Search results for "senso."

Sensorā attīstība 2-3 gadus veciem bērniem

2019

Darba nosaukums: Sensorā attīstība 2-3 gadus veciem bērniem. Darba autore: Larisa Dmitrenko. Darba vadītāj: Ineta Aizporiete. Darba saturs: 49 lpp., pielikumi 9 lpp., 7 tabulas, 9 attēli, analizēti 31 literatūras avoti. Pētījuma mērķis: teorētiski un praktiski izzināt sensoro spēju attīstību 2-3 gadus veciem bērniem. Pētījuma teorētiskā daļa balstās uz J.A.Komenska, Ļ.S.Vigotska, F.Frēbeļa, L.Vengera, V.Jonīte un citu darbiem, kas tika ņemti vērā praktiskajā daļā. Pētījuma praktiskajā daļā tika izmantotas pētījumu metodes: literatūras analīze, vērojums. Balstoties uz pētījuma rādītājiem, bija izdarīts secinājums par to, ka sensorā attīstība bērniem , organizēšana ar mērķtiecīgi rotaļas palī…

Sensorā audzināšana 2-3 gadus veciem bērniem

2016

Investigations in intensification of grain drying by active ventilation applying ozone

2020

The financial support of the Rural Support Service project No l8-00-A01620-000003 “Technology development of grain drying with active ventilation using ozone” is greatly acknowledged. The authors thank for the support and active cooperation the representatives of the farm “Mazkalniņi” Dr.sc.ing. Aivars Cēsnieks and ing. Sandris Cēsnieks.

Statistical analysis of sensory profiling data. Graphs for presenting results (PCA and ANOVA)

2000

Abstract A principal component analysis is performed to analyse the matrix of median values, with 16 varieties in rows, and all descriptors in columns. Only texture descriptors contribute to the definition of the main axes. Six varieties are identified that score high on mealiness and low on moisture, the 10 other varieties are ordered according to a mashable axis which involves texture descriptors. Next we exclude texture descriptors since the main characteristics are already found, and mealy varieties since they are not suitable for steamed potatoes. A mixed linear model (ANOVA) with random subject effects is then used for each descriptor. Flavour and taste differences are found among the…

Application of replicated difference testing

2000

International audience; In a recent paper, Brockho€ and Schlich (1998, Handling replications in discrimination tests. Food Quality and Preference, 9(5), 303±312) proposed a statistically sound way of handling replications in di€erence testing. In the present paper, this new test is applied to the data obtained in six experiments on non alcoholic beverages, where triangle tests were intensively replicated (between eight and 60 times) with groups of subjects composed of 12±61 students. The paper aims to estimate in these practical situations the extent to which a group of panelists is heterogeneous towards the ability of detecting a sensory di€erence among two products. As the results indicat…

Taste perception and integration

2016

Revue; IntroductionThe sense of taste is essential for the evaluation of food quality. It allows, at the level of the oral cavity, to evaluate the caloric content of the consumed food, to detect the presence of salt, and protect us against the ingestion of toxic molecules. Our gustatory system allows the perception of different food constituents as alkali metallic salts (salty), acids (sour), sugars (sweet), and bitter compounds. Umami is a different taste, arising from the perception of amino acids, such as l-glutamate, and 5′-ribonucleotides. Other taste qualities are still a matter of debate, including fat taste, corresponding to the taste of fatty acids (Khan and Besnard, 2009), metalli…

Le goût : physiologie, rôles et dysfonctionnements

2013

Article de vulgarisation; National audience; The sense of taste involves multimodal sensory activation to detect and identify many flavors. Today, five primary tastes have been identified (sweet, salt, sour, bitter and umami). These are often combined to form complex tastes. The physiology of gustatory pathways is complex. The activation of gustatory receptors located in the mouth leads to an ascendant pathway through the neurons of the solitary nucleus in the brainstem and the neurons located in the thalamus. After the thalamus, the gustative signal modulates the ipsilateral primary taste cortex and then the secondary taste area. The secondary taste cortex, which combines representations o…

Screening individual ability to perform descriptive analysis of food products : basic statements and application to a camembert cheese descriptive pa…

1995

A battery of sensory tests is proposed to select potential descriptive panelists. This set of tests is flavor specific. Several abilities are examined: odor and taste recognition, odor memory, discrimination and descriptive capacities. A detailed example of such a battery to select a Camembert cheese descriptive panel is given. The objectives of each test are discussed. Stimuli are chosen to be consistent with the sensory properties which can be perceived in cheese. Score distributions demonstrate the discrimination among candidates for each test. Globally, results show the difficulty to find 20 panelists amongst about a hundred with good scores on each test. The panel leader has to choose …

Evaluation of taste compounds in water-soluble extract of goat cheeses

2000

Abstract The water-soluble fractions of two goat cheeses — one denomination of origin commercial trade mark (crottin de Chavignol®) and one bought in a local cheese making establishment (Bouton de culotte®) — containing many taste and flavour molecules were studied. Ultrafiltration with a 1000 Da threshold membrane, followed by gel filtration on Toyopearl HW-40S gel using water as eluent, led to the production of edible fractions. Physicochemical and sensory analysis of these fractions showed that the most tasty fractions contained, essentially, the free amino acids and mineral salts. Some of these tasty fractions also imparted some flavours. The quantity of small peptides (MW

Multimodal interactions

2016

Revue; International audience; Introduction A central sensory characteristic of food is its flavor, which, most of the time, confers to a given food product its identity and typicality, and thus contribute to its liking (Prescott, 2015). Flavor has been defined as a sensory percept induced by food or beverage tasting. This holistic perception is constructed through the functional integration of information transmitted by the chemical senses: olfaction, gustation, and oral and nasal somatosensory inputs (Thomas-Danguin, 2009). Flavor may be influenced by other nonchemical sensory inputs such as texture, sound, or color (Spence, 2013). The functional integration of information transmitted by …