Search results for "process"
showing 10 items of 22310 documents
Prospects of herbivore egg-killing plant defenses for sustainable crop protection
2016
Abstract Due to a growing demand of food production worldwide, new strategies are suggested to allow for sustainable production of food with minimal effects on natural resources. A promising alternative to the application of chemical pesticides is the implementation of crops resistant to insect pests. Plants produce compounds that are harmful to a wide range of attackers, including insect pests; thus, exploitation of their natural defense system can be the key for the development of pest‐resistant crops. Interestingly, some plants possess a unique first line of defense that eliminates the enemy before it becomes destructive: egg‐killing. Insect eggs can trigger (1) direct defenses, mostly i…
QTLs for organoleptic quality in fresh market tomato
1998
The organoleptic quality of tomato fruit is determined by many characters. Therefore, plant breeders often find difficulties to improve such a characteristic. A program of QTL detection for physical, chemical and sensorial traits has been achieved, in order to understand the genetic determinism of tomato organoleptic quality. One hundred and forty-four recombinant inbred lines (RILs), derived from an intraspecific cross, were analyzed with segregating molecular markers. An almost saturated map was constructed with RFLP, AFLP and RAPD marker. The RILs were also evaluated for fruit chemical (sugar, pigment and acid contents) and physical traits (color, firmness and fruit size). These analyses…
Priorities for research in soil ecology
2017
The ecological interactions that occur in and with soil are of consequence in many ecosystems on the planet. These interactions provide numerous essential ecosystem services, and the sustainable management of soils has attracted increasing scientific and public attention. Although soil ecology emerged as an independent field of research many decades ago, and we have gained important insights into the functioning of soils, there still are fundamental aspects that need to be better understood to ensure that the ecosystem services that soils provide are not lost and that soils can be used in a sustainable way. In this perspectives paper, we highlight some of the major knowledge gaps that shoul…
Volatile components of ripe fruits of Morinda citrifolia and their effects on Drosophila
1996
Abstract The only larval resource of the specialist species, Drosophila sechellia , is ripe fruits of Morinda citrifolia . The chemical composition of this fruit, which is very toxic to most Drosophila species, was investigated and 51 compounds were abundant enough to be identified by GC-MS. The ripe fruit is characterized by a large amount of carboxylic acids, especially octanoic and hexanoic acids. The biological effects of the ripe fruit and its main acids were investigated with behavioural studies. Octanoic acid is responsible for the general toxicity of the fruit to most Drosophila species; D. sechellia is the only species which is resistant to this acid. Hexanoic acid has a unique eff…
Habitat quality is more important than matrix quality for bird communities in protected areas
2018
Protected areas are meant to preserve native local communities within their boundaries, but they are not independent from their surroundings. Impoverished habitat quality in the matrix might influence the species composition within the protected areas through biotic homogenization. The aim of this study was to determine the impacts of matrix quality on species richness and trait composition of bird communities from the Finnish reserve area network and whether the communities are being subject of biotic homogenization due to the lowered quality of the landscape matrix. We used joint species distribution modeling to study how characteristics of the Finnish forest reserves and the quality of t…
Note. Kinetic parameters of Bacillus stearothermophilus spores under isothermal and non-isothermal heating conditions Nota. Parámetros cinéticos del …
1998
Thermobacteriological studies using Bacillus stearotherrnophilus spores were carried out by heating the spores under isothermal and non-isothermal conditions followed by an isothermal period. Ex perimental data obtained after isothermal heating were analyzed using a two-step linear regression procedure and a one-step nonlinear regression method. Results obtained using both analytical tech niques were close, but the 90% interval of confidence for predictions was lower when the one-step nonlinear regression was used. These results indicated the convenience of using the one-step nonlin ear regression method to obtain thermal kinetic parameters for bacterial spores. Also, the parameters obtain…
<p><strong>In BOLD we trust? A commentary on the reliability of specimen identification for DNA barcoding: a case study on burrower bugs …
2016
An assessment was performed regarding the accuracy of various types of data deposited in the Barcode of Life Data system (BOLD) related to the true bug family Cydnidae (Hemiptera: Heteroptera). Taxonomic nomenclature and classification, identification reliability, and the correctness of the data provided in the "Taxon description" were analyzed and commented on with respect to both available versions of the BOLD system, i.e. version 3 and beta version 4. Numerous mistakes in taxonomy, the relevance of the taxa names, and species misidentifications in BOLD version 3 were found and, more importantly, similar errors were detected in BOLD version 4 as well. We suggest that if the BOLD system is…
Effects of almond gum as texture and sensory quality improver in wheat bread
2016
International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61…
Gamma Irradiation and Fermentation
2016
This chapter discusses the applications of gamma irradiation technology for food safety, its nutritional implications, and its involvement in fermentation processes. Gamma irradiation has become an alternative technology for food sterilization due to its nonthermal character, thus replacing the conventional heating processes. Several driving forces are propelling the need of γ-irradiation forward for food applications. Besides food preservation, γ-irradiation is taking place for novel applications, especially involving the enhancement of food fermentation processes, by directly irradiating the medium, or generating performant genetically modified strains.
Modelling vertical and lateral weed seed movements during mouldboard ploughing with a skim-coulter
2001
Abstract The vertical distribution of weed seeds in soil is crucial because seedling emergence varies with seed depth, whereas lateral soil displacement during mouldboard ploughing contributes to weed dispersal within the tilled field. In order to model vertical and lateral seed displacements during ploughing, an existing model describing soil particle movements for different ploughing characteristics (depth and width) and soil structures was adapted to integrate the effect of a skim-coulter. This model was tested in two field trials, in Northern France, using coloured plastic beads to imitate weed seeds. The trial in Dijon was set up on an eutric cambisol and comprised both compacted and u…