Search results for "Food and Nutrition"
showing 10 items of 2749 documents
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
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
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…
Characterization of taste compounds: chemical structures and sensory properties
2016
Characterization of taste compounds: chemical structures and sensory properties
Corrigendum: Flor Yeast Diversity and Dynamics in Biologically Aged Wines
2019
International audience; [This corrects the article DOI: 10.3389/fmicb.2018.02235.].
Dietary exposure in utero and during lactation to a mixture of genistein and an anti-androgen fungicide in a rat mammary carcinogenesis model
2015
Endocrine disruptors may play substantial roles in the high incidence of breast cancer. We previously described how early exposure to the mixture of phytoestrogen genistein (G) and the anti-androgen vinclozolin (V) affects peripubertal mammary development. This study evaluates the carcinogenic potential of exposure to V alone or associated with G from conception until weaning in Wistar rats. Dams were exposed to V, G or GV during pregnancy/lactation. At PND50 offspring were treated with DMBA[7,12-dimethylbenz(a)anthracene]. V or GV maternal exposure decreased number of DMBA-induced mammary tumors in the offspring, without significant modifications in tumor incidence, multiplicity and latenc…