Search results for "Skin Physiology"
showing 10 items of 883 documents
Can we speak of food-related thoughts inhibition in obesity and restraint eating?
2011
Can we speak of food-related thoughts inhibition in obesity and restraint eating?. 9. Pangborn sensory science symposium
Tell me what you are eating, I will tell you who you are: The different eater styles among the elderly population
2012
National audience; Fish or rare steak? Fruit or pastry? Soup and ham or roast and dessert?... In order to explore the favourite meal of the elderly, a large survey was conducted including 559 people older than 65 (AUPALESENS survey). Different categories of elderly were interviewed, including people who are living at home either without any assistance or with assistance, and people who are living in a nursing home.Each respondent completed a questionnaire designed to explore three dimensions, namely meal content, eater style and pickiness. Regarding meal content, respondents were asked to choose among broad categories of dishes (e.g., salad, soup, roast, stew, veggies, cheese, fruit, pastry…
A biometic olfactory based biosensor combining electrochemistry and odorant-binding
2012
A biometic olfactory based biosensor combining electrochemistry and odorant-binding. Food Factory 2012
Identification and quantification of volatile compounds responsible for bread’s aromatic profile
2013
Bread’s texture and aroma are key factors influencing its acceptability by consumers.The main purpose of the present study was to characterize aroma compounds in three different French baguettes varying in their structural properties (density, hardness, size of alveoli and crumb’s heterogeneity). The volatile fraction of their crumb was isolated by Solvent Assisted Flavour Evaporation (SAFE) technique. Extracts were analysed by Gas Chromatography-Mass Spectrometry (GC-MS). Aroma-active compounds were determined by GC-Olfactometry (GC-O) and results were processed with detection frequency method. A total of 81 compounds (pyrazines, lactones, furans, ketones, pyrroles, aldehydes, alcohols, ac…
Structure-function relationships of brazzein, a sweet-tasting protein and its interactions with the human sweet taste receptor
2018
International audience; Brazzein is a small heat- and pH-stable sweet-tasting protein isolated from the West African plant, Pentadiplandra brazzeana. Brazzein combines a highly sweet potency, a long history of human consumption, and a remarkable stability, giving it great potential as a natural sweetener. Due to the difficulties of obtaining brazzein from its natural source, several efforts have been made to express brazzein using various heterologous expression systems. Brazzein like all classes of sweet compounds (natural sugars, natural and artificial sweeteners) are perceived through the activation of the T1R2/T1R3 heterodimeric sweet taste receptor. T1R2 and T1R3 subunits are members o…
A sensory perspective on the development of food likes in children: implication for food intake
2014
All aspects of eating habits (i.e. ‘how', ‘what', ‘when', and ‘how much' to eat) are learned, essentially during the first years of life (1). Moreover eating habits established in the early years will contribute to the development of subsequent eating habits (2-4). At this stage, nutrition is still critical for child development, so parental choices bear a key importance for future health. It therefore appears essential to understand the most important periods for the acquisition of healthy eating habits, as well as the most important factors driving eating habits. Since eating behaviour is complex and multi-determined, these factors may be multiple. Because in our sophisticated, superabund…
Food preferences in early childhood
2011
Food preferences in early childhood. séminaire interne Danone baby nutrition
The role of sensory pleasure in driving eating behaviour in infants and children
2015
Revue; Eating is essential for survival, and we are born well equipped to ensure proper food ingestion. However, learning to eat has to occur quickly, because the mode of feeding evolves dramatically during the first years of life, from tube feeding to family foods, through milk and complementary feeding. Moreover, food likes and dislikes are not inborn, except the enjoyment of the sweet taste: food preferences are learned, essentially during the first years of life. Eating habits established during early years will contribute to the development of subsequent eating habits. For this reason, it is fundamental to understand the most important early periods for the development of eating habits…
Effects of olfactory priming on food choices in children: development of a new paradigm suitable for 6 to 11 year-olds
2016
Introduction: The question of the sensory determinants of food choices remains an open question. A better understanding of non-conscious processes impacting food choices could enable to elaborate new strategies to guide eating behaviors towards healthier food choices. Recent studies in adults (Gaillet et al., 2014; Chambaron et al., 2015) showed that a non-attentively perceived olfactory stimulus can impact subsequent food choices. The present study aims at adapting an olfactory priming paradigm to investigate the effects of non-attentively perceived food odours evoking healthy vs. non-healthy foods on food choices in children. Material and method: Recruitment and experiment are currently i…
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…