Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Sylvie Davidou"'
Publikováno v:
International Journal of Food Sciences and Nutrition
International Journal of Food Sciences and Nutrition, Taylor & Francis, 2021, ⟨10.1080/09637486.2021.1966395⟩
International Journal of Food Sciences and Nutrition, Taylor & Francis, 2021, ⟨10.1080/09637486.2021.1966395⟩
International audience; In France, around 70% of conventional industrial foods are ultra-processed, with no data for organic foods. The objectives of this study were to evaluate the percentage of ultra-processed foods (UPFs) in industrially packaged
Publikováno v:
International journal of food sciences and nutrition. 73(6)
Worldwide, foods are scored with composition indices. However, processing scores are now emerging. The objective of this study was to study the interconnectedness of the degree of processing and composition for 28,747 industrially packaged foods (71.
Publikováno v:
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis, 2021, 99 (3), pp.103848. ⟨10.1016/j.jfca.2021.103848⟩
Journal of Food Composition and Analysis, Elsevier, 2021, 99 (3), pp.103848. ⟨10.1016/j.jfca.2021.103848⟩
Journal of Food Composition and Analysis, 2021, 99 (3), pp.103848. ⟨10.1016/j.jfca.2021.103848⟩
Journal of Food Composition and Analysis, Elsevier, 2021, 99 (3), pp.103848. ⟨10.1016/j.jfca.2021.103848⟩
International audience; Ultra-processed foods (UPFs) are characterized by the presence of markers of ultra-processing (MUP), either additives (A-MUP) or non-additive ingredients (NA-MUP). The present study aims to characterize the MUP profile of appr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b143f2bdd5dedc67c5c64d87223df8bd
https://hal.science/hal-03182129/document
https://hal.science/hal-03182129/document
Publikováno v:
Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2014, 60 (2), pp.282-288. ⟨10.1016/j.jcs.2014.06.007⟩
Journal of Cereal Science, Elsevier, 2014, 60 (2), pp.282-288. ⟨10.1016/j.jcs.2014.06.007⟩
The role of oxygen during mixing of bread dough was investigated using a unique air-tight mixer in which oxygen content of the atmosphere surrounding the dough was fixed at different levels ranging from 10 to 30%. Effects of the presence in bread dou
Publikováno v:
Cereal Chemistry
Cereal Chemistry, American Association of Cereal Chemists, 2011, 88 (5), pp.518-524. ⟨10.1094/CCHEM-07-10-0106⟩
Cereal Chemistry, American Association of Cereal Chemists, 2011, 88 (5), pp.518-524. ⟨10.1094/CCHEM-07-10-0106⟩
International audience; The effect on O(2) uptake during the mixing of yeasted dough, either unsupplemented or supplemented with glucose oxidase (GOX), horsebean flour (HB), soybean flour (SB), or combinations thereof, was studied using an airtight m
Publikováno v:
Rheologica Acta
Rheologica Acta, Springer Verlag, 2010, 49 (3), pp.275-283. ⟨10.1007/s00397-009-0414-4⟩
Rheologica Acta, Springer Verlag, 2010, 49 (3), pp.275-283. ⟨10.1007/s00397-009-0414-4⟩
Lubricated squeezing flow experiments on wheat flour dough have, until now, mostly been performed in constant plate speed mode (CPS), i.e. at a permanently increasing extension rate. We have compared the results obtained under the CPS and constant ex
Publikováno v:
Journal of Food Science. 67:2016-2022
Sulfhydryl oxidase (SOX) was purified after extraction and the contaminating catalase activity was completely eliminated in the last chromatography step. A yield of 25% was obtained with a purification factor higher than 300. The isoelectric point wa
Publikováno v:
Sciences des Aliments. 20:221-236
Autor:
Jean-François Delcros, Aline Boussard, Jacques Nicolas, Sylvie Davidou, Lalatiana Rakotozafy, Jacques Potus, Bozena Mackova
Publikováno v:
Cereal Chemistry Journal. 76:213-218
The behavior of different exogenous enzymes (soybean lipoxygenase [SLOX], horseradish peroxidase [HPOD], catalase from bovine liver [BCAT], and glucose oxidase [GOX] from Aspergillus niger) added to dough was studied during mixing. The effect of addi
Autor:
Sylvie Davidou, Aline Boussard, Jacques Nicolas, Catherine Porte, Jean-François Delcros, Lalatiana Rakotozafy, Jacques Potus
Publikováno v:
Cereal Chemistry Journal. 75:85-93
The effect of mixing has been tested on the extractable activities of lipoxygenase, peroxidase, and catalase from dough after 2, 5, and 20 min of mixing, and 30 min of rest period after 20 min of mixing. Different mixing conditions have been studied