Search results for " zero"

Multimodal interactions

2016

Revue; International audience; Introduction A central sensory characteristic of food is its flavor, which, most of the time, confers to a given food product its identity and typicality, and thus contribute to its liking (Prescott, 2015). Flavor has been defined as a sensory percept induced by food or beverage tasting. This holistic perception is constructed through the functional integration of information transmitted by the chemical senses: olfaction, gustation, and oral and nasal somatosensory inputs (Thomas-Danguin, 2009). Flavor may be influenced by other nonchemical sensory inputs such as texture, sound, or color (Spence, 2013). The functional integration of information transmitted by …

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…

Organic carbon dynamics in soil particle-size separates of sandy Spodosols when forest is cleared for maize cropping

2003

Summary In southwest France, much of the forest lands on sandy Spodosols has been converted to continuous maize cropping in the last few decades. To evaluate the impacts of such change on the content and properties of the soil organic matter, we compared the amount of organic carbon and 13C natural abundance in soil and particle-size separates at three locations, selected on the basis of different contents of 0–50 μm particles (clay + silt). After three decades of cultivation, the amount of carbon from the forest pools (Cf) decreased by about 60%, attributable mainly to easily degradable material in sand-sized fractions (−70%). However, a recalcitrant residue remained in soil at a constant …

Presence of trichothecenes and co-occurrence in cereal-based food from Catalonia (Spain)

2011

The most important trichothecenes are HT-2 toxin (HT2) and T-2 toxin (T2) from type A and deoxynivalenol (DON) from type B. Thus, the aim of the current study was to assess the occurrence of these trichothecenes in the Catalonian market. 479 food samples were taken from the most susceptible to trichothecenes contamination and most commonly consumed in Catalonia commodities. DON, T2 and HT2 toxin were determined in breakfast cereals, snacks and pasta samples following extraction, clean-up, derivatization and finally analysis by GC–ECD. Moreover, these mycotoxins were determined in sliced bread, sweet corn and beer by LC–DAD. Our results showed that DON was the main trichothecene present in t…

Climatic gradients along the windward slopes of Mount Kenya and their implication for crop risks. Part 1: climate variability

2012

In tropical mountains, the way topographical gradients translate in terms of intra-seasonal and interannual climate variability (especially rainfall and evapotranspiration) is relatively unknown, yet it is an important issue for agriculture and food security. The eastern slopes of Mount Kenya, in East Africa, with their wide range of agro-ecological conditions, are appropriate for the study of these aspects. Daily (monthly) rainfall data from 11 (24) stations at different elevations and exposures are collected for the period 1961-2006. For the elevation belts suitable for farming and agro-pastoral activities, mostly below 2000 m, it is found that not all rainfall characteristics co-vary wit…

2017

AbstractFuture changes in the structure of daily rainfall, especially the number of rainy days and the intensity of extreme events, are likely to induce major impacts on rain-fed agriculture in the tropics. In Africa this issue is of primary importance, but the agreement between climate models to simulate such descriptors of rainfall is generally poor. Here, we show that the climate models used for the fifth assessment report of IPCC simulate a marked decrease in the number of rainy days, together with a strong increase in the rainfall amounts during the 1% wettest days, by the end of the 21st century over Southern Africa. These combined changes lead to an apparent stability of seasonal tot…

Capillary Electrophoresis in Wine Science

2016

International audience; Capillary electrophoresis appeared to be a powerful and reliable technique to analyze the diversity of wine compounds. Wine presents a great variety of natural chemicals coming from the grape berry extraction and the fermentation processes. The first and more abundant after water, ethanol has been quantified in wines via capillary electrophoresis. Other families like organic acids, neutral and acid sugars, polyphenols, amines, thiols, vitamins, and soluble proteins are electrophoretically separated from the complex matrix.Here, we will focus on the different methodologies that have been employed to conduct properly capillary electrophoresis in wine analysis.Two examp…

Towards events ontology based on data sensors network for viticulture domain

2018

International audience; Wine Cloud project is the first "Big Data" platform on the french viticulture value chain. The aim of this platform is to provide a complete traceability of the life cycle of the wine, from the wine-grower to the consumer. In particular, Wine Cloud may qualify as an agricultural decision platform that will be used for vine life cycle management in order to predict the occurrence of major risks (vine diseases, grape vine pests, physiological risks, fermentation stoppage, oxidation of vine, etc...). Also to make wine production more rational by offering winegrower a set of recommendation regarding their strategy's of production development. The proposed platform "Wine …

Bread aroma

2020

: This chapter will review the different synthetic pathways of bread volatiles in conventional white bread. The influence of traditional and innovative raw materials and breadmaking processes on the formation of volatiles will then be discussed. Next, extraction and analytical methods used to identify volatiles that participate in bread aroma will be presented. Volatiles that have been identified in freshly baked white bread will be listed and the ones that are potent odorants highlighted. Finally, the techniques employed by the baking industry to enhance bread aroma will be described.

Spatial and temporal stability of weed populations over five years

2000

Abstract The size, location, and variation in time of weed patches within an arable field were analyzed with the ultimate goal of simplifying weed mapping. Annual and perennial weeds were sampled yearly from 1993 to 1997 at 410 permanent grid points in a 1.3-ha no-till field sown to row crops each year. Geostatistical techniques were used to examine the data as follows: (1) spatial structure within years; (2) relationships of spatial structure to literature-derived population parameters, such as seed production and seed longevity; and (3) stability of weed patches across years. Within years, densities were more variable across crop rows and patches were elongated along rows. Aggregation of …