Search results for "IMPR"

Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata)

2015

Abstract The aim of this study was to determine the possible technological uses of biopreservation and vacuum impregnation techniques to extend shelf life of gilthead sea bream fillets. Two impregnation media were studied: a solution containing lactic acid bacteria (LAB) and a nisin solution. Vacuum impregnation was carried out at 4 °C. Fillets were immersed in a vessel containing the impregnation solution and vacuum was applied during 5 min. After this time atmospheric pressure was restored leaving samples under the liquid for 5 min more. Weight gain, physico-chemical properties (moisture, pH, water activity and TVBN), color and microbiological counts were studied during 15 days of storage…

Molecularly imprinted polymer solid phase extraction of fungicides from wine samples

2014

In order to preconcentrate iprodione fungicide in white wine samples, molecularly imprinted polymers (MIPs) specific for iprodione were synthesized using two polymerization approaches: precipitation (MIPp) and bulk polymerization (MIPb). A comparison of the performance of the MIPs and the corresponding non-imprinted polymers (NIPs) was conducted in batch studies. In this case, the MIPp revealed better recognition properties toward iprodione in wine samples than the MIPb. The MIPp and MIPb were then used as sorbents on solid phase extraction cartridges (MISPEp and MISPEb consecutively) in order to pre-concentrate iprodione from white wine samples. The optimization of the MISPE elution step w…

INNOVAZIONE DEI MATERIALI NATURALI: TERRA E NANOTUBI DI ARGILLA PER UNA SFIDA SOSTENIBILE

2019

All’interno del dibattito culturale che vede la questione ambientale come prioritaria e con riferimento a studi e ricerche che negli ultimi anni hanno promosso materiali compositi a base di terra cruda, gli Autori, consapevoli della necessità che il rapporto fra Progetto e Materia debba assumere una nuova centralità supportato dalle specificità della Tecnologia dell’Architettura, illustrano le risultanze di una sperimentazione che ha l’obiettivo di migliorare le prestazioni della terra cruda con l’apporto delle nanotecnologie, sviluppando un ‘nuovo materiale’ con una ridotta embodied energy e una ridotta quantità di emissioni di CO2 in atmosfera.

Performance improvement of a Savonius water rotor with novel blade shapes

2021

Abstract Savonius water rotor is a prominent drag based turbine able to extract energy available in flowing water with low velocity like river streams, tidal currents or other man made water canals. However, in view of its low performance, an enhanced design of the rotor blades is necessary to better its efficiency. Therefore, the present study aims to improve the efficiency of Savonius rotor by changing the blade design. Different blade shapes were investigated numerically using computational fluid dynamics (CFD). Using conventional design, the peak power coefficient was found to be 0.166 at tip-speed ratio of 0.78. However, the peak power coefficient reaches 0.184 using the optimal blade …

La naissance des préférences alimentaires

2012

Pourquoi certains enfants adorent les cornichons alors que d’autres détestent le fromage ? Pourquoi sont-ils si attirés vers le sucré ? Pourquoi certains deviennent difficiles à partir de 2 ans ? Quand doit commencer l’éducation alimentaire ? Comment éveiller le goût des enfants et les accompagner vers l’offre de la table familiale ? Quel est le poids des expériences précoces ? Que faire lorsque les courgettes restent dans l’assiette ? Ces questions viennent souvent aux parents des jeunes enfants, qui sont parfois perplexes quant à l’attitude à adopter. Elles sont aussi abordées de manière plus systématique par les chercheurs. Cet exposé montrera quand et comment les préférences alimentaire…

OPALINE: Observatory of food preferences in infants and children

2010

Acceptation of novel dietary flavours by infants after exposure to flavour in mother’s milk

2010

Périodes et facteurs sensibles pour la formation précoce des préférences alimentaires

2015

Eating behavior is a complex, essentially learned activity critical for development and survival. It can be broken down into several components: when, how, what and how much to eat.1,2 We will mainly describe in this chapter the important periods and factors associated with the development of “what” to eat, or in other words, food preferences and choice. Other aspects relevant to the early development of eating behavior have been previously reviewed.2,3 Although it has previously been shown that food and flavor preference may be influenced by flavor exposure during the prenatal period4-6, we will focus in this chapter on the acquisition of food preferences consecutive to direct exposure of …

Pheromonal imprinting in Drosophila melanogaster: preadult exposure affects free flight odor tracking in adult

2021

International audience

Focal Points in Collective Free Improvisation

2013

OLLECTIVE FREE IMPROVISATION (herein abbreviated as CFI), while not a recent phenomenon in music (free jazz’s first experiments date from the late 1950s), remains under-studied. The extant literature either deals with political aspects (Carles and Comolli 2000) or tries to analyze the resulting music, using musicological tools (Jost 1994) or new concepts drawn from the complexity sciences (Borgo 2005). My research on CFI focuses on a cognitive approach, in order to understand the process of collective improvisation: 1 how a group of improvisers who do not know each other and are not using a common referent 2 (Pressing 1988) can answer the challenge of making music together. This paper deals…