Search results for "Doug"
showing 10 items of 60 documents
Bias correction of dynamically downscaled precipitation to compute soil water deficit for explaining year-to-year variation of tree growth over north…
2017
This paper documents the accuracy of a post-correction method applied to precipitation regionalized by the Weather Research and Forecasting (WRF) Regional Climate Model (RCM) for improving simulated rainfall and feeding impact studies. The WRF simulation covers Burgundy (northeastern France) at a 8-km resolution and over a 20-year long period (1989–2008). Previous results show a strong deficiency of the WRF model for simulating precipitation, especially when convective processes are involved. In order to reduce such biases, a Quantile Mapping (QM) method is applied to WRF-simulated precipitation using the mesoscale atmospheric analyses system SAFRAN («Système d'Analyse Fournissant des Rense…
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour
2018
Blanched skins and blanching water, by-products of almond processing, were evaluated as potential ingredients of bakery products. The research included three phases: i) optimization of skin drying; ii) optimization of quali-quantitative determination of phenolic compounds, by comparing three extracting protocols; iii) assessment of the impact of by-products on the rheology of composite meals with wheat flour. Besides being less time-consuming, drying at 60 °C for 30 min lowered effectively skin moisture (7.86 g/100 g) and kept better odor notes (leafy and rancid odor scored 6.1 and 0.2, respectively), as well as higher content of phenolics (813.89 µg/g, with the most effective extracting me…
Vulnérabilité des forêts de douglas du Morvan face au changement climatique : l'expérience de 2003
2010
International audience; Contexte et problématique : Lors de l'été 2003, les forêts bourguignonnes ont subi une sécheresse et une canicule dont l'intensité n'avait jamais été observée. Ce double stress hydrique et thermique a provoqué d'importants dépérissements, en particulier chez le douglas. Compte tenu de l'importance économique de cette essence en Bourgogne et de l'évolution climatique probable, il est nécessaire de suivre la vitalité des peuplements et de comprendre les facteurs de variations de la vulnérabilité des peuplements de douglas face à un type d'aléa dont la fréquence sera très probablement accrue dans les décennies à venir. Données et méthode : Pour cela sont analysées : - l…
Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough le…
2021
International audience; This work was performed to investigate on the yeast ecology of durum wheat to evaluate the interaction between kernel yeasts and the commercial baker's yeast Saccharomyces cerevisiae during dough leavening. Yeast populations were studied in 39 genotypes of durum wheat cultivated in Sicily. The highest level of kernel yeasts was 2.9 Log CFU/g. A total of 413 isolates was collected and subjected to phenotypic and genotypic characterization. Twenty-three yeast species belonging to 11 genera have been identified. Filobasidium oeirense, Sporobolomyces roseus and Aureobasidium pullulans were the species most commonly found in durum wheat kernels. Doughs were co-inoculated …
A product space reformulation with reduced dimension for splitting algorithms
2021
AbstractIn this paper we propose a product space reformulation to transform monotone inclusions described by finitely many operators on a Hilbert space into equivalent two-operator problems. Our approach relies on Pierra’s classical reformulation with a different decomposition, which results in a reduction of the dimension of the outcoming product Hilbert space. We discuss the case of not necessarily convex feasibility and best approximation problems. By applying existing splitting methods to the proposed reformulation we obtain new parallel variants of them with a reduction in the number of variables. The convergence of the new algorithms is straightforwardly derived with no further assump…
An Adaptive Alternating Direction Method of Multipliers
2021
AbstractThe alternating direction method of multipliers (ADMM) is a powerful splitting algorithm for linearly constrained convex optimization problems. In view of its popularity and applicability, a growing attention is drawn toward the ADMM in nonconvex settings. Recent studies of minimization problems for nonconvex functions include various combinations of assumptions on the objective function including, in particular, a Lipschitz gradient assumption. We consider the case where the objective is the sum of a strongly convex function and a weakly convex function. To this end, we present and study an adaptive version of the ADMM which incorporates generalized notions of convexity and penalty…
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health
2022
The purpose of this study was to develop functional breads with powdered Pleurotus eryngii. The breads were produced applying the traditional Italian style sourdough technology. P. eryngii powder was added to flour of tender wheat varieties (Grano Dei Miracoli, Inalettabile, Mentana, Gentilrosso, Ardito and a mix of Rieti, Verna, and Mentana) or semolina of durum wheat landrace (Saragolla) and subjected to sourdough fermentation. Sourdough inoculum was produced with selected strains of lactic acid bacteria (LAB) belonging to the species Levilactobacillus brevis, Weissella cibaria and Leuconostoc citreum. The addition of Pleurotus powdered (PP) (10% w/w) did not influence the fermentation pr…
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation
2015
Fifteen sourdoughs produced in western Sicily (southern Italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (LAB). pH and total titratable acidity (TTA) were mostly in the range commonly reported for similar products produced in Italy, but the fermentation quotient (FQ) of the majority of samples was above 4.0, due to the low concentration of acetic acid estimated by high performance liquid chromatography (HPLC). Specific counts of LAB showed levels higher than 10(8) CFU g(-1) for many samples. The colonies representing various morphologies were isolated and, after the differentiation based on phenotypic characteristics…
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours
2007
In order to explore the correspondence between raw material- and mature sourdough-lactic acid bacterial (LAB) communities, 59 Italian wheat (Triticum durum) grain samples, one bran and six non-conventional flour samples were analyzed through a culture-dependent approach. The highest cell count by an agar medium specific for LAB was 2.16 log CFU/g. From about 2300 presumptive LAB (Gram-positive and catalase-negative) colonies collected, a total of 356 isolates were subjected to identification by a genetic polyphasic strategy consisting of RAPD-PCR analysis, partial 16S rRNA gene sequencing, species-specific and multiplex PCRs. The isolates were recognized as 137 strains belonging to Aerococc…
Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads
2019
The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density…