Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Steven, Le Feunteun"'
Publikováno v:
Food & Function. 13:1718-1724
The rate of starch hydrolysis by salivary α-amylase during oro-gastric digestion was influenced by bread density and was well correlated with the glycemic index.
Publikováno v:
Food Research International. 169:112818
Autor:
Maja Musse, Steven Le Feunteun, Guylaine Collewet, Mattéi Ravilly, Stéphane Quellec, Jordane Ossemond, Martine Morzel, Sylvain Challois, Françoise Nau, Tiphaine Lucas
Publikováno v:
Food Research International. 169:112821
Autor:
Béatrice Laroche, George van Aken, Ahmed Al-Razaz, E. George, Steven Le Feunteun, Matthijs Dekker
Publikováno v:
Annual Review of Food Science and Technology
Annual Review of Food Science and Technology, Annual Reviews, 2021, 12, pp.16/1-16/19. ⟨10.1146/annurev-food-070620-⟩
Annual Review of Food Science and Technology, 12, 149-167
Annual Review of Food Science and Technology 12 (2021)
Annual Review of Food Science and Technology, 2021, 12, pp.16/1-16/19. ⟨10.1146/annurev-food-070620-⟩
Annual Review of Food Science and Technology, Annual Reviews, 2021, 12, pp.16/1-16/19. ⟨10.1146/annurev-food-070620-⟩
Annual Review of Food Science and Technology, 12, 149-167
Annual Review of Food Science and Technology 12 (2021)
Annual Review of Food Science and Technology, 2021, 12, pp.16/1-16/19. ⟨10.1146/annurev-food-070620-⟩
This review focuses on modeling methodologies of the gastrointestinal tract during digestion that have adopted a systems-view approach and, more particularly, on physiologically based compartmental models of food digestion and host–diet–microbiot
Autor:
Daniela Freitas, François Boué, Mourad Benallaoua, Gheorghe Airinei, Robert Benamouzig, Evelyne Lutton, Laurène Jourdain, Rose-Marie Dubuisson, Xavier Maître, Luc Darrasse, Steven Le Feunteun
Publikováno v:
European Journal of Nutrition
European Journal of Nutrition, 2022, ⟨10.1007/s00394-021-02762-2⟩
European Journal of Nutrition, 2022, ⟨10.1007/s00394-021-02762-2⟩
International audience; Purpose Numerous studies, including our previous work with lemon juice, have reported that low-pH meals reduce the glycemic response to starchy foods. However, the underlying mechanism is not yet understood. Tea, for its polyp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c696020286466b856863eff4ce207df
https://hal.inrae.fr/hal-03524413/file/Freitas2022_Article_GlycemicResponseSatietyGastric.pdf
https://hal.inrae.fr/hal-03524413/file/Freitas2022_Article_GlycemicResponseSatietyGastric.pdf
Autor:
Françoise Nau, Steven Le Feunteun, Yann Le Gouar, Gwénaële Henry, Maryvonne Pasco, Catherine Guérin-Dubiard, Kéra Nyemb-Diop, Didier Dupont
Publikováno v:
Food chemistry. 389
While there is a consensus that food structure affects food digestion, the underlying mechanisms remain poorly understood. A previous experiment in pigs fed egg white gels of same composition but different structures evidenced such effect on food gas
Publikováno v:
Foodfunction. 12(24)
The activity of pepsin, the gastric protease, is generally considered to be negligible for pH ≥ 4, based on the results obtained with a few purified globular proteins. The present study aimed at studying the activity of porcine pepsin on egg white
Publikováno v:
Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2021, ⟨10.1039/D1FO02453A⟩
Food and Function, Cambridge : Royal Society of Chemistry, 2021, ⟨10.1039/D1FO02453A⟩
International audience; The activity of pepsin, the gastric protease, is generally considered to be negligible for pH ≥ 4, based on results obtained with few purified globular proteins. The present study aimed at studying the activity of porcine pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54d585bb4971be593e5c001494039a55
https://hal.inrae.fr/hal-03388703
https://hal.inrae.fr/hal-03388703
Autor:
Steven Le Feunteun, Robert Benamouzig, Daniela Freitas, Gheorghe Airinei, François Boué, Mourad Benallaoua
Publikováno v:
European Journal of Nutrition
European Journal of Nutrition, Springer Verlag, 2021, 60 (1), pp.113-122. ⟨10.1007/s00394-020-02228-x⟩
European Journal of Nutrition, Springer Verlag, 2021, 60 (1), pp.113-122. ⟨10.1007/s00394-020-02228-x⟩
International audience; Purpose: The inhibition of enzymes that hydrolyze starch during digestion could constitute an opportunity to slow down the release, and ultimately the uptake, of starch-derived glucose. Simple dietary approaches consisting in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f886c333ddf2fb996a9f96dcd638842
https://hal.inrae.fr/hal-03359576/document
https://hal.inrae.fr/hal-03359576/document
Autor:
Tara Grauwet, Sébastien Marze, George van Aken, Steven Le Feunteun, Anja E.M. Janssen, Pierre Sylvain Mirade, S.H.E. Verkempinck, Juliane Floury, Jason Sicard, Anton Pluschke, Alain Kondjoyan
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2021, 116, pp.870-883. ⟨10.1016/j.tifs.2021.08.030⟩
Trends in Food Science and Technology 116 (2021)
Trends in Food Science and Technology, 116, 870-883
Trends in Food Science and Technology, Elsevier, 2021, 116, pp.870-883. ⟨10.1016/j.tifs.2021.08.030⟩
Trends in Food Science and Technology 116 (2021)
Trends in Food Science and Technology, 116, 870-883
International audience; Background: In vitro digestion methods are widely used to investigate the effect of food properties on the hydrolysis of the main macronutrients: starch, lipid and protein. The growing quantity of experimental data calls for s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3e58beffea2be88a693c6922a8d0da4
https://hal.inrae.fr/hal-03348081v2/file/Accepted_manuscript_Le_Feunteun_Trends_2021.pdf
https://hal.inrae.fr/hal-03348081v2/file/Accepted_manuscript_Le_Feunteun_Trends_2021.pdf