Zobrazeno 1 - 10
of 211
pro vyhledávání: '"Isabelle SOUCHON"'
Autor:
Juliette Huguet, Christophe Chassard, René Lavigne, Françoise Irlinger, Isabelle Souchon, Stephan Marette, Anne Saint-Eve, Caroline Pénicaud
Publikováno v:
Data in Brief, Vol 48, Iss , Pp 109263- (2023)
In recent years, the food industry has expended considerable effort to design novel products that replace animal proteins with legumes; however, the actual environmental benefits of such products are often not quantified. Here, we performed Life Cycl
Externí odkaz:
https://doaj.org/article/7c0e6197900840cfb71f835f572d10a7
Autor:
Adeline Cortesi, Marine Colpaert, Anne Saint-Eve, Bastien Maurice, Gwenola Yannou-Le Bris, Isabelle Souchon, Caroline Pénicaud
Publikováno v:
Data in Brief, Vol 48, Iss , Pp 109143- (2023)
Human food consumption is responsible for significant environmental impacts, which in recent years have been the focus of an increasing amount of research. One of the major results of these efforts has been an appreciation for the ways in which impac
Externí odkaz:
https://doaj.org/article/968835fb630f4a07b99133c3a25d37a6
Autor:
Juliette Huguet, Christophe Chassard, René Lavigne, Françoise Irlinger, Isabelle Souchon, Stephan Marette, Anne Saint-Eve, Caroline Pénicaud
Publikováno v:
Cleaner Environmental Systems, Vol 9, Iss , Pp 100115- (2023)
In the food industry, there is currently a great deal of interest in the development of plant-based alternatives to dairy products. However, little is known about the ways in which differences in formulation and/or processing affect the potential env
Externí odkaz:
https://doaj.org/article/014b9bda09004fa2b377a0453751fa62
Autor:
Sophie PRACHE, Camille ADAMIEC, Thierry ASTRUC, Elisabeth BAÉZA, Pierre-Etienne BOUILLOT, Antoine CLINQUART, Cyril FEIDT, Estelle FOURAT, Joël GAUTRON, Agnès GIRARD, Laurent GUILLIER, Emmanuelle KESSE-GUYOT, Bénédicte LEBRET, Florence LEFÉVRE, Sophie LE PERCHEC, Bruno MARTIN, Pierre-Sylvain MIRADE, Fabrice PIERRE, Mégane RAULET, Didier RÉMOND, Pierre SANS, Isabelle SOUCHON, Catherine DONNARS, Véronique SANTÉ-LHOUTELLIER
Publikováno v:
INRAE Productions Animales (2023)
Cette synthèse dresse un bilan critique de l'état des connaissances sur la qualité des aliments d'origine animale selon les conditions de production de l’animal et de transformation des produits, y compris les attentes et comportements des conso
Externí odkaz:
https://doaj.org/article/e696d0894e8d4d0095a4b33fbb418792
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 449-459 (2021)
When undergoing compression during oral processing, stacked gels display different mechanical properties that shape perceptions of texture contrasts (Santagiuliana et al., 2018). However, to date, characterizing the mechanical responses of individual
Externí odkaz:
https://doaj.org/article/eac14a6a742447b687e982aed85af30f
Publikováno v:
Data in Brief, Vol 41, Iss , Pp 107950- (2022)
Most of the time, Life Cycle Assessments (LCA) of food products are performed only on one representative of a food category. This doesn't allow us to understand the possible variations of environmental impacts within a food product category and the r
Externí odkaz:
https://doaj.org/article/a7066658428f44f1830ce3e338fd7832
Publikováno v:
Frontiers in Nutrition, Vol 8 (2022)
Consuming too much fat, sugar, and salt is associated with adverse health outcomes. Food reformulation is one possible strategy to enhance the food environment by improving the nutritional quality of commercial products. However, food reformulation f
Externí odkaz:
https://doaj.org/article/d72e5df5bd64442cbdc6fdc4034206a3
Publikováno v:
Foods, Vol 11, Iss 10, p 1484 (2022)
Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribut
Externí odkaz:
https://doaj.org/article/50e67e5a0b82482ea860ad1f54ecd60a
Publikováno v:
Foods, Vol 11, Iss 8, p 1146 (2022)
Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by sy
Externí odkaz:
https://doaj.org/article/018128e0d20e4ffdbac78aedd91649f1
Publikováno v:
Foods, Vol 9, Iss 8, p 969 (2020)
The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the res
Externí odkaz:
https://doaj.org/article/d2bc3058639741788ec74ed960bdb7ee