Auswahl der wissenschaftlichen Literatur zum Thema „Processus oral des aliments“
Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an
Inhaltsverzeichnis
Machen Sie sich mit den Listen der aktuellen Artikel, Bücher, Dissertationen, Berichten und anderer wissenschaftlichen Quellen zum Thema "Processus oral des aliments" bekannt.
Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.
Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.
Zeitschriftenartikel zum Thema "Processus oral des aliments"
FAVREAU-PEIGNÉ, A., R. BAUMONT und C. GINANE. „Les rôles des caractéristiques sensorielles des aliments dans le comportement alimentaire des ruminants domestiques“. INRAE Productions Animales 26, Nr. 1 (16.04.2013): 25–34. http://dx.doi.org/10.20870/productions-animales.2013.26.1.3132.
Der volle Inhalt der QuelleDebucquet, Gervaise. „Considérer les normes sociales et culturelles pour une meilleure acceptation des innovations technologiques en alimentation : les leçons du rejet des aliments génétiquement modifiés (OGM)“. Management international 15, Nr. 4 (19.10.2011): 49–68. http://dx.doi.org/10.7202/1006191ar.
Der volle Inhalt der QuelleBoulianne, Manon. „Artisans du pays et imaginaires fromagers“. Anthropologie et Sociétés 37, Nr. 2 (15.08.2013): 213–31. http://dx.doi.org/10.7202/1017913ar.
Der volle Inhalt der QuelleNepomuceno, Iamara de Almeida, und Juliana Cesário Aragi. „Rede de conhecimento sobre a produção quilombola de alimentos no IFSP Campus Registro: cultura e tradição alimentar“. Revista Ingesta 2, Nr. 1 (20.09.2020): 76–95. http://dx.doi.org/10.11606/issn.2596-3147.v2i1p76-95.
Der volle Inhalt der QuelleSAUVANT, D., und J. VAN MILGEN. „Les conséquences de la dynamique de la digestion des aliments sur le métabolisme ruminal et les performances animales“. INRAE Productions Animales 8, Nr. 5 (24.11.1995): 353–67. http://dx.doi.org/10.20870/productions-animales.1995.8.5.4150.
Der volle Inhalt der QuelleBarrio de Pedro, J. C. „Situation de l"élevage laitier aux asturies (Espagne)“. Archivos de Zootecnia 60, Nr. 232 (12.05.2010): 1315–18. http://dx.doi.org/10.21071/az.v60i232.4015.
Der volle Inhalt der QuelleGuerreau-Jalabert, Anita. „Aliments symboliques et symbolique de la table dans les romans arthuriens (XIIe-XIIIe siècles)“. Annales. Histoire, Sciences Sociales 47, Nr. 3 (Juni 1992): 561–94. http://dx.doi.org/10.3406/ahess.1992.279063.
Der volle Inhalt der QuelleGerber, P., C. Brugère und P. Ankers. „Évolution des productions animales terrestres et aquacoles dans le monde : tendances globales et implications économiques, sociales et environnementales“. INRAE Productions Animales 24, Nr. 1 (04.03.2011): 9–22. http://dx.doi.org/10.20870/productions-animales.2011.24.1.3234.
Der volle Inhalt der QuelleALCALDE, LEANDRO, FLORENCIA VERA CANDIOTI, FRANCISCO KOLENC, CLAUDIO BORTEIRO und DIEGO BALDO. „Cranial anatomy of tadpoles of five species of Scinax (Hylidae, Hylinae)“. Zootaxa 2787, Nr. 1 (10.03.2011): 19. http://dx.doi.org/10.11646/zootaxa.2787.1.2.
Der volle Inhalt der QuelleWenghoefer, M., M. Martini, T. Anwander, W. Götz, R. Reich und S. J. Bergé. „Hyperplasie des Processus coronoideus: Diagnose und Therapie“. Mund-, Kiefer- und Gesichtschirurgie 10, Nr. 6 (07.10.2006): 409–14. http://dx.doi.org/10.1007/s10006-006-0028-2.
Der volle Inhalt der QuelleDissertationen zum Thema "Processus oral des aliments"
Bugarin, castillo Yurixy. „Évaluation instrumentale et sensorielle des produits alimentaires pour la gestion des troubles salivaires et de la déglutition“. Electronic Thesis or Diss., université Paris-Saclay, 2024. http://www.theses.fr/2024UPASB023.
Der volle Inhalt der QuelleSwallowing disorders, also known as dysphagia, are a leading cause of malnutrition and dehydration for older people. In this study, a toolbox of preclinical methods is developed to evaluate food products to manage swallowing disorders and xerostomia, the dry mouth sensation induced by the alteration of salivary flow rate.As a first illustration of the use of these preclinical tools, different natural extracts were produced and compared to human saliva, in terms of both shear and extensional rheological properties. The most promising formulations, obtained from flaxseed extracts, were used to formulate natural salivary substitutes (NSS) and texture adapted semi liquid foods, to promote lubrication and address the needs of people suffering from xerostomia. In addition, the ability of NSSs and modified semi liquid foods to limit post-swallowing oral residues was determined with an in vitro soft-robotic swallowing simulator and con-firmed by sensory analysis on healthy subjects.Three-dimensional printing was used to produce foods with controlled structures, resulting in different yielding behaviors, paving the way to texture adaptation to manage sarcopenia. NSS performance in terms of hydration and lubrication of these 3D-printed structures was also explored, in vitro.This study highlights i) the relevance of this pre-clinical toolbox, including the in vitro experiments simulating food oral processing, to support the development of personalized food products and food for special medical purposes ii) the peculiar rheological properties and lubricity of flaxseed ex-tracts and their strong potential as a NSS or texture modifier, and iii) the interest of controlling food structure via 3D printing to modulate food hydration and the mechanical and yielding behavior
Jourdren, Solenne. „Le processus oral, une étape clé à l’origine des propriétés sensorielles de texture et d’arôme du pain. Quels sont les rôles de sa structure et de sa déstructuration en bouche sur les dynamiques de perceptions ?“ Thesis, Université Paris-Saclay (ComUE), 2017. http://www.theses.fr/2017SACLA010/document.
Der volle Inhalt der QuelleThe liking of the bread by the consumers is largely impacted by its sensory properties, and notably the aroma and texture perceived during inmouth consumption. These perceptions cannot be only explained by the volatile composition of the bread or by its structure. In fact, they also depend on dynamic phenomena, resulting from the breakdown of the bread in mouth, which depends on each individual. This PhD project aims thus to better understand the determinants linked to the product and to the individual at the origin of the dynamics of aroma and texture perceptions of bread. A multidisciplinary strategy, based on the study of the oral processing in real conditions of mastication was set up to fulfill this objective. The results show firstly that the hydration capacity and the rigidity of the crumb have a main impact on the evolution of bolus properties and texture and aroma perceptions during consumption. In this way, the higher the hydration capacity of the bread is, the more easily broken and hydrated it will be. Moreover, a bread with a rigid crumb could cause a higher release of volatile compounds susceptible to interact with the sensory olfactive receptors. In addition, two types of masticatory behavior, based on masticatory duration, were highlighted between the individuals of the study. These behaviors lead to bolus with different properties at swallowing time and at different dynamics of aroma and texture perceptions
Larauche, Muriel. „Régulations des processus inflammatoires gastriques : rôle des nitrates alimentaire et de l'innervation afférente“. Toulouse 3, 2003. http://www.theses.fr/2003TOU30100.
Der volle Inhalt der QuelleLarceneux, Fabrice. „Stratégies de signalisation de la qualité : l'impact des labels sur le processus de décision des consommateurs“. Paris 9, 2003. https://portail.bu.dauphine.fr/fileviewer/index.php?doc=2003PA090047.
Der volle Inhalt der QuelleMassey, Camille. „Exploration des processus de choix des consommateurs intermittents d'aliments biologiques“. Master's thesis, Université Laval, 2016. http://hdl.handle.net/20.500.11794/27257.
Der volle Inhalt der QuelleOrganic food consumption has been on the rise for several years. Despite this growth, most organic food consumers remain intermittent, that is to say that their diet is only partly organic. While they are the bulk of organic consumers, they remain largely understudied and little is known about them. This exploratory research focuses on the reasons leading these consumers to opt in or out of the organic alternative. Out of 24 in-depth interviews, a restitution of the choice process is made. Results show that opting in favor of organic is directly linked to a problem identified by the respondent with the nonorganic offer, which varies depending on the type of food considered and enters in contradiction with the respondent’s values. The organic alternative is assessed based on the seriousness of the problem as perceived by the respondent, and by its ability to respond to the latter. Thus, organic is a characteristic of fluctuating importance for the same respondent depending on the food. As such, different coping strategies are displayed in case of unavailability of the organic alternative, ranging from refraining from consuming nonorganic food to giving in under certain conditions such as specific preparation techniques. This research shows the broad diversity of reasons why consumers opt in favor of organic alternatives. It also stresses the importance of considering nonorganic offer in order to understand intermittent consumers of organic food.
Gangnard, Stéphane. „Ingénierie de la caséine β bovine : effet de la déphosphorylation et de la duplication des 6 résidus N-terminaux sur le processus de micellisation et sur le comportement à l'interface air/eau“. Nantes, 2006. http://www.theses.fr/2006NANT2004.
Der volle Inhalt der QuelleThe aim of this thesis work was to understand the role played by the charges of the phosphate groups of the N-terminal part in some of β-casein properties. An unphosphorylated form (WT) was obtained using the heterologous expression in the procaryotic host E. Coli. A mutant (MU) with 3 additional negative charges at N-terminal position as compared with WT was built by site-directed mutagenesis and also expressed by E. Coli. We showed that the temperature-dependent micellization of β-casein was strongly altered by the absence of phosphate groups (WT) and by the presence of 3 additional negative charges (MU). The structural study showed that these modifications of aggregation behavior were partly due to successive modifications of structure, induced by the absence of phosphorylation and by the sequence duplication. In addition, the study of the behavior to the air/water interface showed that the surface concentration was directly related to the number of charges at N-terminal position. On the contrary, the rigidity of β-casein monolayer at the surface of water not only depends on the charges brought by the N-terminal part but also on structural factors. Our work also demonstrated that the yeast Yarrowia lipolytica was not able to express β-casein
Ruiz, Esquivel Yordanka. „La négociation dans l'enseignement et l'apprentissage de l'espagnol oral : du processus compétitif au processus coopératif en première année du D.E.U.G. d'Espagnol“. Nancy 2, 2004. http://docnum.univ-lorraine.fr/public/NANCY2/doc209/2004NAN21027_1.pdf.
Der volle Inhalt der QuelleForeign language teaching in French higher education is constantly exposed to several negotiations process between three main partners, institution, teachers and learners. The negotiators involvement must be fair-minded. A study of partners' behavior in situation is therefore required to be aware of them and make them consistent in case of disproportional participation in outcomes negotiations. Transactional analysis seems currently a reliable prompt work tool in an ideal situation like the Spanish D. E. U. G. (university diploma taken after two years' study) at Nancy 2 University, France
Ruiz, Esquivel Yordanka Riley Philip. „La négociation dans l'enseignement et l'apprentissage de l'espagnol oral Du processus compétitif au processus coopératif en première année du D.E.U.G. d'Espagnol /“. Nancy : Université Nancy 2, 2004. http://cyberdoc.univ-nancy2.fr/htdocs/docs_ouvert/doc209/2004NAN21027_1.pdf.
Der volle Inhalt der QuelleDocteur, Aurélie. „Étude des processus et biais cognitifs impliqués dans la représentation du corps et des aliments d'individus normopondérés et obèses“. Paris 8, 2011. http://www.theses.fr/2011PA083823.
Der volle Inhalt der QuelleA disturbance in the perception of personal of body size and cognitive schemas focused on food and shape are key features in maintaining food and shape-related dysfunctional attitudes in both obese individuals and restrained eaters. This PhD thesis aims at studying cognitive processes and biases in obese patients and restrained eaters, using perceptual (assessment of body-size perception and body-size ideal using a body-shape software) and memory tasks (implicit and explicit memory tasks). In this context, our experimental approach allowed to answer successively three questions: a) What are the cognitive processes involved in body-size perception and body-size ideal? b) What inter and intra-individual factors influence these judgments? c) What are the memory biases that could contribute to food and shape-related dysfunctional attitudes? Overall, our results show the involvement of specific processes and biases in obesity and food restriction. These biases imply avoidance of some stimuli, not congruent to the diet; stimuli that would rebound, overactive, leading to increased food consumption and maintenance of food-related dysfunctional attitudes
Tricot-Guerin, Marie. „Le rôle des facteurs affectifs dans le processus de détérioration du lien relationnel en situation de crise : application à la consommation alimentaire“. Lyon 3, 2010. https://scd-resnum.univ-lyon3.fr/out/theses/2010_out_guerin_m.pdf.
Der volle Inhalt der QuelleThe crisis situation, regarding food, leads to numerous changes in buying and consuming behaviour. In this respect, the various works that have been carried out so far give a central position to the concept of perceived risk in the explanation of such phenomena. The growing importance lent to emotional states in the explanation of some of the consumer’s attitudes underlines today the necessity to widen this approach. This research thus offers to understand the different changes in the buying/consuming behaviour as the outcome of a deterioration process of the link initially established between the protagonists of the sector and the consumer. This process originates from the appearance of an event (in case of a product recall, or an accident, a food poisoning, or malpractice) that is unusual and worrying enough to craw the attention of some individuals who, therefore, develop various emotional and cognitive reactions. These reactions simultaneously lead to question the confidence initially put in the protagonists of the food sector. Withdrawing from the relationship eventually leads individuals to stop buying/consuming temporarily or permanently, to look for detailed information, or to change products or supplying sources, and also to spread negative rumours or taken boycott actions. The purpose of this research work consists in showing that taking into account the emotional reactions resulting from the crisis situation leads to a better understanding of the deterioration process in the relation between the consumers and protagonists of the food sector. This demonstration required the implementation of a new concept, “the crisis affect”, defined as “a subjective and relative concept aiming at synthesizing all the emotional reactions which are the most commonly and collectively felt by the consumers who are confronted with a crisis situation, and of its scale. The results that are obtained clearly underline the improvement that results from taking into account this concept in the explanation of the loss of confidence and of the changes in buying/consuming behaviour
Bücher zum Thema "Processus oral des aliments"
Robert, Bouchard, und Rabatel Alain, Hrsg. Le processus rédactionnel: Ecrire à plusieurs voix. Paris: Harmattan, 2001.
Den vollen Inhalt der Quelle findenOntario. Le curriculum de l'Ontario 9e et 10e année: English. Toronto, Ont: Imprimeur de la Reine, 2007.
Den vollen Inhalt der Quelle findenOntario. Le curriculum de l'Ontario 9e et 10e année: English. Toronto, Ont: Imprimeur de la Reine, 1999.
Den vollen Inhalt der Quelle findenOntario. Le curriculum de l'Ontario 9e et 10e année: Planification des programmes et évaluation. Toronto, Ont: Imprimeur de la Reine, 1999.
Den vollen Inhalt der Quelle findenOntario. Le curriculum de l'Ontario 9e et 10e année: Langues autochtones. Toronto, Ont: Imprimeur de la Reine, 1999.
Den vollen Inhalt der Quelle findenOntario. Le curriculum de l'Ontario 9e et 10e année: Affaires et commerce. Toronto, Ont: Imprimeur de la Reine, 1999.
Den vollen Inhalt der Quelle findenOntario. Le curriculum de l'Ontario 9e et 10e année: Éducation artistique. Toronto, Ont: Imprimeur de la Reine, 1999.
Den vollen Inhalt der Quelle findenOntario. Le curriculum de l'Ontario 9e et 10e année: Français. Toronto, Ont: Imprimeur de la Reine, 1999.
Den vollen Inhalt der Quelle findenOntario. Le curriculum de l'Ontario 9e et 10e année: Sciences. Toronto, Ont: Imprimeur de la Reine, 1999.
Den vollen Inhalt der Quelle findenOntario. Le curriculum de l'Ontario 9e et 10e année: Sciences humaines et sociales. Toronto, Ont: Imprimeur de la Reine, 1999.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Processus oral des aliments"
CLAUZEL, Amélie, Nathalie GUICHARD und Caroline RICHÉ. „Le gaspillage alimentaire au sein de la famille : quels enjeux, pratiques et solutions envisageables ?“ In Le marketing au service du développement durable, 69–94. ISTE Group, 2021. http://dx.doi.org/10.51926/iste.9036.ch4.
Der volle Inhalt der QuelleHamidović, David. „LE PROCESSUS SOCIAL D’ORALISATION DANS L’ÉDITION ET LES RÉÉDITIONS DE LA RÈGLE DE LA COMMUNAUTÉ À QUMRÂN“. In Oral et ecrit dans l'Antiquite orientale, 245–58. Peeters Publishers, 2021. http://dx.doi.org/10.2307/j.ctv2tjd73z.15.
Der volle Inhalt der QuelleLegallois, Dominique. „Routine, routinisation : à quels unités et processus a-t-on affaire exactement ?“ In Les routines discursives dans le discours scientifique oral et écrit, 19–35. UGA Éditions, 2022. http://dx.doi.org/10.4000/books.ugaeditions.27979.
Der volle Inhalt der QuelleKAKOU EPOUSE ASSI, Adja Aboman Béatrice. „Conte oral traditionnel et conscience écologique“. In Développement durable : Amplifier les langues. Valoriser les cultures. Impliquer les populations, 297–310. Editions des archives contemporaines, 2024. http://dx.doi.org/10.17184/eac.7842.
Der volle Inhalt der QuelleSantos, Lucimere Nogueira Dos. „RELAÇÕES DE CONSUMO: EXPECTATIVA E COMPORTAMENTO DO CONSUMIDOR FRENTE A ALTA DOS PREÇOS DOS ALIMENTOS NO PERÍODO DA PANDEMIA DA COVID-19“. In COVID-19 Chronicles: pesquisas realizadas durante a pandemia - Volume 2, 160–68. Editora Científica Digital, 2024. http://dx.doi.org/10.37885/240315975.
Der volle Inhalt der QuelleChaves, Narla dos Reis Bacelar, und Gabriel Nava Lima. „OUTUBRO ROSA - PALESTRA SOBRE PREVENÇÃO DO CÂNCER DE MAMA PARA MULHERES DEPENDENTES QUÍMICA EM REABILITAÇÃO“. In Prática de Extensão Universitária - Caderno de Campo I: Gestação e Nascimento. Editora Pascal LTDA, 2024. http://dx.doi.org/10.29327/5418088.1-7.
Der volle Inhalt der QuelleBERTUCCI, Marie-Madeleine, und Mounia ILLOURMANNE. „Transcrire un corpus audio dans la perspective de la préservation du patrimoine culturel immatériel.“ In Corpus audiovisuels, 115–24. Editions des archives contemporaines, 2022. http://dx.doi.org/10.17184/eac.5704.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Processus oral des aliments"
Hildegard Marques de Melo, Evelynne, Mariana Ferreira do Amaral, Rita Alves Garrido, Flávia Figueiraujo Jabour, Diogo Ribeiro Câmara und Annelise Castanha Barreto Tenório Nunes. „SUCESSO TERAPÊUTICO DE ÚLCERA INDOLENTE EOSINOFÍLICA ORAL EM FELINOS DOMÉSTICOS. RELATO DE TRÊS CASOS“. In Congresso Online Acadêmico de Medicina Veterinária. Congresse.me, 2022. http://dx.doi.org/10.54265/jwzi7443.
Der volle Inhalt der QuellePicolo, Paola Makielle, und Eveline Treméa Justino. „SISTEMATIZAÇÃO DA ASSISTÊNCIA DE ENFERMAGEM A PACIENTES COM ACIDENTE VASCULAR CEREBRAL EM UNIDADE DE TERAPIA INTENSIVA“. In II Congresso Nacional Multidisciplinar em Enfermagem On-line. Revista Multidisciplinar em Saúde, 2021. http://dx.doi.org/10.51161/rems/262.
Der volle Inhalt der QuelleMartínez García, Rafael, Borja Guilló Soler, Isabel Picó Ledesma, José Aniorte Pérez und Marian Tristán Richarte. „La cultura de la alimentación. Patrimonio gastronómico de las sociedades en proceso de cambio y su difusión“. In 3er Congreso Internacional sobre Patrimonio Alimentario y Museos. Valencia: Editorial Universitat Politècnica de València, 2021. http://dx.doi.org/10.4995/egem2021.2021.13332.
Der volle Inhalt der QuelleSilveira, Josimar Santorio da, Itamar Francisco Teixeira und Caroline Alves Macedo da Silva. „CONDUTA CLÍNICA MULTIPROFISSIONAL FRENTE A ANQUILOGLOSSIA EM BEBÊS NO ATENDIMENTO DA APS NO MUNICÍPIO DE LINHARES ES“. In I Congresso Brasileiro de Saúde Pública On-line: Uma abordagem Multiprofissional. Revista Multidisciplinar em Saúde, 2021. http://dx.doi.org/10.51161/rems/2905.
Der volle Inhalt der QuelleA, Shyaka, Kabongo F, Tolno C, Barry I und Bachy C. „Evaluation des occasions manquées de vaccination (OMV) chez les enfants de 0-59 mois dans 4 établissements de santé de Matoto, Guinée“. In MSF Paediatric Days 2024. NYC: MSF-USA, 2024. http://dx.doi.org/10.57740/ktmpcj.
Der volle Inhalt der QuelleAraújo, Viviane Marques de, und Geane Helena do Nascimento. „A IMPLANTAÇÃO DA TERAPIA NUTRICIONAL PRECOCE E A REDUÇÃO DO CATABOLISMO EM PACIENTES PÓS CIRURGICOS OU CRONICAMENTE DOENTES“. In Semana Online Científica de Nutrição. CONGRESSE.ME, 2021. http://dx.doi.org/10.54265/oszf3158.
Der volle Inhalt der QuelleBerichte der Organisationen zum Thema "Processus oral des aliments"
Rousseau, Henri-Paul. Gutenberg, L’université et le défi numérique. CIRANO, Dezember 2022. http://dx.doi.org/10.54932/wodt6646.
Der volle Inhalt der Quelle