M
Michel Parmentier
Researcher at École nationale supérieure d'agronomie et des industries alimentaires
Publications - 86
Citations - 2560
Michel Parmentier is an academic researcher from École nationale supérieure d'agronomie et des industries alimentaires. The author has contributed to research in topics: Polyunsaturated fatty acid & Linoleic acid. The author has an hindex of 23, co-authored 80 publications receiving 2338 citations. Previous affiliations of Michel Parmentier include Nancy-Université & École Normale Supérieure.
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Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential
TL;DR: In this article, a classification of the FA profiles of 80 vegetable oil sources, according to their nutritional potential, is provided. But the focus of the review is on the impact of each dietary FA on blood lipid composition (LDL-cholesterol, HDL cholesterol, and circulating triacylglycerols).
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Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates
TL;DR: In this article, protein hydrolysates from salmon heads were obtained by enzymatic treatment with Alcalase(r) 2.4L. Response surface methodology (RSM) allowed optimization of temperature, enzyme/substrate, and pH leading to various hydrolyates (11.5% to 17.3% hydrolysis degree [DH]) and protein recovery ranging from 47% to 70%.
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Analysis of lipids extracted from salmon (Salmo salar) heads by commercial proteolytic enzymes
TL;DR: Salmon head phospholipids may be more effective carriers of highly unsaturated fatty acids to specific tissues than triacylglycerols, as shown by their content in EPA and DHA.
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Extraction, chemical composition and nutrional characterization of vegetable oils: Case of Amaranthus hybridus (var 1 and 2) of Congo Brazzaville
TL;DR: Amaranthus hybridus is a vegetable which is eaten in Congo Brazzaville and in other countries as discussed by the authors, and two varieties of A. hybridus seeds (var 1 and 2) were selected for this study.
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Proteolytic Extraction of Salmon Oil and PUFA Concentration by Lipases
TL;DR: Commercial proteases (Alcalase®, Neutrase®, and Flavourzyme™) were tested for their ability to release the oil content of marine by-products (salmon heads) and the amount of oil obtained after 2 hours was close to that obtained by the chemical extraction method.