Search results for " NUTRITION"
showing 10 items of 4546 documents
Les traitements de pasteurisation et de séchage de l'oeuf entier ainsi que l'étuvage à sec du blanc d'oeuf modifient le coefficient d'efficacité prot…
2009
Minerality in wines: mental expectations of Swiss and French consumers
2014
Today the concept of minerality in wines is omnipresent. It appears in marketing discourses, in oenological critics and commercial communication. However, there is no common agreement on a general definition. This paper aims to study the different expectations that Swiss and French consumers have about minerality. The multidimensionality of the term is reflected through stereotypes like the odor of flint, the impression of "sucking a stone", or referring to acidity or to the Terroir. Thus, the term minerality appears as a unstable concept and providing a precise definition remains consequently difficult for many consumers.
Snack portion size choice, expectations and actual experiences in children: the interplay of healthiness, hunger, and sensory food imagery
2018
International audience
Les déterminants de la portion alimentaire : quelles stratégies adopter à partir des données scientifiques ?
2021
National audience
Six points à retenir sur les déterminants de la "juste" portion [expertise pour Nestlé]
2021
Membres du comité d'experts ayant participé à la réflexion :Sandrine Monnery-Patris ; Pascale Hebel ; Ghislain Grodard ; Thibaut de Saint Pol et Marie-Josèphe Amiot-Carlin Référence interne : EAPP; Nestlé a initié une réflexion avec un comité d'experts pluridisciplinaires indépendants pour identifier et comprendre les déterminants de la portion, levier essentiel, mais complexe, pour réguler la prise alimentaire.La synthèse de leurs réflexions s’articule en 6 points clés, soutenus par une analyse de la littérature scientifique, qui sont : • Une portion ni normée, ni injonctive• Une portion réaliste• Une portion personnalisée• Une portion associée à l’hédonisme• Une portion qui intègre les as…
Expression and characterization of the human sweet taste receptor expressed in a mammalian inducible cell line
2018
International audience; Sweet taste perception is mediated by a heterodimeric receptor composed of the two distinct protein subunits, TAS1R2 and TAS1R3. TAS1R2 and TAS1R3 subunits are members of the small family of class C GPCRs. Class C GPCRs share a large N-terminal domain (NTD) linked to the heptahelical transmembrane domain by a cysteine-rich region. TAS1R2/TAS1R3 is the primary receptor for a diverse range of sweet compounds including natural sugars, sweet amino acids, artificial sweeteners and plant sweet-tasting proteins. In order to understand the molecular mechanisms that govern receptor – ligand interactions and the relative contribution of the two subunits to the detection of swe…
Taste receptors signalling
2010
International audience
Creation of a food taste database using an in-home profile method
2013
Poster (1 page) ; http://www.pangborn2013.com/; International audience; The purpose of this study was to create a food taste database using an innovative in-home profile method and to have an overview on the sensory sapid world we face in our diet. The intensity of salty, sweet, acid and bitter tastes were scored using universal scales proposed within the Spectrum™ method (Muñoz and Civille, 1992) and newly developed scales for umami taste and fattiness. The in-home taste profile method was composed of two phases. The first phase consisted in an intensive training in laboratory (55 h). The second one was the in-home measurements phase (8 months) during which 12 panellists had to rate the ta…