6533b85dfe1ef96bd12bdb17
RESEARCH PRODUCT
Mucin and α-amylase, the main salivary proteins, impact on aroma release
Sandy Pagès-hélaryElisabeth GuichardFrancis Canonsubject
salivainteractionProtéine salivaire[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionstomatognathic diseasesfluids and secretionsaromastomatognathic system[SDV.MHEP.OS] Life Sciences [q-bio]/Human health and pathology/Sensory Organs[SDV.NEU]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC][SDV.NEU] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]Aromes[SDV.MHEP.OS]Life Sciences [q-bio]/Human health and pathology/Sensory Organsprotein[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSdescription
International audience; These data will be analyzed in regard to the following saliva parameters: Amylase activity Lipolytic activity Anhydrase carbonic quantification Lipocalines quantification Total proteins quantity Saliva viscosity Saliva Flow Materials and Method Tested molecules: Static headspace analyses: 40min of equilibration at 30°C Medium tested:
year | journal | country | edition | language |
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2014-04-03 |