Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Linda Le Roux"'
Autor:
Linda Le Roux, Olivia Ménard, Raphaël Chacon, Didier Dupont, Romain Jeantet, Amélie Deglaire, Françoise Nau
Publikováno v:
Foods, Vol 9, Iss 3, p 362 (2020)
Infant formulas (IFs) are used as substitutes for human milk and are mostly based on cow milk proteins. For sustainability reasons, animal protein alternatives in food are increasingly being considered, as plant proteins offer interesting nutritional
Externí odkaz:
https://doaj.org/article/509ba7fd940e42a4973c304f4a84a7d5
Autor:
Linda Le Roux
Publikováno v:
Koers : Bulletin for Christian Scholarship, Vol 47, Iss 3 (1982)
In this article the author first looks at the expectations held for education as a key to the development for under-developed African countries. The high correlation that is to be found between formal education and economic growth in Western countrie
Externí odkaz:
https://doaj.org/article/4c1ab2ecd12e4762b267e26f50aee0f0
Publikováno v:
Food Research International
Food Research International, Elsevier, 2020, 130, pp.108917. ⟨10.1016/j.foodres.2019.108917⟩
Food Research International, Elsevier, 2020, 130, pp.108917. ⟨10.1016/j.foodres.2019.108917⟩
International audience; Infant formulas (IFs) are the key nutritional source for infants who cannot be breastfed. There is currently a growing interest in these sensitive products in order to control their quality and to design their composition with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cc6c77adc6f40f64980b32c9fbbf60d
https://hal.inrae.fr/hal-02625044
https://hal.inrae.fr/hal-02625044
Autor:
Didier Dupont, Serge Mejean, Raphaël Chacon, Linda Le Roux, Françoise Nau, Amélie Deglaire, Romain Jeantet, Christelle Lopez
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2020, 120, pp.108891. ⟨10.1016/j.lwt.2019.108891⟩
LWT-Food Science and Technology, Elsevier, 2020, 120, pp.108891. ⟨10.1016/j.lwt.2019.108891⟩
International audience; Infant formulas (IFs) can be defined as substitutes for human milk, which are mostly based on cow milk proteins. For sustainability reasons, alternative to animal proteins in food have to be considered. Plant proteins offer in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aabf7601c29c501a2f05e06b1d303d27
https://doi.org/10.1016/j.lwt.2019.108891
https://doi.org/10.1016/j.lwt.2019.108891
Autor:
Didier Dupont, Lucie Lorieau, Frédéric Gaucheron, Linda Le Roux, Juliane Floury, E. Hazart, A. Ligneul
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2018, 245, pp.454-462. ⟨10.1016/j.foodchem.2017.10.108⟩
Food Chemistry, Elsevier, 2018, 245, pp.454-462. ⟨10.1016/j.foodchem.2017.10.108⟩
Numerous calcium sources are available to enrich food, but their behavior during digestion is still unknown. This study focused on the influence of the gastro-intestinal pH, the food structure and the calcium source on the bioaccessibility of the nut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3584b4d2946b762be5b543a058b1548
https://hal.archives-ouvertes.fr/hal-01644032
https://hal.archives-ouvertes.fr/hal-01644032
Autor:
Burband, Quentin
Publikováno v:
Alimentation et Nutrition. 2021
Engineering school; Le babeurre est un coproduit de la fabrication du beurre obtenu après le barattage de la crème et qui a une composition proche de celle d’un lait écrémé. Le babeurre représente un volume de 12 millions de litres par an pou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2592::4419b41efe8bd44ace6a81898d03b563
https://hal.inrae.fr/hal-03151359/document
https://hal.inrae.fr/hal-03151359/document