Search results for "BM"

Le goût des animaux : enjeu d’appétence en petfood

2017

Les animaux de compagnie partagent-ils le même univers sensoriel que leurs maîtres ? Comprendre leurs préférences gustatives est indispensable au développement de produits petfood. Ce qu’ils aiment, ce qu’ils rejettent, et pourquoi : éclairage avec Loïc Briand, directeur de recherche INRA au CSGA.

Goût et odorat : des chercheurs dijonnais planchent

2014

Can aroma compounds really improve the taste of sugar-reduced foods

2019

International audience

In-mouth metabolism and production of flavor sulfur compounds by oral microbiota enzymes

2022

Flavor perception is the main factor in the acceptance of food. Cysteine derivatives are aroma precursors present in a number of plant-based foods (vegetables, fruits, as well as beverages such as wine). They have low odorant properties, but become odorant when metabolized into aroma sulfur compounds in the oral cavity. These sulfur compounds are sometimes associated with food aversion. Therefore, it is desirable to improve our knowledge of the entailed enzymatic mechanisms and design strategies aiming at controlling their release in-mouth. The involved enzymes are presumably carbon-sulfur lyases (C-S lyases) from the oral microbiota, but evidences are scarce. Recently, we showed that saliv…

Design, synthesis and biological evaluation of LIMK inhibitors

2017

National audience

Evolution des systèmes enzymatiques impliqués dans la péri-olfaction

2019

National audience

Induced changes of chlorotoluron metabolism in wheat cell suspension cultures

1989

International audience

Development of a new in vitro model of oral mucosa to investigate a new hypothesis on the molecular origin of astringency

2021

Astringency is described as an oral tactile perception occurring during the consumption of tannin-rich foods. This sensation, mediated by the trigeminal nerves, participates negatively to the flavor of foods leading to the rejection of food with high astringency by the consumer. The exact molecular mechanism of its origin and the nature of the sensory receptors activated are still under debate. Up to recently, the main hypotheses involved changes in the lubrication properties of the oral cavity triggering the activation of mechanoreceptors. Recently, we have put a new hypothesis involving the mucin MUC1 forward as an explanation of the origin of astringency. MUC1 is a transmembrane mucin wi…

ArchaeOres : un projet de serveur numérique pour l'étude des données archéologiques et environnementales à références spatiales

1999

http://f-origin.hypotheses.org/wp-content/blogs.dir/1082/files/2013/05/AGER9.pdf; National audience

Progress and prospects of Catalyse tools Integration.

2008

The Catalyse toolkit, within the framework of the caENTI project, will give place before February, 2009 to a complete integration of its diverse components to become the part tools of the community system of territorial intelligence (TICS). The object of this presentation is to place the progress of its works, and to position the stages to come.