0000000001230674
AUTHOR
Jean-marie Bonny
showing 5 related works from this author
The effect of salt content on the structure of iota-carrageenan systems: Na-23 DQF NMR and rheological studies
2009
International audience; 23Na NMR spectroscopy has been used to study the effects of Na+ ion concentrations on the structure of 1% (w/w) iota-carrageenan systems, a natural gelling polysaccharide used as a thickener in the food industry. Rheological and 23Na T1 relaxation time measurements revealed that gel formation correlates with decreases in ion mobility over the range of 0-3% (w/w) sodium content. 23Na single-quantum (SQ) and double-quantum-filtered (DQF) NMR experiments performed on these systems provided evidence for a bound sodium ion fraction in a specifically ordered environment. These results have allowed us to propose a model for the carrageenan gelation mechanism in the presence…
Effects of manganese injected into rat nostrils: implications for in vivo functional study of olfaction using MEMRI.
2011
WOS: 000298212500007; International audience; Manganese-enhanced magnetic resonance imaging (MEMRI) is a powerful tool for visualizing neuronal pathways and mapping brain activity modulation. A potential drawback of MEMRI lies in the toxic effects of manganese (Mn), which also depend on its administration route. The aim of this study was to analyze the effects of Mn doses injected into the nostrils of rats on both olfactory perception and MRI contrast enhancement. For this purpose, doses in the range 0-8 μmol MnCl(2) were tested. Behavioral items were quantified with and without odor stimulation during the first 2 h following Mn injection. The MRI study was performed after 16 h of intermitt…
How is salt taste intensity encoded within the human brain? The responses of BOLD fMRI using food models
2014
Functional MRI (fMRI) allows understanding the mechanisms by which sensations induced by food cues are perceived and processed within the brain, under the influence of various external (e.g. visual stimuli) and internal factors (e.g. body state). In particular, it allows analyzing at neurophysiological level how food formulations influence their sensory qualities and the pleasure experienced. Here, we used fMRI to infer several neural correlates of the perceived salty intensity produced by rewarding food models. Subjects received different savory solutions on their tongue using an MR-compatible gustatometer. The activations were mapped from smoothed high-resolution data, an imaging protocol…
Correction des hétérogénéités de champ RF b1+ pour l'optimisation de l'IRM quantitative du sodium dans des aliments réels
2021
Grace aux corrections présentées, des données quantitatives de répartition du sodium sont recueillies sur différents aliments salés pour étudier l'effet matrice (carotte, pâte, viande, pomme de terre), l'effet structure (carotte entière, purée de carotte, potage de carotte) et l'effet moment de salage (pendant la cuisson ou à l'assiette) sur la répartition finale du sel. Dans un second temps ces données seront mises en regard de données de relargage du sodium en bouche et de perception gustative. L'objectif du projet étant de fournir des indications aux familles pour utiliser plus efficacement le sel de table : en préservant leur santé et en respectant leurs attentes gustatives.
The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices
2021
The quantitative maps results show that the sodium distribution is more heterogeneous in the carrot salted after cooking than in the carrot salted during cooking The salt diffusion during 5 hours after the 20 minutes of cooking for cooked carrot either salted during cooking or salted after cooking show an homogenization of the sodium