0000000000005090

AUTHOR

Pierre Temple-boyer

showing 2 related works from this author

Salt release monitoring with specific sensors in "in vitro" oral and digestive environments from soft cheeses

2012

International audience; The objective of the present work is to demonstrate the interest and the feasibility of the measurement of NaCl concentrations in soft cheeses and in particular an in vitro digestion process by the use of chemical sensors. The analyzed matrices were the commercial Italian mozzarella cheeses and domestic cheese base models. The classification of mozzarellas was performed according to their salinity, while the breakdown of cheese base models has been followed both at initial steps of digestion in artificial mouth dispositive mimicking the oral sphere and in a gut-imitating digester (TIM-1). During the breakdown of soft cheese in the digester, the estimated values for N…

in vitro digestion processBase (chemistry)SodiumAnalytical chemistrySalt (chemistry)chemistry.chemical_elementSodium Chloridein vitro mouth processSodium detectionSettore ING-INF/01 - Elettronica01 natural sciencesChlorideChemistry Techniques AnalyticalAnalytical ChemistrySoft cheesesSalt release0404 agricultural biotechnologyBiomimetics[SDV.IDA]Life Sciences [q-bio]/Food engineeringCalibrationmedicine[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringIntestinal MucosaSensor arraychemistry.chemical_classificationMouthChromatographyIonic chromatographySettore CHIM/07 - Fondamenti Chimici delle Tecnologie010401 analytical chemistry04 agricultural and veterinary sciences040401 food science0104 chemical sciencesSalinitychemistrySalt release in vitro mouth process in vitro digestion process Sensor array Sodium detection Soft cheesesDigestionDairy ProductsDigestionmedicine.drug
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WS2 (P53): Development of Glutamate-EnFET-based enzymatic microsensors for food analysis

2012

International audience; Glutamic acid and especially its associated glutamate ion are additives widely used as food 147lavor. enhancers as well as main markers of the Japanese taste umami. As a result, monosodium glutam (MSG). is widely used as an additive by the food industry. However, excess consumption may be responsible for. brain disorders causing sweats, headaches, losses of balance, faints and pains, schizophrenia, Alzheimer’s. and Parkinson’s disease[1] . Thus, it became important to develop methods in order to analyze glutamate. ions in liquid phase and to integrate them in order to realize glutamate-sensitive microsensors. This paper presents the development of ElecFET (Electroche…

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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