344 results match your criteria sensorial impact


[The impact of listening to music on orthopedic patients: a randomized controlled trial].

Prof Inferm 2021 Jan-Mar;74(1):13-20

AOU di Sassari, Sassari.

Background: Music listening represents a gold standard in the evidence-based holistic nursing practice. However, music listening is seldom involved in orthopedic postoperative settings, and only a few related studies can be retrieved in literature.

Purpose: The aim was to assess the effects of music during the orthopedic postoperative period, when patients frequently report pain and anxiety. Read More

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Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties.

Food Funct 2021 Jun 4. Epub 2021 Jun 4.

Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC). C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain.

This work is aimed to evaluate the nutritional composition, and the techno-functional and in vitro physiological properties of flours made using six different insect species and the sensorial feasibility of including them in bakery products. The insect flours exhibited high protein and fat contents as their main components, highlighting the presence of chitin in ant samples. The techno-functional properties showed high oil holding, swelling, and emulsifying capacities in all the analysed insect flours, whereas their bulk density, hydration properties, and foaming capacity showed average values and no gelation capacity. Read More

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Cyprus Sausages' Bacterial Community Identification Through Metataxonomic Sequencing: Evaluation of the Impact of Different DNA Extraction Protocols on the Sausages' Microbial Diversity Representation.

Front Microbiol 2021 17;12:662957. Epub 2021 May 17.

Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus.

Cyprus traditional sausages from the Troodos mountainous region of Pitsilia gained the protected geographical indication (PGI) designation from the European Committee (EU 2020/C 203/06). Still, we lack authentication protocols for the distinction of "Pitsilia" from industrially produced Cyprus sausages. Microbial activity is an essential contributor to traditional sausages' sensorial characteristics, but whether the microbial patterns might be associated with the area of production is unclear. Read More

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Eugenol-chitosan nanoemulsion as an edible coating: Its impact on physicochemical, microbiological and sensorial properties of hairtail (Trichiurus haumela) during storage at 4 °C.

Int J Biol Macromol 2021 May 28;183:2199-2204. Epub 2021 May 28.

College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China. Electronic address:

Effects of the eugenol-chitosan nanoemulsion as an edible coating on the quality of hairtail (Trichiurus haumela) during storage at 4 °C were evaluated. For all samples, such parameters as pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), electrical conductivity (EC), total bacteria count (TVC) and sensory were examined periodically. The results demonstrated that eugenol-chitosan nanoemulsion coating showed better preservative effects than chitosan nanoemulsion alone. Read More

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Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta.

J Food Sci 2021 Jun 24;86(6):2288-2299. Epub 2021 May 24.

Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.

In recent years, dietary fibers have attracted a lot of attention as they reduce calories and witness the glycemic index. In this study, wheat bran (WB) and mucilaginous seeds flour (Qodume Shirazi seeds [QSS], wild sage seeds [WSS]) as sources of insoluble and soluble dietary fiber were used for pasta enrichment (50% WB, 45% WB-5% seed flour, and 40% WB-10% seed flour). The cooking properties, microstructural, textural, glycemic index, and sensory properties of pasta samples were evaluated. Read More

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Brazilian cocoa hybrid-mix fermentation: Impact of microbial dominance as well as chemical and sensorial properties.

J Food Sci 2021 Jun 19;86(6):2604-2614. Epub 2021 May 19.

Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil.

High-yield resistant hybrids are used in cocoa fermentation and result in chocolates with different sensorial profiles. This work aimed to characterize the fermentation microbiologically and physicochemically. Hybrids CEPEC 2004, FA13, PH15, and CEPEC 2002 were used for fermentation. Read More

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Effect of micro-aeration on the mechanical behaviour of chocolates and implications for oral processing.

Food Funct 2021 Jun;12(11):4864-4886

Department of Mechanical Engineering, Imperial College London, UK.

Aeration in foods has been widely utilised in the food industry to develop novel foods with enhanced sensorial characteristics. Specifically, aeration at the micron-sized scale has a significant impact on the microstructure where micro-bubbles interact with the other microstructural features in chocolates. This study aims to determine the effect of micro-aeration on the mechanical properties of chocolate products, which are directly correlated with textural attributes such as hardness and crumbliness. Read More

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Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review.

Food Chem 2021 10 9;358:129760. Epub 2021 Apr 9.

UMR 1083 Sciences for Enology, INRA-Montpellier SupAgro-University of Montpellier, 2 place Viala, 34060 cedex 2, Montpellier, France.

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October 2021

Cardiovascular, hematological and neurosensory impact of COVID-19 and variants.

Eur Rev Med Pharmacol Sci 2021 04;25(8):3350-3364

Cardiovascular Division, Pompidou Hospital, University of Paris, Paris, France.

Objective: The purpose of this article was to review our clinical experience with COVID-19 patients observed in the Cardiovascular Division of Pompidou Hospital (University of Paris, France) and the Department of Neurology of the Eastern Piedmont University (Novara, Italy), related to the impact on the cardiovascular, hematological, and neurologic systems and sense organs.

Patients And Methods: We sought to characterize cardiovascular, hematological, and neurosensory manifestations in patients with COVID-19 and variants. Special attention was given to initial signs and symptoms to facilitate early diagnosis and therapy. Read More

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Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles.

Foods 2021 Apr 10;10(4). Epub 2021 Apr 10.

LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 420-465 Porto, Portugal.

As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. Read More

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Metabolic, Organoleptic and Transcriptomic Impact of Genes Involved in the Biosynthesis of Linear and Substituted Esters.

Int J Mol Sci 2021 Apr 14;22(8). Epub 2021 Apr 14.

University Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d'Ornon, France.

Esters constitute a broad family of volatile compounds impacting the organoleptic properties of many beverages, including wine and beer. They can be classified according to their chemical structure. Higher alcohol acetates differ from fatty acid ethyl esters, whereas a third group, substituted ethyl esters, contributes to the fruitiness of red wines. Read More

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Upgrading the Topical Delivery of Poorly Soluble Drugs Using Ionic Liquids as a Versatile Tool.

Int J Mol Sci 2021 Apr 21;22(9). Epub 2021 Apr 21.

CBIOS-Universidade Lusófona's Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal.

Numerous studies are continuously being carried out in pursuit of formulations with higher performance. Problems such as poor drug solubility, which hinders drug incorporation into delivery systems and bioavailability, or limitations concerning the stability and performance of the formulations may cause difficulties, since solving all these drawbacks at once is a huge challenge. Ionic liquids (ILs), due to their tunable nature, may hypothetically be synthesized for a particular application. Read More

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Estimating and characterizing the burden of multimorbidity in the community: A comprehensive multistep analysis of two large nationwide representative surveys in France.

PLoS Med 2021 Apr 26;18(4):e1003584. Epub 2021 Apr 26.

Public Health France, Saint-Maurice, France.

Background: Given the increasing burden of chronic conditions, multimorbidity is now a priority for healthcare and public health systems worldwide. Appropriate methodological approaches for assessing the phenomenon have not yet been established, resulting in inconsistent and incomplete descriptions. We aimed to estimate and characterize the burden of multimorbidity in the adult population in France in terms of number and type of conditions, type of underlying mechanisms, and analysis of the joint effects for identifying combinations with the most deleterious interaction effects on health status. Read More

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Identification, quantitation and sensorial contribution of lactones in brandies between China and France.

Food Chem 2021 Apr 9;357:129761. Epub 2021 Apr 9.

Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China. Electronic address:

Lactones are important flavor compounds in lots of foodstuffs. They also play an important role in brandy, but have not been studied at large. In this study, solid-phase extraction (SPE) and stir bar sorptive extraction (SBSE) combined with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-TOFMS) were applied to identify and quantify lactones in brandies between China and France. Read More

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Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits.

J Agric Food Chem 2021 Apr 8;69(15):4509-4517. Epub 2021 Apr 8.

Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France.

The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nonanedione (MND), a well-known compound in aged red wine, reminiscent of anise or "dried fruit", according to its concentration. We assayed first this diketone (solid-phase microextraction (SPME)-gas chromatography (GC)/mass spectrometry (MS), chemical ionization (CI)) in many Cognac samples followed by grappa, brandy, rum, whisky, vodka, and fruit spirits, and concentrations ranged from traces to 11. Read More

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Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products.

Antioxidants (Basel) 2021 Mar 13;10(3). Epub 2021 Mar 13.

LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.

Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e. Read More

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Protein-Based Films and Coatings for Food Industry Applications.

Polymers (Basel) 2021 Mar 2;13(5). Epub 2021 Mar 2.

Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania.

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. Read More

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Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking.

FEMS Yeast Res 2021 Apr;21(3)

CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057, Braga, Portugal.

Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. Read More

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Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties.

Adv Food Nutr Res 2021 27;95:97-130. Epub 2021 Feb 27.

Department of Food Quality and Sensory Analysis, Ashtown Teagasc Food Research Centre, Dublin, Ireland. Electronic address:

Meat consumers are demanding products of higher and consistent quality, with a distinctive flavor and aroma, able to provide a particular sensorial experience when consuming beef. The impact of all the factors affecting the final eating quality, known as the farm to fork approach, has been extensively studied in the last decades. This includes genetic factors, production system, transport, carcass intervention, aging, packaging and cooking method, among others. Read More

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February 2021

Impact of encapsulated orange essential oil with β-cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage.

J Sci Food Agric 2021 Mar 11. Epub 2021 Mar 11.

Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.

Background: The majority of studies with essential oils in foods focus mainly on improving the shelf life of products; however, the present study goes further and demonstrates not only the effect of essential oil on conservation properties, but also the effect of free and encapsulated orange essential oil (OEO) on the technological, sensorial and digestibility properties of bakery products.

Results: OEO was encapsulated into β-cyclodextrin (β-CD) by inclusion complex formation (β-CD/OEO 97.4% of encapsulation efficiency). Read More

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Recent advances in the application of microalgae and its derivatives for preservation, quality improvement, and shelf-life extension of seafood.

Crit Rev Food Sci Nutr 2021 Mar 12:1-14. Epub 2021 Mar 12.

Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

Seafood is a highly perishable food product due to microbiological, chemical, and enzymatic reactions, which are the principal causes of their rapid quality deterioration. Therefore, ever-increasing consumers' demand for high-quality seafood along with a negative perception of synthetic preservatives creates opportunities for natural preservatives such as microalgae extracts. They are potential alternatives to reduce microbial growth, increase oxidative stability, and protect the sensorial properties of seafood. Read More

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Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties.

Crit Rev Food Sci Nutr 2021 Mar 11:1-21. Epub 2021 Mar 11.

Department of Food Materials & Process Design Engendering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

To date, there exists a debate on the effect of milk added to coffee infusions/beverages concerning the nutritional quality of coffee and the functional properties of its phenolic compounds. Yet, the full nutritional quality and functional properties of a coffee beverage without a significant negative impact on its sensorial profile are highly desired by the consumers. Negative/masking, positive, and neutral effects of milk on the antioxidant activity and bioavailability of coffee phenolics (particularly, chlorogenic acids) have been reported. Read More

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Go Virtual to Get Real: Virtual Reality as a Resource for Spinal Cord Treatment.

Int J Environ Res Public Health 2021 02 13;18(4). Epub 2021 Feb 13.

Department of Psychology, Sapienza University of Rome, 00185 Rome, Italy.

Increasingly, refined virtual reality (VR) techniques allow for the simultaneous and coherent stimulation of multiple sensory and motor domains. In some clinical interventions, such as those related to spinal cord injuries (SCIs), the impact of VR on people's multisensory perception, movements, attitudes, and even modulations of socio-cognitive aspects of their behavior may influence every phase of their rehabilitation treatment, from the acute to chronic stages. This work describes the potential advantages of using first-person-perspective VR to treat SCIs and its implications for manipulating sensory-motor feedback to alter body signals. Read More

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February 2021

Modelling strawberry quality in a longitudinal study under the marketing concept of branding.

Heliyon 2021 Feb 15;7(2):e06165. Epub 2021 Feb 15.

Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini, 2, Grugliasco (TO), 10095, Piedmont, Italy.

Background: Marketing strategies, such as branding, redefine how consumers perceive quality and create new requirements related to season length and quality homogeneity, among others. For short-day (SD) strawberry cultivar brands, the commercial season is short due to a dependency on temperature and photoperiod. A plausible strategy to extend the commercialization period is to use different varieties within a single brand; however, this has led to inconsistent quality in other fruit crops. Read More

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February 2021

Sensory profiling, liking and acceptance of sea urchin gonads from the North Atlantic coast of Portugal, aiming future aquaculture applications.

Food Res Int 2021 02 3;140:109873. Epub 2020 Nov 3.

GreenUPorto, DGAOT, Faculdade de Ciências, Universidade do Porto, Rua da Agrária, 747, 4485-646 Vairão, Vila do Conde, Portugal. Electronic address:

Sea urchin gonads are receiving increasing attention for their exclusive sensorial attributes. However, the sensory profile of this highly demanded gourmet product has not yet been well described, and it may potentially help enhancing the gonads' marketability and acceptability. The main goal of this study was to build a sensory profile of sea urchin (Paracentrotus lividus) gonads, to evaluate differences between sex, harvest location, as well as the impact of presentation on consumer acceptance. Read More

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February 2021

Unilateral vocal fold paralysis post-thyroidectomy: does early intervention allow for better voice recovery?

Eur Rev Med Pharmacol Sci 2021 Feb;25(3):1177-1184

Department of Sensorial Organs, Sapienza University of Rome, Rome, Italy.

Objective: Thyroidectomy is the primary cause of unilateral vocal fold paralysis (UVFP). A delay in rehabilitation may cause dysfunctional phenomena and worsen dysphonia. The main aim is to investigate the impact of early Speech Therapy (ST) on voice recovery in UVFP post-thyroidectomy and propose an appropriate treatment schedule. Read More

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February 2021

Fortification of Yellow Alkaline Noodles with Wheat Bran and the Impact on Physical and Sensorial Properties.

J Nutr Sci Vitaminol (Tokyo) 2020 ;66(Supplement):S190-S195

Department of Food Science and Nutrition, Indonesia International Institute for Life Sciences (i3L).

Food fortification is a commonly-used method to increase nutritional value of food products in order to reduce the risks of Non-Communicable Diseases (NCDs). Noodles are a versatile and popular staple food, especially in Asia, that can be nutritionally enriched using various types of ingredients and one of them is wheat bran that is rich in dietary fiber. This study aimed to determine effect of fortification of fresh yellow alkaline noodles with wheat bran on its physical and sensorial properties. Read More

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January 2020

Cerebrotypes in Cephalopods: Brain Diversity and Its Correlation With Species Habits, Life History, and Physiological Adaptations.

Front Neuroanat 2020 2;14:565109. Epub 2021 Feb 2.

Department of Biology and Evolution of Marine Organisms, Stazione Zoologica Anton Dohrn, Naples, Italy.

Here we analyze existing quantitative data available for cephalopod brains based on classical contributions by J.Z. Young and colleagues, to cite some. Read More

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February 2021

Meat analogs: Protein restructuring during thermomechanical processing.

Compr Rev Food Sci Food Saf 2021 Mar 15;20(2):1221-1249. Epub 2021 Feb 15.

Riddet Institute, Massey University, Palmerston North, New Zealand.

Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredients to create novel structured matrices that could resemble the textural functionality of real meat. Read More

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Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products.

Animals (Basel) 2021 Feb 5;11(2). Epub 2021 Feb 5.

Department of Veterinary Medicine, University of Milano, Via dell'Università 6, 26900 Lodi, Italy.

The growing interest in producing healthier animal products with a higher ratio of polyunsaturated to saturated fatty acids, is associated with an increase in lipoperoxidation. For this reason, it is essential to attenuate oxidative deterioration in the derived products. Natural antioxidants such as polyphenols represent a good candidate in this respect. Read More

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February 2021