Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Laurent Aubry"'
Autor:
Caroline Hamon, Gregory Pereira, Laurent Aubry, Oryaelle Chevrel, Claus Siebe, Osiris Quesada, Nancy Reyes-Guzmán
Publikováno v:
Geofísica Internacional, Vol 63, Iss 2, Pp 929-948 (2024)
In the Michoacán region of central-western Mexico, the village of Turícuaro has for centuries been a center for metate production based on andesites exploited on the slopes of Hoya Urutzen and 'El Metate' volcanoes. Surveys have been conducted in t
Externí odkaz:
https://doaj.org/article/8cc9b6d61619498fa475be985bcb67de
Autor:
Françoise Guéraud, Charline Buisson, Aurélie Promeyrat, Nathalie Naud, Edwin Fouché, Valérie Bézirard, Jacques Dupuy, Pascale Plaisancié, Cécile Héliès-Toussaint, Lidwine Trouilh, Jean-Luc Martin, Sabine Jeuge, Eléna Keuleyan, Noémie Petit, Laurent Aubry, Vassilia Théodorou, Bastien Frémaux, Maïwenn Olier, Giovanna Caderni, Tina Kostka, Gilles Nassy, Véronique Santé-Lhoutellier, Fabrice Pierre
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-17 (2023)
Abstract Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs).
Externí odkaz:
https://doaj.org/article/ac5bac8e95ba442b9838ddfdc414e9ff
Autor:
Eléna Keuleyan, Aline Bonifacie, Thierry Sayd, Angéline Duval, Laurent Aubry, Sylvie Bourillon, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Valérie Scislowski, Laurent Picgirard, Laëtitia Théron, Véronique Santé-Lhoutellier
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100474- (2022)
In vitro digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO2 / NaNO3, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinal digester (DIDGI®). The chemi
Externí odkaz:
https://doaj.org/article/1ff8ac8cf4724dcc8a6e7227fb28bea0
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 3979 (2023)
Food-grade animal by-products are a source of bioactive peptides that could be used as natural antioxidant compounds. Until now, only few studies have put attention to the research of the most effective enzyme(s), to the antioxidant power of collagen
Externí odkaz:
https://doaj.org/article/e86804e7c3494c519926ac947f593e88
Autor:
Aline Bonifacie, Laurent Aubry, Philippe Gatellier, Véronique Santé-Lhoutellier, Laetitia Théron
Publikováno v:
MethodsX, Vol 8, Iss , Pp 101289- (2021)
Nitrite and nitrate are present in many foods. Nitrate can be converted into nitrite in human body. Nitrite can react with secondary amines to form secondary amines and with thiols to form nitrosothiols. Some nitrosamines are cancers suspect. Because
Externí odkaz:
https://doaj.org/article/7ee57ce5acfe41a2b5c343ea796f2086
Autor:
Annie Venien, Antoine Vautier, Christophe Chambon, Claude Ferreira, Didier Viala, Laetitia Theron, Laurent Aubry, Thierry Astruc, Thierry Sayd, Veronique Sante-Lhoutellier, Vincenza Ferraro
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 2 (2020)
Pale Soft Exudative (PSE)-like muscle defect is of great importance in the cooked ham industry because of the economic losses it can cause. The flagship product is the “Jambon supérieur,” a polyphosphate-free cooked ham, usually sold sliced and
Externí odkaz:
https://doaj.org/article/df0e686543464efeb9f771bdfaa45e47
Autor:
Laurent Aubry, Thierry Sayd, Claude Ferreira, Christophe Chambon, Annie Vénien, Sylvie Blinet, Marie Bourin, Angélique Travel, Maeva Halgrain, Véronique Santé-Lhoutellier, Laetitia Théron
Publikováno v:
Molecules, Vol 26, Iss 12, p 3508 (2021)
The marketing of poultry livers is only authorized as fresh, frozen, or deep-frozen. The higher consumer demand for these products for a short period of time may lead to the marketing of frozen–thawed poultry livers: this constitutes fraud. The aim
Externí odkaz:
https://doaj.org/article/1ed5a5d5b9bb4ec1a2123e6e6d1b9bf9
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:
Molecules, Vol 25, Iss 22, p 5422 (2020)
Collagen antioxidant peptides are being widely studied. However, no research has paid attention to biological parameters such as the age and anatomy of collagen-rich tissues, which can determine a change in tissue structure and composition, and then
Externí odkaz:
https://doaj.org/article/9806fc95f9514c1ea720614d67c52324
Autor:
Angéline Duval, Thierry Sayd, Laurent Aubry, Claude De Oliviera Ferreira, Vincenza Ferraro, Véronique Sante-Lhoutellier
Publikováno v:
Foods, Vol 9, Iss 10, p 1499 (2020)
The objective of the study is to develop a workflow to screen protein extracts and identify their nutritional potential as high quality nutritional culinary aids for recipes for the elderly. Twenty-seven protein extracts of animal, vegetable, and dai
Externí odkaz:
https://doaj.org/article/bc46f73ff37f4d84b4ca9c10c99a931a