Search results for "Skin Physiology"
showing 10 items of 883 documents
Chewing simulation: a way to understand relationships between mastication, food breakdown and flavour release
2008
International audience; Flavour release during eating foods is mainly function of the physico-chemical properties of the food matrix and of what occurs in mouth during the chewing process. The understanding of in-mouth mechanisms leading to food breakdown should help to understand flavour release phenomenon.
Application of bacteriocins in vegetable food biopreservation.
2007
Bacteriocins are generally recognized as "natural" compounds able to influence the safety and quality of foods. In the past years, a lot of works have been aimed to the detection, purification and characterisation of bacteriocins, as well as to their use in food preservation strategies. A list of review articles dealing with the application of bacteriocins to the protection of foods of animal origin is also available in literature, but it lacks for a summary on the utilization of bacteriocins in vegetable foods. These biopreservatives can be used in a number of ways in food systems and this paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (L…
Determining nanomaterials in food
2011
Abstract Nanotechnology has emerged as one of the most innovative technologies and has the potential to improve food quality and safety. However, there are a few studies demonstrating that nanomaterials (NMs) are not inherently benign. This review highlights some current applications of NMs in food, food additives and food-contact materials, and reviews analytical approaches suitable to address food-safety issues related to nanotechnology. We start with a preliminary discussion on the current regulatory situation with respect to nanotechnology in relation to foods. We cover sample preparation, imaging techniques (e.g., electron microscopy, scanning electron microscopy and X-ray microscopy),…
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and …
2018
Abstract Background A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin. Pectin is the methylated ester of polygalacturonic acid and presents a wide range of applications in pharmaceutical and cosmetic products as well as in food industry such as gelling agent in fruit-based products, stabilizer in fruit and milk beverages and fruit filling for bakery and confectionary products, among others. Therefore, pectin recovery is of great importance. Scope and Approach The commercially available pectin is almost exclusively derived from citrus peels or apple pomace, by-products…
Biomaterial-Assisted Anastomotic Healing: Serosal Adhesion of Pectin Films
2021
Anastomotic leakage is a frequent complication of intestinal surgery and a major source of surgical morbidity. The timing of anastomotic failures suggests that leaks are the result of inadequate mechanical support during the vulnerable phase of wound healing. To identify a biomaterial with physical and mechanical properties appropriate for assisted anastomotic healing, we studied the adhesive properties of the plant-derived structural heteropolysaccharide called pectin. Specifically, we examined high methoxyl citrus pectin films at water contents between 17–24% for their adhesivity to ex vivo porcine small bowel serosa. In assays of tensile adhesion strength, pectin demonstrated significant…
The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content
2018
The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceaefamily (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarumLUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgarisand SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread,…
Food colour additives of natural origin
2015
Abstract Colour is an often overlooked sensory character that certainly influences flavour perception. Pigments colouring food are generally unstable and are modified during processing. To maintain or restore product colour uniformity, colouring agents, considered worldwide as food additives, are intentionally added to food products. The natural food additives market has been growing extensively since the last century due to the potential hazards of artificial food additives and the potential benefits of biologically active compounds. In this chapter, a fairly compressed overview of the most important colours of natural origin as well as information about less common or/and promising colour…
Which factors promote the highest food acceptance at weaning?
2012
Which factors promote the highest food acceptance at weaning?. 1. Stakeholder workshop of the HabEat project
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the assessment of olive oil by its nutritional char…
2021
* This record is given in both English and Spanish. The Nutri-Score front-of-pack nutritional labelling system uses a code of letters and colours to inform consumers about the nutritional quality of foods and drinks. However, currently this system does not cover all the positive aspects of foods that possess a specific nutritional quality within the Mediterranean diet, as in the case of olive oil and extra-virgin olive oil. The AESAN Scientific Committee has suggested different possibilities for a more accurate assessment of olive oil and especially virgin olive oil, in the Nutri-Score front-of-pack labelling system, taking into consideration those compounds that are beneficial to the consu…
Le repas à l'hôpital et ses enjeux identitaires
2015
International audience; The pleasure of meal’s sharing is very important for French consumers.Indeed, pleasure is explicitly claimed and quoted as an inherent dimension of anymeal. So, pleasure participates in the food balance and is a necessary component ofsociability.With this inmind, pleasure and health are not contrary, but closely linked.Nevertheless, in hospitals, food seems to be reduced to the ingestion of nutrients,and the meal’s sharing is not considered. However, the commensal context has aninfluence on the patient’s consumption (Hartwell and al. 2013). Based on this report,we led an investigation in several hospital departments to rethink themeal’s care ofhospitals to fight agai…