Search results for "Perceptive"
showing 7 items of 17 documents
Reducing salt and fat while maintaining taste: An approach using cross-modal sensory compensation
2014
Unbalanced diets with an overconsumption of fat, salt and sugars contribute to the development of pathologies. As a consequence, healthcare authorities advocate salt, fat and sugar reduction in food, but this often leads to less tasty products. Several strategies are currently investigated to design healthier food while maintaining taste and consumer liking. The strategy relying on cross-modal sensory compensation is being tested within the framework of the EU-TeRiFiQ research project. The main objective is to evaluate whether an optimisation texture, taste and aroma could help to maintain especially salt or fat perception in low-fat-salt food. Here we set out to examine whether a modificat…
"Boire un verre dans un bar...!" - Modulation de l'expérience d'un produit par le contexte. Apport de l'immersion à l'étude des influences contextuel…
2013
The overall aim of the present thesis is to study contextual influences on food behaviour (including variables coming from the environment and from the consumer). To this purpose, an immersive method using a space with physical elements was used, in order to evoke a realistic situation within a laboratory setting. Here, the method consisted in designing an immersive bar evoking the situation of “having a drink in a bar”. Two variants of the bar were created and five studies were implemented in these spaces to study how context influences food choices and evaluation. Our approach consisted in taking the product as central in the link between the consumer and the environment and not as a cont…
Counterbalancing salt reduction with aromas and consequences on sensory acceptability: A study with real cheese
2014
Introduction and objective: Unbalanced diet with an overconsumption of salt contributes to the development of cardiovascular disease. Several strategies are currently investigated to design low-salt food while maintaining taste and consumer liking. The strategy relying on cross-modal sensory compensation is being tested within the framework of the EU-TeRiFiQ research project. In this context, this study had for aim to examine whether selected aromas could help to maintain salt and fat perception in low-salt real cheese. Methods: Two commercial cheeses, low-salt cheese (LSC) and regular-salt cheese (RSC), were reprocessed by grinding and addition of a sardine aroma associated to salty taste …
The role of emotions and literature in public deliberation: the figure of Martha C. Nussbaum ‘s perceptive equilibrium
2015
This article argues that literature can play a key role in the processes of ethical deliberation; therefore it can be regarded as an extremely useful tool to justify public decision-making. In order to support this thesis I examine Nussbaum’s proposal of perceptive equilibrium as a method to conduct the public deliberation processes which integrates the emotions in its structure. Finally, I analyse one of the possible applications of the proposed method: introducing narrative texts, both historical and fictional, in the curricula as a method for ethical deliberation.
Texture et émergence perceptive en musique contemporaine
2013
Processus sensoriels cognitifs et comportementaux impliqués dans la perception des mélanges odorants alimentaires complexes chez le lapin nouveau-né …
2015
Within each breath, a large diversity of volatiles molecules of the surrounding reaches our olfactory receptors. Despite the chemical complexity of the natural environment, the organisms succeed to represent their world using relevant information carried by single odorants or mixtures. Focusing on the perception of these stimuli, we explored the processes involved in the treatment of this complex information, sometimes supported by mixtures or sub-mixtures. The treatment is based on two processes: the elemental mode, which allows extracting the odor quality of all or some of the elements, or the configural mode which allows the holistic representation of the mixture. In this doctoral thesis…