Search results for "taste"
showing 10 items of 472 documents
In-mouth mechanism leading to the perception of fat in humans: from detection to preferences. The particular role of saliva
2013
In humans, the perception of fat in food is a complex process involving many sensory modalities (texture, aromaand flavour). Themouth is the first place in which the process of digestion begins. During this process, a bolus is formed in which saliva is significantly incorporated. For solids and semi-solid fatty matrices, saliva and the shear forces applied during mastication contribute to their breakdown and/or destabilisation in emulsified systems. These mechanisms are often dependent on the fat content of the food and thus play an important role in not only the perception of texture but also the release of compounds responsible for the flavour of “fat”. In addition, saliva is directly inv…
Goût et préférences du consommateur âgé
2017
Revue; Goût et préférences du consommateur âgé. Sixième journée mondiale de la déglutition :
Evolution des préférences et des répertoires alimentaires avec l'âge
2018
National audience
Grand âge et petit appétit
2018
National audience
Food Porn
2019
Global Humanities, a biannual, interdisciplinary, and peer-reviewed journal in the humanities that is now available for open access (https://altija.com/global-humanities/) is calling for paper proposals for Volume 6, which will deal with food porn, a phenomenon mostly related to social media and the idea of sharing images of food with friends and the broader world. The phenomenon of food porn offers multiple approaches for the humanities, why we are interested in, but not limited by, the following topics: food porn semiotics food porn identities food porn practices food porn and class consciousness historical perspectives on food porn (pre-social media) food porn and social media
Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins
2012
Abstract The grape microflora is complex and includes filamentous fungi, yeasts and bacteria with different physiological characteristics and effects on wine production. Most studies have focused on the wine microbiota, but a few studies have reported the ecology of grape microorganisms. Some of these organisms — such as non-Botrytis bunch rotting fungi, which greatly influence the safety or sensory quality of wine, due to the production of mycotoxins and off-flavors, respectively — are considered to be spoilage agents. We review here the diversity of filamentous fungi on grapes and the factors influencing their development, such as grape ripening stage, environmental factors (climate, rain…
Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave Oven
2010
The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 degrees C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-value of 22.1 degrees C. Carotenoid content, responsible for sensor…
Revival e società a Palermo nell’Ottocento. Committenza, architetture, arredi tra identità siciliana e prospettiva nazionale
2020
Il volume affronta ad ampio raggio il tema del revival gotico a Palermo, dall’architettura alle arti decorative nel XIX secolo, comprendendo i primi trent’anni del Novecento, e puntando a coglierne in particolar modo gli aspetti di gusto, legati alla committenza e al contesto sociale e culturale della realtà siciliana. Nel testo sono avanzate alcune ipotesi relativamente alle ragioni della committenza, suddividendo i primi due capitoli tra fase preunitaria e postunitaria. Nella prima fase la diffusione di restauri e nuove edificazioni è spiegata con la propaganda dei sovrani per sostenere la corona e, contemporaneamente, in ragione dei sommovimenti autonomisti di opposta natura, per il peri…
Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?
2017
The elderly population is growing increasingly. In 2030, 1/3 of the population will be over 60 years old. However this population has specific nutritional needs and often, oral impairments such as loss of tooth and/or decrease of salivary flow. Therefore it is necessary to develop foods adapted for the elderly, in terms of organoleptic properties and nutritional composition. In this context, the purpose of this work is to study the impact of oral impairments of elderly persons on food comfortability and bolus properties during the consumption of dairy products.76 elderly persons (ages 66 to 88, 42 women and 34 men), with or without oral health problems in terms of dental and/or salivary sta…
Data from: Predators’ consumption of unpalatable prey does not vary as a function of bitter taste perception
2019
Many prey species contain defensive chemicals that are described as tasting bitter. Bitter taste perception is therefore assumed to be important when predators are learning about prey defenses. However, it is not known how individuals differ in their response to bitter taste, and how this influences their foraging decisions. We conducted taste perception assays in which wild-caught great tits (Parus major) were given water with increasing concentrations of bitter-tasting chloroquine diphosphate until they showed an aversive response to bitter taste. This response threshold was found to vary considerably among individuals, ranging from chloroquine concentrations of 0.01 mmol/l to 8 mmol/l. W…