Search results for " Transition"

showing 10 items of 2751 documents

Comparison between Focused Electron/Ion Beam-Induced Deposition at Room Temperature and under Cryogenic Conditions

2019

This article belongs to the Special Issue Multi-Dimensional Direct-Write Nanofabrication.

focused ion beamMaterials scienceIon beamlcsh:Mechanical engineering and machinery02 engineering and technologyReview01 natural sciencesFocused ion beamIoncircuit editelectrical contacts0103 physical sciencesfocused ion beam-induced depositionDeposition (phase transition)lcsh:TJ1-1570Electrical and Electronic EngineeringThin filmLithographyFocused ion beam-induced deposition010302 applied physicsFocused ion beamNanowiresbusiness.industryMechanical Engineering021001 nanoscience & nanotechnologyElectrical contactsfocused electron beam-induced depositionFocused electron beam-induced depositionthin filmsnanowiresControl and Systems EngineeringOptoelectronicslithographyErratum0210 nano-technologybusinessLayer (electronics)Micromachines
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Agri-Food Markets towards Sustainable Patterns

2020

In recent decades, the confluence of different global and domestic drivers has led to progressive and unpredictable changes in the functioning and structure of agri-food markets worldwide. Given the unsustainability of the current agri-food production, processing, distribution and consumption patterns, and the inadequate governance of the whole food system, the transition to sustainable agriculture and food systems has become crucial to effectively manage a global agri-food market able in supporting expected population growth and ensuring universal access to sufficient, safe, and nutritious food for all. Based on a critical review of the existing international literature, the paper seeks to…

food systemsGeography Planning and Developmentlcsh:TJ807-830lcsh:Renewable energy sourcesalternative food networks010501 environmental sciencesManagement Monitoring Policy and Lawsustainability transitions01 natural sciencesShort food supply chainfood policyBody of knowledge0502 economics and businessSustainable agricultureliberalizationAlternative food networkIndustrial organizationlcsh:Environmental sciences0105 earth and related environmental scienceslcsh:GE1-350Food securityRenewable Energy Sustainability and the Environmentlcsh:Environmental effects of industries and plants05 social sciencesfood securityShort food supply chainslanguage.human_languagenutritionlcsh:TD194-195Food systemSustainabilityFood policylanguageFood systemsWhole food050202 agricultural economics & policyBusinessshort food supply chainsglobalizationSustainability
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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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Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions

2019

International audience; Edible films based on gelatin and chitosan have high gas and aroma barrier properties. This study focused on their capability to sorbed/retain aroma compounds (1-hexanal, 2-hexen-1-ol, 1-hexanol, 3-hexanone and phenol) at three relative humidity level (≤2%, 53% or 84% RH). Whatever the relative humidity condition, the order of sorption is keton (3-hexanone) < aldehyde (1-hexanal) < aliphatic alcohols (2-hexen-1-ol and 1-hexanol) < phenol. This order could be related to the intrinsic chemical properties of aroma compounds. The increase in moisture enhanced the sorption at the highest RH for all the aroma compounds. However, a competition between water and aliphatic al…

food.ingredientChromatography GasAntiplasticization030309 nutrition & dieteticsActive edible filmsGelatinStructure propertiesAnalytical Chemistry03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyfood[SDV.IDA]Life Sciences [q-bio]/Food engineeringPhenolRelative humidityAroma0303 health sciencesChitosanVolatile Organic CompoundsAroma sorptionMoisturebiologyCalorimetry Differential ScanningPhenolChemistryPlasticizationPlasticizerTemperatureSorptionHumidity04 agricultural and veterinary sciencesGeneral MedicineKetonesbiology.organism_classification040401 food scienceKinetics13. Climate actionAlcoholsGelatinAdsorptionGlass transitionGlass transitionFood ScienceNuclear chemistry
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Impact of electron beam irradiation on fish gelatin film properties

2016

International audience; The objective of this work was to display the effect of electron beam accelerator doses on properties of plasticized fish gelatin film. Electron spin resonance indicates free radical formation during irradiation, which might induce intermolecular cross-linking. Tensile strength for gelatin film significantly increases after irradiation (improved by 30% for 60 kGy). The vapour permeability is weakly affected by irradiation. Surface tension and its polar component increase significantly and are in accordance with the increase of wettability. So, irradiation may change the orientation of polar groups of gelatin at the film surface and crosslink the hydrophobic amino aci…

food.ingredientMaterials scienceMechanical and water barrier propertiesCross linkingFree RadicalsSurface Properties[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionMechanical-propertiesGamma-irradiationElectrons02 engineering and technologyGelatinAnalytical ChemistryCrystallinity0404 agricultural biotechnologyfoodUltimate tensile strength[SDV.IDA]Life Sciences [q-bio]/Food engineeringAnimalsThermal stabilityIrradiationEnvironmental scanning electron microscopeWater-vapor permeabilityRadiationCalorimetry Differential ScanningSkin gelatinProtein filmsFishes[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringWater04 agricultural and veterinary sciencesGeneral Medicine021001 nanoscience & nanotechnology040401 food scienceEdible filmsChemical engineeringElectron beam irradiationGluten filmsBiodegradationGelatinWettingGelatin network0210 nano-technologyGlass transition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionSurface hydrophobicityFood ScienceCross-linking
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Retention/release equilibrium of aroma compounds in fat-free dairy gels

2010

BACKGROUND: The replacement of fat by thickeners in fat-free yoghurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxy…

food.ingredientPectinPolysaccharide01 natural sciencesPhase TransitionDAIRY GELchemistry.chemical_compound0404 agricultural biotechnologyfoodPECTINAROMA RELEASE[SDV.IDA]Life Sciences [q-bio]/Food engineeringAroma compoundFood scienceAromaHYDROPHOBICITYchemistry.chemical_classificationVolatile Organic CompoundsNutrition and DieteticsChromatographyAqueous mediumbiologyFood additive010401 analytical chemistryfood and beveragesFood composition data04 agricultural and veterinary sciencesbiology.organism_classificationDietary Fats040401 food science0104 chemical sciencesPartition coefficientKineticschemistryPectinsDairy ProductsGelsHydrophobic and Hydrophilic InteractionsAgronomy and Crop ScienceFood ScienceBiotechnologyJournal of the Science of Food and Agriculture
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Offensive Transitions in High-Performance Football: Differences Between UEFA Euro 2008 and UEFA Euro 2016

2019

[Abstract] Coaches, footballers and researchers agree that offensive transitions are one of the most important moments in football today. In a sport where defense over attack dominates, with low scores on the scoreboard, the importance of these actions from the offensive point of view becomes very important. Despite this, scientific literature is still very limited on this topic. Therefore, the objectives set out in the present investigation have been two: first, by means of a proportion analysis and the application of a chisquare test, it was intended to describe the possible differences between the offensive transitions made in the UEFA Euro 2008 and UEFA Euro 2016; then, through differen…

footballMixed methodsmixed methodslcsh:BF1-990FootballMixed methods researchFootballScientific literaturePhase (combat)050105 experimental psychologyObservational methodologyCompetition (economics)03 medical and health sciencesHigh performance0302 clinical medicineSoccerEconometricsPsychologyObservació (Mètode científic)Sport strategyObservation (Scientific method)0501 psychology and cognitive sciencesSet (psychology)Observational methodologyGeneral PsychologyOriginal ResearchEstratègia esportiva05 social sciencesOffensiveoffensive transitionsQuarter (United States coin)Offensive transitionslcsh:PsychologyFutbolobservational methodologyPsychologyInvestigació amb mètodes mixtoshigh performance030217 neurology & neurosurgeryFrontiers in Psychology
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Communication between iron(II) building blocks in cooperative spin transition phenomena

2003

[EN] In the present article we discuss the cooperative nature of the spin crossover phenomenon in iron(II) complexes, providing a perspective of the state of the art in this area. The first aspect we discuss is the role of the intermolecular interactions, more precisely the ¿-interactions, in mononuclear complexes. We show that by playing with the nature of the ligands, aliphatic, aromatic, or extended aromatic, it is possible to create stronger cohesive forces and receive a more cooperative response from the compound. In the next step the singular family of bipyrimidine-bridged iron(II) dinuclear compounds is presented as the simplest example of polynuclear spin crossover complexes exhibit…

genetic structuresStereochemistryChemistryIntermolecular forceSupramolecular chemistrySpin transitionSpin transitionIron(II) complexesInorganic ChemistryChemical physicsSpin crossoverFISICA APLICADAIntramolecular forceMaterials ChemistryMolecular magnetismPhysical and Theoretical ChemistrySupramolecular chemistryTopology (chemistry)Curse of dimensionalityCoordination Chemistry Reviews
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Bayesian estimation of partial population continuity using ancient DNA and spatially explicit simulations.

2017

Abstract The retrieval of ancient DNA from osteological material provides direct evidence of human genetic diversity in the past. Ancient DNA samples are often used to investigate whether there was population continuity in the settlement history of an area. Methods based on the serial coalescent algorithm have been developed to test whether the population continuity hypothesis can be statistically rejected by analysing DNA samples from the same region but of different ages. Rejection of this hypothesis is indicative of a large genetic shift, possibly due to immigration occurring between two sampling times. However, this approach is only able to reject a model of full continuity model (a tot…

genomewide autosomal datamtDNApartial population continuityspatial explicit simulationsserial coalescentpopulation geneticsOriginal ArticleOriginal ArticlesNeolithic transition in Europeancient DNAEvolutionary applications
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Intercomparison of volcanic gas monitoring methodologies performed on Vulcano Island, Italy

2004

[1] Volcanic gas emissions from fumaroles on the rim of La Fossa crater, Vulcano Island, Italy, were measured simultaneously using direct sampling (for H2O, CO2, total sulfur, HCl and HF), filter packs (for SO2, HCl, HF) and short-path active-mode FTIR measurements (for H2O, CO2, SO2, HCl and HF) in an intercomparison study in May 2002. The results show that Cl/F ratios were in good agreement between all three methods, and that FTIR and direct sampling determined comparable proportions of CO2 and H2O. Amounts of total S observed in direct sampling data were approximately double the amounts of SO2 measured with filter packs and FTIR. This difference could be attributed either to the fact FTI…

geographygeography.geographical_feature_categoryInfrared spectroscopychemistry.chemical_elementMineralogySulfurFumarolechemistry.chemical_compoundGeophysicsVolcanochemistryImpact craterGeneral Earth and Planetary SciencesSublimation (phase transition)Fourier transform infrared spectroscopySulfur dioxideGeologyGeophysical Research Letters
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