The use of propionic and lactic acid bacteria to produce cobalamin and folate in injera, an Ethiopian cereal-based fermented food

Autor: Ashagrie, Henok, Baye, Kaleab, Guibert, Benjamin, Rochette, Isabelle, Tisseyre, Pierre, Humblot, Christèle

Publikováno v: In International Journal of Food Microbiology 2 January 2025 426

Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas

Autor: Summo, Carmine, De Angelis, Davide, Rochette, Isabelle, Mouquet-Rivier, Claire, Pasqualone, Antonella

Publikováno v: In Heliyon March 2019 5(3)

Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility

Autor: Baye, Kaleab, Guyot, Jean-Pierre, Icard-Vernière, Christèle, Rochette, Isabelle, Mouquet-Rivier, Claire

Publikováno v: In Food Chemistry 1 May 2015 174:60-67

Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food

Autor: Nguyen, Thi Thanh Thuy, Guyot, Jean-Pierre, Icard-Vernière, Christèle, Rochette, Isabelle, Loiseau, Gérard

Publikováno v: In Food Chemistry 2007 102(4):1288-1295

Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes

Autor: Njoumi, S., Amiot, M. J., Rochette, Isabelle, Bellagha, S., Mouquet Rivier, Claire

Publikováno v: International Journal of Food Sciences and Nutrition
International Journal of Food Sciences and Nutrition, Taylor & Francis, 2019, 70 (5), pp.551-561. ⟨10.1080/09637486.2018.1544229⟩
International Journal of Food Sciences and Nutrition 5 (70), 551-561. (2019)
International Journal of Food Sciences and Nutrition, 2019, 70 (5), pp.551-561. ⟨10.1080/09637486.2018.1544229⟩

The effects of soaking and cooking on soluble sugars, alpha-galacto-oligosaccharides (alpha-GOS) and soluble dietary fibres (SDF) and insoluble dietary fibres (IDF) were assessed in five legumes (lentil, chickpea, fenugreek, faba bean and Egyptian fa

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https://hal.archives-ouvertes.fr/hal-02310096