C
Carole Prost
Researcher at Centre national de la recherche scientifique
Publications - 38
Citations - 1475
Carole Prost is an academic researcher from Centre national de la recherche scientifique. The author has contributed to research in topics: Aroma & Maillard reaction. The author has an hindex of 17, co-authored 38 publications receiving 1130 citations. Previous affiliations of Carole Prost include National Autonomous University of Mexico & University of Nantes.
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Sourdough volatile compounds and their contribution to bread: A review
TL;DR: In this paper, a review of the volatile compounds previously reported in sourdough and sour-dough bread in order to highlight the most common ones was carried out to understand their origins and their contribution to bread aroma.
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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods.
TL;DR: This paper presents a review of the different solutions available to control or moderate the MR in various food products from preventive to removal methods.
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Relationship between texture and pectin composition of two apple cultivars during storage
Ludivine Billy,Ludivine Billy,Emira Mehinagic,Gaëlle Royer,Catherine M.G.C. Renard,Gaëlle Arvisenet,Carole Prost,Frédérique Jourjon +7 more
TL;DR: In this article, the authors investigated the changes in apple texture during storage by different physical (penetrometry, compression) and chemical measurements (extraction and analysis of pectin composition) and determined the most relevant biochemical markers in relation to different sensory properties of apple texture.
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Acrylamide in Baking Products: A Review Article
TL;DR: In this paper, the authors present some results from recent investigations of the effects of different factors affecting acrylamide formation in bakery products and make recommendations as guidelines for baking manufacturers to reduce the level of the chemical in their products.
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Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking
Pauline Poinot,Gaëlle Arvisenet,Joëlle Grua-Priol,Catherine Fillonneau,Alain Le-Bail,Carole Prost +5 more
TL;DR: In this paper, the influence of inulin on the formation and release of white bread volatiles was studied during baking, using an innovative on-line baking extraction device, and it was demonstrated that inulin accelerated the formation of the bread crust and the Maillard reaction.