45 research outputs found
Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements
Full text linkAlternatives to reduce sodium in processed foods and the potential of high pressure technology
Full text linkModifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS
No full textAbstract not availableGuillaume Fiches, Isabelle Déléris, Anne Saint-Eve, Pascal Brunerie, Isabelle Soucho
Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 1. Variation of the mean collision energy to control ionization processes occurring during PTR-MS analyses of 10-40% (v/v) ethanol-water solutions
No full textAbstract not availableGuillaume Fiches, Isabelle Déléris, Anne Saint-Eve, Brigitte Pollet, Pascal Brunerie, Isabelle Soucho
Relationships between saliva and food bolus properties from model dairy products
No full textDuring food consumption, complex oral processing occurs to transform the food into a bolus, ready to be swallowed. The objective of this study was to relate food, saliva and bolus properties, by using model dairy products, to better understand the role of saliva in bolus formation. Un-stimulated and stimulated saliva was collected from 5 subjects and biochemical and enzymatic properties were measured. Food bolus was then obtained from 8 different dairy products, varying in composition and ranging from liquid to gelled samples. The rate of saliva incorporation, pH, spreading ability and bolus rheological properties were determined. Some correlations seemed to exist between lysozyme activity and bolus properties. Subject and food product had a significant effect on almost all bolus properties. The rheology of bolus was highly correlated with food product texture. Even though preliminary, this approach could be used to better understand stimulus release and perception during food consumption.Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones CientĂficas y TĂ©cnicas; Argentina. Universidad Nacional del Litoral. Instituto de TecnologĂa de Alimentos; ArgentinaFil: PanouillĂ©, M.. AgroParisTech; Francia. INRA; FranciaFil: Saint Eve, A.. AgroParisTech; Francia. INRA; FranciaFil: Neyraud, E.. INRA; FranciaFil: Feron, G.. INRA; FranciaFil: Souchon, I.. AgroParisTech; Francia. INRA; Franci
Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods
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Impact of Swallowing on the Dynamics of Aroma Release and Perception during the Consumption of Alcoholic Beverages
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