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Auteur P. Jacolot |
Documents disponibles écrits par cet auteur (9)
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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
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
R. Lorenzi ; N. Grossin ; M. Lambert ; M. Daroux ; Z. Adjoutah ; C. Flahaut ; P. Jacolot ; F. Tessier ; D. Lefranc ; P. Desremaux ; S. Dubucquoi ; E. Boulanger |BACKGROUND: The soluble form of the receptor for advanced glycation end-products (sRAGE) has been studied in various diseases. It is not clear why sRAGE levels vary between studies, with controversial results. What also remains to be determine[...]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[...]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