Christian Mestres - Academia.edu (original) (raw)

Papers by Christian Mestres

Agriculture et Développement, 1999

I 9 I & transformation «? m m J u J Uaklui sec : un petit déjeuner prêt à l'emploi Expérience d'u... more I 9 I & transformation «? m m J u J Uaklui sec : un petit déjeuner prêt à l'emploi Expérience d'une production artisanale au Bénin Vaklui est une bouillie traditionnelle béninoise, à base de farine de maïs fermentée, très appréciée des consommateurs urbains. Il est fabriqué artisanalement tous les jours, mais il ne se conserve pas. Une expérience de production semi-industrielle d'aklui stabilisé séché et prêt à l'emploi a permis de mettre sur le marché un nouveau produit, l'aklui sec, plus cher mais correspondant à la demande urbaine actuelle.

Journal of Agricultural and Food Chemistry, Jun 12, 2008

Volatile compounds of cooked rice from scented (Aychade, Fidji) and nonscented (Ruille) cultivars... more Volatile compounds of cooked rice from scented (Aychade, Fidji) and nonscented (Ruille) cultivars grown in the Camargue area in France were compared to that of a marketed Asian scented one (Thai) by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). GC-O analyses of the organic extracts resulted in the perception of 40 odorous compounds. Only two compounds, oct-1-en-3-one and 2-acetyl-1-pyrroline, were almost always perceived. Hierarchical cluster analysis showed that most of the difference between rice odors was linked to quantitative differences with only 11 compounds being specific to some of the rice. Sixty compounds were identified and quantified by GC-MS, including a few new odor-active components. Principal component analysis enabled us to differentiate scented cultivars from a nonscented one, and scented rice cultivars from Camargue from a Thai sample. Calculated odor-active values evidenced that the Thai sample odor differed from that of scented Camargue cultivars because of the degradation of lipids and of cinnamic acid compounds.

Sorghum is a crucial food crop in Africa and Asia and has a significant role as feed in the Ameri... more Sorghum is a crucial food crop in Africa and Asia and has a significant role as feed in the Americas and Europe. Grain quality determined by amylose and protein contents is an important trait for varietal acceptance by consumers. The genetic traits have been previously explored using QTL approaches. To validate candidate genes, we started association studies in a sorghum core collection of 210 accessions whose structure is already well understood. Using cereal sequences of the Waxy and Opaque-2 genes involved in amylose and protein content respectively, we designed primers and sequenced the amplification products to detect single nucleotide polymorphism (SNPs). Using a set of 22 accessions representative of the core collection diversity, we sequenced 53 and 47% of the Waxy and Opaque-2 genes, respectively. We found 21 SNPs in the Waxy gene, 5 being non-synonymous, which allowed grouping the 22 accessions into 7 haplotypes. For Opaque-2, we found 9 SNPs, one being non-synonymous, defining 3 haplotypes. These SNPs will be genotyped in the whole core collection. We phenotyped the core collection for amylose and protein contents using near infra-red spectrometry (NIRS). From the results of a first NIRS run, a sample of 110 accessions was selected to be analyzed chemically and was used for the establishment of calibration equations. The phenotypes of the remaining accessions were predicted by NIRS. Prolamine profiles were established by HPLC. All accessions were phenotyped for vitreousness and hardness index. Association tests will be carried out. (Texte integral)

Cereal Chemistry, 1991

... Cereal Chem. 48:478. MESTRES, C., LOUIS-ALEXANDRE, A., MATENCIO, F., and LAHLOU, A., 1991. Dr... more ... Cereal Chem. 48:478. MESTRES, C., LOUIS-ALEXANDRE, A., MATENCIO, F., and LAHLOU, A., 1991. Dry-milling properties of maize. ... ICRISAT Center: Patancheru, India. PAULSEN, MR, and HILL, LD, I935. Corn quality factors affecting dry-milling performance. J. Agric. Eng. ...

Food Science and Nutrition, Jan 21, 2021

Food Chemistry, Aug 1, 2020

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

International Dairy Journal, Aug 1, 2021

Mare milk has been consumed for thousands of years in Central Asia and neighboring regions. Its c... more Mare milk has been consumed for thousands of years in Central Asia and neighboring regions. Its composition is similar to human milk, but different from cow's milk. Fermentation with lactic acid bacteria and yeasts leads to the production of a traditional drink called qymyz. Qymyz, which is a symbol of good health, is a central part of the national cuisine and of the traditional cycle of horse husbandry, as well as playing a role in the cultural identity of Central Asian people. Mare milk, along with qymyz, has been reported to have a wide range of therapeutic effects. In this article, the authors have compiled information on mare milk composition, qymyz production and the therapeutic effects of mare milk and its products.

Figure 1. Représentation schématique de la fermentation des fèves Levure γ pH γ T°C γPO 2 γ [Acét... more Figure 1. Représentation schématique de la fermentation des fèves Levure γ pH γ T°C γPO 2 γ [Acétate ] γ [etoh] γ gluc. γ N Ethanol

Food Quality and Preference, Oct 1, 2022

Food Chemistry, Mar 1, 2021

Folate is a fundamental vitamin for metabolism in plants and humans. A modelling approach has bee... more Folate is a fundamental vitamin for metabolism in plants and humans. A modelling approach has been developed to characterize the reactivity of folates in cowpea seeds during germination at 30°C, using a water-to-seed ratio of 1:1 (w/w). For this purpose, the concentrations of folic acid, 10-formylfolic acid, 5-methyltetrahydrofolate, 5formyltetrahydrofolate and tetrahydrofolate were determined in seeds during germination times up to 96 h. Two reaction models were sequentially built and adjusted to experimental data to describe changes in concentration in cowpea seed during two germination phases: before 14 h and after 48 h. Results showed intense enzymatic interconversion of all folate vitamers into 5-methyltetrahydrofolate before 14 h of germination and high enzymatic production of 5-methyltetrahydrofolate, 5-formyltetrahydrofolate and tetrahydrofolate after 48 h of germination. This study suggests that a long germination process could be more beneficial than soaking to increase the production of bioavailable folates within the seed for human consumption. 1. Introduction Today the consumption of legume seeds is increasingly recommended due to their high nutritional value (Iqbal, Khalil, Ateeq, & Khan, 2006), but also because of their environmental benefits and sustainable production in general (Graham & Vance, 2003). Legumes such as cowpea seeds are rich in proteins, essential amino acids along with starch and minerals (El-Adawy, 2002). In particular, legumes are a good source of vitamins belonging to the folates group (vitamin B9) that are essential for humans (Gonçalves et al., 2016). Indeed, legumes generally contain between 300 and 400 μg/100 g (db) of folates (Ringling & Rychlik, 2012). The main folate vitamers in legume seeds are polyglutamated, methylated or formylated forms (

Journal of Cereal Science, Sep 1, 1998

Four Beninese cultivars (two local ecotypes and two new cultivars) were tested for their ability ... more Four Beninese cultivars (two local ecotypes and two new cultivars) were tested for their ability to produce ogi. The two local ecotypes, having friable and floury to medium vitreous kernels, gave a higher yield of ogi (10% more) than the improved cultivars that had coherent and vitreous kernels. They also gave slightly more viscous ogi porridges. Whatever the storage conditions (20 to 35°C, 3 to 15 d), a hetero-lactic fermentation generated two characteristic products: lactic acid and ethanol. However, the fermentation process was more intense and more rapid at 35°C giving a peak in acidity at the end of the first week, then a decrease during the second week. In parallel, ori porridge viscosity increased during the second week of fermentation.

Journal of Cereal Science, May 1, 1993

Journal of Cereal Science, Nov 1, 1996

Chemical characteristics of 18 normal maize grain samples, having a wide range of physical proper... more Chemical characteristics of 18 normal maize grain samples, having a wide range of physical properties (endosperm vitreousness, kernel friability and milling characteristics), were analysed and related to physical properties. Measurement of damaged starch showed that starch behaved as a passive filler in endosperm. Endosperm protein content and class, as determined from extractability properties and reversed-phase high-performance liquid chromatography, were correlated with kernel physical properties. Endosperm vitreousness and kernel mechanical properties (kernel friability and milling characteristics) were related to different components, however. Vitreousness seems to be linked to the proportion (%) of the two-zein fractions, whereas friability increased when-zein content decreased and when salt extractable protein content increased.