Jérôme Lecomte

Effect of palm oil and shea butter addition on chocolate rheology, aroma release and sensory perception: a mixture design of experiment approach

Baptiste Molard, Isabelle Maraval, Zoé Deuscher, Thierry Goli et autres

fr (code pays fourni par la source)

Modelling aroma release from cocoa butter, shea butter and artificial saliva using time-resolved HS-SPME

Baptiste Molard, Julien Petit, Isabelle Maraval, Zoé Deuscher et autres

fr (code pays fourni par la source)

A Direct and Practical Approach to Assessing the Impact of Emulsion Composition on Vitamin A Stability

Marianne de Vreese, Erwann Durand, Bruno Baréa, Daniel Morvan et autres

ABSTRACT Vitamin A is an essential micronutrient involved in vision, immunity, and growth. Despite its widespread use in food, cosmetic, and pharmaceutical products, vitamin A is highly prone to oxidation due to its conjugated double bonds, leading to reduced biological activity and …

fr (code pays fourni par la source)

Effect of palm oil and shea butter addition on chocolate rheology, aroma release and sensory perception

Baptiste Molard, Isabelle Maraval, Zoé Deuscher, Thierry Goli et autres

Source Agritrop Cirad (https://agritrop.cirad.fr/616433/) * Autres projets (id;sigle;titre): FOOD/2019/412-132;C4F;(EU) Cocoa4Future// ;DeSIRA;(EU) Development Smart Innovation through Research in Agriculture//

fr (code pays fourni par la source)

How does the addition of palm oil or shea butter affect chocolate aroma release?

Baptiste Molard, Théo Troncho, Zoé Deuscher, Isabelle Maraval et autres

Source Agritrop Cirad (https://agritrop.cirad.fr/616432/) * Autres projets (id;sigle;titre): FOOD/2019/412-132;C4F;(EU) Cocoa4Future// ;DeSIRA;(EU) Development Smart Innovation through Research in Agriculture//

Navigating the complexity of lipid oxidation and antioxidation: A review of evaluation methods and emerging approaches

Erwann Durand, Mickaël Laguerre, Claire Bourlieu‐Lacanal, Jérôme Lecomte et autres

Lipid oxidative degradation contributes to the deterioration of food quality and poses potential health risks. A promising approach to counteract this is the use of plant-based antioxidants. However, accurately evaluating the antioxidant capacity and effectiveness of these compounds remains a challenge. While …

fr (code pays fourni par la source)

Using Enzymes to Harvest Fatty Acids from Galactosyldiacylglycerols, the Most Abundant Lipids in Plant Biomass

Sawsan Amara, Jérôme Lecomte, Nathalie Barouh, Moulay Sahaka et autres

Mono- and digalactosyldiacylglycerols (MGDG, DGDG), the main lipids of plant photosynthetic membranes, represent a large but unexploited reservoir of fatty acids on earth. They are dispersed in plant biomass (milligrams per gram of dry mass) and not as accessible as vegetable oils …

fr (code pays fourni par la source)

Lipolysis of Burkholderia lata LBBIO-BL02 lipase in simulated human digestive environments: A candidate for enzyme replacement therapy

Bruno Henrique de Oliveira, Claire Bourlieu‐Lacanal, Jérôme Lecomte, Pierre Villeneuve et autres

br, fr (code pays fourni par la source)

Lipid oxidation in emulsions: New insights from the past two decades

Marie Hennebelle, Pierre Villeneuve, Erwann Durand, Jérôme Lecomte et autres

Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this …

nl, fr, dk (code pays fourni par la source)

Enhancing vitamin A stability in self-emulsified systems

Marianne de Vreese, Erwann Durand, Bruno Baréa, Daniel Morvan et autres

Source Agritrop Cirad (https://agritrop.cirad.fr/610094/)

fr (code pays fourni par la source)

Challenges and advances in biotechnological approaches for the synthesis of canolol and other vinylphenols from biobased p-hydroxycinnamic acids: a review

Anne Lomascolo, Elise Odinot, Pierre Villeneuve, Jérôme Lecomte

p-Hydroxycinnamic acids, such as sinapic, ferulic, p-coumaric and caffeic acids, are among the most abundant phenolic compounds found in plant biomass and agro-industrial by-products (e.g. cereal brans, sugar-beet and coffee pulps, oilseed meals). These p-hydroxycinnamic acids, and their resulting decarboxylation products named …

fr (code pays fourni par la source)

Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles

Pierre Villeneuve, Claire Bourlieu‐Lacanal, Erwann Durand, Jérôme Lecomte et autres

Lipid oxidation is a major cause of quality deterioration in food products. In these foods, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence …

fr, us (code pays fourni par la source)