Imaging and identification of brown adipose tissue on CT scan

International audience

Proceedings of Réanimation 2017, the French Intensive Care Society International Congress

Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans

Source : 13th Weurman Flavour Research Symposium - Zaragoza, Spain - September 27th – 30th, 201; International audience; The release and perception of flavour compounds is an important factor for the acceptance of a food product. It is a complex echanism that depends not only on the food’s chemical composition and structure, but also on in-mouth mechanisms involved in its breakdown. To date, most of the studies have been focused on hard or semi-hard product such as cheese for instance (1, 2). Among the works published on dairy product, fat spreads were not considered while they represent an important market. However these products are particularly interesting by their structure and composit…

Understanding aroma release during fat spread consumption by an integrated approach on oral processing in human

Understanding aroma release during fat spread consumption by an integrated approach on oral processing in human. 14. Weurman Flavour Research Symposium