Search results for "flavors"
showing 10 items of 10 documents
Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells
2016
International audience; Yeast cells are efficient microcapsules for the encapsulation of flavoring compounds. However, as they are preformed capsules, they have to be loaded with the active. Encapsulation efficiency is to a certain level correlated with LogP. In this study, the effect of structural factors on the encapsulation of amphiphilic flavors was investigated. Homological series of carboxylic acids, ethyl esters, lactones, alcohols and ketones were encapsulated into the yeast Yarrowia lipolytica. Although, in a single homological series, the length of the molecule and thus the LogP were correlated with encapsulation efficiency (EY%), big differences were observable between series. Fo…
Effect of peracetic acid on levels of geosmin, 2-methylisoborneol, and their potential producers in a recirculating aquaculture system for rearing ra…
2019
Abstract In recirculating aquaculture systems (RAS)s, off-flavors and odors, mainly caused by geosmin (GSM) and 2-methylisoborneol (MIB), can accumulate in the flesh of fish from RAS water, reducing the profitability of production. In this study, peracetic acid (PAA) was applied in three application intervals to pump sumps of rainbow trout (Oncorhynchus mykiss) reared in RAS. Using a real-time polymerase chain reaction (qPCR), the potential off-flavor producers were quantified using geoA and MIB synthase genes. Streptomyces was identified as the major GSM producer, and biofilters showed the highest number of potential off-flavor producers. Concentrations of GSM and MIB were analyzed in the …
Food Flavors
2021
International audience
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
Light hadrons from lattice QCD with light (u, d), strange and charm dynamical quarks
2010
We present results of lattice QCD simulations with mass-degenerate up and down and mass-split strange and charm (N_f = 2+1+1) dynamical quarks using Wilson twisted mass fermions at maximal twist. The tuning of the strange and charm quark masses is performed at two values of the lattice spacing a~0.078 fm and a~0.086 fm with lattice sizes ranging from L~1.9 fm to L~2.8 fm. We measure with high statistical precision the light pseudoscalar mass m_PS and decay constant f_PS in a range 270 < m_PS < 510 MeV and determine the low energy parameters f_0, l_3 and l_4 of SU(2) chiral perturbation theory. We use the two values of the lattice spacing, several lattice sizes as well as different values of…
Dynamical twisted mass fermions with light quarks
2007
We present results of dynamical simulations with 2 flavours of degenerate Wilson twisted mass quarks at maximal twist in the range of pseudo scalar masses from 300 to 550 MeV. The simulations are performed at one value of the lattice spacing a \lesssim 0.1 fm. In order to have O(a) improvement and aiming at small residual cutoff effects, the theory is tuned to maximal twist by requiring the vanishing of the untwisted quark mass. Precise results for the pseudo scalar decay constant and the pseudo scalar mass are confronted with chiral perturbation theory predictions and the low energy constants F, \bar{l}_3 and \bar{l}_4 are evaluated with small statistical errors.
Is Aquaponics Beneficial in Terms of Fish and Plant Growth and Water Quality in Comparison to Separate Recirculating Aquaculture and Hydroponic Syste…
2022
Aquaponics is a technique where a recirculating aquaculture system (RAS) and hydroponics are integrated to grow plants and fish in a closed system. We investigated if the growth of rainbow trout (Oncorhynchus mykiss) and baby spinach (Spinacia oleracea) would be affected in a coupled aquaponic system compared to the growth of the fish in RAS or plants in a hydroponic system, all systems as three replicates. We also investigated the possible effects of plants on the onset of nitrification in biofilters and on the concentration of off-flavor-causing agents geosmin (GSM) and 2-methylisoborneol (MIB) in rainbow trout flesh and spinach. For the fish grown in aquaponics, the weight gain and speci…
Changes in nonvolatile flavours of blood and common orange fruits during cold storage.
2012
Effect of ozone and hydrogen peroxide on off-flavor compounds and water quality in a recirculating aquaculture system
2022
The recirculating aquaculture system (RAS) is an ever-developing technology for producing fish with a low environmental impact. However, off-flavors can be a major problem in RAS fish production. Off-flavor compounds are of microbial origin and are accumulated in fish flesh. They typically cause a musty and earthy taste and odor, which consumers find unacceptable. Here we hypothesized that oxidizing compounds such as ozone (O3), hydrogen peroxide (H2O2), and their combinations, referred to as advanced oxidation processes (AOP)s, can remove or decrease these compounds in water and prevent their accumulation in fish. In this study, four different oxidative treatments (O3 low (0.4 mg O3 L−1), …
Effect of peracetic acid on levels of geosmin, 2-methylisoborneol, and their potential producers in a recirculating aquaculture system for rearing ra…
2019
In recirculating aquaculture systems (RAS)s, off-flavors and odors, mainly caused by geosmin (GSM) and 2-methylisoborneol (MIB), can accumulate in the flesh of fish from RAS water, reducing the profitability of production. In this study, peracetic acid (PAA) was applied in three application intervals to pump sumps of rainbow trout (Oncorhynchus mykiss) reared in RAS. Using a real-time polymerase chain reaction (qPCR), the potential off-flavor producers were quantified using geoA and MIB synthase genes. Streptomyces was identified as the major GSM producer, and biofilters showed the highest number of potential off-flavor producers. Concentrations of GSM and MIB were analyzed in the circulati…