Search results for "fat content"

BMI-BFMNU: A structural index linked to fat mass

2021

Abstract Introduction: Body mass index (BMI) provides little information on body composition. For example, two people with the same BMI might have different body compositions. In this sense, the development of a new BMI able to provide body composition information is of clinical and scientific interest. The aim of the study was to suggest a new modified BMI formula. Material and Methods: A total of 108 subject, females 56 and males 52, 0-73 years old, in various physiopathological conditions were evaluated. Data were collected and processed by a program that through anthropometric measurements calculates classic BMI, volume, surface, V/S (that we can defined like a body-thickness “pse…

Evaluation of a solid-phase extraction system for determining pesticide residues in milk.

1993

Abstract A simple and rapid procedure based on reversed solid-phase extraction with octadecylsilica was developed for determining chlorinated pesticide residues in milk. The need for an agent that breaks the fat globules was first investigated and the method variables were optimized on whole homogenized milk (3.6% fat content). Recovery experiments performed for 26 organochlorine pesticides at levels of 3–40 μg/l gave > 80% recoveries for all the compounds. The method was validated and evaluated by comparison with two widely used liquid-liquid extraction methods. The performance was checked by analysis of a certified standard with natural low endogenous levels (CMR 187) and different kinds …

Combined effect of cheese characteristics and food oral processing onin vivoaroma release

2012

The aim of this work was to clarify the influence of the properties (firmness and fat content) of a solid processed model cheese on in vivo aroma release while considering the role of the in-mouth process during both mastication and post-swallowing steps, and the hydrophobicity of aroma compounds, on a large number of well characterized subjects. In vivo aroma release was studied on 44 subjects who freely consumed six processed model cheeses flavoured with the same concentration of nonan-2-one and ethyl propanoate. Globally, an increase in firmness induced an increase in chewing duration, amount of saliva incorporated into the food bolus, total amount of aroma released and rate of release. …

Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing

2014

The aim of our study was to explain inter-individual differences on in vivo aroma release during cheese consumption by oral physiological parameters. To reach this objective, 34 subjects were recruited. Their salivary flow, oral volume and velum opening were determined. Six cheddar-based melted cheeses with different fat levels and firmness were flavoured with nonan-2-one.(NO) and ethyl propanoate (EP). During their consumption (free protocol), in vivo retro nasal aroma release was followed by Atmospheric Pressure Chemical lonisation-Mass Spectrometry (APCI-MS). Chewing activity was evaluated by electromyography recordings. Bolus saliva content, mouth-coating, and bolus rheology were also d…

2020

Introduction/Purpose: Physical activity and sedentary time may associate with physical fitness and body composition. Yet, there exists some observational studies that have investigated the associations of device-based measures of sedentary time and physical activity (PA) with cardiorespiratory fitness (CRF) and body composition but associations with muscular fitness (MF) are less studied.Methods: Objective sedentary time and physical activity was measured by a hip worn accelerometer from 415 young adult men (age: mean 26, standard deviation 7 years). Cardiorespiratory fitness (VO2max) (CRF) was determined using a graded cycle ergometer test until exhaustion. Maximal force of lower extremiti…

The effects of different milking intervals and milking times per day in jennet milk production

2012

Abstract In their first 150 days of lactation, nine Ragusana jennets were investigated at the ‘Istituto Sperimentale Zootecnico per la Sicilia’ (ISZS) in Palermo, to study the effects of different milking typologies on milk production. The jennets were kept in a paddock and were fed hay ad libitum and concentrate (3.5 kg jennet/day). From post-foaling day 21, every 3 weeks individual milk amounts were recorded, and individual milk samples were collected and analyzed for the main qualitative parameters. The compared theses were: two daily milking times with 6- and 3-h intervals; and two, three and eight daily milking times with 3-h interval. The jennets were manually milked. The foals were s…

Draft Genome Sequence of Bifidobacterium animalis subsp. lactis Strain CECT 8145, Able To Improve Metabolic Syndrome In Vivo.

2014

ABSTRACT Bifidobacterium animalis subsp. lactis strain CECT 8145 is able to reduce body fat content and improve metabolic syndrome biomarkers. Here, we report the draft genome sequence of this strain, which may provide insights into its safety status and functional role.

Aroma release and chewing activity during eating different model cheeses

2007

International audience; This study focused on the effect cheese properties had on chewing behaviour and aroma release as well as the relationship between them. Chewing activity and the kinetics of aroma release were simultaneously monitored during the consumption of eight model cheeses with the same flavour content. Differences in chewing behaviour explained most of the variability in aroma release among subjects. Aroma release increased with chewing work, bursts’ number and amplitude. For cheese samples, the chewing behaviour varied according to texture. Interaction between cheese composition and the chewing behaviour effects affected aroma release: (i) decreasing fat content increased aro…

Flavour release at the interfaces of stirred fruit yoghurt models

2006

Abstract Model matrices consisting of a pectin and a dairy gel were investigated to study the transfer of flavour compounds between the different phases of stirred fruit yoghurt. Using a full factorial experimental design, different parameters (storage temperature, initial flavour concentration in the pectin gel and fat content of the dairy gel) were studied. The kinetics of the migration of flavour compounds between the two gels were investigated using a novel SPME method, where a Carboxen/Polydimethylsiloxane fibre was directly inserted into the pectin gel. Flavour compounds were predominantly retained in the pectin gel and thus, the presence of fat in the dairy gel did not affect their t…

Influence of flavour transfer between different gel phases on perceived aroma

2007

International audience; Multiphasic models of stirred fruit yoghurts made from a bilayer that consisted of a pectin and a dairy gel were developed in order to study the transfer of strawberry flavour compounds between the two phases. Several parameters (i.e., the flavour concentration, the fat content of the dairy gel and the storage temperature) affecting flavour compound transfer, using an experimental design, together with their effect on sensory perception were investigated. Strawberry flavour transfer between the two gels was high enough to affect the sensory perception of the dairy gels. The parameters that modified the partitioning of ethyl esters between the pectin and dairy gel (i.…