0000000000969916
AUTHOR
Emilie Szleper
showing 6 related works from this author
How do infants react to sweetness before the age of two? How is it different for the other primary tastes?
2017
How do infants react to sweetness before the age of two? How is it different for the other primary tastes?. ILSI Europe Workshop “Dietary Sweetness, is it an issue"
Gustatory evoked potentials activity and fatty taste
2015
International audience; Introduction: Gustatory evoked potentials (GEP), detected in response to an intermittent stimulation of the gustatory receptors by a primary flavor, are a reliable and safe record of the human gustatory function. We previously highlighted the modifications of GEP in response to saccharose stimulation by the concentration of the saccharose solution and its hedonic sensation. Fatty taste might be considered as the sixth primary flavor. We aimed to demonstrate that GEP in response to fatty taste stimulation do exist, and to compare these GEP with the GEP in response to saccharose and salty taste.Methods: Healthy and voluntary male subjects were included. Each subject un…
Preferences for fat and basic tastes and in 3-, 6- and 12-month-old infants
2011
Fat perception received recent interest, but fat preference in human infants is a matter of debate. The objective here was to investigate fat and taste preferences in the same infants (N= 66) at 3, 6 and 12 months. Preference for a fat solution (sunflower and rapeseed oils mixed with soy lecithin) and for taste solutions (sweet, lactose; salty, NaCl; bitter, urea; sour, citric acid; umami, sodium glutamate) was evaluated. The same method was applied at each age. Mothers and their infant participated in 2 videotaped sessions, during which the 5 taste and fat solutions were assessed in a balanced order. For each taste, 4 bottles (water, tastant, tastant and water) were presented by the experi…
En EHPAD, repérer les petits mangeurs et adapter leur alimentation : quel impact sur la prise alimentaire et l'état nutritionnel ?
2019
National audience
Impact of a minimally processing route for the production of infant formulas on the organoleptic properties
2022
Many new-borns are fed with substitutes of breast milk. These products undergo several heat treatments, necessary to insure their microbiologic safety but probably modifying their organo-leptic properties. High temperature can damage milk proteins and form Maillard reaction prod-ucts with lactose. Microfiltration – to replace the heat treatments for a milk debacterization – combined with a soft spray-drying is currently an alternative little exploited to produce infant formulas (IFs) although microbiologically safe. The aim of this study was to determine the im-pact of such processing route on the organoleptic properties of the IFs. Three experimental IFs were manufactured at a semi-industr…
Salivary proteins and bitterness acceptance in infants: an intringuing link
2012
Salivary proteins and bitterness acceptance in infants: an intringuing link[u][/u]. 9. European symposium on saliva