Search results for "030309 nutrition & dietetics"
showing 10 items of 404 documents
Flavor composition of oil obtained from crude and roasted oats
1989
chap. 12; International audience
Production of representative champagne extracts for olfactory analysis
1996
International audience
Quantitative analysis of new potent flavour compounds in Burgundy pinot noir wines
1996
International audience
Sensory methodology developed for the investigation of sciaccarello wine concept
2004
<p style="text-align: justify;">The aim of the present work was to underline the existence of a sensory space relevant to Sciaccarello wines. Twenty-eight wines were selected for viticultural and enological characteristics, using 1/2 Sciaccarello/Non- Sciaccarello ratio. Sensory analyses (orthonasal then overall perceptions) were performed with a panel composed of seventeen judges. All of the judges were experienced in Sciaccarello wines knowledge. Statistical treatment by PCA was first carried out to display the consensus between the assessors. ANOVA was performed to discriminate accurate and inaccurate examples of Sciaccarello wines. This study demonstrated the existence of the sens…
A multiple-response chi-square framework for the analysis of Free-Comment and Check-All-That-Apply data
2021
International audience; Free-Comment (FC) and Check-All-That-Apply (CATA) provide a contingency table containing citation counts of descriptors by products. The analyses performed on this table are most often related to the chi-square statistic. However, such practices are not well suited because they consider experimental units as being the citations (one descriptor for one product by one subject) while the evaluations (vector of citations for one product by one subject) should be considered instead. This results in incorrect expected frequencies under the null hypothesis of independence between products and descriptors and thus in an incorrect chi-square statistic. Thus, analyses related …
Influence of aroma compounds on the mechanical properties of pectin gels.
2004
A detailed study of the rheological behavior of pectin gels, in the presence of aroma compounds in food concentration is reported. In high methoxylated pectin (HMP) gels, it has not yet been shown if aroma compounds can be responsible for modifications in rheology. Two rheological techniques were used to measure the impact of aroma substances on rheological properties of HMP-based systems. Maximum strain to fracture (sigma F) was compared between flavored and unflavored gels on stress-displacement curve, which was obtained with uniaxial compression until fracture. An oscillatory rheometer was applied to determine the gelation time (Tgel). It appeared that all the aroma compounds studied inc…
Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material
2021
Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by D…
Chemical Profile and Biological Activity of Cherimoya (Annona cherimola Mill.) and Atemoya (Annona atemoya) Leaves
2020
Annona cherimola (Cherimoya) and Annona atemoya (Atemoya) are tropical plants known for their edible fruit. Scientific data suggest that their leaves, used in traditional medicine in the form of teas or infusions without evidence of toxicity, contain several bioactive compounds. However, only Annona muricata among all the Annona species is currently used in the nutraceutical field, and its dried leaves are marketed for tea preparation. In this work, we explored the nutraceutical potential of Atemoya and Cherimoya leaves, by evaluating their chemical profile and functional properties. Phytochemical analyses showed large amounts of phenolic compounds, in particular proanthocyanidins, and iden…
Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina.
2019
The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO2e/week, 2.42 g SO2e/week and 8.70 g PO…
Nutrigenetics, nutrigenomics and phenotypic outcomes of dietary low-dose alcohol consumption in the suppression and induction of cancer development: …
2020
It is known that the intake of alcoholic beverages may impair genetic and epigenetic regulatory events with consequent crucial effects on cell phenotypes and that its association with selected genotypes can lead to a different risk of cancer in the population. The aim of this review is to pick up selected studies on this topic and recapitulate some of the biochemical and nutrigenetic/nutrigenomic aspects involved in the impact of dietary low-dose alcohol consumption on the switching-on or -off of tumorigenic pathways. These include i) the existence of predisposing or protective human genotypes and the relationship between dietary compounds and alcohol in the promotion or inhibition of carci…