122 documents found, page 1 of 13
Book of abstracts of the MED Meeting 2023 - "Healthy Soils, for FOOD, for LIFE ...
Romano, Anabela; Vicente, Cláudia; Lamy, Elsa; Baptista, Fátima; Duarte, Fátima; Gomes, Luís; Pedroso, Nuno; Lourenço, Rui; Eufrázio, Sofiasem resumo
Mastication of Carrots with Different Shapes Affects the Composition of the Sal...
Perez-Jimenez, Maria; Boeiro, Dora; Simões, Carla; Carreira, Laura; Capela e Silva, Fernando; Lamy, ElsaChewing is a sensorimotor activity that aims to prepare food for swallowing, in which saliva intervenes, moistening food particles, assisting in bolus formation, enzymatic digestion, and swallowing. This study investigated the effect of chewing carrots of different shapes on salivary secretion and protein profiles using 2-DE gel electrophoresis. Fifteen participants chewed sliced or grated carrots, or parafilm ...
Chapter 23 - Educating consumers: making informed choices for better health impact
Boudalia, Sofiane; Aït-Kaddour, Abderrahmane; Pérez-Jiménez, María; Capela e Silva, Fernando; Zergui, Anissa; Lamy, ElsaFunctional foods are industrially produced or natural foods that, when consistently included in a varied diet and taken in effective quantities, may offer health benefits. This chapter aims to discuss the determinants (drivers and barriers) documented in the existing literature that can influence consumer choice and strategies for educating consumers to empower them to make informed choices regarding functional...
Start looking at saliva: Effect of visualization of food images on salivary pro...
Marques, Erica; Simões, Carla; Pérez-Jiménez, María; Capela e Silva, Fernando; Lamy, ElsaThis study aims to assess the influence of exposure to different visual food stimuli, on the salivary proteome, and relate them to the perception that participants had about those stimuli. For this purpose, participants were exposed to three food images: pizza, chocolate cake and salad. Unstimulated saliva was collected, before and during the image presentation, and the affective reactions evoked were assessed ...
Models for Oral Biology Research 2.0
Capela e Silva, Fernando; Lamy, Elsa; Castelo, Paulan/a
Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and...
Costa, Ana Isabel; Monteiro, Maria João; Lamy, ElsaLarge amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about a...
Anatomical and Physiological Bases of Food Perception
Lamy, Elsa; Simões, Carla; Caeiro, Inês; Guedes, David; Capela e Silva, FernandoThe perception and appreciation of the sensory qualities of foods largely determine their acceptance by consumers. Food sensory perception starts with the senses and their unique sensory systems, which detect, encode and relay different information inputs to the brain in response to exposure to food stimuli. This chapter describes the anatomical and physiological bases of such processes, from a biological persp...
Oral Food Perception and the Development of Food Preferences: Innate and Learne...
Lamy, Elsa; Guedes, DavidHuman food preferences develop through both innate and learned mechanisms, which operate differently across individuals, leading to variability in food acceptance. Genetic polymorphisms and copy number variations have been identified for sensory receptors, proteins and neurotransmitters, among others, which may explain individual differences in oral food perception and, ultimately, in food preferences. In addit...
Moroccan eating habits during COVID-19 lockdown: a preliminary analysis
Zian, Zeineb; Bouhoudan, Assia; Bakkach, Joaira; Mourabit, Nadira; Barakat, Amina; Ghailani Nourouti, Naima; Bennani Mechita, Mohcine; Lamy, ElsaThe present study investigated the impact of the COVID-19 pandemic on dietary habits. Data were collected from an online survey (n = 171, out of 315 initial respondents) during the lockdown period from April to June 2020. The questionnaire was provided in Arabic, French, and English language and divided into five sections: sociodemographic and socioeconomic information, eating motivations, food consumption freq...
Adherence to mediterranean diet and aromatic plants intake are related with gus...
Louro, Teresa; Castelo, Paula Midori; Simões, Carla; Capela e Silva, Fernando; Luis, Henrique; Moreira, Pedro; Lamy, ElsaThe Mediterranean Diet has been recognized as one of the healthiest and most sustainable dietary patterns and is flavor rich due to the use of different seasonings, such as aromatic plants, in dish confection. Based on the hypotheses that: 1) gustatory function will affect food choices; 2) seasoning flavors may be differently accepted according to individuals’ gustatory functions; the aim of the present study w...