Výsledky vyhledávání - "Manuel Dornier"

Akademický článek

Correlation between Kinetics of Pectin Degradation and Texture Loss of Okra (Abelmoschus esculentus L.) Puree during Thermal Treatments

Autor: Milena Petrovic Markovic, Adrien Servent, Timoty Savoure, Antoine Collignan, Manuel Dornier, Nawel Achir

Publikováno v: Agriculture, Vol 14, Iss 10, p 1687 (2024)

Okra is a common vegetable in the African cuisine, known for its distinctive slimy texture. Plant cell walls include hydrocolloids, especially pectin, which contribute to their sliminess. This textural property is known to become lost during thermal

Externí odkaz: https://doaj.org/article/a97417709ef949c9af46e735d3768985

Zobrazit plný text záznamu

Akademický článek

Coupling Low-Frequency Ultrasound to a Crossflow Microfiltration Pilot: Effect of Ultrasonic Pulse Application on Sono-Microfiltration of Jackfruit Juice

Autor: Herenia Adilene Miramontes-Escobar, Nicolas Hengl, Manuel Dornier, Efigenia Montalvo-González, Martina Alejandra Chacón-López, Nawel Achir, Fabrice Vaillant, Rosa Isela Ortiz-Basurto

Publikováno v: Membranes, Vol 14, Iss 9, p 192 (2024)

To reduce membrane fouling during the processing of highly pulpy fruit juices into clarified beverages, a crossflow Sono-Microfiltration (SMF) system was employed, strategically equipped with an ultrasonic probe for the direct application of low-freq

Externí odkaz: https://doaj.org/article/86d18385c4be401a996d92fa842416d8

Zobrazit plný text záznamu

Plný text ve formátu HTML

Akademický článek

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

Autor: Mboahangy Ravoninjatovo, Charlotte Ralison, Adrien Servent, Gilles Morel, Nawel Achir, Herimihamina Andriamazaoro, Manuel Dornier

Publikováno v: Legume Science, Vol 4, Iss 4, Pp n/a-n/a (2022)

Abstract The aim of this study was to evaluate the effects of soaking and thermal treatment on proteins, anthocyanins, α‐galactosides (stachyose, raffinose), tannins and inositol hexaphosphate (IP6), under different conditions, of three Phaseolus

Externí odkaz: https://doaj.org/article/5e7fd5afddbf46989e50bf2f475a2bdb

Zobrazit plný text záznamu

Akademický článek

Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process

Autor: Claudie Dhuique-Mayer, Adrien Servent, Charlotte Messan, Nawel Achir, Manuel Dornier, Yery Mendoza

Publikováno v: Frontiers in Nutrition, Vol 5 (2018)

Orange-fleshed sweet potato (OFSP), a biofortified crop rich in β-carotene, can be used as a component of baby food recipes in order to tackle vitamin A deficiency in children

Externí odkaz: https://doaj.org/article/ed7074e7ad324da1a68a51ab8f9a1f96

Zobrazit plný text záznamu

Enhancement of the in vitro bioavailable carotenoid content of a citrus juice combining crossflow microfiltration and high-pressure treatments

Autor: Sophie di Corcia, Manuel Dornier, Laetitia Palmade, Claudie Dhuique-Mayer

Publikováno v: Food Research International
Food Research International, 2022, 156, pp.111134. ⟨10.1016/j.foodres.2022.111134⟩

International audience; High-pressure treatments combined with crossflow microfiltration were used to obtain citrus concentrates enriched in carotenoids. The aim of this study was to investigate the effect of this process combination on carotenoid bi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85e4a9454fa6ba08f23522103f173088
https://hal.inrae.fr/hal-03653943/file/Dornier_Enhancement_FRI_2022.pdf

Zobrazit plný text záznamu

Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based food

Autor: Imane Hammad, Manuel Dornier, Marc Lebrun, Isabelle Maraval, Patrick Poucheret, Claudie Dhuique‐Mayer

Publikováno v: Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, 2022, 102 (13), pp.5768-5777. ⟨10.1002/jsfa.11926⟩

Citrus juices can be cold-concentrated by crossflow microfiltration (CMF) in order to obtain functional foods enriched in carotenoids, flavonoids and pectins. The work aimed to characterize the organoleptic quality of this type of micronutrient-dense

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37ef9e00e48162b75883677f3a5cdd31
https://pubmed.ncbi.nlm.nih.gov/35398897

Zobrazit plný text záznamu

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans ( Phaseolus vulgaris L .) from Madagascar

Autor: Mboahangy Ravoninjatovo, Charlotte Ralison, Adrien Servent, Gilles Morel, Nawel Achir, Herimihamina Andriamazaoro, Manuel Dornier

Publikováno v: Legume Science
Legume Science, In press, ⟨10.1002/leg3.143⟩

International audience; The aim of this study was to evaluate the effects of soaking and thermal treatment on proteins, anthocyanins, α-galactosides (stachyose, raffinose), tannins and inositol hexaphosphate (IP6), under different conditions, of thr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cbc5f3cf3fa65441a2566857e7ed041
https://doi.org/10.1002/leg3.143

Zobrazit plný text záznamu

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Autor: Nadiarid Jiménez, Marvin Soto, Ana Mercedes Pérez, Joseph Bassama, Manuel Dornier, Fabrice Vaillant, Philippe Bohuon

Publikováno v: International Journal of Food Science & Technology (IJFST), 55(6), pp. 2551-2561
Kérwá
Universidad de Costa Rica
instacron:UCR
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 2020, ⟨10.1111/ijfs.14507⟩

Slices (1.5 mm thick) of green papaya were impregnated through osmotic dehydration with a blackberry juice–sucrose solution to produce an intermediate moisture product. The effect of processing temperature (T) and sucrose-added molality (msucrose)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9457ac152c95d47265179ae0a5b1d8d
https://doi.org/10.1111/ijfs.14507

Zobrazit plný text záznamu

Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions

Autor: Antoine Collignan, Adrien Servent, Nabil Kadri, Khodir Madani, Julien Ricci, Manuel Dornier, Amina Abbou, Nawel Achir

Publikováno v: Journal of Food Process Engineering

Aleppo pine seeds are a potential candidate for the production of nondairy milk due to their high protein (26%) and lipid (37%) content and their availability. For the first time, this study presents the implementation of a manufacturing scheme from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02deb957f0273de1e4ce392919e50dc2
https://doi.org/10.1111/jfpe.13943

Zobrazit plný text záznamu

Akademický článek

Cashew apple extract inhibition of fat storage and insulin resistance in the diet-induced obesity mouse model

Autor: Vickram Beejmohun, Cyril Mignon, Aude Mazollier, Marie Peytavy-Izard, Dominique Pallet, Manuel Dornier, Nicolas Chapal

Publikováno v: Journal of Nutritional Science, Vol 4 (2015)

The cashew apple is an unvalued by-product from the cashew nut industry, of which millions of tonnes are simply discarded globally. Interestingly, however, cashew apple nutrients may have beneficial effects for health even if these are still poorly d

Externí odkaz: https://doaj.org/article/a9932f2d06bd4d39a3a49e667feefe67

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání