Výsledky vyhledávání - "propriété nutritionnelle"

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

Autor: Pascal Schlich, Sylvie Cordelle, Stéphane Walrand, Cecile Barron, Karima Laleg, Valérie Micard

Publikováno v: LWT-Food Science and Technology
LWT-Food Science and Technology, 2017, 79, pp.471-478. 〈https://www.elsevier.com/〉. 〈10.1016/j.1wt.2017.01.069〉
Food Science and Technology
Food Science and Technology, Elsevier, 2017, 79, pp.471-478. 〈10.1016/j.lwt.2017.01.069〉
LWT-Food Science and Technology, Elsevier, 2017, 79, pp.471-478. ⟨10.1016/j.lwt.2017.01.069⟩
LWT-Food Science and Technology (79), 471-478. (2017)
LWT-Food Science and Technology, 2017, 79, pp.471-478. ⟨10.1016/j.lwt.2017.01.069⟩

International audience; In this study, wheat in pasta was partially or completely replaced by faba to increase its protein quantity and improve its quality. Increasing the ratio of faba:wheat protein from 0:100 to 100:0 (gig) in pasta enlarged its pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6acc8c97f780aa27c228fbc87d7d9bcb
https://doi.org/10.1016/j.lwt.2017.01.069

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Qualités culinaires, sensorielles et nutritionnelles de pâtes alimentaires sansgluten à base de légumineuses

Autor: Laleg, Karima, Cassan, Denis, Barron, Cecile, Cordelle, Sylvie, Schlich, Pascal, Walrand, Stephane, Micard, Valerie

Publikováno v: Innovations Agronomiques
Innovations Agronomiques, INRAE, 2017, 60, pp.145-156. ⟨10.15454/1.5137762573906064E12⟩
1. Rencontres Francophones sur les Légumineuses (RFL1)
1. Rencontres Francophones sur les Légumineuses (RFL1), May 2016, Dijon, France. 2016
Innovations Agronomiques, INRA, 2017, 60, pp.145-156
2016; 1. Rencontres Francophones sur les Légumineuses (RFL1), Dijon, FRA, 2016-05-31-2016-06-01, 55
Innovations Agronomiques (60), 145-156. (2017)
1. Rencontres Francophones sur les Légumineuses (RFL1), May 2016, Dijon, France., 2016
Innovations Agronomiques, 2017, 60, pp.145-156. ⟨10.15454/1.5137762573906064E12⟩

Les pâtes alimentaires sont traditionnellement fabriquées à partir de semoule de blé dur en France. Leur procédé de fabrication, la pastification, consiste à hydrater, malaxer, extruder et sécher la pâte, lui conférant une structure finale

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6d2ef333d17a6be5910c52665091f21e
https://hal.archives-ouvertes.fr/hal-01685939

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Nutritional properties of milk lipids: specific function of the milk fat globule

Autor: Lecomte, Manon, Bourlieu-Lacanal, Claire, Michalski, Marie-Caroline

Publikováno v: Dairy in human Health and disease accross the lifespan
Dairy in human Health and disease accross the lifespan, Academic Press, 2017, 978-0-12-809868-4. ⟨10.1016/B978-0-12-809868-4.00035-2⟩

Beyond fatty acid composition of milk fat that can impact the health of consumers, interest is growing regarding the importance of the supramolecular structure of milk lipids on their nutritional properties. Indeed, milk fat is found naturally under

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bc43663b0812c10227f1b1eafdc78f9f
https://hal.archives-ouvertes.fr/hal-01605238

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Inventaire des légumineuses tropicales pouvant servir à l'alimentation des animaux d'élevage aux Antilles

Autor: Belfort, Marine

Publikováno v: Inventaire des légumineuses tropicales pouvant servir à l'alimentation des animaux d'élevage aux Antilles(2017)

Aujourd’hui la société cherche à consommer des produits bio, sains, et ce dans toutes les filières agro-alimentaires. Il faut savoir que pour arriver à un produit final répondant à ces critères il faut remonter bien plus loin que l’étiqu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1582::e52341e23d87867538ab64a0407ad3ef
http://prodinra.inra.fr/record/410768

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Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends

Autor: Joël Doré, Hubert Chiron, Luc Saulnier, Isabelle Savary-Auzeloux, Santiago Arufe, G. Della Valle

Publikováno v: Food Research International
Food Research International, 2017, 97, pp.123-132. ⟨10.1016/j.foodres.2017.03.040⟩
Food Research International, Elsevier, 2017, 97, pp.123-132. ⟨10.1016/j.foodres.2017.03.040⟩

Wheat flour doughs were processed with soluble dietary fibres (DF) added up to 40% (w/w flour). DF were made of a ternary mixture of maltodextrins (MT, 3/5), pectins (PE, 1/5) and inulin (IN, 1/5). The addition of DF decreased the specific mechanical

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d65a1b40a6d0e62d9822577ab04beca
https://hal.science/hal-01539469

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Durum Wheat vs Gluten Free Pasta: Sensory and Nutritional Properties

Autor: Abecassis, Joel, Petit, Christine, Samson, Marie-Francoise

Publikováno v: 15. International Cereal and Bread Congress (ICBC 2016)
15. International Cereal and Bread Congress (ICBC 2016), Apr 2016, Istanbul, Turkey. 353 p., 2016
15. International Cereal and Bread Congress (ICBC 2016), Apr 2016, Istanbul, Turkey. 353 p., 2016, Book of abstracts 15th International Cereal and Bread Congress
Book of abstracts 15th International Cereal and Bread Congress. 2016; 15. International Cereal and Bread Congress (ICBC 2016), Istanbul, TUR, 2016-04-18-2016-04-21, 119

Pasta is one of the most typical dishes of the Mediterranean diet. It presents many advantages: easy to prepare, delicious and nutritious with a large affordability for all kind of consumers. Traditional pasta is prepared in Mediterranean basin from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c94c5eec2dfd10ff227b411bb10ede93
https://hal.archives-ouvertes.fr/hal-01603005

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Nouveaux aliments ordinaires: l'exemple des pâtes aux légumineuses

Autor: Micard, Valerie

Publikováno v: Aide alimentaire et accès à l’alimentation : du droit d’être nourri au droit à l’alimentation
Aide alimentaire et accès à l’alimentation : du droit d’être nourri au droit à l’alimentation, Mar 2013, Montpellier, France
Aide alimentaire et accès à l’alimentation : du droit d’être nourri au droit à l’alimentation, Montpellier, FRA, 2013-03-21

Les pâtes alimentaires demeurent aujourd’hui un des aliments les plus accessibles. Très facile à conserver sous forme sèche (68% des ventes de pâtes), à cuisiner et à accommoder, elles sont consommées par toutes les catégories de la popula

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9da186dc4f37c0587283efa74db60ccf
https://hal.archives-ouvertes.fr/hal-01837476

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Protein co-assembly for the delivery of bioactives

Autor: Miranda-Tavares, Guilherme, Croguennec, Thomas, Hamon, Pascaline, Peres de sa Peixoto Junior, Paulo, De Carvahlo, Antonio Fernandes, Bouhallab, Said

Publikováno v: 6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”
6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. 2015
2015; 6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Paris, FRA, 2015-07-14-2015-07-17

Comité d'organisation:Prof Perla RELKIN, AgroParisTech-Centre de Massy (President)SPAB, Department of Engineering and Science of Food and Bioproducts1 Avenue des Olympiades, 91300 MASSY, FranceDr Monique AXELOS, INRA, France (Vice-President)Head of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::06554ba0071e232e961db84561863cc6
https://hal.archives-ouvertes.fr/hal-01209846

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Health and nutritional properties of cereal foods

Autor: Fardet, Anthony

Publikováno v: Cereali! Viaggio nel mondo della cerealicoltura Siciliana
Cereali! Viaggio nel mondo della cerealicoltura Siciliana, Jul 2015, Milan, Italy
Cereali! Viaggio nel mondo della cerealicoltura Siciliana, Milan, ITA, 2015-07-04-2015-07-04

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5c903a54b50bb5c37ff870da7bb499c3
https://hal.inrae.fr/hal-02791923/document

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