Search results for "FLAVOR"
showing 10 items of 360 documents
Flavor Ratio of Astrophysical Neutrinos above 35 TeV in IceCube
2015
A diffuse flux of astrophysical neutrinos above $100\,\mathrm{TeV}$ has been observed at the IceCube Neutrino Observatory. Here we extend this analysis to probe the astrophysical flux down to $35\,\mathrm{TeV}$ and analyze its flavor composition by classifying events as showers or tracks. Taking advantage of lower atmospheric backgrounds for shower-like events, we obtain a shower-biased sample containing 129 showers and 8 tracks collected in three years from 2010 to 2013. We demonstrate consistency with the $(f_e:f_{\mu}:f_\tau)_\oplus\approx(1:1:1)_\oplus$ flavor ratio at Earth commonly expected from the averaged oscillations of neutrinos produced by pion decay in distant astrophysical sou…
Observation of Photon Polarization in theb→sγTransition
2014
This Letter presents a study of the flavor-changing neutral current radiative $B^{\pm} \to K^{\pm}\pi^{\mp}\pi^{\pm}\gamma$ decays performed using data collected in proton-proton collisions with the LHCb detector at $7$ and $8\,$TeV center-of-mass energies. In this sample, corresponding to an integrated luminosity of $3\,\text{fb}^{-1}$, nearly $14\,000$ signal events are reconstructed and selected, containing all possible intermediate resonances with a $K^{\pm}\pi^{\mp}\pi^{\pm}$ final state in the $[1.1, 1.9]\,$GeV/$c^{2}$ mass range. The distribution of the angle of the photon direction with respect to the plane defined by the final-state hadrons in their rest frame is studied in interva…
Chemistry and functional properties in prevention of neurodegenerative disorders of five Cistus species essential oils.
2013
The chemical composition of Cistus creticus, Cistus salvifolius, Cistus libanotis, Cistus monspeliensis and Cistus villosus essential oils has been examined by GC and GC–MS analysis. Height-nine constituents were identified in C. salvifolius oil, sixty in C. creticus, fifty-six in C. libanotis, fifty-four in C. villosus, forty-five in C. monspeliensis. Although the five species belong to the same genus, the composition showed interesting differences. Essential oils were screened also for their potential antioxidant effects (by DPPH, ABTS, FRAP and b-carotene bleaching test) and their acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activity, useful for prevention and …
Food Flavors
2021
International audience
Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked m…
2006
International audience; In order to determine the feasibility of the solvent assisted flavour evaporation extraction (SAFE) technique and the standard addition method to quantify the aroma compounds retained in baked matrices after processing, three doughs that mainly vary in one ingredient, M1 (with eggs and palm oil), M2 (without eggs but with palm oil) and M3 (without eggs and without palm oil) were flavoured with an aromatic formulation of 19 different aroma compounds in propylene glycol that is responsible for a viennoiserie aromatic note. From the 19 aroma compounds added, 12 of them were quantified, so was also the propylene glycol. After the application of standard addition method 3…
Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products
2021
The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanopart…
Pulsed electric field applications for the extraction of compounds and fractions (fruit juices, winery, oils, by-products, etc.)
2020
Abstract The pulsed electric field (PEF) is well known to have a significant effect on the rate of various processes in the food industry. Food processes can be completed rapidly with higher efficiency, high reproducibility, reducing the processing cost, simplifying manipulation, and work-up, giving higher purity of the final product, eliminating posttreatment of wastewater and less energy when compared to a conventional process using the PEF. The advantages of using the PEF for food processing is to get high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life retaining the fresh aroma, taste, and appearance. This chapter presents a complete picture of c…
Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization.
2021
International audience; Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzy…
Preparation of Highly Clarified Anthocyanin-Enriched Purple Sweet Potato Juices by Membrane Filtration and Optimization of Their Sensorial Properties
2016
The aim of this work was to prepare clarified anthocyanin-enriched juices from purple sweet potatoes (PSP) and to evaluate their sensorial properties, with promising prospect for antioxidant molecules. Four PSP juice samples were prepared and annotated as (1) crude PSP extract, (2) PSP extract followed by microfiltration, (3) by ultrafiltration and (4) by nanofiltration (4). Although anthocyanins retention was observed during the filtration process, PSP microfiltrated juices generated better permeate with compromising between appearance transparency and anthocyanin content. Juice sensory properties (color, flavor, mouthfeel and clarity) were optimized by an L9(34) orthogonal design using PS…
Evaluation of antioxidant properties and assessment of genetic diversity of Capparis spinosa cultivated in Pantelleria Island.
2017
Capparis spinosa is a wild and cultivated bush, which grows mainly in the Mediterranean Basin. Unopened flower buds, called capers are used in the Mediterranean cuisine as flavoring for meat, vegetable and other foods. Several studies evaluated bioactive component and antioxidant activity of Capparis spinosa, increasing the market demand and the economic importance of capers.The aim of this work was to evaluate the contents of bioactive compounds in floral buds fermented in salt of C. spinosa collected from different areas of Pantelleria Island (Italy), testing the effect on healthy function as total antioxidant compounds. Hydrophilic extracts of C. spinosa from Pantelleria Island were char…