Výsledky vyhledávání - "Marion Doyennette"

Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness

Autor: Monica G. Aguayo-Mendoza, Markus Stieger, Sara Martins, Ann Marie Williamson, Marion Doyennette

Publikováno v: Food Quality and Preference, 78
Food Quality and Preference 78 (2019)

Little is known about the oral processing behaviour of ice creams for which the quantification of oral manipulations remains challenging. The impact of oral processing behaviour on dynamic sensory perception of ice creams has not been reported previo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7886b7fbbacd0f673019994c8ddb18a7
https://research.wur.nl/en/publications/capturing-the-impact-of-oral-processing-behaviour-on-consumption-

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Des outils mathématiques pour comprendre et prédire l’impact de la structure des aliments et de la physiologie des individus, sur la libération des stimuli responsables des propriétés sensorielles et sur la digestion

Autor: Isabelle souchon, Isabelle Deleris, Anne Saint-Eve Delbos, Steven Le Feunteun, Maud Panouille, Clément de Loubens de Verdalle, Marion Doyennette, Ioan-Cristian Trelea

Publikováno v: Innovations Agronomiques
« Comprendre et utiliser la structure des aliments pour améliorer leurs qualités nutritionnelles et sensorielles »
« Comprendre et utiliser la structure des aliments pour améliorer leurs qualités nutritionnelles et sensorielles », May 2014, Rennes, France. pp.43-55
HAL

Ce numéro d'Innovations Agronomiques comprend les articles correspondant aux présentations du colloque « Comprendre et utiliser la structure des aliments pour améliorer leurs qualités nutritionnelles et sensorielles » qui s'est tenu à Rennes l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e2d4c84d8260ccaf600eda0127b36897
https://hal.archives-ouvertes.fr/hal-01195483

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Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation

Autor: Isabelle Déléris, Isabelle Souchon, Marion Doyennette, Gilles Feron, Elisabeth Guichard, Ioan-Cristian Trelea

Publikováno v: Journal of Theoretical Biology
Journal of Theoretical Biology, Elsevier, 2014, 340, pp.209-21. ⟨10.1016/j.jtbi.2013.09.005⟩
Journal of Theoretical Biology, Elsevier, 2014, 340, pp.209-21. 〈10.1016/j.jtbi.2013.09.005〉

Research Areas: Life Sciences & Biomedicine - Other Topics; Mathematical & Computational Biology; A mechanistic model predicting flavour release during oral processing of masticated foods was developed. The description of main physiological steps (pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7928da09da42e4869907e7f726ec42c0
https://hal.archives-ouvertes.fr/hal-00939546

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A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavour release

Autor: Albert Magnin, Clément de Loubens, Isabelle Souchon, Ioan Cristian Tréléa, Marion Doyennette

Publikováno v: Journal of Theoretical Biology
Journal of Theoretical Biology, Elsevier, 2011, 280 (1), pp.180. ⟨10.1016/j.jtbi.2011.04.016⟩
Journal of Theoretical Biology, Elsevier, 2011, 280, pp.180-8. ⟨10.1016/j.jtbi.2011.04.016⟩

International audience; After swallowing a liquid or a semi-liquid food product, a thin ﬁlm responsible for the dynamic proﬁle of aroma release coats the pharyngeal mucosa. The objective of the present article was to understand and quantify physi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c133d686a004d85ea27821b1e170a73e
https://hal.archives-ouvertes.fr/hal-00701254/file/PEER_stage2_10.1016%2Fj.jtbi.2011.04.016.pdf

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Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels

Autor: Ioan Cristian Tréléa, Marion Doyennette, Maud Panouillé, Clément de Loubens, Anne Saint-Eve, Isabelle Souchon, Isabelle Déléris

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (6), pp.2534-2542. ⟨10.1021/jf103792b⟩

International audience; The objective of this study was to develop a model to simulate salt release during eating. Salt release kinetics during eating were measured for four model dairy products with different dynamic salty perceptions. A simple in v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23866f4fa0b124f702f4f7327028fdad
https://hal.archives-ouvertes.fr/hal-00841596/document

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The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

Autor: Ioan-Cristian Trelea, Isabelle Souchon, Anne Saint-Eve, Isabelle Déléris, A. Gasiglia, Marion Doyennette

Publikováno v: Food Research International
Food Research International, Elsevier, 2011, 44 (10), pp.3174-3181. ⟨10.1016/j.foodres.2011.07.034⟩

In vivo aroma release during solid food consumption is a complex phenomenon that depends on food structure and composition, as well as on oral processing (combination of mastication and incorporation of saliva into the food product). The objective of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5df2d12c10757884b71b7454208aabf
https://hal.archives-ouvertes.fr/hal-01003263

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Influence of food viscosity on aroma release after swallowing: a combined biomechanical modelling and in vivo study (communication orale)

Autor: Clément Loubens, Marion Doyennette, Albert Magnin, Ioan Cristian Tréléa, Isabelle Déléris, Isabelle souchon

Publikováno v: HAL
ISFRS 2012: 6th International Symposium of Food, Rheology and Structure
ISFRS 2012: 6th International Symposium of Food, Rheology and Structure, 2012, Zurich, Switzerland

International audience; no abstract

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::02885fbce4cd5ca0a94dfc763adfbded
https://hal.archives-ouvertes.fr/hal-01598183

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Sensory, in vitro, in vivo and modeling approaches to understand salt release and perception in mouth: toward tools to design palatable and healthy foods (communication orale)

Autor: Isabelle Déléris, Marion Doyennette, Ioan Cristian Tréléa, Etienne Sémon, Hélène Labouré, Gilles Feron, Isabelle souchon

Publikováno v: HAL
16th IUFoST World Congress on Food Science and Technology
16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown Region
16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown or Invalid Region. 2012

International audience; no abstract

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d2742055281131b450bc7a830e1977c3
https://hal.archives-ouvertes.fr/hal-01598185

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