0000000000954351
AUTHOR
Amandine Fessard
showing 4 related works from this author
Nutritional and microbiological quality of tiger nut tubers (Cyperus esculentus), derived plant-based and lactic fermented beverages
2018
International audience; Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation…
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
2020
Abstract Background Carotenoids are isoprenoids compounds widely distributed in foods. A difference of carotenoids relative to other food bioactives is that some can be converted into compounds exhibiting vitamin A activity, which is essential for humans. Besides, they are more versatile as they are also natural pigments, antioxidants and can be involved in health-promoting actions. Lately, they are also attracting interest in relation to skin beauty. Their importance for different industry sector (foods, feeds, pharmaceutical, cosmetics) is therefore indisputable. Carotenoids can be obtained by different approaches including extraction from appropriate sources or synthesis. Scope and appro…
Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Character…
2019
The aim of this study was to assess the effect of temperature, solvent (hydroethanolic mixtures) and pH on the recovery of individual phenolic compounds from &ldquo
Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective
2020
Cactus Opuntia ficus indica is widely distributed in (semi-) arid regions. Fruit and cladodes are processed into many food products. Cladodes are used as vegetables, but their main use is flour, wh...