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Astringency sensitivity to tannic acid: effect of ageing and salivary flow

Archive ouverte | Wang, Mei | CCSD

International audience. Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim ...

Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels

Archive ouverte | Wang, Mei | CCSD

International audience. The link between salivary composition and sensitivity to astringency as a function of age has still not been established. In this work, we propose the hypothesis that ageing leads to changes ...

Perspectives on astringency sensation: An alternative hypothesis on the molecular origin of astringency

Archive ouverte | Canon, Francis | CCSD

International audience. Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional ...

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