Zobrazeno 1 - 10
of 18
pro vyhledávání: '"propriété nutritionnelle"'
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⟩
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
https://doi.org/10.1016/j.lwt.2017.01.069
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⟩
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
https://hal.archives-ouvertes.fr/hal-01685939
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⟩
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
https://hal.archives-ouvertes.fr/hal-01605238
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
http://prodinra.inra.fr/record/410768
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⟩
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
https://hal.science/hal-01539469
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
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
https://hal.archives-ouvertes.fr/hal-01603005
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
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
https://hal.archives-ouvertes.fr/hal-01209846
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
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
https://hal.inrae.fr/hal-02791923/document
Autor:
Abecassis, Joel, Barron, Cecile, Mabille, Frederic, Micard, Valerie, Rouau, Xavier, Lullien-Pellerin, Valerie
Publikováno v:
3rd ICC Latin American Cereal Conference
3rd ICC Latin American Cereal Conference, Mar 2015, Curitiba, Brazil
3rd ICC Latin American Cereal Conference, Mar 2015, Curitiba, Brazil
Cereal processing and consequences on nutritional and sensorial properties. . 3rd ICC Latin American Cereal Conference
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::78c0cf1b2a7fa8dbd888a3d3eb9448a2
https://hal.archives-ouvertes.fr/hal-01594238
https://hal.archives-ouvertes.fr/hal-01594238
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2015, 63 (35), pp.7589-7594. ⟨10.1021/acs.jafc.5b01173⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2015, 63 (35), pp.7589-7594. ⟨10.1021/acs.jafc.5b01173⟩
Polyphenols are major plant secondary metabolites, structurally extremely diverse, essential for a variety of functions in plants, responsible for major organoleptic and nutritional properties of plant-derived foods, and useful for numerous practical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce88bb2748fdaaf933b04deaea5161de
https://hal.archives-ouvertes.fr/hal-01837747
https://hal.archives-ouvertes.fr/hal-01837747