Search results for "Volatile"
showing 10 items of 606 documents
Screening of lactic acid bacteria for their use as aromatic starters during fermentation of vegetables
2020
Lactic acid bacteria (LAB) have good growth capacities on various food matrices and produce very diverse enzymatic activities which are notably capable of positively modifying the organoleptic properties of fermented foods. Therefore, the selection of the LAB starters possessing good metabolic abilities and interesting enzymatic activities towards the plant matrix could improve the aroma profiles of fermented foods. The main objective of this study was to enhance the aroma profiles of fermented tomatoes by using the biotechnological pathway. To achieve this, firstly, 200 LAB isolated from Cambodian and Vietnamese fermented foods were screened for their β-glucosidase activity and duplicate i…
First volatile inventory for Gorely volcano, Kamchatka
2012
We report here the very first assessment of volatile flux emissions from Gorely, an actively degassing volcano in Kamchatka. Using a variety of in situ and remote sensing techniques, we determined the bulk plume concentrations of major volatiles (H2O 93.5%, CO2, 2.6%, SO2 2.2%, HCl 1.1%, HF 0.3%, H2 0.2%) and trace-halogens (Br, I), therefore estimating a total gas release of 11,000 tons·day−1 during September 2011, at which time the target was non-eruptively degassing at 900°C. Gorely is a typical arc emitter, contributing 0.3% and 1.6% of the total global fluxes from arc volcanism for CO2 and HCl, respectively. We show that Gorely's volcanic gas (H2O/SO2 43, CO2/SO2 1.2, HCl/SO2 0.5) is a…
Etude des composés volatils de la racine d'Angelique (Angelica archangelica) par couplages CPG-SM et GPG-IRTF
1993
numéro spécial; National audience
Untargeted metabolomics of rind essential oils allowed to differentiate two closely related clementine varieties
2021
[EN] Chemical characterization of clementine varieties (Citrus clementina Hort. ex Tan.) essential oils (EO) can lead to variety identification and valorization of their potential use in food and aroma industries. The goal of this study was the chemometric discrimination between two very closely related and morphologically identical clementine varieties, Clemenules (NL) and Clemenpons (PO), based on their rind EO, to identify the differential volatile organic compounds (VOCs) and to determine their antioxidant capacity. EO rind volatile profile was determined by gas chromatography coupled to mass spectrometry in Citrus fruit at different ripening stages grown two independent years in two di…
Influence of nitrogen status in wine alcoholic fermentation
2019
Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including volatile compounds. However, recent studies have called several mechanisms that regulate its role in biosynthesis into question. An initial focus on S. cerevisiae has highlighted that the concept of "preferred" versus "non-preferred" nitrogen sources is extremely variable and strain-dependent. Then, the direct involvement of amino acids consumed in the formation of proteins and volatile compounds has recently been reevaluated. Indeed, studies have highlighted the key role of lipids in nitrogen regulation in…
Current state of critically ill patients sedation with volatile anesthetics. Its role in renal and hepatic toxicity
2013
Summary The anesthetic-conserving device (AnaConDa™) facilitated, from a technical viewpoint, the routine use of volatile anesthetics in intensive care patients using ICU ventilators. To date, its use is currently time-limited by clinicians due to the potential renal and hepatic toxicity associated with the production of plasma fluoride after its metabolism, despite its advantages. We reviewed the available human and animal studies literature examining the use of volatile anesthetics as sedative agents and its role in renal and/or hepatic toxicity. We have very few studies concerning the prolonged administration of sevoflurane through the AnaConDa™ and its effect on renal and hepatic functi…
Chemical Composition of the Essential Oil of Bupleurum Fontanesii (Apiaceae) Growing Wild in Sicily and its Activity on Microorganisms Affecting Hist…
2016
Hydrodistillation of the flowers (BpFl) of and fruits (BpFr) of Bupleurum fontanesii Guss. ex Caruel gave two oils that were analyzed by GC and GC-MS. The main components were α-elemol (16.7%), caryophyllene oxide (16.4%) and heptacosane (15.9%) in BpFl, and spathulenol (16.8%), caryophylladienol I (13.2%) and α-elemol (12.8%) in BpFr. A good antimicrobial activity against several microorganisms, including Bacillus subtilis, Staphylococcus aureus, Fusarium oxysporum and Aspergillus niger, all infesting historical art craft, was also determined.
Highly sensitive olfactory biosensors for the detection of volatile organic compounds by surface plasmon resonance imaging
2018
International audience; Nowadays, monitoring of volatile organic compounds (VOCs) is very important in various domains. In this work, we aimed to develop sensitive olfactory biosensors using odorant binding proteins (OBPs) as sensing materials. Three rat OBP3 derivatives with customized binding properties were designed and immobilized on the same chip for the detection of VOCs in solution by surface plasmon resonance imaging (SPRi). We demonstrated that the proteins kept their binding properties after the immobilization under optimized conditions. The obtained olfactory biosensors exhibited very low limits of detection in both concentration (200pM of beta-ionone) and in molecular weight of …
TID and SEE Tests of an Advanced 8 Gbit NAND-Flash Memory
2008
We report on the dose and operational mode dependence of error percentage, stand-by current, erase and write time of 8 Gbit / 4 Gbit NAND-flash memories as well as on their static, dynamic and SEFI cross sections.
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese
2019
Abstract This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes' milk; and to produce a new typology of raw ewes' milk through the application of “Grana” technology for which the name “Gran Ovino” was chosen. With this in mind, raw milk from an individual farm was transformed under controlled conditions at a dairy pilot plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing and the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413). Ten microbial groups were investig…