Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Michel Baccaunaud"'
Publikováno v:
Journal of the Science of Food and Agriculture. 91:1075-1082
BACKGROUND: The storage life of frozen salmonids is often limited primarily by oxidation and flesh discolouration due to carotenoid degradation. The objective of this research was to determine the carotenoid changes and therefore the muscle colour mo
Autor:
Fernando Leal Calderon, Michel Baccaunaud, Séverine Boisard, Pascale Subra-Paternault, Audrey Massias
Publikováno v:
Journal of Supercritical Fluids
Journal of Supercritical Fluids, Elsevier, 2015, 98, pp.172-182. ⟨10.1016/j.supflu.2014.12.007⟩
Journal of Supercritical Fluids, Elsevier, 2015, 98, pp.172-182. ⟨10.1016/j.supflu.2014.12.007⟩
International audience; Subcritical extraction (SFE) of dry and ground Golden delicious peels (30g) was investigated at 25 MPa and 50 ◦ C using CO2 and ethanol (96%) in 75:25 mol ratio. As for conventional ethanol or methanol/acetone/water extracti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2797b0250efbeac82db966540ffc62e4
https://hal.archives-ouvertes.fr/hal-01391948
https://hal.archives-ouvertes.fr/hal-01391948
Publikováno v:
Journal of the science of food and agriculture. 91(6)
The storage life of frozen salmonids is often limited primarily by oxidation and flesh discolouration due to carotenoid degradation. The objective of this research was to determine the carotenoid changes and therefore the muscle colour modifications
Autor:
Georges Choubert, Michel Baccaunaud
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2010, 119 (1), pp.265-269. ⟨10.1016/j.foodchem.2009.06.023⟩
Food Chemistry, Elsevier, 2010, 119 (1), pp.265-269. ⟨10.1016/j.foodchem.2009.06.023⟩
International audience; Rainbow trout were pigmented with diets containing astaxanthin or canthaxanthin for 100 days, and then they were moist or dry heat-cooked. Fish fillet weight, fillet colour. and fillet biochemical contents (moisture, canthaxan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa3631063503508983ecc98640ac23d7
https://hal.inrae.fr/hal-02668424
https://hal.inrae.fr/hal-02668424
Publikováno v:
Journal of Aquatic Food Product Technology
Journal of Aquatic Food Product Technology, Taylor & Francis, 2008, 17 (2), pp.117-136. ⟨10.1080/10498850801937067⟩
Journal of Aquatic Food Product Technology, Taylor & Francis, 2008, 17 (2), pp.117-136. ⟨10.1080/10498850801937067⟩
International audience; Fillets from rainbow trout fed astaxanthin or canthaxanthin were packaged under air and modified atmosphere, 60% N-2/40% CO2 and 60% Ar/40% CO2, and stored at +2 degrees C for 26 days. Fish samples were analyzed at day 0, 5, 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::586edbcce06e275cc784f6fa9a7f5a2e
https://hal.inrae.fr/hal-02668610
https://hal.inrae.fr/hal-02668610
Autor:
Georges Choubert, Michel Baccaunaud
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2006, 39 (10), pp.1203-1213. ⟨10.1016/j.lwt.2005.06.017⟩
LWT-Food Science and Technology, Elsevier, 2006, 39 (10), pp.1203-1213. ⟨10.1016/j.lwt.2005.06.017⟩
Rainbow trout were fed diets containing two levels of lipids (9 g/100 g and 24 g/100 g) associated with two keto-carotenoid pigments (80 mg of astaxanthin or of canthaxanthin/kg of diet) for 4 months. After slaughter colour stability of fillets was s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf91c4119c589cd64bfe1b33165cb4ab
https://hal.inrae.fr/hal-02660199
https://hal.inrae.fr/hal-02660199
Autor:
Françoise, Marc, André, Davin, Laurence, Deglène-Benbrahim, Carine, Ferrand, Michel, Baccaunaud, Pierre, Fritsch
Publikováno v:
Medecine sciences : M/S. 20(4)
Oxidation control is necessary to manage the evolution of complex biological system, particularly in food whose degradation could have consequences on food security. After description of context and oxidation mechanisms, several analytical methods to
Autor:
Michel Baccaunaud, Laurence Deglène-Benbrahim, Carine Ferrand, André Davin, P. Fritsch, Françoise Marc
Maîtriser l’oxydation est indispensable pour gérer l’évolution des systèmes biologiques dans leur complexité, en particulier dans le cas des aliments dont la dégradation peut avoir des conséquences en sécurité alimentaire. Les différent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e41bab7d8e63ab96ac64fb22e777d6d
https://id.erudit.org/iderudit/008122ar
https://id.erudit.org/iderudit/008122ar