Search results for "Process (engineering)"
showing 10 items of 931 documents
Application de l'approche QSAR/QSPR à la perception des arômes
2009
National audience
Regulation of the synthesis of aryl metabolites by phospholipid sources in the white-rot fungus Bjerkandera adusta
1999
The white-rot basidiomycete Bjerkandera adusta was cultivated in a liquid medium enriched with l-phenylalanine and various phospholipid sources (lecithin, egg yolk and asolectin). Three aromatic metabolites (benzaldehyde, benzyl alcohol and benzoic acid) were produced under these culture conditions. High concentrations of benzaldehyde (404 mg l–1) were obtained when the cultures were supplemented with 10 g lecithin l–1. Benzyl alcohol production was promoted when the strain was grown with 5 or 10 g lecithin l–1. In the absence of or with a low concentration of lecithin (2.5 g l–1), benzoic acid was the major aryl metabolite synthesized. The results presented here indicate that aryl alcohol …
Perception du goût : sommes-nous tous égaux ?
2010
National audience; Les sens olfactifs et gustatifs jouent un rôle essentiel dans le comportement alimentaire. L'être humain est capable de percevoir des milliers de composés odorants grâce à un système de codage combinatoire impliquant environ 340 récepteurs olfactifs. Les récepteurs olfactifs sont sujets à un important polymorphisme génétique susceptible d'induire différentes perceptions de certaines odeurs. La perception des molécules sapides implique un nombre beaucoup plus restreint de récepteurs dont certains restent encore à découvrir. Un polymorphisme génétique à l'origine de variations importantes dans les seuils de perception de certains composés sapides affecte également les récep…
Sensory analysis and olfactory perception : some sources of variation
2004
International audience
A novel soft robotic pediatric in vitro swallowing device to gain insights into the swallowability of mini-tablets Authors
2022
Relating real time flavour release to sensory perception of soft cheeses
2003
National audience
Flavour release in carrageenan gels as a function of time and structure of the matrices : an application for the gas sensor array technology
2002
National audience
Flavour release as a function of time and structure of matrices : an application for gas sensor technology
2003
National audience
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…