Françoise Nau
23
Documents
Identifiants chercheurs
francoise-nau-
0000-0002-0167-8759
- IdRef : 083263438
Présentation
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Technological advances in egg product processing with reference to allergenicityXVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
Communication dans un congrès
hal-01595727v1
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Profil de sensibilisation aux protéines d'oeuf et prédiction de la tolérance7. Congrès Francophone d’Allergologie, Apr 2015, Paris, France
Communication dans un congrès
hal-02809143v1
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Revisiting egg yolk involvement in children food allergy to eggFood Allergy & Anaphylaxis Meeting, The European Academy of Allergy and Clinical Immunology (EAACI). Zurich, CHE., Feb 2013, Nice, France. 1 p
Communication dans un congrès
hal-01209772v1
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Bioactive egg components and their potential uses11. European Symposium on the Quality of Eggs and Egg Products, May 2006, Doorwerth, Netherlands
Communication dans un congrès
hal-01453972v1
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Bioactive egg components and their potential uses11. European Symposium on the Quality of Eggs and Egg Products, May 2005, Doowerth, Netherlands
Communication dans un congrès
hal-02760882v1
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Involvement of raw and heated egg yolk in children food allergy to eggPoster de conférence hal-01901470v1 |
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Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicityPoster de conférence hal-01901473v1 |
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Assessement of the nutritional quality of egg proteins in humans using intrinsic and uniformly doubly [15N]-[13C]- labellingInternational Symposium: Dietary Protein for Human Health, Mar 2011, Auckland, New Zealand. Palmerston North Historical Society, 2011, 124 p., 2011, Symposium Proceedings: International Symposium Dietary Protein for Human Health 2011: Skycity Convention Centre, Auckland, New Zealand, 27-30 March 2011
Poster de conférence
hal-02747624v1
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Profil de sensibilisation aux protéines d'œuf et prédiction de la toléranceRencontres de la recherche en santé dans le Grand Ouest, May 2010, Nantes, France. 1 p., 2010
Poster de conférence
hal-02823884v1
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Presentation of the Ovoproduct MatrixAlteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50001-8⟩
Chapitre d'ouvrage
hal-01861722v1
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From Eggs to Egg ProductsHandbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2
Chapitre d'ouvrage
hal-01349151v1
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Les émulsions et les mousses à base d'oeufsEmulsions laitières et Foisonnement, Lavoisier, 482 p., 2013, 978-2-7462-3203-7
Chapitre d'ouvrage
hal-01209478v1
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Processed egg productsImproving the safety and quality of eggs and egg products Volume 1: Egg chemistry, production and consumption, 213, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-84569-754-9
Chapitre d'ouvrage
hal-01454198v1
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Bioactive fractions of eggs for human and animal healthImproving the safety and quality of eggs and egg products Volume 2 : Egg safety and nutritional quality, 214, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-072-0
Chapitre d'ouvrage
hal-01454195v1
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Composition de l'oeufScience et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, 2010, Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3
Chapitre d'ouvrage
hal-02822901v1
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Egg proteinsHandbook of hydrocolloids, 173 (2. édition), CRC press, 948 p., 2009, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-4398-0820-7
Chapitre d'ouvrage
hal-01454417v1
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