Search results for "Elea"
showing 10 items of 772 documents
Changes in salt or fat contents of model cheese modify in vivo aroma release and eating
2012
National audience
Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological t…
2018
International audience
Influence of solvent-free reticulation treatment on edible film properties based on chitosan and gelatin, containing or not natural antioxidants : ph…
2015
This thesis aims to develop an edible packaging made of a mixture of chitosan and gelatin (beef or fish), to better understand the influence of the electron beam irradiation and of the incorporation of natural antioxidants on the physico-chemical and functional properties of the films. A study of the effect of irradiation on antioxidants release kinetics in a simple liquid medium was studied for validation. A preliminary study first showed that the densification of the film-forming solution and the gel during drying does not depend on the thickness or concentration or time and suggests a Fickian diffusion of water in the matrix. The permeability to water vapor increases linearly with film t…
Structure and composition of flavoured model cheeses impact on sodium and aroma release
2010
Présentation d'un diaporama ; https://colloque4.inra.fr/biopolymeres2010; Health authorities have called for a reduction of salt quantity in various foodstuffs. Cheese is one of the most targeted products because of its high sodium content. In order to understand how to reduce salt in cheeses without modifying salty perception, the interactions between cheese structure and in-mouth sodium release have to be studied. In this way, model cheeses have been selected due to their great variability of formulation. The current study was conducted to determine how the release of sodium ions and aroma compounds could be modified by structure and composition of model cheeses (lipid/protein ratio, sodi…
Aroma release from coffee beverages is affected by matrix composition and human saliva during in vitro analysis in model mouth device coupled with PT…
2016
International audience
From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release
2015
From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release. 250. american chemical society national meeting
Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological t…
2017
International audience
PTR-SRI-ToF-MS analysis of aroma compounds: influence of drift tube E/N ratio on sensitivity and fragmentattion
2013
Livre ISBN-13 : 978-3-902811-91-2; International audience; The aim of this work was to compare detection and fragmentation patterns of aroma compounds obtained with three different precursor ions and several E/N source parameter values with the proton transfer reaction (PTR-MS) methodology. The reactant ions H3O+, NO+ and O2+. were generated in a Switchable Reagent Ions (SRI) source of a PTR-ToF-MS (Ionicon 8000, Innsbruck, Austria). Precursor ions plasmas were characterized at different E/N ratio in the drift tube. For proton transfer reaction, the hydronium primary ion was the most abundant ion (> 80%) for all E/N ratios above 120 Td, but the sensitivity decreased quickly with the highest…
Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters
2017
International audience
Improvement in the understanding of aroma compound retention and release in naso-oro-pharyngeal cavity
2013
Poster ; Livre ISBN-13 : 978-3-902811-91-2; International audience