Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sondos Njoumi"'
Autor:
Eric O. Verger, Marlene Perignon, Jalila El Ati, Nicole Darmon, Marie-Claude Dop, Sophie Drogué, Sandrine Dury, Cédric Gaillard, Carole Sinfort, Marie-Josèphe Amiot, MEDINA-Study Group, Nawel Achir, Leila Alouane, Sihem Bellagha, Pierre-Marie Bosc, Mélanie Broin, Claudie Dhuique-Meyer, Ahmed Ferchoui, Zeineb Ghrabi, Florence Jacquet, Yves Kameli, Fayçal Kefi, Faten Khamassi, Emmanuelle Kesse-Guyot, Denis Lairon, Yves Martin-Prevel, Caroline Méjean, Claire Mouquet-Rivier, Sondos Njoumi, Martine Padilla, Marlène Perignon, Pierre Traissac, Eric O Verger
Publikováno v:
Frontiers in Nutrition, Vol 5 (2018)
Mediterranean countries are undergoing dietary and nutritional changes that affect their inhabitants' health, while facing massive environmental challenges. The increasing demand of water in agriculture, the capacity to maintain local food production
Externí odkaz:
https://doaj.org/article/7cfb957f37124364bc6d3362ce4244f5
Autor:
Christèle Icard-Vernière, Sihem Bellagha, Sondos Njoumi, Christian Picq, Marie-Josèphe Amiot, Claire Mouquet-Rivier
Publikováno v:
Food Research International
Food Research International, 2018, 105, pp.233-240. ⟨10.1016/j.foodres.2017.11.020⟩
Food Research International, Elsevier, 2018, 105, pp.233-240. ⟨10.1016/j.foodres.2017.11.020⟩
Food Research International, 2018, 105, pp.233-240. ⟨10.1016/j.foodres.2017.11.020⟩
Food Research International, Elsevier, 2018, 105, pp.233-240. ⟨10.1016/j.foodres.2017.11.020⟩
International audience; Traditional Mediterranean plant-based dishes could allow tackling malnutrition while preserving the cultural heritage. To determine the effect of the cooking method on mineral bioavailability, the content in minerals and chela
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2076037d5bb162f08bac77be4daf2748
https://hal.umontpellier.fr/hal-01913831
https://hal.umontpellier.fr/hal-01913831
Autor:
Sondos Njoumi, Amiot, Marie Josephe, Rochette, Isabelle, Sihem Bellagha, Mouquet-Rivier, Claire
The effects of soaking and cooking on soluble sugars, alpha-galacto-oligosaccharides (α-GOS) and soluble dietary fibres (SDF) and insoluble dietary fibres (IDF) were assessed in five legumes (lentil, chickpea, fenugreek, faba bean and Egyptian faba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eaf1121f1175d5fc34420e3f5ec891d4
Autor:
Sondos Njoumi, Amiot, Marie Josephe, Rochette, Isabelle, Sihem Bellagha, Mouquet-Rivier, Claire
The effects of soaking and cooking on soluble sugars, alpha-galacto-oligosaccharides (α-GOS) and soluble dietary fibres (SDF) and insoluble dietary fibres (IDF) were assessed in five legumes (lentil, chickpea, fenugreek, faba bean and Egyptian faba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7671a19c111a308159c52167b86d0df