Search results for " Process"
showing 10 items of 17204 documents
Experimental data of the laboratory investigation for the design of a new filter cartridge for water treatment
2019
Abstract The data provided here refers to the experimental laboratory investigation conducted in the Laboratory of Environmental and Maritime Hydraulics (LIDAM) of University of Salerno, Italy, with the aim of developing a new filtering cartridge for water treatment capable of overcoming the main inconveniences shown by usual commercial cartridges. Specifically, the proposed filtering cartridge is an economic, non-toxic, low-resistance and long-life cartridge, currently under a patent pending status, whose main advantage is to permit to significantly reduce, compared with the commercial cartridges, average head losses induced by the cartridge even for high clogging degrees, and to increase,…
Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features
2019
The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations (TDS) task modifies the way one eats. In addition, comparisons were made between performing a texture TDS (T-TDS) and a flavour TDS (F-TDS). Oral activity while eating biscuits with and without conducting a TDS task was recorded using a 3.dimensional motion capture system to monitor the evolution of jaw movements. The results showed that oral activity evolved over the consumption time, differed depending on the texture of the sample and was affected to a small but significa…
Development of new food and pharmaceutical products: Nutraceuticals and food additives
2020
The market of nutraceuticals and foods elaborated with natural additives are constantly growing and leading researchers and professionals of pharmaceutical and food industry to develop new products and reconsider the formulation of processed food. However, these products can only be insert into the market after extensive and well-performed scientific studies that clarify the mechanisms by which bioactive compounds can improve health status beyond nutrition or can replace conventional food additives perceived as "unhealthy" or "unfamiliar" by consumers. Therefore, scientific evidence regarding the actual health benefits and preservation/enhancement of food attributes are the crucial step in …
Defining classifier regions for WSD ensembles using word space features
2006
Based on recent evaluation of word sense disambiguation (WSD) systems [10], disambiguation methods have reached a standstill. In [10] we showed that it is possible to predict the best system for target word using word features and that using this 'optimal ensembling method' more accurate WSD ensembles can be built (3-5% over Senseval state of the art systems with the same amount of possible potential remaining). In the interest of developing if more accurate ensembles, w e here define the strong regions for three popular and effective classifiers used for WSD task (Naive Bayes – NB, Support Vector Machine – SVM, Decision Rules – D) using word features (word grain, amount of positive and neg…
Main Steps in Image Processing and Quantification: The Analysis Workflow
2019
In the last decades, the variety of programs, algorithms, and strategies that researchers have at their disposal to process and analyze image files has grown extensively. However, these are only pointless tools if not applied with the careful planning required to achieve a succesful image analysis. In order to do so, the analyst must establish a meaningful and effective sequence of orderly operations that is able to (1) overcome all the problems derived from the image manipulation and (2) successfully resolve the question that was originally posed. In this chapter, the authors suggest a set of strategies and present a reflection on the main milestones that compose the image processing workf…
Âge, perception chimiosensorielle et préférences alimentaires
2010
Revue non indexée dans le JCR.; National audience; Le vieillissement s’accompagne d’un déclin des sensibilités olfactives et gustatives (sensibilités chimiosensorielles). Or, lorsque nous mangeons, la saveur et l’odeur d’un aliment contribuent largement au plaisir associé à son ingestion. Plusieurs auteurs ont fait l’hypothèse que le déclin des capacités chimiosensorielles observé chez les seniors conduirait à des modifications des préférences alimentaires, celles-ci entraînant à leur tour des changements de l’appétit et de la prise alimentaire. Effectivement, lorsque les préférences sont mesurées à un instant t, les seniors tendent à préférer des aliments ayant une flaveur plus intense. C…
2014
Abstract. Archaea are widespread and abundant in many terrestrial and aquatic environments, and are thus outside extreme environments, accounting for up to ~10% of the prokaryotes. Compared to bacteria and other microorganisms, however, very little is known about the abundance, diversity, and dispersal of archaea in the atmosphere. By means of DNA analysis and Sanger sequencing targeting the 16S rRNA (435 sequences) and amoA genes in samples of air particulate matter collected over 1 year at a continental sampling site in Germany, we obtained first insights into the seasonal dynamics of airborne archaea. The detected archaea were identified as Thaumarchaeota or Euryarchaeota, with soil Thau…
Building an Optimal WSD Ensemble Using Per-Word Selection of Best System
2006
In Senseval workshops for evaluating WSD systems [1,4,9], no one system or system type (classifier algorithm, type of system ensemble, extracted feature set, lexical knowledge source etc.) has been discovered that resolves all ambiguous words into their senses in a superior way. This paper presents a novel method for selecting the best system for target word based on readily available word features (number of senses, average amount of training per sense, dominant sense ratio). Applied to Senseval-3 and Senseval-2 English lexical sample state-of-art systems, a net gain of approximately 2.5 – 5.0% (respectively) in average precision per word over the best base system is achieved. The method c…
Interaction between odorants and proteins involved in the perception of smell: the case of odorant-binding proteins probed by molecular modelling and…
2012
A joint approach that combines molecular modelling and fluorescence spectroscopy is used to study the affinity of an odorant binding protein towards various odorant molecules. We focus on the capability of molecular modelling to rank odorants according to their affinity with this protein, which is involved in the sense of smell. Although ligand-based approaches are unable to propose an accurate model attending to the strength of the bond with the odorant-binding protein, receptor-based structures considering either static or dynamic structure of the protein perform equally to discriminate between good, medium and low affinity odorants. Such approaches will be useful for further rational des…
Correction: The landscape of epilepsy-related GATOR1 variants
2019
International audience; The original version of this article contained an error in the spelling of the author Erik H. Niks, which was incorrectly given as Erik Niks. This has now been corrected in both the PDF and HTML versions of the article.