Search results for "Digest"
showing 10 items of 3038 documents
In-mouth mechanism leading to the perception of fat in humans: from detection to preferences. The particular role of saliva
2013
In humans, the perception of fat in food is a complex process involving many sensory modalities (texture, aromaand flavour). Themouth is the first place in which the process of digestion begins. During this process, a bolus is formed in which saliva is significantly incorporated. For solids and semi-solid fatty matrices, saliva and the shear forces applied during mastication contribute to their breakdown and/or destabilisation in emulsified systems. These mechanisms are often dependent on the fat content of the food and thus play an important role in not only the perception of texture but also the release of compounds responsible for the flavour of “fat”. In addition, saliva is directly inv…
Use of Tiger Nut (
2019
The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control—100% beef fat; tiger nut 50% (TN50)—50% of beef fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after fat replacement. Moreover, the protein and fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced fat content”. Regarding color, an increased L* and b* value …
CONSIDERATIONS OVER A BIOGAS PLANT COMPONENTS
2014
This paper starts from the conviction that one of the main environmental problems of today’s society is the continuously increasing production of organic wastes. In many countries, sustainable waste management have become major political priorities in order to reduce pollution and greenhouse gas emissions and to avoid, as much as possible, global climate changes. This problem becomes more and more present in our country too. Production of biogas through anaerobic digestion of animal manure and slurries as well as of a wide range of digestible organic wastes, converts these substrates into renewable energy and offers a natural fertiliser for agriculture. That is why we consider that biogas p…
New Frontiers in Cancer Imaging and Therapy Based on Radiolabeled Fibroblast Activation Protein Inhibitors: A Rational Review and Current Progress.
2021
Over the past decade, the tumor microenvironment (TME) has become a new paradigm of cancer diagnosis and therapy due to its unique biological features, mainly the interconnection between cancer and stromal cells. Within the TME, cancer-associated fibroblasts (CAFs) demonstrate as one of the most critical stromal cells that regulate tumor cell growth, progression, immunosuppression, and metastasis. CAFs are identified by various biomarkers that are expressed on their surfaces, such as fibroblast activation protein (FAP), which could be utilized as a useful target for diagnostic imaging and treatment. One of the advantages of targeting FAP-expressing CAFs is the absence of FAP expression in q…
Assessment of cross-flow filtration as microalgae harvesting technique prior to anaerobic digestion: Evaluation of biomass integrity and energy demand
2018
[EN] In the present study, the effect of cross-flow filtration (CFF) on the overall valorization of Chlorella spp. microalgae as biogas was assessed. The effect of CFF on microalgae cell integrity was quantified in terms of viability which was correlated with the anaerobic biodegradability. The viability dropped as the biomass concentration increased, whereas anaerobic biodegradability increased linearly with the viability reduction. It was hypothesized that a stress-induced release and further accumulation of organic polymers during CFF increased the flux resistance which promoted harsher shear-stress conditions. Furthermore, the volume reduction as the concentration increased entailed an …
Chewing simulation: a way to understand relationships between mastication, food breakdown and flavour release
2008
International audience; Flavour release during eating foods is mainly function of the physico-chemical properties of the food matrix and of what occurs in mouth during the chewing process. The understanding of in-mouth mechanisms leading to food breakdown should help to understand flavour release phenomenon.
Human milk and mucosa-associated disaccharides impact on cultured infant fecal microbiota
2020
Human milk oligosaccharides (HMOs) are a mixture of structurally diverse carbohydrates that contribute to shape a healthy gut microbiota composition. The great diversity of the HMOs structures does not allow the attribution of specific prebiotic characteristics to single milk oligosaccharides. We analyze here the utilization of four disaccharides, lacto-N-biose (LNB), galacto-N-biose (GNB), fucosyl-alpha 1,3-GlcNAc (3FN) and fucosyl-alpha 1,6-GlcNAc (6FN), that form part of HMOs and glycoprotein structures, by the infant fecal microbiota. LNB significantly increased the total levels of bifidobacteria and the species Bifidobacterium breve and Bifidobacterium bifidum. The Lactobacillus genus …
Addition of milk or caseinophosphopeptides to fruit beverages to improve iron bioavailability?
2010
Abstract A study has been made of the influence of caseinophosphopeptides (CPPs) added to a fruit beverage versus milk based fruit beverages upon iron retention, transport and uptake, using a combined simulated gastrointestinal digestion/Caco-2 cell system. Grape concentrate, orange concentrate, and apricot puree were used for sample formulation. Eight samples were assayed with/without added Fe sulphate (3 mg/100 ml fruit beverage) and/or added Zn sulphate (1.6 mg/100 ml fruit beverage), with/without skimmed milk (11% v/v). The addition of milk to fruit beverages exerted a positive effect on iron retention, transport and uptake versus fruit beverages, and this effect was greater than that o…
In vitrobioaccessibility of iron and zinc in fortified fruit beverages
2009
Summary Iron and zinc bioaccessibility was estimated in the in vitro gastrointestinal digests of six different fortified fruit beverages (Fb) containing iron and/or zinc and/or skimmed milk (M). Solubility values can be used to establish trends in relative bioavailability of iron and zinc, as the first stage towards mineral bioavailability comprises solubility in the intestinal tract. FbFe, FbFeM and FbFeZnM samples showed iron bioaccessibility above 88%, differing (P < 0.05) from those of FbFeZn (53%). In turn, FbZn, FbFeZn and FbZnM samples presented higher zinc bioaccessibility (above 68%), differing (P < 0.05) from those of FbFeZnM (48%). The presence of milk-derived caseinophosphopepti…
Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells
2011
9 páginas, 4 figuras, 4 tablas.-- et al.