated fatty acids on infant follow-on formulas oxidative stability and nutritional profile.

Autor: Cancalon M; CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France; UMR IATE, UM Montpellier, INRAE, Institut Agro, F34060 Montpellier, France., Hemery YM; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France; IRD, UMR Qualisud, F34398 Montpellier, France., Barouh N; CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France., Baréa B; CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France., Berton-Carabin C; INRAE, UR1268 BIA, F44300 Nantes, France; Wageningen University & Research, Laboratory of Food Process Engineering, 6700AA Wageningen, the Netherlands., Birault L; INRAE, UR1268 BIA, F44300 Nantes, France., Durand E; CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France., Villeneuve P; CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France. Electronic address: pierre.villeneuve@cirad.fr., Bourlieu-Lacanal C; UMR IATE, UM Montpellier, INRAE, Institut Agro, F34060 Montpellier, France. Electronic address: claire.bourlieu-lacanal@inrae.fr.

Publikováno v: Food chemistry [Food Chem] 2023 Dec 15; Vol. 429, pp. 136854. Date of Electronic Publication: 2023 Jul 20.

Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium.

Autor: Akissoé L; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France.; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin., Hemery YM; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Madodé YE; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin., Icard-Vernière C; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Rochette I; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Picq C; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France., Hounhouigan DJ; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, University of Abomey-Calavi, Abomey Calavi 01 BP 526, Benin., Mouquet-Rivier C; Qualisud, University of Montpellier, IRD, CIRAD, Institut Agro, Avignon University, Université of La Réunion, 34090 Montpellier, France.

Publikováno v: Nutrients [Nutrients] 2023 Mar 07; Vol. 15 (6). Date of Electronic Publication: 2023 Mar 07.

Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food.

Autor: Saubade F; Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France., Hemery YM; Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France., Rochette I; Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France., Guyot JP; Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France., Humblot C; Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France. Electronic address: christele.humblot@ird.fr.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2018 Feb 02; Vol. 266, pp. 79-86. Date of Electronic Publication: 2017 Nov 22.

Lactic acid fermentation as a tool for increasing the folate content of foods.

Autor: Saubade F; a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France., Hemery YM; a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France., Guyot JP; a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France., Humblot C; a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2017 Dec 12; Vol. 57 (18), pp. 3894-3910.

Influence of light exposure and oxidative status on the stability of vitamins A and D₃ during the storage of fortified soybean oil.

Autor: Hemery YM; Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France., Fontan L; Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France., Moench-Pfanner R; GAIN - Global Alliance for Improved Nutrition, Geneva, Switzerland., Laillou A; UNICEF, Maternal Child Health and Nutrition Section, Phnom Penh, Cambodia., Berger J; Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France., Renaud C; Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France., Avallone S; Montpellier SupAgro, UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France. Electronic address: sylvie.avallone@ird.fr.

Publikováno v: Food chemistry [Food Chem] 2015 Oct 01; Vol. 184, pp. 90-8. Date of Electronic Publication: 2015 Mar 28.