Search results for "Secretions"
showing 10 items of 286 documents
Do you like cream in your coffee? This could be due to your saliva composition…
2014
Saliva composition can be modified by several factors (mastication, diet), but remains fairly stable for an individual subject in resting conditions. Saliva composition is linked to the sensory perception of fat and bitterness, and should thus be considered to better understand and model taste and food perception.
Saliva peptidome and taste preferences in infants: preliminary tests
2007
Saliva peptidome and taste preferences in infants: preliminary tests. Congrès français de spectrométrie de masse et d'analyse protéomique (SMAP 2007)
Effects of fat on saliva composition: Relation with human fat sensitivity
2012
Effects of fat on saliva composition: Relation with human fat sensitivity. Forum Jeunes chercheurs
Salivary proteins and bitterness acceptance in infants: an intringuing link
2012
Salivary proteins and bitterness acceptance in infants: an intringuing link[u][/u]. 9. European symposium on saliva
Localization of the binding site of different model tannins on the salivary PRP IB5
2014
Localization of the binding site of different model tannins on the salivary PRP IB5. 10. european symposium on Saliva
(PL6) From eating to liking: Saliva, the missing link
2012
abstract of plenary talk; During the experience of eating, saliva is the first fluid meeting the food introduced into the mouth. During mastication, saliva and food interact strongly and mix together to form the bolus. The contribution. of saliva to the final volume of the bolus can even be higher than the volume of the food itself. It is. therefore not the food itself that is perceived when consumed but the mixture of food and saliva. However, the role of saliva in perception is not totally elucidated yet. Saliva plays various roles in food perception. First of all, it allows the release of taste and aroma. compounds from the food matrix in the oral cavity. Availability of these compounds …
Is saliva composition linked to fat taste sensitivity in human?
2014
Is saliva composition linked to fat taste sensitivity in human?. 10. european symposium on Saliva
[Norovirus infections: an overview]
2010
National audience; Noroviruses belong to the Caliciviridae family. They are a major cause of sporadic cases and outbreaks of gastroenteritis in all age groups, and are responsible for a considerable disease burden in industrialized countries. Noroviruses are single-stranded RNA viruses, and show great genetic diversity making their detection difficult. Noroviruses can be divided into 5 genogroups, which themselves are subdivided into genotypes. Besides chance mutations that occur during viral replication, the great heterogeneity observed among noroviruses is also due to intra and inter-genotypic recombination events between strains. Some of these new variants or new recombinants are frequen…
Fast detection of bovine milk in Rocquefort cheese with phastsystem by gel isoelectric focusing and immunoblotting
1992
.Summary - A fast procedure for the detection of bovine milk in Roquefort cheese is described. It is based on the separation by rapid isoelectric focusing on Phasteysterne apparatus of 12-caseinsfrom the milk of the 2 species. The presence of bovine milk is also confirmed by the detection in the electrophoretic pattern of a ~-casein derived peptide from bovine milk, during cheese ripening, identified by immunoblotting. By using Ihis procedure, levels of bovine milk as low as 5% were easily delecled in Roquefort cheese ripened for a period varying from 10 days to 5 months.
Neutral volatile compounds in the raw milks from different species
1993
SummaryA comparative study was carried out on the flavour constituents of bovine, ovine, caprine and water buffalo fresh raw milks. The volatiles were isolated from milks by means of vacuum distillation and liquid–liquid extraction. Eighty neutral volatile compounds were identified using high resolution gas chromatography (HRGC) and HRGC-mass spectrometry. About 30 of these components have not been detected previously in milk. The volatiles in milk were similar for the four species, although several quantitative differences might explain the different odours. The volatiles consisted mainly of ethyl esters, especially those derived from butyric and hexanoic acids. Dimethylsulphone alone comp…