1
|
Cancalon M, Hemery YM, Barouh N, Baréa B, Berton-Carabin C, Birault L, Durand E, Villeneuve P, Bourlieu-Lacanal C. Comparison of the effect of various sources of saturated fatty acids on infant follow-on formulas oxidative stability and nutritional profile. Food Chem 2023; 429:136854. [PMID: 37531873 DOI: 10.1016/j.foodchem.2023.136854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 07/06/2023] [Accepted: 07/09/2023] [Indexed: 08/04/2023]
Abstract
Fortification of infant follow-on formulas (IFF) with docosahexaenoic acid (DHA), which is prone to lipid oxidation, is required by European regulation. This study aimed to identify lipid formulation parameters that improve the nutritional profile and oxidative stability of IFF. Model IFF were formulated using different lipid and emulsifier sources, including refined (POM) or unrefined red palm oil (RPOM), coconut oil (COM), dairy fat (DFOM), soy lecithin, and dairy phospholipids (DPL). After an accelerated storage, RPOM and DFOM with DPL had improved oxidative stability compared to other IFF. Specifically, they had a peroxide value twice lower than POM and 20% less loss of tocopherols for DFOM-DPL. This higher stability was mainly explained by the presence of compounds such as carotenoids in RPOM and sphingomyelin in DFOM-DPL very likely acting synergistically with tocopherols. Incorporation of dairy lipids and carotenoids into DHA-enriched IFF compositions seems promising to enhance their stability and nutritional quality.
Collapse
Affiliation(s)
- Mathilde Cancalon
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France; UMR IATE, UM Montpellier, INRAE, Institut Agro, F34060 Montpellier, France
| | - Youna M Hemery
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France; IRD, UMR Qualisud, F34398 Montpellier, France
| | - Nathalie Barouh
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Bruno Baréa
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Claire Berton-Carabin
- INRAE, UR1268 BIA, F44300 Nantes, France; Wageningen University & Research, Laboratory of Food Process Engineering, 6700AA Wageningen, the Netherlands
| | | | - Erwann Durand
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France.
| | | |
Collapse
|
2
|
Cancalon M, Hemery YM, Barouh N, Thomopoulos R, Baréa B, Durand E, Villeneuve P, Lacanal CB. Dataset of the nutritional composition of follow-on infant formulas commercialized worldwide in 2021. Data Brief 2023; 51:109649. [PMID: 37869618 PMCID: PMC10587705 DOI: 10.1016/j.dib.2023.109649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 09/27/2023] [Accepted: 09/29/2023] [Indexed: 10/24/2023] Open
Abstract
The main objective of infant follow-on formulas, consumed from the age of 6 to 12 months, is to mimic the composition of breast milk in order to meet the nutritional needs of infant. In this context, their composition is governed in Europe by a strict regulation that has evolved in 2020 to force manufacturers to improve the nutritional profile of the formulas. The objective of this dataset was to collect the ingredient lists and nutritional values of infant follow-on formulas present on the world market with a focus on the lipid fraction. The data collection was carried out from December 2020 to April 2021 directly on the product packaging or on the websites of the different brands. Only "classic" infant follow-on formulas that are widely consumed were listed. Thus, the ingredient lists and nutritional values of 91 infant formulas were collected. The nutritional values are systematically presented for 100 g of powder, for 100 Kcal and for 100 mL of formula. The sources of fats, emulsifiers and vitamins A and E were also extracted from the ingredient lists. This dataset can be used as a tool for the formulation of infant follow-on formulas or to situate the positioning of products in relation to the market.
Collapse
Affiliation(s)
- Mathilde Cancalon
- CIRAD, UMR Qualisud, F34398 Montpellier France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- UMR IATE, UM Montpellier, INRAE, Institut Agro, F34060 Montpellier France
| | - Youna M. Hemery
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- IRD, UMR Qualisud, F34398 Montpellier France
| | - Nathalie Barouh
- CIRAD, UMR Qualisud, F34398 Montpellier France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Rallou Thomopoulos
- UMR IATE, UM Montpellier, INRAE, Institut Agro, F34060 Montpellier France
| | - Bruno Baréa
- CIRAD, UMR Qualisud, F34398 Montpellier France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, F34398 Montpellier France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, F34398 Montpellier France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | |
Collapse
|
3
|
Hemery YM, Fontan L, Laillou A, Jallier V, Moench-Pfanner R, Avallone S, Berger J. Influence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin B12. Food Chem X 2020; 5:100076. [PMID: 31891158 PMCID: PMC6928326 DOI: 10.1016/j.fochx.2019.100076] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 12/09/2019] [Accepted: 12/12/2019] [Indexed: 11/08/2022] Open
Abstract
Fortified flours were stored for 6 months at controlled temperature and humidity. Well-packaged flours were stable up to 6 months whatever the storage conditions. Vitamins B9 and B12 were mostly affected by the permeability of the packaging. In low-quality packaging, vitamins were affected by relative humidity variations. In low-quality packaging, flour microbial quality was impacted when stored at 85% RH.
Flour fortification with folic acid (FA) is implemented in many countries, and the fortification of flour with vitamin B12 has been planned. However, vitamins losses can occur during storage. In this study, fortified wheat flour was packaged either in paper bags or multilayer aluminum/PET bags, and stored in controlled conditions of temperature (25 °C or 40 °C) and relative humidity (65% or 85% RH) for 6 months. FA content, cyanocobalamin content, and microbial quality were regularly assessed. In flours packed in multilayer bags (non-permeable to oxygen and humidity), no significant FA and cyanocobalamin losses were observed, irrespective of temperature and RH. In flours packed in permeable paper bags, the microbial quality deteriorated in flours stored at 85% RH, FA loss reached 22–53% after 6 months at 85% RH, whereas cyanocobalamin loss reached 49–63% after 6 months at 65% RH. This shows that, depending on environmental conditions, packaging choice is of critical importance.
Collapse
Affiliation(s)
- Youna M Hemery
- NUTRIPASS, IRD, University of Montpellier, SupAgro, Montpellier, France.,QualiSud, University of Montpellier, CIRAD, IRD, Montpellier SupAgro, University of Avignon, University of Reunion Island, Montpellier, France
| | - Laura Fontan
- NUTRIPASS, IRD, University of Montpellier, SupAgro, Montpellier, France
| | | | - Vincent Jallier
- GAIN - Global Alliance for Improved Nutrition, Geneva, Switzerland
| | | | - Sylvie Avallone
- QualiSud, University of Montpellier, CIRAD, IRD, Montpellier SupAgro, University of Avignon, University of Reunion Island, Montpellier, France
| | - Jacques Berger
- NUTRIPASS, IRD, University of Montpellier, SupAgro, Montpellier, France.,QualiSud, University of Montpellier, CIRAD, IRD, Montpellier SupAgro, University of Avignon, University of Reunion Island, Montpellier, France
| |
Collapse
|
4
|
Bationo F, Humblot C, Songré-Ouattara LT, Hama-Ba F, Le Merrer M, Chapron M, Kariluoto S, Hemery YM. Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103309] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
5
|
Bationo F, Songré-Ouattara LT, Hemery YM, Hama-Ba F, Parkouda C, Chapron M, Le Merrer M, Leconte N, Sawadogo-Lingani H, Diawara B, Humblot C. Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.048] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
6
|
Bationo F, Songré-Ouattara LT, Hama-Ba F, Baye K, Hemery YM, Parkouda C, Lingani-Sawadogo H, Diawara B, Humblot C. Folate Status of Women and Children in Africa – Current Situation and Improvement Strategies. Food Reviews International 2019. [DOI: 10.1080/87559129.2019.1608558] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Fabrice Bationo
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
- Food and nutrition research in the global south/Institut de Recherche pour le Développement, University of Montpellier/Montpellier SupAgro, Montpellier, France
| | - Laurencia Toulsoumdé Songré-Ouattara
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
| | - Fatoumata Hama-Ba
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
| | - Kaleab Baye
- Center for Food Sciences and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Youna M. Hemery
- Food and nutrition research in the global south/Institut de Recherche pour le Développement, University of Montpellier/Montpellier SupAgro, Montpellier, France
| | - Charles Parkouda
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
| | - Hagrétou Lingani-Sawadogo
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
| | - Bréhima Diawara
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
| | - Christèle Humblot
- Food and nutrition research in the global south/Institut de Recherche pour le Développement, University of Montpellier/Montpellier SupAgro, Montpellier, France
| |
Collapse
|
7
|
Hemery YM, Laillou A, Fontan L, Jallier V, Moench-Pfanner R, Berger J, Avallone S. Storage conditions and packaging greatly affects the stability of fortified wheat flour: Influence on vitamin A, iron, zinc, and oxidation. Food Chem 2018; 240:43-50. [DOI: 10.1016/j.foodchem.2017.07.084] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 07/10/2017] [Accepted: 07/17/2017] [Indexed: 11/16/2022]
|
8
|
Abstract
Folate is an essential micronutrient involved in numerous vital biological reactions. The dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries, and supplementation or fortification programs (using synthetic folic acid) are implemented to alleviate folate deficiency. Other food-based alternatives are possible, such as the use of lactic acid bacteria (LAB) to synthesize folate during fermentation. Many studies have been conducted on this topic, and promising results were reported for some fermented dairy products. However, in other studies, folate consumption by LAB or rather low folate production were observed, resulting in fermented foods that may not significantly contribute to the recommended B9 intake. In addition, the optimum conditions for folate biosynthesis by LAB are still not clear. The aim of this review was thus to (i) clarify the ability of LAB to produce folate in food products, (ii) check if the production of folate by LAB in various fermented foods is sufficient to meet human vitamin B9 requirements and (iii) suggest ways to optimize folate production by LAB in fermented food products.
Collapse
Affiliation(s)
- Fabien Saubade
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
| | - Youna M Hemery
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
| | - Jean-Pierre Guyot
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
| | - Christèle Humblot
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
| |
Collapse
|
9
|
Saubade F, Hemery YM, Rochette I, Guyot JP, Humblot C. Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food. Int J Food Microbiol 2017; 266:79-86. [PMID: 29179099 DOI: 10.1016/j.ijfoodmicro.2017.11.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 11/08/2017] [Accepted: 11/20/2017] [Indexed: 02/06/2023]
Abstract
Folate deficiency can cause a number of diseases including neural tube defects and megaloblastic anemia, and still occurs in both developed and developing countries. Cereal-based food products are staple foods in many countries, and may therefore be useful sources of folate. The production of folate by microorganisms has been demonstrated in some cereal-based fermented foods, but has never been studied in a traditional African cereal based food spontaneously fermented. The microbiota of ben-saalga, a pearl-millet based fermented porridge frequently consumed in Burkina Faso, has a good genetic potential for the synthesis of folate, but the folate content of ben-saalga is rather low, suggesting that folate is lost during the different processing steps. The aim of this study was therefore to monitor changes in folate content during the different steps of preparing ben-saalga, from pearl-millet grains to porridge. Traditional processing involves seven different steps: washing, soaking, grinding, kneading, sieving, (spontaneous) fermentation, and cooking. Two type of porridge were prepared, one using a process adapted from the traditional process, the other a modified process based on fermentation by backslopping. Dry matter and total folate contents were measured at each step, and a mass balance assessment was performed to follow folate losses and gains. Folate production was observed during the soaking of pearl-millet grains (+26% to +79%), but the folate content of sieved batters (2.5 to 3.4μg/100g fresh weight) was drastically lower than that of milled soaked grains (17.3 to 19.4μg/100g FW). The final folate content of the porridges was very low (1.5 to 2.4μg/100g FW). The fermentation had no significant impact on folate content, whatever the duration and the process used. This study led to a better understanding of the impact on folate of the different processing steps involved in the preparation of ben-saalga.
Collapse
Affiliation(s)
- Fabien Saubade
- Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France
| | - Youna M Hemery
- Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France
| | - Isabelle Rochette
- Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France
| | - Jean-Pierre Guyot
- Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France
| | - Christèle Humblot
- Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France.
| |
Collapse
|
10
|
Saubade F, Humblot C, Hemery YM, Guyot JP. PCR screening of an African fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiota. Int J Food Microbiol 2016; 244:103-110. [PMID: 28092820 DOI: 10.1016/j.ijfoodmicro.2016.12.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 12/16/2016] [Accepted: 12/26/2016] [Indexed: 12/22/2022]
Abstract
Cereals are staple foods in most African countries, and many African cereal-based foods are spontaneously fermented. The nutritional quality of cereal products can be enhanced through fermentation, and traditional cereal-based fermented foods (CBFFs) are possible sources of lactic acid bacteria (LAB) with useful nutritional properties. The nutritional properties of LAB vary depending on the species and even on the strain, and the microbial composition of traditional CBFFs varies from one traditional production unit (TPU) to another. The nutritional quality of traditional CBFFs may thus vary depending on their microbial composition. As the isolation of potentially useful LAB from traditional CBFFs can be very time consuming, the aim of this study was to use PCR to assess the nutritional potential of LAB directly on the metagenomes of pearl-millet based fermented porridges (ben-saalga) from Burkina Faso. Genes encoding enzymes involved in different nutritional activities were screened in 50 metagenomes extracted from samples collected in 10 TPUs in Ouagadougou. The variability of the genetic potential was recorded. Certain genes were never detected in the metagenomes (genes involved in carotenoid synthesis) while others were frequently detected (genes involved in folate and riboflavin production, starch hydrolysis, polyphenol degradation). Highly variable microbial composition - assessed by real-time PCR - was observed among samples collected in different TPUs, but also among samples from the same TPU. The high frequency of the presence of genes did not necessarily correlate with in situ measurements of the expected products. Indeed, no significant correlation was found between the microbial variability and the variability of the genetic potential. In spite of the high rate of detection (80%) of both genes folP and folK, encoding enzymes involved in folate synthesis, the folate content in ben-saalga was rather low (median: 0.5μg/100g fresh weight basis). This work highlighted the limit of evaluating the nutritional potential of the microbiota of traditional fermented foods by the only screening of genes in metagenomes, and suggests that such a screening should be completed by a functional analysis.
Collapse
Affiliation(s)
- Fabien Saubade
- Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, BP 64501, 911 Avenue Agropolis, 34394 Montpellier Cedex 5, France
| | - Christèle Humblot
- Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, BP 64501, 911 Avenue Agropolis, 34394 Montpellier Cedex 5, France
| | - Youna M Hemery
- Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, BP 64501, 911 Avenue Agropolis, 34394 Montpellier Cedex 5, France
| | - Jean-Pierre Guyot
- Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, BP 64501, 911 Avenue Agropolis, 34394 Montpellier Cedex 5, France.
| |
Collapse
|
11
|
Hemery YM, Fontan L, Moench-Pfanner R, Laillou A, Berger J, Renaud C, Avallone S. Influence of light exposure and oxidative status on the stability of vitamins A and D₃ during the storage of fortified soybean oil. Food Chem 2015; 184:90-8. [PMID: 25872430 DOI: 10.1016/j.foodchem.2015.03.096] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Revised: 02/10/2015] [Accepted: 03/16/2015] [Indexed: 02/06/2023]
Abstract
Food fortification is implemented to address vitamins A and D deficiencies in numerous countries. The stability of vitamins A and D3 was assessed during a two-month period reproducing the usual oil storage conditions before sale to consumers. Soybean oils with different oxidative status and vitamin E contents were stored in the dark, semi-dark, or exposed to natural light. Lipid peroxidation took place after 3 weeks of storage in dark conditions. After 2 months, the vitamin A and D3 losses reached 60-68% and 61-68%, respectively, for oils exposed to natural light, and 32-39% and 24-44% in semi-dark conditions. The determining factors of vitamin A and D3 losses were (in decreasing order) the storage time, the exposure to light and the oxidative status of the oil, whereas vitamin E content had a protective role. Improving these parameters is thus essential to make vitamins A and D fortification in oils more efficient.
Collapse
Affiliation(s)
- Youna M Hemery
- Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France
| | - Laura Fontan
- Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France
| | | | - Arnaud Laillou
- UNICEF, Maternal Child Health and Nutrition Section, Phnom Penh, Cambodia
| | - Jacques Berger
- Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France
| | - Cécile Renaud
- Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France
| | - Sylvie Avallone
- Montpellier SupAgro, UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France.
| |
Collapse
|
12
|
Affiliation(s)
- Nuria Mateo Anson
- University of Maastricht, PO Box 616, 6200 MD, Maastricht, The Netherlands
| | | | | | | |
Collapse
|
13
|
Hemery YM, Mabille F, Martelli MR, Rouau X. Influence of water content and negative temperatures on the mechanical properties of wheat bran and its constitutive layers. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.01.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|