Search results for "dai"

Akadēmiskā Dzīve, 47.krājums

2011

Linking traffic and noise models to explore spatio-temporal distribution of noise pollution: an example in Besançon (France)

2012

International audience; Road transportation is one of the major environmental noise sources in urban areas, which is characterized by an important temporal and spatial variation. Therefore, linking mobility and traffic model with noise model each representing spatial and temporal dimensions is a great interest. An integrated and original approach was developed to explore noise pollution in urban areas with a spatiotemporal and prospective point of view. An agent-based Land-Use and Transport Integrated (LUTI) model - MobiSim- was used to assess traffic modulation by simulating hourly flows and mobility. Individual choices of agents (representing the city's inhabitants) were transformed to fl…

Terahertz Biomedical Imaging: From Multivariate Analysis and Detection to Material Parameter Extraction

2017

Terahertz imaging is an interesting route for biomedical analysis. In particular, cancer imaging is a subject of study for different teams [1,2]. A work is done in Bordeaux in partnership with a hospital to do terahertz analysis of breast tissue. This work is done in reflection with time domain imaging setup with fresh samples. The aim is to accurately assess tumor margins and which could in the future allow a quick validation of the precision of the surgical procedure and know if new surgery should be performed. We have presented in a previous paper [3] the use of automatic methods of image generation with different parameters [4] in order to explore the different contrasts that exist in t…

Selection of probiotic strains and improving the survival and functionality of an academic strain, Bifidobacterium bifidum, by changing the redox pot…

2012

The aim of this work was to select rationally a probiotic strain by setting up a screening method as well as study and understand the impact of the redox potential (Eh) and gas bubbling on the survival of Bifidobacterium bifidum in a fermented dairy product. In a first time, we have developed selection techniques of probiotic bacteria on the criteria of viability / vitality (flow cytometry analysis) and on the criteria of functionality (antioxidant). We were able to select strains of industrial interest as well as an academic strain, Bifidobacterium bifidum.Secondly, we have studied effect of modifying redox potential by gas bubbling on the survival of B. bifidum in a fermented dairy produc…

Using cross-modal interactions to counterbalance salt reduction in solid foods

2011

International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…

Fast detection of bovine milk in Rocquefort cheese with phastsystem by gel isoelectric focusing and immunoblotting

1992

.Summary - A fast procedure for the detection of bovine milk in Roquefort cheese is described. It is based on the separation by rapid isoelectric focusing on Phasteysterne apparatus of 12-caseinsfrom the milk of the 2 species. The presence of bovine milk is also confirmed by the detection in the electrophoretic pattern of a ~-casein derived peptide from bovine milk, during cheese ripening, identified by immunoblotting. By using Ihis procedure, levels of bovine milk as low as 5% were easily delecled in Roquefort cheese ripened for a period varying from 10 days to 5 months.

Review : Compounds involved in the flavor of surface mold-ripened cheeses : Origins and properties

1996

Abstract Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reactions. Peptides and amino acids, which results from proteolysis, also lead to aroma compounds through enzymic and chemical reactions. This paper is a review of the current knowledge about the compounds that contribute to flavor in mold-ripened cheeses, especially Camembert-type cheese. Discussed are the pathway of formation, the sensory properties (odorous notes and perception thresholds), and the quantities of the main volatile compounds encountered in these types of cheeses.

Aroma release and chewing activity during eating different model cheeses

2007

International audience; This study focused on the effect cheese properties had on chewing behaviour and aroma release as well as the relationship between them. Chewing activity and the kinetics of aroma release were simultaneously monitored during the consumption of eight model cheeses with the same flavour content. Differences in chewing behaviour explained most of the variability in aroma release among subjects. Aroma release increased with chewing work, bursts’ number and amplitude. For cheese samples, the chewing behaviour varied according to texture. Interaction between cheese composition and the chewing behaviour effects affected aroma release: (i) decreasing fat content increased aro…

Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography-olfactometry

1993

SummaryThe main compounds responsible for the aroma of bovine, ovine, caprine and water buffalo freshly secreted milk have been identified by means of a gas chromatography–olfactometry technique. Of the fourteen odour-active volatile compounds detected, eight were present in all milks studied. Ethylbutanoate and ethylhexanoate (fruit-like aroma), among the neutral odorants, were the major contributors to the odour of bovine, ovine and caprine milk. The aroma of water buffalo milk was less dependent on ethylhexanoate and was also due to l-octen-3-ol (aroma of raw mushrooms), nonanal (freshly cut grass), indole (stable, animals) and an unidentified constituent, characterized by a retention in…

Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis

1994

SummaryThe odour impact compounds of raw, pasteurized and UHT bovine milk were investigated using vacuum extraction and extract dilution sniffing analysis using CharmAnalysis™. Fifteen odour peaks with Charm values between 10 and 3443 were detected. Of these peaks, twelve were identified as hexanal, ethyl butanoate, 2-heptanone, heptanal, dimethyl sulphone, l-octen-3-ol, ethyl hexanoate, 2-nonanone, nonanal, benzothiazole, 2-undecanone, indole and one as a mixture of 2-tridecanone and δ-decalactone. Dimethyl sulphone, indole and one unknown compound (retention index 1154) were the only ones detected as odour impact compounds in all three types of milk. Ethyl butanoate and ethyl hexanoate we…