Search results for " NUTRITION"
showing 10 items of 4546 documents
Chemoreceptors and lead to opposite behaviors along drosophila life cycle
2015
Chemoreceptors and lead to opposite behaviors along drosophila life cycle. 16. european neurobiology of drosophila conference
Influence of aroma compounds on the mechanical properties of pectin gels.
2004
A detailed study of the rheological behavior of pectin gels, in the presence of aroma compounds in food concentration is reported. In high methoxylated pectin (HMP) gels, it has not yet been shown if aroma compounds can be responsible for modifications in rheology. Two rheological techniques were used to measure the impact of aroma substances on rheological properties of HMP-based systems. Maximum strain to fracture (sigma F) was compared between flavored and unflavored gels on stress-displacement curve, which was obtained with uniaxial compression until fracture. An oscillatory rheometer was applied to determine the gelation time (Tgel). It appeared that all the aroma compounds studied inc…
Abnormal peripubertal development of the rat mammary gland following exposure in utero and during lactation to a mixture of genistein and the food co…
2012
The impact of early exposure to endocrine disruptor mixtures on mammary gland development is poorly known. Here, we identify the effects of a conception to weaning exposure of rats to the phytoestrogen genistein (G) and/or the antiandrogen vinclozolin (V) at 1 mg/kg-d, alone or in association. Using several approaches, we found that G- and GV-exposed rats displayed significantly greater epithelial branching and proliferation, wider terminal end buds than controls at PND35, as well as ductal hyperplasia and periductal fibrosis. Focal branching defects were present in V-exposed rats. An increased ER and AR expression was observed in G- and CV- as compared to V-exposed rats at PND35. Surprisin…
Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils
2004
The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in relation to olive varieties and ripeness, have been studied. Nutritional quality has been evaluated comparing nutrient contents with the recommended daily intake for the Italian population. Oxidative vulnerability has been studied following three different approaches: i) a predictive approach (calculation of the degree of antioxidant protection or DAP index); ii) a descriptive approach (loss of some natural antioxidants during storage); iii) a confirmatory approach (oven test method). This study demonstrated that the olive variety and ripeness degree are important determinants of the nutritional …
Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material
2021
Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by D…
Chemical Profile and Biological Activity of Cherimoya (Annona cherimola Mill.) and Atemoya (Annona atemoya) Leaves
2020
Annona cherimola (Cherimoya) and Annona atemoya (Atemoya) are tropical plants known for their edible fruit. Scientific data suggest that their leaves, used in traditional medicine in the form of teas or infusions without evidence of toxicity, contain several bioactive compounds. However, only Annona muricata among all the Annona species is currently used in the nutraceutical field, and its dried leaves are marketed for tea preparation. In this work, we explored the nutraceutical potential of Atemoya and Cherimoya leaves, by evaluating their chemical profile and functional properties. Phytochemical analyses showed large amounts of phenolic compounds, in particular proanthocyanidins, and iden…
Le fromage entre appréciation et dégoût : de l'enfance à l'âge adulte
2020
« Le fromage constitue, avec le pain et le vin, la trinité de la table européenne » (M. Tournier). Bien que la consommation de fromage décroisse chez les 3-17 ans comme chez les adultes, les Français comptent parmi les gros consommateurs mondiaux. Dès l'âge de 2-3 ans, l'observation des choix alimentaires d'enfants dans un contexte de libre-service indique qu'une majorité apprécie les fromages contrairement à d'autres enfants (7%) qui les rejettent fortement – notamment les fromages affinés. Ces tendances vont perdurer jusqu'à l'âge adulte. Ce résultat a été corroboré récemment : 6% des adultes déclarent une aversion pour le fromage. Quelles sont les raisons qui expliquent le développement …
Etude des déterminants précoces de l’appréciation des fruits et légumes chez l’enfant de la cohorte mère-enfant EDEN
2013
National audience; Introduction et objectif : Identifier les déterminants précoces des préférences alimentaires est une condition nécessaire à l’amélioration de la qualité de l’alimentation de l’enfant (en termes de qualité et de fréquence). De nombreux déterminants ont été étudiés mais souvent de façon isolée. Notre objectif est d’étudier dans un modèle global les déterminants précoces de l’appréciation des fruits et légumes chez le jeune enfant, dont des facteurs maternels et d’autres propres à l’enfant. Matériel et Méthodes : Un test d’appréciation hédonique, basé sur la présentation de 36 aliments, a été administré à 1142 enfants de 5 ans de la cohorte mère-enfant EDEN. Les associations…
Appréciation d'un aliment nouveau et contrôle de la prise énergétique chez l'enfant : Impact de l'apprentissage
2013
In a context of high rate of obesity, understanding early formation of child eating behaviour, in qualitative and quantitative terms, is crucial. This work shows that new vegetable acceptance is positively associated with the introduction of variety since the beginning of the complementary feeding, and would be more difficult in 2 year old children. Moreover, the liking of a new food (vegetable or beverage) increases after familiarisation by repeated exposure. A transitional association between the new food and calories induces more stable liking than repeated exposure. However, a high energy density could limit intake of the new food by learned satiation. This result supports an ability of…