Search results for "'alim"

Initial dominance of salty taste increases saltiness in heterogeneous food products

2012

In the worldwide context of healthy diet, a reduction of sodium intake is recommended. However, low-salt foods are poorly appreciated by consumers due to flavour drawbacks. Among the various strategies under investigation to compensate for salt reduction at a sensory level, the combination of aroma-taste interactions and tastants heterogeneous distribution is a promising one. This study aimed at examining the effectiveness of such a strategy throughout the full eating experience. To do so, Temporal Dominance of Sensation (TDS) was used to assess the saltiness enhancement in hot model snacks specifically designed to vary in salt and aroma distribution. According to an optimized experimental …

Heterogeneous salt distribution: A way to enhance saltiness without loss of acceptability

2012

Health authorities recommend a drastic reduction of salt content in food products. However, such reduction leads to a decrease in both saltiness and acceptability. In a series of experiments, we investigated a new strategy to compensate for salt reduction in food. We assessed the effect of heterogeneous salt distribution on saltiness enhancement, and food acceptability. First, we examined whether salt distribution could affect sodium perception in a salty baked food. This model food is composed of two layers: a cream-based and a cereal-based layer. Three salt levels were tested within each layer, according to a full factorial design. A panel of consumers (n=87) evaluated saltiness of each f…

The texture of food for infants and young children

2014

The weaning period is a transition from milk to family foods and is a critical phase for the development of food acceptance and eating habits of children. The texture of the complementary food introduced plays an important role in shaping preferences. It is known that early introduction of solid food and experience in difficult-to-chew textures could enhance later food acceptance. Texture acceptance follows the developmental sequence of oral functions and infants are more likely to accept texture they can manipulate in mouth. The development of these functions (mainly chewing) is thought to depend on the texture infants are exposed to. Infant refusing foods that require significant chewing …

Taille des portions : comment réguler l'appétit des enfants tout en maintenant l'équilibre nutritionnel ?

2021

Developing food variety at weaning

2012

Developing food variety at weaning. séminaire interne Danone baby nutrition

La diversification alimentaire

2011

National audience

Interdiction des paiements. Exception pour les créances d'aliments. Pas d'assimilation des créances salariales aux créances alimentaires

2016

International audience; (Com. 3 mai 2016, n° 14-24.855, arrêt n° 376 F-P+B, M. Robert R. c/ Mme Muriel A. et a., D. 2016. 997 ; Com. 3 mai 2016, n° 14-24.858, arrêt n° 379 F-D, M. Claude F. c/ Mme Muriel A. et a. ; Com. 3 mai 2016, n° 14-24.860, arrêt n° 381 F-D, M. Alain J. c/ Mme Muriel A. et a.)

Nelle mappe del cibo. Dal Foraging preistorico al Foodscape postmoderno

2014

Analisi delle modalità di traduzione culturale dei processi di alimentazione dal Paleolitico all'età postmoderna. Il cibo viene studiato nella sua relazione con l'ambiente e con il paesaggio, in un processo di mappatura tassonomica e spaziale che porta l'individuo a trasformare l'elemento nutritivo in oggetto culturale.

Relationship between sensory profiles and odor-active compounds detected by Gas-Chromatography olfactometry

2011

Cheese flavour has been widely studied and key-aroma compounds identified. However the strategies involved were mostly correlation studies between quantitative measurements of aroma compounds and either gas chromatography olfactometry (GC-O) data or sensory data. These correlations do not take in account the differences in the Stevens’ slopes relating sensory perception and concentration and perception thresholds. The objective of this study was thus to explain sensory perception of cheese by the intensity of single molecules measured by GC-O analysis. Seven commercial semi-hard cheeses were evaluated by a sensory descriptive analysis. Thirteen odour attributes were evaluated by a panel of …

Dysfunction of the mesolimbic circuit to food odors in women with anorexia and bulimia nervosa: A fMRI study

2019

Brain reward dysfunction in eating disorders has been widely reported. However, whether the neural correlates of hedonic and motivational experiences related to food cues are differentially affected in anorexia nervosa of restrictive type (ANr), bulimia nervosa (BN), and healthy control (HC) participants remains unknown. Here, 39 women (14 ANr, 13 BN, and 12 HC) underwent fMRI while smelling food or non-food odors in hunger and satiety states during liking and wanting tasks. ANr and BN patients reported less desire to eat odor-cued food and odor-cued high energy-density food (EDF), respectively. ANr patients exhibited lower ventral tegmental area (VTA) activation than BN patients to food od…