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1. Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats

2. Levers to reconcile cured meat products with health concerns and culinary heritage

3. La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective

4. In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract

5. Determination of nitroso-compounds in food products

6. Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion

7. Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat

8. Quelle science pour les élevages de demain ? Une réflexion prospective conduite à l’INRA

9. Detection of Frozen–Thawed Duck Fatty Liver by MALDI-TOF Mass Spectrometry: A Chemometrics Study

10. Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative Environment

11. New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

12. Redox Potential and Antioxidant Capacity of Bovine Bone Collagen Peptides towards Stable Free Radicals, and Bovine Meat Lipids and Proteins. Effect of Animal Age, Bone Anatomy and Proteases—A Step Forward towards Collagen-Rich Tissue Valorisation

13. Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: a study in minipigs.

14. Dry-cured ham Kraški pršut seasoning losses as affected by PRKAG3 and CAST polymorphisms

15. Green ham pH value affects proteomic profile of dry-cured ham

16. Data from Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption

17. Supplementary documents from Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption

18. Reduction, removal or replacement of sodium nitrite in a model of cured and cooked meat: a joint evaluation of consequences on microbiological issues in food safety, colon ecosystem and colorectal carcinogenesis

19. Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly

21. Review: Quality of animal-source foods

22. Oral impairments decrease the nutrient bioaccessibility of bread in the elderly

23. Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion

24. Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modeling

25. Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative Environment

26. New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

27. Qualité des aliments d'origine animale

28. Redox Potential and Antioxidant Capacity of Bovine Bone Collagen Peptides towards Stable Free Radicals, and Bovine Meat Lipids and Proteins. Effect of Animal Age, Bone Anatomy and Proteases-A Step Forward towards Collagen-Rich Tissue Valorisation

29. Development of a Statistical Workflow for Screening Protein Extracts Based on their Nutritional Composition and Digestibility: Application to Elderly

30. Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approaches

31. Toward the prediction of PSE-like muscle defect in hams: Using chemometrics for the spectral fingerprinting of plasma

32. Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption

33. Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion

35. Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility

36. Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behaviour and electrokinetic potential

37. Addressing various challenges related to food bolus and nutrition with the AM2 mastication simulator

38. Science for tomorrow's livestock farming: A forward thinking conducted at INRA

39. Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale

40. Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transit

41. A comprehensive review of bioactive peptides obtained from animal byproducts and their applications

42. Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the Colon

43. The 'sisters' α-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application

44. Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry

45. Le confort en bouche est amélioré pour les personnes âgées ayant une mauvaise dentition lors de la consommation de produits carnés adaptés

46. To what extent does the nitrosation of meat proteins influence their digestibility?

47. Molecular and structural changes in gelatin evidenced by Raman microspectroscopy

48. The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility

49. Oral declines and mastication deficiencies cause alteration of food bolus properties

50. Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review

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