0000000000617002
AUTHOR
Gilles Feron
Saliva: A key driver of flavour release and perception in human
WOS:000323851300235; International audience
Respective role of oral physiology and physico-chemical product characteristics during consumption of fat spreads in Human
In a context of the reduction of fat consumption, the objective of the food industry is to develop low-fat. food products while maintaining their sensory properties. However, these sensory properties depend on. both subject’s physiology and product characteristics but, to date, their respective importance is not well. known. In this context, in-mouth phenomena during fat spread consumption appear to be an essential. phase to investigate in order to identify some of the mechanisms driving fat perception. Among the different studies published on dairy product consumption, fat spreads were poorly considered. while they represent an important industrial market. Moreover spread products are inte…
Infant fat acceptance: role of milk feeding practices and links with saliva composition
Infant fat acceptance: role of milk feeding practices and links with saliva composition. Annual meeting of the Society for the Study of Ingestive Behavior (SSIB)
Activité lipolytique salivaire humaine : Mise en évidence et études préliminaires de caractérisation
Activité lipolytique salivaire humaine : Mise en évidence et études préliminaires de caractérisation. Journées francophones de nutrition (JFN)
Acceptabilité des lipides dans les premières purées de légumes : impact du mode d’alimentation lactée
rechercher affiliation manquante; Acceptabilité des lipides dans les premières purées de légumes : impact du mode d’alimentation lactée. Journées francophones de nutrition (JFN 2016)