Search results for " ALIM"
showing 10 items of 1216 documents
O04 Le sensing intestinal des lipides alimentaires médié par CD36 est-il altéré en cas de syndrome métabolique ?
2013
International audience; [Pas de résumé]
P073 L’obésité diminue, de manière réversible, la préférence pour les lipides alimentaires chez la souris
2013
International audience; Introduction et but de l’étude. – Au cours des dernières années, il a été suggéré l’existence d’un lien étroit entre la détection oro-sensorielle des lipides alimentaire, la régulation de la prise alimentaire et l’IMC. Toutefois, les mécanismes affectant la sensibilité aux lipides ainsi que l’éventuelle implication directe de l’obésité restent mal connus.
Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features
2019
The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations (TDS) task modifies the way one eats. In addition, comparisons were made between performing a texture TDS (T-TDS) and a flavour TDS (F-TDS). Oral activity while eating biscuits with and without conducting a TDS task was recorded using a 3.dimensional motion capture system to monitor the evolution of jaw movements. The results showed that oral activity evolved over the consumption time, differed depending on the texture of the sample and was affected to a small but significa…
Biochemical and nutritional traits of sea bass (Dicentrachus labrax) from different rearing systems
2009
Farmed European sea bass (Dicentrarchus labrax), sampled from three different culture systems (intensive in sea-cages, intensive in land-based basins and extensive in lagoon and storage basins of salt-work), of the Northern, Central and Southern Italy, were analyzed with the aim to employ nutritional trait to describe and to distinguish the “origin” of the product. Lipid and fatty acid profile, strongly affected by the feeding history and environmental factors, responsible of the nu- tritional and perceived quality of fish product, are proposed as marker of origin.
Implementation of a Positive Technology Application in Patients With Eating Disorders: A Pilot Randomized Control Trial.
2018
Background: Positive psychological interventions (PPIs) have been suggested to produce benefits in patients with eating disorders (ED) by improving well-being, which might act as a buffer of the harmful effects caused by the disorder. Best Possible Self (BPS) is a PPI which consists of writing and envisioning a future where everything has turned out in the best possible way. In this regard, positive technology (PT) can be of considerable benefit as it allows to implement specific PPIs that have already shown efficacy. Objective: This study tested the preliminary efficacy of the BPS exercise implemented through a PT application and carried out for 1 month, in improving positive functioning m…
A Tool to Assess Architectural Education from the Sustainable Development Perspective and the Students' Viewpoint
2021
[EN] Architectural education plays a fundamental role in achieving sustainable development by training future professionals who can contribute to sustainability through their practice. Nevertheless, to ensure the introduction of sustainable development in the education of future architects, it is fundamental to understand what is being done and what could be improved. Despite this, a big gap has been detected in the assessment of architectural education in Spain and worldwide. Thus, a close-ended questionnaire for students has been designed based on the outcomes from a literature review, exploratory interviews with specialists, and the qualitative analysis of two schools of architecture. Ad…
Principes généraux d'évaluation/gestion du risque des matériaux au contact des denrées alimentaires
2017
International audience; Les matériaux au contact des denrées alimentaires (MCDA) jouent un rôle incontournable en matière de conservation et de protection des aliments. Cependant, des substances de l'emballage (monomères, additifs) peuvent migrer dans les aliments. Ainsi, pour être aptes au contact alimentaire, les MCDA ne doivent pas libérer des substances en une quantité qui pourrait mettre en danger la santé humaine ou modifier les caractères organoleptiques et la composition des aliments : c'est le principe d'inertie du Règlement no 1935/2004 du Parlement européen et du Conseil sur les MCDA. De plus, une réglementation harmonisée au niveau européen existe pour certains matériaux (cas de…
Transition vers des systèmes agricole et agroalimentaire durables : quelle place et qualification pour les légumineuses à graines ?
2017
Cet article propose une analyse historique du processus de verrouillage du système agroalimentaire en défaveur des légumineuses à graines, à l’aune des théories évolutionnistes. Plusieurs mécanismes d’autorenforcement permettent de comprendre pourquoi ces espèces sont de moins en moins cultivées en France face à un système agro-industriel qui s’est spécialisé en faveur des céréales, favorisant à l’amont l’usage d’engrais azotés de synthèse et limitant à l’aval les investissements pour les légumineuses en alimentation humaine. Cet article s’interroge alors sur les perspectives de déverrouillage.
Le confort en bouche, un nouveau concept pour mieux comprendre les attentes des consommateurs seniors
2020
International audience; In humans, oral food intake is the ultimate stage of food supply chain and the beginning of food disintegration and digestion process. During aging, the oral health changes and sometimes eating food can be a real challenge as food can be hard to masticate, humidify or swallow. To meet this challenge, and as part of the AlimaSSenS project, a team of researchers from the Centre of taste and eating behaviour investigated the concept of “oral comfort” when eating a food in an elderly population. A group of 107 seniors aged 65 years and more participated in qualitative (focus group) and quantitative studies (tasting sessions) in order to explore the concept of oral comfor…
Le goût : physiologie, rôles et dysfonctionnements
2013
Article de vulgarisation; National audience; The sense of taste involves multimodal sensory activation to detect and identify many flavors. Today, five primary tastes have been identified (sweet, salt, sour, bitter and umami). These are often combined to form complex tastes. The physiology of gustatory pathways is complex. The activation of gustatory receptors located in the mouth leads to an ascendant pathway through the neurons of the solitary nucleus in the brainstem and the neurons located in the thalamus. After the thalamus, the gustative signal modulates the ipsilateral primary taste cortex and then the secondary taste area. The secondary taste cortex, which combines representations o…