Search results for "PRODUCTS"
showing 10 items of 980 documents
Mercury in fish products: what’s the best for consumers between bluefin tuna and yellowfin tuna?
2017
A total of 205 bluefin and yellowfin tuna samples were examined for mercury detection in order to verify possible differences and have a detailed risk assessment of the two tuna species. The results showed significant higher mercury concentration in muscle tissue of bluefin tuna respect yellowfin tuna (p < 0.001) with mean concentration of 0.84 mg/kg and maximum value of 1.94 mg/kg. These differences can be due the different biological and ecological aspects of the two tuna species and to different oceanographic aspects between Atlantic Ocean and Mediterranean sea. The results obtained in this study suggest an advisable containment of the sources of pollution and further studies on the c…
BaGaTel: an ontology driven database to ecodesign food products taking into account their nutritional and sensory qualities
2020
International audience
Vertex Distinguishing Edge- and Total-Colorings of Cartesian and other Product Graphs
2012
International audience; This paper studies edge- and total-colorings of graphs in which (all or only adjacent) vertices are distinguished by their sets of colors. We provide bounds for the minimum number of colors needed for such colorings for the Cartesian product of graphs along with exact results for generalized hypercubes. We also present general bounds for the direct, strong and lexicographic products.
On-Line Measurement of Gaseous Iodine Species During a PWR Severe Accident
2015
International audience; Iodine is a highly radio-toxic element, due to its affinity to the thyroid, and represents the major part of the radioactivity released during a nuclear accident. In the context of nuclear safety and radio-protection, we are interested in identifying the iodine gaseous species which are released, in the nuclear power plants, under molecular (I$_2$) and organic (CH$_3$I) forms. Therefore, we are working on providing a spectroscopic database for both species. While the infrared spectrum of the ν6 band of methyl iodide was previously studied, only 4000 lines were assigned. We present the rovibrational analysis of a high quality experimental spectrum, of this band, recor…
Flavour release as a function of time in sugar matrices, in relation to the perception of their sweetness and taste
2002
Although instrumental or sensory analysis of food flavour profiles is often separated from gustatory studies, certain flavours may be classified as sweet, suggesting an interaction between flavour and aroma in sensory perception mechanisms. This paper contains information on the results of studies aimed at establishing dynamics of flavour and sweetness release in the course of their sensory perception during the mastication of sugar confectionery.
Effect of composition information on the perception of innovative beverages mixing animal and plant ingredients by consumers
2021
We studied the reaction of consumers and non-consumers of plant-based alternatives towards beverages mixing cow milk with soy juice or oat juice. We focused on the liking of these products and on the perceived nutritional and environmental quality. We compared the results obtained by presenting the products with or without composition information, with two types of composition information (plant-based or mixed) and between consumers and non-consumers of plant-based alternatives. We found that the plant-based composition information increased the appreciation of products containing oat. Both composition information had a similar impact on the perceived nutritional quality. The mixed composit…
Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Character…
2019
The aim of this study was to assess the effect of temperature, solvent (hydroethanolic mixtures) and pH on the recovery of individual phenolic compounds from &ldquo
Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties
2017
International audience; Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling, thickening and therapeutic properties of seaweeds when they are used individually. This review gives an overview on the nutritional, textural, sensorial, and health-related properties of food products enriched with seaweeds and seaweed extracts. The effect of seaweed incorporation on properties of meat, fish, bakery, and other food products were highlighted in depth. Moreover, the positive effects of foods enriched with seaweeds and seaweed extracts on different lifestyl…
Effect of extrusion on the anti-nutritional factors of food products: An overview
2017
International audience; Edible plant seeds such as cereals, legumes and nuts contain substantial amounts of nutrients including proteins, carbohydrates, minerals, vitamins, and dietary fibers. However, the bioavailability of these nutrients in humans or animals is relatively low, particularly when they are consumed in their unprocessed or raw form. One of the major factors that contribute to a lower nutritional value of legumes and cereals is the presence of naturally-occurring anti-nutritional factors (ANFs, e.g. phytate, tannins and enzyme inhibitors) that indirectly decreasing the bioavailability status of minerals. Fortunately, these ANFs can be modified or reduced through different pro…
Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional metho…
2015
Abstract Background A large amount of wastes and by-products are generated during olive oil production process. Traditionally, these products have been considered as a problem. However, they constitute a great source of high-added value compounds, which have the potential to be used as food additives and/or nutraceuticals. Therefore, valorization of wastes and by-products from food industry kills two birds with one stone and addresses both the use of waste and by-products and societal health, thus greatly contributing for a sustainable food chain from an environmental and economical point of view. Scope and approach In the present review, current and new insights in the recovery of high-add…