Search results for "pasteur"
showing 10 items of 96 documents
Carotenoid Profile Modification during Refrigerated Storage in Untreated and Pasteurized Orange Juice and Orange Juice Treated with High-Intensity Pu…
2006
A comparative study was made of the evolution and modification of various carotenoids and vitamin A in untreated orange juice, pasteurized orange juice (90 degrees C, 20 s), and orange juice processed with high-intensity pulsed electric fields (HIPEF) (30 kV/cm, 100 micros), during 7 weeks of storage at 2 and 10 degrees C. The concentration of total carotenoids in the untreated juice decreased by 12.6% when the juice was pasteurized, whereas the decrease was only 6.7% when the juice was treated with HIPEF. Vitamin A was greatest in the untreated orange juice, followed by orange juice treated with HIPEF (decrease of 7.52%) and, last, pasteurized orange juice (decrease of 15.62%). The decreas…
Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices
2005
Abstract Liquid chromatography (LC) was the method chosen to evaluate the effects of high intensity pulsed electric fields (HIPEF), with different electric field intensities (25, 30, 35 and 40 kV/cm) and different treatment times (30–340 μs), on orange juice cis / trans carotenoid contents. In parallel, a conventional heat treatment (90 °C, 20 s) was applied to the orange juice in order to compare the effect on the carotenoid contents. HIPEF processing of orange juice is an alternative to the thermal treatment of pasteurization, provided that it is kept refrigerated, because, when the most extreme conditions of this kind of treatment are applied, the decrease in the concentration of caroten…
The quality of orange juice
2013
Mild processing technologies allow to obtain OJ available year-round, with characteristics closer to those of fresh orange, namely for its content in substances exhibiting free radical scavenging and antioxidant activities. These healthy components, mainly vitamin C, carotenoids and flavonoids, exhibit different absorption kinetics, bioavailability and antiradical mechanisms. Anyway, there is greater absorption of these nutrients when taken not as singly as supplements, but when consumed in minimally processed fruit, such as OJ, in which they naturally appear along with all the other biologically active phytonutrients that citrus fruits contain. Type of processing, packaging and storage con…
Salomon Reinach, Désiré Nisard et Louis Pasteur
2015
International audience
Maîtrisez vos microbes !
2015
Bourgogne-Nature-Jeunesse, 1
L’oeuvre scientifique de Pasteur de Georges Rouquier et Jean Painlevé
2015
International audience; ...
Chapitre 12. L’apport sociétal de la pasteurisation des aliments face à son coût énergétique
2015
International audience
Les vies de la pasteurisation : récits, savoirs, actions (1865-2015)
2015
National audience; Le 11 avril 1865, à partir des travaux qu'il a menés dans les vignes et dans son laboratoire d'Arbois (Jura), Louis Pasteur brevète une méthode de chauffage des vins pour qu'ils gardent leurs qualités pendant leur conservation et qu'ils puissent voyager. Quelques années plus tard, la dénomination 'pasteurisation' sera donnée à cette méthode qui s'appliquera au vin et à la bière, puis au lait et à l'ensemble des produits laitiers. Depuis, le mot, le procédé et l'usage ont proliféré. Cet ouvrage rassemble des textes d'historiens et d'historiographes, de philosophes, d'anthropologues, de linguistes, de biologistes, d'agronomes, de chimistes et de spécialistes de la vulgarisa…
Effectiveness of hexavalent vaccines against invasive Haemophilus influenzae type b disease: Germany's experience after 5 years of licensure
2007
Summary Vaccine effectiveness (VE) was determined with a case-cohort approach using Cox regression. Cases with confirmed systemic Hib infections in children born from 1 August 2000 to 31 December 2004 were ascertained through two independent nationwide active surveillance systems. A representative cohort of 1303 children born in the same time frame was randomly sampled in a nationwide immunisation survey. Thirty cases were eligible for VE calculation; 19 were unvaccinated and 11 vaccinated with hexavalent vaccines. VE was 68.4% (95% CI: 19.0–87.6) for incomplete primary series and 90.4% (95% CI: 70.6–96.8) for the full primary series. For full immunisation VE was 100.0% (95% CI: 52.7–100.0)…
Study of thermal resistance and in vitro bioaccessibility of patulin from artificially contaminated apple products
2012
Abstract Apple juices and purees represent categories widely consumed by whole population and above all children. Patulin (PAT) is a mycotoxin known for its acute and chronic effects in animals. Several studies indicate there is a risk associated to the PAT intake, through the consumption of purees and apple juices. In this study, apple juice and puree were prepared and artificially contaminated with PAT at 50 μg/kg and submitted to a thermal treatment simulating pasteurization to evaluate PAT’s reduction. In a second phase of the work, apple products samples ( n = 7) included juices, nectars and purees belonging to different commercial brands were collected, artificially contaminated with…