Search results for "Formula"

Some Computational Aspects of DISTANCE-SAT

2007

In many AI fields, one must face the problem of finding a solution that is as close as possible to a given configuration. This paper addresses this problem in a propositional framework. We introduce the decision problem distance-sat, which consists in determining whether a propositional formula admits a model that disagrees with a given partial interpretation on at most d variables. The complexity of distance-sat and of several restrictions of it are identified. Two algorithms based on the well-known Davis/Logemann/Loveland search procedure for the satisfiability problem sat are presented so as to solve distance-sat for CNF formulas. Their computational behaviors are compared with the ones …

Déterminants des préférences alimentaires au moment de la diversification

2010

Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients

2016

International audience; The aim of this study was to formulate a snack which consumption would contribute to fight against essential nutrientsdeficiencies in Malagasy children. We identified the principal characteristics that would make a food adopted by the Malagasypopulation, using focus groups and questionnaires. Based on households’ food beliefs and practices, specifications were definedto formulate products associating cassava roots and MO leaf powder that would be accepted by the consumers. Four cassavabased snacks were proposed, which varied in MO and sucrose quantities. Hedonic and choice tests were performed with children,which showed that children preferred the sweet product with …

Acceptation of novel dietary flavours by infants after exposure to flavour in mother’s milk

2010

Tasty business. Revue publiée sur le site https://impact.pub/

2016

Hydrolysed proteins in infant formula and child neurodevelopment: The French ELFE study

2021

Un outil sensoriel pour la mesure des préférences vis-à-vis du gras, du salé et du sucré

2012

La surconsommation d'aliments gras, salés ou sucrés est nuisible à la santé, et, même si elles sont entendues du public, les recommandations nutritionnelles visant à éviter ces comportements à risque restent trop partiellement suivies. On peut alors s’interroger sur les déterminants de ces comportements alimentaires et plus spécifiquement sur le plaisir apporté par la consommation des aliments considérés comme gras, salés ou sucrés. En effet, les matières grasses, le sucre et le sel induisent les propriétés sensorielles de l’aliment (goût, texture, palatabilité) et contribuent au plaisir lors de la consommation, parfois en contradiction avec les préoccupations nutritionnelles. Entre le plai…

The production of an infant formula with a minimally processed route impacts its nutritional, physiological and sensorial qualities

2021

International audience

Salt, sugar and lipid reduction in solid foods; a summary of the main outcomes from PLEASURE and TERIFIQ FP7 Twin projects

2018

National audience; Most developed countries are facing excessive consumption of salt, saturated fat and free sugars. The reduction of salt-sugar-saturated fats (SSSF) in foods influences not only its nutritional qualities but also its sensory properties and safety (e.g.shelf-life). The main challenge is to formulate healthier foods, which will be accepted by consumers. In this context, two FP7 European projects, TeRiFiQ and PLeASURe have been funded on the same call (2012-2015) to investigate innovative strategies for the reduction of sodium, sugar and fat content in selected foods. Both projects focused on staple foods such as cheese, meat, bakery (cake), sauces and also pizza as an assemb…

Modèle de pratique formulaire ou genre formulaire ? L’influence marculfienne (VIIIe-XIXe siècles)

2016

National audience