The Experts below are selected from a list of 5280 Experts worldwide ranked by ideXlab platform

Salles Christian - One of the best experts on this subject based on the ideXlab platform.

  • Effect of oral physiology parameters on in-mouth aroma compound release using lipoprotein matrices: An in vitro approach
    'MDPI AG', 2019
    Co-Authors: Tarrega Amparo, Yven Claude, Semon Etienne, Mielle Patrick, Salles Christian
    Abstract:

    This article belongs to the Special Issue The Contribution of Food Oral Processing.International audienceTemporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the Shearing Angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear Angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified

  • Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach
    'MDPI AG', 2019
    Co-Authors: Tarrega Amparo, Yven Claude, Semon Etienne, Mielle Patrick, Salles Christian
    Abstract:

    Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the Shearing Angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear Angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified.This research was funded by INRA (Internal); the Conseil Régional de Bourgogne (France) and European Regional Development Fund (ERDF) funded the equipment used in this project (development of chewing simulator, mass spectrometer)We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI)Peer reviewe

Tarrega Amparo - One of the best experts on this subject based on the ideXlab platform.

  • Effect of oral physiology parameters on in-mouth aroma compound release using lipoprotein matrices: An in vitro approach
    'MDPI AG', 2019
    Co-Authors: Tarrega Amparo, Yven Claude, Semon Etienne, Mielle Patrick, Salles Christian
    Abstract:

    This article belongs to the Special Issue The Contribution of Food Oral Processing.International audienceTemporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the Shearing Angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear Angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified

  • Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach
    'MDPI AG', 2019
    Co-Authors: Tarrega Amparo, Yven Claude, Semon Etienne, Mielle Patrick, Salles Christian
    Abstract:

    Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the Shearing Angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear Angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified.This research was funded by INRA (Internal); the Conseil Régional de Bourgogne (France) and European Regional Development Fund (ERDF) funded the equipment used in this project (development of chewing simulator, mass spectrometer)We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI)Peer reviewe

Christian Salles - One of the best experts on this subject based on the ideXlab platform.

  • Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach
    MDPI AG, 2019
    Co-Authors: Amparo Tarrega, Etienne Sémon, Claude Yven, Patrick Mielle, Christian Salles
    Abstract:

    Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the Shearing Angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear Angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified

H Hoffmann - One of the best experts on this subject based on the ideXlab platform.

  • experimental investigation of the cutting force reduction during the blanking operation of ahss sheet materials
    Cirp Annals-manufacturing Technology, 2010
    Co-Authors: A Mackensen, M Golle, R Golle, H Hoffmann
    Abstract:

    Within the manufacturing process of sheet metals, blanking represents an essential process operation. As the industrial application of high-strength multi-phase steels grows, the blanking process must consider high blanking and shear forces which are characteristic of these materials. This paper presents possibilities for reducing these forces. Experiments were performed utilizing a novel tool concept which can correlate necessary blanking forces to the punch stroke in three dimensions and in direct force path. Results from three different AHSS materials are presented showing the variation of decisive blanking parameters such as clearance, Shearing Angle and sheet positioning Angle.

Mielle Patrick - One of the best experts on this subject based on the ideXlab platform.

  • Effect of oral physiology parameters on in-mouth aroma compound release using lipoprotein matrices: An in vitro approach
    'MDPI AG', 2019
    Co-Authors: Tarrega Amparo, Yven Claude, Semon Etienne, Mielle Patrick, Salles Christian
    Abstract:

    This article belongs to the Special Issue The Contribution of Food Oral Processing.International audienceTemporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the Shearing Angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear Angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified

  • Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach
    'MDPI AG', 2019
    Co-Authors: Tarrega Amparo, Yven Claude, Semon Etienne, Mielle Patrick, Salles Christian
    Abstract:

    Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the Shearing Angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear Angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified.This research was funded by INRA (Internal); the Conseil Régional de Bourgogne (France) and European Regional Development Fund (ERDF) funded the equipment used in this project (development of chewing simulator, mass spectrometer)We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI)Peer reviewe