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Nadine Leconte

Institut national de la recherche agronomique

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Publication

Featured researches published by Nadine Leconte.

Journal of Dairy Research | 2001

Determination of taste-active compounds of a bitter Camembert cheese by omission tests

Erwan Engel; C. Septier; Nadine Leconte; Christian Salles; Jean-Luc Le Quéré

The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found to be due to small peptides whose mass distribution was obtained by RPHPLC-MS (400-3000 Da) and whose taste properties are discussed.

Lait | 2003

The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese

Marie-Caroline Michalski; Jean-Yves Gassi; Marie-Hélène Famelart; Nadine Leconte; Bénédicte Camier; Françoise Michel; Valérie Briard

Lait | 2004

The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

Marie-Caroline Michalski; Bénédicte Camier; Valérie Briard; Nadine Leconte; Jean-Yves Gassi; Henri Goudédranche; Françoise Michel; Jacques Fauquant

European Journal of Lipid Science and Technology | 2003

The fatty acid composition of small and large naturally occurring milk fat globules

Valérie Briard; Nadine Leconte; Françoise Michel; Marie-Caroline Michalski

European Journal of Lipid Science and Technology | 2005

Differently sized native milk fat globules separated by microfiltration: fatty acid composition of the milk fat globule membrane and triglyceride core

Caroline Fauquant; Valérie Briard; Nadine Leconte; Marie-Caroline Michalski

Chemistry and Physics of Lipids | 2004

Native fat globules of different sizes selected from raw milk: thermal and structural behavior.

Marie-Caroline Michalski; Michel Ollivon; Valérie Briard; Nadine Leconte; Christelle Lopez

European Journal of Nutrition | 2006

The supramolecular structure of milk fat influences plasma triacylglycerols and fatty acid profile in the rat

Marie-Caroline Michalski; Anisio Francesco Soares; Christelle Lopez; Nadine Leconte; Valérie Briard; Alain Géloën

International Dairy Journal | 2002

Fractionation of the water-soluble extract of a cheese made from goats' milk by filtration methods: behaviour of fat and volatile compounds

Erwan Engel; Jean-Baptiste Lombardot; Anita Garem; Nadine Leconte; C. Septier; Jean-Luc Le Quéré; Christian Salles

Lait | 2002

Heat-induced coagulation of goat milk: modification of the environment of the casein micelles by membrane processes

Saïd Bouhallab; Nadine Leconte; Yvon Le Graët; Anita Garem

Archive | 2002

Use of Omission Tests to Evaluate Taste-Active Compounds in Food: Application to Cheese and Tomato

Erwan Engel; Christian Salles; Sophie Nicklaus; C. Septier; Nadine Leconte; J.L. Le Quéré

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Valérie Briard

Institut national de la recherche agronomique

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Christelle Lopez

Agrocampus Ouest

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Bénédicte Camier

Institut national de la recherche agronomique

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Eric Beaucher

Institut national de la recherche agronomique

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Françoise Michel

Institut national de la recherche agronomique

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Jacques Fauquant

Institut national de la recherche agronomique

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Benoit Robert

Agrocampus Ouest

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C. Septier

Institut national de la recherche agronomique

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Christian Salles

University of Burgundy

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Erwan Engel

Institut national de la recherche agronomique

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