Search results for "diet"
showing 10 items of 4602 documents
Production of a cheese model for sensory evaluation of flavour compounds
1995
Summary - A cheese model used to perform sensory evaluation of flavour compounds extracted from various cheese varieties was made with caseins, low heat milk powder, deodorized milk fat, NaCI and renne!. Its composition and physicochemical properties were close to mature hard cheese, apart from a lower dry matter content and sodium concentration, and a higher lactose concentration. Its preparation was established in arder to avoid drainage for at least 24 h, which should allow the incorporation of not only sorne lipophilic substances such as aromas but also some water-soluble substances such as amino acids and peptides. The rheological behaviour of the cheese model measured by a compression…
A study on texture-taste-aroma interactions: physico-chemical and cognitive mechanisms
2009
International audience; Texture–taste, texture–aroma and aroma–taste interactions were examined in custard desserts varying in viscosity (at identical composition), sucrose level and aroma nature. All reciprocal interactions were investigated, with each binary interaction addressed through an independent sensory study. Rheological, in vivo aroma release and sucrose release measurements were run in parallel to control for a possible physico-chemical origin of these interactions. Observed interactions were found to be dependent upon the nature of the sensory modalities involved; physico-chemical mechanisms could only in some instances entirely explain these interactions. Taste and aroma did n…
Determination of taste-active compounds of a bitter camembert cheese by omission tests
2001
The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found t…
Effect of growing area on tocopherols, carotenoids and fatty acid composition ofPistacia lentiscusedible oil
2014
International audience; In this investigation, we aim to study, for the first time, the effect of the growing area on tocopherols, carotenoids and fatty acid content of Pistacia lentiscus fixed oil. Fruits were harvested from eight different sites located in the north and the centre of Tunisia. Tocopherols, carotenoids and fatty acid content of the fixed oils were determined. The highest carotenoid content was exhibited by Feija oil (10.57 mg/kg of oil). Oueslatia and Tabarka oils displayed the highest alpha-tocopherol content (96.79 and 92.79 mg/kg of oil, respectively). Three major fatty acids were determined: oleic, palmitic and linoleic acids. Oleic acid was the main fatty acid presenti…
Sensory analysis: methodological aspects relevant to the study of cheese
1997
Bien que certaines caracteristiques sensorielles puissent etre apprehendees par des mesures instrumentales, la methode la plus directe, a savoir celle utilisant l'homme comme instrument de mesure, reste la plus exacte. La mesure instrumentale ne peut s'y substituer que si les donnees ainsi obtenues sont bien correlees aux donnees sensorielles. Dans ce texte, les differents aspects de la mise en place et de la realisation des essais sensoriels visant a obtenir une description des produits sont exposes. L'attention est attiree sur les procedures et precautions necessaires pour l'obtention de mesures sensorielles fiables, condition indispensable a la reconnaissance de l'analyse sensorielle com…
Implication de la plasticité cérébrale hypothalamique dans la régulation de l'homéostasie énergétique chez la souris : effet d'un régime gras
2012
The hypothalamus plays a crucial role in the control of energy balance. In adult brain, this area remain plastic and the cellular network can be rapidly modified under environmental pressures. Studies show than hypothalamic remodeling are disturbed when metabolic diseases such as obesity or type II diabetes are declared. In this study we hypothesized that a high fat diet (HFD) inducing obesity could rapidly causes cell modifications in the adult hypothalamus network. To answer this question, we have established a one week HFD mouse model, and evaluated to type of hypothalamic plasticity which are synaptic plasticity and neurogenesis. Our results show that HFD leads to an increase of the exc…
Population Structure and Comparative Genome Hybridization of European Flor Yeast Reveal a Unique Group of Saccharomyces cerevisiae Strains with Few G…
2014
Wine biological aging is a wine making process used to produce specific beverages in several countries in Europe, including Spain, Italy, France, and Hungary. This process involves the formation of a velum at the surface of the wine. Here, we present the first large scale comparison of all European flor strains involved in this process. We inferred the population structure of these European flor strains from their microsatellite genotype diversity and analyzed their ploidy. We show that almost all of these flor strains belong to the same cluster and are diploid, except for a few Spanish strains. Comparison of the array hybridization profile of six flor strains originating from these four co…
Les hypertriglycéridémies à l’origine de pancréatite aiguë
2020
Resume La pancreatite aigue secondaire aux hypertriglyceridemies est en constante augmentation, et est vraisemblablement plus grave que les pancreatites aigues d’autres origines. Il convient donc de connaitre les caracteristiques specifiques, ainsi que les facteurs de risque associes a cette pancreatite, afin de pouvoir la reperer precocement. Un diagnostic precis permet un traitement specifique de l’episode, avec parfois necessite de recourir a la plasmapherese. Determiner l’etiologie de l’hypertriglyceridemie est primordial afin de pouvoir la prendre en charge de facon optimale, et ainsi diminuer la survenue des pancreatites aigues.
Inhibiteurs PCSK9 en pratique clinique : données et interrogations
2020
Resume Les inhibiteurs de la « proprotein convertase subtilisin/kexin type 9 » (PCSK9) sont de nouveaux traitements de l’hypercholesterolemie. Ils induisent une diminution marquee du taux de LDL-cholesterol plasmatique de 50 a 60 %. Parallelement, ils reduisent significativement le risque d’evenements cardiovasculaires, comme cela a ete demontre dans plusieurs etudes prospectives. Par ailleurs, les inhibiteurs PCSK9 diminuent le taux plasmatique de lipoproteine (a) [Lp(a)] d’environ 25 %. Il semble que cette reduction du taux de Lp(a) participe au benefice cardiovasculaire, note avec les inhibiteurs PCSK9, en particulier chez les patients ayant des valeurs de base de Lp(a) augmentees. Les m…
Association tabac et diabète de type 2 : preuves et mécanismes physiopathologiques
2020
Resume Depuis plusieurs annees, de nombreuses etudes epidemiologiques montrent un lien entre tabagisme et diabete de type 2 (DT2). En effet, selon les differentes etudes epidemiologiques, le risque de diabete est augmente de 21 % a 61 % chez les fumeurs, selon l’intensite du tabagisme. Plusieurs mecanismes physiopathologiques sont mis en avant pour expliquer l’association entre le tabagisme et le developpement du DT2 : (1) une augmentation de la graisse abdominale plus importante chez les fumeurs que dans la population generale liee a une augmentation de la secretion de GH, de l’ACTH et des androgenes induite par la nicotine, et a une activite anti-œstrogenes des alcaloides du tabac ; (2) u…