Sensory, in vitro, in vivo and modeling approaches to understand salt release and perception in mouth: toward tools to design palatable and healthy foods (communication orale)

Isabelle Déléris (1) , Marion Doyennette (1) , Ioan Cristian Tréléa (1) , Etienne Sémon (2) , Hélène Labouré (2, 3) , Gilles Feron (2) , Isabelle Souchon (1)

1 GMPA - Génie et Microbiologie des Procédés Alimentaires
2 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
3 AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

no abstract

Domaines: Modélisation et simulation

Isabelle Déléris, Marion Doyennette, Ioan Cristian Tréléa, Etienne Sémon, Hélène Labouré, et al.. Sensory, in vitro, in vivo and modeling approaches to understand salt release and perception in mouth: toward tools to design palatable and healthy foods (communication orale). 16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown Region. ⟨hal-01598185⟩