Search Results - "Fardet, A"

Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity by Fardet, A., Rock, E.

“…Purpose For decades, it has been customary to relate human health to the nutritional composition of foods, and from there was born food composition databases,…”
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How to protect both health and food system sustainability? A holistic ‘global health’-based approach via the 3V rule proposal by Fardet, A, Rock, E

“…To define a generic diet to protect human health and food system sustainability based on three dimensions: animal:plant ratio, degree of food processing and…”
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The search for a new paradigm to study micronutrient and phytochemical bioavailability: From reductionism to holism by Fardet, A, Rock, E

“…Abstract The study of micronutrient and phytochemical (MaP, i.e., non-energy nutrients) bioavailability has been mainly studied through a reductionist and…”
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healthy core metabolism: A new paradigm for primary preventive nutrition by Fardet, A, Rock, Edmond

“…Research in preventive nutrition aims at elucidating mechanism by which our diet helps us to remain in good health through optimal physiological functions…”
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Les antioxydants des agrumes : action en solitaire ou matricielle? by Rock, E., Fardet, A.

“…Résumé Les agrumes sont des fruits largement consommés dans le monde. Sur un plan nutritionnel, comme beaucoup de fruits, ils apportent des composés de nature…”
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Involvement of the protein network in the in vitro degradation of starch from spaghetti and lasagne: a microscopic and enzymic study by Fardet, A, Hoebler, C, Baldwin, P.M, Bouchet, B, Gallant, D.J, Barry, J.L

“…This study aimed to determine the involvement of the protein network in the in vitro degradation of starch from intact pasta strands. The physical structure of…”
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Influence of Technological Modifications of the Protein Network from Pasta on in vitro Starch Degradation by Fardet, A., Abecassis, J., Hoebler, C., Baldwin, P.M., Buléon, A., Bérot, S., Barry, J.-L.

“…The pasta protein network limits starch hydrolysis rate in vivo leading to low post-prandial glycemia. To better understand the mechanisms involved, various…”
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Textural images analysis of pasta protein networks to determine influence of technological processes by Fardet, A. (Institut National de la Recherche Agronomique, Nantes, France.), Baldwin, P.M, Bertrand, D, Bouchet, B, Gallant, D.J, Barry, J.L

“…The structure of pasta is largely governed by the presence of a structured protein network. This work analyzed the protein network textures of various cooked…”
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Restricted Bovine Serum Albumin Diffusion through the Protein Network of Pasta by Fardet, Anthony, Hoebler, Christine, Djelveh, Gholamreza, Barry, Jean-Luc

“…Food digestion may be influenced by the diffusion processes that govern the accessibility of substrates to enzymes, both within the intestinal lumen and within…”
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In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions by Fardet, A., Hoebler, C., Armand, M., Lairon, D., Barry, J.-L.

“…The lower glycemic index when lipids are coingested with starchy foods was supposed to result from several factors such as lower gastric emptying, higher…”
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Une synthèse exhaustive des associations entre produits laitiers, obésité, diabète de type 2, maladies cardiovasculaires, cancers et facteurs de risque by Fardet, A., Soustre, Y.

“…Les produits laitiers font partie intégrante des régimes alimentaires et des recommandations nutritionnelles dans le monde entier. Ils sont l’objet de…”
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P236: Une synthèse exhaustive des relations entre les grands groupes d’aliments et les principales maladies chroniques liées à une alimentation déséquilibrée by Fardet, A., Boirie, Y.

“…Dans une étude précédente, nous avons recherché les associations entre les 10 principales maladies chroniques en relation avec une alimentation déséquilibrée…”
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P212 Une approche holistique identifie des cibles prioritaires pour réduire la prévalence des maladies chroniques liées à une alimentation déséquilibrée by Fardet, A., Boirie, Y.

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Involvement of the protein network in the in vitro degradation of starch from spaghetti by Fardet, A., Hoebler, C., Bouchet, B., Guillon, F., Gallant, DJ, Barry, JL

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In vitro fermentation of beet fibre and barley bran, of their insoluble residues after digestion and of ileal effluents by Fardet, Anthony, Guillon, Fabienne, Hoebler, Christine, Barry, Jean-Luc

“…The main objective of this study was to determine the form in which beet and barley bran fibres reach the colon, and to evaluate the influence of endogeneous…”
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Gastrointestinal or simulated in vitro digestion changes dietary fibre properties and their fermentation by Hoebler, Christine, Guillon, Fabienne, Fardet, Anthony, Cherbut, Christine, Barry, Jean-Luc

“…This study evaluated the effect of digestion on the chemical and physicochemical characteristics of dietary fibre and on its behaviour during fermentation…”
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Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study by Fardet, A., Hoebler, C., Baldwin, P.M., Bouchet, B., Gallant, D.J., Barry, J.-L.

“…This study aimed to determine the involvement of the protein network in thein vitrodegradation of starch from intact pasta strands. The physical structure of…”
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严重皮肤不良反应(SCAR)的可预防性 by Chaby, G., Valeyrie‐Allanore, L., Duong, T.A., Lebrun‐Vignes, B., Milpied, B., Sassolas, B., Tetart, F., Wolkenstein, P., Chosidow, O., Fardet, L.

“…Summary…”
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