Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Odile Morin"'
Autor:
Odile Morin
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a08450db1ad6f36980aeeaf8eeedef0
https://doi.org/10.1051/ocl.2013.0505
https://doi.org/10.1051/ocl.2013.0505
Autor:
Morgan Gouband, Jérémy Goulet, Céline Birot, Marion Sidani, Xavier Pages, Virginie Galan, Odile Morin, Marie Gaud, Jérôme Buchoux
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9434ab661b776ac5507969a9bd234ee
https://doi.org/10.1051/ocl.2012.0481
https://doi.org/10.1051/ocl.2012.0481
Autor:
Odile Morin, Pierre Gondé
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::2166e2edbbe9d77127594cba39460d31
https://doi.org/10.1051/ocl.2012.0447
https://doi.org/10.1051/ocl.2012.0447
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::74ac0518c37da40da8cd8f569a64f85e
https://doaj.org/article/3913be3f5be844bdb3abd2cfc8a50519
https://doaj.org/article/3913be3f5be844bdb3abd2cfc8a50519
Autor:
Florence Lacoste, Evelyne Brenne, Hugues Griffon, Jean-Louis Coustille, Bénédicte Soulet, Odile Morin, Florent Joffre
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc08cbfee752f685a9cbb76e61c2b38f
https://doi.org/10.1051/ocl.2010.0301
https://doi.org/10.1051/ocl.2010.0301
Autor:
Odile Morin
Publikováno v:
Cahiers de Nutrition et de Diététique. 42:247-253
Resume Les acides gras trans (AGT) d’origine industrielle proviennent de 2 procedes : hydrogenation partielle et derniere etape du raffinage (temperatures elevees appliquees a la desodorisation). Au niveau du raffinage, les evolutions et la maitris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f21dfa76c1e4efe8064e95643fa5573c
https://doi.org/10.1016/s0007-9960(07)73933-0
https://doi.org/10.1016/s0007-9960(07)73933-0
Publikováno v:
Cahiers de Nutrition et de Diététique. 42:13-23
Resume De la graine a l’huile, vont se succeder differentes etapes industrielles commencant par la trituration des graines (procede d’extraction de l’huile brute) puis se poursuivant par le raffinage permettant d’obtenir une huile de qualite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67359f65561d6872d78bd42fb0da286a
https://doi.org/10.1016/s0007-9960(07)91235-3
https://doi.org/10.1016/s0007-9960(07)91235-3
Autor:
Charlotte Martin, Odile Morin
Publikováno v:
Revue Francophone des Laboratoires. 2006:71-76
Resume Le diagnostic serologique de la toxoplasmose repose essentiellement sur le dosage des IgG et des IgM anti-toxo plasmiques la determination de l'avidite des IgG contribue a la datation de la seroconversion. 393 serums regroupes en six populatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8ad052a04a52de71793e793ca5a0926
https://doi.org/10.1016/s1773-035x(06)80580-0
https://doi.org/10.1016/s1773-035x(06)80580-0
Autor:
Odile Morin
Publikováno v:
EMC - Biologie Médicale. 1:1-5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2b7d787df5bf1e499e7f0de40b71bac
https://doi.org/10.1016/s2211-9698(06)76244-6
https://doi.org/10.1016/s2211-9698(06)76244-6
Autor:
Odile Morin
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bcc2f5536648d9634de3880b735f145
https://doi.org/10.1051/ocl.2005.0414
https://doi.org/10.1051/ocl.2005.0414