Zobrazeno 1 - 10 of 85 pro vyhledávání: '"Maud Cansell"'
1
Intestinal bioavailability of n-3 long-chain polyunsaturated fatty acids influenced by the supramolecular form of phospholipids
Autor: Maud Cansell, Carole Vaysse, Leslie Couëdelo, Anthony Sehl
Publikováno v: Food & Function. 11:1721-1728
The aim of this work was to study the bioavailability of n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), i.e. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), carried by marine phospholipids (PL) and formulated in different supra
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebcee4bd6807a06342953f9ced2adb0f
https://doi.org/10.1039/c9fo02953b
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2
Improvement of the oxidative stability of camelina oil by enrichment with phospholipid-quercetin formulations
Autor: Raphaëlle Savoire, Maria del Pilar Garcia-Mendoza, Pascale Subra-Paternault, Faber Ariel Espinosa-Pardo, Christelle Harscoat-Schiavo, Maud Cansell
Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2021, 341, pp.128234. ⟨10.1016/j.foodchem.2020.128234⟩
International audience; Camelina oil (Coil) contains 50-60 % of polyunsaturated fatty acids which are susceptible to oxidation. In this work, addition of phospholipids (0-20 mg/g) was assessed to improve the solubility of quercetin in Coil and enhanc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0e9929d5f023aaec247d6b406413f37
https://hal.archives-ouvertes.fr/hal-03033285
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3
Selective extraction of phospholipids from food by-products by supercritical carbon dioxide and ethanol and formulating ability of extracts
Autor: Raphaëlle Savoire, Pascale Subra-Paternault, Axelle Grélard, Maud Cansell, Tiphaine Bardeau, Estelle Morvan
Publikováno v: Separation and Purification Technology
Separation and Purification Technology, Elsevier, 2020, 238, pp.116394. ⟨10.1016/j.seppur.2019.116394⟩
International audience; Selective extraction of phospholipids (PLs) from camelina press cake and scallop by-products was investigated using Supercritical Fluid Extraction at 45 °C, 25 MPa, with (2-30 %) ethanol (EtOH) as cosolvent. A two-step proces
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2aeaea13dbb401998a44bcfcc38ef60
https://hal.archives-ouvertes.fr/hal-03033272/document
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4
Crystallization of emulsified anhydrous milk fat: The role of confinement and of minor compounds. A DSC study
Autor: Fernando Leal-Calderon, Mathilde Bayard, Maud Cansell
Publikováno v: Food Chemistry. 373:131605
We examined the crystallization and melting of anhydrous milk fat (AMF)-in-water emulsions stabilized by sodium caseinate. Various additives at low concentrations (5 wt%), differing in their hydrocarbon chain length (propionic vs. palmitic acid), uns
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9eaa6de6c73703f5c571cc1e3c13406
https://doi.org/10.1016/j.foodchem.2021.131605
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5
Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties
Autor: Fernando Leal-Calderon, Jean-Michaël Vauvre, Brice Kauffmann, Mathilde Bayard, Maud Cansell
Publikováno v: Food Chemistry. 366:130533
We performed a multiscale study to understand the impact of pure exogenous compounds at low concentration on the crystallization of triacylglycerols (TAGs) in anhydrous milk fat (AMF). We selected butyric acid, an inhibitor of crystallization, and pa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::831cfa7209f33267d390cc750758904a
https://doi.org/10.1016/j.foodchem.2021.130533
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6
In vitro lipolysis and lymphatic absorption of n-3 long-chain PUFA in the rat: influence of the molecular lipid species as carrier
Autor: Carole Vaysse, Leslie Couëdelo, Anthony Sehl, Ikram Chamekh-Coelho, Maud Cansell
The aim of this work was to study the bioavailability of fatty acids (FA), focusing onn-3 long-chain (LC) PUFA, carried by different molecular lipid species, that is, phospholipids (PL) or TAG, with three formulations based on fish oils or marine PL,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b801e13f405416e365eab2a7db722e1d
http://hdl.handle.net/20.500.12278/7485
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7
Characterization of lipid oxidation in plant oils by micro-calorimetry
Autor: Alain Sommier, Maud Cansell, Jean Toutain, Fernando Leal-Calderon, Wafa Dridi, Mohamed Gargouri, Wafa Essafi
Publikováno v: Food Chemistry. 197:709-713
A new experimental device was developed, based on the measurement of the heat flux dissipated during chemical reactions. The technique was exploited for real time monitoring of lipid oxidation in plant oils. The thermopiles were used in adiabatic con
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f35980741e48241c264c7d79f8169a07
https://doi.org/10.1016/j.foodchem.2015.11.040
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10
Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy
Autor: Ahmed Gomaa, Thierry Lefèvre, Christine Bourgeois, Maud Cansell, Muriel Subirade
Publikováno v: International Journal of Biological Macromolecules
International Journal of Biological Macromolecules, Elsevier, In press, 122, pp.873-881. ⟨10.1016/j.ijbiomac.2018.10.211⟩
It is crucial to develop new natural sources of emulsifiers to substitute the synthetic molecules. An ideal emulsifying system exists in plants that is consisting of oil bodies proteins and phospholipids. In this study, Fourier transformed infrared (
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c052c23ecbf309de72d13795ca2fda35
https://pubmed.ncbi.nlm.nih.gov/30391431
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