Introduction. In this study, a model is developed which describes the local filtrate flux and the distribution of local solids concentration in the filter channel during steady-state cross-flow membrane filtration of colloidal suspensions. Unlike the previous models available in the literature (Bacchin et al., 2002), which predicts filtration kinet...
In sensory studies, sour taste is considered a basic taste without further considerations. Yet, many foods and beverages are composed of a variety of organic acids with potentially different acidifying power and sensory quality. This is the case for instance in wine, coffee, ramen soup, apple, or apricot. Whether natural, added or produced during f...
Experiments exposing Saccharomyces cerevisiae to glucose limitation (calorie restriction) are widely used to determine impacts on cell health as a model for aging. Using growth on plates and in liquid culture, we demonstrated that calorie restriction reduces fitness in subsequent nutrient-limited environments. Yeast grown in a calorie-restricted en...
From uncorking the bottle to the bursting of bubbles in the glass, the science behind the tasting of champagne and other sparkling wine is both traditional and at the forefront of modern developments. The strong interaction between the various parameters at play in a bottle and in a glass of sparkling wine has been the subject of study for around t...
Water absorption in wheat flour is a crucial parameter for optimizing bread-making processes. The determinants of wheat flour water absorption were investigated through the analysis of 28 compositional and technological properties of 150 wheats grown in France. A multiple linear regression approach was used to predict the water absorption, selectin...
It is well known that perception of food and drink is a temporal phenomenon. And it is under this premise that several temporal methods have been developed in the past 50 years trying to capture, describe and quantify these sensory changes occurring during food tasting.More than one hand is needed to count the amount of multi-attribute temporal met...
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Recent research has promoted considerable interest in the potential health benefits of the new generation of probiotics. Despite the abundance of probiotic supplements, their adhesion and thereby colonization in the intestinal tract of the host, a determining factor of probiotic efficacy, remains questionable. Indeed, the gastrointestinal tract, a ...
This study examined the thermal gelation of mixtures of laboratory-prepared pea protein isolate (PPI) and egg white proteins (EWP) at different PPI/EWP weight ratios (100/0, 75/25, 50/50, 25/75, 0/100) at pH 7.5 and 9.0. Viscoelastic and texture properties of the composite gels, along with the microstructure and molecular interactions involved in t...
Extracellular vesicles (EVs) are nanoscopic structures that are involved in intercellular communication. Recent works have highlighted the existence of these assemblies in several plants and shown that they are able to vectorize hydrophilic and lipophilic molecules. In this study, we have isolated EVs from the two main olive oil by-products (wastew...
