Výsledky vyhledávání - "Lucie Ribourg"

Akademický článek

Oleofoams: The impact of formulating air-in-oil systems from a lipid oxidation perspective

Autor: Lucie Ribourg-Birault, Anne Meynier, Simon Vergé, Emeline Sallan, Alice Kermarrec, Xavier Falourd, Claire Berton-Carabin, Anne-Laure Fameau

Publikováno v: Current Research in Food Science, Vol 8, Iss , Pp 100690- (2024)

Air-in-oil foams, or oleofoams, have a great potential for food applications as they can at least partially replace animal or hydrogenated fats, without compromising on textural properties. Yet, there are some challenges to tackle before they can lar

Externí odkaz: https://doaj.org/article/84c9f296bfbe4248af2ead84e39be001

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Akademický článek

Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes

Autor: Anja Rakotondramavo, Lucie Ribourg, Anne Meynier, Claire Guyon, Marie de Lamballerie, Laurence Pottier

Publikováno v: Heliyon, Vol 5, Iss 8, Pp e02285- (2019)

High-pressure processing is a post-processing preservation method commonly used on meat products. However, it can affect the structural properties and the physico-chemical properties of the meat. The aim of this study was to compare the physical prop

Externí odkaz: https://doaj.org/article/d4a08aca5b334d6db29628bcb6088ea4

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Emulsifiers modulate the extent of gastric lipolysis during the dynamic in vitro digestion of submicron chia oil/water emulsions with limited impact on the final extent of intestinal lipolysis

Autor: Lucie Ribourg, Anne Meynier, Alice Kermarrec, Víctor M. Pizones Ruiz-Henestrosa, Michelle Viau, Ana M.R. Pilosof, Marc Anton

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2022, 124, pp.107336. ⟨10.1016/j.foodhyd.2021.107336⟩

International audience; Consumer demands for healthier foods are constantly on the rise and results in the diversification of sources such as vegetable oils. Chia oil is a relevant source of alpha-linolenic acid. One of the targeted applications is t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cf88b7e8ada0820ecb318b9494abc0c
https://doi.org/10.1016/j.foodhyd.2021.107336

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A study of cracks in dry cereal products

Autor: Alain Le-Bail, Ellen Thieffry, Lucie Ribourg, Bruno Pontoire, Camille Jonchère, Patricia Le-Bail, Delphine Queveau, Chloé Bailhache, Mark Irle

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 94, pp.528-536. ⟨10.1016/j.foodhyd.2019.03.033⟩
Food Hydrocolloids, 2019, 94, pp.528-536. ⟨10.1016/j.foodhyd.2019.03.033⟩

This paper is a study of checking and breakage of dry cereal products like crackers. The products studied were produced on an industrial line; almost no cracks were observed for Plain crackers (PCs), whereas 100% of the crackers with topping (CTs) ex

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc03be245a6a7a8ab33cbe7196bf00db
https://hal.archives-ouvertes.fr/hal-02539350

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Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes

Autor: Laurence Pottier, Marie de Lamballerie, Anja Rakotondramavo, Claire Guyon, Lucie Ribourg, Anne Meynier

Publikováno v: Heliyon, Vol 5, Iss 8, Pp e02285-(2019)
Heliyon 8 (5), 1-9. (2019)
Heliyon
Heliyon, Elsevier 2019, 5 (8), pp.1-9. ⟨10.1016/j.heliyon.2019.e02285⟩

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48d2bb90a5a57f4312c9ea5fff7bf4f8
http://www.sciencedirect.com/science/article/pii/S2405844019359456

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Growing conditions and morphotypes of African palm weevil (Rhynchophorus phoenicis) larvae influence their lipophilic nutrient but not their amino acid compositions

Autor: Noureddine Hafnaoui, Philippe Le Gall, Michelle Viau, Lucie Ribourg, John Fogoh Muafor, Claude Genot, Aymar Rodrigue Fogang, Germain Kansci

Publikováno v: Journal of Food Composition and Analysis
Journal of Food Composition and Analysis, Elsevier, 2018, 69, pp.87-97. ⟨10.1016/j.jfca.2018.02.012⟩
Journal of Food Composition and Analysis, 2018, 69, pp.87-97. ⟨10.1016/j.jfca.2018.02.012⟩

African palm weevil (Rhynchophorus phoenicis, Rp) larvae are a potential source of lipids and proteins of good quality for human consumption. To evaluate the influence of growing conditions on nutrient composition of larvae grown on different raffia

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d2dbea4ae2699db2a69c65c10a1598b
https://hal.archives-ouvertes.fr/hal-01830340

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Effect of intermittent frying on fatty acids, vitamin E, lipid oxidation and acrylamide in oils and plantain chips collected from small- scale producers in Cameroon

Autor: Lucie Ribourg, V Fogliano, Claude Genot, J Mekoue, Elie Fokou, Germain Kansci

Publikováno v: African Journal of Food, Agriculture, Nutrition and Development 2 (16), 10823-10840. (2016)
THE AFRICAN JOURNAL OF FOOD, AGRICULTURE, NUTRITION AND DEVELOPMENT
THE AFRICAN JOURNAL OF FOOD, AGRICULTURE, NUTRITION AND DEVELOPMENT, 2016, 16 (2), pp.10823-10840. ⟨10.18697/ajfand.74.15865⟩
African Journal of Food, Agriculture, Nutrition and Development, 16(2), 10823-10840
African Journal of Food, Agriculture, Nutrition and Development 16 (2016) 2

Deep-fat frying is susceptible to induce the formation of undesirable products as lipid oxidation products and acrylamide in fried foods. Plantain chips produced by small-scale producers are sold to consumers without any control. The objective of thi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1786f26061f20b3af1962a45475dd933
http://prodinra.inra.fr/record/492170

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Amounts of the reactive aldehydes, malonaldehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values

Autor: Michèle Viau, Lucie Ribourg, Anne Meynier, Claude Genot

Publikováno v: European Journal of Lipid Science and Technology
European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2016, 118 (3), pp.435-444. ⟨10.1002/ejlt.201500103⟩

There is a growing development of foods and food supplements enriched in n-3 lipids, whereas quantitative data on oxidation products present throughout the food chain are lacking. To give a first insight of the range of potentially toxic aldehydes th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c81e417e04f9265632e5fdaedce5765
https://hal.inrae.fr/hal-02634184

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n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice

Autor: Alain Géloën, Anne Meynier, Michel Lagarde, Michèle Viau, Lilas Hadji, Michel Guichardant, Manar Awada, Bérengère Benoit, Lucie Ribourg, Christophe O. Soulage, Cyrille Debard, Marie-Caroline Michalski, Claude Genot

Publikováno v: Nutrition and Metabolism (10), . (2013)
Nutrition & Metabolism, Vol 10, Iss 1, p 23 (2013)
Nutrition and Metabolism
Nutrition and Metabolism, BioMed Central, 2013, 10 (1), pp.23. ⟨10.1186/1743-7075-10-23⟩
Nutrition & Metabolism
Nutrition and Metabolism, 2013, 10 (1), pp.23. ⟨10.1186/1743-7075-10-23⟩

Background Dietary intake of n-3 polyunsaturated fatty acids (PUFA) is primarily recognized to protect against cardiovascular diseases, cognitive dysfunctions and the onset of obesity and associated metabolic disorders. However, some of their propert

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33e3937eb7608d75b86c19ab2d953816
http://prodinra.inra.fr/record/210277

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