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Number of items: 4.

2007

Evaluation de la qualité nutritionnelle des jus d'agrumes : estimation in vitro de la biodisponibilité des carotenoïdes. Dhuique-Mayer Claudie. 2007. Montpellier : UM2, 130 p. Thèse de doctorat : Sciences. Sciences des procédés, sciences des aliments : Université Montpellier 2
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Thermal degradation of antioxidant micronutrients in Citrus juice : Kinetics and newly formed compounds. Dhuique-Mayer Claudie, Tbatou Manal, Carail Michel, Caris-Veyrat Catherine, Dornier Manuel, Amiot Marie Josèphe. 2007. Journal of Agricultural and Food Chemistry, 55 : pp. 4209-4216.
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2006

Bêta-cryptoxanthin from citrus juices : Assessment of bioaccessibility using an in vitro digestion/Caco-2 cell culture model. Dhuique-Mayer Claudie, Reboul Emmanuelle, Caporiccio Bertrand, Besançon Pierre, Amiot Marie Josèphe, Borel Patrick. 2006. In : Pigments in food: A challenge to life sciences, 4th International Congress on Pigments in Food, Oct 9-12, 2006. by Reinhold Carle, Andreas Schieber and Florian C. Stintzing (eds.). Stuttgart-Hohenheim : Hohenheim University, pp. 149-151. International Congress on Pigments in Food. 4, Suttgart-Hohenheim, Allemagne, 9 October 2006/12 October 2006.

2005

Qualité nutritionnelle des jus d'agrume : estimation in vitro de la biodisponibilité de la [bêta]-cryptoxanthine. Dhuique-Mayer Claudie, Ollitrault Patrick, Borel Patrick, Amiot Marie Josèphe. 2005. In : 2ème Congrès de la Société Française de Nutrition, 17-19 novembre 2005, Marseille, France. Montpellier : Cirad, 1 p. Congrès de la Société Française de Nutrition. 2, Marseille, France, 17 November 2005/19 November 2005.
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