0000000000131180
AUTHOR
Gaëlle Arvisenet
showing 2 related works from this author
Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography.
2013
Poster (1 page); National audience; Odour is one of the main factors contributing to the consumer acceptability of food products. Characterization of odorant compounds thus represents an important challenge for the food industry. Caramel is the resulting product of controlled heat treatment of sugars. Its volatile fraction includes a large number of oxygenated heterocycles as furans and furanones. Due to similar properties, these compounds exhibit similar interactions with the column stationary phase. Consequently, the one-dimensional Gas Chromatography (GC) profile of the volatile fraction of caramel shows numerous co-elutions. The aim of this study was to optimize a two-dimensional chroma…
Paradox between malnutrition and nutritional richness of foods in Madagascar: the example of Moringa oleifera
2013
Madagascar has two faces: a developing country with a high percentage of population under poverty scale, and a country rich in natural resources. Only few studies examined this paradox between malnutrition prevalence and food availability. In other developing countries Moringa oleifera (MO) was proposed as a potential solution for its high nutritional value. In Madagascar this plant grows in the wild.The present research investigated why MO leaves are not part of Malagasy diet and how it could be introduce as daily food. A first study examined the actual nutritional composition of Malagasy MO leaves, and a second one the perceived nutritional value of these leaves by Malagasy people.Results …