Search results for "milieu"

showing 10 items of 19813 documents

Geometry of conjugated double bonds of CLA isomers in a commercial mixture and in their hepatic 20∶4 metabolites

1999

Rats were fed a fat-free diet for 2 wk. After this period, while maintaining the animals on the same diet, the rats were given intragastrically 180 mg per day of a mixture of conjugated linoleic acids (CLA) as triacylglycerols. Gas chromatography mass spectrometry (GC-MS) analyses of this mixture, as well as hydrazine reduction and GC-MS and GC-Fourier transform infrared analyses of the resulting monoenes, revealed the presence of two major isomers, the 9c,11t- and the 10t,12c-18:2 accompanied by smaller amounts of the 8t, 10c and the 11c, 13t-18:2 isomers. Minor quantities of cis,cis and trans,trans conjugated isomers also were detected. The total fatty acid methyl esters from the liver li…

030309 nutrition & dieteticsLinoleic acidHydrazineFraction (chemistry)Conjugated systemMass spectrometryBiochemistryGas Chromatography-Mass Spectrometry03 medical and health scienceschemistry.chemical_compoundIsomerismSpectroscopy Fourier Transform InfraredAnimals[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry Molecular Biology/Biochemistry [q-bio.BM][SDV.BBM.BC] Life Sciences [q-bio]/Biochemistry Molecular Biology/Biochemistry [q-bio.BM]Chromatography High Pressure LiquidTriglyceridesComputingMilieux_MISCELLANEOUS030304 developmental biologychemistry.chemical_classification0303 health sciencesChromatographyChemistryFatty AcidsOrganic ChemistryFatty acidCell BiologyDietRatsSilver nitrateHydrazinesLinoleic AcidsLiverRATChromatography Thin LayerLipids
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Comparative effects of equivalent intakes of 18:3 (n-3) and of marine (n-3) fatty acids on rat cardiac phospholipid contents and fatty acid compositi…

1990

Abstract Three groups of male Sprague-Dawley rats were fed for 4 weeks purified diets containing 15% by weight of oil mixtures varying in the nature and content of (n-3) polyunsaturated fatty acids (PUFA) but supplying similar levels of 18:2 (n-6) (10% of the total dietary fatty acids) and of saturated fatty acids (19% of the total fatty acids). The First diet (“Low 18:3”) contained small amounts of 18:3 (0.5% of the total fatty acids), the second (“18:3”) contained linolenic acid (10% of the total fatty acids) as the only source of (n-3) PUFA and the third one (“LC (n-3)”) contained the same amount of long chain (n-3) PUFA (mainly 20:5 and 22:6). Heart phospholipid classes were separated b…

030309 nutrition & dieteticsLinolenic acidEndocrinology Diabetes and Metabolism[SDV]Life Sciences [q-bio]Phospholipid03 medical and health scienceschemistry.chemical_compoundEndocrinologyPhosphatidylcholineFood scienceComputingMilieux_MISCELLANEOUSPALME030304 developmental biologyPhosphatidylethanolaminechemistry.chemical_classification0303 health sciencesDegree of unsaturationNutrition and DieteticsChemistryFatty acid[SDV] Life Sciences [q-bio]BiochemistryACIDE GRAS POLYINSATURE N-3RATlipids (amino acids peptides and proteins)SphingomyelinPolyunsaturated fatty acid
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Defining sensory descriptors: towards writing rules based on terminology

2007

International audience; Descriptive analysis relies upon the use of sensory descriptors. They are words generally associated to a definition aimed at helping their understanding. However, the writing rules for such definitions remain implicit. The present work is a collaborative attempt from sensory analysts and linguists to get further insight into how definitions are elaborated.Definition formulations were analyzed according to linguistic criteria, syntactic (type and number of nouns, verbs and adjectives) as well as semantic ones (relations of synonymy, metaphor or analogy between the descriptors and their definitions). Such a linguistic analysis was performed on one hundred descriptor d…

030309 nutrition & dieteticsMetaphorComputer sciencemedia_common.quotation_subjectrègles d'écritureAnalogycomputer.software_genreSemanticsPsycholinguisticsTerminology03 medical and health sciences0404 agricultural biotechnologyNounterminologyterminologie[SHS.LANGUE]Humanities and Social Sciences/LinguisticsSet (psychology)ComputingMilieux_MISCELLANEOUSmedia_commonStructure (mathematical logic)0303 health sciencesNutrition and Dieteticsbusiness.industry[SCCO.NEUR]Cognitive science/Neurosciencelinguisticswriting rules04 agricultural and veterinary sciences040401 food scienceLinguistics[ SCCO.NEUR ] Cognitive science/Neuroscience[SCCO.PSYC]Cognitive science/Psychology[SCCO.PSYC] Cognitive science/PsychologyArtificial intelligencebusinesscomputerNatural language processinglinguistiqueFood Science
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The influence of storage conditions on flavour changes in human milk

2009

http://www.sciencedirect.com/ ; http://www.elsevier.com/; International audience; The effects of freeze-storage on human milk have been investigated with regard to sensory changes and modifications in the molecular composition of constituent odour-active volatiles. Sensory evaluation showed that fishy-metallic odour attributes are generated during storage, as are rancid-sweaty odour notes, which were described by panellists to be highly unpleasant. To monitor the dynamics of off-odour development in human milk, sensory evaluation in both orthonasal and retronasal mode was performed at defined time intervals of storage, with parallel evaluation of human milk samples that had been heated prio…

030309 nutrition & dietetics[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionFlavourFood storageBreastfeeding03 medical and health sciences0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringparasitic diseasesAcidGas chromatography olfactometryFood science(Z)-Octa-15-dien-3-oneGeneralLiterature_REFERENCE(e.g.dictionariesencyclopediasglossaries)FlavorComputingMilieux_MISCELLANEOUS2. Zero hungerchemistry.chemical_classification0303 health sciencesNutrition and DieteticsFishyOff-flavourFood preservationfood and beveragesFood composition data04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food scienceOff-flavourchemistryBiochemistryMetallicFood quality[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood SciencePolyunsaturated fatty acid
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Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pino…

2010

International audience; The limitations of intensity scoring when describing the odor characteristics of a complex product have been documented in the literature. In the present work, the odor properties of 12 Burgundy Pinot noir wines were described by two independent panels performing, respectively, an intensity-based (conventional descriptive analysis) and a citation frequency-based method. Methods were compared according to three criteria: similarity of the sensory maps, control of panel performance and practical aspects. Intensity scoring and citation frequency data were analyzed, respectively, by Principal Components Analysis (PCA) and Correspondence Analysis (CA) followed by Hierarch…

030309 nutrition & dietetics[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionSensory analysisCorrespondence analysis03 medical and health sciences0404 agricultural biotechnologySENSORY ANALYSISStatistics[SDV.IDA]Life Sciences [q-bio]/Food engineeringCluster analysisComputingMilieux_MISCELLANEOUSMathematicsWinePINOT NOIR0303 health sciencesFREQUENCY OF CITATIONNutrition and DieteticsDescriptive statisticsbusiness.industryDESCRIPTIVE PROFILEWINE04 agricultural and veterinary sciencesCONVENTIONAL DA040401 food scienceHierarchical clusteringOdorPrincipal component analysisArtificial intelligencebusiness[SDV.AEN]Life Sciences [q-bio]/Food and NutritionMETHOD COMPARISONFood Science
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Synthesis and influence of fatty acid esters on the foliar penetration of herbicides

1998

Abstract Synthesis of mono-esters of tetraethylene glycol and di-esters of tetraethylene glycol was accomplished from fatty acids and tetraethylene glycol in the absence of solvent and catalyst. Esterification was studied in a batch reactor by using a response surface methodology to evaluate the influence of synthesis variables such as molar substrate ratio of fatty acid relative to tetraethylene glycol (1.39–7.52), temperature (145–167°C), reaction time (0.5–8 h) on the yield of mono- and di-esters of tetraethylene glycol. A multipurpose reactor was developed for the transformation of fatty acids into pure α-monoglycerides. The 1-monoglycerides of heptanoic, undecelenic, oleic, linoleic an…

030309 nutrition & dietetics[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV]Life Sciences [q-bio]HORDEUM VULGARE LEpicuticular waxCatalysis03 medical and health scienceschemistry.chemical_compound[SDV.IDA]Life Sciences [q-bio]/Food engineeringOrganic chemistry[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringComputingMilieux_MISCELLANEOUSchemistry.chemical_classification0303 health sciencesWaxfood and beveragesFatty acidFatty acid ester04 agricultural and veterinary sciencesTECHNIQUE DES TRACEURS[SDV.IDA] Life Sciences [q-bio]/Food engineeringSolvent[SDV] Life Sciences [q-bio]chemistryErucic acidvisual_art040103 agronomy & agriculturevisual_art.visual_art_medium0401 agriculture forestry and fisheriesHordeum vulgareAgronomy and Crop Science
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Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers

2013

International audience; The value consumers put on specific products depends on the information they can get from experience and from the commercial description of the products. For wine, this information derives mainly from tasting (intrinsic factors) and from the packaging of the bottles (extrinsic factors). The main purpose of this work is to compare different methodologies able to disclose the extrinsic factors playing an important role in wine quality perception of consumers. Twenty-four Chardonnay commercial wines were selected according to different criteria such as origin, denomination of origin and information provided in the label or back label. Forty-eight participants living in …

030309 nutrition & dieteticsmedia_common.quotation_subject[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionMethodWine03 medical and health sciencesBottling line0404 agricultural biotechnologyWillingness to payPerceptionQuality (business)MarketingComputingMilieux_MISCELLANEOUSmedia_commonWine0303 health sciencesLabelNutrition and DieteticsCruAdvertising04 agricultural and veterinary sciences040401 food scienceQualityCategorizationPerceptionWine tastingPsychology[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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La coopération transfrontalière en matière de santé comme réponse aux difficultés d’accès aux soins dans un territoire

2018

Introduction De nombreuses personnes rencontrent des difficultes pour acceder aux soins adequats, notamment du fait de leur eloignement geographique et par consequent temporel du lieu qui offre ces soins. Qu’il s’agisse de situations d’urgence ou de protocoles therapeutiques plus longs, l’interdependance entre le territoire et les enjeux d’accessibilite interroge sur la pertinence de la delimitation de cet espace : administrative, juridique, geographique, demographique, ou autre. En outre, s’y ajoute la question de la mobilite des patients, particulierement dans le contexte europeen. Les zones frontalieres concentrent les problematiques liees a l’acces aux soins : a seulement quelques kilom…

030505 public health[SHS.DROIT] Humanities and Social Sciences/LawEpidemiologyPublic Health Environmental and Occupational Health[ SHS.DROIT ] Humanities and Social Sciences/Law[SHS.SCIPO]Humanities and Social Sciences/Political science03 medical and health sciences0302 clinical medicine[SHS.DROIT]Humanities and Social Sciences/Law030212 general & internal medicine0305 other medical science[ SHS.SCIPO ] Humanities and Social Sciences/Political science[SHS.SCIPO] Humanities and Social Sciences/Political scienceComputingMilieux_MISCELLANEOUS
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Que disent les locutions : de, devant, et, en tant que, entre... ?

2011

Comme tous les termes d’une langue, les concepts philosophiques n’ont de sens que par leur relation à l’ensemble de la conceptualité à laquelle ils appartiennent. Mais cela signifie que la relation entre les concepts n’est pas moins essentielle que ces derniers. Et c’est cette relation que disent les éléments du langage que l’on appelle communément des particules de liaison comme de, et, après…, en dehors desquelles la parole serait pure nomination. Seulement, poser l’égale importance de ces ...

030506 rehabilitation03 medical and health sciences[SHS.DROIT]Humanities and Social Sciences/Law[SHS.DROIT] Humanities and Social Sciences/Law05 social sciences0501 psychology and cognitive scienceslocutions0305 other medical scienceGeneral Economics Econometrics and FinanceComputingMilieux_MISCELLANEOUS[ SHS.DROIT ] Humanities and Social Sciences/Law050104 developmental & child psychologylangage
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La cosmicité de l’existence : entre Patocka et Minkowski

2019

La convergence de deux dimensions des pensées de Patočka et de Minkowski en direction d’une phénoménologie non-égologique de la vie permet d’envisager la possibilité non tant d’une « comparaison » qui conduit bien souvent à juxtaposer des pensées de façon assez stérile, mais de lire Patočka à partir de Minkowski et inversement. S’ils se sont tous deux recommandés d’une phénoménologie dont le sens est assez différent, ils ont tous deux invité à reconnaître, plus, à interroger le caractère mouv...

030506 rehabilitation03 medical and health sciences[SHS.PHIL] Humanities and Social Sciences/Philosophy05 social sciences[SHS.PHIL]Humanities and Social Sciences/Philosophy0501 psychology and cognitive sciences0305 other medical scienceGeneral Economics Econometrics and FinanceComputingMilieux_MISCELLANEOUS050104 developmental & child psychology
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