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Artykuły w czasopismach na temat "Protéines végétales dans l'alimentation humaine – Qualité"
LAISSE, Sarah, René BAUMONT, Léonie DUSART, Didier GAUDRÉ, Benoit ROUILLÉ, Marc BENOIT, Patrick VEYSSET, Didier RÉMOND i Jean-Louis PEYRAUD. "L’efficience nette de conversion des aliments par les animaux d’élevage : une nouvelle approche pour évaluer la contribution de l’élevage à l’alimentation humaine". INRA Productions Animales 31, nr 3 (18.01.2019): 269–88. http://dx.doi.org/10.20870/productions-animales.2018.31.3.2355.
Pełny tekst źródłaCHAPOUTOT, Patrick, Benoît ROUILLÉ, Daniel SAUVANT i Bénédicte RENAUD. "Les coproduits de l’industrie agro-alimentaire : des ressources alimentaires de qualité à ne pas négliger". INRA Productions Animales 31, nr 3 (18.01.2019): 201–20. http://dx.doi.org/10.20870/productions-animales.2018.31.3.2353.
Pełny tekst źródłaSAUVANT, D. "Avant-propos". INRAE Productions Animales 14, nr 5 (17.12.2001): 283. http://dx.doi.org/10.20870/productions-animales.2001.14.5.3752.
Pełny tekst źródłaOnunkwo, D. N., G. Daniel-Igwe, V. Odoemelam, C. A. Agida i B. N. Ezenyilimba. "Growth performance and feed cost benefit of broiler chickens fed Acha grain-based diet supplemented with different plant protein sources". Nigerian Journal of Animal Production 47, nr 6 (28.02.2021): 113–19. http://dx.doi.org/10.51791/njap.v47i6.2916.
Pełny tekst źródłaCOULON, JB, P. LECOMTE, M. BOVAL i J. M. PEREZ. "Introduction générale". INRAE Productions Animales 24, nr 1 (3.03.2011): 5–8. http://dx.doi.org/10.20870/productions-animales.2011.24.1.3232.
Pełny tekst źródłaRozprawy doktorskie na temat "Protéines végétales dans l'alimentation humaine – Qualité"
Lavoignat, Mélanie. "Identification des facteurs génétiques et environnementaux impactant la qualité santé des protéines du grain de blé tendre". Electronic Thesis or Diss., Université Clermont Auvergne (2021-...), 2023. http://theses.bu.uca.fr/nondiff/2023UCFA0084_LAVOIGNAT.pdf.
Pełny tekst źródłaPlant proteins quality is a major issue in the context of global changes and considering the need for a healthy, safe and sustainable diet. The wheat grain proteins provide almost 20 % of adult nitrogen intake. Their health quality notably relies on a high content of essential amino acids, the absence of precursors of harmful molecules such as acrylamide, and a more digestible gluten. Abiotic stresses due to climate change and changes in agronomic practices are environmental factors that impacts the protein and amino acid content and composition of grain, and therefore the health quality of proteins. Little is known about the influence of genetic and environmental factors and their interaction on the health quality of grain proteins. Therefore, the aim of this PhD is to quantify and characterize the genetic diversity of bread wheats grown under environmental constraints that are suitable to obtaining processed products with high protein digestibility and low acrylamide content. Based on a ‘field to fork' approach, the partial in vitro digestion of breads from 34 genotype-environment combinations were used to assess the influence of wheat grain phenotypic variations on the digestibility of bread proteins. This work revealed genotypic variability in the degree of protein hydrolysis, which would depend on the protein content and composition of the flour used for bread-making. However, there were no significant difference for bread protein partial digestibility between old and modern varieties. Peptidomic analysis of the gastric and jejunal compartments of the in vitro digestion model indicates that the abundance of the released peptides differs according to the genotypes and their growing environment. The concentration of free asparagine in the grain, a precursor to acrylamide formation, varies according to genotype and environment factors. It is controlled by several QTLs, but none of which is common to several environments. Ultimately, these results provide new insights into the genetic and environmental factors influencing the health quality of wheat grain proteins, towards selecting varieties with higher protein digestibility and lower acrylamide content
Mrejen, Marie. "Place de l'arginine dans les propriétés anti-athéromateuses des protéines végétales". Paris 5, 2001. http://www.theses.fr/2001PA05P001.
Pełny tekst źródłaRozan, Pascale. "Traitements technologiques et prise alimentaire : exemple du tourteau de colza industriel". Nancy 1, 1997. http://www.theses.fr/1997NAN10026.
Pełny tekst źródłaJuillet, Barbara. "Modélisation compartimentale du métabolisme inter-régional de l'azote alimentaire et des cinétiques de l'urée à l'état nouri non-stationnaire chez l'homme". Paris, Institut national d'agronomie de Paris Grignon, 2006. http://www.theses.fr/2006INAP0031.
Pełny tekst źródłaGauvin, Laurence. "Contribution à l'étude de l'extraction des protéines de pois chiche ("Cicer arietinum") en vue d'une application industrielle". Paris 5, 1994. http://www.theses.fr/1994PA05P057.
Pełny tekst źródłaBasse, Benoît. "Valorisation de la graine d'arachide broyée : rôle des différentes fractions dans la structuration par gélification d'une suspension aqueuse". Thesis, université Paris-Saclay, 2020. http://www.theses.fr/2020UPASB006.
Pełny tekst źródłaThe peanut (Arachis Hypogaea L.) is a legume widely consumed in southern countries (Africa, Asia and South-America). In these countries, it is an inexpensive, local food and a quality nutritional intake. However, alternative consumption patterns to raw peanut seed are rare. The company Onyx Développement has developed innovative food products based on gelled groundnut suspensions. The objective of this thesis is to study the structuring mechanisms of these suspensions (via different physical and enzymatic processes), and the structural properties of the gels formed. Peanut suspensions were prepared by grinding, in the presence of salt water, previously bleached seeds. We have shown that these suspensions can gel by processes usually used to form protein gels (acidification, heat treatment or enzymatic action). The suspensions were fractionated and each fraction was characterized in terms of composition and its role in the gelling process studied. The structural properties of the gels were evaluated by rheology and the microstructure of the network was observed by confocal microscopy. The extraction of proteins at different ionic strengths allowed us to preferentially solubilize certain globulins (arachin or conarachin) and their respective contribution to the gel structure was characterized. The effect of protein concentration, lipid fraction and particulate solid fraction were characterized in particular on gels obtained by heat treatment, with or without enzymatic pre-treatment with transglutaminase
Yousseef, Manhal. "Compréhension et analyse alimentaire d'un mix fermenté de protéines animales / protéines végétales : influence sur la physico-chimie et l'acceptabilité des produits obtenus". Thesis, Bourgogne Franche-Comté, 2017. http://www.theses.fr/2017UBFCK043/document.
Pełny tekst źródłaMany problems have been identified following the attempts to incorporate vegetal proteins in our food. In particular, off-flavor, taste or texture have been highlighted as real barriers to the acceptability of plant products by consumers. The consumer himself is also an important determinant regarding the term "acceptability." So, in order to develop a new fermented product based on pea, two issues were studied: the product and the consumer. To understand the physico-chemical properties and the acceptability of pea protein-based fermented products, several factors have been investigated in successive stages such as culture, positive health and environmental claims, lactic acid bacteria strains and preparation processes. From the first sensory tests, it was clear that it will not be easy to convince consumers to buy the pea-based fermented product: French consumers did not accept products even in a lower concentration of pea (10%). Neither the familiarity to close products nor encouraging consumers to accept this type of food by transmitting positive messages about vegetal protein were efficient enough. Thus, a second series of studies was carried out in order to optimize the rheologic and organoleptic properties of these products. Best combination of 1- starter culture (S. thermophilus + Lb. bulgaricus) 2- raw material (pea globulin isolated in our laboratory) 3- preparation parameters (mixing both milk before heat treatment at 90 ° C) were selected to optimize the fermented products in terms of volatile compounds and peptide profiles, acidity and firmness. Finally, from the sensory point of view, a slight improvement in the acceptability was noticed. 20% of pea protein gave a product accepted by most of the consumers, and 40% of pea protein was assessed positively by some consumers and negatively by others
Zerifi, Abdelrazak. "Méthode électrophorétique pour l'identification des espèces d'origine dans les produits carnés soumis à un traitement thermique". Toulouse, INPT, 1992. http://www.theses.fr/1992INPT037A.
Pełny tekst źródłaDenizot, Etienne. "Utilisation de la spectrophotométrie dérivée et de la fluorescence synchrone et dérivée en analyse agroalimentaire. Application au dosage des protéines dans le lait". Paris 5, 1995. http://www.theses.fr/1995PA05P265.
Pełny tekst źródłaDe, Francesco Matilde. "Effets de l'apport protéique d'origine végétale sur la croissance et la qualité de la chair chez la truite arc-en-ciel (Oncorhynchus mykiss) et la dorade (Sparus aurata)". Bordeaux 1, 2004. http://www.theses.fr/2004BOR12841.
Pełny tekst źródłaKsiążki na temat "Protéines végétales dans l'alimentation humaine – Qualité"
1925-, Ory Robert L., American Chemical Society. Division of Agricultural and Food Chemistry. i American Chemical Society Meeting, red. Plant proteins: Applications, biological effects, and chemistry. Washington, DC: American Chemical Society, 1986.
Znajdź pełny tekst źródłaOry, Robert L. Plant Proteins: Applications, Biological Effects, and Chemistry (Acs Symposium Series). An American Chemical Society Publication, 1986.
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