Search results for "04 agricultural and veterinary sciences"

Sulfites and the Wine Metabolome

2017

International audience; In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry. To improve the understanding of the chemistry involved in the SO2 protection, a series of bottle aged Chardonnay wines made from the same must, but with different concentrations of SO2 added at pressing were analyzed by ultrahigh resolution mass spectrometry (FT-ICR-MS) and excitation emission matrix fluorescence (EEMF).Metabolic fingerprints from FT-ICR-MS data could discriminate wines according to the added concentration to the must but they also revealed chemistry-related differences according to the type of stopper, providing a wine me…

The impact of the age of vines on soil hydraulic conductivity in vineyards in eastern Spain

2017

Soil infiltration processes manage runoff generation, which in turn affects soil erosion. There is limited information on infiltration rates. In this study, the impact of vine age on soil bulk density (BD) and hydraulic conductivity (Ks) was assessed on a loam soil tilled by chisel plough. Soil sampling was conducted in the inter row area of six vineyards, which differed by the age from planting: 0 (Age 0; just planted), 1, 3, 6, 13, and 25 years (Age 1, Age 3, Age 6, Age 13, and Age 25, respectively). The One Ponding Depth (OPD) approach was applied to ring infiltration data to estimate soil Ks with an α* parameter equal to 0.012 mm-1. Soil bulk density for Age 0 was about 1.5 times greate…

Optimization of CASA-Mot Analysis of Donkey Sperm : optimum Frame Rate and Values of Kinematic Variables for Different Counting Chamber and Fields

2020

In order to optimize the donkey sperm motility analysis by the CASA (Computer Assisted Sperm Analysis)-Mot system, twelve ejaculates were collected from six jackasses. Capillary loaded chamber (CLC), ISAS&reg

A microcosm experiment to evaluate the influence of location and quality of plant residues on residue decomposition and genetic structure of soil mic…

2007

The effects of location (soil surface vs. incorporated in soil) and nature of plant residues on degradation processes and indigenous microbial communities were studied by means of soil microcosms incubation in which the different soil zones influenced by decomposition i.e. residues, soil adjacent to residues (detritusphere) and distant soil unaffected by decomposition (bulk soil) were considered. Plant material decomposition, organic carbon assimilation by the soil microbial biomass and soil inorganic N dynamics were studied with 13 C labelled wheat straw and young rye. The genetic structure of the community in each soil zone were compared between residue locations and type by applying B- a…

High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

2019

Abstract The use of high pressure processing (HPP) for development of stable emulsion-based delivery systems has been recently increased. Under adequate conditions, application of high pressures modifies the functionality of protein and polysaccharide molecules and significantly promotes the emulsifying activities. Application of high pressures also modulates the emulsion microstructure without any destabilization and gelation of protein molecules. The lipid oxidation in HPP-treated emulsions can be accelerated, particularly with higher pressure levels, while the HPP utilization on emulsions in acidic conditions can highly inhibit the growth of spoilage and pathogenic microorganisms. In thi…

2018

Whisky can be described as a complex matrix integrating the chemical history from the fermented cereals, the wooden barrels, the specific distillery processes, aging, and environmental factors. In this study, using Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) and liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS), we analyzed 150 whisky samples from 49 different distilleries, 7 countries, and ranging from 1 day new make spirit to 43 years of maturation with different types of barrel. Chemometrics revealed the unexpected impact of the wood history on the distillate's composition during barrel aging, regardless of the whisky origin. Flavonols, ol…

Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

1997

Abstract The role of sodium nitrite on phospholipid composition was studied during the processing of cooked cured ham. Evolution of the different classes of phospholipids in raw meat, cured meat with brine injected at 0, 50 and 100 mg of sodium nitrite/kg meat, and cooked meat, was determined as well as fatty acid content of phosphatidyl choline and phosphatidyl ethanolamine in raw and cooked meat. The major effect of sodium nitrite was observed on phosphatidyl ethanolamine whose content was significantly lowered in the presence of this salt. This effect was observed at the end of the curing process and was not modified by the cooking. The fatty acid content between raw meat and cooked cure…

Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol,…

2019

Abstract The effect of supercritical carbon dioxide (SC-CO2) (10–40 MPa) and conventional extraction (CE) to recover oil from by-products obtained during “horchata” production was assessed. To evaluate both extraction techniques, the fatty acid composition, polyphenols, α-tocopherol, antioxidant capacity and lipid oxidation parameters of the extracts obtained were analysed. A linear relationship between extraction pressure and oil yield was observed. However, the highest oil yield was obtained under conventional extraction. The by-products from “horchata” presented a profile where monounsaturated fatty acids (MUFA) were the predominant, representing ≈ 70% of total fatty acids. The amount of…

Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies

1997

Abstract The effect of the small water-soluble peptides on the taste of cheeses has not been clarified yet because of the high difficulties to isolate them from the other water-soluble compounds. A new filtration method, nanofiltration, using ionizable membranes, allowed us to purify a peptidic fraction prepared from the permeate obtained by ultrafiltration (MWCO=1000) of a goat cheese water-soluble extract. A large proportion of mineral salts and a part of amino acids were eliminated from the nanofiltration retentate where a majority of small peptides were concentrated. The peptidic fraction was incorporated in a cheese model with known synergistic effectors such as mineral salts and amino…

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

2011

International audience; In recent years, health concerns related to salt have led to extensive research on low-salt foods. One major remaining issue is to reduce sodium content while still providing the salty fix, to maintain food appreciation, acceptance and choice. Using well-selected odours has been proposed to compensate for sodium chloride reduction in food, due to the cross-modal interactions between odour and taste. However, interactions between taste and odour, with regards to saltiness, remain poorly investigated. Moreover, although a few studies have assessed the influences of odour and sweet supra-threshold intensity on cross-modal interactions, none focused directly on how they …