Search results for "texture"
showing 10 items of 402 documents
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina…
2018
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533–644 s), protein content (12.0–12.3 g/100 g d.m.), gluten content (9.7–10.5 g/100 g d.m.), yellow index (18.0–21.0), water absorption (59.3–62.3 g/100 g), farinograph dough stability (171–327 s), softening index (46–66 B.U.), alveograph W (193 × 10−4–223 × 10−4 J) and P/L (2.2–2.7). Accordingly, bread crumb was yellow, moderately hard (16.4–27.1 N) and chewy (88.2–10…
Radiomics predicts survival of patients with advanced non-small cell lung cancer undergoing PD-1 blockade using Nivolumab
2019
Immune checkpoint blockade is an emerging anticancer strategy, and Nivolumab is a human mAb to PD-1 that is used in the treatment of a number of different malignancies, including non-small cell lung cancer (NSCLC), kidney cancer, urothelial carcinoma and melanoma. Although the use of Nivolumab prolongs survival in a number of patients, this treatment is hampered by high cost. Therefore, the identification of predictive markers of response to treatment in patients is required. In this context, PD-1/PDL1 blockade antitumor effects occur through the reactivation of a pre-existing immune response, and the efficacy of these effects is strictly associated with the presence of necrosis, hypoxia an…
Tumor infiltration by Tbet+ effector T cells and CD20+ B cells is associated with survival in gastric cancer patients
2016
International audience; Tumor-infiltrating T and B lymphocytes could have the potential to affect cancer prognosis. The objective of this study was to investigate the prognostic significance of tumor infiltration by CD8 and CD4 T cells, and B lymphocytes in patients with localized gastric cancer. In a retrospective cohort of 82 patients with localized gastric cancer and treated by surgery we quantitatively assessed by immunohistochemistry on surgical specimen, immune infiltrates of IL-17(+), CD8(+), Foxp3(+), Tbet(+) T cells and CD20(+) B cells both in the tumor core and at the invasive margin via immunohistochemical analyses of surgical specimens. We observed that CD8(+) and IL17(+) T-cell…
Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact…
2017
The effects of ultrasound (US) frequency, addition of Lactobacillus sakei culture and drying time on key nutritional (protein, amino acids, and organic acids) and physicochemical properties (texture and colour) of cultured and uncultured beef jerky were evaluated. Cultured and uncultured jerky samples were subjected to US frequencies of 25 kHz, 33 kHz and 45 kHz for 30 min prior to marination and drying. Principal component analysis demonstrated a significant effect of beef jerky processing conditions on physicochemical properties. Taurine content of jerky samples was found to increase with an increase in ultrasonic frequencies for cultured samples. No significant changes in colour values w…
Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems
2017
Food consumption is by far the most important point where food's organoleptic properties can be perceived and can elicit sensory pleasure. Ageing is often accompanied by oral impairments. Those impairments may impact food perception by changing texture perception and the release of flavor components, which have a significant impact on food acceptability. The present study aimed at evaluating the impact of oral health on the perception of food comfortability in an elderly population. This was achieved by asking elderly people with a good oral health and elderly people with poor oral health to rate six cereal products and six meat products using a food comfortability questionnaire. Thirty-sev…
Review: the Use of Electromyography on Food Texture Assessment
2001
Sensory evaluation (SE) involves evoking, measuring and interpreting human responses to the properties of foods. Among these properties texture is an important one for food acceptability. Texture is mainly perceived through mastication, a process that changes food characteristics throughout time by comminuting and salivation. Electromyography (EMG) has emerged as a new tool in sensory evaluation mainly for assessing texture characteristics. Thus, it is interesting to analyze the knowledge so far generated and the procedures employed. Bipolar surface electrodes are placed on the four main masticatory muscles (masseter right-left and temporalis right-left) and their electric activity recorded…
Characterization of bread breakdown during mastication by image texture analysis
2012
National audience; Reducing sodium intake in Western diet is advised for reducing hypertension and risk of developing cardiovascular disease. Sodium is mainly consumed via processed foods and among them breads are one of the most important sources of salt [1]. The present study investigated the changes in mastication and salivation for bread samples with different composition and texture, their respective contribution to food bolus formation, and the impact on salt release. The study set-up included five subjects presenting different chewing efficiency and four different breads from different composition and structure (two French baguettes (bakery (BB) and supermarket (BS)), a toast bread (…
Le confort en bouche, un nouveau concept pour mieux comprendre les attentes des consommateurs seniors
2020
International audience; In humans, oral food intake is the ultimate stage of food supply chain and the beginning of food disintegration and digestion process. During aging, the oral health changes and sometimes eating food can be a real challenge as food can be hard to masticate, humidify or swallow. To meet this challenge, and as part of the AlimaSSenS project, a team of researchers from the Centre of taste and eating behaviour investigated the concept of “oral comfort” when eating a food in an elderly population. A group of 107 seniors aged 65 years and more participated in qualitative (focus group) and quantitative studies (tasting sessions) in order to explore the concept of oral comfor…
Organic carbon dynamics in soil particle-size separates of sandy Spodosols when forest is cleared for maize cropping
2003
Summary In southwest France, much of the forest lands on sandy Spodosols has been converted to continuous maize cropping in the last few decades. To evaluate the impacts of such change on the content and properties of the soil organic matter, we compared the amount of organic carbon and 13C natural abundance in soil and particle-size separates at three locations, selected on the basis of different contents of 0–50 μm particles (clay + silt). After three decades of cultivation, the amount of carbon from the forest pools (Cf) decreased by about 60%, attributable mainly to easily degradable material in sand-sized fractions (−70%). However, a recalcitrant residue remained in soil at a constant …
Multisensory texture exploration at the tip of the pen
2016
A tool for the multisensory stylus-based exploration of virtual textures was used to investigate how different feedback modalities (static or dynamically deformed images, vibration, sound) affect exploratory gestures. To this end, we ran an experiment where participants had to steer a path with the stylus through a curved corridor on the surface of a graphic tablet/display, and we measured steering time, dispersion of trajectories, and applied force. Despite the variety of subjective impressions elicited by the different feedback conditions, we found that only nonvisual feedback induced significant variations in trajectories and an increase in movement time. In a post-experiment, using a pa…