Search results for "fort"

On the study of the laser filamentation process in rare gases under the strong field model : impacts of third harmonic generation and of the vicinity…

2017

Filamentation originates from the dynamic balance between linear and nonlinear effects, allowing the laser beam autostabilization over distances significantly greater than those predicted by linear optics laws. The aim of this thesis is to describe this phenomenon on rare gases under the strong field model, contrary to the commonly used perturbation model based on the weak field approximation. The influence of harmonics, so far neglected, is then revisited both at the microscopic level and at a propagation scale. It is shown, experimentally and with the support of numerical simulations, that a weak proportion of third harmonic is sufficient to strongly impact the filamentation dynamics, esp…

Interaction Pisum sativum (pois)- Pseudomonas: Conséquences sur la nutrition en fer, la croissance et l’immunité de la plante hôte

2017

SPEEABIOMEDOCT INRA; Le projet vise à progresser dans notre connaissances des interactions pois – Pseudomonas afin d’améliorer la nutrition en fer et la santé de la plante-hôte. Le pois représente un fort potentiel en agroécologie (symbiose fixatrice d’azote) et en nutrition humaine (graines riches en acides aminés). Cependant, sa culture est sensible à la carence en fer et à certains phytopathogènes. Pour promouvoir la nutrition en fer et la santé du pois, l’objectif est de valoriser les pyoverdines, sidérophores produits par les Pseudomonas spp. fluorescents, dont certains peuvent améliorer la nutrition en fer de plantes et sont responsables d’antagonisme envers des phytopathogènes. La st…

Co-creation of food solutions to sustain health and autonomy in older adults

2022

DIY Protein Fortification: What foods are suitable for UK older adults to fortify at home? The recipe for success

2022

Acceptance of health innovation in their food in French older consumers

2022

Development of innovative food-based fortification solutions to sustain health in older people using a co-creation approach

2022

Peroxydation des lipides émulsionnés et transfert d'ions fer à l'interface huile / eau stabilisée par des protéines de lait : influence des résidus p…

2010

Iron incorporated into food systems induces oxidation and precipitation. The consequences are a reduced bioavailability and a modification of other food flavor. The iron chelates such as Fe-bisglycinate and Fe-EDTA represent a possibility to avoid side effects, since the iron is protected. The inertety of Fe bisglycinate and NaFe EDTA for lipid peroxidation has been verified in oil-in-water emulsion models stabilized by sodium caseinate or by β lactoglobulin through the following studies: i/ increase of primary and secondary products of oxidation, ii/ change of the properties of the oil/water interface (tension and interfacial rheology), iii/ the stability of the chelate iron (Fe-bisglycina…

Development of innovative food-based fortification solutions to sustain health in older people using a co-creation approach

2023

Does oral health people imparirments modify bolus formation, bolus characteristics and food comfortability of meat products?

2018

International audience; Ageing is often accompanied by oral impairments like tooth loss or decrease saliva flow that play a key role in eating behavior. In the context of aging population, the aim of this study is 1- to understand the influence of dental status and salivary flow on the meat bolus formation and characteristics in function of meat structure, 2- to investigate the link between the food bolus properties and the food comfortability (as defined by (Vandenbergue-Descamps et al., 2017)) during meat consumption. This was achieved by asking elderly people (n=65) with good oral health (17H, 16F, age=73±6, UFP n=8±1) or poor oral health (15H, 17F, age=75±6, UFP n=3±1) to consume 4 meat…

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.