Search results for " Process"
showing 10 items of 17204 documents
Do colour morphs of wall lizards express different personalities?
2021
Abstract Colour morphs sometimes have different behavioural strategies which may be maintained by frequency or density dependence mechanisms. We investigated temporal changes in behavioural reaction to a novel environment among colour morphs (yellow, orange, white) of the European wall lizard (Podarcis muralis). Adult males were given two 15 min experimental trials, and their locomotion was highly consistent between the two trials. Boldness, freezing and escape behaviour were less repeatable. Colour morphs differed in their locomotion and freezing behaviour. Boldness was similar among the morphs, whereas escape behaviour was lowest in yellow morph. Consequently, yellow morph males tended to…
Tomato and flavour
2008
Part 1: Characterization and Composition of Tomato Plant and Fruit, chapter 5; International audience
Pulsed electric field and pH assisted selective extraction of intracellular components from microalgae Nannochloropsis
2015
Abstract The study was aimed at investigation of the potential of pulsed electric field (PEF) pre-treatment as a preliminary step of pH-assisted aqueous extraction of algae components from microalgae Nannochloropsis suspensions. The PEF and sonication (S) were compared as pretreatment methods. They were applied at normal (pH = 8.5) and basic (pH = 11) conditions, and supplementary basic extraction (at pH = 11) was done. The extracts were analyzed for content of pigments, proteins, carbohydrates, total phenolic compounds and antioxidant capacity. The colloidal stability of PEF- and S-pretreated suspensions was also evaluated. The data evidence that PEF technique allows selective extraction o…
Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor
2015
Commercial lipases, from porcine pancreas (PPL),Candida rugosa(CRL), andThermomyces lanuginosus(Lipozyme TL IM), were investigated in terms of their efficiency for the hydrolysis of safflower oil (SO) for the liberation of free linoleic acid (LA), used as a flavor precursor. Although PPL, under the optimized conditions, showed a high degree of hydrolysis (91.6%), its low tolerance towards higher substrate concentrations could limit its use for SO hydrolysis. In comparison to the other investigated lipases, Lipozyme TL IM required higher amount of enzyme and an additional 3 h of reaction time to achieve its maximum degree of SO hydrolysis (90.2%). On the basis of the experimental findings, C…
Effect of Different Modified Atmosphere Packaging on the Quality of Mulberry Fruit (Morus alba L. cv Kokuso 21)
2021
The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry. This study presented a modified atmosphere experiment (MAP) for fresh fruit showing the potential benefits of innovative gas mixing with argon. The effects of MAP were studied on the physicochemical and qualitative attributes of mulberry preserved at4±1°C and90±5%R.H. Fresh mulberries were packaged with different gas combinations: MAP1 (4%O2+6%CO2+90%N2), MAP2 (10%O2+5%CO2+85%Ar), CTR1 (20.9%O2+0.04%CO2), and CTR2 (10%O2+5%CO2+85%N2). Changes in quality parameters were evaluated after 0, 4, 8, and 12 days of storage. Mulberries packaged with MAP had a lowe…
Evaluation of image processing technique as an expert system in mulberry fruit grading based on ripeness level using artificial neural networks (ANNs…
2020
Abstract Image processing and artificial intelligence (AI) techniques have been applied to analyze, evaluate and classify mulberry fruit according to their ripeness (unripe, ripe, and overripe). A total of 577 mulberries were graded by an expert and the images were captured by an imaging system. Then, the geometrical properties, color, and texture characteristics of each segmented mulberry was extracted using two feature reduction methods: Correlation-based Feature Selection subset (CFS) and Consistency subset (CONS). Artificial Neural Networks (ANN) and Support Vector Machine (SVM) were applied to classify mulberry fruit. ANN classification with the CFS subset feature extraction method res…
An integrated analysis of micro- and macro-habitat features as a tool to detect weather-driven constraints: A case study with cavity nesters.
2017
The effects of climate change on animal populations may be shaped by habitat characteristics at both micro- and macro-habitat level, however, empirical studies integrating these two scales of observation are lacking. As analyses of the effects of climate change commonly rely on data from a much larger scale than the microhabitat level organisms are affected at, this mismatch risks hampering progress in developing understanding of the details of the ecological and evolutionary responses of organisms and, ultimately, effective actions to preserve their populations. Cavity nesters, often with a conservation status of concern, are an ideal model because the cavity is a microenvironment potentia…
Long-term changes in winter abundance of the barbastelle Barbastella barbastellus in Poland and the climate change - Are current monitoring schemes s…
2020
Warmer winters may lead to changes in the hibernation behaviour of bats, such as the barbastelle Barbastella barbastellus, which prefers to hibernate at low temperatures. The species is also known for its large annual fluctuations in the number of wintering individuals, so inference about population trends should be based on long-term data. Prior to 2005, analyses indicated stable or even increasing barbastelle population in Poland. We analysed the results of 13 winter bat counts (2005–2017) of the species from 15 of the largest hibernacula, and additional site of 47 small bunkers, in Poland. The total number of wintering individuals remained stable during the study period, because the barb…
Oxidation, efflux, and isotopic fractionation of methane during autumnal turnover in a polyhumic, boreal lake
2007
[1] We studied the oxidation and efflux of methane (CH4) in a small, polyhumic lake, Mekkojarvi (southern Finland), during 6 weeks in autumn when the stability of the water mass first weakened, temporarily restabilized, and finally mixed completely. During the summer stratification period, CH4 had accumulated in the anoxic hypolimnion to high concentrations (>150 mmol m−3). Gradual mixing of the water column during the autumn allowed access to both oxygen and CH4 by aerobic methane-oxidizing bacteria (MOB) deeper in the water column. Thus the bulk (∼83–88%) of the CH4 accumulated in the hypolimnion was subsequently consumed by MOB while only 12–17% was lost from the lake to the atmosphere a…
A Knowledge-Based System as a Sustainable Software Application for the Supervision and Intelligent Control of an Alcoholic Fermentation Process
2020
One goal of specialists in food processing is to increase production efficiency in accordance with sustainability by optimising the consumption of raw food materials, water, and energy. One way to achieve this purpose is to develop new methods for process monitoring and control. In the winemaking industry, there is a lack of procedures regarding the common work based on knowledge acquisition and intelligent control. In the present article, we developed and tested a knowledge-based system for the alcoholic fermentation process of white winemaking while considering the main phases: the latent phase, exponential growth phase, and decay phase. The automatic control of the white wine&rsquo