Search Results - "Genot, C"

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism by Michalski, M.C., Genot, C., Gayet, C., Lopez, C., Fine, F., Joffre, F., Vendeuvre, J.L., Bouvier, J., Chardigny, J.M., Raynal-Ljutovac, K.

“…On a nutritional standpoint, lipids are now being studied beyond their energy content and fatty acid (FA) profiles. Dietary FA are building blocks of a huge…”
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Transient Behavior of a REBCO No-Insulation or Metal-as-Insulation Multi-Pancake Coil Using a Partial Element Equivalent Circuit Model by Genot, C., Lecrevisse, T., Fazilleau, P., Tixador, P.

“…REBCO No or Metal Insulation magnets open the way for very high field magnets but their transient operation must be understood and optimized. We present then…”
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High-Field Magnets for Axion Dark Matter Detection by Genot, C., Lecrevisse, T., Fazilleau, P., Brun, P., Chevalier, L., Barabe, T., Correia-Machado, R.

“…The universe is mainly filled with dark matter, which nature remains unknown. A particularly interesting hypothesis is that it is made of new light particles…”
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Design of interfacial films to control lipid oxidation in oil-in-water emulsions by Berton-Carabin, C., Genot, C., Gaillard, C., Guibert, D., Ropers, M.H.

“…In oil-in-water (O/W) emulsions, the droplets covered by native proteins are more prone to oxidation than droplets covered by surfactants. We attempted in this…”
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Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume by Poette, J., Mekoué, J., Neyraud, E., Berdeaux, O., Renault, A., Guichard, E., Genot, C., Feron, G.

“…ABSTRACT Fat perception is assumed to result, at least in part, from in‐mouth non‐esterified fatty acids (NEFAs) detection. The aim of this study was to better…”
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Scavenging of Free Radicals, Antimicrobial, and Cytotoxic Activities of the Maillard Reaction Products of β-Lactoglobulin Glycated with Several Sugars by Chevalier, François, Chobert, Jean-Marc, Genot, Claude, Haertlé, Thomas

“…The Maillard reaction occurs during many industrial and domestic thermal treatments of foods. It is widely used because of its role in creating colors,…”
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Emulsification enhances the retention of esters and aldehydes to a greater extent than changes in the droplet size distribution of the emulsion by Meynier, Anne, Lecoq, Christelle, Genot, Claude

“…The physicochemical and organoleptic properties of an emulsion depend on the way the constituents interact with one another to form emulsion droplets,…”
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Interface Characterization and Aging of Bovine Serum Albumin Stabilized Oil-in-Water Emulsions As Revealed by Front-Surface Fluorescence by Rampon, Vincent, Lethuaut, Laurent, Mouhous-Riou, Nadine, Genot, Claude

“…This paper is devoted to the application of front-surface fluorescence to the study of aging and oxidation of oil-in-water emulsions. Emulsions with two oil…”
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EFFECT OF INTERMITTENT FRYING ON FATTY ACIDS, VITAMIN E, LIPID OXIDATION AND ACRYLAMIDE IN OILS AND PLANTAIN CHIPS COLLECTED FROM SMALL- SCALE PRODUCERS IN CAMEROON by Kansci, Germain, Mekoue, J, Fokou, E, Ribourg, L, Fogliano, V, Genot, C

“…Deep-fat frying is susceptible to induce the formation of undesirable products as lipid oxidation products and acrylamide in fried foods. Plantain chips…”
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Evidence that Homogenization of BSA-Stabilized Hexadecane-in-Water Emulsions Induces Structure Modification of the Nonadsorbed Protein by Rampon, V, Riaublanc, A, Anton, M, Genot, C, McClements, D. J

“…The structural modification of globular proteins (bovine serum albumin, BSA) in the aqueous phase of emulsions produced by homogenization was studied using…”
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Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions:  Displacement of BSA by a Nonionic Surfactant by Rampon, V., Genot, C., Riaublanc, A., Anton, M., Axelos, M. A. V., McClements, D. J.

“…The displacement of a globular protein (bovine serum albumin, BSA) from the surface of oil droplets in concentrated oil-in-water emulsions by a nonionic…”
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Characterization of edible oils, butters and margarines by fourier transform infrared spectroscopy with attenuated total reflectance by Safar, M, Bertrand, D, Robert, P, Devaux, M.F, Genot, C

“…The combination of attenuated total reflectance (ATR) and mid‐infrared spectroscopy (MIRS) with statistical multidimensional techniques made it possible to…”
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Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions:  Influence of Droplet Flocculation by Rampon, V., Genot, C., Riaublanc, A., Anton, M., Axelos, M. A. V., McClements, D. J.

“…Measurement of the intensity (I MAX) and/or wavelength (λMAX) of the maximum in the tryptophan (TRP) emission spectrum using front-face fluorescence…”
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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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Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer by Berton‐Carabin, Claire C., Ropers, Marie‐Hélène, Genot, Claude

“…More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have…”
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Carcinome bronchique muco-épidermoïde chez un fumeur de cannabis âgé de 22 ans by Lebeau, B., Génot, C.

“…Le carcinome muco-épidermoïde bronchique représente moins de 0,5 % des tumeurs malignes broncho-pulmonaires. Les facteurs de risque ne sont pas connus avec…”
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Oxidative Stability of Bovine Serum Albumin- and Sodium Caseinate-Stabilized Emulsions Depends on Metal Availability by Villiere, Angélique, Viau, Michèle, Bronnec, Isabelle, Moreau, Nathalie, Genot, Claude

“…Proteins often stabilize food emulsions and are also able to promote or delay lipid oxidation in complex systems. The purpose of this work was to investigate…”
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Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution by Meynier, Anne, Rampon, Vincent, Dalgalarrondo, Michèle, Genot, Claude

“…In food systems, a reduction of aroma intensity can occur in presence of proteins by hydrophobic or covalent interactions. The aim of this paper was to…”
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Effect of droplet size on lipid oxidation rates of oil‐in‐water emulsions stabilized by protein by Lethuaut, Laurent, Métro, François, Genot, Claude

“…In emulsions lipid oxidation is mainly influenced by the properties of the interface. The aim of this work was to investigate the effects of droplet size and…”
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A modified xylenol orange method to evaluate formation of lipid hydroperoxides during storage and processing of small pelagic fish by Eymard, Sylvie, Genot, Claude

“…Lipid oxidation causes deterioration of the quality of fatty fish during processing and storage. Its development should be evaluated by measurement of several…”
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