Search results for "diet"
showing 10 items of 4602 documents
High plant-based diet and physical activity in women during menopausal transition
2021
Purpose The menopausal transition (MT) is a period when there may be an increase in visceral fat mass and a worsening of cardiometabolic risk factors. Few studies have evaluated the efficacy of plant-based low-calorie diets on groups of women at different stages of MT. The purpose of this study is to compare the effectiveness of a high plant-to-animal protein ratio diet in women of similar age but with different fertility statuses. Design/methodology/approach Subjects were divided into three groups according to their fertility status at the baseline: “premenopausal” (n = 11), “perimenopause” (n = 14) and “postmenopause” (n = 18). Body composition (BC) was measured at the beginning and afte…
L'expression protéique dans les glandes salivaires est impactée par un régime maternel de type Western-Diet chez le rat
2016
Methodologie, recherche et revue; L'expression protéique dans les glandes salivaires est impactée par un régime maternel de type Western-Diet chez le rat. Journées francophones de nutrition (JFN)
Liquid and vapour water transfer through whey protein/lipid emulsion films
2010
BACKGROUND: Edible films and coatings based on protein/lipid combinations are among the new products being developed in order to reduce the use of plastic packaging polymers for food applications. This study was conducted to determine the effect of rapeseed oil on selected physicochemical properties of cast whey protein films. RESULTS: Films were cast from heated (80 °C for 30 min) aqueous solutions of whey protein isolate (WPI, 100 g kg−1 of water) containing glycerol (50 g kg−1 of WPI) as a plasticiser and different levels of added rapeseed oil (0, 1, 2, 3 and 4% w/w of WPI). Measurements of film microstructure, laser light-scattering granulometry, differential scanning calorimetry, wetti…
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…
Sensory drivers of intrinsic quality of red wines
2013
Abstract The present study aims at evaluating the effect of culture and level of expertise on the perception of wine intrinsic quality. Therefore, regular consumers (108) and experts (119) from La Rioja (RJ-Spain) and Cotes du Rhone (CdR-France) evaluated the intrinsic quality of 12 red wines from both regions. Participants had to categorise the wines according to four levels of quality going from very low to very high quality. Results show no significant correlation between the quality scores given by experts and regular consumers whereas judgments given by French and Spanish experts are significantly correlated as are consumers' quality judgments. This demonstrates that perceived intrinsi…
The role of internal resources in the competitive positioning of Sicilian wine cooperatives
2019
The paper is an original article that uses accounting frameworks to determine what creates a competitive advantage in a cooperative business model. In particular, it investigates the influence of tangible, intangible and financial resources on the business performance of cooperatives operating in the Sicilian wine industry, with the RBV of the firms as a theoretical background. Using a linear regression model, our results show that tangible and financial resources are a source of a sustained competitive advantage. This study fills the gap existing in the strategic management literature related to the role of resources, tangible and intangible, in the cooperative system, providing both theor…
The role of olfaction in the elaboration and use of the Chardonnay wine concept
2005
The existence of a Chardonnay wine concept was explored in two experiments. In the first experiment, 28 Chardonnay wine experts assessed in terms of a score the degree of representativeness of 48 white wines according to their own Chardonnay wine concept. The samples were 29 wines made from Chardonnay grapes and 19 wines made from other grape varieties (Aligote, Melon de Bourgogne, Sylvaner, Sauvignon blanc, Chenin, Marsanne and Pinot blanc). Two assessment conditions were conducted: orthonasal and global (orthonasal plus retronasal and mouthfeel perceptions). Globally, scores were higher for Chardonnay wines than for non-Chardonnay ones and the consensus among experts demonstrated the exis…
Conceptual vs. perceptual wine spaces: Does expertise matter?
2008
Abstract This study explores the differences in wine categorization between wine experts and novice wine consumers using 10 Melon de Bourgogne (MB) and 10 Chardonnay (CH) wines. Participants performed a free sorting task based on odor similarity followed by a CH and a MB typicality rating task and a liking rating. All tasks were performed orthonasally. We observed a clear agreement between experts concerning typicality scores. Moreover, despite a slight overlap we found a clear differentiation between CH and MB for experts’ typicality scores. For novices, no such agreement on typicality scores was observed and we found a complete overlap between both types of wines. These results suggest th…
Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red win…
2009
Abstract In this study, effect of partial alcohol reduction on the sensory modification of red wines was investigated. A Merlot and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of three different alcohol contents (14–10%) by grape variety. Preliminary triangle tests indicated the existence of very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had to be used. In a first step, wines were described with a comparative sensory profile by 16 trained panellists on 15 sensory attributes. Then, the same panellists profiled the wines with the TDS technique, which consists in identifying and ra…
Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines
1999
Two sensory spaces, corresponding to the same wine sample profiled by nose (BN) and profiled by mouth (BM), were compared. The similarity between the two maps of product differences were measured by multivariate analysis, showing a good agreement and comparable product discrimination by the panel in the two modes, slightly in favor of BN discrimination. The superiority of one particular mode was not established from the comparison of individual performances BN versus BM, but differences between panelists and between descriptor use were found. Two-way canonical variate analysis of BN minus BM scores was also performed: the results revealed that panelists had higher influence than products in…