Zobrazeno 1 - 10
of 84
pro vyhledávání: '"Philippe Gatellier"'
Autor:
Eléna Keuleyan, Aline Bonifacie, Thierry Sayd, Angéline Duval, Laurent Aubry, Sylvie Bourillon, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Valérie Scislowski, Laurent Picgirard, Laëtitia Théron, Véronique Santé-Lhoutellier
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100474- (2022)
In vitro digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO2 / NaNO3, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinal digester (DIDGI®). The chemi
Externí odkaz:
https://doaj.org/article/1ff8ac8cf4724dcc8a6e7227fb28bea0
Autor:
Aline Bonifacie, Laurent Aubry, Philippe Gatellier, Véronique Santé-Lhoutellier, Laetitia Théron
Publikováno v:
MethodsX, Vol 8, Iss , Pp 101289- (2021)
Nitrite and nitrate are present in many foods. Nitrate can be converted into nitrite in human body. Nitrite can react with secondary amines to form secondary amines and with thiols to form nitrosothiols. Some nitrosamines are cancers suspect. Because
Externí odkaz:
https://doaj.org/article/7ee57ce5acfe41a2b5c343ea796f2086
Autor:
Diane de La Pomelie, Sabine Leroy, Régine Talon, Philippe Ruiz, Philippe Gatellier, Véronique Santé-Lhoutellier
Publikováno v:
Foods, Vol 10, Iss 10, p 2415 (2021)
Escherichia coli O157:H7 is responsible for foodborne poisoning, incriminating contaminated animal food and especially beef meat. This species can survive in the digestive tract, but, up to now, very few studies have considered its survival during th
Externí odkaz:
https://doaj.org/article/802fd39008e645b7b16af6037a96d0b4
Autor:
Eléna Keuleyan, Aline Bonifacie, Philippe Gatellier, Claude Ferreira, Sylvie Blinet, Aurélie Promeyrat, Gilles Nassy, Véronique Santé-Lhoutellier, Laëtitia Théron
Publikováno v:
Foods, Vol 10, Iss 9, p 2230 (2021)
Processed meats’ nutritional quality may be enhanced by bioactive vegetable molecules, by preventing the synthesis of nitrosamines from N-nitrosation, and harmful aldehydes from lipid oxidation, through their reformulation. Both reactions occur dur
Externí odkaz:
https://doaj.org/article/e71b0233259943e5b146a88b1fb82495
Autor:
Laetitia Théron, Aline Bonifacie, Jérémy Delabre, Thierry Sayd, Laurent Aubry, Philippe Gatellier, Christine Ravel, Christophe Chambon, Thierry Astruc, Jacques Rouel, Véronique Santé-Lhoutellier, Matthieu Réfrégiers, Frank Wien
Publikováno v:
Foods, Vol 10, Iss 5, p 998 (2021)
Food processing affects the structure and chemical state of proteins. In particular, protein oxidation occurs and may impair protein properties. These chemical reactions initiated during processing can develop during digestion. Indeed, the physicoche
Externí odkaz:
https://doaj.org/article/d84e111d53a1410c844f077997d5dfcb
Autor:
Aline Bonifacie, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Laurent Picgirard, Valérie Scislowski, Véronique Santé-Lhoutellier, Laetitia Théron
Publikováno v:
Foods, Vol 10, Iss 4, p 852 (2021)
Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitros
Externí odkaz:
https://doaj.org/article/ef21e8e66f3f40cf95f750fec2cf1cf5
Autor:
Laurent Mosoni, Eva Gatineau, Philippe Gatellier, Carole Migné, Isabelle Savary-Auzeloux, Didier Rémond, Emilie Rocher, Dominique Dardevet
Publikováno v:
PLoS ONE, Vol 9, Iss 9, p e109098 (2014)
Our aim was to compare and combine 3 nutritional strategies to slow down the age-related loss of muscle mass in healthy old rats: 1) increase protein intake, which is likely to stimulate muscle protein anabolism; 2) use leucine rich, rapidly digested
Externí odkaz:
https://doaj.org/article/b5b4844343134cacb19708e2fd13f5b5
Autor:
Philippe Gatellier, Philippe Ruiz, Véronique Santé-Lhoutellier, Diane de La Pomelie, Sabine Leroy, Régine Talon
Publikováno v:
Foods
Foods, 2021, 10, ⟨10.3390/foods10102415⟩
Foods, MDPI, 2021, 10, ⟨10.3390/foods10102415⟩
Foods, Vol 10, Iss 2415, p 2415 (2021)
Foods, MDPI, 2021, 10 (10), pp.2415. ⟨10.3390/foods10102415⟩
Volume 10
Issue 10
Foods, 2021, 10, ⟨10.3390/foods10102415⟩
Foods, MDPI, 2021, 10, ⟨10.3390/foods10102415⟩
Foods, Vol 10, Iss 2415, p 2415 (2021)
Foods, MDPI, 2021, 10 (10), pp.2415. ⟨10.3390/foods10102415⟩
Volume 10
Issue 10
Escherichia coli O157:H7 is responsible for foodborne poisoning, incriminating contaminated animal food and especially beef meat. This species can survive in the digestive tract, but, up to now, very few studies have considered its survival during th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::747028cbe6bc3c41265d1d49af0aad50
https://hal.inrae.fr/hal-03408256/document
https://hal.inrae.fr/hal-03408256/document
Autor:
Frank Wien, Laetitia Théron, Christophe Chambon, Matthieu Réfrégiers, Thierry Sayd, Christine Ravel, Jacques Rouel, Aline Bonifacie, Jérémy Delabre, Véronique Santé-Lhoutellier, Philippe Gatellier, Laurent Aubry, Thierry Astruc
Publikováno v:
Foods
Foods, MDPI, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, Vol 10, Iss 998, p 998 (2021)
Foods, MDPI, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, 2021, 10 (5), pp.998. ⟨10.3390/foods10050998⟩
Foods, Vol 10, Iss 998, p 998 (2021)
International audience; Food processing affects the structure and chemical state of proteins. In particular, protein oxidation occurs and may impair protein properties. These chemical reactions initiated during processing can develop during digestion
Autor:
Laurent Picgirard, Laetitia Théron, Aurélie Promeyrat, Véronique Santé-Lhoutellier, Valérie Scislowski, Philippe Gatellier, Aline Bonifacie, Gilles Nassy
Publikováno v:
Foods, Vol 10, Iss 852, p 852 (2021)
Foods
Foods, MDPI, 2021, 10 (4), pp.852. ⟨10.3390/foods10040852⟩
Volume 10
Issue 4
Foods
Foods, MDPI, 2021, 10 (4), pp.852. ⟨10.3390/foods10040852⟩
Volume 10
Issue 4
Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitros