Search results for " NUTRITION"

Développement du comportement alimentaire de l'enfant dans la famille, avec les amis, à l'école

2021

National audience

In-mouth mechanism leading to the perception of fat in humans: from detection to preferences. The particular role of saliva

2013

In humans, the perception of fat in food is a complex process involving many sensory modalities (texture, aromaand flavour). Themouth is the first place in which the process of digestion begins. During this process, a bolus is formed in which saliva is significantly incorporated. For solids and semi-solid fatty matrices, saliva and the shear forces applied during mastication contribute to their breakdown and/or destabilisation in emulsified systems. These mechanisms are often dependent on the fat content of the food and thus play an important role in not only the perception of texture but also the release of compounds responsible for the flavour of “fat”. In addition, saliva is directly inv…

Individual characteristics associated with fat liking

2015

Introduction: Various studies have shown that sensory liking influences dietary behaviors and that individual characteristics, such as socio-demographic or psychological factors, are related to dietary intake and weight status. However, little is known about individual profiles associated with fat liking. Objectives: The aim of the present study was to investigate the associations between liking for fat sensation and socio-demographic, economic, psychological, lifestyle and health characteristics in a large sample of adults. Method / Design: Individual factors and liking scores were collected using validated questionnaires from 37,181 French adults participating in the NutriNet-Santé study,…

Dynamic of freshness perception in plain yoghurts temporal dominance of sensations

2013

Communication orale ; http://www.pangborn2013.com/; International audience

Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times

2022

In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara”, is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated during the aging of the samples. Glutamate, which together with aspartate is responsible for the umami taste, was the predominant free amino acid in the tested fish sauce, with a significant increase during the 48 months of maturation. The total amino acid content of the anchovy sauce increased from 24 to …

Additional file 1: of Genomic traits of Klebsiella oxytoca DSM 29614, an uncommon metal-nanoparticle producer strain isolated from acid mine drainages

2018

Table S1. List of genomes of K. oxytoca strains used for comparative genomics. (XLSX 10 kb)

Vibrio vulnificus produces quorum sensing signals of the AHL-class

2009

Vibrio vulnificus is an aquatic pathogenic bacterium that can cause vibriosis in humans and fish. The species is subdivided into three biotypes with the fishvirulent strains belonging to biotype 2. The quorum sensing (QS) phenomenon mediated by furanosyl borate diester or autoinducer 2 (AI-2) has been described in human strains of biotype 1, and here we show that the luxS gene which encodes AI-2 is present in all strains of V. vulnificus regardless of origin, biotype or serovar.In this study, we also demonstrate that V. vulnificus produces QS signals of the acylated homoserine lactone (AHL) class (AI-1). AHLs were detected in strains of biotype 1 and 2 from water, fish and human wound infec…

Révéler la capacité à agir des acteurs de la restauration collective

2017

Italian Consumers’ Preferences for Pasta and Consumption Trends: Tradition or Innovation?

2019

The aim of this study is to know Italian consumers’ preferences for Pasta and consumption habits. Food culture and concerns about food security and product innovation were investigated. A sample of Italian consumers was interviewed. Consumer’ profile, motivations and purchasing behavior were described. Relationships between observed variables and the latent constructs that explain the preferences were highlighted. There is asymmetric information between consumers and producers. Consumers believe Pasta is made with Italian grains, and therefore it is healthy and safe, although that’s not always the case. Intrinsic and extrinsic high quality, which derives from growing and production technolo…

Impact of an olfactory priming on food intake: a case study in an Alzheimer's Unit

2014

Impact of an olfactory priming on food intake: a case study in an Alzheimer's Unit. 6. european conference on sensory and consumer research: a sense of life