Crop diversity used in branded products with focus on legume species worldwide

Autor: Tristan Salord, Marie-Benoît Magrini, Valérie Lullien-Pellerin, Guillaume Cabanac, Marie-Joseph Amiot, Cécile Barron, Adeline Boire, Valérie Micard, Magalie Weber

Publikováno v: npj Science of Food, Vol 8, Iss 1, Pp 1-11 (2024)

Abstract Food diversity is a challenging issue for sustainable agrifood systems. Diets are increasingly dependent on branded packaged foods. Therefore, the crop diversity offered in the food market through these products is of particular importance.

Externí odkaz: https://doaj.org/article/3cb71d8e7dc44cc098fb2eef11633674

Metabolomics of Pigmented Rice Coproducts Applying Conventional or Deep Eutectic Extraction Solvents Reveal a Potential Antioxidant Source for Human Nutrition

Autor: Millena Cristina Barros Santos, Nathalie Barouh, Erwann Durand, Bruno Baréa, Mélina Robert, Valérie Micard, Valérie Lullien-Pellerin, Pierre Villeneuve, Luiz Claudio Cameron, Elizabeth P. Ryan, Mariana Simões Larraz Ferreira, Claire Bourlieu-Lacanal

Publikováno v: Metabolites, Vol 11, Iss 2, p 110 (2021)

Rice bran (RB) corresponds to the outer layers of whole grain rice and contains several phenolic compounds (PCs) that make it an interesting functional food ingredient. PC richness is enhanced in pigmented RB varieties and requires effective ways of

Externí odkaz: https://doaj.org/article/acb671d2aabc4172af191c95fa579eaa

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

Autor: Masaříková, Iva Burešová, Valérie Lullien-Pellerin, Libor Červenka, Jiří Mlček, Romana Šebestíková, Lucie

Publikováno v: Foods; Volume 12; Issue 13; Pages: 2604

The effect of botanical origin, the flour particle size, and the content of damaged starch on flour pasting properties, dough behavior during a uniaxial deformation test, and bread characteristics were evaluated on rice and buckwheat flours. The rice

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=multidiscipl::fda2be9a580cc60f1d78afc33927a2db

Modeling the Thermal Denaturation of the Protein-Water System in Pulses (Lentils, Beans, and Chickpeas)

Autor: Charlotte Lefèvre, Philippe Bohuon, Valérie Lullien-Pellerin, Christian Mestres

Publikováno v: Journal of Agricultural and Food Chemistry

Thermal treatment applied during the cooking of pulses leads to denaturation and even aggregation of the proteins, which may impact protein digestibility. Thermal transitions of lentil, chickpea, and bean proteins were studied using differential scan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::647d40dc1dbd422c793094db64dcff80
https://pubmed.ncbi.nlm.nih.gov/35921686

Perspectives : vers des systèmes céréaliers durables

Autor: Bonny, Sylvie, Abecassis, Joel

Publikováno v: Agriculture et alimentation durables. Trois enjeux dans la filière céréales
Agriculture et alimentation durables. Trois enjeux dans la filière céréales, Editions Quae, 189 p., 2017, Matière à Débattre et Décider, 978-2-7592-2623-8

Le livre est disponible en format papier et en Epub sur le site de l'éditeur Quae.; Cet article est le dernier chapitre de l'ouvrage "Agriculture et alimentation durables. Trois enjeux dans la filière céréales" qui explore trois grands thèmes co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ba8246b5b3926a75167dc707c9eeb65c
https://hal.archives-ouvertes.fr/hal-01837503