{"id":106,"title":"Synchrotron SOLEIL’s contribution to What’s on our plates","url":"https://www.synchrotron-soleil.fr/contributions/WhatsOnOurPlates/","short_description":"Synchrotron SOLEIL contributes to improving the safety of food, as well as its nutritional and organoleptic qualities, notably through a strong partnership with INRAe, and by hosting researchers from major institutes and schools in the agri-food sector.\r\nWith a focus on...\r\n• Food safety \u0026amp; allergies – Do we really know what’s on our plates?\r\n• Milk \u0026amp; dairy products - Maintaining their nutritional qualities and understanding their assimilation by the body.\r\n• Fried foods, meat and foie gras - Reducing caloric intake, optimizing cooking processes.\r\n• The mouthfeel of astringency - Deciphering the mechanisms underlying food flavor.","doi":"","deliverable":null,"remote_updated_date":null,"remote_created_date":null,"created_at":"2022-01-26T11:29:05.634Z","updated_at":"2022-01-26T11:29:05.634Z","content_provider_id":2,"keywords":["combined analysis techniques","food safety","allergens","astringency"],"licence":"notspecified","difficulty_level":"notspecified","target_audience":["beamline users","industry"],"language":null,"scientific_topics":[],"external_resources":[],"authors":[],"contributors":[]}