Search results for "food product"
showing 10 items of 113 documents
AGRI-FOOD TRADE INTENSITY IN THE MEDITERRANEAN SCENARIO
2013
In recent years, a political, economic, commercial, social and cultural dialogue get intensified among the Mediterranean countries. In particular, the establishment in 2008 of the Union for the Mediterranean, under the impulse of the French Presidency, represents the last act of the Euro-Mediterranean integration process, that binds more strongly the EU and Mediterranean countries, in particular those of the Southern and Eastern shores. The agriculture is an economic activity of great interest in the Mediterranean area due to the weight of employment and the contribution to the richness it brings to certain countries. In this work we analyze the intensity of agri-food trade among the EU Med…
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 …
One-sensor electronic olfactometer for rapid sorting of fresh fruit juices
2001
Abstract A low-cost electronic olfactometer was developed, based on virtual sensors array (an array of signals from a single metal oxide sensor) and on our proprietary semi-automated sampling system. This concept enables us to drastically improve the sensitivity and selectivity of the entire olfactometer to make it suited to food products analysis. Each step of the prototype was checked separately in earlier work, and finally the system performance was evaluated first on pure chemicals, and then at-line for grape juice during grape-harvesting in Champagne. It is shown that over a 3-week vintage period, the drift of the unique-sensor was quite low (absolute baseline value: avg., 2152; std., …
Modelling heat transfer-controlled cooling and freezing times: a comparison between computational values and experimental results
2013
Modelling of heat transfer-controlled cooling and freezing time predictions are very important for a good preservation of foodstuffs. In that regard, we used a computer code based on the finite-element method that allowed us to analyse the phase-change of various foodstuffs during their freezing. The model was exercised to predict process times. The results can be used to design high efficiency plants. In this work, the results predicted by the FEM program are compared with the experimental values given in technical literature.
BaGaTel: an ontology driven database to ecodesign food products taking into account their nutritional and sensory qualities
2020
International audience
Question on ipm: A case study on lemon juice
2012
International audience; In food product development, using consumers to obtain ideal products is becoming more frequent inrecent years. Despite being an economical way of optimizing products, relying on consumers is,however, not yet widely accepted in the sensory community. The main objectives of this study were toevaluate (1) whether the stability of ideal intensities and ideal products could be improved byproviding a frame of references when consumers perform the Ideal Profile Method (IPM) and (2) theeffect of the order of the questions on consumers‘ responses.In the present study, sixty participants conducted two tasks: (1) rating the perceived and idealintensities of attributes and (2) …
Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties
2017
International audience; Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling, thickening and therapeutic properties of seaweeds when they are used individually. This review gives an overview on the nutritional, textural, sensorial, and health-related properties of food products enriched with seaweeds and seaweed extracts. The effect of seaweed incorporation on properties of meat, fish, bakery, and other food products were highlighted in depth. Moreover, the positive effects of foods enriched with seaweeds and seaweed extracts on different lifestyl…
Effect of extrusion on the anti-nutritional factors of food products: An overview
2017
International audience; Edible plant seeds such as cereals, legumes and nuts contain substantial amounts of nutrients including proteins, carbohydrates, minerals, vitamins, and dietary fibers. However, the bioavailability of these nutrients in humans or animals is relatively low, particularly when they are consumed in their unprocessed or raw form. One of the major factors that contribute to a lower nutritional value of legumes and cereals is the presence of naturally-occurring anti-nutritional factors (ANFs, e.g. phytate, tannins and enzyme inhibitors) that indirectly decreasing the bioavailability status of minerals. Fortunately, these ANFs can be modified or reduced through different pro…
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…