Search results for " release"
showing 10 items of 535 documents
Near-infrared light-responsive and antibacterial injectable hydrogels with antioxidant activity based on a Dopamine-functionalized Gellan Gum for wou…
2022
The development of wound dressings with combined antioxidant, antibacterial and tissue adhesion functions has been a difficult medical task for the treatment of wound infections. We synthetized a dopamine and PEG functionalized Gellan Gum (GG) to produce an injectable hydrogel with radical scavenging activity having both specific and aspecific antibiotic/antimicrobial properties. Using starting GG with different molecular weights, we obtained two derivatives that have been used to prepare the gel precursor dispersion, that undergoes gelation in the presence of colistin and dried microparticles (MPs) functionalized on the surface with polydopamine (pDA). Both were used to dope the hydrogel, …
«All We Are Saying Is Give Pizza Chance»: L’effetto YBA e l’irruzione di una nuova generazione alle Biennali degli anni Novanta del Novecento
2019
The chapter addresses the rise of the Young British Artists (YBA) in their home country and their subsequent international spread during the 1990s as seen in connection with the Venice Biennale occurring between 1993 and 2003. Particularly, the author argues that the Aperto ’93 section devoted to young artists at the Arsenale for the 45th Biennale was an unexpected starting point for the YBAs on the global stage and their first Venetian appraisal convinced home institutions such as the British Council to finance a large program of international exhibitions for this new artistic generation. Throughout the 1990s the Biennale thus became a major stage for the rising YBAs, which in turn deeply …
Texture-aroma interactions in dairy products: Do in-vivo and in-vitro aroma release explain sensory perception?
2008
International audience; The influence of the texture on perceived aroma intensity and on in-vivo and in-vitro aroma release was investigated on three types of dairy products, prepared with different textures. Aroma release depends on in mouth breakdown of the product. The consequences of a textural modification on aroma perception were not the same for the different products. In the case of liquid to semi-liquid products (yogurt and custard dessert), in-vivo aroma release decreased when viscosity increased. For firm gels (model cheeses) in-vivo aroma release was found to increase when cheese hardness increased, but inverse results were obtained in in-vitro conditions. Thus, aroma release co…
Changes in salt or fat contents of model cheese modify in vivo aroma release and eating
2012
National audience
Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological t…
2018
International audience
Structure and composition of flavoured model cheeses impact on sodium and aroma release
2010
Présentation d'un diaporama ; https://colloque4.inra.fr/biopolymeres2010; Health authorities have called for a reduction of salt quantity in various foodstuffs. Cheese is one of the most targeted products because of its high sodium content. In order to understand how to reduce salt in cheeses without modifying salty perception, the interactions between cheese structure and in-mouth sodium release have to be studied. In this way, model cheeses have been selected due to their great variability of formulation. The current study was conducted to determine how the release of sodium ions and aroma compounds could be modified by structure and composition of model cheeses (lipid/protein ratio, sodi…
Aroma release from coffee beverages is affected by matrix composition and human saliva during in vitro analysis in model mouth device coupled with PT…
2016
International audience
From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release
2015
From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release. 250. american chemical society national meeting
Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological t…
2017
International audience
PTR-SRI-ToF-MS analysis of aroma compounds: influence of drift tube E/N ratio on sensitivity and fragmentattion
2013
Livre ISBN-13 : 978-3-902811-91-2; International audience; The aim of this work was to compare detection and fragmentation patterns of aroma compounds obtained with three different precursor ions and several E/N source parameter values with the proton transfer reaction (PTR-MS) methodology. The reactant ions H3O+, NO+ and O2+. were generated in a Switchable Reagent Ions (SRI) source of a PTR-ToF-MS (Ionicon 8000, Innsbruck, Austria). Precursor ions plasmas were characterized at different E/N ratio in the drift tube. For proton transfer reaction, the hydronium primary ion was the most abundant ion (> 80%) for all E/N ratios above 120 Td, but the sensitivity decreased quickly with the highest…