Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Radia Lamghari"'
Autor:
Radia Lamghari El Kossori, Christian Villaume, Christian Sanchez, Es‐Saddik El Boustani, Marie Noëlle Maucourt, Luc Méjean, Yves Sauvaire
Publikováno v:
Journal of the Science of Food and Agriculture. 80:359-364
The consumption of high levels of fibres can induce a decrease in both food digestibility and nutrient availability. Prickly pear is a pectin-rich fruit and it is possible to use it to decrease plasma cholesterol levels. Its effect on food digestibil
Autor:
Jean-Pierre Bronowicki, Catherine Rouxel, Olivier Barbaroux, C. Villaume, Radia Lamghari, Jean-Louis Guéant, Michel Lucon, Anne-Valérie Galland-Irmouli, Joël Fleurence
Publikováno v:
The Journal of Nutritional Biochemistry. 10:353-359
Palmaria palmata (Dulse) is a red seaweed that may be a potential protein source in the human diet. Its protein content, amino acid composition, and protein digestibility were studied with algae collected every month over a 1-year period. Significant
Autor:
Radia Lamghari El Kossori, Yves Sauvaire, Christian Villaume, Luc Méjean, Essadiq El Boustani
Publikováno v:
Plant Foods for Human Nutrition. 52:263-270
The proximate composition of pulp, skin and seeds of prickly pear cactus (Opuntia ficus indica) was investigated and is reported on a dry weight basis. The most abundant component of the pulp and skin was ethanol-soluble carbohydrates. Pulp contained
Autor:
Jean-Pierre Nicolas, Radia Lamghari, Hwei Ming Bau, Luc Méjean, Annie Schwertz, Xavier Pelletier, Christian Villaume
Publikováno v:
Journal of the Science of Food and Agriculture. 75:80-86
The organoleptic properties of a diet are influenced by technological processes and have to be taken into account in food intake studies. The authors studied the food intake suppression associated with rancidity occurring during the storage of diets
Autor:
Michel Parmentier, Radia Lamghari, Michel Linder, Jacques Fanni, Christian Villaume, Luc Méjean, Pascale Rozan
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:1762-1769
Anti-nutritional factors and technological processes may modify the nutritional quality of plant proteins. Heated rapeseed meal, soybean, and lupine proteins dried by various processes were used to compare in vivo methods of nutritional quality measu
Autor:
Kossori, Radia Lamghari El, Sanchez, Christian, Boustani, Es-Saddik El, Maucourt, Marie Noëlle, Sauvaire, Yves, Méjean, Luc, Villaume, Christian
Publikováno v:
Journal of the Science of Food and Agriculture; February 2000, Vol. 80 Issue: 3 p359-364, 6p