Search results for "Salt"

Gelled Electrolyte Containing Phosphonium Ionic Liquids for Lithium-Ion Batteries

2018

In this work, new gelled electrolytes were prepared based on a mixture containing phosphonium ionic liquid (IL) composed of trihexyl(tetradecyl)phosphonium cation combined with bis(trifluoromethane)sulfonimide [TFSI] counter anions and lithium salt, confined in a host network made from an epoxy prepolymer and amine hardener. We have demonstrated that the addition of electrolyte plays a key role on the kinetics of polymerization but also on the final properties of epoxy networks, especially thermal, thermo-mechanical, transport, and electrochemical properties. Thus, polymer electrolytes with excellent thermal stability (&gt

Sensory science: new needs and challenges

2018

Development of a questionnaire to measure attraction toward sweet, salty, and fatty foods in children

2014

Childhood obesity may be responsible for a major alteration of life quality in children and in future adults. The causes of obesity are multiple and obesity results from a chronic imbalance between food intake and energy expenditure. The challenge is to understand the cause of this imbalance. In this context, this study aimed at evaluating the contribution of the attraction toward salty, sweet and fatty foods. Thus, the first aim of this study was to establish a tool to assess children’s attraction toward sweet, salty and fatty foods that could be used later in large-scale cohorts. The second objective was to compare this questionnaire to sensory tests measuring the overall liking for sweet…

L25 Influence of mastication and salivation on salt release during bread consumption and relationships with food bolus formation

2012

National audience

Tasty business. Revue publiée sur le site https://impact.pub/

2016

Use of added sugar, salt and fat in the first year in France and associated factors in the ELFE cohort study

2018

National audience; Background and Aims: To describe added sugar, salt and fat uses and their determinants during complementary feeding (CF) period in infants aged 3 to 10 months. Methods: Data are drawn from the ELFE study (Etude longitudinale Française depuis l'Enfance) which included >18000 infants in 2011. A frequency food questionnaire of consumption of added sugar, salt and fat was monthly completed by the mother from the 3rd to the 10th month (N=10,649). The associations between the use of each added-ingredient and (1) socio-economic characteristics and (2) infant care and feeding practices were studied with two models (the second including the factors of the first) with multivariate …

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…

Aroma compounds to rescue the taste of healthy foods and beverages

2016

Aroma compounds to rescue the taste of healthy foods and beverages. 252. American Chemical Society National Meeting & Exposition

Using cross-modal interactions to counterbalance salt reduction in solid foods

2011

International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…

The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices

2021

The quantitative maps results show that the sodium distribution is more heterogeneous in the carrot salted after cooking than in the carrot salted during cooking  The salt diffusion during 5 hours after the 20 minutes of cooking for cooked carrot either salted during cooking or salted after cooking show an homogenization of the sodium