0000000000222601

AUTHOR

Marie-laure Leonard

showing 2 related works from this author

Stretched fibre based dispersion compensating module for ultra high-speed telecommunication systems

2008

International audience; In this work, the potential efficiency of a low-loss, tunable second-and third-order dispersion compensating module based on a stretched optical fibre for ultra high-speed telecommunication systems is analysed. Experimental results at a repetition rate of 640 GHz show that precise dispersion compensation could be achieved in the range of +0.038 ps/nm by means of an 11.3 cm maximum stretching of a 48 m long dispersion compensating.

Ultra high speedWork (thermodynamics)Optical fiberMaterials scienceOptical fiber02 engineering and technologylaw.invention020210 optoelectronics & photonicsOpticslawDispersion (optics)0202 electrical engineering electronic engineering information engineeringRange (statistics)Electrical and Electronic EngineeringDispersion compensationHigh bit rate[PHYS.PHYS.PHYS-OPTICS]Physics [physics]/Physics [physics]/Optics [physics.optics][ PHYS.PHYS.PHYS-OPTICS ] Physics [physics]/Physics [physics]/Optics [physics.optics]business.industry020208 electrical & electronic engineeringThird orderOptical transmission systemChromatic Dispersion CompensationTelecommunicationbusinessTelecommunicationsElectronics Letters
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Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions

2018

International audience; This study investigates the effect of Maillard reactions (MR) on the physico-chemical and biological properties of fish gelatin based edible films. Glucose was incorporated in gelatin film forming solutions at different glucose/lysine molar ratios: 0.5/1.0, 1.0/1.0 and 5.0/1.0. The MR was then induced by heating films at 90 °C for 24 h in dry conditions. Color changes and browning index measurements were used to pursue the MR kinetic. Results showed that the development of MR products was dependent on the glucose content and on the reaction time. Mechanical and thermal properties of treated films displayed an increase in tensile strength, elongation at break and glas…

food.ingredientAntioxidantDPPHGeneral Chemical Engineeringmedicine.medical_treatment[SDV]Life Sciences [q-bio]02 engineering and technologyGelatinContact anglesymbols.namesakechemistry.chemical_compound0404 agricultural biotechnologyfoodPhysicochemical propertyAntioxidant activitymedicineBrowning[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular BiologyAqueous solutionChemistry04 agricultural and veterinary sciencesGeneral Chemistry021001 nanoscience & nanotechnology040401 food scienceMaillard reactionMaillard reactionGlucose/lysine ratiosymbolsFish gelatin0210 nano-technologyGlass transitionFood ScienceNuclear chemistryCross-linking
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