Search results for "HEE"

Relationship between sensory profiles and odor-active compounds detected by Gas-Chromatography olfactometry

2011

Cheese flavour has been widely studied and key-aroma compounds identified. However the strategies involved were mostly correlation studies between quantitative measurements of aroma compounds and either gas chromatography olfactometry (GC-O) data or sensory data. These correlations do not take in account the differences in the Stevens’ slopes relating sensory perception and concentration and perception thresholds. The objective of this study was thus to explain sensory perception of cheese by the intensity of single molecules measured by GC-O analysis. Seven commercial semi-hard cheeses were evaluated by a sensory descriptive analysis. Thirteen odour attributes were evaluated by a panel of …

Sodium ions models cheeses at molecular and macroscopic levels

2009

National audience; The excessive consumption of sodium is one of the causes of nutritional related-health problems. The reduction of salt content without affecting technological and sensorial properties of foodstuffs is currently a challenge for the food industry1. There is a need to develop tools to quantify the “active” sodium ions in food products at molecular and macroscopic levels to better understand in-mouth salt release and flavour perception. In this context, methods for the quantification of the bound fraction were developed: 23Na NMR single-quantum (SQ) and double-quantum-filtered (DQF) sequences at molecular level using Bruker Avance-500 spectrometer equipped with 10 mm probe 2,…

Analyse sensorielle du fromage

2018

Main odor active compounds in sheep’s raw milk cheeses with flavour defect

2014

Main odor active compounds in sheep’s raw milk cheeses with flavour defect. 9.congrès international Goût nutrition santé

Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk

2018

This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes’ milk; and to produce a new typology of cheese through the application of “Grana” technology. With this in mind, raw milk from an individual farm was transformed under controlled condition at a pilot dairy plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing, the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413) isolated from raw ewes’ cheese productions (Gaglio et al., 2014), milk clotting at 38°C, curd cooki…

Salt and fat contents in model cheeses influence the release of sodium ions and aroma compounds

2012

The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. But reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients, such as aroma compounds. One way could be to increase the mobility of both sodium ions and aroma compounds in food matrix and their release during consumption. This study consists in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds). Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological…

Feeding Dairy Ewes with Fresh or Dehydrated Sulla (Sulla coronarium L.) Forage. 2. Effects on Cheese Enrichment in Bioactive Molecules

2022

Sulla is a tanniferous legume species largely used as fresh or preserved forage in the ruminants’ diets. Due to its content in polyphenols with antioxidant activity, especially condensed tannins (CT), fresh sulla forage (FSF), when eaten by ruminants, is able to enrich animal products with antioxidant molecules and polyunsaturated fatty acids (PUFA) that are beneficial for consumers’ health. Dehydration represents a valid alternative to haymaking to preserve these properties also in periods when FSF is unavailable. In this research, the effects of ewes’ diets based on sulla hay (SH), pelleted dehydrated sulla forage (DSF) or FSF were evaluated on cheese physico-chemical tr…

Insights into the determinants of ��-sheet stability: 1H and 13C���NMR conformational investigation of three-stranded antiparallel ��-sheet-forming p…

2008

In a previous study we designed a 20-residue peptide able to adopt a significant population of a three-stranded antiparallel beta-sheet in aqueous solution (de Alba et al. [1999]Protein Sci.8, 854-865). In order to better understand the factors contributing to beta-sheet folding and stability we designed and prepared nine variants of the parent peptide by substituting residues at selected positions in its strands. The ability of these peptides to form the target motif was assessed on the basis of NMR parameters, in particular NOE data and 13Calpha conformational shifts. The populations of the target beta-sheet motif were lower in the variants than in the parent peptide. Comparative analysis…

Rheological Behaviour, Mechanical Properties and Processability of Biodegradable Polymer Systems for Film Blowing

2017

Films for agricultural or packaging applications are typically made of low density polyethylene (LDPE). They are produced through the film blowing process, which requires the use of polymers with suitable rheological properties. Furthermore, the short shelf-life which is often related to many packed products leads to huge amounts of plastic-based wastes. This suggests the use of biodegradable and/or compostable polymers in replacement for traditional ones. To this regard, only few data exist on the rheological properties of biodegradable polymers undergoing film blowing processing. In this work, a detailed investigation on the rheological, mechanical and processability behaviour of some bio…

Transport of amino acids through liquid membranes supported on novel poly(vinylidenefluoride) porous flat-sheet matrix

1997

Flat-sheet membranes from poly(vinylidenefluoride) (PVDF) were prepared by the phase inversion process. LiCl was used as a modifying agent. The porosity, maximum pore size and LEPW (liquid entry pressure of water) were determined. Three types of these membranes were tested as a support for n-decanol supported liquid membranes (SLM). Transport of eight amino acids, selected to cover a wide variety of side chains, and of phenylalanine methyl ester through n-decanol SLM were studied. The ability of amino acids to permeates through these membranes depends on the type of flat-sheet PVDF used as a support. An increase in porosity and pore size of the microporous matrix resulted in an increase of …