Search results for "nutrition"
showing 10 items of 6788 documents
L'épigenèse de l'hédonisme olfactif et gustatif chez l'enfant
2013
Where do food likes and dislikes come from?
2020
Where do food likes and dislikes come from ? In other words, what are the factors that could explain why someone likes or dislikes a given food ? Most of the hedonic reactions to sensory stimulations brought by foods and, as a result reactions to foods carrying these sensory properties are learned through different learning mechanisms. The efficiency of these learning mechanisms mat depend on individual characteristics, in particular on the sensitivity to different sensory properties. Not all learnings are related to experiments with the food itself; many leamings depend on interactions within the family or social environment. Finally, cognitive determinants play also a role and, in particu…
Salt release and perception in model cheeses are influenced by salt/fat contents, microstructure and salt mobility
2013
Introduction and objectivesThe health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of sodium chloride, masticatory behaviour and saltiness perception.MethodologySix model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity…
Influence of common landmarks between real and virtual worlds on presence feeling
2020
International audience
An exploratory study to investigate emotion elicited by immersive ambiances
2011
Food behaviour is modulated by the eating situation and environment. In a previous study, we investigated drink choices according to the ambiance by developing an immersive approach based on the concept of “having a drink in a bar”. Two bars (Modern vs. Traditional ambiance) were settled with a few piece of furniture (counter, tables and bar stools) made in raw wood for the Traditional bar and in blue retro-lighted translucent plastic for the Modern bar. A video-clip was projected on one wall: Red moving shapes associated to a “far west” music in the Traditional bar, and Blue moving bubbles associated to an “electro” music in the Modern bar. In each bar, 100 participants were asked which be…
Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS
2021
Coffee represents one of the most traditionally consumed beverages worldwide, containing a broad range of human health&ndash
Droplet digital PCR as a tool for investigating dynamics of cryptic symbionts
2021
Abstract Interactions among symbiotic organisms and their hosts are major drivers of ecological and evolutionary processes. Monitoring the infection patterns among natural populations and identifying factors affecting these interactions are critical for understanding symbiont–host relationships. However, many of these interactions remain understudied since the knowledge about the symbiont species is lacking, which hinders the development of appropriate tools. In this study, we developed a digital droplet PCR (ddPCR) assay based on apicomplexan COX1 gene to detect an undescribed agamococcidian symbiont. We show that the method gives precise and reproducible results and enables detecting cryp…
Les inhibiteurs du sucré : perspectives thérapeutiques
2014
Taste receptors in oral and extraoral tissues: role in nutrient and metabolic sensing
2014
Mipomersen: a lipid-lowering agent with a novel mechanism of action
2013
“...mipomersen is a ... valuable alternative to apheresis for patients with heterozygous familial hypercholesterolemia.”