Výsledky vyhledávání - "aliment solide"

Understanding the action mechanism of enzymes on solid substrate during food digestion

Autor: Salelles, Lea

Publikováno v: STLOpendays
STLOpendays, Mar 2019, Rennes, France
STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France
STLOpendays, Rennes, FRA, 2019-03-19-2019-03-21

Understanding the action mechanism of enzymes on solid substrate during food digestion. STLOpendays

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d3b280880ab7cf05f1b4937915e9c5d8
https://hal.archives-ouvertes.fr/hal-02098689

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Exploration of pepsin diffusion in solid food particles by dynamic fluorescence techniques

Autor: Rakhshi, Elham

Publikováno v: Exploration of pepsin diffusion in solid food particles by dynamic fluorescence techniques, AGROCAMPUS OUEST(2019)

Digestive enzymes diffusion, particularly pepsin in different food structures is a key factor to control protein-based foods digestion and absorption in the gastro-intestinal tract. The enzymes diffusion is believed to depend on food microstructure a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1582::21f6576590b1e6880df63be693bdf248
http://prodinra.inra.fr/record/476548

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Degree of accuracy in estimating portions: influence of food form

Autor: Arroyo Izaga, Marta, Ansotegui Alday, Laura, Martínez de la Pera, Concepción, García Bediaga, Naiara, Rocandio Pablo, Ana María

Publikováno v: Addi. Archivo Digital para la Docencia y la Investigación
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[EUS] Ikerketa lan honen helburua entrenamendu programa baten ondoren elikagaien formek, anoak estimatzeko garaian duen eragina baloratzea da. Doitasun baxuenarekin estimaturiko elikagai amorfoak izan ziren, bai entrenamendu aurretik zein ondoren. Es

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=RECOLECTA___::0451036a41b3d94f2e0ee30604494e91
http://hdl.handle.net/10810/13984

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Effect of inclusion of solid feed as partial replacement of milk replacer on energy utilisation in milk-fed veal calves

Autor: Labussière, Etienne, Bertrand, Gérard, NOBLET, Jean

Publikováno v: Rencontres autour des Recherches sur les Ruminants
15. Rencontres autour des Recherches sur les Ruminants
15. Rencontres autour des Recherches sur les Ruminants, Dec 2008, Paris, France

National audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bf4fdf006fc6da68da7a10944ecde37d
https://hal.inrae.fr/hal-02752098

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Ressources vivrières et choix alimentaires dans le bassin du lac Tchad

Autor: Langlois, Olivier

Publikováno v: Ressources vivrières et choix alimentaires dans le bassin du lac Tchad
XIe colloque international Méga-Tchad, à l'université de
XIe colloque international Méga-Tchad, à l'université de, Nov 2002, Nanterre (Université Paris X), France. pp.349-375

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6a5e864a4caa1a9c5040c4a4a61e5c30
https://halshs.archives-ouvertes.fr/halshs-00361906

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Physical and chemical transformations of cereal food during oral digestion in human subjects

Autor: Daniel J. Gallant, Marie-Françoise Devaux, J.-L. Barry, Brigitte Bouchet, C. Hoebler, Fabienne Guillon, A Karinthi, C. Melegari

Publikováno v: British Journal of Nutrition
British Journal of Nutrition, Cambridge University Press (CUP), 1998, 80, pp.429-436
British Journal of Nutrition (80), 429-436. (1998)

Chemical and physical transformations of solid food begin in the mouth, but the oral phase of digestion has rarely been studied. In the present study, twelve healthy volunteers masticated mouthfuls of either bread or spaghetti for a physiologically-d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b9d1c8b7794f30bde20c0c4348e3499
https://hal.inrae.fr/hal-02697141/file/1998_Hoebler_Brit.J.Nutrit_1.pdf

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