Search results for "Formulation"

Preparation of fungal conidia impacts their susceptibility to inactivation by ethanol vapours.

2009

Abstract A common protocol employed for the preparation of conidia employs flooding a fungal colony grown on semi-solid media under optimum conditions with an aqueous solution. In contrast, conidia produced in a natural environment are usually not hydrated when disseminated in air and can be produced under water stress. In order to simulate the latter conditions, cultures were grown at different water activities and conidia were dry-harvested on the lid by turning the dishes upside-down then gently tapping the bottom of the box. This study aimed at assessing the effect of the preparation of fungal conidia on their inactivation by ethanol vapours. Firstly ethanol vapours (either 0.30 or 0.45…

Effect of different dispersing additives on the morphology and the properties of polyethylene-based nanocomposite films

2011

In this work, the use of a polar wax, e.g. amphiphilic Tegomer ® E 525 (TEG) is investigated with the aim of mod- ifying, and possibly improving, the dispersion of an organically modified nanoclay (OMMT), loaded at 5 wt%, in a poly- ethylene matrix (PE) at relatively low loading levels. We have indeed found that the incorporation of low loadings, e.g. 0.5 wt%, of TEG, an amphiphilic block co-polymer, into a PE/OMMT sample results in a substantial improvement of the clay dispersion in the nanocomposite and, consequently, of the mechanical and thermomechanical properties of the films. The achieved results are comparable to those obtained for systems containing traditional dispersing agents su…

Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients

2016

International audience; The aim of this study was to formulate a snack which consumption would contribute to fight against essential nutrientsdeficiencies in Malagasy children. We identified the principal characteristics that would make a food adopted by the Malagasypopulation, using focus groups and questionnaires. Based on households’ food beliefs and practices, specifications were definedto formulate products associating cassava roots and MO leaf powder that would be accepted by the consumers. Four cassavabased snacks were proposed, which varied in MO and sucrose quantities. Hedonic and choice tests were performed with children,which showed that children preferred the sweet product with …

Tasty business. Revue publiée sur le site https://impact.pub/

2016

Un outil sensoriel pour la mesure des préférences vis-à-vis du gras, du salé et du sucré

2012

La surconsommation d'aliments gras, salés ou sucrés est nuisible à la santé, et, même si elles sont entendues du public, les recommandations nutritionnelles visant à éviter ces comportements à risque restent trop partiellement suivies. On peut alors s’interroger sur les déterminants de ces comportements alimentaires et plus spécifiquement sur le plaisir apporté par la consommation des aliments considérés comme gras, salés ou sucrés. En effet, les matières grasses, le sucre et le sel induisent les propriétés sensorielles de l’aliment (goût, texture, palatabilité) et contribuent au plaisir lors de la consommation, parfois en contradiction avec les préoccupations nutritionnelles. Entre le plai…

Salt, sugar and lipid reduction in solid foods; a summary of the main outcomes from PLEASURE and TERIFIQ FP7 Twin projects

2018

National audience; Most developed countries are facing excessive consumption of salt, saturated fat and free sugars. The reduction of salt-sugar-saturated fats (SSSF) in foods influences not only its nutritional qualities but also its sensory properties and safety (e.g.shelf-life). The main challenge is to formulate healthier foods, which will be accepted by consumers. In this context, two FP7 European projects, TeRiFiQ and PLeASURe have been funded on the same call (2012-2015) to investigate innovative strategies for the reduction of sodium, sugar and fat content in selected foods. Both projects focused on staple foods such as cheese, meat, bakery (cake), sauces and also pizza as an assemb…

De la performance musicale dans la Guyane traditionnelle : expression cognitive singulière d?une musique-verbe

2021

Guianese culture and traditional music, here evoked, are various. It is more a transcultural process that, along centuries, gave an original result born in the Americas, in Guiana in this case. It is a form of refoundation, of recreation of cultures and new human beings generally called Creoles. The musical performance, that I study here, is the echo of social and cultural space of this reformulation of thought, life, and conception of the world. It is, as well, a mean of transposition and transformation of the values issued of diverse sources and categories. It is in no way a second-rate cultural practice, as it is the place where were born philosophies and actions for common life as well …

A branch-and-cut algorithm for the Team Orienteering Problem

2017

The Team Orienteering Problem aims at maximizing the total amount of profit collected by a fleet of vehicles while not exceeding a predefined travel time limit on each vehicle. In the last years, several exact methods based on different mathematical formulations were proposed. In this paper, we present a new two-index formulation with a polynomial number of variables and constraints. This compact formulation, reinforced by connectivity constraints, was solved by means of a branch-and-cut algorithm. The total number of instances solved to optimality is 327 of 387 benchmark instances, 26 more than any previous method. Moreover, 24 not previously solved instances were closed to optimality.

Functional a posteriori error equalities for conforming mixed approximations of elliptic problems

2014

In vitro evaluation of glycol chitosan based formulations as oral delivery systems for efflux pump inhibition.

2017

Recently, we have reported that glycol chitosan (GCS) was able to reverse the P- glycoprotein (P-gp) efflux pump. The objective of the present study was to evaluate the potential of two GCS-based dosage forms (aqueous solution or nanoparticle suspension) for oral administration of the P-gp substrate Rho-123. A further aim of the present study was to assess the effect of the glycol chitosan-4-thiobutylamidine thiomer (GCS-TBA) on P-gp activity considering that the corresponding thiomer of chitosan series is a well-known P-gp inhibitor. Pre-treatment of Caco-2 cell monolayer with a GCS solution or GCS-based nanoparticles increased the absorptive transport of Rho-123 across the monolayer of 1.…