Search results for "Gust"
showing 10 items of 552 documents
Characterization of the ligands for the human umami taste receptor
2017
National audience; Among our basics senses, taste and our gustatory system allow us to perceive and recognize essential chemical nutrients present in food. Human can detect and discriminate five basics taste (sweet, bitter, sour, salty and umami) and recent studies proposed a sixth taste for fat. The umami taste is described as a « savory » sensation elicited mainly by L-amino acids and is thought to serve as an indicator of protein rich foods and promote feeding.The umami taste receptor is a heterodimeric receptor composed of the T1R1 and T1R3 subunits. These subunits belong to the family class C G protein-coupled receptors (GPCRs) and are constituted by a large N-terminal domain (NTD) lin…
Les espaces funéraires laténien et augusto-tibérien des Reliades (Le Puy-en-Velay, Haute-Loire).
2022
Le site des Reliades au Puy-en-Velay (Haute-Loire) a livré deux petits espaces funéraires à crémation utilisés entre La Tène finale et l’époque augusto-tibérienne. Caractérisés par une implantation sur un lieu à la topographie remarquable, ils ont fait l’objet d’aménagements paysagers qui viennent souligner leur caractère ostentatoire. Par ailleurs, la présence de bassins pose la question de l’utilisation de l’eau dans le cadre de cérémonies funéraires et/ou commémoratives. Enfin, bien que le mobilier déposé dans les sépultures soit peu abondant et très détérioré par son passage sur le bûcher, quelques éléments permettent d’attribuer aux défunts un statut social relativement élevé. Il s’agi…
Seasonal pattern of mannitol and malate accumulation in leaves of two manna ash species (Fraxinus ornusL. andF. angustifoliaVahl) growing in Sicily
2002
ABSTRACT The content of mannitol and malate was assayed enzimatically during spring, summer and autumn, in leaves of two species of ash, Fraxinus ornus L. and Fraxinus angustifolia Vahl, traditionally cultivated in Sicily for the extraction of manna. Both species contain high levels of mannitol and show, on a dry weight basis, a 65–80% increase in the summer content of this polyol. The malate content differs in the two species: in F. ornus it shows a summer increase, but it is relatively low (65–115 µmol g-1 DW), while in F. angustifolia it is higher (275–318 µmol g-1 DW), but remains more or less constant throughout the year. The results suggest that in these species, under the local field…
Growth and biomass partitioning of Arbutus unedo, Laurus nobilis, Phillyrea angustifolia and Rhamnus alaternus seedlings under water deficit
2013
Water scarcity in the Mediterranean areas is very common and the selection of drought tolerant species is a priority for landscaping purposes in the Mediterranean areas. The objective of this study was to evaluate the effect of water deficit on growth and biomass partitioning of Arbutus unedo, Laurus nobilis, Phillyrea angustifolia and Rhamnus alaternus. Seventy-two seedlings per species were grown in the greenhouse in 4-liter pots and three water regimes were imposed starting on 6 April and until 9 June, 2010. One-third of the plants was well irrigated to maintain soil water content in the 25-35% range (CTR); a second group of plants was deficit-irrigated to maintain soil water content in …
The Intestinal Yeasts
2005
Yeast isolates were obtained from the hindgut of the lower termites Mastotermis darwiniensis (Mastotermitidae), Zootermopsis angusticollis, Zootermopsis nevadensis (Hodotermitidae), Neotermes jouteli (Kalotermitidae), Reticulitermes santonensis, Heterotermes indicola (Rhinotermitidae) and the roach Cryptocercus punctulatus (Prillinger et al. 1996). The monosaccharide composition of the cell wall, the ubiquinone system, partial sequencing of 18S ribosomal DNA and the ultrastructure of septal pores indicate that most yeast species belonged to the Endomycetales. They were assigned to the genera Candida, Debaryomyces, Pichia and Sporothrix. Other species showed affinities to the Basidiomycetes …
The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fer…
2016
Abstract The effect of Pediococcus acidilactici and Lactobacillus sakei strains on biogenic amines (BAs) formation during submerged and solid state fermentation of Lupinus luteus and Lupinus angustifolius was analysed. The composition of lupin seeds was evaluated and the influence of fermentation on free amino acid (FAA) profile was investigated. The highest protein and carbohydrate contents were found in L. luteus var. ‘Vilciai’, the highest carbohydrate contents – in L. angustifolius hybrid lines No. 1701 and No. 1800, and fat – in L. angustifolius hybrid lines No. 1700, No. 1703 and No. 1734. The interaction between the fermentation method, the bacterial strains used and lupin varieties …
Les procédés de catégorisation lors du service du vin.
2009
National audience
Troubles du goût et de l'odorat chez les seniors
2022
Costruzione della Sicilian Experience. Il caso di Anna Tasca Lanza Cooking School
2020
La Sicilia è storicamente oggetto di narrative di stampo marcatamente edonistico, anche di recente casi rispecchiate e alimentate da casi editoriali di grande successo. Con l’imporsi di nuovi trend turistici improntati alla scoperta di specialità gastronomiche e vinicole locali, il settore turistico dell'isola gode di un ciclo particolarmente positivo. Le strutture di produzione e distribuzione agroalimentare e le realtà ricettive del territorio si stanno evolvendo per assecondare questo nuovo tipo di domanda, con effetti prevedibili di patrimonializzazione e ricostruzione semiotica della cultura alimentare tipica. Tra le realtà più in vista, nel settore, c’è la scuola di cucina Anna Tasca …