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	Provedor de dados IRD (11) Inra (4) Autor Chevillon, Christophe (3) Guichard, E. (2) Bocquier, G. (1) Cayot, N. (1) Clavier, Jacques (1) Colin, Fabrice (1) Dilabio, R.N.W. (1) Garrigue, Claire (1) Guillemin, H. (1) Heidinger, E. (1) Jacqueminet, Christine (1) Juteau, A. (1) Mahaney, W.C. (1) Martin, N. (1) Mering, Catherine (1) Muller, Jean-Pierre (1) Oltra, P.H. (1) Parron, C. (1) Richer de Forges, Bertrand (coord.) (1) Robert, M. (1) Mais... Palavra-chave TEXTURE (15) GRANULOMETRIE (4) LAGON (4) SEDIMENTOLOGIE (4) FACIES (3) OR (3) ALTERATION (2) GEOCHIMIE (2) MODELISATION (2) MORPHOSCOPIE (2) PROPRIETE ORGANOLEPTIQUE (2) SEDIMENTATION GLACIAIRE (2) AGENT GELIFIANT (1) ALUMINIUM (1) ANALYSE D'IMAGE (1) ANATOMIE ANIMALE (1) APCI-MS (1) ARGILE (1) AROMA (1) AROMA RELEASE (1) Mais... Tipo do documento Text (11) Journal Article (2) Book Chapter (1) Thesis (1) Ano 2007 (1) 2006 (2) 2004 (1) 2003 (1) 1996 (2) 1994 (1) 1993 (1) 1992 (1) 1991 (2) 1990 (1) 1989 (1) 1987 (1) Mais... País France (15) Idioma Inglês (8) Francês (7)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 15 Primeira ... 1 ... Última Analyse et caractérisation des biofacies de forages réalisés dans un double récif barrière de la côte est de Nouvelle Calédonie : rapport de stage IRD Heidinger, E.. Tipo: Text Palavras-chave: RECIF CORALLIEN; FACIES; SEDIMENTATION BIOCLASTIQUE; SEDIMENTATION RECIFALE; PALEOENVIRONNEMENT; FORAGE; LITHOLOGIE; TEXTURE; NIVEAU MARIN; HOLOCENE; PLEISTOCENE; MODELISATION. Ano: 2004 URL: http://www.documentation.ird.fr/hor/fdi:010036430 Classification and interpretation of the shapes and surface textures of gold grains from till IRD Dilabio, R.N.W.. Tipo: Text Palavras-chave: SEDIMENTATION GLACIAIRE; MINERALISATION; OR; GITOLOGIE; MORPHOSCOPIE; TEXTURE. Ano: 1991 URL: http://www.documentation.ird.fr/hor/fdi:36213 Définition d'indicateurs morphologiques sur des images satellitaires du Sahel IRD Jacqueminet, Christine; Mering, Catherine. Tipo: Text Palavras-chave: COUVERT VEGETAL; SURVEILLANCE; TELEDETECTION SPATIALE; TEXTURE; MORPHOLOGIE MATHEMATIQUE; DUNE; STRATE LIGNEUSE. Ano: 1989 URL: http://www.documentation.ird.fr/hor/fdi:30035 Effets de la composition et de la structure de matrices polyosidiques sur la libération des arômes Inra Juteau, A.. S'il est admis que l'ajout d'agent texturant à la matrice alimentaire entraîne très souvent une diminution de la perception de l'arôme, les mécanismes des interactions texture / arôme restent peu connus ou controversés. Pour tenter de mieux comprendre les mécanismes mis en jeu, la libération au cours du temps de composés d'arôme a été suivie à partir de matrices de propriétés mécaniques et de degré de structuration préalablement caractérisés.Dans un premier temps, une gamme de matrices de propriétés rhéologiques et de textures différentes a été établie en faisant varier la nature et la teneur en agent gélifiant (iota- et kappa-carraghénanes), ainsi que la nature et la concentration en sels ajoutés. La caractérisation rhéologique des matrices de... Tipo: Thesis Palavras-chave: CARRAGHENANE; TEXTURE; GEL; LIBERATION; DIFFUSION; PROPRIETE RHEOLOGIQUE; HEADSPACE STATIQUE; HEADSPACE DYNAMIQUE; CAPTEUR SEMI-CONDUCTEUR; SPECTROSCOPIE RMN; MODELE MATHEMATIQUE; MODELISATION; METHODE STATISTIQUE; GLUCIDE; GALACTANE; POLYHOLOSIDE; PROPRIETE ORGANOLEPTIQUE; AGENT GELIFIANT; ESTER; LINALOL. Ano: 2003 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010bfc4cec7&uri=/notices/prodinra1/2010/07/ Evidence of textural and chemical evolutive paths by means of image processing in weathering and diagenetic processes IRD Parron, C.; Simon, B.; Oltra, P.H.; Colin, Fabrice. Tipo: Text Palavras-chave: GLAUCONITE; OR; GEOCHIMIE; ALTERATION; TEXTURE; ANALYSE D'IMAGE; METHODE D'ANALYSE. Ano: 1990 URL: http://www.documentation.ird.fr/hor/fdi:31862 Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties Inra Saint-Eve, A.; Martin, N.; Guillemin, H.; Sémon, E.; Guichard, E.; Souchon, I.. The influence of flavored yogurt texture on aroma perception and in-nose aroma release measured by atmospheric pressure chemical ionization mass spectrometry analysis was investigated. The study was carried out on six yogurts varied by protein composition and mechanical treatment. For the same matrix composition, the complex viscosity of yogurts influenced in-nose release and perception. After swallowing, aroma release and intensity of olfactory perception were stronger in low-viscosity yogurts than in high-viscosity yogurts. Moreover, the protein composition influenced aroma release only when yogurts exhibited wide variations of complex viscosity and consequently texture. In mouth, aroma release and perception were influenced more by yogurt mechanical... Tipo: Journal Article Palavras-chave: DAIRY PROTEINS; AROMA RELEASE; TEXTURE; PERCEPTION; APCI-MS. Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008f0266ae8&uri=/notices/prodinra1/2008/11/ Flavour perception: aroma, taste and texture interactions Inra Tournier, C.; Sulmont-Rossé, C.; Guichard, E.. Flavour perception is determinant for the acceptability of food products by consumers. Aroma and taste play an important role in flavour perception and it is well known that the chemical composition of the matrix and consequently its structure influences release and perception of flavour. However, from simultaneous measurements of human perception and physical concentration in vivo, texture – aroma and texture – taste interactions are not always explained by physico-chemical mechanisms. Moreover aroma – taste interactions have been the subject of many studies already reviewed and are mainly explained by cognitive interactions even if in some case physicochemical mechanisms may occur. Finally, few studies mentioned the impact of aroma and taste on texture... Tipo: Book Chapter Palavras-chave: FLAVEUR; AROME; PROPRIETE ORGANOLEPTIQUE; MECANISME COGNITIF; PRODUIT ALIMENTAIRE; IN VIVO; TEXTURE; SENS DU GOUT; PHYSIOLOGIE SENSORIELLE FLAVOUR PERCEPTION; FOOD PRODUCTS; AROMA; TASTE; TEXTURE; INTERACTIONS; COGNITIVE MECHANISMS; CROSS-MODAL INTERACTIONS; PHYSICO-CHEMISTRY. Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008fd8f4c38&uri=/notices/prodinra1/2009/03/ Les fonds meubles des lagons de Nouvelle Calédonie (sédimentologie, benthos) : volume II IRD Richer de Forges, Bertrand (coord.). Tipo: Text Palavras-chave: LAGON; INVERTEBRE AQUATIQUE; TAXONOMIE; ANATOMIE ANIMALE; ESPECE NOUVELLE; CLE DE DETERMINATION; SEDIMENTOLOGIE; TEXTURE; GRANULOMETRIE. Ano: 1996 URL: http://www.documentation.ird.fr/hor/fdi:010006429 Microtextures on quartz and gold grains transported by glaciers IRD Mahaney, W.C.. Tipo: Text Palavras-chave: SEDIMENTATION GLACIAIRE; QUARTZ; OR; TEXTURE; MORPHOSCOPIE; MICROSCOPIE ELECTRONIQUE A BALAYAGE. Ano: 1991 URL: http://www.documentation.ird.fr/hor/fdi:36214 Nouvelles données sur la genèse et l'organisation des argiles des sols : relations avec les propriétés IRD Robert, M.; Tessier, D.. Tipo: Text Palavras-chave: SOL; ARGILE; GENESE; ALTERATION; TEXTURE; NEOGENESE; EPITAXIE. Ano: 1993 URL: http://www.documentation.ird.fr/hor/fdi:38516 Preliminary data on the sediments of the Uvea Lagoon (New Caledonia) IRD Chevillon, Christophe; Clavier, Jacques; Garrigue, Claire. Tipo: Text Palavras-chave: LAGON; SEDIMENTOLOGIE; FACIES; TEXTURE; GRANULOMETRIE; CARTOGRAPHIE. Ano: 1992 URL: http://www.documentation.ird.fr/hor/fdi:010006411 Preliminary tests on a flavoured model system: elaboration process and rheological characterisation of a custard dessert Inra Cayot, N.. Custard dessert was chosen as a reference model system for inter-laboratory studies within the programme of COST Action 921. A recipe based on tapioca starch and -carrageenan was used. Two different tapioca starches and two different processes were tested. A penetrometry test and a mechanical spectrum were proposed to characterize the rheological properties of the products. The products showed typical behaviour of a well-structured matrix but were different from a real gel. The repeatability of the process was considered acceptable. Extra-shearing seemed to be a way to improve repeatability. The products were flavoured with a strawberry aroma. The impact of the flavouring on the rheological properties should be further investigated for one of the starches.... Tipo: Journal Article Palavras-chave: SEMI-SOLIDS; STARCH; TEXTURE; STRUCTURE; PENETROMETRY; PHYSICOCHEMICAL INTERACTIONS; OSCILLATION MEASUREMENTS. Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20088d8db997&uri=/notices/prodinra1/2008/11/ Sédiments récents du lagon d'Ouvéa IRD Chevillon, Christophe. Tipo: Text Palavras-chave: SEDIMENTOLOGIE; LAGON; SEDIMENT; FACIES; TEXTURE; GRANULOMETRIE. Ano: 1994 URL: http://www.documentation.ird.fr/hor/fdi:010010288 Textural and mineralogical relationships between ferruginous nodules and surrounding clayey matrices in a laterite from Cameroon IRD Muller, Jean-Pierre; Bocquier, G.. Tipo: Text Palavras-chave: LATERITE; MINERALOGIE; TEXTURE; FER; NODULE; KAOLINITE; GOETHITE; HEMATITE; ALUMINIUM; RELATION; GEOCHIMIE. Ano: 1987 URL: http://www.documentation.ird.fr/hor/fdi:32047 Texture, granulométrie et composition bioclastique des sédiments actuels de l'atoll d'Ouvéa (Iles Loyauté, Nouvelle Calédonie) IRD Chevillon, Christophe. Tipo: Text Palavras-chave: LAGON; SEDIMENTOLOGIE; TEXTURE; GRANULOMETRIE; COMPOSITION BIOCLASTIQUE. Ano: 1996 URL: http://www.documentation.ird.fr/hor/fdi:010006431 Registros recuperados: 15 Primeira ... 1 ... Última

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