Search results for "milieu"
showing 10 items of 19813 documents
Traditional process: influence on sensory properties and on consummers' expectation and liking application to "pâté de campagne"
2000
Abstract Sensory profiling of eight ‘pâtes de campagne’, of which four were produced according to a traditional process and four produced according to a non traditional process, was performed by a trained panel. Results revealed some sensory particularities of each process but also sensory differences among the eight products which were not related to the process. Expectations created by two labels, one evoking a traditional and one evoking a non traditional process for ‘pâte de campagne’, were determined for 125 consumers. The impact of these expectations on expectation after visual examination and on liking after tasting was also studied, using the same eight products. The impact of infor…
A prospective study of food preferences in childhood
2004
Abstract This study has evaluated the impact of food choices at 2–3 years old on food preferences later in life, by following up the same subjects. Early preferences were estimated through recordings of food choices conducted in a nursery canteen in children aged 2–3, from 1982 to 1999. The children were free to choose the composition of their lunch from among a varied offering of eight dishes. The same subjects ( n =341) were contacted in 2001–2002 and so their ages varied from 17–22 ( n =91), 13–16 ( n =68), 8–12 ( n =99) to 4–7 ( n =83). Their present preference for the 80 foods most frequently presented at the nursery canteen was assessed through a questionnaire. Five food categories we…
Could selection tests detect the future performance of descriptive panellists ?
1996
Abstract This paper discusses the appropriateness of screening tests in explaining descriptive panellist performances. It is based on a case study aimed at forming a descriptive panel capable of flavour profiling Camembert cheeses. Eighteen subjects were selected using four sensory tasks evaluating smell sensitivities, olfactory knowledge, odour memory and descriptive ability. Three additional tests were proposed during the 45 hour training to evaluate the recognition memory for odours, the concentration and the verbal creativity abilities. Panellist performances were determined on repeatability and discrimination abilities, and on the complexity of the individual sensory space. Some signif…
Comment lutter contre la perte de goût en gériatrie ?
2021
International audience
Inhibition of succinate oxidation by the herbicide UKJ72J
1985
Abstract The inhibitory activity of the herbicide UKJ72J on succinate oxidation in mitochondria from various plant species was studied. In monocotyledons (Gramineae: wheat, oat, maize; Liliaceae: onion, leek) succinate oxidation was affected only at high concentrations. Among dicotyledons widely differing sensitivities were found: in Solanaceae (tomato, potato, tobacco), Leguminosae (mung bean, soybean) and Compositae (sunflower) I 50 concentrations for UKJ72J inhibition were below 55 μM. In Cruciferae (turnip, cauliflowers Chenopodiaceae (lambsquarter, beetroot) and Compositae (endive) I 50 were between 100 and 250 μM, whereas in Rosaceae (apple, pear) and Umbelliferae (carrot, fennel) I 5…
New insight on the role of late indirect‐wave pathway underlying theta‐burst stimulation‐induced plasticity
2020
International audience
2'-O-methylation within prokaryotic and eukaryotic tRNA inhibits innate immune activation by endosomal Toll-like receptors but does not affect recogn…
2019
Bacterial RNA has emerged as an important activator of innate immune responses by stimulating Toll-like receptors TLR7 and TLR8 in humans. Guanosine 2′-O-methylation at position 18 (Gm18) in bacterial tRNA was shown to antagonize tRNA-induced TLR7/8 activation, suggesting a potential role of Gm18 as an immune escape mechanism. This modification also occurs in eukaryotic tRNA, yet a physiological immune function remained to be tested. We therefore set out to investigate the immune modulatory role of Gm18 in both prokaryotic and eukaryotic microorganisms, Escherichia coli and Saccharomyces cerevisiae, and in human cells. Using RiboMethSeq analysis we show that mutation of trmH in E. coli, trm…
Identification of tasty compounds of cooked cured ham : physico-chemical and sensory approaches
1997
Abstract Tasty compounds from meat have not been studied in depth. The aim of this work was to isolate, identify and quantify tasty compounds from cooked cured ham and to link them to the sensory evaluations of the fractions from which they are extracted. The extraction of the water-soluble fraction from ham was done by an hydraulic press. The crude extract was ultrafiltered and both gel filtration and nanofiltration allowed to obtain edible fractions. Some links between the physicochemical and sensory data have been found, in particular, the umami taste was related to the presence of IMP and monosodium glutamate. The direct influence of proteolytic peptides on this taste is discussed. More…
Betweenness Centrality for Networks with Non-Overlapping Community Structure
2018
Evaluating the centrality of nodes in complex networks is one of the major research topics being explored due to its wide range of applications. Among the various measures that have been developed over the years, Betweenness centrality is one of the most popular. Indeed, it has proved to be efficient in many real-world situations. In this paper, we propose an extension of the Betweenness centrality designed for networks with nonoverlapping community structure. It is a linear combination of the so-called “local” and “global” Betweenness measures. The Local measure takes into account the influence of a node at the community level while the global measure depends only on the interactions betwe…
Policiers, gendarmes et signalement descriptif. Représentations, apprentissages et pratiques d'une nouvelle technique de police judiciaire, en France…
2006
À partir des années 1880, les nouveaux procédés d’identification développés par Alphonse Bertillon à la Préfecture de police de Paris représentent des moyens modernes et efficaces de police judiciaire face à une criminalité perçue comme irrésistible. Parmi ceux-ci, le signalement descriptif, ou « portrait parlé », est réputé permettre la reconnaissance infaillible d’un individu dont les traits du visage auraient été minutieusement décrits par cette technique particulière. Fait notable, sans doute inédit et sans équivalent alors, cette technique est enseignée aux divers acteurs de la police française – policiers de la Préfecture de police, de la Sûreté générale, mais aussi gendarmes et garde…