Search results for " Nut"

Nutritional quality of extra virgin olive oil determined by the application of a new functional matematic index

2015

The extra virgin olive oil is very important in the Mediterranean diet. From the nutritional point of view, the high energy content and an optimal ratio between saturated and unsaturated fatty acids, together with the presence of minor compounds such as phenols and tocopherols and the related antioxidant capacity, confer to this product a high healthy value.The extra-virgin oil’s nutritional properties depend on the pedoclimatic conditions, cultivar and the production process. In the last years many studies have been performed to remark and describe the safety and nutritional quality of the extra-virgin olive oils but it is difficult to compare different parameters representative of oil’s n…

Sensory evaluation with consumers revisited thanks to Free-Comment

2021

International audience

Effects of school-based physical activity on mathematics performance in children: a systematic review

2019

AbstractBackgroundThe benefits of physical activity (PA) on children’s health and wellbeing are well established. However, the benefits of PA on academic performance and particularly on mathematics performance warrant systematic analysis. Mathematics is one of the core subjects in school education globally.MethodsWe systematically searched, analysed and synthesized the literature on the effects of school-based PA interventions on mathematics performance in children aged 4–16. A total of 29 studies consisting of randomised trials and other interventions with control groups were identified through a systematic search, and 11 of them provided sufficient data and appropriate design for a meta-a…

Organic food consumption: The relevance of the health attribute

2020

During the last decades, organic food products have become the main sustainable alternative to conventional food consumption. Among the several organic food attributes that consumers recognize in organic food, healthiness has been reported as the primary motivation to buy products certified as organic. The objective of the current study is to assess the relative weight of the health attribute among other recognized organic food attributes. To achieve this aim, a multiple price list (MPL) methodology is adopted to elicit consumers&rsquo

From beverage to companion food: Experts' principles for pairing wines and beers with food

2016

Projet "Associations entre bières et mets : de la perception au jugement des consommateurs en situation réelle de consommation".; Pairing beverages and dishes is part of culinary tradition. The objective is to identify the principles used by experts for pairing. Ten sommeliers and ten beer experts were presented with the description of a drink, either beer or wine. They were asked to suggest dishes to match the drink and explaining their choices. They performed the task with two beers and two wines. Both perceptual and conceptual principles are reported, the former being the most often used. Overall, 10 perceptual principles were identified. They intend to either reinforce the quality of th…

Energetic demands and nutritional strategies of elite cross-country skiers during Tour de Ski : A narrative review

2021

The Tour de Ski (TDS: 6–9 sprint and distance races across 9–11 days) represents the most intense competition series of the cross-country (XC) ski season and is characterized by accumulated stress from consecutive days of high-intensity (~ 85%–160% VO2max) racing, travel, cold temperatures and low to moderate altitude (500–1500 m above sea level). Here, nutritional strategies play a key supportive role for optimized health, recovery and performance. This narrative review aims to provide an evidence-based discussion on the energetic demands of the TDS and recommendations for nutritional strategies to optimize health and performance of XC skiers during and following the TDS. We highlight seve…

Evidence for Positive Selection in the Capsid Protein-Coding Region of the Foot-and-Mouth Disease Virus (FMDV) Subjected to Experimental Passage Regi…

2001

We present sequence data from two genomic regions of foot-and-mouth disease virus (FMDV) subjected to several experimental passage regimens. Maximum-likelihood estimates of the nonsynonymous-to-synonymous rate ratio parameter (dN/dS) suggested the action of positive selection on some antigenic sites of the FMDV capsid during some experimental passages. These antigenic sites showed an accumulation of convergent amino acid replacements during massive serial cytolytic passages and also in persistent infections of FMDV in cell culture. This accumulation was most significant at the antigenic site A (the G-H loop of capsid VP1), which includes an Arg-Gly-Asp (RGD) cellular recognition motif. Our …

Children’s Fruit and Vegetable Preferences Are Associated with Their Mothers’ and Fathers’ Preferences

2021

Children’s preference for fruit and vegetables must emerge during childhood. At children’s homes, mothers and fathers influence children’s developing food preferences with their own preferences and actions. The purpose of the study was to reveal the association parents have with their children’s fruit and vegetable preferences. The study was conducted in a sample of Finnish mothers and fathers of 3–5-year-old children. The participants were recruited, and questionnaires distributed through early childhood education and care centers in 2014 and 2015. The results showed considerable variance in the children’s preferences, and were more similar with their father’s, than their mother’s preferen…

Effetti del pascolo del vigneto sul latte ovino

2007

Identification of various retention/release behaviours of odorant molecules in dairy and pectin gels: the role of structural features

2014

Reducing the fat content in food requires a reformulation by adding thickeners that may cause a different perception of aroma. Maintaining an adequate level of acceptability of these reformulated products for consumers requires a better understanding of the mechanisms that control the retention/release balance of odorant molecules in food matrices. [1]. Although pectins are commonly employed as thickeners [2], their effect on the retention of odorant molecules in nonhomogeneous products [3, 4] has been examined more frequently than their effect on the retention of odorant molecules in simple model gels [5]. The purpose of this study was to explore and compare the effects of pectin in differ…