Search results for "FOOD"

Identification des effets de mélanges de PE : fenêtre d'exposition stade de développement, dimorphisme sexuel des cibles biologiques

2014

Flavor: from food to behaviors, wellbeing and health

2016

Revue; Andrée Voilley and Patrick Etiévant published a book entitled “Flavour in Food” in 2006. Since then, few progress was made in the field of flavor and taste constituents and of their interactions in various food matrices during the production process, the storage or the maturation of food and finally during eating.When our Publisher asked us an update for this edition, we thought that it was not the best thing to do, but that we should take advantage of this offer to publish a sort of follow-up of this first edition.In the last 10 years, it was obvious that large research efforts were made to understand how odor components stimulate the numerous receptors discovered in the early 1990s…

When do health and taste drive children’s food choices? The influence of context and weight status

2017

International audience

Taste receptors in oral and extraoral tissues: role in nutrient and metabolic sensing

2014

Molecular characterization of cucumber mosaic virus isolates infecting ornamental species cultivated in the botanical garden of Bologna university.

2006

During an epidemiological survey carried out in the Botanical Garden at Bologna University, Cucumber mosaic virus (CMV) has been detected by applying PAS-ELISA technique infecting some ornamental species exhibiting a severe symptomatology on the leaves. Datura innoxia Miller. showed mosaic and leaf-curling; Globularia nudicaulis L. produced narrowed leaves with a yellow mosaic and/or variegation; Eupatorium cannabinum L. showed a systemic chlorotic and/or yellow mosaic and stunting. Reverse transcription-polymerase chain reaction (RT-PCR) and single strand conformation polymorphism (SSCP) were employed to characterise these CMV isolates. Total RNA was extracted from symptomatic leaf samples…

Sensory acceptability of cassava snacks nutritionally enriched on Moringa oleifera leaf powder among children from low-income households in Madagascar

2014

National audience; Ninety two percent of Malagasy population lives with less than two dollars per day. This situation contributes to undernourishment, particularly among children from low-income households: 48% of children under the age of five have stunting problem. Yet, Madagascar possesses natural food resources with high nutritional value, like leaves of Moringa oleifera (M.o.), rich on protein and different oligoelements. These natural food resources should be valorised by incorporating them into children diet, in order to help improving the balance of the diet and thus fight against malnutrition. In this study, M.o. leaf powder was added to cassava roots, which are consumed as a “secu…

Less salt in food: science-tested strategies and the practices of consumers

2021

Screening of lactic acid bacteria for their use as aromatic starters during fermentation of vegetables

2020

Lactic acid bacteria (LAB) have good growth capacities on various food matrices and produce very diverse enzymatic activities which are notably capable of positively modifying the organoleptic properties of fermented foods. Therefore, the selection of the LAB starters possessing good metabolic abilities and interesting enzymatic activities towards the plant matrix could improve the aroma profiles of fermented foods. The main objective of this study was to enhance the aroma profiles of fermented tomatoes by using the biotechnological pathway. To achieve this, firstly, 200 LAB isolated from Cambodian and Vietnamese fermented foods were screened for their β-glucosidase activity and duplicate i…

Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies

2013

Poster (1 page); International audience; Aroma is one of the main factors that contribute to the consumer acceptability of a food product. Gas Chromatography/Olfactometry (GC/O) followed by accurate quantitation and recombination studies are usually carried out to evaluate key aroma compounds. The aim of this study is to develop a new approach taking into account odor qualities and to evaluate their impact on the typicality of caramel aroma. First, 58 aroma compounds, previously identified by GC/O analyses, were sorted into 8 odorant categories: animal, caramel, sour, vegetal, roasted, floral, fruity and nutty according to GC/O descriptors. For each category, a blend of compounds was prepar…

Carbon dioxide in effervescent wines: influence on descriptive analysis, discrimination and consumer liking

2008

National audience