Search results for "Veterinary Science"
showing 10 items of 2359 documents
Traditional process: influence on sensory properties and on consummers' expectation and liking application to "pâté de campagne"
2000
Abstract Sensory profiling of eight ‘pâtes de campagne’, of which four were produced according to a traditional process and four produced according to a non traditional process, was performed by a trained panel. Results revealed some sensory particularities of each process but also sensory differences among the eight products which were not related to the process. Expectations created by two labels, one evoking a traditional and one evoking a non traditional process for ‘pâte de campagne’, were determined for 125 consumers. The impact of these expectations on expectation after visual examination and on liking after tasting was also studied, using the same eight products. The impact of infor…
LC‐ESI / HRMS analysis of glucosinolates, oxylipins and phenols in Italian rocket salad ( Diplotaxis erucoides subsp. erucoides (L.) DC .) and evalua…
2021
BACKGROUND This study investigated the chemical profile and biological activity of Diplotaxis erucoides subsp. erucoides (L.) DC. (Brassicaceae) collected in Sicily (Italy). RESULTS Liquid chromatography coupled with electrospray ionization and high-resolution mass spectrometry (LC-ESI/HRMS) analysis of the ethanol extract revealed the presence of 42 compounds - glucosinolates, hydroxycinnamic acids, flavonoids, and oxylipins. The extract was tested for its antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), ferric reducing ability power (FRAP), and β-carotene bleaching tests. Promising protection from lipid peroxida…
SORT-CC: A procedure for the statistical treatment of free sorting data
2008
International audience; A statistical approach for the analysis of free sorting data is discussed. In a first stage, the sorting data from each subject are arranged into a dataset consisting of indicator variables which reflect the memberships of the stimuli to the groups formed by the subject under consideration. Thereafter, an appropriate standardization is applied on these data and a three way statistical method, namely Common Components and Specific Weights Analysis, is performed on the datasets thus obtained. This makes it possible to take account of the individual differences among the subjects and to depict graphical displays showing the relationships among the stimuli on the one han…
Could selection tests detect the future performance of descriptive panellists ?
1996
Abstract This paper discusses the appropriateness of screening tests in explaining descriptive panellist performances. It is based on a case study aimed at forming a descriptive panel capable of flavour profiling Camembert cheeses. Eighteen subjects were selected using four sensory tasks evaluating smell sensitivities, olfactory knowledge, odour memory and descriptive ability. Three additional tests were proposed during the 45 hour training to evaluate the recognition memory for odours, the concentration and the verbal creativity abilities. Panellist performances were determined on repeatability and discrimination abilities, and on the complexity of the individual sensory space. Some signif…
Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features
2019
The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations (TDS) task modifies the way one eats. In addition, comparisons were made between performing a texture TDS (T-TDS) and a flavour TDS (F-TDS). Oral activity while eating biscuits with and without conducting a TDS task was recorded using a 3.dimensional motion capture system to monitor the evolution of jaw movements. The results showed that oral activity evolved over the consumption time, differed depending on the texture of the sample and was affected to a small but significa…
Contribution of Excited Ozone and Oxygen Molecules to the Formation of the Stratospheric Ozone Layer
2019
The absorption of UV, visible and near IR radiation by O3 produces transient, electronically excited O3. The absorption of thermal IR radiation ( = 9.065, 9.596 and 14.267 µm) produces vibrationally excited O3 molecules. Thermal absorption is likely the main factor in the self-decay of O3. Photoexcitation of ground state by IR and red light radiation produces singlet oxygens and . Chemical reactions in the stratosphere produce them as well. When reacting with ozone, singlet oxygen produces O (3P) and . By doing so, they tend to maintain the prevailing ozone concentration and are thereby important for the stability of the ozone layer. During the daytime, O(1D), and reach their maximum concen…
Stability of vacuolar betaxanthin pigments in juices from Moroccan yellow Opuntia ficus indica fruits
2008
Pigment stability of yellow juices prepared from Moroccan cactus pear (Opuntia ficus indica) was determined as a function of temperature and pH. The experiments were carried out at temperatures ranging from 80 to 100 °C with juices at pH 3.5, 5 and 6.5. The degree of pigment retention decreased when the temperature increased. The degradation constant rates were determined for thermal degradation rates of pseudo-first order. The Arrhenius plot obtained for the degradation of betaxanthin from the yellow fruits was not linear. Regardless of the temperature treatment, the lowest degradation was obtained for pH 5. Where some stabilizers were tested for the protection of pigments, the results sho…
Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products
2020
Abstract Background Meat and meat products have been recently perceived by consumers as unhealthy foods. To avoid this drawback, the reformulation is a feasible approach that allows obtaining custom meat-based products that incorporate compounds with certain beneficial properties for health and remove other attributes considered negative. In this framework, the edible seaweeds have been proposed to offer interesting possibilities in the meat sector to develop functional foods as they are an excellent natural source of nutrients and biocompounds with myriad functionalities. Scope and approach This review collects aspects related to the recent technologies employed to obtain and isolate bioco…
Chapter 4 Iron Dynamics in the Rhizosphere
2008
Abstract Iron is an essential micronutrient for most organisms due to its role in fundamental metabolic processes. In cultivated soils, soil solution iron is mostly oxidized [Fe(III) species] unless local anoxic conditions develop. The concentration of these Fe(III) species is small in soil solution due to the low solubility of ferric oxides, oxyhydroxides, and hydroxides, which is minimal at neutral and alkaline pH. In the rhizosphere, iron concentration in the soil solution is even lower because of its uptake by aerobic organisms (plants and microorganisms), leading to a high level of competition for Fe(III). In order to face iron competition, these organisms have evolved active uptake st…
Âge, perception chimiosensorielle et préférences alimentaires
2010
Revue non indexée dans le JCR.; National audience; Le vieillissement s’accompagne d’un déclin des sensibilités olfactives et gustatives (sensibilités chimiosensorielles). Or, lorsque nous mangeons, la saveur et l’odeur d’un aliment contribuent largement au plaisir associé à son ingestion. Plusieurs auteurs ont fait l’hypothèse que le déclin des capacités chimiosensorielles observé chez les seniors conduirait à des modifications des préférences alimentaires, celles-ci entraînant à leur tour des changements de l’appétit et de la prise alimentaire. Effectivement, lorsque les préférences sont mesurées à un instant t, les seniors tendent à préférer des aliments ayant une flaveur plus intense. C…