Search results for "table"

Estimation de la densité de la mesure spectrale mixte pour un processus symétrique stable strictement stationnaire

1994

International audience

''High-Intensity Interval Training in Cardiac Rehabilitation''

2012

Guiraud, Thibaut | Nigam, Anil | Gremeaux, Vincent | Meyer, Philippe | Juneau, Martin | Bosquet, Laurent; International audience; ''High-intensity interval training (HIIT) is frequently used in sports training. The effects on cardiorespiratory and muscle systems have led scientists to consider its application in the field of cardiovascular diseases. The objective of this review is to report the effects and interest of HIIT in patients with coronary artery disease (CAD) and heart failure (HF), as well as in persons with high cardiovascular risk. A non-systematic review of the literature in the MEDLINE database using keywords 'exercise', 'high-intensity interval training', 'interval training'…

Depth matters : Effects of precipitation regime on soil microbial activity upon rewetting of a plant-soil system

2018

International audience; Climate change is predicted to affect not only the amount but also the temporal distribution of rain. Changes in frequency and amplitude of rain events, i.e. precipitation patterns, result in different water conditions with soil depth, and likely affect plant growth and shape plant and soil microbial activity. Here, we used 18O stable isotope probing (SIP) to investigate bacterial and fungal communities that actively grew or not upon rewetting, at three different depths in plant-soil mesocosms previously subjected to frequent or infrequent watering for 12 weeks (equal total water input). Phylogenetic marker genes for bacteria and fungi were sequenced after rewetting,…

A multidisciplinary approach to Neolithic dietary reconstruction: the case of “le Vigneau” site (ca. 4400 BC; Indre-et-Loire, France)

2016

International audience

In Situ carbon and oxygen isotopes measurements in carbonates using laser-induced calcination: A step forward field isotopic characterization

2021

A Mediterranean versus a Nordic way of coarse vegetable preparation

2015

International audience; The bitter taste might be the main reason for rejection of many vegetables, especially coarse vegetables,. Besides the taste, coarse vegetable intake may also be related to habitual factors such as preparation methods. To study cross-cultural differences between Danish (n = 204) and French (n = 304) consumers with regard to preparation of coarse vegetables (broccoli, cauliflower, curly kale, Brussels sprouts, white cabbage, parsnip/root parsley, beetroot, celeriac and carrot), a consumer study was conducted in each county on following preparations: raw, steamed, boiled, fried, in the oven, soup and pickled. The check all that apply (CATA) data showed that serving the…

Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consuption

2006

International audience; The consumption of cauliflower consumers has been related to the olfactory and gustatory sensitivities to potentially objectionable flavor compounds in this vegetable. Based on the ascending concentration series method of limits, a first experiment was designed to develop rapid tests dedicated to estimate individuals' olfactory thresholds for allyl isothiocyanate (AITC) and dimethyl trisulfide (DMTS) and gustatory thresholds for sinigrin (SIN). The best compromise between rapidity and reliability was obtained with two replications of a four-alternative forced choice (AFC) at six ascending concentrations (6×2×4-AFC) for both AITC and DMTS, and with a 6×1×4-AFC for SIN…

Characterization of key aroma compounds in vegetable proteins foods

2021

International audience; The flavour profile of vegetable proteins food is complex due to the presence of a large number of compounds belonging to different chemical classes. The manufacturing process use many parameters of which temperature plays a role in the generation of volatile compounds.The flavour profile of two vegetable proteins sample (high and low thermal processing) were studied. GC-MS analyses detected and identified 71 aroma compounds (pyrazines, alcohols, ketones, aldehydes) in the two samples. Quantification showed a difference between the two thermal treatments. GC-O analysis described 70 olfactive areas, 39 of which attributed to a chemical compound.

Vegetable texture preference of 8 to 11 year-old children

2009

Fichier pdf/ Biblio AS (par année) / poster presentation

Could a sensory education improve taste identification, willingness to taste vegetables and food memory in 5 to 7 years-oldchildren?

2013

Résumé 1 p. ; http://www.pangborn2013.com/; International audience; The first objective of this study was to characterise children according to their ability towards taste identification, their willingness to taste usually disliked vegetables and their ability to memorize food previously eaten. Those aspects are assumed to be important in overall food behaviour in children. Three tests for measuring these aspects in 5-7 years-old children were designed. These 3 tests were taken by 160 children aged 5 to 7. First results revealed that children were able to identify 37%, 34%, 29%, 26% and 22% of respectively sweet, salty, umami, bitter and sour taste. One half of children were not willing to …