Search results for "FLAVOR"
showing 10 items of 360 documents
Generalized mu-tau reflection symmetry and leptonic CP violation
2016
14 pages.- 9 figures
Measurement of CP asymmetry in D 0 → K - K + and D 0 → π - πdecays
2014
Time-integrated $CP$ asymmetries in $D^0$ decays to the final states $K^- K^+$ and $\pi^- \pi^+$ are measured using proton-proton collisions corresponding to $3\mathrm{\,fb}^{-1}$ of integrated luminosity collected at centre-of-mass energies of $7\mathrm{\,Te\kern -0.1em V}$ and $8\mathrm{\,Te\kern -0.1em V}$. The $D^0$ mesons are produced in semileptonic $b$-hadron decays, where the charge of the accompanying muon is used to determine the initial flavour of the charm meson. The difference in $CP$ asymmetries between the two final states is measured to be \begin{align} \Delta A_{CP} = A_{CP}(K^-K^+)-A_{CP}(\pi^-\pi^+) = (+0.14 \pm 0.16\mathrm{\,(stat)} \pm 0.08\mathrm{\,(syst)})\% \ . \nonu…
Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release
2008
International audience; Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at …
Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
2004
Complex food emulsions containing either hydrogenated palm kernel oil (vegetable fat) or anhydrous milk fat (animal fat) were flavored by using different aroma compounds. The fats differed by their fatty acid and triacylglycerol compositions and by their melting behavior, while the aroma compounds (ethyl butanoate, ethyl hexanoate, methyl hexanoate, mesifurane, linalool, diacetyl, cis-3-hexen-1-ol, and gamma-octalactone) differed by their hydrophobicity. Application of differential scanning calorimetry to fat samples in bulk and emulsified forms indicated differences in the ratio of solid-to-liquid between temperatures ranging from 10 to 35 degrees C. Solid-phase microextraction coupled wit…
The Off-Flavor of Pea Flour
2014
Pea products are underused as a protein source in human food because of their “beany” flavor. The objective of the study is to select an extraction method being the most representative for the sensory perception of the beany flavor. Solid phase microextraction (SPME) and purge and trap (P&T) extracts were analyzed by GC-MS and the sensory representation of the extracts was assessed by direct gas chromatography-olfactometry (D-GC-O). Extracted compounds were less numerous in SPME extracts than in P&T extracts. Nevertheless, the SPME method was more suitable because of its good representation of the pea suspension odor.
Understanding fat, proteins and saliva impact on aroma release from flavoured ice-creams
2017
Publication également référencée sous le numéro WOS:000437803400018; The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva reactor, which imitated human chewing under temperature control. The results showed that the effect of the fat type on aroma release was smaller than that of fat level. Ice creams with low fat level released more hydrophobic aroma compounds than ice creams with high fat level. At low fat level more aroma compounds were released from ice creams with lower protein content. At high …
Fruit quality and volatile fraction of ‘Pink Lady’ apple trees in response to rootstock vigor and partial rootzone drying
2008
BACKGROUND: Partial rootzone drying (PRD) is a novel deficit irrigation technique consisting in the alternated wetting of only one side of the rootzone, which induces partial stomatal closure and increased water use efficiency. The effect of PRD and rootstock vigor on ‘Pink Lady’ apple fruit quality and aroma profile was studied using solid-phase micro-extraction in headspace and gas chromatography/mass spectrometry. RESULTS: PRD irrigation generally did not affect quality attributes, whereas it influenced the aroma of the apple fruit. In particular, PRD improved the aroma of the fruit flesh, while it decreased the volatile fraction in the peel, where most of the compounds are concentrated.…
Search for the Lepton Flavor Violation Process J/ψ→eμ at BESIII
2013
We search for the lepton-flavor-violating decay of the $J/\psi$ into an electron and a muon using $(225.3\pm2.8)\times 10^{6}$ $J/\psi$ events collected with the BESIII detector at the BEPCII collider. Four candidate events are found in the signal region, consistent with background expectations. An upper limit on the branching fraction of $\mathcal{B}(J/\psi \to e\mu)< 1.5 \times 10^{-7}$ (90% C.L.) is obtained.
Differential branching fraction and angular analysis of the decay $B^{0} \to K^{*0} \mu^{+}\mu^{-}$
2013
The angular distribution and differential branching fraction of the decay B-0 -> K*(0)mu(+)mu(-) are studied using a data sample, collected by the LHCb experiment in pp collisions at root s = 7 TeV, corresponding to an integrated luminosity of 1.0 fb(-1). Several angular observables are measured in bins of the dimuon invariant mass squared, q(2). A first measurement of the zero-crossing point of the forward-backward asymmetry of the dimuon system is also presented. The zero-crossing point is measured to be q(0)(2) = 4.9 +/- 0.9 GeV2/c(4), where the uncertainty is the sum of statistical and systematic uncertainties. The results are consistent with the Standard Model predictions.
Formulation of liposomes loading lentisk oil to ameliorate topical delivery, attenuate oxidative stress damage and improve cell migration in scratch …
2021
[EN] Pistacia lentiscus L. is a sclerophyllous shrub capable of growing under harsh climatic conditions especially in the Mediterranean Basin. Different products can be obtained from this plant, such as essential oil, mastic gum or even fixed oil. The last is well known for its flavor which is mainly exploited in the food industry. Additionally, it has been traditionally used in the treatment of skin diseases, but, at the moment, any suitable formulation for skin delivery has been formulated and its biological effects was not deeply confirmed. Given that, in the present study, the lentisk oil has been formulated in liposomes at different concentrations (10, 20, 30 mg/ml) and their physicoch…