Search Results - "Gandemer, G."

Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking by Kondjoyan, A., Portanguen, S., Duchène, C., Mirade, P.S., Gandemer, G.

“…This study models the losses of water-soluble vitamins B3 and B6 from beef meat during cooking by convection, radiation and/or contact with a hot surface. The…”
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Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing by Coutron-Gambotti, C, Gandemer, G

“…In southern countries where the consumers eat the adipose tissue of ham slices, adipose tissue contributes to the typical flavour of ham. The aim of this study…”
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Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment by Le Denmat, M, Anton, M, Gandemer, G

“…Solubility, electrophoresis, viscosity and emulsifying properties of heated solutions of yolk, plasma and granules were determined. Plasma and yolk were not…”
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Volatile compounds of commercial Milano salami by Meynier, A, Novelli, E, Chizzolini, R, Zanardi, E, Gandemer, G

“…The relationship between extracted volatiles of Milano salami, one of the main dry-cured sausages produced in Italy, and their olfactory properties was…”
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Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols by Tejeda, J.F., Gandemer, G., Antequera, T., Viau, M., Garcı́a, C.

“…Thirty pigs were allotted into four groups according to the fattening diet (“Montanera”, diet= acorns and pasture; and “Pienso”, diet=concentrated diet) and…”
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Composition, solubility and emulsifying properties of granules and plasma of egg yolk by Anton, M. (Institut National de la Recherche Agronomique, Nantes, France.), Gandemer, G

“…Yolk was fractionated by a low speed centrifugation into granules and plasma. The composition, solubility and emulsifying properties of granules and plasma…”
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Aroma of Fresh Oysters Crassostrea gigas: Composition and Aroma Notes by Piveteau, F, Le Guen, S, Gandemer, G, Baud, J.-P, Prost, C, Demaimay, M

“…In contrast to many foods, very little is known about the aroma of fresh oysters. This study deals with the relationship between extracted volatiles of oysters…”
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Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated Storage by Alasnier, C., Meynier, A., Viau, M., Gandemer, G.

“…The changes in free fatty acid (FFA) amount and composition and in Thiobarbituric acid reactive substances (TBARS) were simultaneously determined in chicken…”
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Quality of pig adipose tissue: relationship between solid fat content and lipid composition by Davenel, A., Riaublanc, A., Marchal, P., Gandemer, G.

“…The dependence of solid fat content at 20°C of adipose tissues on their fatty acid and triacylglycerol compositions was studied on lipids extracted from…”
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Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state by Anton, M., Beaumal, V., Gandemer, G.

“…Native and disrupted granules were used to prepare and stabilise oil-in-water emulsions containing washed sunflower oil. Native granules were in an insoluble…”
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Microsatellite mapping of quantitative trait loci affecting meat quality, stress hormones and production traits in Duroc × Large White F2 pigs by Sanchez, M. P., Iannuccelli, N., Basso, B., Foury, A., Billon, Y., Gandemer, G., Gilbert, H., Mormède, P., Bidanel, J. P., Larzul, C., Riquet, J., Milan, D., Le Roy, P.

“…An F2 cross between Duroc and Large White pigs was carried out in order to detect quantitative trait loci (QTL) for 11 meat quality traits (L*, a* and b*…”
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Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes by Coutron-Gambotti, C, Gandemer, G, Rousset, S, Maestrini, O, Casabianca, F

“…The salt content of dry-cured ham must be reduced to adapt the product to the taste of the consumer and to human health recommendations. This study dealt with…”
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Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of Granules by Anton, M., Denmat, M. Le, Gandemer, G.

“…To understand why protein granules resist heat treatment, we measured denaturation, viscosity, and solubility of heated native and disrupted granules and…”
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Microsatellite mapping of quantitative trait loci affecting meat quality, stress hormones and production traits in Duroc x Large White F2 pigs by Sanchez, M P, Iannuccelli, N, Basso, B, Foury, A, Billon, Y, Gandemer, G, Gilbert, H, Mormède, P, Bidanel, J P, Larzul, C, Riquet, J, Milan, D, Le Roy, P

“…An F2 cross between Duroc and Large White pigs was carried out in order to detect quantitative trait loci (QTL) for 11 meat quality traits (L*, a* and b*…”
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Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles by Alasnier, Corinne, Rémignon, H., Gandemer, G.

“…The purpose of this study was to specify the intramuscular lipid characteristics which are related to the metabolic type of muscles. Two glycolytic muscles (…”
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Effects of Substituting a Concentrated Diet for Chestnuts on the Lipid Traits of Muscle and Adipose Tissues in Corsican and Corsican × Large White Pigs Reared in a Sylvo-Pastoral System in Corsica by Coutron-Gambotti, C, Gandemer, G, Casabianca, F

“…In the sylvo-pastoral extensive system in Corsica, pigs are fattened with chestnuts. The decrease in chestnut resource forces the farmers to use more and more…”
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Lipid and fatty acid compositions of muscle from farmed and wild adult turbot by Serot, T, Gandemer, G, Demaimay, M

“…The aim of this study was to compare the total lipid, neutral lipid, phospholipid contents, phospholipid class distribution and fatty acid composition of these…”
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Fatty acid and aldehyde composition of individual phospholipid classes of rabbit skeletal muscles is related to the metabolic type of the fibre by Alasnier, C., Gandemer, G.

“…The fatty acid composition of individual phospholipid classes as related to metabolic type of fibre in the rabbit was studied. The fatty acid composition of…”
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Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds by Meynier, A, Genot, C, Gandemer, G

“…The impact of moderate changes of fatty acid (FA) composition of phospholipids (PL) on their oxidative stability and on volatile profiles remains largely…”
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Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products by Gandemer, Gilles

“…Dry-cured meat products represent a large part of the meat products on the European market. The technologies develop for these products lead to the production…”
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