Oléagineux, Corps gras, Lipides最新文献_第7页

Progrès génétique en colza et perspectives 油菜籽的遗传进展与展望

Oléagineux, Corps gras, Lipides Pub Date : 2012-05-01 DOI: 10.1051/OCL.2012.0456

X. Pinochet, M. Renard

引用次数: 9

Impact du colza sur l’environnement : évaluation et limites méthodologiques 油菜籽对环境的影响:评价和方法限制

Oléagineux, Corps gras, Lipides Pub Date : 2012-05-01 DOI: 10.1051/OCL.2012.0454

C. Sausse, Nicolas Cerrutti, H. Hebinger

引用次数: 2

Règlementation relative à l’étiquetage et aux allégations des produits alimentaires en général, et des huiles et matières grasses en particulier 关于食品，特别是油和脂肪的标签和声明的规定

Oléagineux, Corps gras, Lipides Pub Date : 2012-03-01 DOI: 10.1051/OCL.2012.0439

M. Saillard

{"title":"Règlementation relative à l’étiquetage et aux allégations des produits alimentaires en général, et des huiles et matières grasses en particulier","authors":"M. Saillard","doi":"10.1051/OCL.2012.0439","DOIUrl":"https://doi.org/10.1051/OCL.2012.0439","url":null,"abstract":"Scientific research has evolved to identify relationship between nutrients and health effects. Theses scientific evidences can help to establish public health recommendations, which will be used by operators to formulate or optimize their food products. Labelling serves as a support for consumer information, raising its awareness about the food product nutritional composition. This enables the consumer to make an informed choice. Labelling also participates in the promotion of some of the food components, e.g. essential fatty acids in vegetable oils. In this context, regulation has evolved and allows operators to highlight nutritional benefits of their products via labelling information. Two different types of information must be distinguished: nutrition labelling and nutrition or health claims. The new European Regulation 1169/2011 on the provision of food information to consumers, published at the end of 2011, establishes a mandatory nutrition labelling with a fixed list of nutrients. Hence, food manufacturers are required to label the energy, fat, saturated fat, carbohydrate, sugars, protein and salt content of all their products. The Regulation on nutrition and health claims made on foods, published at the end of 2006, applies stringent rules to the use of claims and introduces the concept of a positive list for nutrition and generic health claims. This regulation aims at supporting public health recommendations and at providing the consumer with a high level of protection. A number of claims can be applied to vegetable oils. Nutrition labelling is an essential tool to disseminate and popularize scientific information in order to outreach consumers, as in the case of fatty acids, plant sterols or fat-soluble vitamins labeled in vegetable oils.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"1 1","pages":"76-82"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86627269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Friture profonde : les interactions huile-produit 家具深度:少互动，少产品

Oléagineux, Corps gras, Lipides Pub Date : 2012-03-01 DOI: 10.1051/OCL.2012.0444

F. Courtois, Aman Mohammad Ziaiifar, Isabelle Trezzani, G. Trystram

引用次数: 4

Évaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiques instrumentales et sensorielles d’une matrice de type cake 评估6种脂肪(手掌和非手掌)对蛋糕基质的仪器和感官特征的影响

Oléagineux, Corps gras, Lipides Pub Date : 2012-03-01 DOI: 10.1684/OCL.2012.0434

Sophie Delacharlerie, Céline Poncelet, C. Chêné, Marianne Sindic

引用次数: 1

Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel 植物油脂:功能资源和营养价值

Oléagineux, Corps gras, Lipides Pub Date : 2012-03-01 DOI: 10.1051/OCL.2012.0446

O. Morin, Xavier Pagès-Xatart-Parès

{"title":"Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel","authors":"O. Morin, Xavier Pagès-Xatart-Parès","doi":"10.1051/OCL.2012.0446","DOIUrl":"https://doi.org/10.1051/OCL.2012.0446","url":null,"abstract":"The wide variety of oleaginous resources potentially provides to industrial users a wide range of fats and oils, and so, a large range of properties. But less than 10 vegetable fats and oils – such as palm and its fractions, soybean, rapeseed, sunflower, cotton, peanut and olive oils – represent more than 90 % of the world production. So, these few vegetable fats and oils will have to respond simultaneously to numerous expectations, depending on the user, such as providing optimized nutrients and offering the texture looked forward or resisting to an established cooking temperature. Innovation (use of new variety with modified compositions, existing “niche” oil or completely new resource) could be an option to solve a specific issue, even if economical or regulatory constraints may not favor such alternatives. After summarizing vegetable fats and oils composition and the properties of fatty acids, this paper presents not only optimized processes allowing extraction of compounds of interest, but also processes for the conversion and enlargement of oils and fats functionalities in order to answer to the different and specific expectations of industrial users and consumers.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"23 1","pages":"63-75"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84364586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 23

Fonctionnalités des huiles et graisses 油和脂肪的特点

Oléagineux, Corps gras, Lipides Pub Date : 2012-03-01 DOI: 10.1051/OCL.2012.0449

La Rédaction

引用次数: 0

Emulsified lipids: formulation and control of end-use properties 乳化脂质:配方和最终用途性能的控制

Oléagineux, Corps gras, Lipides Pub Date : 2012-03-01 DOI: 10.1051/OCL.2012.0438

F. Leal-Calderon

引用次数: 13

Balancing functional and nutritional quality of oils and fats: Current requirements and future trends 平衡油和脂肪的功能和营养质量:目前的需求和未来的趋势

Oléagineux, Corps gras, Lipides Pub Date : 2012-03-01 DOI: 10.1051/OCL.2012.0441

K. V. D. Bremt, V. Hoed, Katrien Müllendorff, F. Arnaut

{"title":"Balancing functional and nutritional quality of oils and fats: Current requirements and future trends","authors":"K. V. D. Bremt, V. Hoed, Katrien Müllendorff, F. Arnaut","doi":"10.1051/OCL.2012.0441","DOIUrl":"https://doi.org/10.1051/OCL.2012.0441","url":null,"abstract":"Oils and fats play an important role in the structure, aroma and stability of a wide variety of food products, as well as in their nutritional properties. For Puratos, a producer of ingredients for bakery, patisserie and chocolate sector, functionality and taste are of utmost importance, but the company also wants to contribute to the balanced diet of consumers. Vegetable oils and fats are used in margarines and releasing agents, vegetable creams, compound chocolate, fillings and emulsifiers. Each application requires an oil or fat with specific physicochemical properties in order to ensure the optimal structure, stability and taste of the end product. Traditionally, (partially) hydrogenated vegetable oils deliver important functional characteristics concerning crystallization behaviour, directly linked with the workability, melting properties, stability and mouth feel of the food product. However, due to negative nutritional implications, trans fats are to be replaced by healthier alternatives, preferably not by saturated fats. Consumers – and in some regions, legal instances – demand transfree or hydro-free products while not compromising on taste. Alternative fats and oils will be discussed concerning their functional and nutritional properties.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"48 1","pages":"83-88"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90476372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Huiles et graisses comme agents d’enrobage dans l’industrie agro-alimentaire 在食品工业中用作涂料的油脂

Oléagineux, Corps gras, Lipides Pub Date : 2012-03-01 DOI: 10.1051/OCL.2012.0437

A. Royer, Bernard Prilleux

引用次数: 0