Search Results - "Maillard, Marie"

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color by Sharan, Siddharth, Zanghelini, Gabriela, Zotzel, Jens, Bonerz, Daniel, Aschoff, Julian, Saint‐Eve, Anne, Maillard, Marie‐Noëlle

“…The food industry, along with the consumers, is interested in plant‐based diet because of its health benefits and environmental sustainability. Vicia faba L…”
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Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships by Pernin, Aurélia, Dubois‐Brissonnet, Florence, Roux, Stéphanie, Masson, Marine, Bosc, Véronique, Maillard, Marie‐Noëlle

“…BACKGROUND Phenolic compounds present a potential solution to ensure food quality and safety. Indeed, they can limit oxidation reactions and bacterial growth…”
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Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry by Sharan, Siddharth, Zanghelini, Gabriela, Pernin, Aurélia, Descharles, Nicolas, Zotzel, Jens, Bonerz, Daniel, Aschoff, Julian, Maillard, Marie-Noëlle, Saint-Eve, Anne

“…[Display omitted] •Process conditions steered fava olfactory perception into different odor families.•Different fava bean flavor profiles allowed for a wider…”
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Ferulic Acid and Eugenol Have Different Abilities to Maintain Their Inhibitory Activity Against Listeria monocytogenes in Emulsified Systems by Pernin, Aurélia, Bosc, Véronique, Maillard, Marie-Noëlle, Dubois-Brissonnet, Florence

“…Natural phenolic compounds are found in large quantities in plants and plant extracts and byproducts from agro-industries. They could be used to ensure food…”
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Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions by Roman, Olesea, Heyd, Bertrand, Broyart, Bertrand, Castillo, Roberto, Maillard, Marie-Noëlle

“…The oxidation kinetics of three vegetable oils (sunflower, high oleic sunflower and rapeseed) were followed during heat treatment (100 °C, 120 °C and 150 °C…”
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Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation by Savary, Océane, Mounier, Jérôme, Thierry, Anne, Poirier, Elisabeth, Jourdren, Julie, Maillard, Marie-Bernadette, Penland, Marine, Decamps, Christophe, Coton, Emmanuel, Coton, Monika

“…[Display omitted] •Tailor-made complex consortium successfully used for kombucha fermentations.•Dynamic changes in consortium species abundances linked to…”
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Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional Dependencies by Canon, Fanny, Maillard, Marie-Bernadette, Henry, Gwénaële, Thierry, Anne, Gagnaire, Valérie

“…Nutritional dependencies, especially those regarding nitrogen sources, govern numerous microbial positive interactions. As for lactic acid bacteria (LAB),…”
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Pulmonary squamous cell carcinoma and lymphoepithelial carcinoma – morphology, molecular characteristics and differential diagnosis by Berezowska, Sabina, Maillard, Marie, Keyter, Mark, Bisig, Bettina

“…Squamous cell carcinoma (SCC) comprises one of the major groups of non‐small‐cell carcinoma of the lung, and is subtyped into keratinising, non‐keratinising…”
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Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts by Basse, Benoît, Bosc, Véronique, Saiter, Jean-Marc, Chan-Huot, Monique, Dupas, Jean-Pierre, Maillard, Marie-Noëlle, Menut, Paul

“…[Display omitted] •The ionic strength (IS) controls the relative solubility of conarachins and arachins.•Peanut proteins gel modulus shows a power-law…”
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Lipid Oxidation in Oil‐in‐Water Emulsions Rich in Omega‐3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants by Pernin, Aurélia, Bosc, Véronique, Soto, Paola, Le Roux, Even, Maillard, Marie‐Noëlle

“…Phenolic compounds offer a solution to limit oxidation and bacterial growth in food products. This study aims to better understand the impact of compositional…”
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The potential effects of meat substitution on diet quality could be high if meat substitutes are optimized for nutritional composition—a modeling study in French adults (INCA3) by Salomé, Marion, Mariotti, François, Nicaud, Marie-Charlotte, Dussiot, Alison, Kesse-Guyot, Emmanuelle, Maillard, Marie-Noëlle, Huneau, Jean-François, Fouillet, Hélène

“…Purpose While consumer demand for meat substitutes is growing, their varied composition raises questions regarding their nutritional value. We aimed to…”
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Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products by Leyva Salas, Marcia, Mounier, Jérôme, Maillard, Marie-Bernadette, Valence, Florence, Coton, Emmanuel, Thierry, Anne

“…•Metabolites produced by 2 antifungal cultures studied in 4 dairy products.•53 antifungal compounds identified by combining 4 LC and GC chromatographic…”
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Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria by Abeijón Mukdsi, María C., Maillard, Marie-B., Medina, Roxana B., Thierry, Anne

“…Esters are important flavour-active compounds in cheese and result from the activity of cheese bacteria. The bacteria and reactions involved, however are still…”
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Open Digital Educational Resources for Self-Training Chemistry Lab Safety Rules by Camel, Valerie, Maillard, Marie-Noëlle, Descharles, Nicolas, Le Roux, Even, Cladière, Mathieu, Billault, Isabelle

“…Educational resources that cover essential knowledge related to chemistry safety rules are openly accessible on the CHIMACTIV website…”
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Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening by Penland, Marine, Falentin, Hélène, Parayre, Sandrine, Pawtowski, Audrey, Maillard, Marie-Bernadette, Thierry, Anne, Mounier, Jérôme, Coton, Monika, Deutsch, Stéphanie-Marie

“…Pélardon is an artisanal French raw goat's milk cheese, produced using natural whey as a backslop. The aim of this study was to identify key microbial players…”
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Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds by Garnier, Lucille, Penland, Marine, Thierry, Anne, Maillard, Marie-Bernadette, Jardin, Julien, Coton, Monika, Leyva Salas, Marcia, Coton, Emmanuel, Valence, Florence, Mounier, Jérôme

“…Fungi are commonly identified as the cause for dairy food spoilage. This can lead to substantial economic losses for the dairy industry as well as consumer…”
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Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties by Sharan, Siddharth, Zotzel, Jens, Stadtmüller, Johannes, Bonerz, Daniel, Aschoff, Julian, Olsen, Karsten, Rinnan, Åsmund, Saint-Eve, Anne, Maillard, Marie-Noëlle, Orlien, Vibeke

“…Fava bean (Vicia faba L.) is a promising source of proteins and has a potential in industrial food applications. Processing of fava ingredients modifies…”
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SFCE METRO‐01 four‐drug metronomic regimen phase II trial for pediatric extracranial tumor by Heng‐Maillard, Marie‐Amélie, Verschuur, Arnauld, Aschero, Audrey, Dabadie, Alexia, Jouve, Elisabeth, Chastagner, Pascal, Leblond, Pierre, Aerts, Isabelle, Luca, Bénédicte, André, Nicolas

“…Objective To investigate the antitumor activity of a four‐drug metronomic chemotherapy (MC) regimen in relapsed/progressing pediatric extracranial solid tumors…”
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Behaviour of minerals during the vacuum concentration of dairy ultrafiltration permeates by Tanguy, Gaëlle, Beaucher, Eric, Dolivet, Anne, Kerjouh, Ali, Maillard, Marie-Bernadette, Hamon, Pascaline, Croguennec, Thomas

“…Whey concentration using evaporators results in deposit of matter on the hot surfaces of the evaporation tubes. The mass deposited during concentration depends…”
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Use of Food and Packaging Model Matrices to Investigate the Antioxidant Properties of Biorefinery Grass Lignins by Aguié-Béghin, Véronique, Foulon, Laurence, Soto, Paola, Crônier, David, Corti, Elena, Legée, Frédéric, Cézard, Laurent, Chabbert, Brigitte, Maillard, Marie-Noëlle, Huijgen, Wouter J. J, Baumberger, Stéphanie

“…The antioxidant properties of grass lignins recovered from an alkaline industrial process and from different ethanol organosolv pretreatment processes were…”
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