Search results for "Sensoriel"
showing 10 items of 104 documents
L'amélioration de la qualité nutritionnelle est-elle compatible avec le maintien de la qualité sensorielle ? : l'exemple des biscuits
2013
French biscuit producers are willing to improve the nutritional composition of their products. The objective of this work was to determine whether it was possible while maintaining the sensory quality of the reduced product.The first study dealt with the impact of fat and sugar reduction on liking and sensory perception of 9 types of biscuits and cakes. Results show that children perceived almost no difference and liked equally the standard and the fat- and/or sugar-reduced variants for most types of biscuits. For products reduced without adding polyols, adults less liked fat- or sugar-reduced variants than standard ones mainly when they were perceived as less sweet, and to a lesser extent …
Hedonic sensations implicated in the control of human food intake : alimentary alliesthesia and sensory-specific satiety
2011
The control of food intake is a complex and multifactorial process controlled by the CNS. It is implicated in the regulation of body weight and the supply of energy substrates, as well as the supply of a panoply of nutrients to cover the specific needs of the organism. Among all the factors involved, hedonic sensations play an important role in guiding food selection and limitation of intake. The theoretical section of this thesis takes into account the physio-anatomical aspects of the control of food intake, in particular sensory pleasure and its evaluation, within the framework of the three principal hedonic phenomena: Conditioned Satiety (CS), Alimentary alliesthesia (AA) and sensory-spe…
Effect of production system on sensorial characteristics of PDO Cantal cheese
2004
National audience
Influence of the addition of pasture plant essential oil in milk on the chemical and sensory properties of Cantal type cheeses
2007
National audience
Réactivité chimiosensorielle et alimentation de l'enfant atteint de handicap
2010
ISSN : 0291-0233 ; http://www.medecine-et-enfance.net/
Comment optimiser l'analyse sensorielle ?
1988
National audience
REPRESENTATION S DES VINS ROUGES DE BOURGOGNE CHEZ LES ACTEURS DE LA FILIERE : UN EFFET AMONT vs AVAL ?
2014
International audience; Les différents segments de professionnels de la filière vitivinicole partagent-t-ils les mêmes représentations vis-à-visdes vins rouges de Bourgogne? Tel le est la question à laquelle nous avons souhaité répondre. Afin d’évaluer dans un premier temps le degré de convergence des réponses sensorielles, visuelles et olfacto-gustatives, deux familles d’acteurs de la filière bourguignonne ont été étudiées: celle des professionnels amont(viticulteurs, œnologues,techniciens) et celle des professionnels aval (restaurateurs,sommeliers,cavistes, commerciaux grande distribution). L’approche sensorielle convoquée ici reposait sur la mesure intrinsèque d’exemplarité. [1]Pour ce f…
Aspects acoustique et sensoriel du bruit
2008
National audience
La toilette, une expérience du "sensible"
2011
What if the act of bathing patients was more important than a simple act of basic care? Information and communication sciences enable an analysis rich in signifi cations to be carried out, while unveiling new dimensions of understanding. Those of sensation, sensitivity and the symbolic dimension give back to this act of nursing care a real importance in the fi eld of the relationship. Giving meaning to practices means revealing new inter-relational areas to the benefi t of the patient.
Fonctions sensorielles, comportementales et cognitives du repas en EHPAD
2016
International audience