Zobrazeno 1 - 10 of 35 pro vyhledávání: '"structure de l'aliment"'
1
Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging
Autor: Didier Dupont, Geeshani Somaratne, Juliane Floury, R. Paul Singh, Françoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian Ye, Marlon M. Reis
Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2019, ⟨10.1021/acs.jafc.9b02430⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2019, 67, ⟨10.1021/acs.jafc.9b02430⟩
This study investigated the feasibility of using hyperspectral imaging (HSI) to characterize the diffusion of acid and water within food structures during gastric digestion. Two different sweet potatoes (steamed and fried) and egg white gel (pH5 and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b52c56741f5d20862695f2dc2e055c9
https://doi.org/10.1021/acs.jafc.9b02430
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2
Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties
Autor: Thiébaud Boucher, Didier Dupont, Natascha Stroebinger, Catherine Guérin-Dubiard, Maria J. Ferrua, Françoise Nau, Kéra Nyemb-Diop, Shane M. Rutherfurd, Juliane Floury, Chloé Serrière, Valérie Lechevalier
Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2019, 280, pp.210-220. ⟨10.1016/j.foodchem.2018.12.042⟩
The hypothesis is that the characteristics of ingested protein gels influences the subsequent in vivo gastric digestion process. Three egg white gels (EWGs) of identical composition but differing in structure and texture were prepared and fed to pigs
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72d9009c2eed06afdcdacd56e8281905
https://doi.org/10.1016/j.foodchem.2018.12.042
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3
Mathematical modelling of food digestion
Autor: Le Feunteun, Steven
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
Mathematical modelling of food digestion. STLOpendays
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3ca83fd9fded9bf8774a7907d28bf36c
https://hal.archives-ouvertes.fr/hal-02097204
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4
Effect of technological treatment of the mechanisms of infant food digestion
Autor: Deglaire, Amélie
Publikováno v: STLOpendays
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
STLOpendays, Mar 2019, Rennes, France
Effect of technological treatment of the mechanisms of infant food digestion . STLOpendays
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::39d6e34f1061b729b80f8becdc318652
https://hal.archives-ouvertes.fr/hal-02097202/document
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6
Impact of food structure on micronutrient bioavailability
Autor: Hiolle, Manon
Publikováno v: Sciences du Vivant [q-bio]. Institut Agro, Rennes, 2019. Français
STLOpendays
STLOpendays, Mar 2019, Rennes, France
Alimentation et Nutrition. Agrocampus Ouest, 2019. Français. ⟨NNT : 2019NSARB328⟩
STLOpendays, Rennes, FRA, 2019-03-19-2019-03-21
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
About one third of the world's population suffers from micronutrient deficiencies with short and long-term consequences on individual life.Food fortification is one of the solutions for nutritional optimization to overcome these deficiencies, but the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9c5df9b2e80af501008d00da2bb24dc4
https://hal.inrae.fr/tel-02877614/file/HiolleM_These.pdf
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7
The Role of Proteins in the Development of Food Structure
Autor: Saïd Bouhallab, Valérie Gagnaire, Marie-Hélène Famelart, Valérie Lechevalier, Thomas Croguennec
Publikováno v: Handbook of Food Structure Development ISBN: 9781788012164
Handbook of Food Structure Development
Handbook of Food Structure Development, RSC Publishing, 450p., 2020, Food Chemistry, Function and Analysis
HAL
Understanding the behavior and structure of food products requires knowledge of the spatial arrangement of the various components and their interactions. Among these components, proteins, beyond their roles in nutrition and health, exhibit specific f
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa4e393f1049865f809a9dd3ecea270d
https://doi.org/10.1039/9781788016155-00029
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9
Investigating in vitro digestion of food models to explain in vivo micronutrient bioavailability
Autor: Hiolle, Manon, Gleize, Beatrice, Meunier, N., Pereira, B., Richard, R., Savary-Auzeloux, Isabelle, Peyron, Marie-Agnès, Veyrat, Catherine, Ménard, Olivia, Buffière, Caroline, Boulier-Monthéan, Nathalie, Ossemond, Jordane, Dupont, Didier, Nau, Francoise, Reboul, Emmanuelle
Publikováno v: 6.International Conference on Food Digestion
6.International Conference on Food Digestion, Apr 2019, Grenade, Spain., 2019
6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. 2019
2019; 6.International Conference on Food Digestion, Grenade, ESP, 2019-04-02-2019-04-04
Introduction A major challenge in the next years will consist in producing healthy and sustainable foods with optimized nutritional quality. Food fortification to increase micronutrient intakes is a strategy currently used to overcome deficiencies. O
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a396fef78ee6c9d7e5dcc33b6d393c6a
https://hal.science/hal-02100429
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10
Bioactivity & Nutrition
Autor: Dupont, Didier
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
Bioactivity & Nutrition. STLOpendays
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9a76de1dcbf76b082d9f9a45bd7d8a17
https://hal.archives-ouvertes.fr/hal-02097198
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