Search results for "Veterinary Science"
showing 10 items of 2359 documents
Comparative cytotoxic study of silica materials functionalised with essential oil components in HepG2 cells
2020
[EN] This work evaluated the cytotoxic effect of different EOCs-functionalised silica particle types. The in vitro toxicity of eugenol and vanillin-immobilised SAS, MCM-41 microparticles and MCM-41 nanoparticles was evaluated on HepG2 cells, and compared to free EOCs and pristine materials. The results revealed that free essential oil components and bare silica had a mild cytotoxic effect on HepG2 cells. However, the comparative study showed that free eugenol and vanillin had a milder cytotoxic effect than the equivalent concentrations of immobilised components on the different silica particles, while differences in cell viability between the bare and functionalised particles relied on the …
The aroma of strawberry (Fragaria ananassa): Characterisation of some cultivars and influence of freezing
1990
The volatiles of six strawberry (Fragaria ananassa Duch) cultivars, both fresh and deep-frozen, were isolated by direct dichloromethane extraction. Sixty compounds were identified and quantified by GC—MS. Characterisation of cultivars was achieved by applying principal component analysis to the chromatographic data. Great differences were observed. Maxim and Directeur Paul Wallbaum are rather low in volatiles while Gariguette and Tioga are rich in mesifurane (2,5-dimethyl-4-methoxy-2,3-dihydrofuran-3-one), furaneol' (2,5-dimethyl-4-hydroxy-2,3-dihydrofuran-3-one) and nerolidol. Esters are the major compounds in Senga Sengana and Vicomtesse Hericart de Thury. This last cultivar is also chara…
Can pressure-induced cell inactivation be related to cell volume compression? A case study for Saccharomyces cerevisiae
2013
In this paper, emphasis has been put on the relationship between volume compression and cell inactivation for the Saccharomyces cerevisiae strain CBS 1171 submitted to high hydrostatic pressure treatments. The influence of cell dehydration on pressure inactivation was first investigated. Inactivation was found to be strongly limited, or even completely prevented for cells with a water content of 60% w/w or below. Moreover, the volume compression undergone by a single yeast cell was assessed as a function of pressure and hydration conditions using a high-pressure setup for pressure-volume-temperature measurements. Direct measurements of volume compression were performed on cell pellets after…
Increasing Cold Tolerance of Cactus Pear Fruit by High-Temperature Conditioning and Film Wrapping
2017
Pre-storage high-temperature conditioning (HTC, 38 °C, and 95% RH for 24 h) and individual film wrapping (IFW) with a perforated polyolefinic heat-shrinkable film were used as individual treatments or in combination to mitigate chilling injury of first crop cactus pear cv âGiallaâ. The fruit was stored for 21 days at either 2 or 8 °C (CS) plus 1 week of simulated marketing conditions (SMC) at 20 °C. The reduction in peel disorders and decay in HTC-treated fruit stored at 2 °C was comparable to that detected in control fruit stored at 8 °C. IFW was more efficient than HTC in reducing peel disorders, almost completely inhibited weight loss, and preserved freshness in fruit st…
Monitoring soil volume wetness in heterogeneous soils by electrical resistivity. A field-based pedotransfer function.: A field-based pedotransfer fun…
2014
11 pages; International audience; Modern irrigation techniques require accurate, rapid, cost-effective, spatial measurement of soil moisture. Electrical Resistivity Tomography (ERT) meets most of these requirements, but needs to be calibrated for each use because it is very sensitive to differences in soil characteristics. In this study, a pedotransfer function approach is used to remove the need for site-specific calibration, allowing ERT to be used directly to measure soil moisture. The study site was a hillslope vineyard, where eight calcaric-cambisol soil profiles were identified. From 2012 to 2013, 23 000 soil volume wetness measurements were acquired by Time Domain Reflectometry, and …
Monofloral honeys by Sicilian black honeybee (Apis mellifera ssp. sicula) have high reducing power and antioxidant capacity
2016
Thirty samples from thirteen Sicilian monofloral honeys by the local black honeybee, and two honeydew honeys, were studied to assess phenol content, reducing power and antioxidant capacity as well as correlations among these parameters. Honeys from Apiaceae showed the highest phenol amount and capacity to reduce ferric ion and stable chemical radicals, whereas honeys from Leguminosae the lowest. All honeys were active against myoglobin-derived radicals usually formed in red meat after storage and/or heating and significant correlation (p = 0.023) was found between flavonoid content and deactivation rate of this radical. Dill > almond?> tangerine > thistle?> sulla honeys inhibite…
Evaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon Wines
2017
A trained panel was asked to evaluate the sensory profiles of Tempranillo and Cabernet Sauvignon varietal wines from the Texas High Plains American Viticultural Area. The panelists evaluated 20 different wines using a modified conventional descriptive analysis and a modified citation frequency-based method. Our study revealed a significant correlation between both methods in the distribution of wines. The two varietal wines could not be significantly distinguished by their average sensory profiles, although butter, caramel and lavender were significantly stronger in Tempranillo and black currant in Cabernet Sauvignon. Both average sensory profiles were mainly driven by their oak-related cha…
Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release
2008
International audience; Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at …
Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
2004
Complex food emulsions containing either hydrogenated palm kernel oil (vegetable fat) or anhydrous milk fat (animal fat) were flavored by using different aroma compounds. The fats differed by their fatty acid and triacylglycerol compositions and by their melting behavior, while the aroma compounds (ethyl butanoate, ethyl hexanoate, methyl hexanoate, mesifurane, linalool, diacetyl, cis-3-hexen-1-ol, and gamma-octalactone) differed by their hydrophobicity. Application of differential scanning calorimetry to fat samples in bulk and emulsified forms indicated differences in the ratio of solid-to-liquid between temperatures ranging from 10 to 35 degrees C. Solid-phase microextraction coupled wit…
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.
2019
The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti- inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non- thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non- thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limi…