Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Morin, Odile"'
Autor:
Morin Odile
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 20, Iss 3, Pp 143-146 (2013)
Formulating food products requires taking into account the functional characteristics of the ingredients as well as nutrition facts and recommendations, quality of the end-product, supplying and production, regulatory compliance… For food recipes w
Externí odkaz:
https://doaj.org/article/e5e2899ffbcd418cada09d1ec7106d09
Autor:
Sidani Marion, Gaud Marie, Pagès Xavier, Morin Odile, Gouband Morgan, Buchoux Jérôme, Goulet Jérémy, Birot Céline, Galan Virginie
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 19, Iss 6, Pp 317-323 (2012)
Powdered activated carbon is used in oils and fats refining to bleach and purify vegetable oils and fish oils. Actually, this powder makes it possible to detoxify crude fish oils and to eliminate contaminants like PAH, dioxin and PCB. Nevertheless, t
Externí odkaz:
https://doaj.org/article/f9c4da599f5f44db9a35f210e2acd155
Autor:
Morin Odile, Pagès-Xatart-Parès Xavier
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 19, Iss 2, Pp 63-75 (2012)
The wide variety of oleaginous resources potentially provides to industrial users a wide range of fats and oils, and so, a large range of properties. But less than 10 vegetable fats and oils – such as palm and its fractions, soybean, rapeseed, sunf
Externí odkaz:
https://doaj.org/article/19b9918121f444c48e8d3be6242c5c71
Autor:
Gondé Pierre, Morin Odile
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 19, Iss 2, Pp 96-100 (2012)
To illustrate the industrial use of oil in frying process, here is a testimony of Mc Cain Continental Europe’s Regulatory and Nutrition Manager, Pierre Gond_e. He underlines the continuous striving for optimization, dealing with nutrition improveme
Externí odkaz:
https://doaj.org/article/2948b423c8404a70b53b7735c6bfb060
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 17, Iss 2, Pp 86-99 (2010)
Refining is a powerful technology to guarantee a high food grade quality of the refined oils and fats. This overview of many of the safety challenges related to different contaminant residues, the refining processes have to and actually do respond to
Externí odkaz:
https://doaj.org/article/3913be3f5be844bdb3abd2cfc8a50519
Autor:
Lacoste Florence, Joffre Florent, Coustille Jean-Louis, Morin Odile, Soulet Bénédicte, Brenne Evelyne, Griffon Hugues
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 17, Iss 2, Pp 75-80 (2010)
The research of contaminants is part of multiple controls conducted by fat and oil industry to verify the conformity of products placed on the market in relation to regulations as for instance the commission regulation EC no 1881/2006 setting maximum
Externí odkaz:
https://doaj.org/article/3cc663cc0dd64d739f6f7f173d0199d2
Autor:
Morin Odile
Publikováno v:
Oilseeds and fats, crops and lipids, Vol 22, Iss 6, p D608 (2015)
Les huiles de lin et de chanvre appartiennent à la famille des huiles riches en acides gras polyinsaturés contenant de l’acide alpha-linolénique (ALA). Le contexte actuel du déficit d’apport en ALA, précurseur indispensable des AGPI de la s
Externí odkaz:
https://doaj.org/article/6977e66b6338409c90d500a8867cbeb1
Autor:
Morin Odile
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 12, Iss 5-6, Pp 414-421 (2005)
Some recent developments on trans fatty acids (TFA) include aspects like regulation (limited levels in food for Denmark, labelling in USA and Canada), scientific data analysed by different expert committees (Codex Alimentarius, Efsa in Europe, Afssa
Externí odkaz:
https://doaj.org/article/9005198522714c19977018be2621d356
Autor:
Combe Nicole, Morin Odile
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 12, Iss 1, Pp 22-25 (2005)
The term “conjugated linoleic acid” (CLA) describes a group of geometrical and positional isomers of linoleic acid (18 : 2 9cis 12cis) with double bonds in conjugated position. These isomers are the 18 : 2 8trans 10cis, 18 : 2 9cis 11trans, 18 :
Externí odkaz:
https://doaj.org/article/49508261b22243cbbe440212ed81236b
Encadrement des produits et des procédés : réglementation et normalisation du commerce international
Autor:
Morin Odile
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 10, Iss 4, Pp 273-279 (2003)
Produits et procédés sont encadrés à la fois par des réglementations et, à un autre niveau, par des normes du commerce international. Cette présentation traite des textes réglementaires au niveau communautaire et national. On rappellera que l
Externí odkaz:
https://doaj.org/article/055fff38c6cd4c3280b1e74377d6dca9