Search results for "Skin Physiology"
showing 10 items of 883 documents
In vivo aroma release depends on the subject’s physiology and food oral processing
2014
In vivo aroma release depends on the subject’s physiology and food oral processing
Development of methods to study food oral processing in infants
2014
International audience; Development of methods to study food oral processing in infants. 3. international conference on Food oral processing: physics, physiology and psychology of eating
How do infants react to sweetness before the age of two? How is it different for the other primary tastes?
2017
How do infants react to sweetness before the age of two? How is it different for the other primary tastes?. ILSI Europe Workshop “Dietary Sweetness, is it an issue"
Recent evidence on the development of eating habits until 3 years of age: food for thoughts
2011
Recent evidence on the development of eating habits until 3 years of age: food for thoughts. 9. Pangborn sensory science symposium
Food texture acceptance during infancy: a longitudinal study
2017
Texture is an important dimension of food acceptance in infancy but few works investigated its role. The present objectives were to describe the evolution of food texture acceptance and feeding skills in 6 to 18-mo-old. Two groups of healthy children participated in this study conducted at the laboratory at 6, 8, 10mo (n=24) and at 12, 15 and 18mo (n=25). They were offered foods with different textures (smooth and rough purees, cooked and sticky pieces, raw and hard foods) at an earlier age than current practices in France. Infants' acceptance (the ability to process and swallow a food) and feeding skills (sucking and chewing) were expressed as probabilities (P). At 6mo, pureed textures wer…
Who should choose children's mid-afternoon snack: the mothers or their children?
2019
International audience; Children's mid-afternoon snack is usually characterized by the consumption of fatty and sweetened foods (Anses, 2017). To the best of our knowledge, no study has investigated differences or similarities in terms of nutritional quality of mid-afternoon snack choices made by children or by their mothers. Our first goal was to compare the nutritional quality of children's mid-afternoon snack choices made by mothers or by themselves. Our second goal was to see whether the potential differences were maintained or not when mothers and children were informed about the product's nutritional quality. We invited 95 mother-child dyads (children mean age = 9.4±0.10) to choose in…
Hypothalamus-specific deletion of socs3 in adult mice enhances hindbrain sensitivity to endogenous satiety signals via oxytocin signaling
2011
Communication sans actes n° 469 (1 page) ; http://www.neurosciences.asso.fr/V2/colloques/SN11/; Leptin is a major contributor to long-term energy homeostasis, through an intracellular transduction pathway involving activation of Stat3 and its feedback inhibitor Socs3, which limits Stat3 activation. Previous studies have shown that Socs3 haploinsufficiency or socs3 deletion in the whole brain or in selective neuronal populations triggers an increased sensitivity to exogenous leptin, through increased Stat3 activation, and protects against diet-induced obesity in mice fed a high fat diet. Intriguingly however, no phenotype was detected when Socs3 mutant mice were maintained under standard die…
Combining Olfactory and Gustatory Clues in the Judgment of Aging Potential of Red Wine by Wine Professionals
2010
International audience; The study was aimed at determining the relative importance of olfactory and gustatory information for the vin de garde concept, which refers to wine that is intended for aging. First, the study investigated how olfactory information contributed to the assessment of the aging potential of young wine. Burgundy wine professionals categorized 26 red wines (vintage 2005) according to their aging potential in two experimental conditions: orthonasal evaluation and overall evaluation. Second, the aromatic notes associated with wines perceived with an aging potential were examined. A trained descriptive panel described the odor of the 26 red wines to determine whether the win…
Aroma release and chewing activity during eating different model cheeses
2007
International audience; This study focused on the effect cheese properties had on chewing behaviour and aroma release as well as the relationship between them. Chewing activity and the kinetics of aroma release were simultaneously monitored during the consumption of eight model cheeses with the same flavour content. Differences in chewing behaviour explained most of the variability in aroma release among subjects. Aroma release increased with chewing work, bursts’ number and amplitude. For cheese samples, the chewing behaviour varied according to texture. Interaction between cheese composition and the chewing behaviour effects affected aroma release: (i) decreasing fat content increased aro…
Postprandial adaptation of intestinal lipid metabolism : role of CD36 and PPAR beta
2011
Postprandial hypertriglyceridemia is an emerging risk factor for cardiovascular diseases and is associated with metabolic syndrome, obesity and insulin resistance. The small intestine participates in the postprandial triglyceridemia since both the size and number of secreted chylomicrons modulate lipoprotein lipase activity (LPL). Chylomicron synthesis is a complex mechanism in which the lipidation of Apolipoprotein B48 (ApoB48) by the Microsomal Triglyceride Transfer Protein (MTP) and the transfer between reticulum and Golgi in which the Liver Fatty Acid Binding Protein (L -FABP) is involved are limiting steps. An intestinal fat-mediated adaptation in postprandial period has been demonstra…