Zobrazeno 1 - 10
of 112
pro vyhledávání: '"Thierry ASTRUC"'
Autor:
Sophie PRACHE, Camille ADAMIEC, Thierry ASTRUC, Elisabeth BAÉZA, Pierre-Etienne BOUILLOT, Antoine CLINQUART, Cyril FEIDT, Estelle FOURAT, Joël GAUTRON, Agnès GIRARD, Laurent GUILLIER, Emmanuelle KESSE-GUYOT, Bénédicte LEBRET, Florence LEFÉVRE, Sophie LE PERCHEC, Bruno MARTIN, Pierre-Sylvain MIRADE, Fabrice PIERRE, Mégane RAULET, Didier RÉMOND, Pierre SANS, Isabelle SOUCHON, Catherine DONNARS, Véronique SANTÉ-LHOUTELLIER
Publikováno v:
INRAE Productions Animales (2023)
Cette synthèse dresse un bilan critique de l'état des connaissances sur la qualité des aliments d'origine animale selon les conditions de production de l’animal et de transformation des produits, y compris les attentes et comportements des conso
Externí odkaz:
https://doaj.org/article/e696d0894e8d4d0095a4b33fbb418792
Autor:
Thierry Astruc, Annie Vénien, Sylvie Clerjon, Raphael Favier, Olivier Loison, Pierre-Sylvain Mirade, Stéphane Portanguen, Jacques Rouel, Mailys Lethiec, Arno Germond
Publikováno v:
Heliyon, Vol 8, Iss 11, Pp e11245- (2022)
Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the right-side fillets underwent
Externí odkaz:
https://doaj.org/article/972672e7ff884275a413c3836b6d1460
Autor:
Arno Germond, Annie Vénien, Christine Ravel, Brayan Castulovich, Jacques Rouel, Morgane Hutin, Sara Mezelli, Sandy Lefin, Pierre-Sylvain Mirade, Thierry Astruc
Publikováno v:
Foods, Vol 12, Iss 10, p 1957 (2023)
Fish industry operators have to process fish that arrive at various postmortem times. Postmortem time constrains processing and impacts product quality, safety, and economic value. The objective identification of biomarkers is desirable to predict th
Externí odkaz:
https://doaj.org/article/0840e5ffa7da498183877a3ceca11796
Autor:
Coline Schiell, Stéphane Portanguen, Valérie Scislowski, Thierry Astruc, Pierre-Sylvain Mirade
Publikováno v:
Foods, Vol 12, Iss 7, p 1375 (2023)
In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food produc
Externí odkaz:
https://doaj.org/article/4c1ffe4e0bb948f8b9b96b1dc6f6c2d6
Autor:
Annie Venien, Antoine Vautier, Christophe Chambon, Claude Ferreira, Didier Viala, Laetitia Theron, Laurent Aubry, Thierry Astruc, Thierry Sayd, Veronique Sante-Lhoutellier, Vincenza Ferraro
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 2 (2020)
Pale Soft Exudative (PSE)-like muscle defect is of great importance in the cooked ham industry because of the economic losses it can cause. The flagship product is the “Jambon supérieur,” a polyphosphate-free cooked ham, usually sold sliced and
Externí odkaz:
https://doaj.org/article/df0e686543464efeb9f771bdfaa45e47
Autor:
Stéphane Portanguen, Pascal Tournayre, Paul Gibert, Selma Leonardi, Thierry Astruc, Pierre-Sylvain Mirade
Publikováno v:
Foods, Vol 11, Iss 3, p 458 (2022)
The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research. One current hurdle is the implementation of the 3D printing process for meat
Externí odkaz:
https://doaj.org/article/0c86204b61764c8ca978f80c78c8ba2f
Autor:
Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphael Favier, Jacques Rouel, Annie Vénien, Thierry Astruc, Dominique Gruffat, Pierre-Sylvain Mirade
Publikováno v:
Foods, Vol 10, Iss 11, p 2802 (2021)
Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve Semitendinosu
Externí odkaz:
https://doaj.org/article/cd9cefd95d82444e923db2b852cf08eb
Publikováno v:
Journal of Spectral Imaging, Vol 8, Iss 1, p a14 (2019)
The different bovine muscle fibre types I, IIA and IIX are characterised by their preferred metabolic pathway, either oxidative (I, IIA) or glycolytic (IIX), and their contraction speed, either slow-twitch (I) or fast-twitch (IIA, IIX). These physiol
Externí odkaz:
https://doaj.org/article/5184d37f20784f0f94987315bcca2a71
Autor:
Laetitia Théron, Aline Bonifacie, Jérémy Delabre, Thierry Sayd, Laurent Aubry, Philippe Gatellier, Christine Ravel, Christophe Chambon, Thierry Astruc, Jacques Rouel, Véronique Santé-Lhoutellier, Matthieu Réfrégiers, Frank Wien
Publikováno v:
Foods, Vol 10, Iss 5, p 998 (2021)
Food processing affects the structure and chemical state of proteins. In particular, protein oxidation occurs and may impair protein properties. These chemical reactions initiated during processing can develop during digestion. Indeed, the physicoche
Externí odkaz:
https://doaj.org/article/d84e111d53a1410c844f077997d5dfcb
Autor:
Feng Ming Chian, Lovedeep Kaur, Indrawati Oey, Thierry Astruc, Suzanne Hodgkinson, Mike Boland
Publikováno v:
Foods, Vol 10, Iss 3, p 512 (2021)
Pulsed electric fields (PEF) in conjunction with sous vide (SV) cooking has been explored for meat tenderisation. The aim of this experiment was to study the effect of PEF–SV treatment on the muscle structure and in vitro protein digestibility of b
Externí odkaz:
https://doaj.org/article/023d6a61d53648b2923473ac8ba6b5c9