Synopsis of recent research by authors named "Gregory Loaec"
- Gregory Loaec's research primarily focuses on the effects of agricultural practices on the chemical composition and sensory characteristics of chicory and coffee substitutes, particularly in relation to harmful compounds such as acrylamide and N(ε)-carboxymethyl-lysine (CML).
- A significant finding from his work includes the impact of nitrogen fertilizer on the formation of volatile compounds during the roasting of chicory, indicating a trade-off between reducing acrylamide formation and maintaining desirable sensory attributes.
- In addition to agricultural practices, Loaec has contributed to developing analytical methods for quantifying harmful substances in food products, aiming to ensure food safety while assessing the health implications of compounds produced during food processing.
