Search results for "food products"
showing 10 items of 89 documents
Using cross-modal interactions to counterbalance salt reduction in solid foods
2011
International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…
Innovation in Traditional Food Products
2016
International audience; Innovation is widely accepted as one of the keys to being successful. However, companies can innovate and still fail if markets fail to accept the innovation. In most cases, the acceptance of an innovation depends on the innovation itself and also on the product to which it is applied. In this chapter acceptance of different innovations in traditional food products is investigated, thus focusing on the definition of the "traditional" and "innovation" concepts from the consumer's perspective. Qualitative and quantitative approaches are combined to better understand and predict the possibilities of success when applying different generic and specific innovations in tra…
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.
2021
International audience; To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release …
Transfer of Water and Volatiles at Interfaces: Application to Complex Food Systems
2013
International audience; During processing, storage and consumption, mass transfer of various small molecules (water, gases, flavour compounds or other solutes) occurs between the different phases in complex food products, or between complex food and its surroundings. These mass transfers can lead to physical or chemical changes and thus induce food quality modifications.The objective of this paper is to better understand the behaviour of small molecules at the interfaces, especially in model heterogeneous food systems. Different techniques have been designed to characterize mass transfers of these small molecules and their effects on food properties. In particular, techniques such as rotati…
Why buying functional foods? Understanding spending behaviour through structural equation modelling
2013
Abstract The market for functional foods has been growing steadily in recent years, as it is linked to a healthier diet and adds value to food products. However, more information regarding aspects that influence functional food (FF) spending behaviour is needed to gain a better understanding of what underlies FF choice and avoid product failure. The objective of this study was to build a structural equation model of Spaniards' FF spending behaviour, based on individual characteristics such as satisfaction with life, decision-making styles, gender, age and some attitudes towards food choice. This required prior validation of the functional food questionnaire for a Spanish context, which was …
Fast blue B functionalized silica-polymer composite to evaluate 3,5-dihy-droxyhydrocinnamic acid as biomarker of gluten intake
2021
Celiac disease is an immune-mediated systemic disorder elicited by gluten and related prolamines in genetically susceptible individuals. The current treatment is a strict and lifelong gluten-free diet. However, compliance with the gluten-free diet is not always adequate and many food products contain low concentrations of gluten. The determination of dietary transgressions is a challenge for patients, physicians and dietitians. Alkylresorcinols (AR) have been proposed as sensitive and specific biomarkers of gluten consumption. In this work silica-polymer composites doped with fast blue B reagent (FB) have been used to estimate alkylresorcinols in biological samples. The proposed colorimetri…
Stilistiskie izteiksmes līdzekļi pārtikas produktu reklāmas plakātos
2021
Bakalaura darba tiek pētīti stilistiski līdzekļi ar pārtiku saistītās drukas reklāmās. Reklāma ir īpaši nozīmīga un izplatīta mūsdienu sabiedrībā, tāpat kā nepieciešamība pēc zinātniskiem pētījumiem un izpratne par tās ietekmes sfērām, kas lielā mērā nosaka reklāmas tekstu lingvistiskās un stilistiskās iezīmes. Darbā tiek pētīti stilistiski pārtikas produktu reklāmas līdzekļi, ko izmanto vadošie starptautiskie pārtikas mazumtirgotāji, kas darbojas Latvijas tirgū. Pētījuma rezultāti tika apkopoti un analizēti, izmantojot nejaušas izlases metodi materiāla atlasei un strukturālās analīzes metodi, kas ļāva šī darba autoram veikt secinājumus, kas pierādīja, ka stilistiskie līdzekļi tiek plaši iz…
A melanocortin 1 receptor (MC1R) gene polymorphism is useful for authentication of Massese sheep dairy products
2011
Massese is an Italian sheep breed, with black or grey coat colour, mainly reared in the Tuscany and Emilia Romagna regions. Recently, the emerging interests in this breed have resulted in the production of Pecorino cheese obtained with only Massese milk. In order to be profitable, this marketing link between Massese breed and its products should be defended against fraudsters who could include milk of other sheep breeds or cow milk in Massese labelled productions. To identify the genetic factors affecting coat colour in sheep, we have recently analysed the melanocortin 1 receptor (MC1R) gene and identified several single nucleotide polymorphisms (SNPs). In this work, as a first step to set …
Plant Pigments: Properties, Analysis, Degradation
2005
Publisher Summary This chapter discusses the molecular structures, the general physicochemical properties of plant pigments, and the mechanisms involved in pigment degradation. The invasive and noninvasive methods used for pigment analysis, including the mechanisms involved in pigment degradation, are reviewed. The chapter presents different analytical methods that can be used to identify pigments. All the methods are invasive techniques that are time consuming and often expensive. To reduce sampling and analytical costs, and to speed up the analyses, noninvasive analytical procedures have been developed with the aim to characterize the pigment content of samples, and in the case of food pr…
An overview of the potential applications based on HPP mechanism
2020
Abstract Over the last decades, high-pressure processing (HPP) has shown its potential as one of the most relevant technologies for nonthermal food processing mainly due to its application for microbial inactivation while retaining fresh-like characteristics of the food. Moreover, HPP can be considered as a potential tool for developing new food products with new sensorial and functional properties. Apart from food preservation, the application of HPP to improve health attributes (e.g., reducing food contaminants or salt concentration), and to enhance the extraction or fermentation processes, has been an interesting research topic around the world. This chapter intends to show the core-base…