0000000000504959

AUTHOR

Nadine Leconte

showing 4 related works from this author

The production of an infant formula with a minimally processed route impacts its nutritional, physiological and sensorial qualities

2021

International audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionphysiological propertieorganoleptic propertieheat treatmentnative proteinhuman milknutritional propertieinfant formulasubstitutminimal processing[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
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Determination of taste-active compounds of a bitter camembert cheese by omission tests

2001

The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found t…

[SDV.SA]Life Sciences [q-bio]/Agricultural sciencesTasteChemical Phenomena030309 nutrition & dieteticsUltrafiltrationUmamiSodium ChlorideSensory analysisMass Spectrometry03 medical and health sciences0404 agricultural biotechnologyAmmoniaCheeseSmall peptideFood scienceAmino AcidsChromatography High Pressure LiquidComputingMilieux_MISCELLANEOUS0303 health sciencesMinerals[SDV.SA] Life Sciences [q-bio]/Agricultural sciencesChromatographyChemistryChemistry PhysicalSignificant differenceWater04 agricultural and veterinary sciencesGeneral MedicineCamembert cheese040401 food scienceSolubilityTasteAnimal Science and ZoologyPeptidesFood Science
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Use of omission tests to evaluate taste-active compounds in food : application to cheese and tomato

2000

International audience

Taste[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringFood scienceBiology[SDV.IDA] Life Sciences [q-bio]/Food engineeringComputingMilieux_MISCELLANEOUS
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Fractionation of the water-soluble extract of a cheese made from goats'milk by filtration methods : behaviour of fat and volatile compounds

2002

International audience

[SDV.SA]Life Sciences [q-bio]/Agricultural sciences[SDV.SA] Life Sciences [q-bio]/Agricultural sciencesComputingMilieux_MISCELLANEOUS
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