30 results on '"Billaud, Catherine"'
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2. Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid
3. The potential antimutagenic and antioxidant effects of Maillard reaction products used as “natural antibrowning” agents
4. Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds
5. Proteases as tools to generate pea protein hydrolysates with interesting antioxidant and functional properties
6. Do natural antioxidants protect food lipids in gelled emulsions throughout their life cycle?
7. New processes for production of fruit-derived products with optimised organoleptic and nutritional qualities : the ANR project 'TEMPANTIOX'
8. Heat Inactivation of Polyphenol Oxidase and Peroxidase as a Function of Water Activity: A Case Study of Mango Drying
9. Evaluation of ascorbic acid and sugar degradation products during fruit dessert processing under conventional or ohmic heating treatment
10. Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press
11. Effect of cyclodextrins on polyphenol oxidation catalyzed by apple polyphenol oxidase
12. A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural
13. Modelling the reactions between free phenols, vitamin C, apple polyphenoloxidase and oxygen during a thermal treatment
14. Use of Experimental Design Methodology To Prepare Maillard Reaction Products from Glucose and Cysteine Inhibitors of Polyphenol Oxidase from Eggplant (Solanum melongena)
15. Maillard reaction products as “natural antibrowning” agents in fruit and vegetable technology
16. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—II. Kinetic study and mechanism of inhibition
17. Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with l-cysteine under various conditions of pH and temperature
18. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—I: Enzymatic browning and enzyme activity inhibition
19. Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. II. Kinetic study and mechanism of inhibition
20. Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods
21. Louis‐Camille Maillard, 1878–1936
22. Les oxydoréductases intervenant en malterie-brasserie
23. Le fenugrec : composition, valeur nutritionnelle et physiologique
24. POLYPHENOLIC SUBSTRATES OF CATIONIC AND NEUTRAL/ANIONIC PEROXIDASES FROM BARLEY AND MALT USING A CHRONOMETRIC METHOD FOR THE DETERMINATION OF POD ACTIVITY
25. Comparison of β-Cyclodextrin Effect on Polyphenol Oxidation Catalyzed by Purified Polyphenol Oxidase from Different Sources
26. Substrates and Carboxylic Acid Inhibitors of a Partially Purified Polyphenol Oxidase from Gum Arabic
27. Resolution of several racemic 3-hydroxy-1,4-benzodiazepin-2-ones by high-performance liquid chromatography on a chiral silica-bonded stationary phase
28. Effects of harmane on growth andin vivometabolism of aflatoxin B1in male and female rats
29. COMPARISON OF PEROXIDASES FROM BARLEY KERNEL ( Hordeum vulgare L.) AND WHEAT GERM ( Triticum aestivum L.): ISOLATION AND PRELIMINARY CHARACTERIZATION.
30. Effects of harmane on growth and in vivo metabolism of aflatoxin B1 in male and female rats
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