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Mostrando ítems 1-5 de 5
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Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients
Dhuique-Mayer, Claudie; Servent, Adrien; Descalzo, Adriana Maria; Mouquet-Rivier, Claire; Amiot, Marie-Josèphe; Achir, Nawel (2016-11-01)This study was carried out to assess the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients (FSM) in a traditional Tunisian dish. A simplified recipe involved, dried mucilage-rich ... -
Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
Mukumbo, Felicitas Esnart; Descalzo, Adriana Maria; Collignan, Antoine; Hoffman, Louwrens C.; Servent, Adrien; Muchenje, Voster; Arnaud, Elodie (Wiley, 2019-10-23)The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP ... -
Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols
Lingua, Mariana Soledad; Gies, Magali; Descalzo, Adriana Maria; Servent, Adrien; Paez, Roxana Beatriz; Baroni, María Verónica; Blajman, Jesica Evelyn; Dhuique-Mayer, Claudie (Elsevier, 2021-08-29)The aim of this work was to study the changes in the functional characteristics of a fermented maize product containing fruits, and enriched with phytosterols. Functional characteristics (natural antioxidants and phytosterols ... -
Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols
Gies, Magali; Descalzo, Adriana Maria; Servent, Adrien; Dhuique-Mayer, Claudie (Elsevier, 2019-04-30)A functional yogurt-like product based on fermented maize enriched in carotenoids and phytosterols was developed to be an alternative to existing functional dairy products. Incorporation and stability of fat-soluble compounds ... -
Oxidative status of a yogurt-like fermented maize product containing phytosterols
Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Servent, Adrien; Rossetti, Luciana; Lebrun, Marc; Perez, Carolina Daiana; Boulanger, Renaud; Mestres, Christian; Pallet, Dominique; Dhuique-Mayer, Claudie (2018-05)This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% ...