eKhSACIR інституційному репозитарії Харківської державної академії культури
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Is traceability enough to prevent the decrease of meat consumption?
No full textIs traceability enough to prevent the decrease of meat consumption?. 6. International Congress Marketing Trend
Investigation of volatolome of body fluids and tissues by SPME-GC-MS to back-trace food chain exposure to micropollutants
No full textInternational audienc
La mesure d’humidité au service de la cuisson dans les fours.
No full textNational audienceDans le cadre des recherche de l’équipe CALIPRO (Construction de la qualité des aliments par la chimie et les procédés), membre de l'UMR 1145 Ingénierie Procédés Aliments (composée de cinq équipes) la mesure d’humidité relative dans les fours est très importante. En effet, pour réaliser des modèles de cuisson ou de séchage pertinents, plusieurs paramètres sont essentiels tels que la température et l’humidité relative. De plus cette grandeur clé peut donner accès à d’autres paramètres comme la température de rosée et la teneur en eau de l’environnement. Paramètres qui nous permet ensuite d’accéder à d’autres informations comme par exemple la perte en eau du produit sous forme vapeur. Peu de capteurs permettent cette mesure dans un four car la température est trop élevée et l’humidité relative est très faible. Pour contourner ce problème, nous allons réduire la température et ainsi augmenter l’humidité relative (les deux grandeurs étant liées) tout en conservant une même teneur en eau. Un peu d’air du four sera prélevé, amené dans une cellule à température contrôlée où la mesure d’humidité relative sera faite. En connaissant la température et l’humidité relative dans cette cellule ainsi que la température initiale dans le four et après calcul nous pourront obtenir l’humidité relative dans le four et connaître ainsi les autres caractéristiques de l’air de cuisson. Les avantages de notre méthode sont que les capteurs capacitifs d’humidité relative sont éprouvés et en constante amélioration, de plus ils peuvent être étalonnés par des organismes certifiés et la mesure est quasi-portative. Les inconvénients sont la gamme de mesure restreinte, l’incertitude variable sur toute la gamme de mesure (même si celle-ci est connue), la mesure indirecte et le prélèvement de l’atmosphère
Mesure de N2O atmosphérique, que choisir ? Trois analyseurs au "banc d'essai"
No full textNational audienc
Genome-Wide association mapping of frost tolerance in Pisum sativum
No full textBAP GEAPSI BAP GEAPSIBAPGEAPSIGenome Wide Association Mapping was performed in pea. Accessions from the pea reference collection where phenotyped for frost in field and controlled conditions, and genotyped using Infinium®BeadChip 15K SNPs (Tayeh et al., 2015). After applying filters of quality control, we obtained 363 accessions and 10739 loci for GWA study. Association analyses were conducted with FaST-LMM software using a mixed model that included a relatedness kinship matrix (K) and a population structure matrix (Q) to control for false positives. The K matrix was generated using two approaches. In the first one, the kinship matrix was estimated with all the 10739 markers. In the second approach, we estimated the kinship, called “K-chr”, with all the markers other than those located on the same chromosome as the marker being tested (Rincent et al., 2014). Simulations revealed that Rincent’s approach was more powerful than the mixed model taking into account a general kinship (estimated for all chromosomes). The GWA study identified 8 loci distributed over different chromosomes comprising 61 SNPs significantly associated with frost tolerance. Results confirmed 3 QTLs that were previously mapped using bi-parental populations and identified 3 novel tolerance loci. Several potential-candidate genes were found corresponding to these SNPs. Additionally, the analyses allowed to identify haplotypes with increased frost tolerance and accessions with favourable alleles for this trait
The contrasted delineation of futures. The case of agroecological transitions in France.
No full textInternational audienc
Simulations to define the optimum lifetime management for Holstein cows
No full textBook of abstracts of the 67th Annual meeting of the European Federation for Animal Science, Belfast, UKInternational audienceInterest in extended lactation has increased this last decade. However, little is known about the long term effects of extended lactation on the lifetime productive and reproductive performance. The two main objectives of this study were: (1) to determine the optimum duration of extended lactation to enhance efficiency and pregnancy rate compared with a 10 mo lactation; and (2) to define if the lactation duration should vary with the age of the cow to reach an optimum lifetime performance. A lifetime performance model taking into account the changing physiological priorities of an animal during its life and through repeated reproduction cycles, was used to simulate different lifetime scenarios. The model was tested to fit 16 mo lactations. For each scenario, a total of 300 cows were randomly generated. Simulation of cows managed for repeated 16 mo lactation all their life (EL) had the highest lifetime efficiency (ratio of energy in milk to energy intake), and the longest lifetime compared with shorter (10, 12, or 14 mo) or longer (18, 20, or 22 mo) lactations. Pregnancy rates were not significantly improved with EL compared with a 10 mo lactation (N). Simulations of cows managed for a 16 mo lactation during their first lactation, followed by 10 mo lactations for the rest of their life (EL-N), had a lifetime efficiency similar to that of the EL scenario. Simulations of cows managed for a 10 mo lactation during their first lactation, followed by 16 mo lactations for the rest of their life (N-EL), had a lifetime efficiency similar to the N scenario. To conclude, these simulations indicated that: (1) the 16 mo lactation is the optimum extended lactation length in terms of productive and reproductive performance; and (2) that managing the primiparous cows with a 16 mo extended lactation, followed by 10 mo lactations, allows the lifetime efficiency to increase being similar to cows managed for 16 mo lactations all their life
Modelling of the production kinetics of the main fermentative aromas in winemaking fermentation
No full textModelling of the production kinetics of the main fermentative aromas in winemaking fermentation. 2. Euro Mediterranean Symposium for Fruit and Vegetable Processin
Mapping membrane fluidity in single bacterial cells to study the impact of cryopreservation and its related stresses
No full textCryopreservation of bacteria leads to cellular damages and death. The bacterial membrane is primarily exposed to changing environments and it is believed to play a major role in freezeresistance. Two physiological states of the lactic acid bacterium (LAB) Lactobacillus delbrueckii subsp. bulgaricus were generated: a freeze-resistant and a freeze-sensitive state (Gautier et al. 2013). They were associated with membranes exhibiting different compositions in fatty acyl residues and phase transition temperatures (Gautier et al. 2013). A dynamic measurement of membrane fluidity by fluorescence anisotropy upon cooling in single-cells using Synchrotron UV microscopy revealed that freeze-resistant cells were characterized by a higher degree of fluidity at any temperature, especially around zero degrees Celsius as water nucleates. Mapping anisotropy in individual cells also revealed a heterogeneous distribution in freeze-sensitive cells, with the presence of islets of high rigidity (Passot et al., 2014). We further demonstrated that hyperosmolarity is the main stress suffered LAB during cryopreservation as the matrix cryoconcentrates (Fonseca et al., 2006; Meneghel et al., under review). Aiming at determining the impacts of hyperosmotic environments on the membrane of LAB fluidity, fluorescence anisotropy was measured at the population scale by spectrofluorimetry and at single cell scale by Synchrotron UV microscopy. Both approaches gave complementary information, but only the Synchrotron UV microscopy allowed the visualization of high rigidity domains appearing under hypertonic conditions in the freezesensitive cell. Cellular mapping of membrane fluidity gives thus essential information for a better understanding of cryopreservation-related damages. Modifying LAB growth conditions could enable the adjustment of membrane composition and its subsequent biophysical properties in order to improve LAB freeze-resistance
Modèle numérique de fusion, de migration de liquide et de déformation pendant le test de fusion de crèmes glacées
No full textInternational audienceA numerical model was developed which describes the combined phenomena occurring during an ice cream meltdown test which is a test used by ice cream producers to estimate the quality of ice cream. It is based on the measurement of the drip loss and the deformation during melting of an ice cream block placed onto a grid at ambient temperature. This information is related to the ice cream structure and reflects the quality of the product: even partially melted, the ice cream structure should retain the liquid phase and show low deformation. The proposed model takes into account melting, liquid migration inside the ice cream structure (which is considered as an unsaturated porous medium) and deformation. The objective in developing the model is to better understand the mechanisms of the ice cream structure evolution when it is submitted to ambient conditions. To describe the multiphysics phenomena first, energy equation is solved to describe temperature evolution of the sample. Ice crystal melting was computed by using the enthalpic approach. After partial melting, water movement inside ice cream structure is predicted by Richard's equation. The hydraulic conductivity, the water retention characteristic and the differential moisture capacity are the parameters that control water movement inside the ice cream. Deformation of the partially melted ice cream was described by an elasticity model, Youngs' modulus being function of the fraction of melted ice. The set of equations was solved using the CFD finite element method implemented in Comsol software. The numerical model was validated with experimental results of temperature, drip loss and deformation. The model allows determining the main parameters, related to product structure, controlling the drip loss