Search results for "meat"

Gelchromatographische refraktionierung, molekulargewichtsabhängigkeit der axialen dispersionsfunktion

1979

The knowledge of axial dispersion is necessary for the determination of molecular weight distributions from gel permeation chromatograms. This work deals with the determination of the axial dispersion function and its dependence on the molecular weight using refractionation method. The results of a number of fractionated and unfractionated samples of polystyrene reveal that peak dispersion in GPC arises mainly from diffusion in the stationary phase on the basis of the theoretical expression proposed by Kubin.

Mangiferin nanoemulsions in treatment of inflammatory disorders and skin regeneration

2018

Abstract In this paper mangiferin nanoemulsions were developed using hyaluronic acid of different molecular weight, in absence or presence of Transcutol-P. An extensive study was carried out on the physico-chemical properties of nanoemulsions. Nanosizer and transmission electron microscopy showed oil droplets average size 296 nm with monodisperses distribution (PI ≤ 0.30). The zeta potential was highly negative (−30 mV). FTIR analysis confirms the existence of physical interactions among compounds. Rheological measurements allowed to conclude that all formulations present a pseudoplastic behavior (s ∼ 0.4) in presence of the biopolymer. Moreover, mangiferin release depends on the molecular …

Prefractionation of aroma extracts from fat-containing food by high-performance size-exclusion chromatography

1996

A method for the prefractionation of aroma extracts of fat-containing food using high-performance size-exclusion chromatography is presented. The aim was to obtain a fraction of volatile compounds with a residual triglyceride content as low as possible, in order to allow its direct analysis by gas chromatography. Two different mobile phases, diethyl ether and dichloromethane, were tested and the elution volumes of triglycerides and a large variety of aroma compounds were measured. The quality of separation between triglycerides and volatile compounds as a function of column load was studied. The method was successfully applied to the analysis of goat cheese volatiles.

IDOSUSCON: IDentifying and understanding Obstacles to SUStainable food CONsumption with meat substitutes as a case study

2022

Background: The food industry is a major contributor to greenhouse gas emissions: excessive meat consumption is associated with negative health outcomes and a disproportionately high environmental impact. To achieve more sustainable food consumption, consumers must reduce their meat consumption in favour of plant-based alternatives. In recent years, the steady increase of meat consumption in Sweden has subsided but given the 50 years of unprecedented increase in meat consumption prior, this is not enough. The main objective of IDOSUSCON was to obtain knowledge on how to increase the consumption of meat-free alternatives, with meat substitutes as a case study. Meat substitutes represent one …

Does oral health people imparirments modify bolus formation, bolus characteristics and food comfortability of meat products?

2018

International audience; Ageing is often accompanied by oral impairments like tooth loss or decrease saliva flow that play a key role in eating behavior. In the context of aging population, the aim of this study is 1- to understand the influence of dental status and salivary flow on the meat bolus formation and characteristics in function of meat structure, 2- to investigate the link between the food bolus properties and the food comfortability (as defined by (Vandenbergue-Descamps et al., 2017)) during meat consumption. This was achieved by asking elderly people (n=65) with good oral health (17H, 16F, age=73±6, UFP n=8±1) or poor oral health (15H, 17F, age=75±6, UFP n=3±1) to consume 4 meat…

Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence

2016

International audience; Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group.Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated.Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, re…

Assessment of the impact of herd management on sensorial quality of Charolais heifer meat

2004

International audience; Meat industry and some consumers often criticize beef meat because the organoleptic quality and tenderness are highly variable and difficult to predict. So, beef meat consumption could be penalized, by the marketing of an irregular quality product. * There are many livestock rearing methods in France to produce beef meat, depending on the region, the breed used, the feeding used (and so on).

ALIMADENT : un projet de recherche participatif pour développer des recettes adaptées aux capacités bucco-dentaires des personnes âgées

2022

Thermodynamics and kinetics of ion permeation in wild-type and mutated open active conformation of the human α7 nicotinic receptor

2020

Molecular studies of human pentameric ligand-gated ion channels (LGICs) expressed in neurons and at neuromuscular junctions are of utmost importance in the development of therapeutic strategies for neurological disorders. We focus here on the nicotinic acetylcholine receptor nAChR-α7, a homopentameric channel widely expressed in the human brain, with a proven role in a wide spectrum of disorders including schizophrenia and Alzheimer's disease. By exploiting an all-atom structural model of the full (transmembrane and extracellular) protein in the open, agonist-bound conformation we recently developed, we evaluate the free energy and the mean first passage time of single-ion permeation using …

Investigating the effect of meat products ingredients and reaction mechanisms for enchancing savory and toasted aromas in dry cured meat products

2023

En la carne cocinada, las notas olfativas cárnicas y tostadas son producidas mediante reacciones de degradación y transformación de aminoácidos que contienen átomos de azufre (Cys, Cis y Met), aminoácidos nitrogenados (Pro y Orn), así como de la vitamina tiamina. Sin embargo, en los productos curados madurados no se conocen los mecanismos de formación de los compuestos aromáticos que producen notas cárnicas y tostadas, así como su impacto en el aroma curado-madurado. Entre los productos cárnicos curados madurados que se elaboran en el área mediterránea se encuentran los sometidos a procesos de fermentación como los embutidos fermentados, y los curados-madurados como los lomos y jamones cura…