Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population.

The elderly population holds significance among consumers because many of them experience alterations in taste and smell or suffer from physical disorders. These factors can lead to reduced food intake, malnutrition, and, consequently, serious health problems. Therefore, there is a need to develop tailored products for seniors, offering both nutrition and appealing foods with easily consumable textures.

Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based " " in tomato sauce.

Background: Providing educational content for children and parents can promote healthy nutritional habits. During the TITAN project, a pilot digital contest where participants have to developed ready-to-eat meatballs in sauce, using only plant-based ingredients, will be tested. The objective of this study was to develop the lexicon needed to objectively assess the sensory profile of this product.

Children's physiological and behavioural response evoked by the observation, olfaction, manipulation, and consumption of food textures. Part 1: Liquid products.

Children are thought to prefer homogeneous and simple textures that are easy to manipulate in the mouth. Although scientific research has been done on children's acceptance for food textures, there is a lack of knowledge regarding the emotional response elicited by textures in this group of population. Physiological and behavioural methods could be an appropriate approach to measure food-evoked emotions in children since they require a low cognitive effort and allow a real-time measure.

Static and Continuous flow-through pulsed light technology for pesticide abatement in water.

Perspectives concerning pulsed light (PL) technology as a novel water decontamination treatment are overviewed in this work. Degradation of atrazine, malathion, chlorpyriphos-methyl and bromopropylate in aqueous solutions at different concentrations was performed employing static and continuous flow-through PL units. Results for both PL systems were compared in terms of efficacy of pesticides degradation and derived photoproducts formed.

The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables.

The effect of High Pressure (HP) and High Pressure High Temperature (HPHT) processing on carotenoid and chlorophyll content of six vegetables was evaluated. In general, carotenoid content was not significantly influenced by HP or HPHT treatments (625 MPa; 5 min; 20, 70 and 117 °C). Regarding chlorophylls, HP treatment caused no degradation or slight increases, while HPHT processes degraded both chlorophylls.