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View article: Arbuscular Mycorrhizal Fungi Inoculation Enhances Nutritional Quality of Prickly Pear (Opuntia ficus-indica) Fruits and Cladodes
Arbuscular Mycorrhizal Fungi Inoculation Enhances Nutritional Quality of Prickly Pear (Opuntia ficus-indica) Fruits and Cladodes Open
The effects of arbuscular mycorrhizal fungi (AMF) inoculation on the chemical composition of the fruits and cladodes of two Opuntia ficus-indica cultivars, characterized by their red and yellow fruit color, were investigated under field co…
View article: Impact of Cooking and Rhizopus oligosporus Fermentation on Antinutritional Factors and Isoflavones in Soybeans
Impact of Cooking and Rhizopus oligosporus Fermentation on Antinutritional Factors and Isoflavones in Soybeans Open
View article: Analyzing the miraculin content of Beninese Sisrè berries (Synsepalum dulcificum Schumach. & Thonn.) and exploring its thermal behavior
Analyzing the miraculin content of Beninese Sisrè berries (Synsepalum dulcificum Schumach. & Thonn.) and exploring its thermal behavior Open
The pulp of the miracle fruit (Synsepalum dulcificum) has the ability to change the acidic taste of ingested foods into a sweet taste. This functionality is due to miraculin, a glycoprotein presents in the pulp of the fruit. Miraculin is l…
View article: Advantages and Drawbacks of Plant-Based Beverages as Alternatives to Animal Milk: A Multidimensional Review
Advantages and Drawbacks of Plant-Based Beverages as Alternatives to Animal Milk: A Multidimensional Review Open
Background: Plant-based beverages have gained increasing prominence as alternatives to animal milk, particularly for individuals with lactose intolerance, milk protein allergies, or those adhering to vegetarian and vegan diets. The widespr…
View article: Physicochemical and Compositional Characterization of a Wild Fruit from the Angolan Miombo: Anisophyllea boehmii Engl.
Physicochemical and Compositional Characterization of a Wild Fruit from the Angolan Miombo: Anisophyllea boehmii Engl. Open
The loengo (Anisophyllea boehmii Engl.) is a wild fruit originating from the Miombo forest. It is very popular in Angola and has great potential for local development. However, as it has received little attention from researchers, its comp…
View article: Nutritional and microbiological dynamics in the preparation of prahoc fish paste
Nutritional and microbiological dynamics in the preparation of prahoc fish paste Open
Prahoc is a traditional fermented fish widely consumed in Cambodia. Nevertheless, the processing and nutritional values of this daily-consumed product were poorly described. This study offers a detailed analysis of the biochemistry, nutrit…
View article: Characterization of the Cultivable Microbiota and Biochemical Changes in Cashew Apples During Spontaneous Fermentation: Influence of Terroir, Phenotype, and Processing Factors
Characterization of the Cultivable Microbiota and Biochemical Changes in Cashew Apples During Spontaneous Fermentation: Influence of Terroir, Phenotype, and Processing Factors Open
View article: Characterization of the Cultivable Microbiota and Biochemical Changes in Cashew Apples During Spontaneous Fermentation: Influence of Terroir, Phenotype, and Processing Factors
Characterization of the Cultivable Microbiota and Biochemical Changes in Cashew Apples During Spontaneous Fermentation: Influence of Terroir, Phenotype, and Processing Factors Open
View article: An overview of the nutritional quality and health benefits linked to the world diversity of citrus fruits/juices
An overview of the nutritional quality and health benefits linked to the world diversity of citrus fruits/juices Open
Citrus juices represent a nutrient‐dense beverage due to the remarkable balance in their bioactive compounds (vitamins, minerals, dietary fibers, and phytochemicals such as flavonoids and carotenoids). This review aims to examine the nutri…
View article: Coupling crossflow microfiltration and nanofiltration for the concentration of aroma compounds in a raspberry hydroalcoholic extract
Coupling crossflow microfiltration and nanofiltration for the concentration of aroma compounds in a raspberry hydroalcoholic extract Open
This work investigated the coupling of microfiltration (MF) and nanofiltration (NF) to concentrate the volatile compounds in a raspberry hydroalcoholic extract. Enzymatic treatment increased the MF permeate flux by 30%–50%. The highest MF …
View article: Correlation between Kinetics of Pectin Degradation and Texture Loss of Okra (Abelmoschus esculentus L.) Puree during Thermal Treatments
Correlation between Kinetics of Pectin Degradation and Texture Loss of Okra (Abelmoschus esculentus L.) Puree during Thermal Treatments Open
Okra is a common vegetable in the African cuisine, known for its distinctive slimy texture. Plant cell walls include hydrocolloids, especially pectin, which contribute to their sliminess. This textural property is known to become lost duri…
View article: Assessment of the nutritional profiles and potentially toxic elements of wild and farmed freshwater fish in Cambodia
Assessment of the nutritional profiles and potentially toxic elements of wild and farmed freshwater fish in Cambodia Open
Climate change and pollution are threatening inland freshwater ecosystems which contribute to human well-being by providing food and incomes. To address this issue, aquaculture is expanding sometimes in intensive settings. We aimed to asse…
View article: Development of a Specific Fluorescence Post-Column Derivatization Method Coupled with Ion-Pair Chromatography for Phytate Analysis in Food
Development of a Specific Fluorescence Post-Column Derivatization Method Coupled with Ion-Pair Chromatography for Phytate Analysis in Food Open
View article: Coupling Flash Vacuum Expansion and Spray Drying to Produce Stable Polyphenolic Extract from Coffee Exocarp
Coupling Flash Vacuum Expansion and Spray Drying to Produce Stable Polyphenolic Extract from Coffee Exocarp Open
In the present work, the effect of the Flash Vacuum Expansion (FVE) process on the recovery of total phenolic content (TPC) from entire coffee peel was evaluated. The resulting extracts were microencapsulated by spray drying using maltodex…
View article: Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates
Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates Open
View article: Immunomodulatory and Antioxidant Properties of Ipomoea batatas Flour and Extracts Obtained by Green Extraction
Immunomodulatory and Antioxidant Properties of Ipomoea batatas Flour and Extracts Obtained by Green Extraction Open
Sweet potato (SP), Ipomoea batatas Lam, belongs to the Convolvulaceae family. It produces edible storage roots. Currently, orange varieties contribute to improving food systems and managing vitamin A deficiency. Processing of this food cro…
View article: Direct coupling of low frequency ultrasound to a crossflow microfiltration pilot plant for pulpy fruit juice clarification (Artocarpus heterophyllus Lam.)
Direct coupling of low frequency ultrasound to a crossflow microfiltration pilot plant for pulpy fruit juice clarification (Artocarpus heterophyllus Lam.) Open
View article: Kinetic modeling of four folates in a model solution at different temperatures and <scp>pH</scp> to mimic their behavior in foods during processing
Kinetic modeling of four folates in a model solution at different temperatures and <span>pH</span> to mimic their behavior in foods during processing Open
This study aims to generate new kinetic data on 4 folate forms, namely folic acid (FA), 5‐methyl‐tetrahydrofolate (5MTHF), 10‐formylfolic acid (10FFA) and tetrahydrofolate (THF) in the same conditions: model media at three temperatures (60…
View article: Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals?
Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals? Open
View article: Effect of high‐pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar ( <i>Mangifera indica</i> L.)
Effect of high‐pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar ( <i>Mangifera indica</i> L.) Open
High-pressure homogenization (HPH) was applied within a range of 300 to 1000 bar for 2 to 8 cycles. At constant dry matter (6.2%), pulp mass increased from 3.7 to 8%, indicating a change in particle organization. D90 varied from 197 to 20 …
View article: Nutrition, Healthcare Benefits and Phytochemical Properties of Cassava (Manihot esculenta) Leaves Sourced from Three Countries (Reunion, Guinea, and Costa Rica)
Nutrition, Healthcare Benefits and Phytochemical Properties of Cassava (Manihot esculenta) Leaves Sourced from Three Countries (Reunion, Guinea, and Costa Rica) Open
(1) Background: Manihot esculenta, cassava, is an essential food crop for human consumption in many parts of the world. Besides the wide use of its roots, cassava leaves have been used locally as green vegetables and for medicinal purposes…
View article: Couplage micro et nanofiltration tangentielles pour la concentration des composés d’arômes d’un extrait hydroalcoolique de framboise
Couplage micro et nanofiltration tangentielles pour la concentration des composés d’arômes d’un extrait hydroalcoolique de framboise Open
View article: Differential Nutrition-Health Properties of Ocimum basilicum Leaf and Stem Extracts
Differential Nutrition-Health Properties of Ocimum basilicum Leaf and Stem Extracts Open
(1) Background: Ocimum basilicum L. is an aromatic medicinal plant of the Lamiaceae family known as sweet basil. It is used in traditional medicine for its beneficial effects on gastrointestinal disorders, inflammation, immune system, pyre…
View article: Flash vacuum expansion: an alternative with potential for Ataulfo and Manila mango processing
Flash vacuum expansion: an alternative with potential for Ataulfo and Manila mango processing Open
View article: Effect of Elevated Carbon Dioxide Exposure on Nutrition-Health Properties of Micro-Tom Tomatoes
Effect of Elevated Carbon Dioxide Exposure on Nutrition-Health Properties of Micro-Tom Tomatoes Open
(1) Background: The anthropogenically induced rise in atmospheric carbon dioxide (CO2) and associated climate change are considered a potential threat to human nutrition. Indeed, an elevated CO2 concentration was associated with significan…
View article: Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (<i><scp>Phaseolus vulgaris</scp> L</i>.) from Madagascar
Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (<i><span>Phaseolus vulgaris</span> L</i>.) from Madagascar Open
The aim of this study was to evaluate the effects of soaking and thermal treatment on proteins, anthocyanins, α‐galactosides (stachyose, raffinose), tannins and inositol hexaphosphate (IP6), under different conditions, of three Phaseolus v…
View article: Feasibility of Individual Carotenoid Quantification in Mixtures Using UV-Vis Spectrophotometry with Multivariate Curve Resolution Alternating Least Squares (MCR-ALS)
Feasibility of Individual Carotenoid Quantification in Mixtures Using UV-Vis Spectrophotometry with Multivariate Curve Resolution Alternating Least Squares (MCR-ALS) Open
A fast and low-cost analytical method to determine the concentrations of carotenoids (β-carotene, lutein, and lycopene) from mixed standard solutions or from fruit extracts (kiwi fruits, tomato paste, pink grapefruit juice, kiwi-pineapple …
View article: Nutritional quality of Ready-to-Use Therapeutic Foods: focus on lipid composition and vitamin content
Nutritional quality of Ready-to-Use Therapeutic Foods: focus on lipid composition and vitamin content Open
Severe Acute Malnutrition (SAM) is still a public health issue in many low-income and middle-income countries. Its management has changed with the development of Ready-to-Use Therapeutic Foods (RUTF) that are energy-dense, lipid-based, mic…
View article: Use of an experimental design to optimise the saponification reaction and the quantification of vitamins A<sub>1</sub> and A<sub>2</sub> in whole fish
Use of an experimental design to optimise the saponification reaction and the quantification of vitamins A<sub>1</sub> and A<sub>2</sub> in whole fish Open
In ASEAN countries, small freshwater fish species contribute to the nutritional needs of people with few livelihoods by providing them with significant amounts of protein, fat, vitamins and minerals. Some species are eaten whole (with thei…
View article: Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils
Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils Open