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Structure Des Aliments Et Effets Nutritionnels
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Book Synopsis Structure des aliments et effets nutritionnels by : Anthony Fardet
Download or read book Structure des aliments et effets nutritionnels written by Anthony Fardet and published by Editions Quae. This book was released on 2013-09-09 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cet ouvrage présente un état de l’art sur l’influence des caractéristiques physiques et physicochimiques de la matrice alimentaire sur son devenir digestif et métabolique. Les auteurs y analysent les effets sur la santé des nutriments en considérant à la fois les macronutriments, les micronutriments et les fibres. Il ne s’agit plus d’envisager la nutrition selon une seule perspective quantitative mais aussi selon une perspective qualitative impliquant des notions d’interaction des nutriments dans la matrice, de bioaccessibilité enzymatique et de biodisponibilité digestive.
Book Synopsis Structure des aliments et effets nutritionnels by : Anthony Fardet
Download or read book Structure des aliments et effets nutritionnels written by Anthony Fardet and published by . This book was released on 2013 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Impact de la structure des aliments sur la biodisponibilité des micronutriments by : Manon Hiolle
Download or read book Impact de la structure des aliments sur la biodisponibilité des micronutriments written by Manon Hiolle and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Un tiers de la population mondiale souffrirait d'une carence en micronutriments entraînant des conséquences à court et long terme sur la vie des individus. L'enrichissement des aliments est une des pistes de l'optimisation nutritionnelle visant à lutter contre ces carences, mais les conditions de son efficacité maximale restent à définir au regard de la biodisponibilité réelle de ces micronutriments. L'impact de la structure des aliments sur la cinétique de digestion des macronutriments a été largement démontré. En revanche, en ce qui concerne les micronutriments, les études ne permettent pas toujours de distinguer les effets composition et structure de la matrice sur leur biodisponibilité. L'objectif principal de cette thèse est d'évaluer l'impact de la seule structure d'aliments réels sur le processus de digestion et la biodisponibilité des micronutriments.Quatre aliments de même composition mais de structures et textures variables ont été conçus et enrichis en micronutriments (lutéine et vitamines D, B9 et B12). La structure de la matrice alimentaire a effectivement influencé la biodisponibilité de la lutéine et des vitamines D et B9 chez l'Homme, et ce de manière quantitative et cinétique, apportant ainsi une preuve de concept. Les études in vitro ont permis de confirmer l'effet structure observé in vivo et d'étudier en détail la dégradation de la matrice alimentaire, la libération des micronutriments et donc leur bioaccessibilité.Ce travail souligne l'importance de l'effet matrice dans la digestion des aliments. Il suggère aussi que la compréhension fine des mé
Book Synopsis Étude de L'impact de la Structure de la Matrice Alimentaire Sur Le Devenir Digestif Des Protéines by : Kéra Nyemb-Diop
Download or read book Étude de L'impact de la Structure de la Matrice Alimentaire Sur Le Devenir Digestif Des Protéines written by Kéra Nyemb-Diop and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding the relationship between health and diet is a major challenge in Food Science and Nutrition. As the impact of a food product on health depends on its journey and breakdown in the gastrointestinal tract, exploring this question necessarily implies increasing our knowledge of the food digestion process. Eggs are popular worldwide and are among the most nutritious foods for humans. The egg white fraction, an aqueous protein solution, is an egg product widely used in the food industry because of its unique functional and nutritional properties. In addition, the ability to generate very different food structures depending on the technological process without modifying its composition, makes egg white a very interesting and realistic food model. The aim of the study was to investigate the impact of structural characteristics of aggregated and gelled protein matrices on their breakdown during digestion. An in vitro model of gastrointestinal digestion, enabling temporal tracking, was combined with an in vivo model (pig), closer to physiological reality and enabling spatio-temporal mapping of digestion. For egg white, the structural characteristics of the protein matrix were found to have an influence not only on the quantitative aspects of protein digestion such as the degree of hydrolysis, but also on the qualitative aspects such as the nature of the peptides released. Similarly, the in vivo bioaccessibility levels could be impacted by differences relating to the structural characteristics of the gelled matrices. At the molecular scale, this study suggests that the structural changes induced by heat treatments, depending on physicochemical conditions, render a number of protein regions accessible to digestive enzymes. At the micro- and macroscopic scale, the structural characteristics of the gels also impact the digestion process.
Book Synopsis Aliments fonctionnels (2e ed) by : ROBERFROID Marcel B
Download or read book Aliments fonctionnels (2e ed) written by ROBERFROID Marcel B and published by Lavoisier. This book was released on 2008-04-30 with total page 1083 pages. Available in PDF, EPUB and Kindle. Book excerpt: Intégrant les données les plus récentes, cette nouvelle édition d'Aliments fonctionnels très enrichie paraît dans le cadre de lapplication de la nouvelle réglementation européenne sur les allégations nutritionnelles et de santé adoptée en décembre 2006. Comme lexige la législation, l'effet bénéfique pour la santé d'un produit alimentaire ne peut être mentionné sur un produit que s'il est justifié par les connaissances scientifiques. Garant de la fiabilité des données exposées, Aliments fonctionnels sappuie sur les travaux de 57 spécialistes reconnus du monde médical et de la recherche alimentaire. S'inspirant du consensus européen sur les concepts, l'ouvrage présente les fonctions cibles et identifie les composants alimentaires susceptibles de les moduler. Il fournit de nombreux axes de recherche pour linnovation alimentaire. Aux chapitres de la précédente édition, entièrement actualisés, s'ajoutent maintenant des volets consacrés à la réponse immunitaire, la fonctionnalité alcalinisante, la croissance et le développement de l'enfant et la santé cutanée. De nouveaux résultats sont aussi présentés concernant les effets des pré- et probiotiques, les phytostérols, les acides gras polyinsaturés, les antioxydants alimentaires, les phyto-strogènes, les peptides bioactifs et les acides aminés soufrés. Des perspectives réelles sont de même révélées dans des domaines divers : syndrome métabolique, obésité, maladies cardiovasculaires, pathologies oculaires, ostéoporose, maladies inflammatoires de l'intestin, maladies dégénératives, cancer ou sarcopénie. Ces perspectives sont fondées sur le progrès des connaissances tant dans la compréhension des mécanismes de ces pathologies que de leurs liens avec l'alimentation. Aliments fonctionnels est un ouvrage de référence conçu pour les ingénieurs en R&D agroalimentaire, les professionnels de la nutrition, de l'alimentation et de la santé, les spécialistes du marketing et de communication vers le consommateur.
Book Synopsis Advances in Food and Nutrition Research by :
Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 2018-06-14 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects. New sections in the updated volume include discussions on the biological and biomedical applications of egg peptides, omega-3 fatty acids and liver diseases in children, the characterization of the degree of food processing in relation to health, the impact of unit operations from farm to fork on microbial safety and quality of foods, new trends in the uses of yeasts in oenology, and more. Presents contributions and the expertise and reputation of leaders in nutrition Includes updated and in-depth critical discussions of available information, giving readers a unique opportunity to learn Provides high-quality illustrations (with a high percentage in color) that give additional value
Book Synopsis New and Future Developments in Microbial Biotechnology and Bioengineering by : Ram Prasad
Download or read book New and Future Developments in Microbial Biotechnology and Bioengineering written by Ram Prasad and published by Elsevier. This book was released on 2018-02-20 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Crop Improvement through Microbial Biotechnology explains how certain techniques can be used to manipulate plant growth and development, focusing on the cross-kingdom transfer of genes to incorporate novel phenotypes in plants, including the utilization of microbes at every step, from cloning and characterization, to the production of a genetically engineered plant. This book covers microbial biotechnology in sustainable agriculture, aiming to improve crop productivity under stress conditions. It includes sections on genes encoding avirulence factors of bacteria and fungi, viral coat proteins of plant viruses, chitinase from fungi, virulence factors from nematodes and mycoplasma, insecticidal toxins from Bacillus thuringiensis, and herbicide tolerance enzymes from bacteria. - Introduces the principles of microbial biotechnology and its application in crop improvement - Lists various new developments in enhancing plant productivity and efficiency - Explains the mechanisms of plant/microbial interactions and the beneficial use of these interactions in crop improvement - Explores various bacteria classes and their beneficial effects in plant growth and efficiency
Book Synopsis Composition Des Aliments, Tableaux Des Valeurs Nutritives by : Siegfried Walter Souci
Download or read book Composition Des Aliments, Tableaux Des Valeurs Nutritives written by Siegfried Walter Souci and published by . This book was released on 1994-01 with total page 1091 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition by :
Download or read book Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition written by and published by Academic Press. This book was released on 2022-05-17 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more. - Provides the authority and expertise of leading contributors from an international board of authors - Presents the latest release in the Advances in Food and Nutrition Research series - Includes the latest information on Functional Bakery Products
Book Synopsis L'homme et ses aliments. Initiation à la science des aliments (2e édition) by : Gérard B. Martin
Download or read book L'homme et ses aliments. Initiation à la science des aliments (2e édition) written by Gérard B. Martin and published by Presses de l'Université Laval. This book was released on 2001-08-16T00:00:00-04:00 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Le domaine alimentaire, comme tous les autres secteurs de l'activité humaine, a connu un développement marqué durant la deuxième moitié du XXe siècle. Vu cette évolution de la science et de la technologie alimentaire, il était important de concevoir un manuel visant à clarifier un certain nombre de principes généraux et à montrer comment les produits alimentaires que nous consommons sont le fruit d'une technologie qui comporte de multiples facettes. Dans un style scientifique concis, les auteurs définissent ce que sont les aliments, leur composition chimique et les procédés utilisés pour les conserver et les transformer. Cet ouvrage présente une description des principes scientifiques à la base des divers traitements que doivent subir les aliments avant d'arriver sur notre table. Les explications fondamentales et les exemples tirés de l'industrie s'adressent plus particulièrement aux étudiants de la fin du collégial ou du début de l'université. Pour ceux et celles qui envisagent une carrière dans le domaine alimentaire, il s'agira d'un manuel d'initiation, tandis que les autres y trouveront un moyen d'enrichir leurs connaissances.
Book Synopsis Alimentation et nutrition humaines by : Henri Dupin
Download or read book Alimentation et nutrition humaines written by Henri Dupin and published by Esf Editeur. This book was released on 1992 with total page 1544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Le monument de base de la nutrition, à l'usage des spécialistes et des profanes motivés.
Book Synopsis Comportements alimentaires by : Collectif
Download or read book Comportements alimentaires written by Collectif and published by Editions Quae. This book was released on 2012-04-20 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quels rôles jouent, par exemple, la sensation de faim, la composition des aliments, les normes sociales, l’éducation, le revenu, la publicité... dans le comportement des consommateurs ? Quels seraient les leviers d’action publique à utiliser pour que ces consommateurs adoptent les recommandations nutritionnelles favorables à leur maintien en bonne santé ? Cette expertise scientifique collective met à disposition des décideurs et du grand public les connaissances acquises sur ces questions dans des champs disciplinaires très variés (épidémiologie, nutrition, science des aliments, psychologie, sociologie, économie).
Book Synopsis Food Composition and Nutrition Tables by : Siegfried Walter Souci
Download or read book Food Composition and Nutrition Tables written by Siegfried Walter Souci and published by . This book was released on 2000 with total page 1182 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Composition and Nutrition Tables, 7th revised and completed edition by : Siegfried W. Souci
Download or read book Food Composition and Nutrition Tables, 7th revised and completed edition written by Siegfried W. Souci and published by Medpharm. This book was released on 2008-05-21 with total page 1300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive data in an easy-to-use format This updated edition presents the huge amount of data needed for effective and accurate nutritional decisions in the production, marketing, and control of food products. It is designed for dietitians and nutritional experts, as well as food scientists, researchers, and manufacturers. The food composition and nutrition tables in this book —presented in English, German, and French — address varying nutritional requirements and allow for the constant changes in the nutritional assessment of food constituents. The seventh edition builds on the strong base of the previous editions by incorporating discussions on select new foods, investigations in bioactive compounds, as well as additional and revised data on more than 800 foods and 300 constituents. New in the seventh edition— Updated figures for iodine Vitamin K, and purines in fish New data on amino acid and fatty acids found in milk and milk products Up-to-date information on numerous mineral values Information on glucosinolates and fatty acids as bioactive compounds in vegetables Additional foods such as spelt, seabream, lamb cuts and loin of goat
Book Synopsis Emulsions alimentaires et foisonnement by : LEGRAND Jack
Download or read book Emulsions alimentaires et foisonnement written by LEGRAND Jack and published by Lavoisier. This book was released on 2013-07-01 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: L’agroalimentaire est très riche en produits conditionnés sous forme d’émulsions ou de mousses, comme le lait et ses dérivés, la margarine ou la mayonnaise. Il existe une grande diversité dans les émulsions alimentaires, tant au niveau de leurs propriétés physico-chimiques que de leurs caractéristiques organoleptiques. Ceci est le résultat d’une forte interaction entre les ingrédients et les procédés de mise en œuvre dans ce que l’on pourrait appeler « le génie de la formulation ». Celui-ci intègre les différentes sciences nécessaires à la maîtrise de la qualité des produits, parmi lesquelles la biochimie, le génie des procédés, la physico-chimie et la rhéologie. Cet ouvrage traite des différents aspects des émulsions et des mousses en agroalimentaire, en abordant les généralités concernant la formulation et les caractéristiques des ingrédients utilisés pour obtenir les propriétés d’usage requises. Pour illustrer le propos, les exemples traités sont liés aux filières des boissons, du lait et des œufs.
Book Synopsis Food Composition and Nutrition Tables by : Siegfried W. Souci
Download or read book Food Composition and Nutrition Tables written by Siegfried W. Souci and published by . This book was released on 2015-11 with total page 1340 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Vegetarian and Plant-Based Diets in Health and Disease Prevention by : François Mariotti
Download or read book Vegetarian and Plant-Based Diets in Health and Disease Prevention written by François Mariotti and published by Academic Press. This book was released on 2017-05-23 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health. This book assembles the science related to vegetarian and plant-based diets in a comprehensive, balanced, single reference that discusses both the overall benefits of plant-based diets on health and the risk of disease and issues concerning the status in certain nutrients of the individuals, while providing overall consideration to the entire spectrum of vegetarian diets. Broken into five sections, the first provides a general overview of vegetarian / plant-based diets so that readers have a foundational understanding of the topic. Dietary choices and their relation with nutritional transition and sustainability issues are discussed. The second and third sections provide a comprehensive description of the relationship between plant-based diets and health and disease prevention. The fourth section provides a deeper look into how the relationship between plant-based diets and health and disease prevention may differ in populations with different age or physiological status. The fifth and final section of the book details the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet. Discusses the links between health and certain important characteristics of plant-based diets at the level of food groups Analyzes the relation between plant-based diet and health at the different nutritional levels, i.e. from dietary patterns to specific nutrients and substances Provides a balanced evidence-based approach to analyze the positive and negative aspects of vegetarianism Addresses the different aspects of diets predominantly based on plants, including geographical and cultural variations of vegetarianism
