Search results for " Skin"

Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters

2019

To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for th…

Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion

2016

This chapter gives an overview of the physicochemical and sensory properties of aroma and taste compounds from food, their interactions with the food matrix, and their release during food breakdown in the mouth. In order to be perceived by the taste or olfactory receptors, aroma and taste compounds have first to be released in the saliva, which depends on the food matrix composition and structure, and on the masticatory behavior. Aroma compounds have then to be transported from the oral to the nasal cavity. Different mechanistic models have been developed to understand better aroma and taste compounds release in function of both food and individual, however, they are still not able to predi…

In-mouth mechanisms leading to flavor release and perception.

2011

Review; International audience; During eating, foods are submitted to two main oral processeschewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiol…

Effectiveness of salivary stimulation using xylitol-malic acid tablets as coadjuvant treatment in patients with gastro-oesophageal reflux disease : e…

2020

[Background] Besides dental erosion syndrome, other oral syndromes could benefit from the stimulation of sali-vary secretion, in patients with gastro-oesophageal reflux disease (GORD). Our aims is evaluate the improvement of oral extra-oesophageal manifestations in patients with GORD using xylitol–malic acid tablets to stimulate salivary secretion.

Novel scaffold of natural compound eliciting sweet taste revealed by machine learning

2020

Abstract Sugar replacement is still an active issue in the food industry. The use of structure-taste relationships remains one of the most rational strategy to expand the chemical space associated to sweet taste. A new machine learning model has been setup based on an update of the SweetenersDB and on open-source molecular features. It has been implemented on a freely accessible webserver. Cellular functional assays show that the sweet taste receptor is activated in vitro by a new scaffold of natural compounds identified by the in silico protocol. The newly identified sweetener belongs to the lignan chemical family and opens a new chemical space to explore.

A snapshot multi-wavelengths imaging device for in-vivo skin diagnostics

2020

A portable proof-of-concept prototype device for single snapshot capturing of four spectral line images has been designed, assembled and laboratory-tested. It comprises optical unit that ensures even illumination of the skin target area simultaneously at four laser wavelengths - 450 nm, 523 nm, 638 nm and 850 nm, double-camera image recording system, micro-computer managed operation system and a touch-screen display for image control and displaying the concentration distribution maps of four skin chromophores - melanin, oxy-hemoglobin, deoxy-hemoglobin and bilirubin. Besides, the device captures skin auto fluorescence image at 405 nm laser excitation to separate seborrheic keratosis from ot…

Double β Decay and the Axial Strength

2019

Quenching of the weak axial strength gA is discussed and relations of this quenching to the nuclear matrix elements of double beta decays are highlighted. An analysis of Gamow-Teller transitions in the mass range A = 62 − 142 is presented and its results are compared with those of many previous works. The enhancement of the axial charge is discussed for first-forbidden pseudoscalar β transitions. Higher-forbidden β transitions are introduced and their role in determining the effective value of gA is examined, in particular from the point of view of the β-decay half-lives and the shapes of electron spectra of forbidden non-unique β transitions. peerReviewed

The Beauty of the Commons? Consumers Participation in Food Community Networks

2012

Why are consumers increasingly joining farmers to co-produce and transact sustainable foods world-wide? May these networks be a new tool to promote sustainable practices? As stated by Sandler (2010): “Longitudinal collective action environmental problems are likely to be effectively addressed only by an enormous number of individuals each making a nearly insignificant contribution to resolving them”. Consumers-farmers networks may serve this scope by inducing individual actors to change their preferences towards sustainable products. However participation in these networks is still not well understood. On one hand new institutional economics explains consumers joining farmers in creating a n…

Flavonoid profiles of Sicilian grape skin cells might diverge from a commonly accepted paradigm.

2013

Oxidative Status of Goats with Different CSN1S1 Genotypes Fed ad Libitum with Fresh and Dry Forages

2020

Forty late-lactation Girgentana goats were used to study the effect of diets fed ad libitum and &alpha