Zobrazeno 1 - 10
of 126
pro vyhledávání: '"and Carole Prost"'
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Raw materials and process parameters in bread production can modulate the glycemic index, which on itself has been linked with provision of better hunger satisfaction and maintaining better satiation. The objective of this research was to investigate
Externí odkaz:
https://doaj.org/article/7cab62cc8fd5461c938e942814d61f9a
Autor:
Coline Caille, Cécile Rannou, Angélique Villière, Clément Catanéo, Araceli Lagadec-Marquez, Julia Bechaux, Carole Prost
Publikováno v:
Foods, Vol 13, Iss 9, p 1318 (2024)
An advantage of masticators is the calibration and possible standardization of intra- and inter-individual mastication variability. However, mastication of soft, sticky and melting products, such as processed cream cheeses, is challenging to reproduc
Externí odkaz:
https://doaj.org/article/3f593896fa644c82bd6dd99795a92eb0
Publikováno v:
Foods, Vol 12, Iss 21, p 3932 (2023)
The increasing demand for greater utilization of byproducts in the food industry has been driven by growing interest in environmental sustainability. This paper examines the market potential and consumer attitudes toward whole-grain and sustainable c
Externí odkaz:
https://doaj.org/article/db7ba36adece4fa688375d3a11ed7b9f
Autor:
Coline Caille, Mariem Boukraâ, Cécile Rannou, Angélique Villière, Clément Catanéo, Laurent Lethuaut, Araceli Lagadec-Marquez, Julia Bechaux, Carole Prost
Publikováno v:
Molecules, Vol 28, Iss 20, p 7224 (2023)
Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but th
Externí odkaz:
https://doaj.org/article/45e9ae85ac5645f298b12154b9095be7
Publikováno v:
Applied Food Research, Vol 1, Iss 2, Pp 100007- (2021)
The use of amyloglucosidase (AMG) in baked goods was studied to develop no added sugar products, by investigating the impact of baking process stages and ingredients on AMG glucose production. Their application in a simplified model dough was studied
Externí odkaz:
https://doaj.org/article/c36e4d8b577f4704a3f67d352ef505d0
Autor:
Sarah Le Roy, Catherine Fillonneau, Benoist Schaal, Carole Prost, Angélique Villière, MILKODOR Consortium
Publikováno v:
Molecules, Vol 27, Iss 16, p 5299 (2022)
The odor of human milk induces search-like movements and oral activation in newborns, which increases their chances of taking advantage of milk intake and benefits. However, the underlying volatile fraction of human milk remains understudied. This st
Externí odkaz:
https://doaj.org/article/4af632c8444b43f89e4f0af3892b9689
Autor:
Angélique Villière, Ronan Symoneaux, Alice Roche, Aïda Eslami, Nathalie Perrot, Yves Le Fur, Carole Prost, Philippe Courcoux, Evelyne Vigneau, Thierry Thomas-Danguin, Laurence Guérin
Publikováno v:
Data in Brief, Vol 24, Iss , Pp - (2019)
This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic co
Externí odkaz:
https://doaj.org/article/53d3bc2cc38644ec8a3585986adccc9a
Autor:
Alam, MOHAMMAD KHAIRUL, Cécile, Rannou, Cecile, Marzin, Prete, Roberta, Carlo, Perla, Corsetti, Aldo, Pittia, Paola, Carole, Prost, Laurent, Lethuaut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3664::e9550611799f31fe7c0389fca221ca9d
https://hdl.handle.net/11575/125660
https://hdl.handle.net/11575/125660
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8760ba9e1bfddafbe371ba2d18f0c1ef
https://doi.org/10.1111/jfpp.16088
https://doi.org/10.1111/jfpp.16088
Autor:
Philippe Courcoux, Claire Donnay-Moreno, Josiane Cornet, Carole Prost, Mireille Cardinal, Marianne Chaussy, Régis Baron, Catherine Fillonneau, Cécile Rannou
Publikováno v:
Food Research International (0963-9969) (Elsevier BV), 2020-08, Vol. 134, P. 109254 (11p.)
Food Research International
Food Research International, Elsevier, 2020, 134, pp.109254. ⟨10.1016/j.foodres.2020.109254⟩
Food Research International
Food Research International, Elsevier, 2020, 134, pp.109254. ⟨10.1016/j.foodres.2020.109254⟩
To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored an original approach based on regression trees (RT) and random forest (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d6534b27a9b22b9747dc50843506007
https://archimer.ifremer.fr/doc/00624/73590/
https://archimer.ifremer.fr/doc/00624/73590/