Effet des procédés de fractionnement sur la composition et quelques propriétés nutritionnelles des produits céréaliers

Autor: Frédéric Mabille, Xavier Rouau, Nuria Mateo-Anson, Valerie Lullien-Pellerin, Marie-Francoise Samson, Joel Abecassis, Marc Chaurand, Cecile Barron, Youna Hemery

Publikováno v: Cahiers de Nutrition et de Diététique. 45:230-236

Wheat bioactive compounds (fibres, minerals, vitamins, antioxidants) are concentrated in grain outer layers, which constitute the bran fraction obtained after the milling process leading to the white flour. In order to improve the health value of the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ebb69ebce59465f3dcc54d4da291638e
https://doi.org/10.1016/j.cnd.2010.04.005

Potential of dry fractionation of wheat bran for the development of food ingredients, part I: influence of ultra-fine grinding

Autor: Youna Hemery, Vieno Piironen, Anna-Maija Lampi, Abdelkrim Sadoudi, Xavier Rouau, Pekka Lehtinen, Ulla Holopainen, Marc Chaurand

Publikováno v: Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2011, 53 (1), pp.1-8. ⟨10.1016/j.jcs.2010.09.005⟩
Hemery, Y, Chaurand, M, Holopainen, U, Lampi, A-M, Lehtinen, P, Piironen, V, Sadoudi, A & Rouau, X 2011, ' Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding ', Journal of Cereal Science, vol. 53, no. 1, pp. 1-8 . https://doi.org/10.1016/j.jcs.2010.09.005

UMR IATE AXE 1, Corresponding author: rouau@supagro.inra.fr; International audience; Wheat bran is an undervalued by-product of white flour and has great nutritional potential due to its high content in fibres and bioactive compounds. Micronized bran

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9645358c4cf695d5f1fac0f3cdb0ef0d
https://hal.inrae.fr/hal-02647841

Development of New Dry Fractionation Processes of Wheat Grain to Address Consumers’ Demand for Healthy Foods and Ingredients

Autor: Valerie Lullien-Pellerin, Youna Hemery, Joel Abecassis, Xavier Rouau, Cecile Barron, Marie-Francoise Samson, Marc Chaurand

Publikováno v: Cereal Chemistry
Cereal Chemistry, American Association of Cereal Chemists, 2008, 85 (5), pp.101-104
1. Cereals & Europe Spring Meeting, Consumer driven cereal innovation: where science meets industry
1. Cereals & Europe Spring Meeting, Consumer driven cereal innovation: where science meets industry, May 2007, Montpellier, France
HAL

Correspondance: barron@supagro.inra.fr; International audience; A strategy for the development of a novel technology of wheat grain dry fractionation for the production of healthier foods is described. It includes the development of grain tissue mark

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7afd46e0e879ee18cbee485e41909dcc
https://doi.org/10.1016/b978-1-891127-61-8.50025-x

Distribution of toxigenic Fusarium spp. and mycotoxins production in milling fractions of Durum wheat

Autor: Florence Richard-Forget, Stephanie Gregoire, Laetitia Pinson-Gadais, Marc Chaurand, Magalie Monmarson, Christian Barreau

Publikováno v: Food additives and contaminants
Food additives and contaminants, Informa UK (Taylor & Francis), 2007, 24 (01), pp.53-62. ⟨10.1080/02652030600892958⟩

International audience; We defined reliable and sensitive PCR assays to specifically detect trichothecene-producing Fusarium spp. in milling fractions and kernel tissues of naturally infected durum wheat. The assays were based on a combination of pri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b64ade93c0d2b5731fcd2bc72ddd1f7e
https://hal.archives-ouvertes.fr/hal-00577499/document

Distribution of toxigenic Fusarium spp. and mycotoxin production in milling fractions of durum wheat.

Autor: Pinson-Gadais, Laetitia¹, Barreau, Christian¹, Chaurand, Marc¹, Gregoire, Stephanie¹, Monmarson, Magalie¹, Richard-Forget, Florence¹ fforget@bordeaux.inra.fr

Publikováno v: Food Additives & Contaminants. Jan2007, Vol. 24 Issue 1, p53-62. 10p. 4 Diagrams, 3 Charts, 2 Graphs.