HAL Id: hal-02619762
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Submitted on 25 May 2020
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Cheese-flavored expanded snacks with low lipid content:
Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
Michele Eliza Cortazzo Menis-Henrique, Natália Soares Janzantti, Isabelle Andriot, Etienne Semon, Olivier Berdeaux, Pascal Schlich, Ana Carolina
Conti-Silva
To cite this version:
Michele Eliza Cortazzo Menis-Henrique, Natália Soares Janzantti, Isabelle Andriot, Etienne Semon, Olivier Berdeaux, et al.. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products.
LWT - Food Science and Technology, Elsevier, 2019, 105, pp.30-36. �10.1016/j.lwt.2019.01.052�. �hal- 02619762�
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
Version postprint
Comment citer ce document :
Menis-Henrique, M. E. C. (Auteur de correspondance), Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., Conti-Silva, A. C. (2019). Cheese-flavored expanded snacks with low
lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. , DOI :
10.1016/j.lwt.2019.01.052
