Výsledky vyhledávání

Supplementation of pig diet with algal fibre changes the chemical and physicochemical characteristics of digesta

Autor: Emily Worthington, C. Hoebler, Marc Lahaye, Béatrice Darcy-Vrillon, J.-L. Barry, Pierre-Henri Duée, P. Vaugelade, Fabienne Guillon

Publikováno v: Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2000, 80, pp.1357-1364

Seaweed extracts, because of their physicochemical characteristics and potential nutritional value, could provide a new source of dietary fibre. This study investigated changes in seaweed fibres (physicochemical and fermentative properties) in differ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f356a7fc096d8e2da161ea37cc9102f
https://doi.org/10.1002/1097-0010(200007)80:9<1357::aid-jsfa657>3.0.co

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Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure

Autor: C Hoebler, J L Barry, H Chiron, Martine Champ, A Karinthi

Publikováno v: European Journal of Clinical Nutrition
European Journal of Clinical Nutrition, Nature Publishing Group, 1999, 53, pp.360-366

Objective: This study investigated whether postprandial metabolic responses to bread could be lowered by substituting high amylose maize starch for a part of the flour. Design and subjects: Eight healthy subjects consumed test meals of equivalent nut

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::680a3000db76a19922a1ab47ebc45103
https://doi.org/10.1038/sj.ejcn.1600718

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Relationships between physical characteristics of sugar-beet fibre and its fermentability by human faecal flora

Autor: A. Auffret, Fabienne Guillon, J.-L. Barry, J.A. Robertson, J.-F. Thibault

Publikováno v: Carbohydrate Polymers. 37:185-197

To determine the role of physico-chemical characteristics (gross porosity, microporosity, particle size, crystallinity) of dietary fibres rich in primary cell walls in their degradability by human flora, two sources of sugar beet fibres were submitte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cdc785918cb163ad5b1326722b5080ee
https://doi.org/10.1016/s0144-8617(98)00053-8

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Textural Images Analysis of Pasta Protein Networks to Determine Influence of Technological Processes

Autor: Dominique Bertrand, Brigitte Bouchet, Anthony Fardet, Paul M. Baldwin, Daniel J. Gallant, J.-L. Barry

Publikováno v: Cereal Chemistry
Cereal Chemistry, American Association of Cereal Chemists, 1998, 75 (4), pp.699-704
Cereal Chemistry 4 (75), 699-704. (1998)

The structure of pasta is largely governed by the presence of a structured protein network. This work analyzed the protein network textures of various cooked pasta products through textural image analysis. Six different pasta types were investigated:

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80547912f39961d2b8ae4c3590e45cf7
https://doi.org/10.1094/cchem.1998.75.5.699

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Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study

Autor: Anthony Fardet, Daniel J. Gallant, Brigitte Bouchet, Paul M. Baldwin, C. Hoebler, J.-L. Barry

Publikováno v: Journal of Cereal Science. 27:133-145

This study aimed to determine the involvement of the protein network in thein vitrodegradation of starch from intact pasta strands. The physical structure of pasta was characterised during enzymic treatment by microscopy, and hydrolysis kinetics were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c3ee40b4f65c9b1e8b856b1973883823
https://doi.org/10.1006/jcrs.1997.0157

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Factors limiting the biodegradation ofUlva sp cell-wall polysaccharides

Autor: Daniel J. Gallant, Christine Bobin-Dubigeon, Fabienne Guillon, J.-L. Barry, Marc Lahaye

Publikováno v: Journal of the Science of Food and Agriculture. 75:341-351

The dietary fibres of the seaweed Ulva sp (sea-lettuce) consist of water-soluble ulvan, alkali-soluble β(1,4)-D-glucuronan and β(1,4)-D-glucoxylan, and an insoluble α-cellulose containing xylose residues. They are poorly degraded by human colonic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f6318c715fe9f193356d1b938acafd08
https://doi.org/10.1002/(sici)1097-0010(199711)75:3<341::aid-jsfa888>3.0.co

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Viscous soluble dietary fibers alter emulsification and lipolysis of triacylglycerols in duodenal medium in vitro

Autor: Chantal Castelain, Denis Lairon, J.-L. Barry, Gérard Pleroni, Bérengère Pasquier, Fabienne Guillon, Patrick Borel, Martine Armand

Publikováno v: The Journal of Nutritional Biochemistry
The Journal of Nutritional Biochemistry, Elsevier, 1996, 7 (5), pp.293-302. ⟨10.1016/0955-2863(96)00030-7⟩
The Journal of Nutritional Biochemistry, 1996, 7 (5), pp.293-302. ⟨10.1016/0955-2863(96)00030-7⟩
Journal of Nutritional Biochemistry
Journal of Nutritional Biochemistry, Elsevier, 1996, 7 (5), pp.293-302
HAL

The present in vitro study was designed to test the hypothesis that soluble dietary fibers can alter the process of lipid emulsification, and possibly, subsequent triglyceride lipolysis. Three guar gums, two pectins, and gum arabic were dissolved in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::250555075eac493eef53da4f04d94be2
https://doi.org/10.1016/0955-2863(96)00030-7

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In vitro fermentation by human faecal bacteria of total and purified dietary fibres from brown seaweeds

Autor: J.-L. Barry, Catherine Michel, Christian Bonnet, Marc Lahaye, Serge Mabeau

Publikováno v: British Journal of Nutrition. 75:263-280

The in vitro degradation of dietary fibre from three brown seaweeds (Himanthalia elongata, Laminaria digitata and Undaria pinnatifida) was studied, using human faecal flora. Two sets of fibre were tested: (1) total algal fibres extracted from the who

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::93e47f72c3053c0336201deebde00aa4
https://doi.org/10.1079/bjn19960129

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