Search results for "Veu"
showing 10 items of 84 documents
Flexibilité du contrôle moteur dans les mouvements complexes dirigés
2011
The main objective of this thesis is to study the motor flexibility in complex movements when an unexpected event makes the initial motor plan inefficient. In this way, three kinematic and electromyographic studies and a fourth with functional magnetic resonance imaging were realized. (1)The main result of the first study clearly demonstrate that during complex movements express motor corrections in the upper and lower limbs, with latency responses of less than 100 ms, were revealed by contrasting electromyographic activities in perturbed and unperturbed trials. Such findings could indicate that visual on-going movement corrections may be accomplished via fast loops at the level of the uppe…
Identification of volatile compounds in fruit juices using stir bar sorptive extraction, headspace solid-phase microextraction and solvent-assisted f…
2015
Identification of volatile compounds in fruit juices using stir bar sorptive extraction, headspace solid-phase microextraction and solvent-assisted flavor evaporation. Euro Food Chem 18
Mesurer le goût. Quand la mémoire s'en mêle
2011
; Dans le domaine alimentaire, le goût est un critère très important de satisfaction ou d’insatisfaction des consommateurs. Il est donc essentiel de le maîtriser, ce qui implique de pouvoir le mesurer.
D’Andersen a Carme Riera: una veu pròpia per a la sirena
2020
La veu de la sirena (2015), de Carme Riera, adopta com a text de referència —o hipotext— el conte tradicional de «La sireneta», fixat per Hans Christian Andersen (1837). Aquest estudi caracteritza la relació dialèctica que estableixen sengles obres des del punt de vista de les teoritzacions de Gérard Genette (1982) sobre la hipertextualitat. Riera reconeix obertament el text d’Andersen com a referent alhora que en canvia el sistema de valors subjacent. S’apropia del conte cla ssic per a subvertir-lo i sotmetre’l així a una alteració ideolo gica interessada. El text resultant esdevé un títol original dins de l’àmplia trajectòria de l’escriptora mallorquina i projecta, així mateix, moltes …
Brain mechanisms of the odor-induced taste enhancement in people living with normalweight and obesity: sensory and electroencephalography studies
2022
Some odors have the property of enhancing the taste perception, whether it is sweet, salty, acidic or umami. It is therefore possible to enhance the perception of a taste by using odorant ingredients in food. The integration of taste and odor results in the perception of a unique quality for the food, called the flavor. The mechanism that results from this integration, called odor-induced taste enhancement (OITE), has been little studied in the literature in normal weight (NW) and obese (OB) individuals. It has been observed that the odor-induced taste enhancement is higher in OB compared to NP, for a single product tested. The brain structures involved in OITE have already been identified,…
Un art d'aveugle, à portée de main
2013
Catalogue de l'exposition Denis Monfleur, Paris, Galerie Claude Bernard
Interactions texture-flaveur : mécanismes physico-chimiques ou mécanismes cognitifs ? Application à un gel laitier onctueux
2006
Texture, taste and aroma are key components of the perceived quality of foodstuffs. Many studies showed that modifying one of thèse dimensions could modify the perception of another one. However it is not always clear whether thèse interactions could be attributed to physico-chemical or cognitive mechanisms. The présent work aimed at studying sensory interactions between texture, taste and aroma, in relation with the perception of creaminess, an indicator of food quality. A first step consisted in defining the creaminess concept using sensory and verbal approaches. This study highlighted three groups of consumers: creaminess was associated to texture for the first group, to texture and tast…
Brain glucose sensing and energy balance: role of mitochondrial reactive oxygen species
2012
Brain glucose sensing and energy balance: role of mitochondrial reactive oxygen species . 7. congrès de physiologie, de pharmacologie et de thérapeutique (P2T)
Relationship between sensory profiles and odor-active compounds detected by Gas-Chromatography olfactometry
2011
Cheese flavour has been widely studied and key-aroma compounds identified. However the strategies involved were mostly correlation studies between quantitative measurements of aroma compounds and either gas chromatography olfactometry (GC-O) data or sensory data. These correlations do not take in account the differences in the Stevens’ slopes relating sensory perception and concentration and perception thresholds. The objective of this study was thus to explain sensory perception of cheese by the intensity of single molecules measured by GC-O analysis. Seven commercial semi-hard cheeses were evaluated by a sensory descriptive analysis. Thirteen odour attributes were evaluated by a panel of …
Matières de table. Fantaisies gourmandes de Jacques Fontanille.
2021
Following the figurative trajectory of gustatory sensitivity in the work of Jacques Fontanille, three key moments stand out: (1) the entry through the sensory and the flavors, marked by the autonomy of the figurative dimension in the sensitive deployment of the flavor; (2) the putting to the test of the semiotic exploration in different fields of expression: at the table, through "the setting in plate", around the wine; (3) the figurative consistency of the food form as manifestation of a form of life, with its modalities and its modulations