Search results for "arome"
showing 10 items of 52 documents
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…
EU Communication in the Member States: Comparative Analysis of Finnish and Italian Communication Strategies
2008
The aim of this paper is to analyze the information and communication policies and strategies developed by the European Union between 2001 and 2006 and their implementation in two member states, namely, Finland and Italy, from a public relations perspective. Six EU information and communication policies are presented, and it is discussed whether or not these policies affect the communication actions of the two selected member states and how these states have implemented them. The results indicate that EU communication strategies during this period were very similar in both countries and not sufficiently tailored to their individual needs. The study is based on a content analysis of EU docum…
CLUSTER OF COUNTRIES ANALYSIS BY RESPONSIBLE COMPETITIVENESS, NATIONAL COMPETITIVENESS AND CORRUPTION
2008
The Global Competitiveness Report, the State of Responsible Competitiveness and the Global Corruption Barometer elaborate annually a countries ranking that emphasize the progress or regress of each country. Using this reports the paper try to make a clusters analysis of world country by responsible competitiveness, national competitiveness and corruption. The main idea of this paper is to split the countries in three categories of clusters - innovators, asserters and beginners - in relation between responsible competitiveness and national competitiveness - and - stars, asserters and beginners - in relation between corruption and national competitiveness. Within the three clusters, countries…
AN EMPIRICAL STUDY OF LATVIAN CONSUMER’S ATTITUDES AND PERCEPTIONS TOWARDS GENETICALLY MODIFIED ORGANISMS
2016
Genetic modification and genetically modified organisms (GMO) remains a controversial issue. Latvian consumers’ attitude towards genetic modification and GMO have been characterized as negative using Eurobarometer data, but so far no specific investigation of Latvian consumers has been done in this field. The aim of this study was to analyse Latvian consumers’ attitude towards genetic modification and GMO, the subjective and objective knowledge about this questions and acceptability of use of GMO in different application areas. Main task in frame of this research is to summarize different literature and data available to outline some of factors that influence attitudes towards GMO: mainly p…
Attitudes towards the Transatlantic Trade and Investment Partnership in the European Union: The treaty partner heuristic and issue attention
2018
Why has the Transatlantic Trade and Investment Partisanship met with strong public resistance among some Europeans and in some European Union member states, but not in others? This article argues that one important perspective to explain the pattern of support for TTIP is the role of heuristic opinion formation and issue attention. Analysing multiple waves of Eurobarometer data, I find that views of the two treaty partners, the US and the European Union, shape attitudes towards TTIP and that the largely post-materialist concerns over TTIP resonated specifically in those European countries whose citizens’ attention was less focused on economic issues. In showing how opinions towards concret…
Redox estimates through trace elements partitioning: application on two Italian volcanoes, model comparison and overview on different geodynamic envi…
2021
Oxygen fugacity of Earth’s mantle is one of the most debated issues of petrology. While is evident that the arc-related magmas are more oxidized than MORB and intraplate magmas, however, is not yet possible to produce a model that can uniquely determine this thermodynamic parameter for the depth of the Earth. Furthermore, there is not a clear cause that create this difference of redox conditions between volcanic products. Recently, several experimental models based on the V partitioning between olivine and mafic melt were published and proposed as tools for investigating the redox state of mantle melts for different geodynamic environments. During this PhD we have applied different oxybarom…
Measuring Child-Rearing Values. A Research Note
2012
Abstract Large scale comparative studies, such as the value surveys (EVS and WVS) or the Eurobarometer, include measurements for parental/child-rearing values. This reflects a persistent interest for the topic, which produced salient studies starting with the first half of the twentieth century (Lynd and Lund 1929; Duvall 1946). Various scholars report data on parental values which use versions of the Q-sort methodology (Kohn 1977), ranking variables (Alwin 1990; Lenski 1961), scale indicators (Tulviste et al. 2007). Q-sort methodology remains the most widely employed. One of its versions is included in the value surveys as well. However, it fails to produce comparable indicators in differe…
Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis and mathematical modelling
1999
International audience
Handbook of fruit and vegetable flavors
2010
Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.