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Impact of the Physical Activity Level of Master Athletes on Divided Attention and Binding Processes in Episodic Memory: A Virtual Reality Study
No full textInternational audienceMaster athletes are a model of successful aging as their high level of physical activity limits the age-related change of physiological functions. This model is used to investigate how a high level of physical activity impacts cognitive functioning. We aim to study the effect of a high level of physical activity on the ability to manage interferences and binding processes in episodic encoding in an ecological situation. Fifty-five participants were recruited and separated into three groups: 18 master athletes (MA, M = 69.39, SD = 1.13 years), 18 young adults (YA, M = 22.44, SD = 1.10 years), and 19 older adults with a moderate level of physical activity (OA, M = 72.11, SD = 1.10 years). Participants performed an episodic memory task assessing binding processes by encoding under either full or divided attention using a virtual reality technique. After encoding under divided attention, MA outperformed OA in the interference task as well as in the binding score on both free and cued recall. After encoding under full attention, YA and MA did not differ in the number of events recalled in cued recall. Furthermore, significant correlations were found between weekly volume of physical activity and cognitive performance. Binding and interference management, and probably the hippocampus along with prefrontal areas, benefit the most from a sustained and regular physical activity in master athletes
Towards One Health action for addressing antimicrobial resistance in the age of polycrisis
No full textInternational audienc
New Insights Into Modeling Quality Change Kinetics, Oil Distribution, and Physicochemical Properties of Banana Chips Using Combined Pre-Frying Treatments
No full textInternational audienceThis study developed low-fat banana chips using various pre-frying treatments, including moisture reduction (MR), hydrocolloid coatings (carboxymethyl cellulose (CMC) and guar gum (GG)), and their combinations with freezing (MRF, CMCF, GGF). Pretreated samples were fried at 180 °C for 180 s (MR and MRF) or 420 s (CMC, CMCF, GG, and GGF) and compared with commercial deep-fat and vacuum-fried chips. Moisture sorption characteristics, dynamic mechanical thermal properties, oil distribution, and physicochemical attributes were evaluated, and quality changes during frying were modeled. Principal component analysis (PCA) showed that most pre-frying treatments were closely correlated with commercial deep-fat fried products, while MR and MRF were positioned between commercial deep-fat and vacuum-fried chips, indicating shared characteristics with both groups. MR and MRF had the lowest oil content among all pre-frying treatments. Penetrated oil accounted for over 97% of the total oil. All treatments produced chips with glass transition temperatures above ambient temperature (30 °C) and monolayer moisture content (2.75 to 6.93% d.b.) exceeding actual moisture content levels (0.17–2.23% d.b.), suggesting a storage stability under ambient conditions. The modified page model was the best described moisture loss during frying, while zero-order reaction kinetics effectively explained quality changes. In conclusion, MR and MRF were effective in producing low-fat banana chips with quality comparable to commercial vacuum-fried products. This work advances current knowledge by demonstrating that pre-frying treatments can serve as cost-effective alternatives to vacuum frying in terms of capital investment while maintaining comparable quality attributes. This finding makes the approach suitable for small- and medium-scale snack manufacturers seeking to meet consumer demand for healthier snack options
Damage detection in natural fiber composites using vibrational analysis and a curvature-based indicator
No full textInternational audienceNatural fiber-reinforced composite materials offer a sustainable and eco-friendly alternative to traditional composites in various sectors. For these materials, it is essential to develop new methods for characterizing and detecting internal defects and damages. This study aims to detect and locate damage in natural fiber-reinforced composite materials, specifically flax/epoxy beams and plates, which exhibit lower elastic moduli and higher damping compared to traditional composites. A new indicator based on vibrational modal curvature shapes and taking into account damping factor was employed to identify invisible low-energy impact damage and delamination. Experimental vibration tests on cantilever flax fiber composite beams validated the method's effectiveness. The results show that the method can detect and localize hidden damage, with damage in flax/epoxy composites remaining generally more confined, whereas in carbon/epoxy composites it tends to spread over a larger area
Bénéfices des aliments fermentés, de l’empirisme aux démonstrations scientifiques : l’apport de Ferments du Futur
No full textInternational audienceFermentation has held a central place in human nutrition for millennia, both for the preservation of perishable goods and for their transformation. Fermented foods indeed have unique sensory properties, in addition to health benefits that are increasingly well-documented. Furthermore, fermentation contributes to the sustainability of our food systems. As we move towards more natural, healthy and sustainable diets, fermentation represents a key technology for transforming agri-food systems. The Ferments du Futur (FdF) initiative, led by INRAE and ANIA with the support of France 2030, aims to develop new ferments, to improve fermentation processes and to create high added-value fermented foods, drawing on biotechnologies, data science and public–private collaborations. This article outlines the major benefits associated with fermentation: food safety, sensory properties, nutrition and health and environmental impact, while highlighting the concrete solutions that FdF will provide, through its projects and technological platforms.La fermentation occupe une place centrale dans l’alimentation humaine depuis des millénaires, pour la conservation des denrées périssables mais aussi pour leur transformation. Les aliments fermentés ont en effet des propriétés sensorielles uniques, auxquelles s’ajoute un bénéfice santé de mieux en mieux documenté. La fermentation contribue par ailleurs à la durabilité de nos systèmes alimentaires. Dans un contexte de transition vers une alimentation plus naturelle, plus saine et plus durable, la fermentation émerge comme une solution innovante pour transformer les systèmes agroalimentaires. L’initiative Ferments du Futur (FdF), portée par INRAE et l’ANIA dans le cadre de France 2030, vise à développer de nouveaux ferments, améliorer les procédés de fermentation et créer des aliments fermentés à haute valeur ajoutée, en s’appuyant sur les biotechnologies, les sciences des données et un dialogue poussé entre acteurs publics et privés. Cet article présente les grands enjeux associés à la fermentation : sécurité des aliments, propriétés sensorielles, nutrition et santé, impact environnemental, tout en illustrant les solutions concrètes qu’apportera FdF, notamment via ses projets et plateformes technologiques
Iter para tutum. Le réenchantement du droit constitutionnel brésilien dans la pensée de l’archevêque D. Adaucto et son journal A Imprensa
No full textInternational audienceEn 1891, la première constitution républicaine du Brésil consacre la laïcité. Libérée du patronage impérial, l’Église locale voit émerger une génération de prélats inspirée par Léon XIII, tel D. Adaucto. Celui-ci prône le réenchantement du droit constitutionnel en conquérant le pouvoir modérateur : la référence à Dieu dans le préambule de la Constitution, obtenue en 1934, doit offrir une valeur supraconstitutionnelle aux préceptes chrétiens et valider une déclaration des droits de la famille
A Multivariate Correlation Analysis Method Identifying Key Synthetic Parameters of Nickel Nanocatalysts Active in H 2 Production From Ammonia‐Borane Solvolysis
No full textInternational audienceThe control of the properties of functional nanoparticles (NPs) requires rational adjustment of the parameters in their synthesis. However, the systematic study of all the experimental parameters for a given protocol generates data that can be intricate to handle and interpret. We address herein the development of a methodological approach to optimizing synthesis/structure of functional nanoobjects. Principal component analysis and correlation matrix evidence the prevalent synthetic parameters and their possible correlation. We develop 2D‐size plots visual graphic tool from statistical treatment of NPs by microscopy. We applied these tools in a textbook case dedicated to the synthesis of colloidal Ni nanocatalysts used for H 2 delivery from the solvolysis of ammonia‐borane (AB) under mild conditions. As a result of the multivariate correlation analysis approach, we established the key role of the precursor nature in the synthesis, that mainly governed the size, dispersity and crystallinity of the formed NPs. At different examination scale, the clustering analysis of subpopulation of formed NPs or the electronic topology analysis of the molecular precursors were achieved. The difference in nanocatalysts performances is correlated to differences in crystallinity, which in turn comes from the nature of the precursors used. The methodological approach proposed here, focused at colloidal Ni NPs used for H 2 delivery, reinforces the role of data science for the development and optimization of nanomaterials
Effects of repeated exposure to full portions of non-alcoholic beers at home over several weeks on sensory perception, satisfaction, wanting, and purchase intent
No full textInternational audienceNon-alcoholic beers (NABs) often fail to meet consumer expectations due to sensory differences from regular beer, particularly for consumers unfamiliar with NABs. Repeated exposure may mitigate this gap, as sensory research suggests it can enhance hedonic responses. However, previous studies have not investigated whether repeated exposure can attract NAB non-users or alter their behavior. This study examined how repeated exposure affects consumer responses to NAB, focusing on exposure frequency, duration, product characteristics, and prior familiarity. A total of 395 Japanese beer consumers (two-thirds NAB non-users, one-third users) were assigned to two groups. Both groups evaluated full portions of two NABs at home through blind smartphone-based testing. The “More Frequent with Shorter Duration” (MFSD) group consumed eight cans of each NAB over four weeks, while the “Less Frequent with Longer Duration” (LFLD) group consumed them over eight weeks. Repeated exposure effects were consistent across both groups. One product, characterized by stronger carbonation, increased wanting and purchase intent, while the other, with a more pronounced aftertaste and body, decreased satisfaction, highlighting the importance of investigating repeated-exposure-effect. Although non-users continued to report lower satisfaction, wanting, and purchase intent than users after eight exposures, these differences declined. Non-users more willing to compromise on NAB tastiness showed stronger positive changes in wanting and purchase intent. These results highlight the challenges associated with attracting non-users and the need to tailor marketing strategies. Addressing these challenges requires not only product reformulation but also deeper insight into consumer expectations through psychographic factors such as attitudes, values, and lifestyle
