Search results for "DIET"
showing 10 items of 4602 documents
Use of Aloe vera gel-based edible coating with natural anti-browning and anti-oxidant additives to improve post-harvest quality of fresh-cut 'Fuji' a…
2020
Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut &lsquo
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces
2021
Abstract Craft beers produced by small breweries are becoming increasingly popular worldwide due to their unique composition, taste, and flavour. Wheat malt is a traditional brewing raw material with great potential to improve beer properties such as mouthfeel, foam, haze, and flavour. In this study, the malting quality of eight wheat varieties (four common and four durum) was evaluated to explore the feasibility of producing 100 % wheat malt beer from old landraces. The physicochemical characteristics such as friability, Kolbach index, viscosity, and colour, of the wheat malts indicated a better degree of modification in the common wheat varieties when compared to that of the durum wheat v…
trans-C18: 1 Isomers in Cheeses Enriched in Unsaturated Fatty Acids and Manufactured with Different Milk Fat Globule Sizes
2008
International audience; Increasing the knowledge on dietary fat composition, mainly the minor components, will improve the nutritional value of foods and their labeling. In this study, we examined the trans-octadecenoic acid (C18:1) composition of Emmental cheeses enriched in unsaturated fatty acids (FA) and manufactured with milks produced by cows selected to produce small and large fat globules. The FA composition of the milks was not significantly (P > 0.05) different from the FA composition of the corresponding Emmental cheeses. Increasing the unsaturated FA content of the cheeses using dietary manipulations lead to an increase in the trans-C18:1 and changed their isomeric profiles. In …
The influence of storage conditions on flavour changes in human milk
2009
http://www.sciencedirect.com/ ; http://www.elsevier.com/; International audience; The effects of freeze-storage on human milk have been investigated with regard to sensory changes and modifications in the molecular composition of constituent odour-active volatiles. Sensory evaluation showed that fishy-metallic odour attributes are generated during storage, as are rancid-sweaty odour notes, which were described by panellists to be highly unpleasant. To monitor the dynamics of off-odour development in human milk, sensory evaluation in both orthonasal and retronasal mode was performed at defined time intervals of storage, with parallel evaluation of human milk samples that had been heated prio…
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…