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Influence of composition and texture on in-mouth sodium release and saltiness perception during consumption of semi-hard cheeses

Autor: Lawrence, Genica, Bérodier, Florence, Achilleos, Christine, Buchin, S, Courcoux, Philippe, Salles, Christian

Publikováno v: 7. NIZO Dairy Conference
7. NIZO Dairy Conference, Sep 2011, Papendal, Netherlands
7. NIZO Dairy Conference, Sep 2011, Papendal, Netherlands. 2011

Sodium content in human diet being excessive in many industrialized country, health authorities recommended its progressive reduction in food products in order both to improve public health and to decrease health cost (1). Cheese is one of the most i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5c7355d07dddc3536d03db272f502644
https://hal.archives-ouvertes.fr/hal-01594417

Sensory perception influenced by food structure and balance of tastants

Autor: Salles, Christian, Lawrence, Genica, Schlich, Pascal, Buchin, S, van den Oever, G.J., Busch, Johanneke L.H.C.

Publikováno v: 4. Conference on sensory and consumer research. A sense of quality
4. Conference on sensory and consumer research. A sense of quality, Sep 2010, Vitoria-Gasteiz, Spain. 1 p., 2010

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a23c046af9fd27fe7355cc8d7397db5c
https://hal.inrae.fr/hal-02816726

Physicochemical and perceptual interactions between composition/texture, taste and aroma: A way to enhance saltiness in foods

Autor: Lawrence, Genica

Publikováno v: Food engineering. Université de Bourgogne, 2009. English

Diplôme : Ph. D.; Excessive salt in the human diet is a major risk factor for hypertension and cardiovascular diseases. So, the World Health Organisation (WHO) advocates sodium reduction of foods as a cost-effective strategy to improve public health

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d13d8c0a81fbc1ad0f4a3a021f6b58cf
https://hal.inrae.fr/tel-02818703

Cross modal interactions: way to counterbalance salt reduction in solid foods?

Autor: Lawrence, Genica, Pegoud, Marie, Busch, Johanneke, Salles, Christian, Thomas-Danguin, Thierry

Publikováno v: Conference Information: 18. Congress of the European-Chemoreception-Research-Organization
Conference Information: 18. Congress of the European-Chemoreception-Research-Organization, Sep 2008, Lyubljana, Slovenia

International audience; Four model cheeses varying in texture (2 Dry Matter (DM) levels; 2 Fat/DM levels and 1 salt level) were designed and flavored with 3 commercial tasteless aromas (“Comté Cheese”, Sardine and Carrot) differently associated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3fa6a35d10b1743dd923deac002d6cbc
https://hal.inrae.fr/hal-02818006