Search results for "Skin Physiology"
showing 10 items of 883 documents
Latest insight into factors that affect food perception in older adults
2016
Revue; Latest insight into factors that affect food perception in older adults. Food Matters Live: Meeting the sensory capabilities of the older consumer
The effectiveness of personalized design to feed elderly people
2015
Beyond the physiological age, the elderly population is characterized by a high heterogeneity in terms of physical, psychological and sociological status (Maître et al, 2015). Regarding eating behavior, several studies have highlighted a large inter-individual variability in chemosensory abilities (i.e. the ability to perceive an odor or a taste; Sulmont-Rossé et al, 2015) and oral-heath status (i.e. dental status, salivary flow; ALIMASSENS project), as well as inter-individual variability in food preference and food intake (AUPALESENS project). However, the food offer dedicated to the elderly population, and in particular to elderly people who needs help to obtain and/or prepare food for t…
Early development of hedonic and motivational aspects of eating behaviour
2015
Eating is essential for survival. However, the newborn is not an autonomous eater, and has to learn ‘how', ‘what', ‘when', and ‘how much' to eat quickly enough to ensure harmonious growth and development. In other nutritional areas, it has been shown during the past 20 years that early experiences are likely to impact long-term health outcomes. Thus, it appears fundamental to understand the early development of hedonic and motivational aspects of eating behaviour. This presentation will describe several studies conducted in our group during the past 10 years, in order to gain more knowledge about the development of what and how much children eat, in relation with food sensory and nutritiona…
Microbial resources and sparkling wine differentiation : state of the arts
2022
Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary a…
Helicobacter pylori in the dental plaque : is it of diagnostic value for gastric infection?
2006
Aim: The aim of the present study was the assessment of association of helicobacter pylori of dental plaque and stomach in a more homogenous population and also to determine the diagnostic value of dental plaque for gastric infection. Materials and Methods: Based on the results of Rapid urease test (RUT) on specimens from gastric antrum, 88 patients with symptoms of dyspepsia were assigned into two groups of infected and non-infected with helicobacter pylori. Supragingival plaque samples were collected from mandibular first and second molar area using and sterile curette and were investigated using RUT. Statistical analysis of data was performed using chi-square test and independent t-test.…
Food oral processing and interindividual variability in human. Links between physiological parameters, release of sensory stimuli and perception of f…
2016
International audience; In human food oral processing is the first step in the digestive process. It prepares the food to be swallowed and then to undergo the process of digestion. During chewing, the food is comminuted by the combined action of chewing and saliva to form a bolus. The particle size of the bolus is reduced thanks to the action of the tongue and the teeth and the saliva is continuously produced by the salivary glands for humidifying and impregnating the food. Saliva impregnates and lubricates the bowl and also allows cohesion of the particles to prepare the step of swallowing. During food oral processing, the compounds responsible for food flavour and taste are released durin…
Gastroesophageal reflux diagnosed by occlusal splint tintion
2006
The gastroesophageal reflux (GER) disease is a very frequent digestive disorder, mainly characterised by the reflux of the gastric acidic content to the esophage in abnormal quantities. There are different situations that favour this situation but almost in all of them rely an incompetence of the esophagic sphincter. The clinical consequences are many, including oral manifestations. Among all of them the most frequent is the esophagitis followed by symptoms at the pharynx or larynx and finally, the oral cavity. At this level fundamentally we will find enamel and oral mucosa erosions. We report the case of a patient who was indirectly diagnosed of her esophague disease by the observation of …
Chewing simulation: a way to understand the relationships between mastication, food breakdown and flavour release
2010
International audience; Understanding in-mouth mechanisms is necessary to understand flavour release and perception phenomena. To overcome the limitations of in-vivo flavour release measurements, we developed a chewing simulator that faithfully reproduced many mouth functions. Using brittle foods, we showed that in-vitro food breakdown was very comparable to that obtained in-vivo. We also studied on model cheeses in-vitro flavour release by connecting on-line the chewing simulator to APCI-MS. Preliminary results are discussed.
Proximal versus distal contextual factors: which impact on meal pleasure and food intake in the elderly living in a nursing home?
2014
Poster présenté lors de la conférence; Introduction: Several authors pointed out the importance of meal context on food intake in nursing home. Some authors assessed the impact of context improvement on food intake in nursing home, but they assessed ‘holistic’ strategies by improving physical environment, increasing choice level, changing staff organization… (Abbott et al. 2013). Despite some of these interventions were effective, these strategies are costly and thus difficult to be implemented in nursing home. The aim of the present experiment was to assess the impact of single contextual factors, three proximal factors (food contextual factors) and three distal factors (non-food contextua…
Sweet drink exposure and liking for sweet taste in school-age children
2015
Sweet drink exposure and liking for sweet taste in school-age children. 39. annual meeting of the british feeding and drinking group