Search results for "Aliment"
showing 10 items of 1752 documents
Role of polysialic acid (PSA) in the control of food intake and body weight
2013
Hypothalamus plays a major role in the regulation of energy homeostasis by the presence of neural circuits controlling food intake. These circuits are plastic and can be rewired during adulthood. We hypothesized that synaptic plasticity can occur during physiological conditions. We have shown that synaptic contact on hypothalamic anorexigen POMC neurons are rewired in mouse upon high fat diet (HFD). This synaptic process is mandatory to adjust energy intake and requires the glycan PSA (polysialic acid). PSA promotes synaptic plasticity in the brain by the weakening of cell-to-cell interaction by addition on NCAM (neural cell adhesion molecule). We hypothesized that a defect in brain synapti…
Les coûts de production de vins d'AOC en Bourgogne
1996
The characteristics of the production process of wine in Burgundy are the small size of the viticultural holdings and the fact that each vine-grower cultivates several patches in different villages, which permits them to produce wines belonging to one of the four hierarchical levels in the "guaranteed vintage" system (AOC). Such an organization incites to define the concept of "vintage portfolio" associated with each viticultural holding.The aim of our paper is to verify if the behaviour of the vine- growers leads them to have production costs (here the cost of grapes) that depend on the one hand on their vintage portfolio and on the other hand on their stategy. Concerning this last element…
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese
2013
To evaluate the efficacy of lactic acid bacteria (LAB) to improve the hygienic safety of a traditional raw milk cheese, the raw ewes’ milk protected denomination of origin (PDO) Pecorino Siciliano cheese was used as a model system. Different Pecorino Siciliano curds and cheeses were used as sources of autochthonous LAB subsequently used as starter and non-starter LAB. These were screened for their acidification capacity and autolysis. Starter LAB showing the best performance were genotypically differentiated and identified: two strains of Lactococcus lactis subsp. lactis were selected. From the nonstarter LAB, Enterococcus faecalis, Lactococcus garvieae and Streptococcus macedonicus strains…
“Gli Alleati sono venuti prima per fare la guerra”. Guerra, emergenza alimentare e conflitto sociale in Sicilia (1943-1945)
2015
La storiografia ha da tempo evidenziato il rapporto tra il crollo delle “basi di massa del fascismo” (Gallerano) e l’incapacità del regime, negli ultimi anni del conflitto, di trovare soluzioni alle difficoltà negli approvvigionamenti. Soprattutto nelle campagne meridionali, fame e miseria – effetti tangibili della guerra totale – determinarono insieme alle sconfitte subite in Africa e ai pesantissimi bombardamenti alleati, una diffusa disaffezione verso il regime. Non a caso, la promessa della fine dei razionamenti e della fame costituì uno degli elementi principali della propaganda anglo-americana in vista dello sbarco del luglio ‘43. E in effetti, nelle parole dei testimoni, al ricordo d…
INDAGINI SPETTROSCOPICHE SU PRODOTTI LATTIERO-CASEARI: UN APPROCCIO CHEMIOMETRICO ALLA TRACCIABILITÀ
Capitalismo de cruzada
2008
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation.
2021
Abstract This work was carried out to elaborate selenium (Se) bio-enriched fermented Mediterranean fruit juices. To this purpose, pomegranate and table red grape juices were added with sodium selenite (Na2SeO3) and fermented by Levilactobacillus brevis CRL 2051 and Fructobacillus tropaeoli CRL 2034 individually or combined. To better evaluate the effect of selenite addition and starter strain inoculums on the total bacterial community of the fruit juices, fermentation trials were performed with raw and pasteurized fruit juices. No statistical significant differences were observed for total mesophilic microorganisms (TMM) and rod-shaped lactic acid bacteria (LAB) levels among raw and pasteur…