Fermented food consumption is recommended for health and environmental purposes. While it is known to impact gut microbiota, further investigation is needed to establish connections with the oral microbiota. For this purpose, we investigated the effect of daily consumption of a model cheese containing 3 Lactic Acid Bacteria (LAB) species on the ora...
Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years.This book addresses the innovations that deal with milk and the use of gentle techniques that bes...
Biomass and organic residues are increasingly recognized as valuable resources for bioenergy production. Lignocellulosic biomass offers sustainable alternatives to fossil fuels for generation of bioenergy (such as biogas, bioethanol, biodiesel, and biohydrogen). Pretreatment plays a crucial role in a biomass biorefinery. It increases biomass homoge...
International audience
International audience
Starchy extruded foods are considered as solid foam and their texture is defined by their structure and the mechanical properties of the cell-wall, or constitutive material. This material is envisioned as dense composite of starch and proteins. In addition to composition, the mechanical properties of these composites depend on their morphology, cre...
Expanded snacks were manufactured entirely from pea flour using a twin-screw extruder operated at moisture content ranging [18; 26%], temperature [120; 170°C] and specific mechanical energy [500; 1200 kJ/kg]. All pea snacks, extruded using different operating conditions and die geometries, were expanded radially. Some snacks, that exhibited either ...
Abstract The long and very long chain polyunsaturated fatty acids (LC-PUFAs) are preferentially transported by the mother to the fetus. Failure to supply LC-PUFAs is strongly linked with stillbirth, fetal growth restriction, and impaired neurodevelopmental outcomes. However, dietary supplementation during pregnancy is unable to simply reverse these...
Olive extracellular vesicles and synthetic liposomes were evaluated as carriers of antioxidants to stabilize oil-in-water emulsions against oxidative degradation. For this, hydroxytyrosol, rosmarinic acid and their lipophilic counterparts, (hydroxytyrosyl dodecanoate esters or eicosyl rosmarinate esters) were loaded into these carrier vesicles and ...
A C T Protein body (PB) formation in wheat seeds is a critical process influencing seed content and nutritional quality. In this study, we investigate the potential mechanisms governing PB formation through an in vitro approach, focusing on γ-gliadin, a key wheat storage protein. We used a microfluidic technique to encapsulate γ-gliadin within gian...
