Search results for "Skin Physiology"
showing 10 items of 883 documents
What drives willingness to purchase and stated buying behavior toward organic food? A Stimulus–Organism–Behavior–Consequence (SOBC) perspective
2021
Abstract The consumption of organic food is gaining ground globally due to consumers’ concerns for personal health and food safety. Several countries, such as Japan, are turning their focus to promoting organic food consumption, but research is scarce on Japan’s organic food market. Additionally, despite consumers’ positive predisposition, retail sales in Japan for organic food are low, and there is a need to understand the reason for this disparity. The present study addressed this need by examining factors that may drive consumers’ willingness to purchase (WTP) and stated buying behavior (SBB) toward organic food through the Stimulus–Organism–Behavior–Consequence (SOBC) paradigm. The deve…
Agouti-Related Proteins (AGRPs) and Agouti-Signaling Peptide (ASIP) in Fish and Chicken
2005
We performed an intensive search on sequence databases to identify orthologues of ASIP and AGRP peptides in a number of different species, revealing a number of genomic fragments coding for the C-terminal part of agouti-related motifs, different from annotated peptide sequences, including one fragment from chicken, two from zebrafish, two from Fugu (Takifugu rubripes), and three from Tetraodon (Tetraodon nigroviridis). We have thus shown for the first time that both AGRP and ASIP genes exist in many species in "lower vertebrates" and were most probably present in early stages of vertebrate evolution.
Children's acceptance of new foods at weaning. Role of practices of weaning and of food sensory properties
2011
International audience; Weaning (i.e. introduction of complementary foods) is a transitional process between the consumption of a unique food, milk, and family foods. This review of existing literature regarding factors favouring the development of food acceptance at the beginning of weaning underlines in particular the roles of repeated exposure, of introduction of a variety of foods, of timing of introduction of weaning foods, and of food sensory properties (texture, taste and flavours). All factors appear to play a role in the acceptance of weaning foods. The efficiency, most favourable windows and long-term impact of each of these factors is not known accurately.
Les perceptions gustatives chez l'enfant
2005
As soon as the end of gestation, the gustatory system is stimulated by the taste-active compounds carried by the amniotic fluid and its maturation continues until mid-childhood. Facial expressions and relative ingestion methods show that the newborn can discriminate the various taste qualities (bitter, salty, sour, sweet and umami). The range of individual responses is wide. Neonatal reactions to sweet and umami are generally considered to express pleasure. The bitter and sour stimulations lead to hedonically negative reactions. The response to salt taste is less characteristic. Overall, the attraction towards sweet and the rejection of bitter and sour tastes become more pronounced during c…
Pectin concentration, Molecular Weight and Degree of Esterification : Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam
1991
Composition of headspace, consistency, taste and flavor characteristics were determined in jams made with different pectins. At usual concentrations, high methoxylated pectin induced an undesirable modification of typical flavor and intensity of flavor and taste, whereas low methoxylated pectin induced few alterations. At fixed concentration and molecular weight, a decrease in degree of esterification produced a significant decrease in consistency and noticeable modifications of the flavor perception and headspace composition, but no taste alteration. Mechanical reduction of pectin molecular weight significantly modified only the consistency.
Perceived minerality in sauvignon blanc wine: chemical reality or cultural construct?
2016
International audience; The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condit…
Different sensory aspects of a food are not remembered with equal acuity
2009
International audience; In the present study, food memory for three sensory aspects involved in food perception, taste, texture and aroma, is compared. Participants received a lunch including a custard dessert (target) under incidental learning condition. One day later, participants were presented with samples identical to the target and with distractors varying either in sweetness, thickness or cherry aroma. Memory was assessed by an absolute recognition question (“Did you eat this sample yesterday?”) and by relative questions (“Is this sample less, equal or more sweet than the sample you ate yesterday?”). Results showed better memory performance for sweetness than for the two other sensor…
Assessment of test-meal induced autonomic arousal in anorexic, bulimic and control females
1998
This study attempted to measure three different physiological responses to food intake in eating disordered subjects. Skin conductance level (SCL), heart rate and electroencephalogram were recorded before, during and after a test-meal in 42 females (14 anorexic inpatients, 10 bulimic outpatients and 18 control subjects). Significant increase in SCL during the meal was found in anorexics only. Pre-meal SCL was lower in bulimics than in controls and anorexics. No changes were found on heart rate or electroencephalogram in all groups of subjects. This suggests that anorexic inpatients may display a measurable arousal when confronted with a meal, whereas bulimic outpatients and control subjects…
Dietary intake of ochratoxin A from conventional and organic bread
2006
Ochratoxin A (OTA) was extracted from 100 bread samples by using accelerated solvent extraction (ASE) and analyzed with liquid chromatography coupled with fluorescence detection. The presence of OTA was confirmed by methyl-ester derivatization. Bread samples were bought from different bakeries and supermarkets, 74 of non-organic and 26 of organic bread. The incidence of OTA varied between 20.3% and 23.0% for non-organic and organic bread, respectively. The highest values were obtained with non-organic versus organic products, five samples exceeded the European maximum permitted limit of OTA (3 ng/g) for this product. Estimated daily intake of OTA in this study was 1.6 ng/kg b.w./day. This v…
“Rationally Local”: Consumer Participation in Alternative Food Chains
2015
Why are consumers increasingly participating in alternative food chains to co-produce and distribute foods with farmers? In this paper, values and food-related lifestyles, as well as transaction costs and socio-demographics, are used to analyze consumer participation in alternative food chains in Italy. Using a simultaneous system of equations, a model with instrumental variables is implemented to measure the relationships between values and food-related lifestyles, and between the latter and participation in an alternative food chain. Our results show that Italian participants in alternative food chains have the profile of rational shoppers who typically look at price and taste criteria. A…