Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Marine Devezeaux De Lavergne"'
Autor:
Marine Devezeaux de Lavergne, Frank Thielecke, Nicolas Antille, Lisa R. Fries, Carolyn F. Ross, Sarah Smith-Simpson
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
The introduction of complementary food plays a fundamental role in dietary behaviours later in life. Little is known about the influences of age on food texture acceptance in young Indian children. Thus, the objective of this cross-sectional study wa
Externí odkaz:
https://doaj.org/article/0dccd1f243dd422ca8e4d7f108d04f1a
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. in vivo, in vitro, and in silico approaches are discussed in the context of their ability to qu
Externí odkaz:
https://doaj.org/article/e9c192c5906844b2a0c62b9555f8aad2
Publikováno v:
Journal of Food Engineering. 324:111008
Publikováno v:
Handbook of Food Structure Development ISBN: 9781788012164
In this chapter, we review how modern food scientists and engineers can design formulations and processes to achieve a specific function: sensory performance. We detail what sensory performance is, how to measure it, and how humans code food structur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6e6a98f073d1e236096db2a356c444c
https://doi.org/10.1039/9781788016155-00225
https://doi.org/10.1039/9781788016155-00225
Autor:
Annemiek W.M. Van den Broek, Fred van de Velde, Markus Stieger, Veerle M.G. Strijbosch, Marine Devezeaux de Lavergne
Publikováno v:
Journal of Texture Studies. 47:92-111
The aim of the study is to investigate the effect of fracture properties and composition of emulsion-filled gels on dynamic texture perception. Twelve emulsion-filled gels varying in fracture stress (High/Low) and strain (High/Low) were prepared from
Autor:
Dominique Bertrand, Christian Salles, Markus Stieger, Fred van de Velde, Marine Devezeaux de Lavergne, Carole Tournier
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2017, 63, pp.67-76. ⟨10.1016/j.foodhyd.2016.07.037⟩
Food Hydrocolloids, 63, 67-76
Food Hydrocolloids 63 (2017)
Food Hydrocolloids, Elsevier, 2017, 63, pp.67-76. 〈http://www.sciencedirect.com/science/article/pii/S0268005X1630337X〉. 〈10.1016/j.foodhyd.2016.07.037〉
Food Hydrocolloids, Elsevier, 2017, 63, pp.67-76. ⟨10.1016/j.foodhyd.2016.07.037⟩
Food Hydrocolloids, 63, 67-76
Food Hydrocolloids 63 (2017)
Food Hydrocolloids, Elsevier, 2017, 63, pp.67-76. 〈http://www.sciencedirect.com/science/article/pii/S0268005X1630337X〉. 〈10.1016/j.foodhyd.2016.07.037〉
International audience; Characterizing the dynamics of food oral breakdown is of interest to understand the temporal perception of food products. The present work aimed at studying the possible contribution of artificial vision for studying bolus for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92f85efbf3ac40106a49b6a2b4376754
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01439302
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01439302
Publikováno v:
Food & Function, 8, 464-480
Food & Function 8 (2017)
Food & Function 8 (2017)
This review article focuses on design of food structure, characterisation of oral processing by boli characterisation and dynamic texture perception. Knowledge of the food properties governing bolus formation and bolus properties determining temporal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::194283da0587f7efaa2e416ecf00c383
https://research.wur.nl/en/publications/bolus-matters-the-influence-of-food-oral-breakdown-on-dynamic-tex
https://research.wur.nl/en/publications/bolus-matters-the-influence-of-food-oral-breakdown-on-dynamic-tex