Search results for " NUTRITION"

Solving a Bloody Mess: B-Vitamin Independent Metabolic Convergence among Gammaproteobacterial Obligate Endosymbionts from Blood-Feeding Arthropods an…

2015

Endosymbiosis is a common phenomenon in nature, especially between bacteria and insects, whose typically unbalanced diets are usually complemented by their obligate endosymbionts. While much interest and focus has been directed toward phloem-feeders like aphids and mealybugs, blood-feeders such as the Lone star tick (Amblyomma americanum), Glossina flies, and the human body louse (Pediculus humanus corporis) depend on obligate endosymbionts which complement their B-vitamin-deficient diets, and thus are required for growth and survival. Glossiphoniid leeches have also been found to harbor distinct endosymbionts housed in specialized organs. Here, we present the genome of the bacterial endosy…

Effets de la variabilité interindividuelle de la salive humaine (flux et composition) sur la libération d’arômes et la perception de la flaveur chez …

2018

International audience

Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France

2013

UT: 000317947100009; International audience; Concerns and attitudes towards nutrition, health, safety, commodity, and sensory appeal are the factors determining cooking processes in one's everyday life. A picture-word matching task was conducted in order to compare consumer's opinion on seven common rice-cooking processes (rinsing, soaking, adding other kinds of rice, cereals, and beans, brown rice germination, rapid-boiling, pressure-cooking, and steaming) in Korea, Japan, Thailand, and France. The results showed that, in each country, the more familiar a cooking process is, the more it is associated with sensory quality. Pressure-cooking, soaking and rapid-boiling were positively matched …

Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

2021

Abstract We aim at studying consumers’ Perceived Sensory Quality (PSQ) concept. We manipulated a priori both familiarity (contrast local vs. foreign cheeses) and quality level (contrast PDO or traditional cheeses vs. their non-PDO and/or industrial counterpart). The study was run in four European countries. Thus, eight cheeses (one PDO or traditional cheese and one non-PDO cheese from each of the four European countries) were assessed by a total of 438 consumers (from 100 to 120 consumers from each region) in terms of PSQ and liking. The cheeses were also described by a trained panel. PSQ depended on both consumers’ and cheeses’ origin. The main finding is that in the three countries with P…

The impact of sugar and fat reduction on perception and liking of biscuits

2014

Abstract Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard bisc…

Healthier but acceptable foods: How to investigate this question?

2018

Children's attraction to sweetness and its impact on eating behavior

2015

Children's attraction to sweetness and its impact on eating behavior. 23. annual meeting of the society for the study of ingestive behavior (SSIB 2015)

Techniques culinaires et confort en bouche chez la personne âgée

2020

Culinary processes and food comfortability in an older population Aging is often accompanied by oral impairments, including the loss of teeth and a decline in saliva flow. These changes can lead older people to avoid the consumption of foods that are difficult to chew such as meat. This may consequently increase the risk of sarcopenia (loss of muscle mass, strength and performance) as well as the risk of protein-energy undernutrition in this population. In order to compensate the decline in oral health observed in older individual and to maintain meat consumption, we assessed the impact of four culinary processes (cooking bag, tenderizer, marinade and low-temperature cooking) on the percept…

Mécanisme d’absorption intestinale des acides gras à longue chaîne : rôle émergent du CD36

2012

International audience; Excessive lipid intake, associated with a qualitative imbalance, favors the development of obesity and associated diseases. Among the organs involved in lipid homeostasis, the small intestine remains the most poorly known although it is responsible for the lipid bioavailability and largely contributes to the regulation of postprandial hypertriglyceridemia. The mechanism of long chain fatty acid (LCFA) intestinal absorption is not totally elucidated. The synthesis of recent literature indicates that the intestine is able to adapt its absorption capacity to the fat content of the diet. This adaptation takes place through a fat-coordinated induction of LBP and apolipopr…

Caractérisation et prévention des conséquences d’un syndrome métabolique dans la rétine

2018

Metabolic syndrome (MetS) results from carbohydrate and lipid disorders that originate from misbalanced energy metabolism. MetS is a risk factor for type 2 diabetes that, in pathophysiological conditions, is characterized by vascular alterations, particularly in the retina, creating the diabetic retinopathy (DR). Despite it presents a barrier limiting the input of blood factors, the retina is under metabolic variations. The consequences of MetS in the retina have not been characterized. MetS would be responsible for the inflammation and microvascular alterations in the retina and could participate to the development of age-related macular degeneration (AMD). A diet rich in omega-3 long chai…