Search results for "Lease"
showing 10 items of 886 documents
Aroma release and chewing activity during eating different model cheeses
2007
International audience; This study focused on the effect cheese properties had on chewing behaviour and aroma release as well as the relationship between them. Chewing activity and the kinetics of aroma release were simultaneously monitored during the consumption of eight model cheeses with the same flavour content. Differences in chewing behaviour explained most of the variability in aroma release among subjects. Aroma release increased with chewing work, bursts’ number and amplitude. For cheese samples, the chewing behaviour varied according to texture. Interaction between cheese composition and the chewing behaviour effects affected aroma release: (i) decreasing fat content increased aro…
In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation
2011
International audience; The present study describes the changes in mechanical properties and saliva incorporation for cheese samples with different composition and texture, and their influence on the rate of aroma release. Chewing work per cycle, salivary flow rate and chewing rate varied highly among subjects. Despite the differences in cheese hardness, at the end of mastication, bolus texture was the same for cheeses with the same lipid content. Low-fat cheeses gave harder bolus than high fat ones, despite being chewed longer, with higher work per cycle and more moisture. Salivary flow rate did not vary among cheese samples but, at the end of mastication, the amount of saliva in boluses d…
Does human saliva drive flavour perception?
2017
International audience
Flavour release and perception
2012
Flavour perception is a complex combination of the olfactory, gustatory and trigeminal sensations perceived during eating. During this eating process, tastants must be dissolved into saliva to be transported to the taste bud receptor cell membranes and aroma compounds have to be released in the oral cavity then transferred to the nasal cavity to reach the olfactory receptors. This release highly depends on food composition and structure, on the molecular properties of the stimuli but also on physiological characteristics of individuals and mastication behaviour. However, interactions occur between texture, taste and aroma perception at different levels: physic-chemical interactions in the f…
Oral processing and matrix composition affect aroma release and particle size distribution after consumption of coffee-creamer emulsions.
2016
International audience; Context and objectives: In humans, the main events that contribute to in-mouth emulsion breakdown are shear forces due to tongue movements and action of saliva. To date, most of the studies on the field were conducted on model emulsions and little is known about creamer emulsion and in particular hot coffee/creamer emulsions. In this context, the objective of the present work is to better understand how human oral physiology may govern the in-mouth breakdown of coffee-creamer beverages with consequence of food bolus structure and aroma release and to focus on saliva role and composition in particular. Methodology: The work was conducted on 7 coffee-creamer matrices d…
Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels
2010
An integrated approach physicochemistry and structures activity relationships has been carried out to study the aroma compounds retention-release phenomenon in a fat free dairy gel added with pectin. This study aimed to identify the molecular properties that govern this phenomenon assuming that modifying the structure leads automatically to a change in the retention-release of aroma compounds. For this purpose, we have determined the partition coefficients of 28 aroma compounds in water, in pectin gels and in dairy gels supplemented or not supplemented with pectin, at equilibrium conditions using the PRV method (Phase Ratio Variation). Then, we have performed a structure-retention relations…
Contribution à la compréhension de l'influence des paramètres de formulation et de procédé sur la structure et les propriétés fonctionnelle de films …
2012
The aim of this study is the analysis of structure and transfer mechanisms through chitosan based food packaging materials with incorporated carvacrol as a model of antimicrobial active substance. Integration of composition parameters, structure, processing and drying of chitosan systems is correlated to its physico chemical and functional properties. Understanding and detailed analyses of processing parameters is crucial in production of active chitosan coatings applied on conventional materials such as polyethylene. So, the knowledge of composition and microstructure in association to environmental conditions, control the retention and the release kinetics of carvacrol from chitosan film.…
Frailty Status Improvement after 5-Month Multicomponent Program PROMUFRA in Community-Dwelling Older People: A Randomized Controlled Trial
2022
A study was made of the effect of the PROMUFRA multicomponent frailty program upon physical frailty, kinanthropometry, pain and muscle function parameters in frail and pre-frail community-dwelling older people. Eighty-one participants were randomly allocated to the intervention group (IG) or control group (CG). The IG performed PROMUFRA for 20 weeks, using six strength exercises with three series of 8–12 repetitions until muscular failure, and seven myofascial exercises, with one set of 10 repetitions. The CG continued their routine. The frailty criteria number (FCN), kinanthropometric parameters and muscle function were measured at baseline and after the program. Between-group differences …
Arrendaments i parceries. La gestió indirecta de la terra al País Valencià (segles XIV-XV)
2002
In this article, it is studied the market of land lease in the Valentian rural society in the end of the Middle Age. Using notarial sources and court rolls, it is possible to know the economic function that exercised this forms of land management in the agrarian system. The penetration of urban capital through this kind of contracts was always limited. Far from eroding the hegemony of the small peasant farming, leases consolidated this pattern as productive basis of the feudal system.<br><br>En aquest article s'estudia el mercat de cessió de la terra a curt termini en la societat rural valenciana a les darreries de l’Edat Mitjana. A partir de fonts notarials i judicials, es pot …
Functional characterization of the enhancer blocking element of the sea urchin early histone gene cluster reveals insulator properties and three esse…
2000
Insulator elements can be functionally identified by their ability to shield promoters from regulators in a position-dependent manner or their ability to protect adjacent transgenes from position effects. We have previously reported the identification of a 265 bp sns DNA fragment at the 3' end of the sea urchin H2A early histone gene that blocked expression of a reporter gene in transgenic embryos when placed between the enhancer and the promoter. Here we show that sns interferes with enhancer-promoter interaction in a directional manner. When sns is placed between the H2A modulator and the inducible tet operator, the modulator is barred from interaction with the basal promoter. However, th…