Search results for "Aliment"
showing 10 items of 1752 documents
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate
2018
The purpose of this study was to investigate the possibility of producing reduced fat dark compound chocolate in the ball mill refiner and using some selected emulsifiers. The effects of selected emulsifiers including lecithin, Polyglycerol polyricinoleate (PGPR) and citrem in two levels and two refining times on the characteristics such as moisture, particle size, hardness and rheological properties of the samples was examined. Data analysis revealed that the Casson model was appropriate to describe the rheological behavior of the samples containing lecithin and citrem; however, Power law model was appropriate for the samples containing PGPR. The results showed that citrem is the most effe…
Pianificazione per la conservazione della diversità dei progenitori selvatici delle piante coltivate e delle piante selvatiche raccolte in natura
2022
Le piante selvatiche raccolte in natura (Wild Harvested Plants - WHP) e i progenitori selvatici delle colture (Crop Wild Relatives - CWR), note collettivamente come “Risorse fitogenetiche” (PGR), rivestono molteplici ruoli di rilevanza ecologica, ambientale e socioeconomica perché ad essi si correlano numerosi usi diretti e indiretti, ma anche perché costituiscono un serbatoio di caratteri genetici potenzialmente utili per il miglioramento genetico delle piante coltivate. Ciò rende prioritaria la messa a punto di appropriate strategie di conservazione e valorizzazione. Nella presente tesi vengono presentate le attività che hanno portato alla elaborazione di due inventari delle CWR e delle W…
Chiarifica dei mosti con coadiuvanti di natura ed origine diversa
2011
Impiego di coadiuvanti di natura ed origine diversa nella chiarifica dei mosti
2011
Mediterranean, DASH, and MIND dietary patterns and cognitive function: The 2-year longitudinal changes in an older Spanish cohort
2021
Wu, L., and Sun, D. (2017). Adherence to Mediterranean diet and risk of developing cognitive disorders: an updated systematic review and meta-analysis of prospective cohort studies. Sci. Rep. 7:41317. doi: 10.1038/srep41317 Wu, Z., Phyo, A. Z. Z., Al-harbi, T., Woods, R. L., and Ryan, J. (2020). Distinct cognitive trajectories in late life and associated predictors and outcomes: a systematic review. J. Alzheimer’s Dis. Rep. 4, 459–478. doi: 10.3233/ADR-200232 Conflict of Interest: SKN was a volunteer member of the not-for profit group Plant Based Canada. JS-S reported receiving research support from the Instituto de Salud Carlos III, Ministerio de Educación y Ciencia, Departament de Salut P…
Étude exploratoire de l’effet d’un amorçage olfactif sur les biais attentionnels chez des adultes normo-pondéraux, en surpoids et obèses
2018
National audience; Introduction Hendrikse et al. [1] mettent en évidence des biais attentionnels (le fait que notre attention soit attirée par certains stimuli plus perceptivement saillants que d’autres dans l’environnement) différents selon le statut pondéral des individus. Ces biais attentionnels sont exacerbés chez les individus en surpoids et obèses face à des stimuli alimentaires à haute densité énergétique [2]. Ces biais semblent jouer un rôle dans le développement et dans le maintien de l'obésité. Notre étude se propose d’étudier les biais attentionnels chez des adultes normo-pondéraux (NP), en surpoids (SP) et obèses (OB) ainsi que les effets d’odeurs alimentaires sur ces biais, en …
Conscience, cognition et choix alimentaires : Regards croisés entre psychologie et sciences de l'alimentation
2017
Présentation : La sensorialité de l'enfant mangeur, consommateur et patient
2010
ISSN : 0291-0233 ; http://www.medecine-et-enfance.net/
"Boire un verre dans un bar...!" - Modulation de l'expérience d'un produit par le contexte. Apport de l'immersion à l'étude des influences contextuel…
2013
The overall aim of the present thesis is to study contextual influences on food behaviour (including variables coming from the environment and from the consumer). To this purpose, an immersive method using a space with physical elements was used, in order to evoke a realistic situation within a laboratory setting. Here, the method consisted in designing an immersive bar evoking the situation of “having a drink in a bar”. Two variants of the bar were created and five studies were implemented in these spaces to study how context influences food choices and evaluation. Our approach consisted in taking the product as central in the link between the consumer and the environment and not as a cont…