Zobrazeno 1 - 10
of 172
pro vyhledávání: '"I, Birlouez"'
Autor:
M. Courel, L. Ait-Ameur, E. Capuano, V. Fogliano, F. J. Morales, F. Courtois, I. Birlouez-Aragon
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S93-S95 (2009)
This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NFCs were observed as furosine (FUR), carboxymethyll
Externí odkaz:
https://doaj.org/article/30322c04cacd47618c9f84692d637a5d
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S68-S71 (2004)
Foods are complex mixtures of macro- and micronutrients, which interact leading to oxidation, glycation and hydrolysis upon heating (sterilization, cooking) and storage. The nutritional quality and safety is consequently affected justifying the need
Externí odkaz:
https://doaj.org/article/2071b1fccdda48fcaa3ca066351740db
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S127-S129 (2004)
The aim of this work was to determine the heating effect on the thermo-degradation process of rapeseed oil (RO) by rapid fluorescence method. Reference measurements were carried out by chromatographic methods in order to compare results with those ob
Externí odkaz:
https://doaj.org/article/65d69ea464e1480daa2c380d005564df
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S147-S150 (2004)
Fluorescence spectroscopy is a reliable and fast method for determining the deterioration of extra virgin olive oil (EVOO). EVOO was analysed by HPLC for determining antioxidant changes in EVOO due to heating at 170°C for 3 h. This thermal oxidation
Externí odkaz:
https://doaj.org/article/9c900b6b08834220b0a8d5aea169a768
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S99-S101 (2004)
The main chemical changes occurring during biscuit cooking result from two complex reactions involving reducing sugars: the Maillard reaction and caramelisation, both of them being responsible for non enzymatic browning. These reactions were assessed
Externí odkaz:
https://doaj.org/article/538bcee6144449d082e0d95c85395dc3
Publikováno v:
Analytica Chimica Acta. 606:151-158
This work shows that front face fluorescence spectroscopy associated to partial least squares (PLS) calibration is a fast and simple method to assess the nutritional impact of heat treatment on milk samples. Emission spectra of tryptophan (Trp) and o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::869051a0ced0b7d30560042e646a57c2
https://doi.org/10.1016/j.aca.2007.11.010
https://doi.org/10.1016/j.aca.2007.11.010
Autor:
P. Lacotte, V. Fogliano, S. Muller, A. Liogier de Sereys, A.D. Troise, A. Acharid, I. Birlouez-Aragon, S.D. Desic
Publikováno v:
Human Health Handbooks
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e915d785541bd9fab5cf05144175c53d
https://doi.org/10.3920/978-90-8686-223-8_28
https://doi.org/10.3920/978-90-8686-223-8_28
Publikováno v:
Journal de Pédiatrie et de Puériculture. 11:98-103
La mere joue encore un role central dans l'alimentation de l'enfant, tout au moins jusqu'a l'adolescence, ou le jeune commence a prendre une certaine autonomie alimentaire. C'est ainsi que l'on peut considerer que la mere conditionne fortement les ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35072332e468f5aed53e0ed4908bc57b
https://doi.org/10.1016/s0987-7983(98)80094-7
https://doi.org/10.1016/s0987-7983(98)80094-7
Publikováno v:
Glycoconjugate Journal. 15:1039-1042
Recent studies have suggested that formation of advanced glycation end-products (AGEs) in some brain proteins could be associated with Alzheimer's disease.These AGEs can be produced by various sugars (hexose, pentose, glyceraldehyde and oxidative pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::338d6804a8c85b83aba3b549e3626cc3
https://doi.org/10.1023/a:1006902428776
https://doi.org/10.1023/a:1006902428776
Infant formulas are highly sensitive to the Maillard reaction during manufacturing, while this reaction induces significant loss in protein nutritional value and safety. The indicators mostly used to monitor the reaction during heat treatment are fur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88e24a43975b6aed0002699a5adcf54a
https://doi.org/10.1016/j.foodchem.2010.07.071
https://doi.org/10.1016/j.foodchem.2010.07.071