Search results for "Sodium"

CCDC 2155455: Experimental Crystal Structure Determination

2022

Related Article: Estefanía Tiburcio, Yongkun Zheng, Marta Mon, Nuria Martín, Jesús Ferrando−Soria, Donatella Armentano, Antonio Leyva−Pérez, Emilio Pardo|2022|Inorg.Chem.|61|11796|doi:10.1021/acs.inorgchem.2c01508

CCDC 1414395: Experimental Crystal Structure Determination

2016

Related Article: Marta Mon, Alejandro Pascual-Álvarez, Thais Grancha, Joan Cano, Jesús Ferrando-Soria, Francesc Lloret, Jorge Gascon, Jorge Pasán, Donatella Armentano, Emilio Pardo|2016|Chem.-Eur.J.|22|539|doi:10.1002/chem.201504176

CCDC 1517225: Experimental Crystal Structure Determination

2017

Related Article: Francisco R. Fortea-Pérez, Marta Mon, Jesús Ferrando-Soria, Mercedes Boronat, Antonio Leyva-Pérez, Avelino Corma, Juan Manuel Herrera, Dmitrii Osadchii, Jorge Gascon, Donatella Armentano and Emilio Pardo|2017|Nat.Mater|16|760|doi:10.1038/nmat4910

Sodium ions models cheeses at molecular and macroscopic levels

2009

National audience; The excessive consumption of sodium is one of the causes of nutritional related-health problems. The reduction of salt content without affecting technological and sensorial properties of foodstuffs is currently a challenge for the food industry1. There is a need to develop tools to quantify the “active” sodium ions in food products at molecular and macroscopic levels to better understand in-mouth salt release and flavour perception. In this context, methods for the quantification of the bound fraction were developed: 23Na NMR single-quantum (SQ) and double-quantum-filtered (DQF) sequences at molecular level using Bruker Avance-500 spectrometer equipped with 10 mm probe 2,…

Salt and fat contents in model cheeses influence the release of sodium ions and aroma compounds

2012

The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. But reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients, such as aroma compounds. One way could be to increase the mobility of both sodium ions and aroma compounds in food matrix and their release during consumption. This study consists in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds). Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological…

Influence of Sodium on the Structure and HDS Activity of Co–Mo Catalysts Supported ON Silica and Aluminosilicate

2000

Abstract Structural changes and catalytic performances of hydrodesulfurization (HDS) Co–Mo catalysts, supported on amorphous aluminosilicate (ASA) and amorphous SiO 2 were investigated as a function of the amount of sodium ions added to the supports. The catalysts were prepared according to the incipient wet impregnation method using (NH 4 ) 6 Mo 7 O 24 as molybdenum precursor and CoCl 2 or Co(NO 3 ) 2 as cobalt precursor. Structural and morphological characterisations of the materials were performed with X-ray diffraction (XRD) and surface area measurements (BET). In the case of the ASA-supported catalysts, increasing the amount of sodium resulted in a gradual decrease of the catalyst surf…

Corrigendum to “ATR-FTIR and XRD quantification of solid mixtures using the asymptotic constant ratio (ACR) methods. Application to geological sample…

2020

Ion Pair Binding in the Solid-State with Ditopic Crown Ether Uranyl Salophen Receptors

2016

Two ditopic uranyl salophen receptors with benzo-15-crown-5 and benzo-18-crown-6 units (R(1) and R(2), respectively) have been synthesized from commercially available starting materials. Comprehensive studies on the solid-state ion pair complexation with various alkali and ammonium halides have been conducted. From the 19 obtained solid-state structures (6 structures with R(1), 13 structures with R(2)), three general interaction motifs I-III have been observed. Interaction motif I has a separated ion pair with the cation coordinated to the crown ether unit, and the anion or oxygen containing solvent molecule coordinated to the uranyl center. The interaction motif II manifests a polymeric st…

Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

1997

Abstract The role of sodium nitrite on phospholipid composition was studied during the processing of cooked cured ham. Evolution of the different classes of phospholipids in raw meat, cured meat with brine injected at 0, 50 and 100 mg of sodium nitrite/kg meat, and cooked meat, was determined as well as fatty acid content of phosphatidyl choline and phosphatidyl ethanolamine in raw and cooked meat. The major effect of sodium nitrite was observed on phosphatidyl ethanolamine whose content was significantly lowered in the presence of this salt. This effect was observed at the end of the curing process and was not modified by the cooking. The fatty acid content between raw meat and cooked cure…

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

2011

International audience; In recent years, health concerns related to salt have led to extensive research on low-salt foods. One major remaining issue is to reduce sodium content while still providing the salty fix, to maintain food appreciation, acceptance and choice. Using well-selected odours has been proposed to compensate for sodium chloride reduction in food, due to the cross-modal interactions between odour and taste. However, interactions between taste and odour, with regards to saltiness, remain poorly investigated. Moreover, although a few studies have assessed the influences of odour and sweet supra-threshold intensity on cross-modal interactions, none focused directly on how they …