Search results for "Digest"
showing 10 items of 3038 documents
Agricultural potential of anaerobically digested industrial orange waste with and without aerobic posttreatment
2012
The potential of anaerobically digested orange waste with (AAD) and without (AD) aerobic post-treatment for use in agriculture was evaluated through chemical analyses, short-term phytotoxicity and long-term plant assays. Chemical analyses showed that AD contained ammonia and organic acids, and aerobic post-treatment did not significantly remove these phytotoxins. The N:P2O5:K2O ratio in AD was 1:0.26:0.96 and aerobic post-treatment did not change the composition in AAD except for K2O (1:0.26:1.24). Heavy metal contents in AD and AAD were more or less the same and were below the upper limit recommended for non-sewage sludge application on agricultural soils. Short-term phytotoxicity tests sh…
Kulttuurisia tapoja tulkita syömishäiriöitä, syömistä ja syömättömyyttä
2012
This Pro-gradu thesis is a research about eating disorders and more widely about binging and dieting in our current Western culture. Eating disorders and the problematic relationship between women and food has become more common in our culture. Nowadays media is filled with food programs and commercials where women are shown to have certain obsessive relation with food. The base of this study is in cultural sciences but the discovery of the subject itself is multidisciplinary. Culture itself is viewed as something which defines, re-defines and shapes our understanding about food, accepted and idealized representations of female body and healthy ways of living. The meanings of wanted or non-…
Creation of a food taste database using an in-home profile method
2013
Poster (1 page) ; http://www.pangborn2013.com/; International audience; The purpose of this study was to create a food taste database using an innovative in-home profile method and to have an overview on the sensory sapid world we face in our diet. The intensity of salty, sweet, acid and bitter tastes were scored using universal scales proposed within the Spectrum™ method (Muñoz and Civille, 1992) and newly developed scales for umami taste and fattiness. The in-home taste profile method was composed of two phases. The first phase consisted in an intensive training in laboratory (55 h). The second one was the in-home measurements phase (8 months) during which 12 panellists had to rate the ta…
Early development of taste and flavor preferences and consequences on eating behavior
2018
The first 1000 days of life constitute an important period for development of health and eating behavior, in particular because the mode of feeding drastically evolves, which involves that the child has to learn “how” to eat, but also “what” to eat, “how” much food to eat. After birth, when foods are orally exposed, infants discover the intrinsic properties of foods, with a variety of tastes, flavors, textures, as well as energy densities. Here we focus on deciphering the involvement of taste and olfaction in the early establishment of eating behavior. In the OPALINE French birth cohort (Observatory of Food Preferences in Infants and Children), taste and flavor preferences were studied in c…
Smell but not taste reactivity is related to food neophobia in toddlers: results from the Opaline cohort
2014
National audience; Context and objective: Research has previously identified relationships between chemosensory reactivity and food neophobia in toddlers. However, most studies have addressed this question using declarative data, and without analyzing separately smell and taste. The objective of the present study was twofold. The first objective was to assess the relationships between olfactory reactivity and taste reactivity in toddlers, using experimental designs with different tastants and odorants. The second objective was to determine the relationships between olfactory /taste reactivity and food neophobia in toddlers. The hypothesis was that the higher the chemosensory reactivity of t…
Saliva in Food … How does it drive sensory perception?
2014
Saliva is a highly complex body fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is produced and secreted by major and minor salivary glands to protect the mouth and to participate to the digestion. Generally distinction is made between resting saliva that is a result of autonomic stimulation, and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can be thus regarded through two main angles: the role of resting saliva as a background taste and the mechanistic role of saliva during eating. Indeed resting saliva (and its components) is continuously bathing our oral cavity and as such stimu…
Flavour & saliva interaction – a brief overview
2015
Saliva is a highly complex body fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is secreted at rest and during eating by major and minor salivary glands. Resting saliva is continuously bathing our oral cavity and as such stimulates our taste receptors playing thus a role in taste sensitivity against some active taste substances. Beside, during eating, foods are chewed and a significant level of stimulated saliva is rapidly incorporated in the bolus. This in-mouth phenomena impact on flavor release and thus perception through saliva-food physical interactions but also through the action of biological compounds (enzymes mainly) against the food matrix. Sali…
Keine Debatte? Reimarus 1830. Ein Postscriptum
2017
Il contributo richiama l'attenzione su un saggio di Reimarus pubblicato nel 1830 che, pur offrendo interessanti spunti per un dibattito sulla teoria di Bluhme per la composizione del Digesto di Giustiniano, non ha suscitato l'eco che avrebbe meritato, finendo per essere ignorato nella letteratura successiva che si è occupata del tema.
Heat Shock Protein 60 in Hepatocellular Carcinoma: Insights and Perspectives
2020
Heat shock protein 60 (HSP60) is a mitochondrial chaperone that is implicated in physiological and pathological processes. For instance, it contributes to protein folding and stability, translocation of mitochondrial proteins, and apoptosis. Variations in the expression levels of HSP60 have been correlated to various diseases and cancers, including hepatocellular carcinoma (HCC). Unlike other HSPs which clearly increase in some cancers, data about HSP60 levels in HCC are controversial and difficult to interpret. In the current review, we summarize and simplify the current knowledge about the role of HSP60 in HCC. In addition, we highlight the possibility of its targeting, using chemical com…
Tiger nut powder as ingredient for obtaining gluten free foods based on noodle processing and extrusion technology
2021
Tiger nut (Cyperus esculentus L.) is a sweet tuber mostly cultivated in Eastern Spain (Valencia) and in west Africa. Its nutritional profile stands out for the high fiber and unsaturated fat content; moreover, the moderate protein amount might make it suitable for the nutritional enrichment of gluten free foods. The objective of this thesis was to extend the applications of tiger nut as gluten free (GF) ingredient in noodles making and snacks. The study of marketed GF pasta revealed the nutritional inadequacy and lower cooking performances compared with their gluten containing homologous. The quantification of furosine content was handy for a better understanding of the heat damage caused d…