Search results for "tasting"
showing 7 items of 47 documents
Development of brazzein mutants with sweetness-enhancing
2016
Development of brazzein mutants with sweetness-enhancing. Annual Meeting Innovation Alliance NatLifE 2020
Development of brazzein mutants with sweetness-enhancing properties
2016
International audience
Perception of mineral character in Sauvignon blanc wine: inter-individual differences
2014
Revue non indexée dans le JCR.; Of the descriptors employed to characterize wine organoleptically, minerality is arguably one of the most enigmatic. The aim of the work described in this article was to delineate the nature of perceived minerality in Sauvignon wine, specifically its sensorial reality for experienced wine professionals from France and New Zealand. Participants evaluated 16 Sauvignon blanc wines (8 French; 8 New Zealand) under three conditions, ortho-nasal olfaction, palate only (Nose-clip condition), and by full tasting (global perception). Data from the global condition only are reported here. Key results include: i) that although there were quantitative differences in perce…
Recombinant expression of the N-terminal domain of human T1R2 taste receptor: interaction with brazzein, a sweet-tasting protein
2014
Interaction of the n-terminal domain of human t1r2 taste receptor with brazzein, a sweet-tasting protein
2015
Brazzein is a small (6.5 kDa) sweet-tasting protein originating from the fruit of Pentadiplandra brazzeana, a plant found in West Africa. Brazzein like all classes of sweet compounds is perceived through the activation of the T1R2/T1R3 heterodimeric sweet-taste receptor. T1R2 and T1R3 subunits are members of the small family of class C G-protein coupled receptors (GPCRs). Class C GPCRs possess a large N-terminal domain (NTD) linked to seven transmembrane domain by a cysteine rich domain (CRD). The NTD of T1R2 (T1R2-NTD) has been shown to contain the primary binding site for most of the sweet ligands. However, brazzein has been shown to require CRD of human T1R3 for receptor activation [1]. …
Taste perception: from molecule to eating behaviour
2020
The sense of taste has a role in human nutrition, it help to orient our food choices and avoid the ingestion of toxi compounds. Advances in molecular biology, cell biology an, biochemistry were used to identify and characterize the main taste receptors. The identification of these receptors allow a better understanding of the physiological processes tha govern taste perception. The presence of genetic polymorphisr in these receptors explains interindividual differences in tast perception.
Sałatki mnicha, pierogi św. Jacka, kiełbaski z refektarza... Na szlaku "świętych" smaków
2016
Przedmiotem artykułu jest dziedzictwo kulinarne w kontekście wybranych elementów kultury religijnej. Omówiono przykłady promocji konkretnych potraw, wzorów żywieniowych nawiązujących do postaci określonych świętych (św. Jacka, św. Jana Pawła II) czy miejsc kojarzonych z przestrzeniami sakralnymi (klasztory, sanktuaria). W ostatnich latach można zaobserwować, iż tego typu praktyki promocyjne są często spotykane, korzysta z nich wiele instytucji i środowisk, np.: parafie, właściciele lokali gastronomicznych, samorządy gminne, stowarzyszenia itp., które są organizatorami różnorodnych imprez o zasięgu lokalnym i regionalnym (konkursy, jarmarki, festyny itp.).