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Auteur F.J. Tessier |
Documents disponibles écrits par cet auteur (15)
Article : Publication scientifique
The fat food group, especially butter, has so far been thought to have a high Nε-carboxymethyl-lysine (CML) content. However recent data have challenged this opinion. The objective of this article was to determine not only CML content but also t[...]Article : Publication scientifique
Les produits de glycation avancée (AGE) résultent de la condensation entre la fonction réductrice d'un sucre et de la fonction NH2 libre d'un acide aminé libre d'une protéine. À la suite de cette première étape, un réarrangement moléculaire a li[...]Article : Publication scientifique
Article : Publication scientifique
P. Urios ; I. Kassab ; A. M. Grigorova-Borsos ; R. Guillot ; P. Jacolot ; F.J. Tessier ; J. Peyroux ; M. Sternberg |Aim Advanced glycation endproducts (AGEs) have been shown to contribute to alteration of glomerular permselectivity to proteins in diabetes. Oxidative stress is required for AGE formation. Therefore we studied the effect of an antioxidant micro[...]Article : Publication scientifique
G. Loaec ; P. Jacolot ; C. Helou ; C. Niquet-Leridon ; F.J. Tessier |Sensitive analytical methods were developed and validated for the quantification of acrylamide, Nε-carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (HMF) in 24 commercial coffee substitutes (CSs) and 12 instant coffees (ICs). Acrylamide le[...]Article : Publication scientifique
G. Loaec ; C. Niquet-Leridon ; N. Henry ; P. Jacolot ; G. Volpoet ; E. Goudemand ; M. Janssens ; P. Hance ; T. Cadalen ; J-L. Hilbert ; B. Desprez ; F.J. Tessier |Most thermally processed foods are affected by the Maillard reaction which leads to the formation of not only desired flavor and aroma compounds but also neoformed contaminants with probable unwanted biological effects. Among the latter, acrylam[...]Article : Publication scientifique
L. De Freitas Bonomo ; D. Nunes Silva ; P. Ferreira Boasquivis ; J. Aparecida Paiva ; F. Ferreira da Costa Guerra ; T. Alves Faria Martins ; Á. Gustavo de Jesus Torres ; I. Thadeu Borges Raposo de Paula ; W. Luiz Caneschi ; P. Jacolot ; F.J. Tessier ; E. Boulanger ; Eustáquio Silva M. ; M.L. Pedrosa ; De Paula Oliveira R. |Ac¸aı´ (Euterpe oleracea Mart.) has recently emerged as a promising source of natural antioxidants. Despite its claimed pharmacological and nutraceutical value, studies regarding the effects of ac¸aı´ in vivo are limited. In this study, we use t[...]Article : Publication scientifique
I. Alamir ; C. Niquet-Leridon ; P. Jacolot ; C. Rodriguez ; M. Orosco ; P.M. ANTON ; F.J. Tessier |Milk proteins are frequently used as supplements in fortified foods. However processing produces chemical changes which likely thereby affect the nutritional advantage. This study was intended to explore the possible difference in digestibility [...]Article : Publication scientifique
C. Helou ; D. Marier ; P. Jacolot ; LATIFA ABDENNEBI-NAJAR ; C. Niquet-Leridon ; F.J. Tessier ; P. Gadonna-Widehem |IP_DOI : 10.1007/s00726-013-1496-y Research on the impact of Maillard reaction products (MRPs) on microorganisms has been reported in the literature for the last 60 years. In the current study, the impact of an MRP-rich medium on the growth of t[...]Article : Publication scientifique
I. Roncero-Ramos ; C. Delgado-Andrade ; F.J. Tessier ; C. Niquet-Leridon ; C. Strauch ; V.M. Monnier ; M. Pilar Navarro |Our aim was to investigate carboxymethyl-lysine (CML) intake and excretion after feeding rats with diets containing advanced glycation end-products (AGEs) from bread crust (BC) or its soluble or insoluble fractions, and to identify the factors r[...]Article : Publication scientifique
Maillard reaction products (MRPs) are a mixture of compounds generated after the heat treatment of food. High circulating levels of MRPs have been associated with degenerative pathologies such as diabetes, but little is known about their effect [...]Article : Publication scientifique
The dietary habits of the adolescent population with a high intake of snack and fast foods mean that they consume a high rate of which in turn leads to the development of different degenerative disorders. There are few studies available on MRP a[...]Article : Publication scientifique
Article : Publication scientifique
Publication scientifique
I. Douiri-Bédoui ; P. Jacolot ; C. Druon ; F.J. Tessier ; JEAN-CLAUDE LAGUERRE ; H. Abdellaoui ; R. Alexa ; ICEF (2011-05-22 / 2011-05-26; Athène, Grèce) | 2010-09-01 00:00:00,000