Search results for "computing"
showing 10 items of 25279 documents
Crop nitrogen monitoring: Recent progress and principal developments in the context of imaging spectroscopy missions
2020
Abstract Nitrogen (N) is considered as one of the most important plant macronutrients and proper management of N therefore is a pre-requisite for modern agriculture. Continuous satellite-based monitoring of this key plant trait would help to understand individual crop N use efficiency and thus would enable site-specific N management. Since hyperspectral imaging sensors could provide detailed measurements of spectral signatures corresponding to the optical activity of chemical constituents, they have a theoretical advantage over multi-spectral sensing for the detection of crop N. The current study aims to provide a state-of-the-art overview of crop N retrieval methods from hyperspectral data…
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
Multimodal interactions
2016
Revue; International audience; Introduction A central sensory characteristic of food is its flavor, which, most of the time, confers to a given food product its identity and typicality, and thus contribute to its liking (Prescott, 2015). Flavor has been defined as a sensory percept induced by food or beverage tasting. This holistic perception is constructed through the functional integration of information transmitted by the chemical senses: olfaction, gustation, and oral and nasal somatosensory inputs (Thomas-Danguin, 2009). Flavor may be influenced by other nonchemical sensory inputs such as texture, sound, or color (Spence, 2013). The functional integration of information transmitted by …
Emerging extraction
2015
Traditional extraction methods include usually high temperature treatment (more than 100°C) with the subsequent risk of thermal denaturation or transformation of the target molecules. Moreover, these techniques are very time-consuming and require relatively large quantities of solvents. On the other hand, the use of environmentally friendly technologies has led researchers and the food industry to develop new alternative processes that can extract valuable compounds from different sources and food wastes of different origin. This chapter describes the potential use of emerging technologies such as ultrasound-assisted extraction (UAE), laser ablation, pulsed electric fields (PEF), high volta…
Towards events ontology based on data sensors network for viticulture domain
2018
International audience; Wine Cloud project is the first "Big Data" platform on the french viticulture value chain. The aim of this platform is to provide a complete traceability of the life cycle of the wine, from the wine-grower to the consumer. In particular, Wine Cloud may qualify as an agricultural decision platform that will be used for vine life cycle management in order to predict the occurrence of major risks (vine diseases, grape vine pests, physiological risks, fermentation stoppage, oxidation of vine, etc...). Also to make wine production more rational by offering winegrower a set of recommendation regarding their strategy's of production development. The proposed platform "Wine …
Bread aroma
2020
: This chapter will review the different synthetic pathways of bread volatiles in conventional white bread. The influence of traditional and innovative raw materials and breadmaking processes on the formation of volatiles will then be discussed. Next, extraction and analytical methods used to identify volatiles that participate in bread aroma will be presented. Volatiles that have been identified in freshly baked white bread will be listed and the ones that are potent odorants highlighted. Finally, the techniques employed by the baking industry to enhance bread aroma will be described.
Spatial and temporal stability of weed populations over five years
2000
Abstract The size, location, and variation in time of weed patches within an arable field were analyzed with the ultimate goal of simplifying weed mapping. Annual and perennial weeds were sampled yearly from 1993 to 1997 at 410 permanent grid points in a 1.3-ha no-till field sown to row crops each year. Geostatistical techniques were used to examine the data as follows: (1) spatial structure within years; (2) relationships of spatial structure to literature-derived population parameters, such as seed production and seed longevity; and (3) stability of weed patches across years. Within years, densities were more variable across crop rows and patches were elongated along rows. Aggregation of …
Métabolisme sucre-citrate chez Leuconostoc mesenteroides
2001
Sugar citrate cometabolism in Leuconostoc mesenteroides. Bacteria from the genus Leuconostocplay roles in the dairy industry. The most important functions of this bacteria are their ability to produce CO 2 and flavour compounds through lactose heterofermentation and citrate uti- lization. Although the biotechnological role of the citrate metabolism is very important and widely appreciated, little is known about the genetic properties of Leuconostoc spp. In our laboratory, we cloned the genes responsible for citrate metabolism ( clyR mae citCDEFGOPcluster), for D-lactate dehydrogenase (ldhD) and for phosphotransacetylase ( pta). In addition we have planned to con- struct new vectors and we h…
Efficacy and foliar absorption of flupyrsulfuron-methyl and prosulfocarb applied alone or in mixture on Lolium multiflorum and wheat
2001
Des melanges de flupyrsulfuron-methyle et de prosulfocarbe concus pour ameliorer la lutte contre Lolium multiflorum Lam. dans le ble (Triticum aestivum L.) ont ete etudies grâce a des essais biologiques sur plantes entieres et a des etudes de penetration foliaire. Dans les essais biologiques, le flupyrsulfuron-methyle et le prosulfocarbe etaient appliques a 6-7 doses, seuls ou en melange dans les rapports 1:400, 1:40 et 1:4 (p/p). Les courbes de reponse etaient ajustees au moyen de modeles logistiques et l'action conjuguee etait evaluee par la methode des isoboles. Dans les essais biologiques conduits en serre sur L. multiflorum, l'action conjuguee des melanges montrait une additivite de do…
Does toddlers' food intake differ according to variations in fat, salt or sugar in foods?
2009
National audience; In many developed countries, governmental policies encourage reduction of fat, salt and sugar consumption. However, such reductions are likely to impact the palatability of foods, in particular in children, whose food intake is largely influenced by food's sensory features. The extent to which young children's food intake varies according to fat, salt and sugar content is imperfectly known. This study aimed to evaluate whether toddler's food intake varied from one meal to the other (1) during lunches where salt or fat contents were modified in some foods and (2) during snacks where sugar or fat contents were modified. Sixty-four children (24–36 months old) participated in…