Search results for "030309 nutrition & dietetics"
showing 10 items of 404 documents
Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pino…
2010
International audience; The limitations of intensity scoring when describing the odor characteristics of a complex product have been documented in the literature. In the present work, the odor properties of 12 Burgundy Pinot noir wines were described by two independent panels performing, respectively, an intensity-based (conventional descriptive analysis) and a citation frequency-based method. Methods were compared according to three criteria: similarity of the sensory maps, control of panel performance and practical aspects. Intensity scoring and citation frequency data were analyzed, respectively, by Principal Components Analysis (PCA) and Correspondence Analysis (CA) followed by Hierarch…
Le goût sucré, de l’enfance… à la dépendance ?
2013
Summary: Can one talk about addiction to sugar? Sugar is an important part of our diet, and an important source of pleasure, as of a young age. The definition of addiction involves that addictive substances act on the reward circuit, and lead to two symptoms, withdrawal and tolerance. Is it the case with sugar? According to the literature, brain activations in regions involved in the reward circuit are observed in response to “sugar”, and they differ according to the type of sugar (caloric carbohydrates, sweet or not; sweeteners). Besides, withdrawal and tolerance symptoms are not well characterized: food cravings often concern sweet foods, but there is a decrease with age of the preference…
A comparison between nine laboratories performing triangle tests
2012
WOS: 000299451400001; International audience; Fifteen groups of participants in nine laboratories performed triangle tests with two pairs of soft drinks. Groups differed in practice level with triangle tests: eight groups of 60 consumers who were not used to triangle test, three groups of qualified assessors who have already performed a few triangle tests, and four groups of trained assessors with a more extensive practice of triangle tests; qualified and trained groups included 9 or 18 assessors. The soft drinks were made from syrups at two levels of dilution in order to achieve about 55% of correct responses to test for difference and about 40% of correct responses to test for similarity.…
Le bien-être alimentaire du quotidien à l’institution hospitalière : de nouveaux enjeux normatifs.
2020
Cet article interroge la façon dont les questions sanitaires jouent sur les normes en matière de santé. Dans une perspective diachronique et culturellement située, l’objectif de l’article sera, dans un premier temps, de montrer que le bien-être est une valeur évolutive aux prismes des attentes sociétales. D’un bien-être aux contours fermés et délimités, les enjeux sociaux et la forte médiatisation de la nutrition en font une valeur qui évolue, dont la qualification reste toujours difficile à saisir. Dans un second temps, l’article propose la construction d’un outil de mesure du bien-être alimentaire en contexte hospitalier afin d’intégrer des éléments subjectifs et actuels autour des attent…
Synthesis and influence of fatty acid esters on the foliar penetration of herbicides
1998
Abstract Synthesis of mono-esters of tetraethylene glycol and di-esters of tetraethylene glycol was accomplished from fatty acids and tetraethylene glycol in the absence of solvent and catalyst. Esterification was studied in a batch reactor by using a response surface methodology to evaluate the influence of synthesis variables such as molar substrate ratio of fatty acid relative to tetraethylene glycol (1.39–7.52), temperature (145–167°C), reaction time (0.5–8 h) on the yield of mono- and di-esters of tetraethylene glycol. A multipurpose reactor was developed for the transformation of fatty acids into pure α-monoglycerides. The 1-monoglycerides of heptanoic, undecelenic, oleic, linoleic an…
Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)
2020
Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid prof…
Impact of ethanol on the perception of wine odorant mixtures
2007
International audience; Several studies have focused on perceptual interactions in binary odor mixtures, but few on more complex mixtures. The aroma of wine is an example of a complex odor mixture. Our aim was to assess the impact of ethanol on the perception of mixtures of Woody (whiskey lactone) and Fruity (isoamyl acetate) odorants commonly found, physico-chemically and perceptually, in wine. Physico-chemically, reduced whiskey lactone volatility was observed in hydro-alcoholic solutions. Perceptually, a synergy effect by the Woody on the Fruity odor was observed in aqueous solutions, which disappeared with the addition of ethanol. Conversely, the Woody odor was masked in both aqueous an…
Quality Determinants and Effect of Therapeutic Properties in Honey Consumption. An Exploratory Study on Italian Consumers
2019
Nowadays, more and more consumers show a growing interest in healthy food products that may help to maintain or improve human health, such as honey. Honey has always represented a fundamental component of traditional medicine in many world cultures. However, only thanks to several studies carried out in the last years, its use is considered as an alternative and complementary medicine, namely apitherapy. In this way, honey is recognized increasingly by consumers not only as a natural alternative to refined sugar but as healthy food, as shown by determining an increase of its consumption worldwide. This study aims to explore the consumers&rsquo
Impact of Dietary Fiber Enrichment on the Sensory Characteristics and Acceptance of French Baguettes
2013
The purpose of this study was to evaluate the consequences of dietary fiber (DF) enrichment in standard or superior quality French baguettes. Sensory characteristics of five experimental breads and seven commercial breads were described by a trained panel using a conventional sensory profile. The same set of breads was also evaluated by a panel of consumers who had to rate their expected liking based on the external appearance of a whole bread and then their perceived liking based on the tasting of a sample of that bread. DF enrichment was responsible for deterioration in the expected and perceived liking of breads. However, this deterioration was less substantial when the DF enrichment was…
Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers
2013
International audience; The value consumers put on specific products depends on the information they can get from experience and from the commercial description of the products. For wine, this information derives mainly from tasting (intrinsic factors) and from the packaging of the bottles (extrinsic factors). The main purpose of this work is to compare different methodologies able to disclose the extrinsic factors playing an important role in wine quality perception of consumers. Twenty-four Chardonnay commercial wines were selected according to different criteria such as origin, denomination of origin and information provided in the label or back label. Forty-eight participants living in …