Gilles Feron's Books

Flavour Science

Chapter 88. Relationships between Oral Characteristics, Bolus Formation, and Aroma Compound Releases during the Consumption of Fat Spread in Humans

By: Julie Poette,Anne Renault,Olivier Berdeaux,Etienne Sémon,Elisabeth Guichard,El Mostafa Qannari,Gilles Féron

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Flavour Science

Chapter 88. Relationships between Oral Characteristics, Bolus Formation, and Aroma Compound Releases during the Consumption of Fat Spread in Humans

By: Julie Poette,Anne Renault,Olivier Berdeaux,Etienne Sémon,Elisabeth Guichard,El Mostafa Qannari,Gilles Féron

Our objective was to better understand the impact of oral physiological characteristics on some bolus properties, i.e. viscosity, incorporated saliva rate, tongue coating, and the release of flavor from fat spreads. To complete this approach, interindividual variability related to oral physiological characteristics, i.e. salivary flow (at rest and stimulated), and composition as well as oral characteristics have been considered. The results showed that the impact of oral characteristics is more important for bolus formation than aroma release. Alone, oral and salivary physiology do not explain the release of flavor of aroma from fat spreads.

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Elsevier Inc. Chapters

Published Date

ISBN 10

0128067764

ISBN 13

9780128067765

Flavour Science

Chapter 91. Understanding the Dynamics of Flavor Compound Release During Food Mastication of Cheese Products in Relation to Perception

By: Elisabeth Guichard,Claude Yven,Marie Repoux,Etienne Sémon,Hélène Labouré,Gilles Feron

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Flavour Science

Chapter 91. Understanding the Dynamics of Flavor Compound Release During Food Mastication of Cheese Products in Relation to Perception

By: Elisabeth Guichard,Claude Yven,Marie Repoux,Etienne Sémon,Hélène Labouré,Gilles Feron

This chapter proposed an integrated approach to better understand the role of cheese composition, physiological parameters, and individual chewing behavior on aroma release and perception. Product effect (six cheeses) was more important than subject effect (14 healthy consumers). Differences were observed according to the hydrophobic properties of aroma compounds. More ethyl propanoate and less nonan-2-one (more hydrophobic compound) were released from cheeses with higher fat levels, and more of these two aroma compounds were released from firmer cheeses compared to softer cheeses. For nonan-2-one, the amount of aroma released could not explain the perception due to fat-aroma sensory interactions.

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Elsevier Inc. Chapters

Published Date

ISBN 10

0128067799

ISBN 13

9780128067796

A Practical Approach to Robustness Analysis with Aeronautical Applications

By: Gilles Ferreres

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A Practical Approach to Robustness Analysis with Aeronautical Applications

By: Gilles Ferreres

1. MOTIVATION In many physical situations, a plant model is often provided with a qualitative or quantitative measure of associated model uncertainties. On the one hand, the validity of the model is guaranteed only inside a frequency band, so that nearly nothing can be said about the behavior of the real plant at high frequencies. On the other hand, if the model is derived on the basis of physical equations, it can be parameterized as a function of a few physical parameters, which are usually not perfectly known in practice. This is e.g. the case in aeronautical systems: as an example, the ae- dynamic model of an airplane is derived from the flight mechanics eq- tions. When synthesizing the aircraft control law, it is then necessary to take into account uncertainties in the values of the stability derivatives, which correspond to the physical coefficients of the aerodynamic model. Moreover, this airplane model does not perfectly represent the be- vior of the real aircraft. As a simple example, the flight control system or the autopilot are usually synthesized just using the aerodynamic model, thus without accounting for the flexible mechanicalstructure: the c- responding dynamics are indeed considered as high frequency neglected 1 dynamics, with respect to the dynamics of the rigid model .

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213

Publisher

Springer Science & Business Media

Published Date

ISBN 10

0306469731

ISBN 13

9780306469732

Decorative Games

Ornament, Rhetoric, and Noble Culture in the Work of Gilles-Marie Oppenord (1672-1742)

By: Jean-François Bédard,Gilles-Marie Oppenord

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Decorative Games

Ornament, Rhetoric, and Noble Culture in the Work of Gilles-Marie Oppenord (1672-1742)

By: Jean-François Bédard,Gilles-Marie Oppenord

This book features an extraordinary album of ornament designs by the French architect Gilles-Marie Oppenord (1672-1742). For the first time, this publication reproduces in their initial state the embellishments Oppenord drew over the first French edition of Cesare Ripa's Iconologia. In lieu of a haphazard succession of sketches, it reveals Oppenord's fascinating interplay between text, engraved and drawn images, one patterned on the art of conversation and the linguistic games cultivated in elite Parisian circles.

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Page Count

287

Publisher

Rowman & Littlefield

Published Date

ISBN 10

1611490081

ISBN 13

9781611490084

Book's by Gilles Feron

Flavour Science

Flavour Science

Flavour Science

Flavour Science

A Practical Approach to Robustness Analysis with Aeronautical Applications

A Practical Approach to Robustness Analysis with Aeronautical Applications

Decorative Games

Decorative Games

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