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  #51  
Old 04-05-2017, 11:50 PM
Blue Blistering Barnacle Blue Blistering Barnacle is offline
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Quote:
Originally Posted by Chronos View Post
And if you can find enough area of land between there and the edge of the water (say, an acre) then you'll be able to get some herbs to go with your orange and caviar, too.


You gotta (truly) love it.
  #52  
Old 04-06-2017, 04:45 PM
Leo Bloom Leo Bloom is offline
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Foie gras nutrition numbers vary slightly (discarding figures for pates or other preparations), but from the French site i-dietetique, with this useless to me and unecessary for our purposes Linked-in cite of cites.

Knock yourself out. Translation is probably unnecessary. The link might be pass-protected.

For 1 gram:

Valeur énergétique : 4.5 Cal
% Eau [water] : 0.4 g
% Protéines : 0.1 g
% Lipides : 0.4 g
dont Acides Gras [fatty acids] Saturés : 0.1 g
% Glucides : 0 g
dont Sucres totaux : 0 g
% Fibres alimentaires : 0 g
% Sel [salt] : 0 g
% Calcium : 0.1 mg
% Fer [iron]: 0.06 mg
% Magnésium : 0.15 mg
% Phosphore : 1.9 mg
% Potassium : 1.7 mg
% Sodium : 7.4 mg
% Vitamine A : 9.5 μg
% Vitamine D : 0 μg
% Vitamine E : 0 mg
% Vitamine C : 0.07 mg
% Vitamine B1 : 0 mg
% Vitamine B2 : 0.01 mg
% Vitamine B6 : 0 mg
% Vitamine B9 : 5.66 μg
% Vitamine B12 : 0.18 μg
% Acides Gras MonoInsaturés : 0.25 g
% Acides Gras PolyInsaturés : 0.05 g
% Acide Linoleïque : 0.04 g
% Acide Arachidonique : 0.003 g
% Acide α-Linolénique : 0.002 g
% DHA : 0.001 g
% EPA : 0.001 g
% DPA : 0.001 g
% Cholestérol : 3.8 mg

ETA: Arachnide is Peanut (as in oil) not spidery, I have no idea why, and as a class of oil in nutrition data I've never seen myself, but what do I know.

Last edited by Leo Bloom; 04-06-2017 at 04:48 PM.
  #53  
Old 04-06-2017, 05:04 PM
Leo Bloom Leo Bloom is offline
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Choking on it. Beginning data gathering.

Anyone with access?
Food Hydrocolloids
Volume 25, Issue 3, May 2011, Pages 325–332

"The determining role of bolus rheology in triggering a swallowing"

Jianshe Chen, , Laetitia Lolivret

http://doi.org/10.1016/j.foodhyd.2010.06.010

Abstract

Swallowing is the final stage of an eating process. Even though individuals know exactly when and how to swallow, the controlling mechanisms and the determining criteria of bolus swallowing are still not yet clear. One hypothesis is that bolus rheology, i.e. its flow-ability and stretch-ability, determines the triggering of a swallowing and the main aim of this work was to test this hypothesis. A wide range of fluid foods, including 18 commercial products and 10 lab-constituted foods, were examined for easiness of swallowing by a panel of 19 subjects. Oral residence time, defined as the time from the ingestion till the completion of swallowing, was determined for each eating process.

It was observed that the oral residence time had a linear relationship with the sensed difficulty of swallowing. That is a food sensed difficult-to-swallow tends to stay longer in the oral cavity. Rheological properties (both shear and stretching flow) of these foods and their simulated boluses (mixture of food and simulated saliva) have also been determined at body temperature. The apparent shear viscosity showed a positive correlation with the sensed difficult of swallowing. However, the stretching behaviour of a fluid food, characterised by the maximum stretching force and the work of stretching showed much improved correlation to the sensory perceived easiness of swallowing. It was concluded that bolus rheology, in particular its extensional stretch-ability, had the most important influence on the ease of swallowing.
The main author there also co-wrote "Food oral management: physiology and objective assessment" last year for the same journal.
  #54  
Old 04-12-2017, 12:52 PM
rjk rjk is offline
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Quote:
Originally Posted by Leo Bloom View Post
Foie gras nutrition numbers vary slightly (discarding figures for pates or other preparations), but from the French site i-dietetique, with this useless to me and unecessary for our purposes Linked-in cite of cites.

Knock yourself out. Translation is probably unnecessary. The link might be pass-protected.

For 1 gram:

Valeur énergétique : 4.5 Cal
% Eau [water] : 0.4 g
% Protéines : 0.1 g
% Lipides : 0.4 g
dont Acides Gras [fatty acids] Saturés : 0.1 g
% Glucides : 0 g
dont Sucres totaux : 0 g
% Fibres alimentaires : 0 g
% Sel [salt] : 0 g
% Calcium : 0.1 mg
% Fer [iron]: 0.06 mg
% Magnésium : 0.15 mg
% Phosphore : 1.9 mg
% Potassium : 1.7 mg
% Sodium : 7.4 mg
% Vitamine A : 9.5 μg
% Vitamine D : 0 μg
% Vitamine E : 0 mg
% Vitamine C : 0.07 mg
% Vitamine B1 : 0 mg
% Vitamine B2 : 0.01 mg
% Vitamine B6 : 0 mg
% Vitamine B9 : 5.66 μg
% Vitamine B12 : 0.18 μg
% Acides Gras MonoInsaturés : 0.25 g
% Acides Gras PolyInsaturés : 0.05 g
% Acide Linoleïque : 0.04 g
% Acide Arachidonique : 0.003 g
% Acide α-Linolénique : 0.002 g
% DHA : 0.001 g
% EPA : 0.001 g
% DPA : 0.001 g
% Cholestérol : 3.8 mg

ETA: Arachnide is Peanut (as in oil) not spidery, I have no idea why, and as a class of oil in nutrition data I've never seen myself, but what do I know.
The main reason it's not spidery is that there's no 'n' in the version on the list, although I must admit I read it that way myself at first.
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