Search results for "FOOD"
showing 10 items of 13322 documents
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…
Expression hétérologue, repliement in vitro et caractérisation biophysique du domaine N-terminal de la sous-unité T1R3 du récepteur humain au goût su…
2010
The sweet taste receptor is a heterodimer composed of two subunits called T1R2 and T1R3. Each subunit belongs to the class C of G protein-coupled receptors and is constituted by a large extracellular N-terminal domain (NTD) linked to the transmembrane domain by a cysteine-rich region. It has been shown that T1R2 and T1R3 NTDs are both able to bind natural sugars and sucralose with distinct affinities and undergo ligand-dependent conformational change (Nie et al., Curr Biol, 2005). However, the binding properties of T1R3 NTD and the relative contribution of the two subunits to the heterodimeric receptor function remained largely unknown. To characterize the binding properties of each subunit…
BaGaTel : une base de données sur les produits laitiers, guidée par une ontologie
2019
National audience
T@sty: a test for assessing taste sensitivity. Description, application example
2019
The aim of the poster is to present the T@styTM device and to give an example application through results obtained in an ongoing study. The advantages and limits of this device will be discussed. T@styTM device, usable for home testing, was designed to assess human ability to detect several tastants at low concentrations in order to provide individual profiles based on sensitivity to the five tastes (sweet, salty, sour, bitter, and umami). Three test-sheets made of edible paper are used for each taste (three replicate measurements). Each test-sheet consists of six series of three precut discs (one “tasty disc” and two neutral discs) on which taste stimuli of different intensities were depos…
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…
Sensory testing in new product development: working with children
2015
Abstract This chapter aims at briefly reviewing applications of sensory descriptive testing methods with children, as well as their limits in relation to the cognitive development of children. Children’s sensory perceptions and preferences may differ from those of adults, which may make working directly with children a must for successful product development, at least at some stages of product development. However, most reported studies with children have characterized their preferences. Some studies have used discrimination tests and ranking tasks to gain knowledge about differences among products, or about sensory abilities development. A much smaller number of studies have involved child…
Effect of oil lamination between plasticized starch layers on film properties
2016
International audience; To reduce the hygroscopic character of biodegradable starch-based films, rapeseed oil was incorporated by lamination (starch-oil-starch 3-layers technique). The lipid lamination followed by starch solution casting step induced an emulsion type structure of dried films. Composite films are more opalescent and glossier than fatty free starch films. For all the films, structure is heterogeneous in the cross-section only. Adding fat induced a twice decrease of the tensile strength. Thermal gravimetry analysis did not show differences between films with and without oil. Lipid reduced the moisture absorption particularly at higher RH as well as the surface swelling index, …
Positions constructed for a female therapist in male batterers' treatment groups
2010
The aim of this study was to examine how male batterers regard to a female therapist in their group treatment. Of interest were the socially constructed positions for a female therapist. This study intends to examine what kind of positions the batterers construct for a female therapist in their speech and how the female therapist reacts to invitations to take up these positions. Attention was paid also to the male therapist’s positions in these situations. The topic was approached from a social constructionist and discourse analytic point of view and Grounded Theory was used as the method of analysing the data. The data consisted of five therapy groups for male batterers, each of which gath…
La SCIC : une structure originale pour une agriculture innovante
2018
International audience; Largement ignorée du milieu agricole, la SCIC est en plein développement pour structurer des projets collectifs à l'échelle territoriale. Cette société, à la forme commerciale, redéfinit les termes du pacte coopératif sur la base d'un sociétariat ouvert et pluriel pouvant correspondre aux nouvelles formes d'agriculture.
Production and Properties of Starch Citrates—Current Research
2020
Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch–citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or geno…