Search results for "Libération"
showing 10 items of 27 documents
Does interindividual variability of saliva affect the release and metabolization of aroma compounds ex vivo? The particular case of elderly suffering…
2019
The aim of this work was to study the effects of interindividual variability of human elderly saliva on aroma release and metabolization by ex vivo approaches. Thirty individuals suffering or not from hyposalivation were selected from a panel formed by 110 elderly people (aged >65 years old) that were matched by age and sex. Then, their stimulated saliva samples were independently incubated in presence of three aroma compounds (ethyl hexanoate, octanal, 2-nonanone) to perform headspace-gas chromatography and liquid/liquid extraction-gas chromatography mass spectrometry analyses. These assays revealed that the extent of saliva effect on the release and metabolization of aroma compounds was h…
Nullité facultative d'une saisie-attribution diligentée en période suspecte par un créancier social sur la fraction non libérée du capital social. Fa…
2017
International audience; (Civ. 2e, 12 mai 2016, n° 15-13.833, F-P+B, Sté Yara c/ Fondation Institut du Monde Arabe, D. 2016. 1088 ; Rev. sociétés 2016. 673, note A. Lecourt ; Bull. Joly 2016. 588, note F. Danos ; Act. proc. coll. 2016, comm. 158, obs. J.-M. Moulin)
Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses
2012
The aim of this work is to understand the effects of changes in the composition of model cheeses on mobility, release and perception of flavor molecules (salt, aroma compounds). Six flavoured model cheeses were formulated (3 lipid/protein (L/P) ratios and 2 salt contents). The microstructure and the rheological properties of the model cheeses were characterized respectively by confocal microscopy and by uniaxial compression test. The mobility of sodium ions was analyzed by 23Na NMR. The kinetics of sodium release was followed in water and then in saliva during consumption of the model cheeses. The retronasal release of aroma compounds was followed by nose-space APCI-MS, simultaneously with …
Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses
2012
The aim of this work is to understand the effects of changes in the composition of model cheeses on mobility, release and perception of flavor molecules (salt, aroma compounds). Six flavoured model cheeses were formulated (3 lipid/protein (L/P) ratios and 2 salt contents). The microstructure and the rheological properties of the model cheeses were characterized respectively by confocal microscopy and by uniaxial compression test. The mobility of sodium ions was analyzed by 23Na NMR. The kinetics of sodium release was followed in water and then in saliva during consumption of the model cheeses. The retronasal release of aroma compounds was followed by nose-space APCI-MS, simultaneously with …
Enzymatic cross-linking of pea proteins to produce microparticles : application to the encapsulation of riboflavin
2015
In this work, pea proteins behavior toward enzymatic gelation by microbial transglutaminase (MTGase) was studied at native state and after denaturation (chemical reduction or thermal denaturation). The final application was the formation of protein microparticules to encapsulate riboflavin, chosen as hydrophilic active molecule model. The extraction process of the pea protein fractions has been optimized in such a way to minimize as possible protein denaturation and recover native fractions rich in albumin (Alb) and globulin (Glob) or a mixture of both.The setting up of the enzymatic reaction monitoring methods has brought out their complementarity as well as their limits. Two new monitorin…
Enseigner la rhétorique à l’École de Bruxelles
2021
Cet article expose la conception de l’enseignement de la rhétorique à l’École de Bruxelles. Il explique l’origine de la démarche dans la pensée de Perelman. Il montre ensuite comment l’équipe du GRAL a retrouvé l’enseignement des exercices de rhétorique par les sophistes. Il propose une réflexion épistémologique pour montrer la spécificité de cet enseignement. Il termine enfin par l’exposé d’un exercice de délibération conçu et animé par les membres du GRAL. This paper outlines the conception of the teaching of rhetoric at the Brussels School. It explains the origin of the approach in the thought of Perelman. It then shows how the GRAL team recovered the teaching of rhetorical exercises by …
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…
The role of saliva in aroma release and perception
2017
Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) are released from the food matrix and then reach the receptors located in the nasal cavity, leading to their perception. These steps are closely dependent on the physicochemical properties of the volatile compounds and the food matrix, but also on human physiology. Among the different physiological parameters involved, the literature reports that saliva has various effects on VOCs and therefore appears as a major actor impacting the perception of aroma. This article reviews how saliva takes part in aroma release, considering both in vitro and in vivo approaches, and how it may affect perceptio…
La destruction du Mèmorial italien d'Auschwitz et la spirale des guerres de mèmoires
2012
Le Mémorial italien en l’honneur des victimes italiennes du camp d’Auschwitz-Birkenau, construit grâce à des contributions des mouvements de gauche et syndicats, fut inauguré en 1980 dans le Bloc 21 de ce même camp. Il fut conçu par l'ANED1 et développé par l'écrivain juif italien Primo Levi, les architectes BBPR2, le peintre Pupino Samonà en collaboration avec le musicien Luigi Nono et le cinéaste Nelo Risi.
Nullité des délibérations : la contrariété à l'intérêt social ne suffit pas
2021
International audience; Note sous Cour de cassation (com.), 13 janvier 2021, n° 18-21.860 (F-P), Société mécanique de précision de Méreau