Search results for "Salt"
showing 10 items of 1157 documents
Effects of ions on water structure: a low-field (1) H T1 NMR relaxometry approach
2014
Aqueous salt solutions play an important role in nature because of their effects on environmental biogeochemical processes and on structural properties of biomolecules. Upon dissolution, salts split in ions that are solvated. Water in hydration shells is subjected to molecular motions that can be monitored by (1) H T1 NMR relaxometry. This technique allowed the evaluation of the nature of the interactions between water and ions via variable temperature experiments. Examination of relaxometry properties of aqueous solutions at variable salt concentrations allowed acknowledgement of the role played by ions in either structuring or destructuring water aggregates. A mathematical model has been …
ChemInform Abstract: Microwave-Assisted Tandem Cross Metathesis Intramolecular Aza-Michael Reaction: An Easy Entry to Cyclic β-Amino Carbonyl Derivat…
2008
Hoveyda−Grubbs catalyst in combination with BF3·OEt2 efficiently promotes tandem cross metathesis intramolecular aza-Michael reaction between enones and unsaturated carbamates resulting in the creation of β-amino carbonyl units. The use of microwave irradiation dramatically accelerates the process, enhancing the synthetic utility of this methodology for the preparation of these types of derivatives. When enantiomerically enriched α-branched amines were used as starting materials, the process was also very efficient, although with modest selectivity in the newly created stereocenter. The use of microwave irradiation led to an interesting effect, inverting the selectivity in the addition proc…
Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature
2013
WOS:000315557500017 ; www.elsevier.com/locate/foodqual; International audience; Decreasing the sodium content in food products without changing consumer acceptability has become an important challenge for the food industry, and several strategies are currently under investigation to reach this goal. This study investigated the effectiveness of saltiness enhancement by an odour to maintain the perception of saltiness in reduced salt content solutions. In the first experiment, we tested the hypothesis that odour intensity drives the level of saltiness enhancement. The results showed that odour can increase the salty intensity by 25%, while no clear influence of odour intensity either in taste…
Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages
2013
In cooked meats, sodium chloride is involved in taste, texture and flavour release. So a reduction in the salt content may have an impact on overall perception and acceptability. The aim of this study was to evaluate the influence of composition on sodium release and saltiness intensity in chicken sausages. The rheological properties of the sausages differed according to composition. Temporal sodium release and temporal saltiness intensity were evaluated by four selected subjects when eating sausages. At each time point, the effect of the salt level in sausages on sodium release was positive and highly significant. The effect of lipids on sodium release was negative. Concerning perception, …
Preferences for fat and basic tastes and in 3-, 6- and 12-month-old infants
2011
Fat perception received recent interest, but fat preference in human infants is a matter of debate. The objective here was to investigate fat and taste preferences in the same infants (N= 66) at 3, 6 and 12 months. Preference for a fat solution (sunflower and rapeseed oils mixed with soy lecithin) and for taste solutions (sweet, lactose; salty, NaCl; bitter, urea; sour, citric acid; umami, sodium glutamate) was evaluated. The same method was applied at each age. Mothers and their infant participated in 2 videotaped sessions, during which the 5 taste and fat solutions were assessed in a balanced order. For each taste, 4 bottles (water, tastant, tastant and water) were presented by the experi…
Strategies to enhance saltiness in food involving cross modal interactions
2013
A series of results is reported on cross modal odour-taste interactions as a mean to enhance salty taste in food. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found effective in low-salt content solid model cheese, but texture dependant. A significant saltiness perception enhancement induced by Comté cheese and sardine odours was observed for softer textures only. In ternary odour-sour-salty solutions, sourness enhances saltiness perception additively with salt-related odo…
Binding of Na+ ions to proteins: Effect on taste perception
2015
Abstract This study investigated the relationship between the ionic binding of sodium and salty perception in protein matrices. Protein type (i.e. gelatin, milk protein and soy protein), protein concentration and pH were varied to obtain matrices with distinct compositions and rheological properties. 23Na NMR spectroscopy was used to determine the ratio of sodium ions bound to proteins and the mobility of sodium ions. The results showed that protein type, concentration and pH affected the rheological properties of the protein matrices, the ionic binding of sodium ions and taste intensity. As the protein concentration increased, the mobility of sodium ions decreased and the ratio of bound so…
Reducing salt and fat while maintaining taste: An approach on a model food system
2013
Unbalanced diets with an excess consumption of fat, salt and low‐size sugars contribute to the development of pathologies such as obesity, cardiovascular diseases, and diabetes. As a consequence, worldwide healthcare authorities advocate salt, fat and sugar reduction in food. However, the multifunctional roles of these ingredients in both food composition and perception prevent a simple reduction of their content. Several strategies are currently investigated to design healthier food while maintaining its taste and consumer acceptability. Among these strategies, the one relying on crossmodal sensory compensation is tested within the framework of the EU‐TeRiFiQ research project. The main obj…
Methods for diagnosing bile acid malabsorption: a systematic review
2019
Abstract Background Bile acid malabsorption (BAM) and bile acid-related diarrhea represent an under-recognized cause of chronic diarrhea mainly because of limited guidance on appropriate diagnostic and laboratory tests. We aimed to perform a systematic review of the literature in order to identify and compare the diagnostic accuracy of different diagnostic methods for patients with BAM, despite a proven gold standard test is still lacking. Methods A PubMed literature review and a manual search were carried out. Relevant full papers, evaluating the diagnostic accuracy of different methods for BAM, were assessed. Available data were analyzed to estimate the sensitivity and specificity of each…
Oxadiazolyl-Pyridinium as Cationic Scaffold for Fluorinated Ionic Liquid Crystals
2021
The synthesis and characterization of a new class of 1,2,4-oxadiazolylpyridinium as a cationic scaffold for fluorinated ionic liquid crystals is herein described. A series of 12 fluorinated heterocyclic salts based on a 1,2,4-oxadiazole moiety, connected through its C(5) or C(3) to an N-alkylpyridinium unit and a perfluoroheptyl chain, differing in the length of the alkyl chain and counterions, has been synthesized. As counterions iodide, bromide and bis(trifluoromethane)sulfonimide have been considered. The synthesis, structure, and liquid crystalline properties of these compounds are discussed on the basis of the tuned structural variables. The thermotropic properties of this series of sa…