Search Results - "Nau, Françoise"

Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins by Farjami, Toktam, Babaei, Jamal, Nau, Françoise, Dupont, Didier, Madadlou, Ashkan

“…Egg white proteins (EWPs) are an excellent source of essential amino acids for human nutrition. Also, egg white is commonly used in food processing because of…”
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In vitro static digestion reveals how plant proteins modulate model infant formula digestibility by Roux, Linda Le, Chacon, Raphaël, Dupont, Didier, Jeantet, Romain, Deglaire, Amélie, Nau, Françoise

“…[Display omitted] •Plant protein-based infant formulas (IFs) can be produced close to a milk-reference.•The protein source has an impact on the in vitro…”
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Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates by Suwareh, Ousmane, Causeur, David, Le Feunteun, Steven, Jardin, Julien, Briard-Bion, Valérie, Pezennec, Stéphane, Nau, Françoise

“…The study aimed to assess the extent to which protein aggregation, and even the modality of aggregation, can affect gastric digestion, down to the nature of…”
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Statistical modeling of in vitro pepsin specificity by Suwareh, Ousmane, Causeur, David, Jardin, Julien, Briard-Bion, Valérie, Le Feunteun, Steven, Pezennec, Stéphane, Nau, Françoise

“…The specificity of pepsin, the major protease of gastric digestion, has been previously investigated, but only regarding the primary sequence of the protein…”
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Beef protein ingredients from fat rendering process are promising functional ingredients by Le Foll, Rozenn, Lechevalier, Valérie, Hamon, Pascaline, Guérin-Dubiard, Catherine, Lambert, Xavier, Deglaire, Amélie, Nau, Françoise

“…[Display omitted] •Two innovative protein coproducts from beef fat rendering process have been studied.•The coproduct derived from water recovery has the…”
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Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities by Le Roux, Linda, Mejean, Serge, Chacon, Raphaël, Lopez, Christelle, Dupont, Didier, Deglaire, Amélie, Nau, Françoise, Jeantet, Romain

“…Infant formulas (IFs) can be defined as substitutes for human milk, which are mostly based on cow milk proteins. For sustainability reasons, alternative to…”
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Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen by Baron, Florence, Nau, Françoise, Guérin-Dubiard, Catherine, Bonnassie, Sylvie, Gautier, Michel, Andrews, Simon C., Jan, Sophie

“…Salmonella enterica serovar Enteritidis is the prevalent egg-product-related food-borne pathogen. The egg-contamination capacity of S. Enteritidis includes its…”
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The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated by Nyemb, Kéra, Guérin-Dubiard, Catherine, Pézennec, Stéphane, Jardin, Julien, Briard-Bion, Valérie, Cauty, Chantal, Rutherfurd, Shane M., Dupont, Didier, Nau, Françoise

“…The impact of egg white gel (EWG) structure on the process of digestion was investigated using an in vitro digestion model and a multi-scale characterization…”
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Innovative beef protein co-products to substitute gelatine as gelling agents, and sodium caseinate as emulsifiers: Determination of optimal conditions using the response surface methodology (RSM) by Le Foll, Rozenn, Nau, Françoise, Hamon, Pascaline, Guérin-Dubiard, Catherine, Lambert, Xavier, Deglaire, Amélie, Lechevalier, Valérie

“…Meat co-products are a promising alternative for meeting the increasing demand for protein, especially for the formulation of meat products. The present study…”
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Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal by Musse, Maja, Le Feunteun, Steven, Collewet, Guylaine, Ravilly, Mattéi, Quellec, Stéphane, Ossemond, Jordane, Morzel, Martine, Challois, Sylvain, Nau, Françoise, Lucas, Tiphaine

“…[Display omitted] •Magnetic Resonance Imaging was found to be a very powerful tool to study in vitro digestion.•Erosion kinetics of large-sized food particles…”
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Transport of particles in intestinal mucus under simulated infant and adult physiological conditions: impact of mucus structure and extracellular DNA by Macierzanka, Adam, Mackie, Alan R, Bajka, Balazs H, Rigby, Neil M, Nau, Françoise, Dupont, Didier

“…The final boundary between digested food and the cells that take up nutrients in the small intestine is a protective layer of mucus. In this work, the…”
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The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates by Nyemb, Kéra, Guérin-Dubiard, Catherine, Dupont, Didier, Jardin, Julien, Rutherfurd, Shane M., Nau, Françoise

“…•Aggregated ovalbumin is more extensively digested compared with native ovalbumin.•OVA aggregation rendered specific peptide bonds accessible to digestive…”
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In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity by Pineda-Vadillo, Carlos, Nau, Françoise, Dubiard, Catherine Guerin, Cheynier, Véronique, Meudec, Emmanuelle, Sanz-Buenhombre, Marisa, Guadarrama, Alberto, Tóth, Tamás, Csavajda, Éva, Hingyi, Hajnalka, Karakaya, Sibel, Sibakov, Juhani, Capozzi, Francesco, Bordoni, Alessandra, Dupont, Didier

“…The aim of this study was to evaluate the effect of the food matrix on polyphenol bioaccessibility and antioxidant activity during the in-vitro digestion of…”
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Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C by Cochet, Marie-Françoise, Baron, Florence, Bonnassie, Sylvie, Jan, Sophie, Leconte, Nadine, Jardin, Julien, Briard-Bion, Valérie, Gautier, Michel, Andrews, Simon C, Guérin-Dubiard, Catherine, Nau, Françoise

“…A recent work revealed that egg white (EW) at 45 °C exhibits powerful bactericidal activity against S. enterica serovar Enteritidis, which is surprisingly…”
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Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits by Guyomarc'h, Fanny, Arvisenet, Gaëlle, Bouhallab, Saïd, Canon, Fanny, Deutsch, Stephanie-Marie, Drigon, Valentin, Dupont, Didier, Famelart, Marie-Hélène, Garric, Gilles, Guédon, Eric, Guyot, Thibaut, Hiolle, Manon, Jan, Gwénaël, Le Loir, Yves, Lechevalier, Valerie, Nau, Françoise, Pezennec, Stéphane, Thierry, Anne, Valence, Florence, Gagnaire, Valérie

“…Since the early 1990s, major health and environmental concerns have developed and driven the emergence of diets involving a lower consumption of animal…”
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The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review by Legros, Julie, Jan, Sophie, Bonnassie, Sylvie, Gautier, Michel, Croguennec, Thomas, Pezennec, Stéphane, Cochet, Marie-Françoise, Nau, Françoise, Andrews, Simon C, Baron, Florence

“…Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of…”
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Spatial-temporal mapping of the intra-gastric pepsin concentration and proteolysis in pigs fed egg white gels by Nau, Françoise, Le Feunteun, Steven, Le Gouar, Yann, Henry, Gwénaële, Pasco, Maryvonne, Guérin-Dubiard, Catherine, Nyemb-Diop, Kéra, Dupont, Didier

“…•Gastric fluids distribute differently over the stomach depending on egg white gel.•Pepsin accumulation started at the pylorus/antrum region in pigs fed egg…”
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Hen Egg White Lysozyme Permeabilizes Escherichia coli Outer and Inner Membranes by Derde, Melanie, Lechevalier, Valérie, Guérin-Dubiard, Catherine, Cochet, Marie-Françoise, Jan, Sophie, Baron, Florence, Gautier, Michel, Vié, Véronique, Nau, Françoise

“…Natural preservatives answer the consumer demand for long shelf life foods, synthetic molecules being perceived as a health risk. Lysozyme is already used…”
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Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach by Le Roux, Linda, Ménard, Olivia, Chacon, Raphaël, Dupont, Didier, Jeantet, Romain, Deglaire, Amélie, Nau, Françoise

“…Infant formulas (IFs) are used as substitutes for human milk and are mostly based on cow milk proteins. For sustainability reasons, animal protein alternatives…”
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Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers by Buffière, Caroline, Hiolle, Manon, Peyron, Marie-Agnès, Richard, Ruddy, Meunier, Nathalie, Batisse, Cindy, Rémond, Didier, Dupont, Didier, Nau, Françoise, Pereira, Bruno, Savary-Auzeloux, Isabelle

“…Purpose We examined the impact of matrix food structure on post-prandial folate bioavailability (and other macronutrients) in human volunteers using a…”
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