Zobrazeno 1 - 10
of 137
pro vyhledávání: '"Sabine, Danthine"'
Autor:
Sabine Danthine
Publikováno v:
Crystals, Vol 14, Iss 9, p 807 (2024)
Describing fat phase behavior is of significant interest for food and non-food applications. One recognized approach to understand the behavior of complex fatty systems is to simplify the fat matrix and to emphasize only the main triacylglycerol (TAG
Externí odkaz:
https://doaj.org/article/5ef1c865516949db9a606c75838de784
Publikováno v:
Horticulturae, Vol 10, Iss 8, p 814 (2024)
In this study, the effect of growing conditions in different harvest years on the physicochemical properties of various Ivorian mango kernel fat (MKF) varieties was investigated. The fats extracted from mango kernels were analysed with respect to the
Externí odkaz:
https://doaj.org/article/6d7915df663f4bf4905bd9d6f00d8e78
Autor:
Bertrand W. F. Goumbri, Olivia Jansen, Roland D. Marini, Michel Frederich, Rasmané Semdé, Touridomon Issa Somé, Sabine Danthine, Ange Mouithys-Mickalad
Publikováno v:
Journal Africain de Technologie Pharmaceutique et Biopharmacie, Vol 2, Iss 3 (2023)
Introduction : Les rayons ultraviolet (UVR) peuvent-être nocifs pour la peau, par l’action des radicaux libres générés par les espèces réactives de l’oxygène (ROS), comme l’oxygène singulet (1O2). Le beurre de karité (BK) revendique de
Externí odkaz:
https://doaj.org/article/8e65a1a8a7f14dc0af782ff7e34b64aa
Autor:
Haifa Sebii, Sirine Karra, Abir Mokni Ghribi, Sabine Danthine, Christophe Blecker, Hamadi Attia, Souhail Besbes
Publikováno v:
Foods, Vol 13, Iss 9, p 1402 (2024)
Cold-pressed moringa, milk thistle, and jujube seed oils were investigated in terms of their characteristic profiles, thermal properties, and oxidative stability. The findings proved that the extracted oils were characterized by high nutritional valu
Externí odkaz:
https://doaj.org/article/e8eab283f80c4236a6b2f5e7d08a05df
Autor:
Chloé Robert, Armelle Penhoat, Leslie Couëdelo, Magali Monnoye, Dominique Rainteau, Emmanuelle Meugnier, Sofia Bary, Hélène Abrous, Emmanuelle Loizon, Pranvera Krasniqi, Stéphanie Chanon, Aurélie Vieille-Marchiset, François Caillet, Sabine Danthine, Hubert Vidal, Nicolas Guillot, Philippe Gérard, Carole Vaysse, Marie-Caroline Michalski
Publikováno v:
Journal of Functional Foods, Vol 105, Iss , Pp 105540- (2023)
Synthetic emulsifiers promote metabolic syndrome and considerably alter gut microbiota. Data is lacking regarding natural emulsifiers like plant lecithins, a polar lipid-rich source of 18:3n-3 PUFA (ALA). For 13 weeks, male Swiss mice were fed ALA-re
Externí odkaz:
https://doaj.org/article/8341151aa0074868b20f01d7b8844cbb
Autor:
Sabine Danthine, Aman Paul, Olivia Jansen, Aurélien Ducrey, Aurore Richel, Georges Lognay, Philippe Maesen, Paulin Mutwale Kapepula, Ange Mouithys-Mickalad, Thierry Franck, Michel Frédérich
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 26, Iss 1, Pp 1-15 (2022)
Description of the subject. Prunella vulgaris L. (Lamiaceae) is an edible herb used in Europe and Asia as herbal tea, food, dietary supplement or medicinal plant since several centuries. Although the composition and properties of the aerial parts are
Externí odkaz:
https://doaj.org/article/2ec08442df7f4135ad032c863c718315
Autor:
Gilles Cremer, Sabine Danthine, Vera Van Hoed, Anne Dombree, Anne-Sophie Laveaux, Christian Damblon, Romdhane Karoui, Christophe Blecker
Publikováno v:
Heliyon, Vol 9, Iss 2, Pp e13604- (2023)
Hydroxypropyl cellulose (HPC) is a water-soluble polymer with many applications in food, pharmaceutical, medical, or paints industries. Past studies have reported that differences in functionality can occur between products of similar pharmaceutical
Externí odkaz:
https://doaj.org/article/a40c995c80da45cf8bd6d2e5517e3d27
Publikováno v:
Gels, Vol 9, Iss 5, p 399 (2023)
Sucrose esters (SE) have been investigated as structuring agents in oleogels. Due to the low structuration power of SE as single agent, this component has recently been explored in combination with other oleogelators to form multicomponent systems. T
Externí odkaz:
https://doaj.org/article/86018b34def843b0a750dae39e2f7266
Publikováno v:
Ultrasonics Sonochemistry, Vol 74, Iss , Pp 105550- (2021)
High-intensity ultrasound (HIU) has been used in the past to change fat crystallization and physical properties of fat crystalline networks. The objective of this work was to evaluate how HIU placed on different positions in a scraped surface heat ex
Externí odkaz:
https://doaj.org/article/6ee44b64c52c487dba5fd14c3ee8636b
Autor:
Brahim Bchir, Romdhane Karoui, Sabine Danthine, Christophe Blecker, Souhail Besbes, Hamadi Attia
Publikováno v:
Foods, Vol 11, Iss 10, p 1393 (2022)
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated.
Externí odkaz:
https://doaj.org/article/d250cfcd1fda44ffa3e65f252a4c4bd3