Search results for "transition"
showing 10 items of 3988 documents
Dynamics and toxicity of proteins with a high homology of sequences: approach by molecular dynamics and ab-initio calculations
2008
The elucidation of the structure and the biological function of proteins is a major stake for its implications in the biomedical research as well as in biotechnologies. In addition, there is a glass or dynamical transition for the proteins which occurs at around 200K: it has been observed by Neutron Scattering, X-ray diffraction and Mossbauer spectroscopy for different proteins. Above the transition temperature, the biological function is activated as the protein may diffuse between conformational sub-states. The microscopic origin of this transition is still debated in spite of significant advances in recent years showing the significant role of hydration. By using all-atoms classical mole…
Changes in the benthic algal flora and vegetation of a semi-enclosed Mediterranean coastal lagoon (Stagnone di Marsala, Western Sicily)
2014
È stato condotto uno studio sulla flora e vegetazione macroalgale dello Stagnone di Marsala (Trapani) con l’obiettivo di fornire una revisione dei dati riportati in letteratura ed esaminare i principali cambiamenti che si sono verificati nell’intera area negli ultimi tre decenni. La flora algale è risultata più povera rispetto al passato (94 taxa contro 108), mostrando un incremento delle Cloroficee e una riduzione delle Rodoficee e delle Feoficee. Solo 48 taxa sono stati riportati precedentemente, mentre 46 sono nuovi per lo Stagnone. Tra questi, è interessante sottolineare sia da un punto di vista floristico che ecologico, il ritrovamento per la prima volta dell’alga bruna Cystoseira comp…
Comparison between Focused Electron/Ion Beam-Induced Deposition at Room Temperature and under Cryogenic Conditions
2019
This article belongs to the Special Issue Multi-Dimensional Direct-Write Nanofabrication.
Agri-Food Markets towards Sustainable Patterns
2020
In recent decades, the confluence of different global and domestic drivers has led to progressive and unpredictable changes in the functioning and structure of agri-food markets worldwide. Given the unsustainability of the current agri-food production, processing, distribution and consumption patterns, and the inadequate governance of the whole food system, the transition to sustainable agriculture and food systems has become crucial to effectively manage a global agri-food market able in supporting expected population growth and ensuring universal access to sufficient, safe, and nutritious food for all. Based on a critical review of the existing international literature, the paper seeks to…
Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions
2018
International audience; This study investigates the effect of Maillard reactions (MR) on the physico-chemical and biological properties of fish gelatin based edible films. Glucose was incorporated in gelatin film forming solutions at different glucose/lysine molar ratios: 0.5/1.0, 1.0/1.0 and 5.0/1.0. The MR was then induced by heating films at 90 °C for 24 h in dry conditions. Color changes and browning index measurements were used to pursue the MR kinetic. Results showed that the development of MR products was dependent on the glucose content and on the reaction time. Mechanical and thermal properties of treated films displayed an increase in tensile strength, elongation at break and glas…
Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions
2019
International audience; Edible films based on gelatin and chitosan have high gas and aroma barrier properties. This study focused on their capability to sorbed/retain aroma compounds (1-hexanal, 2-hexen-1-ol, 1-hexanol, 3-hexanone and phenol) at three relative humidity level (≤2%, 53% or 84% RH). Whatever the relative humidity condition, the order of sorption is keton (3-hexanone) < aldehyde (1-hexanal) < aliphatic alcohols (2-hexen-1-ol and 1-hexanol) < phenol. This order could be related to the intrinsic chemical properties of aroma compounds. The increase in moisture enhanced the sorption at the highest RH for all the aroma compounds. However, a competition between water and aliphatic al…
Microstructure and characteristic properties of dogfish skin gelatin gels prepared by freeze/spray-drying methods
2020
International audience; The effects of two pretreatments (microwaves or oven-drying) on the dogfish (Squalus acanthias) skin as well as two drying processes (freeze-drying or spray-drying) on the extracted gelatins were studied. Thus six types of gelatins were obtained, three of which were freeze-dried (FG) and the others were spray-dried (SG), from the untreated skin (US), microwaves-pretreated skin (MS) and oven-pretreated skin (OS). The highest yield (8.67%) was obtained for the OSFG, while the lowest one (3.06%) was measured for the OSSG. Interestingly, all gelatins exhibited relatively high protein (84.02-89.53%), and low lipid (0.50-1.71%) and ash (3.05-7.17%) contents. In addition, g…
Impact of electron beam irradiation on fish gelatin film properties
2016
International audience; The objective of this work was to display the effect of electron beam accelerator doses on properties of plasticized fish gelatin film. Electron spin resonance indicates free radical formation during irradiation, which might induce intermolecular cross-linking. Tensile strength for gelatin film significantly increases after irradiation (improved by 30% for 60 kGy). The vapour permeability is weakly affected by irradiation. Surface tension and its polar component increase significantly and are in accordance with the increase of wettability. So, irradiation may change the orientation of polar groups of gelatin at the film surface and crosslink the hydrophobic amino aci…
Retention/release equilibrium of aroma compounds in fat-free dairy gels
2010
BACKGROUND: The replacement of fat by thickeners in fat-free yoghurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxy…
Offensive Transitions in High-Performance Football: Differences Between UEFA Euro 2008 and UEFA Euro 2016
2019
[Abstract] Coaches, footballers and researchers agree that offensive transitions are one of the most important moments in football today. In a sport where defense over attack dominates, with low scores on the scoreboard, the importance of these actions from the offensive point of view becomes very important. Despite this, scientific literature is still very limited on this topic. Therefore, the objectives set out in the present investigation have been two: first, by means of a proportion analysis and the application of a chisquare test, it was intended to describe the possible differences between the offensive transitions made in the UEFA Euro 2008 and UEFA Euro 2016; then, through differen…