Dairy curd coagulated by a plant extract of Calotropis procera : Role of fat structure on the chemical and textural characteristics

Autor: Benoit Robert, Valérie Lechevalier, Gilles Garric, Frédéric Gaucheron, Rayanatou Issa Ado, Jean-François Grongnet, Marielle Harel-Oger, Mahamadou Elhadji Gounga, Christelle Lopez

Publikováno v: Food Research International
Food Research International, Elsevier, 2018, 105, pp.694-702. ⟨10.1016/j.foodres.2017.11.056⟩

Milk is often subjected to technological treatments which have impacts on the structure of milk constituents and the characteristics of rennet curds. In this paper, the influence of the dairy fat structure on the biochemical and textural characterist

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc670ba70d14881478f314ca80494703
https://hal.archives-ouvertes.fr/hal-01672019

Effect of a supplementation of Euphorbia heterophylla on nutritional meat quality of Guinea pig (Cavia porcellus L.)

Autor: N’Goran David Vincent Kouakou, Maryline Kouba, Jean-François Grongnet, Daniel Catheline, Pierre-Guy Marnet, Nogbou Emmanuel Assidjo, Eric Thys, Philippe Legrand

Publikováno v: Meat Science
Meat Science, Elsevier, 2013, 93 (4), pp.821-826. ⟨10.1016/j.meatsci.2012.11.036⟩

The aim of the present work was to study the effect of dietary supplementation of Euphorbia heterophylla on the quality of the Guinea pig meat. Forty guinea pigs were divided into two groups fed ad libitum during 46 days a Panicum maximum diet (Panic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4362b5fc01c5e3100e22b3437099ed63
https://doi.org/10.1016/j.meatsci.2012.11.036

OVEREXPRESSION OF ??B CRYSTALLIN IN THE GASTROINTESTINAL TRACT OF THE NEWBORN PIGLET AFTER HYPOXIA

Autor: Ouahiba Nefti, Jean François Grongnet, Jean Claude David

Publikováno v: Shock. 24:455-461

Newborn animals are particularly sensitive to hypoxic stress. Oxygen is spared for sensitive tissues, including brain and heart. Scarce information is available concerning the molecular effects of hypoxia in the gastrointestinal tract (GIT). Moreover

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf9d13378829913abb3fc774aec9db0a
https://doi.org/10.1097/01.shk.0000183396.06143.36

Weaning Affects the Expression of Heat Shock Proteins in Different Regions of the Gastrointestinal Tract of Piglets

Autor: Jean-François Grongnet, Jean-Paul Lallès, Jean Claude David

Publikováno v: The Journal of Nutrition. 132:2551-2561

Heat shock proteins (HSP) play a central role in the protection of cells, tissues or organs subjected to various types of stressors. Different nutrients have been recently shown to exert their protection through the induction of HSP. Because these nu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d8e67e8941f5d31c2e31362ae2b2835
https://doi.org/10.1093/jn/132.9.2551

In Vitro Fermentation Characteristics of Artichoke Inulin by Fecal Microflora

Autor: S. Mabeau, A. Bernalier-Donadille, Jean-François Grongnet, G. Leroy, E. Delmas, C. Baty-Julien

Publikováno v: Acta Horticulturae
Vii International Symposium on Artichoke, Cardoon and Their Wild Relatives
Vii International Symposium on Artichoke, Cardoon and Their Wild Relatives, 2012, Louvain (BE), Belgium. pp.433-438
7th International Symposium on Artichoke, Cardoon and Their Wild Relatives
7th International Symposium on Artichoke, Cardoon and Their Wild Relatives, Jan 2009, Saint Pol de Leon, France
ResearcherID

International audience; The artichoke (Cyanara scolymus L.) contains inulin, a characteristic carbohydrate of Compositae, which exhibits several functional and nutritional properties. Inulin fermentation increases gas production and thereby can provo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b6ab02da597ffd11e6feac6d6d3c3c9
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00841111