Search results for "Taste"
showing 10 items of 472 documents
New insights into the bioactivity of cucurbitacins
2005
The cucurbitacins are a group of tetracyclic triterpenoids derived from the cucurbitane skeleton and found primarily in the Cucurbitaceae family. These triterpenoids, present in free or glycosidic form, are generally responsible for the bitter taste of the plants that contain them and are probably the principal cause of the antifeedant effects observed for such plants. Several plants used in traditional medicine to treat both inflammatory diseases as well as various types of tumors are rich in cucurbitacins, a fact which has given rise to several studies concerning their potential use as anti-inflammatory and anticancer agents. Nevertheless, since many cucurbitacins are extremely toxic, rel…
Pensare con gusto
2021
The greatest challenge for a human being lies in being able to understand, and indeed welcome, one’s own limits as an essential ingredient that determines, qualifies, and ultimately enriches the very tendency to overcome them. Any gesture that, in whatever way, aims to elevate us from our finite condition will be all the more successful in its intent the deeper that condition is imprinted in it.
Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
2010
NaCl plays an important role in table olive processing affecting the flavour and microbiological stability of the final product. However, consumers demand foods low in sodium, which makes necessary to decrease levels of this mineral in fruits. In this work, the effects of diverse mixtures of NaCl, CaCl2 and KCl on the fermentation profiles of cracked directly brined Manzanilla-Aloreña olives, were studied by means of response surface methodology based in a simplex lattice mixture design with constrains. All salt combinations led to lactic acid processes. The growth of Enterobacteriaceae populations was always limited and partially inhibited by the presence of CaCl2. Only time to reach half …
Análisis del comportamiento de la demanda de turismo rural desde la experiencia de la comarca El Alto Palancia
2004
This study is intended to delve into the tastes and preferences of tourists visiting rural areas in Spain as an alternative to the traditional sun and beach holiday that dominates Spanish tourism. This paper is focused on the demand side of rural tourism; more specifically the extent to which tourists visiting a Spanish rural area. El Alto Palancia region, exhibit different behaviours depending on age, gender, incomes and educational background. The homogeneity of behaviour across several categories of tourists was tested in two sets of variables. First, «interest in certain resources associated with rural tourism», focused on natural and architectural resources that sustains the tourist's …
Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach
2020
BACKGROUND This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carota L.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a signific…
El relativismo de gusto como problema en el siglo XVIII europeo: algunas propuestas inglesas y la solución aristocrática de Montesquieu
2016
En este articulo, analizamos los vinculos entre teoria estetica y teoria politica en los momentos de surgimiento del pensamiento moderno sobre las artes. En primer lugar, reconstruimos las discusiones britanicas, desde Shaftesbury hasta Hume, sobre la problematica del relativismo del gusto en un contexto de expansion del publico lector. Sugerimos que las discusiones esteticas modernas involucran, desde el inicio, una dimension politica. Con esta conclusion preliminar, nos focalizamos en las propuestas de Montesquieu. Abordando, de este ultimo, un corpus heterogeneo, que incluye no solo el “Essai sur le gout” sino tambien su clasico De l´esprit des lois y su novela epistolar Lettres persanes…
Taste for fat: the 6th taste modality
2016
IF 4.066; International audience
Changes in functional properties of vegetables induced by high pressure treatment
2002
Abstract Ultrahigh-pressure (UHP) hydrostatic exposure in excess of 100 MPa is being used to inactivate micro-organisms as well as to induce texture changes to foods without thermal degradation. The UHP process is said not only to preserve flavour and food product taste but also natural properties of biological products. The influence of high pressure on functional properties of a choice of vegetables was evaluated. The treatments were at pressures around 600 MPa and also in combination with elevated temperatures and in comparison with thermal treatment. Carrots, tomatoes and broccoli were investigated (crushed or liquid extracts). The following characteristics were assessed: content of hea…
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
2020
Abstract Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21 h) and showed levels of LAB around 109 CFU/g, indicating the suitability of pistachio powder for lactic fermentation. Yeasts were also detected, in particular in semolina trials. MiSeq Illumina technology was applied to investigate the bacterial composition of sourdoughs evidencing a different distribution …
Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure
2000
The effect of process and formulation on sensory perception and flavor release was investigated on salad dressing models. Oil/vinegar emulsions (φ = 0.5, droplet size > 10 μm) with thickeners and a whey protein concentrate were prepared with different fat droplet sizes and different distributions of fat droplet size. The effect of the amount of emulsifier was also tested. Sensory profile analysis was performed by a trained panel and flavor release quantified by dynamic headspace analysis. When the droplet size is increased, the lemon smell and citrus aroma significantly increase, whereas the egg note, mustard, and butter aroma significantly decrease. The concentrations of alcohols and acids…