Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Jean-Michel Le Quéré"'
Autor:
Christelle Lopez, Hélène Sotin, Hanitra Rabesona, Bruno Novales, Jean-Michel Le Quéré, Marine Froissard, Jean-Denis Faure, Sylvain Guyot, Marc Anton
Publikováno v:
Foods, Vol 12, Iss 1, p 211 (2023)
Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (Salvia hispanica L.) and came
Externí odkaz:
https://doaj.org/article/b84ea755086844dca520ab5ad54eac99
Autor:
Christelle, Lopez, Hélène, Sotin, Hanitra, Rabesona, Bruno, Novales, Jean-Michel, Le Quéré, Marine, Froissard, Jean-Denis, Faure, Sylvain, Guyot, Marc, Anton
Publikováno v:
Foods (Basel, Switzerland). 12(1)
Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6d8ee2ae9490f59498d337686293b571
https://pubmed.ncbi.nlm.nih.gov/36613428
https://pubmed.ncbi.nlm.nih.gov/36613428
Publikováno v:
Journal of Food Composition and Analysis. 115:105004
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25e69c0736090ddd9fbdbdae652e2abb
https://doi.org/10.1016/j.jfca.2022.105004
https://doi.org/10.1016/j.jfca.2022.105004
Autor:
Laurie Legoahec, Melanie Millet, Hugues Guichard, Rémi Bauduin, Jean-Michel Le Quéré, Pascal Poupard
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2019, 102, pp.214-222. ⟨10.1016/j.lwt.2018.12.033⟩
LWT-Food Science and Technology, Elsevier, 2019, 102, pp.214-222. ⟨10.1016/j.lwt.2018.12.033⟩
International audience; Sixty-six French ciders were collected and characterized to build up a data base of eighty-eight variables, including sensory descriptors, aroma description and physicochemical variables. A classification in four main sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37a15675888e615bbd8a3870f91e26fb
https://doi.org/10.1016/j.lwt.2018.12.033
https://doi.org/10.1016/j.lwt.2018.12.033
Publikováno v:
Crops
Crops, Reed Business Information Ltd., 2021, 1 (1), pp.8-19. ⟨10.3390/crops1010003⟩
MDPI Crops ISSN: 2673-7655
Volume 1
Issue 1
Pages 3-19
Crops, Reed Business Information Ltd., 2021, 1 (1), pp.8-19. ⟨10.3390/crops1010003⟩
MDPI Crops ISSN: 2673-7655
Volume 1
Issue 1
Pages 3-19
International audience; The composition of apples varies with both cultivar and horticultural practice. Knowledge about the chemical composition of different cultivars in particular sugars, organic acids, nitrogen compounds and polyphenols is essenti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e21ec1a167319e60235448de5d447207
https://hdl.handle.net/11250/2831959
https://hdl.handle.net/11250/2831959
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 85, pp.353-362. ⟨10.1016/j.lwt.2016.11.006⟩
LWT-Food Science and Technology, Elsevier, 2017, 85, pp.353-362. ⟨10.1016/j.lwt.2016.11.006⟩
International audience; Recently, rose ciders and pink apple juices, appeared as a real opportunity to diversify the offer. juices obtained from red-fleshed apple varieties were used to study the impact of raw material on colour intensity and stabili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3e1028433b049ab6abea6956fe526a5
https://doi.org/10.1016/j.lwt.2016.11.006
https://doi.org/10.1016/j.lwt.2016.11.006
Autor:
Elsa Brandão, Susana Soares, Claudia Mariana Castillo-Fraire, Erika Salas, Sylvain Guyot, Jean-Michel Le Quéré, Pascal Poupard, Victor de Freitas
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, In press, 343, pp.128496. ⟨10.1016/j.foodchem.2020.128496⟩
Food Chemistry, Elsevier, In press, 343, pp.128496. ⟨10.1016/j.foodchem.2020.128496⟩
International audience; Throughout the apple juice and cider making process, polyphenols undergo enzymatic oxidation which generates a great variety of polyphenol oxidation products. Since 5 '-O-Caffeoylquinic acid (CQA) is one of the major phenolic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ab5b53a3e9965299900afbeaca0fac3
https://doi.org/10.1016/j.foodchem.2020.128496
https://doi.org/10.1016/j.foodchem.2020.128496
Publikováno v:
Handbook of Food Science and Technology 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91699cd0ef355f3f4b4487102ead97d4
https://doi.org/10.1002/9781119296225.ch6
https://doi.org/10.1002/9781119296225.ch6
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2015, 63 (35), pp.7675-7684. ⟨10.1021/acs.jafc.5b00988⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2015, 63 (35), pp.7675-7684. ⟨10.1021/acs.jafc.5b00988⟩
The pigments responsible for the yellow-orange coloration of apple juices have remained largely unknown up to now. Four French cider apple juices were produced in conditions similar to those used in the cider-making industry. The oxidized juices, cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9952cca7d098a69f425263a68768b66e
https://doi.org/10.1021/acs.jafc.5b00988
https://doi.org/10.1021/acs.jafc.5b00988