Search results for "Food and Nutrition"

Ces molécules qui éveillent nos papilles

2017

The sense of taste is a chemical sense and one of the most ancestral sensory modalities. It allows detectingand appreciating taste molecules present in our food. Beyond our vital needs, the pleasure elicited from whatwe eat can drive our feeding behaviors sometimes up to excess. Food intake involves several sensorysystems, mainly smell and taste. The underlying molecular mechanisms are relatively complex. This articlefocuses on the extent of the chemical space associated with the five primary tastes (sour, salty, sweet, bitterand umami), and details the fundamental role of gustatory receptors in the perception of taste as well aswithin interindividual variabilities.

Modeling TDS data and segmenting consumers thanks to a mixture of semi-Markov processes

2018

International audience

La minéralité perçue dans le vin

2015

Article technique.; National audience; Beaucoup des aspects les plus fondamentaux et passionnants du vin demeurent conceptuellement insaisissables. Lorsque nous y sommes confrontés d’un point de vue sensoriel, nous pouvons avoir l’impression de bien connaître les attributs les plus abstraits du vin comme la qualité, la complexité et la minéralité, mais d’un point de vue scientifique nous savons très peu de chose sur ce que précisément ces termes signifient à la fois pour les professionnels et les consommateurs de vin. Par exemple, malgré l’intérêt actuel de la filière et des producteurs pour la perception de la minéralité dans le vin et l’utilisation de plus en plus fréquente de ce terme pa…

Influence du liraglutide (analogue du GLP-1) sur les caractéristiques hédoniques de la prise alimentaire et les performances gustatives, chez les pat…

2011

Early development of hedonic and motivational aspects of eating behaviour

2015

Eating is essential for survival. However, the newborn is not an autonomous eater, and has to learn ‘how', ‘what', ‘when', and ‘how much' to eat quickly enough to ensure harmonious growth and development. In other nutritional areas, it has been shown during the past 20 years that early experiences are likely to impact long-term health outcomes. Thus, it appears fundamental to understand the early development of hedonic and motivational aspects of eating behaviour. This presentation will describe several studies conducted in our group during the past 10 years, in order to gain more knowledge about the development of what and how much children eat, in relation with food sensory and nutritiona…

Acute partial sleep deprivation increases food intake in healthy young men.

2011

Meeting Abstract ; ISI:000288862900129; International audience

La terre : un bien hors du commun. De l'utopie à la révolution foncière

2018

International audience; La terre manque toujours cruellement d'un droit à sa démesure. Indispensable à la plupart des activités humaines, cette ressource naturelle est saisie par un ensemble disparate de règles au prix, trop souvent, d'une négation de ses qualités. « À vouloir "forcer" la terre, écrivait Pisani, nous prenons, en effet, le risque de la voir se dérober »2. De là, un mal bien terrestre de notre société, qui affecte aussi bien la chose elle-même que ses habitants. Les symptômes portent les noms d'accaparement, d'artificialisation, de surexploitation, de dégradation. Ils sont suffisamment graves pour justifier la création d'un authentique système foncier, projet politique encore…

L1: Oral processing behaviours and retronasal aroma release variability during cheese consumption in human

2012

Abstract of oral presentation

Food oral processing and interindividual variability in human. Links between physiological parameters, release of sensory stimuli and perception of f…

2016

International audience; In human food oral processing is the first step in the digestive process. It prepares the food to be swallowed and then to undergo the process of digestion. During chewing, the food is comminuted by the combined action of chewing and saliva to form a bolus. The particle size of the bolus is reduced thanks to the action of the tongue and the teeth and the saliva is continuously produced by the salivary glands for humidifying and impregnating the food. Saliva impregnates and lubricates the bowl and also allows cohesion of the particles to prepare the step of swallowing. During food oral processing, the compounds responsible for food flavour and taste are released durin…

Salivary proteome and sensitivity to bitterness

2010

Among the various factors that dictate food choices, the sensorial acceptability and the in-mouth perception of food are essential. For example, bitterness is partly responsible for the rejection of some vegetables by some consumers. In this study, the aim is to evaluate if the salivary environment of an individual plays a role in his sensitivity to bitter taste