Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Jacques Rouel"'
Autor:
Thierry Astruc, Annie Vénien, Sylvie Clerjon, Raphael Favier, Olivier Loison, Pierre-Sylvain Mirade, Stéphane Portanguen, Jacques Rouel, Mailys Lethiec, Arno Germond
Publikováno v:
Heliyon, Vol 8, Iss 11, Pp e11245- (2022)
Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the right-side fillets underwent
Externí odkaz:
https://doaj.org/article/972672e7ff884275a413c3836b6d1460
Autor:
Arno Germond, Annie Vénien, Christine Ravel, Brayan Castulovich, Jacques Rouel, Morgane Hutin, Sara Mezelli, Sandy Lefin, Pierre-Sylvain Mirade, Thierry Astruc
Publikováno v:
Foods, Vol 12, Iss 10, p 1957 (2023)
Fish industry operators have to process fish that arrive at various postmortem times. Postmortem time constrains processing and impacts product quality, safety, and economic value. The objective identification of biomarkers is desirable to predict th
Externí odkaz:
https://doaj.org/article/0840e5ffa7da498183877a3ceca11796
Autor:
Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphael Favier, Jacques Rouel, Annie Vénien, Thierry Astruc, Dominique Gruffat, Pierre-Sylvain Mirade
Publikováno v:
Foods, Vol 10, Iss 11, p 2802 (2021)
Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve Semitendinosu
Externí odkaz:
https://doaj.org/article/cd9cefd95d82444e923db2b852cf08eb
Autor:
Laetitia Théron, Aline Bonifacie, Jérémy Delabre, Thierry Sayd, Laurent Aubry, Philippe Gatellier, Christine Ravel, Christophe Chambon, Thierry Astruc, Jacques Rouel, Véronique Santé-Lhoutellier, Matthieu Réfrégiers, Frank Wien
Publikováno v:
Foods, Vol 10, Iss 5, p 998 (2021)
Food processing affects the structure and chemical state of proteins. In particular, protein oxidation occurs and may impair protein properties. These chemical reactions initiated during processing can develop during digestion. Indeed, the physicoche
Externí odkaz:
https://doaj.org/article/d84e111d53a1410c844f077997d5dfcb
Publikováno v:
Italian Journal of Animal Science, Vol 1, Iss 4, Pp 243-254 (2010)
This review summarises the effects of nutritional factors on fat content, different isomers of trans18:1 and conjugated linoleic acids (CLA) in milk fat from dairy cows and goats. Main dietary factors taken into account are the nature of for- ages
Externí odkaz:
https://doaj.org/article/eea917b89ac847908dfd92c31effa77c
Autor:
Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphael Favier, Jason Sicard, Jacques Rouel, Dominique Gruffat, Pierre-Sylvain Mirade
Publikováno v:
Processes; Volume 10; Issue 6; Pages: 1229
This study investigated the effect of combining tumbling and sous-vide cooking processes on the tenderness, cooking losses and colour of bovine Semitendinosus (ST) muscles sampled from Charolais-breed cows. Half of the ST muscles were tumbled for 12
Autor:
Frank Wien, Laetitia Théron, Christophe Chambon, Matthieu Réfrégiers, Thierry Sayd, Christine Ravel, Jacques Rouel, Aline Bonifacie, Jérémy Delabre, Véronique Santé-Lhoutellier, Philippe Gatellier, Laurent Aubry, Thierry Astruc
Publikováno v:
Foods
Foods, MDPI, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, Vol 10, Iss 998, p 998 (2021)
Foods, MDPI, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, Vol 10, Iss 998, p 998 (2021)
International audience; Food processing affects the structure and chemical state of proteins. In particular, protein oxidation occurs and may impair protein properties. These chemical reactions initiated during processing can develop during digestion
Autor:
Annie Venien, Soraya Kerdpiboon, Jacques Rouel, Jason Sicard, Pattama Supaphon, Olivier Loison, Thierry Astruc
Publikováno v:
64th. International Congress of Meat Science and Technology
64. International Congress of Meat Science and Technology
64. International Congress of Meat Science and Technology, Aug 2018, Melbourne, Australia
Meat Science
Meat Science, Elsevier, 2021, 64th. International Congress of Meat Science and Technology, 175, ⟨10.1016/j.meatsci.2021.108442⟩
64th. International Congress of Meat Science and Technology. 2018; 64. International Congress of Meat Science and Technology, Melbourne, AUS, 2018-08-12-2018-08-18
64. International Congress of Meat Science and Technology
64. International Congress of Meat Science and Technology, Aug 2018, Melbourne, Australia
Meat Science
Meat Science, Elsevier, 2021, 64th. International Congress of Meat Science and Technology, 175, ⟨10.1016/j.meatsci.2021.108442⟩
64th. International Congress of Meat Science and Technology. 2018; 64. International Congress of Meat Science and Technology, Melbourne, AUS, 2018-08-12-2018-08-18
Thai beef (Bos indicus) samples were sous-vide-cooked at temperatures of 60 degrees C, 70 degrees C or 80 degrees C for 2 to 36 hrs and prepared for microstructure characterization by light and electron microscopy. Muscle fibers showed a first phase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9be304881211af0a80322ccaa3a8f8cd
https://hal.archives-ouvertes.fr/hal-02000881
https://hal.archives-ouvertes.fr/hal-02000881
Autor:
Yves Chilliard, Pablo Gutierrez Toral, Shingfield, J., Jacques Rouel, Christine Leroux, Laurence Bernard
Publikováno v:
European Regional Conference On Goats
European Regional Conference On Goats, Jun 2013, Tromso, Norway. 3 p
European Regional Conference On Goats. 2013; European Regional Conference On Goats, Tromso, NOR, 2013-06-04-2013-06-06, 10-12
HAL
European Regional Conference On Goats, Jun 2013, Tromso, Norway. 3 p
European Regional Conference On Goats. 2013; European Regional Conference On Goats, Tromso, NOR, 2013-06-04-2013-06-06, 10-12
HAL
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d9cb0b05b85c7ea1d31a4a983409adc5
https://hal.inrae.fr/hal-02746500
https://hal.inrae.fr/hal-02746500
Autor:
Christine Leroux, Jacques Rouel, Yannick Faulconnier, Jordann Domagalski, Yoan Gaudron, Laurence Bernard, Yves Chilliard
Publikováno v:
3. Journées d’Animation Scientifique du Département de Physiologie Animale et Systèmes d’Elevage
3. Journées d’Animation Scientifique du Département de Physiologie Animale et Systèmes d’Elevage, Oct 2009, Tours, France
HAL
3. Journées d’Animation Scientifique du Département de Physiologie Animale et Systèmes d’Elevage, Oct 2009, Tours, France
HAL
National audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::087b298bf4885bce1854298cb00839e4
https://hal.inrae.fr/hal-02757811
https://hal.inrae.fr/hal-02757811