Search results for "LAV"
showing 10 items of 3985 documents
Abolition de l’esclavage et réorganisation des colonies : les quinze décrets du 27 avril 1848
2022
International audience; L’esclavage a été aboli définitivement en France en 1848, soit plus d’un demi-siècle après la Déclaration des droits de l’homme et du citoyen de 1789, par décrets du Gouvernement provisoire de la IIème République naissante. En effet, le principe de l’abolition immédiate est proclamé dès le 4 mars 1848 par un décret rédigé par Victor Schœlcher rentré en France seulement la veille. Afin de préparer les mesures nécessaires pour en assurer son application, une Commission d’abolition présidée par Schœlcher est instituée. Ses travaux aboutissent à quinze décrets du 27 avril 1848, décrets proclamant l’abolition immédiate de l’esclavage − sans attendre un vote de l’Assemblée…
Arvovallan ja vakauden puolesta : Jugoslavian hajoaminen Ranskan parlametin keskusteluissa vuosina 1991-1995
2013
Tässä tutkimuksessa perehdytään niihin tulkintoihin, joita Ranskan parlamentissa esitettiin vuosina 1991–1995 Jugoslavian hajoamista seuranneeseen konfliktiin liittyen sekä siihen, miten tulkinnoista muodostui Ranskan sisäpoliittinen kysymys. Hallitukselle esitetyistä kysymyksistä on muodostunut tärkeä parlamentaarinen instrumentti, jonka avulla parlamentaarikoiden on mahdollista pakottaa haluamansa aiheet osaksi valtiopäivätyöskentelyä. Ensisijaisen tutkimusaineiston muodostavatkin Ranskan parlamentin istuntopöytäkirjoista löytyvät hallitukselle esitetyt kysymykset, joita täydentävät (entistä) Jugoslaviaa koskevat hallituksen tiedonannot. Aineistoa lähestytään noudattamalla Quentin Skinner…
Formation of 2,4,6-trichlorophenol and 2,4,6-trichloroanisole during treatment and distribution of drinking water
1995
Biomethylation of 2,4,6-trichlorophenol to the potent off-flavour compound 2,4,6-trichloroanisole has previously been found to cause taste and odour problems in drinking water. In the present study, both compounds were detected in seemingly unpolluted surface waters. However, the highest concentrations of 2,4,6-trichloroanisole in tap water were caused by the formation of 2,4,6-trichlorophenol during chlorine disinfection of drinking water and subsequent methylation of this compound in the distribution system. Analysis of samples from several sites in the investigated distribution systems showed that there was a substantial spatial and temporal variation of the concentration of both 2,4,6-t…
Outside-host predation as a biological control against an environmental opportunist disease
2017
Abstract Environmentally growing opportunist pathogens are a common threat to human health and food production. Due to environmental growth of the pathogen, these diseases are difficult to control with disinfectants and antibiotics. Thus, there is a need for sustainable and effective control methods against environmentally growing opportunist diseases. Predation is often a major limiting factor in the outside host environment. Here we propose that it could be used in the biological control of these diseases. We introduce a novel epidemiological model for environmentally growing opportunists combining pathogen growth within-host (SI model) and outside-host into classical predator-prey model.…
Statistical analysis of sensory profiling data. Graphs for presenting results (PCA and ANOVA)
2000
Abstract A principal component analysis is performed to analyse the matrix of median values, with 16 varieties in rows, and all descriptors in columns. Only texture descriptors contribute to the definition of the main axes. Six varieties are identified that score high on mealiness and low on moisture, the 10 other varieties are ordered according to a mashable axis which involves texture descriptors. Next we exclude texture descriptors since the main characteristics are already found, and mealy varieties since they are not suitable for steamed potatoes. A mixed linear model (ANOVA) with random subject effects is then used for each descriptor. Flavour and taste differences are found among the…
Supercritical CO2 extraction of oil, fatty acids and flavonolignans from milk thistle seeds: Evaluation of their antioxidant and cytotoxic activities…
2015
International audience; The optimal conditions of supercritical carbon dioxide (SC-CO2) (160-220 bars, 40-80 degrees C) technology combined with co-solvent (ethanol), to recover oil, flavonolignans (silychristin, silydianin and silybinin) and fatty acids from milk thistle seeds, to be used as food additives and/or nutraceuticals, were studied. Moreover, the antioxidant and cytotoxic activities of the SC-CO2 oil seeds extracts were evaluated in Caco-2 carcinoma cells. Pressure and temperature had a significant effect on oil and flavonolignans recovery, although there was not observed a clear trend. SC-CO2 with co-solvent extraction at 220 bars, 40 degrees C was the optimum treatment to recov…
Cheese flavour : instrumental techniques
2004
This chapter discusses instrumental techniques to analyze cheese flavor. It focuses on recent advances made to study and identify the taste-active components present in the water-soluble fraction of cheese. A general procedure for the preparation of fractions involves an extraction of grated cheese by water followed by a fractionation scheme, generally adapted from the fractionation protocol used to isolate cheese nitrogen fractions in the study of proteolysis in cheese during ripening. However, as sub-fractions have to be evaluated sensorially to assess their relative sensory impact and try to link it to their chemical composition, a suitable eluent has to be used in the chromatographic st…
Volatile components of dry-cured ham
1991
The volatile components of dry-cured ham were isolated by vacuum distillation and analyzed by gas chromatography-mass spectrometry. The structures of 76 molecules were identified by mass spectrometry, cochromatography, or measured Kovats indices. The compounds identified may come from the catabolism of the main constituent parts of the meat (glucids, lipids and protids) during the curing of the hams, from the pig feed, or from technological processes. The volatile compounds extracted from 50 g of ham according to the technique described correspond to a chromatographical surface equivalent to 0.12 mg of the dodecane internal standard, or approximately 2.4 ppm of the weight of the sample. Fla…
Prevalence of genetically similarFlavobacterium columnarephages across aquaculture environments reveals a strong potential for pathogen control
2020
SummaryIntensive aquaculture conditions expose fish to bacterial infections, leading to significant financial losses, extensive antibiotic use and risk of antibiotic resistance in target bacteria.Flavobacterium columnarecauses columnaris disease in aquaculture worldwide. To develop a bacteriophage-based control of columnaris disease, we isolated and characterized 126F. columnarestrains and 63 phages againstF. columnarefrom Finland and Sweden. Bacterial isolates were virulent on rainbow trout (Oncorhynchus mykiss) and fell into four previously described genetic groups A, C, E and G, with genetic groups C and E being the most virulent. Phage host range studied against a collection of 228 bact…
Evaluation of taste compounds in water-soluble extract of goat cheeses
2000
Abstract The water-soluble fractions of two goat cheeses — one denomination of origin commercial trade mark (crottin de Chavignol®) and one bought in a local cheese making establishment (Bouton de culotte®) — containing many taste and flavour molecules were studied. Ultrafiltration with a 1000 Da threshold membrane, followed by gel filtration on Toyopearl HW-40S gel using water as eluent, led to the production of edible fractions. Physicochemical and sensory analysis of these fractions showed that the most tasty fractions contained, essentially, the free amino acids and mineral salts. Some of these tasty fractions also imparted some flavours. The quantity of small peptides (MW