Search results for "Percept"
showing 10 items of 3839 documents
Food composition and structure, in-mouth breakdown, oral physiology and sensory perception: example of dairy products
2018
During eating, the first food transformations occur in the mouth and constitute preliminary steps of a series of reactions leading to digestion. Food breakdown occurring in the mouth contributes to the bolus formation and to the release of the stimuli responsible for the global sensory perception. However food breakdown not only depends on food composition and structure but also on human oral physiology, which could explain the high inter-individual differences observed in sensory perception and liking. After a general introduction, the presentation will focus on examples related to dairy products. Dairy products offer a great variability in terms of composition and structure and their liki…
QualigrasPhy : déterminants de la variabilité interindividuelle de la perception du gras chez l'homme
2018
Flavor perception: mental representation, link with food intake control and putative role of oral microbiota
2019
International audience
Understanding the odor mixture
2013
International audience
Chapter 5 - Perceptual interactions in complex odor mixtures: the blending effect
2011
How do French consumers perceive organic labels in wine?
2011
International audience
Pupillometry as a tool to better understand emotions driven by food perception
2012
Pupillometry as a tool to better understand emotions driven by food perception. 5. european conference on Sensory consumer science of foods and beverages. A sense of inspiration
PULSES ! Interroger les représentations sociales afin d'identifier des leviers en faveur d'un rééquilibrage entre protéines animales et végétales
2018
National audience
Les stratégies payantes pour doper la perception sucrée en bouche
2018
La réduction du sucre s'accélère en 2018. Zoom sur les dernières avancées de la recherche dédiée aux récepteurs gustatifs. Les aromaticiens focalisent leurs recherches sur la mise au point d'arômes modulateurs qui équilibrent le profile aromatique des produits allégés.
Salt, sugar and lipid reduction in solid foods; a summary of the main outcomes from PLEASURE and TERIFIQ FP7 Twin projects
2018
National audience; Most developed countries are facing excessive consumption of salt, saturated fat and free sugars. The reduction of salt-sugar-saturated fats (SSSF) in foods influences not only its nutritional qualities but also its sensory properties and safety (e.g.shelf-life). The main challenge is to formulate healthier foods, which will be accepted by consumers. In this context, two FP7 European projects, TeRiFiQ and PLeASURe have been funded on the same call (2012-2015) to investigate innovative strategies for the reduction of sodium, sugar and fat content in selected foods. Both projects focused on staple foods such as cheese, meat, bakery (cake), sauces and also pizza as an assemb…