Search results for "Engineering sciences"

showing 10 items of 2347 documents

Theoretical and experimental study of two discrete coupled Nagumo chains

2001

We analyze front wave (kink and antikink) propagation and pattern formation in a system composed of two coupled discrete Nagumo chains using analytical and numerical methods. In the case of homogeneous interaction among the chains, we show the possibility of the effective control on wave propagation. In addition, physical experiments on electrical chains confirm all theoretical behaviors.

nonlinear dynamicsNagumoneural network[NLIN.NLIN-PS] Nonlinear Sciences [physics]/Pattern Formation and Solitons [nlin.PS][SPI.TRON] Engineering Sciences [physics]/Electronics[PHYS.COND.CM-DS-NN] Physics [physics]/Condensed Matter [cond-mat]/Disordered Systems and Neural Networks [cond-mat.dis-nn]
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An introductive course to some numerical approximation methods for ordinary and partial differential equations

2021

These lectures notes were written for students of the first year of the international Master ‘Maths for Physics’ at the University of Burgundy in 2021, as a part of the course called ‘Numerical Methods’. It was designed for a total of 22 hours of classes. The main objective of this course is to provide a first insight into numerical methods to solve mathematical problems inspired from physics and engineering. It focuses both on the mathematical fundations and justifications of numerical methods and on practical aspects related to their implementation.

numerical analysis[SPI] Engineering Sciences [physics][MATH] Mathematics [math][INFO] Computer Science [cs][PHYS] Physics [physics]
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Sensory evaluation with consumers revisited thanks to Free-Comment

2021

International audience

open-ended questions[SPI]Engineering Sciences [physics][SDV.AEN] Life Sciences [q-bio]/Food and Nutritionstability of sensory data[SPI] Engineering Sciences [physics]ideal product[SHS] Humanities and Social Sciences[SDV.AEN]Life Sciences [q-bio]/Food and Nutritiontemporal sensory analysismultiple-response correspondence analysis (MR-CA)ComputingMilieux_MISCELLANEOUS[SHS]Humanities and Social Sciences
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Near‐IR Radiation‐Induced Attenuation of Aluminosilicate Optical Fibers

2021

The X-ray radiation-induced attenuation (RIA) growth kinetics are studied online in different single-mode aluminosilicate optical fibers in the near-IR (NIR) domain to evaluate their potential in terms of dosimetry. The optical fibers differ by Al contents, core sizes, drawing parameters, and also by a preform deposition process. The data show no dependence of the RIA on all these parameters, a positive result for the design of point or distributed radiation detectors exploiting RIA to monitor the dose. The RIA growth rate is unchanged for dose rates changing from 0.073 to 6.25 Gy(SiO2) s−1, and the RIA linearly increases with the dose up to 2 kGy(SiO2). Small but noticeable RIA changes are…

optical fibersMaterials scienceOptical fiberRadiation induced02 engineering and technology01 natural scienceslaw.inventionX-ray irradiations[SPI]Engineering Sciences [physics]020210 optoelectronics & photonicsAluminosilicatelaw0103 physical sciences0202 electrical engineering electronic engineering information engineeringMaterials Chemistryradiation-induced attenuationElectrical and Electronic EngineeringComposite materialComputingMilieux_MISCELLANEOUS010308 nuclear & particles physicsAttenuationSurfaces and InterfacesCondensed Matter PhysicsSurfaces Coatings and FilmsElectronic Optical and Magnetic Materialsaluminosilicate glassesradiation effectsphysica status solidi (a)
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Oxysterols Incorporate in Primary Porcine Retinal Pigment Epithelial Cells and Induce Inflammation and Oxidative Stress

2006

International audience; Purpose: : Aging is associated with an accumulation of cholesterol in the Bruch’s membrane. Cholesterol is prone to undergo oxidation and to generate oxysterols that have cytotoxic properties. The aim of this study was to evaluate the effects of oxysterols on cell viability, oxidative stress and inflammation and to measure oxysterol incorporation in primary porcine retinal pigment epithelial (RPE) cell cultures. Methods: : Porcine RPE cells were incubated with oxysterols (24S–hydroxycholesterol, 24OH ; 25–hydroxycholesterol, 25OH and 7–ketocholesterol, 7K) (100µg, 50µM) for 24 and 48h. Cell viability was evaluated by measuring mitochondrial succinate dehydrogenase (S…

oxidationinflammation[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA]Life Sciences [q-bio]/Food engineeringaging[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringfree radical damage
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HDR-­ARtiSt: a FPGA-­based Smart Camera for High Dynamic Range color video from multiple exposures

2014

International audience; A camera is able to capture only a part of a high dynamic range scene information. The same scene can be fully perceived by the human visual system. This is true especially for real scenes where the difference in light intensity between the dark areas and bright areas is high. The imaging technique which can overcome this problem is called HDR (High Dynamic Range). It produces images from a set of multiple LDR images (Low Dynamic Range), captured with different exposure times. This technique appears as one of the most appropriate and a cheap solution to enhance the dynamic range of captured environments. We developed an FPGA-based smart camera that produces a HDR liv…

parallel processingFPGA implementationComputingMethodologies_IMAGEPROCESSINGANDCOMPUTERVISIONSmart cameraHigh dynamic rangeimage enhancement[ SPI.SIGNAL ] Engineering Sciences [physics]/Signal and Image processingimage reconstruction[SPI.SIGNAL]Engineering Sciences [physics]/Signal and Image processing[SPI.SIGNAL] Engineering Sciences [physics]/Signal and Image processing
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Giving patients secure " google-like " access to their medical record

2008

International audience; The main problem for the patient who wants to have access to all of the information about his health is that this information is very often spread over many medical records. Therefore, it would be convenient for the patient, after being identified and authenticated, to use a kind of specific medical search engine as one part of the solution to this main problem. The principal objective is for the patient to have access to his or her medical information at anytime and wherever it has been stored. This proposal for secure "Google Like" access requires the addition of different conditions: very strict identity checks using cryptographic techniques such as those planned …

patient identifier[ INFO.INFO-DB ] Computer Science [cs]/Databases [cs.DB][INFO.INFO-DB]Computer Science [cs]/Databases [cs.DB]watermarking[INFO.INFO-DB] Computer Science [cs]/Databases [cs.DB]electronic signaturedirect accessdata securitymedical recordgridComputingMilieux_MISCELLANEOUS[SPI.SIGNAL] Engineering Sciences [physics]/Signal and Image processing
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Les circuits de la gourmandise

2010

National audience; Le plaisir gustatif peut être une expérience très forte. Mais d'où vient la valeur hédonique que nous attribuons à un goût ? Au niveau du cerveau, l'idée d'un centre unique du plaisir a fait long feu. Les techniques d'imagerie révèlent plutôt un réseau.

plaisir[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionalimentation[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition[SDV.IDA]Life Sciences [q-bio]/Food engineeringgoûtcerveau[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringdopamine[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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Toward Sustainable PLA-Based Multilayer Complexes with Improved Barrier Properties

2019

Poly(lactic acid) or PLA is currently considered as one of the most promising substitutes of conventional plastics, with low environmental impact, especially for food packaging applications. Nevertheless, some drawbacks, such as high permeability to oxygen, are still limiting its industrial applications. The objective of this study was to highly increase the oxygen barrier performance of PLA without compromising its sustainable nature and following the principles of circular economy perspective. Coproducts coming from mill industries, such as wheat gluten proteins (WG), were used to produce PLA-WG-PLA multilayer complexes with improved barrier performance. Different technologies of industri…

plastic materialCorona treatment[SDV]Life Sciences [q-bio]General Chemical EngineeringHot-pressingWheat glutenemballage alimentaire02 engineering and technologyHot pressing01 natural sciencesOXYGEN[SPI]Engineering Sciences [physics]CARBON-DIOXIDEchemistry.chemical_compoundSurface modificationWheat glutenPolylactic acidCoatingComputingMilieux_MISCELLANEOUSPOLY(LACTIC ACID)Spin coatingsustainable developmentplastiqueANTIMICROBIAL PROPERTIES021001 nanoscience & nanotechnologyFood packagingdéveloppement durableBiobased and biodegradable polymers0210 nano-technologyMaterials scienceWATER-VAPOR BARRIERGLASS-TRANSITIONPROTEIN ISOLATESpin coatingNanotechnologyengineering.materialFILMS010402 general chemistry12. Responsible consumptionPoly(lactic acid) PLAEnvironmental ChemistryEFFICIENT GASRenewable Energy Sustainability and the EnvironmentPOLYLACTIC ACIDHigh-pressure homogenizationCorona treatmentGeneral Chemistry0104 chemical scienceschemistryengineeringSurface modificationacide lactiqueACS Sustainable Chemistry & Engineering
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Physical and chemical interactions involved in several flavour compounds/food matrix systems

2002

National audience; Food-matrix components, such as proteins, polysaccharides, and lipids interact with flavour compounds in different ways. Proteins bind flavour compounds mostly by hydrophobic interactions and possible hydrogen bonding, as illustrated by molecular visualisation. Addition of fat induces a great retention of hydrophobic compounds, which depend on the nature of fat, degree of unsaturation, hydrophobic chain length of fatty acids. Addition of hydrocolloids modifies the release of hydrophobic aroma compounds, due to a lower diffusion in the matrix. In jellified systems, gel structure not only affects partition coefficients but also mass transfer coefficients of flavour compound…

polyosidearomalipid[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA]Life Sciences [q-bio]/Food engineeringinteraction[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringproteinfood matrix
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