Search results for " Analytical Chemistry"

« Nez et langues électroniques » : bilan et perspectives pour les huiles alimentaires

2003

Le « Nez electronique », et plus recemment la « Langue electronique » ont ete fort mediatises durant la derniere decennie. Aussi est-il necessaire, avec le recul, de faire le point sur les benefices que ces technologies peuvent apporter dans le domaine des produits alimentaires, et en particulier pour huiles vegetales. On trouve une litterature relativement abondante dans ce domaine, mais les applications qui ont reussi a franchir le cap de l’utilisation industrielle sont extremement restreintes. S’agit-il d’une frilosite des industriels pour des investissements de controle-qualite ou d’un manque de fiabilite des resultats de laboratoire ? Pourtant, la demande en outils rapides de controle-…

Electrochemical modifications of proteins: disulfide bonds reduction

2002

International audience; Electrochemical reduction of lysozyme disulfide bonds was achieved at pH between 10 and 11.Below pH 10, no disulfide bond cleavage was observed. At pH higher than 12, the cleavage of disulfide bonds is essentially due to hydrolysis. The addition of denaturant considerably enhanced the performance of the electrochemical device.

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

2021

Abstract Craft beers produced by small breweries are becoming increasingly popular worldwide due to their unique composition, taste, and flavour. Wheat malt is a traditional brewing raw material with great potential to improve beer properties such as mouthfeel, foam, haze, and flavour. In this study, the malting quality of eight wheat varieties (four common and four durum) was evaluated to explore the feasibility of producing 100 % wheat malt beer from old landraces. The physicochemical characteristics such as friability, Kolbach index, viscosity, and colour, of the wheat malts indicated a better degree of modification in the common wheat varieties when compared to that of the durum wheat v…

Multi-Dimensional Acquisition, Representation, and Interaction of Cultural Heritage Tangible Assets

2018

The acquisition, digital representation and interaction of cultural heritage (CH) assets is of high interest for an accurate documentation of our cultural legacy. Detailed studies demand more information on the assets apart from the mere visual appearance or even shape of objects. In this regards, some research works can be found that combine shape with other kind of data, such as radiometric (e.g., IR, thermal radiation, etc.) or semantic information, leading to multi-Dimensional (mD) virtual objects. In this chapter, we review the state of the art of different techniques to deal with mD acquisition of CH tangible assets. We also discuss some representation (e.g., visual, sonic, etc.) and …

Toward On-Line Slag Composition Analysis: Optical Emissions from Laboratory Electric Arc

2021

We acknowledge the support of Research Fund for Coal and Steel under grant agreement No. 709923, Academy of Finland for Genome of Steel grant No. 311934, Business Finland for Grant No. 4478/31/2019, Institute of Solid State Physics, University of Latvia as the Center of Excellence has received funding from the European Union’s Horizon 2020 Framework Programme H2020-WIDESPREAD-01-2016-2017-TeamingPhase2 under grant agreement No. 739508, project CAMART2.

A simple CO 2 equilibration method for measuring blood oxygen isotope compositions

2022

Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus

2017

Abstract Fungal growth inhibition and aflatoxins (AFs) reduction using allyl (AITC), benzyl (BITC) and phenyl (PITC) isothiocyanates were studied in loaf bread contaminated with Aspergillus parasiticus . Two inoculated loaf bread slices were introduced into a plastic tray together with paper filters or small plastic bags paper filters soaked with AITC, BITC or PITC, the final concentration inside the package was of 0.5, 1 or 5 μL/L. The plastic trays, incubated at room temperature, were visual examined for the shelf life evaluation during 8 days. The quantification of the AFs was carried out using liquid chromatography coupled to mass spectrometry (LC-MS/MS). Shelf life increase of three an…

Cheese flavour : instrumental techniques

2004

This chapter discusses instrumental techniques to analyze cheese flavor. It focuses on recent advances made to study and identify the taste-active components present in the water-soluble fraction of cheese. A general procedure for the preparation of fractions involves an extraction of grated cheese by water followed by a fractionation scheme, generally adapted from the fractionation protocol used to isolate cheese nitrogen fractions in the study of proteolysis in cheese during ripening. However, as sub-fractions have to be evaluated sensorially to assess their relative sensory impact and try to link it to their chemical composition, a suitable eluent has to be used in the chromatographic st…

The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food

2014

This study aimed to evaluate the potential use of a non-conventional protein source, a powder made from earthworms, as human food. Sensory analyses were done in order to assess the acceptability of cookies that were fortified with Eisenia foetida (Ef) protein powder. Cocoa and cinnamon were used as taste-masking agents. The acceptability of cookies fortified with deodorized Ef protein powder (off-flavor reduced) was also evaluated. We demonstrated that cocoa cookies can be fortified with 3.9% of raw Ef proteins and that cocoa/cinnamon cookies can be fortified with 5.2% of raw Ef proteins without any loss in their acceptability. Cookies fortified either with a raw protein powder or with a de…

Emerging extraction

2015

Traditional extraction methods include usually high temperature treatment (more than 100°C) with the subsequent risk of thermal denaturation or transformation of the target molecules. Moreover, these techniques are very time-consuming and require relatively large quantities of solvents. On the other hand, the use of environmentally friendly technologies has led researchers and the food industry to develop new alternative processes that can extract valuable compounds from different sources and food wastes of different origin. This chapter describes the potential use of emerging technologies such as ultrasound-assisted extraction (UAE), laser ablation, pulsed electric fields (PEF), high volta…