Search results for "Flavor"
showing 10 items of 360 documents
Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures
2007
Rats and humans avidly consume flavored foods that contain sucrose and fat, presumably due to their rewarding qualities. In this study, we hypothesized that the complex mixture of corn oil, sucrose, and flavor is more reinforcing than any of these components alone. We observed a concentration-dependent increase in reinforcers of sucrose solutions received (0%, 3%, 6.25%, and 12.5%) in both fixed ratio and progressive ratio procedures, but with equicaloric corn oil solutions (0%, 1.4%, 2.8%, and 5.6%) this finding was replicated only in the fixed ratio procedure. Likewise, addition of 1.4% oil to 3% or 12.5% sucrose increased fixed ratio, but not progressive ratio, reinforcers received relat…
A multi-generational study on low-dose BPA exposure in Wistar rats: Effects on maternal behavior, flavor intake and development
2012
Bisphenol A (BPA) is a common endocrine disruptor found as an environmental and food contaminant. It exerts both developmental and behavioral effects, mainly when exposure occurs in early life. The aim of this study was to determine the multi-generational effects of chronic, human-relevant low-dose exposure to BPA on development, maternal behavior and flavor preference in Wistar rats. BPA was orally administered at a daily dose of 5 mu g/kg body weight to FO pregnant dams from the first day of gestation (GD 1) until the last day of lactation (LD 21), and then to Fl offspring from weaning (PND 21) to adulthood (PND 100). F2 offspring were not exposed. Development and clinical signs of toxici…
Role of the basolateral amygdala in retrieval of conditioned flavors in the awake rat.
2014
International audience; Learned association between odor, taste and further post-ingestive consequence is known as flavor nutrient conditioned preference. Amygdala is supposed to be one of the areas involved in these associations. In the present study, one flavor was associated with a 16% glucose (CS+) whereas another flavor was paired with less reinforcing 4% glucose (CS-). We showed that CS+ presentation after conditioning increased Fos expression in the basolateral nucleus of amygdala (BLA). Furthermore, we performed electrophysiological recordings in the BLA in free moving rats. After preference acquisition, rats were exposed to either the CS+ or the CS-. The proportion of neurons showi…
Nuclear magnetic resonance spectroscopic study of beta-lactoglobulin interactions with two flavor compounds, gamma-decalactone and beta-ionone.
2002
Interactions between a well-characterized protein, beta-lactoglobulin, and two flavor compounds, beta-ionone and gamma-decalactone, were studied by 2D NMR spectroscopy. NMR spectra were recorded in aqueous solution (pH 2.0, 12 mM NaCl, 10% D(2)O) under conditions such that beta-lactoglobulin is present in a monomeric state. TOCSY and NOESY spectra were recorded on the protein and the complexes between protein and ligands. The spectra of the NH-CH(alpha) region showed the cross-signals due to the coupling between N- and C-bonded protons in the polypeptide backbone. The observed chemical shift variations in the presence of ligands can be assigned to changes in the protein conformation. It app…
Effects of texture and temperature on the kinetic of aroma release from model dairy custards
2010
http://www.sciencedirect.com/science/article/B6T6R-4YYRMXD-2/2/9ac9167b05d21ef9ff6dcce684696e13 http://www.elsevier.com/locate/foodchem; International audience; The structure of a foodstuff, and its perceived texture, are important characteristics involved in the sensory availability of flavour compounds released during the food consumption. This study identifies the effect of texture on the dynamic release of aroma compounds under simulated oral conditions (temperature and shearing). Two custard desserts, with two levels of texture but the same composition, flavoured with four aroma compounds, were analysed. The rheological behaviour of the custards and the release of aroma compounds (SPME…
Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods
2014
A new and original statistical approach was used to compare the effectiveness of 4 different methods to analyse aroma compounds of seven different commercial semi-hard cheeses with regard to their orthonasal sensory perception. Four extraction methods were evaluated: Purge and Trap, Artificial Mouth, Solid-Phase Microextraction (SPME) and Solvent-Assisted Flavour Evaporation (SAFE). Among the headspace methods, Artificial Mouth gave the closest representation of the studied product space to the sensory perception one. The SAFE method was complementary to the dynamic headspace methods, as it was very efficient in extracting the heavy molecules but less efficient for extracting the most volat…
Theory of Neutrinos: A White Paper
2005
During 2004, four divisions of the American Physical Society commissioned a study of neutrino physics to take stock of where the field is at the moment and where it is going in the near and far future. Several working groups looked at various aspects of this vast field. The summary was published as a main report entitled ``The Neutrino Matrix'' accompanied by short 50 page versions of the report of each working group. Theoretical research in this field has been quite extensive and touches many areas and the short 50 page report provided only a brief summary and overview of few of the important points. The theory discussion group felt that it may be of value to the community to publish the e…
New Physics adventures in the LHC age
2017
La física de partículas está viviendo actualmente una era de exploración que comenzó con la observación en el LHC del bosón de Higgs, proporcionando así al Modelo Estándar de la Física de Partículas la elusiva pieza final que lo completa. Si bien esta teoría es extremadamente exitosa, se acepta comúnmente que no es la teoría final ya que no puede responder a todas las preguntas teóricas ni a ciertas observaciones experimentales. Por lo tanto, se espera que Nueva Física que extienda al Modelo Estándar aparezca pronto, aunque esto bien podría ser sólo una esperanza. Esta tesis recoge algunas de las aventuras en la búsqueda de Nueva Física. Se organiza en tres partes: la Parte I introduce, en …
Vacuum correlators at short distances from lattice QCD
2021
Non-perturbatively computing the hadronic vacuum polarization at large photon virtualities and making contact with perturbation theory enables a precision determination of the electromagnetic coupling at the $Z$ pole, which enters global electroweak fits. In order to achieve this goal ab initio using lattice QCD, one faces the challenge that, at the short distances which dominate the observable, discretization errors are hard to control. Here we address challenges of this type with the help of static screening correlators in the high-temperature phase of QCD, yet without incurring any bias. The idea is motivated by the observations that (a) the cost of high-temperature simulations is typica…
The Hunt for New Physics at the Large Hadron Collider
2010
233 páginas.-- AHEP Group: et al..-- El Pdf del artículo es la versión pre-print: arXiv.1001.2693v1.-- Trabajo presentado al "The International Workshop on Beyond the Standard Model Physics and LHC Signatures (BSM-LHC) celebrado en Boston (USA) del 2 al 4 de junio de 2009.