Search results for "Process Engineering"
showing 10 items of 931 documents
Ether-lipid and docosahexaenoic acid (DHA) levels in erythrocytes of patients with glaucoma
2008
International audience; Purpose: : Neuronal tissues such as the brain and the retina are known to contain elevated amounts of phospholipids with a vinyl-ether double bond (ether-lipids or plasmalogens) as well as high concentrations of long-chain omega-3 polyunsaturated fatty acids (docosahexaenoic acid or DHA). Abnormal blood levels of ether-lipids and DHA have been associated with several neurological disorders such as Alzheimer Disease. Since many observations bring up the idea of pathogenetic similarities between Alzheimer Disease and glaucoma, the aim of our work was to check whether ether-lipid and DHA levels were modified in glaucoma patients. Methods: : Blood samples were collected …
Effect of intravitreal injection of Indocyanine Green, Triamcinolone Acetonide and Trypan Blue on the electroretinographic response of rats
2007
International audience; Purpose:: Indocyanine Green (ICG) and Tripan Blue (TB) are commonly used in macular surgery by making easier the internal limiting membrane (ILM) removing. However, the innocuousness of these dyes is not actually established notably for ICG. Then, several authors proposed the use of triamcinolone acetonide (TA) as an alternative to the use of intraoperative dyes for visualizing the ILM. The purpose of this study was to evaluate the effects of intravitreal injection of ICG, TB and TA on the rat electroretinogram (ERG). Methods:: Three groups of 12-week-old Sprague Dawley rats (n=6) received intravitreal injection in one eye of 0.1mL of either ICG 0.5mg/mL, TB 3mg/mL o…
Oral processing and matrix composition affect aroma release and particle size distribution after consumption of coffee-creamer emulsions.
2016
International audience; Context and objectives: In humans, the main events that contribute to in-mouth emulsion breakdown are shear forces due to tongue movements and action of saliva. To date, most of the studies on the field were conducted on model emulsions and little is known about creamer emulsion and in particular hot coffee/creamer emulsions. In this context, the objective of the present work is to better understand how human oral physiology may govern the in-mouth breakdown of coffee-creamer beverages with consequence of food bolus structure and aroma release and to focus on saliva role and composition in particular. Methodology: The work was conducted on 7 coffee-creamer matrices d…
Sesquiterpene volatile organic compounds (VOCs) are markers of elicitation by sulfated laminarine in grapevine
2015
SPE IPM UB CT1; International audience; Inducing resistance in plants by the application of elicitors of defense reactions is an attractive plant protection strategy, particularly for grapevine (Vitis vinifera), which is susceptible to severe fungal diseases. Although induced resistance (IR) can be successful under controlled conditions, in most cases, IR is not sufficiently effective for practical disease control under outdoor conditions. Progress in the application of IR requires a better understanding of grapevine defense mechanisms and the ability to monitor defense markers to identify factors, such as physiological and environmental factors, that can impact IR in the vineyard. Volatile…
High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation
2014
Abstract We compared pyrosequencing technology with the PCR-ITS-RFLP analysis of yeast isolates and denaturing gradient gel electrophoresis (DGGE). These methods gave divergent findings for the yeast population. DGGE was unsuitable for the quantification of biodiversity and its use for species detection was limited by the initial abundance of each species. The isolates identified by PCR-ITS-RFLP were not fully representative of the true population. For population dynamics, high-throughput sequencing technology yielded results differing in some respects from those obtained with other approaches. This study demonstrates that 454 pyrosequencing of amplicons is more relevant than other methods …
REPRESENTATION S DES VINS ROUGES DE BOURGOGNE CHEZ LES ACTEURS DE LA FILIERE : UN EFFET AMONT vs AVAL ?
2014
International audience; Les différents segments de professionnels de la filière vitivinicole partagent-t-ils les mêmes représentations vis-à-visdes vins rouges de Bourgogne? Tel le est la question à laquelle nous avons souhaité répondre. Afin d’évaluer dans un premier temps le degré de convergence des réponses sensorielles, visuelles et olfacto-gustatives, deux familles d’acteurs de la filière bourguignonne ont été étudiées: celle des professionnels amont(viticulteurs, œnologues,techniciens) et celle des professionnels aval (restaurateurs,sommeliers,cavistes, commerciaux grande distribution). L’approche sensorielle convoquée ici reposait sur la mesure intrinsèque d’exemplarité. [1]Pour ce f…
Sensory methodology developed for the investigation of sciaccarello wine concept
2004
<p style="text-align: justify;">The aim of the present work was to underline the existence of a sensory space relevant to Sciaccarello wines. Twenty-eight wines were selected for viticultural and enological characteristics, using 1/2 Sciaccarello/Non- Sciaccarello ratio. Sensory analyses (orthonasal then overall perceptions) were performed with a panel composed of seventeen judges. All of the judges were experienced in Sciaccarello wines knowledge. Statistical treatment by PCA was first carried out to display the consensus between the assessors. ANOVA was performed to discriminate accurate and inaccurate examples of Sciaccarello wines. This study demonstrated the existence of the sens…
Assessing the effect of information on the reservation price for Champagne: what are consumers actually paying for?
2018
AbstractTwo series of Vickrey auctions have been performed to assess the effect of packaging information (bottle and label) on the reservation prices of ordinary consumers for five brut non-vintage Champagnes. As in other studies on wine tasting, packaging information is found to explain much more of the variation in willingness to pay than sensory information. Participants are unable, or unwilling, to put different values on the Champagnes after blind tasting, but significant differences in reservation prices appear when labels are disclosed. Detailed analysis of choices reveals a large heterogeneity in individual behaviors and valuations of the Champagnes included in this study. (JEL Clas…
Impact of the structure of polysaccharide-based food gels on the release of aroma compounds: an APCI-MS approach
2006
International audience
La "bouche artificielle"
2007
National audience