L'Institut Agro Archives Ouverte
Not a member yet
4294 research outputs found
Sort by
Exploring the tactile dimension of grittiness in semi-solid foods of plant origin
No full textInternational audienc
Design and Synthesis Optimization of Fluorescent Acrylate-Based and Silicate-Based Materials for Carbonyl Adsorption
No full textInternational audienceFor their use as chemical sensors, the optimization of the performance of polymeric materials is a critical step in their development for the desired application. The main objective of this work was to identify the best-suited materials to develop a sensor for carbonyl monitoring based on fluorescence. Two categories of materials were compared: acrylate-based materials, obtained by radical polymerization, and silicate-based materials, obtained by sol-gel synthesis. The performances of these materials in terms of yield of polymerization, carbonyl adsorption capacity and fluorescence property were compared. More precisely, the influence of various synthesis parameters such as polymerization type, radical polymerization initiation method, the nature of the functional monomer and the molar ratio of the different reactants was assessed. On the first hand, among acrylate-based materials, the one based on 4-vinylaniline showed better adsorption capacity compared to those based on 3-vinylaniline and 2-vinylaniline. Moreover, materials obtained by UV-polymerization showed a better adsorption capacity compared to those obtained by thermally initiated polymerization. On the other hand, the silicate-based material provided a better synthesis reproducibility, a higher adsorption capacity and a higher fluorescence intensity compared to its acrylate-based counterparts. Finally, contrary to the acrylate-based materials tested, the adsorption capacity and fluorescence properties of silicate-based materials were stable over time
Influence of water and ethanol vapours on the compressive behaviour of natural cork during ageing
No full textInternational audienceThe effect of the storage condition and time on the compressive behaviour of natural cork was investigated by performing quasi-static and Progressive Repeated Loading (PRL) tests. Cork cubes were exposed to water, water-ethanol and ethanol vapours for 3- and 12-months’ storage. A significant difference for the elastic modulus was observed between samples placed in contact with water (9.6 ± 3.2 MPa) and ethanol (14.3 ± 4.2 MPa) vapours after 3 months. For cork samples in contact with ethanol a significant reduction of the elastic modulus value to 6.3 ± 0.8 MPa was noted at 12 months of storage, whereas no difference was noticeable for samples in contact with water vapour. From the PRL test performed after 3 and 12 months of storage, cork exhibited a different stored energy capability according to the storage condition. A reduction of ∼40 % occurred when placed in contact with ethanol vapour, whereas it increased of ∼15 % when stored in contact with water vapour. This led to the hypothesis that between 3 and 12 months of storage, ethanol accelerated the ageing of the material, leading to modification in the mechanical behaviour of cork, compared with water vapour
Faire dialoguer les expériences pour accompagner l’appropriation de savoirs agroécologiques
No full textNational audienceIn this article, we address the question of favorable conditions for the sharing and appropriation of distributed and non-stabilized knowledge on complex agroecological systems. Our article is based on the study of an initiative aimed at renewing the modalities of production and circulation of knowledge : the « Cafés Agro ». We will show how this initiative supports the appropriation of agroecological knowledge between heterogeneous actors, by articulating three dimensions :the commitment to reflexivity of participants regarding their experiences ;the exploration of innovative practices through the sharing of experiences and knowledge between people with different professions ;the creation of a community of innovative practices.Cet article aborde la question des conditions favorables au partage et à l’appropriation de savoirs distribués et non stabilisés sur les systèmes agroécologiques complexes. Il présente un dispositif de partage d’expériences, porté par des agents de l’Institut national de recherche en agriculture et environnement (Inrae), autour de pratiques innovantes pour piloter des vergers agroécologiques et rassemblant des agriculteurs, chercheurs, conseillers et animateurs agricoles, formateurs : les Cafés Agros. Nous montrerons comment cette initiative accompagne l’appropriation de savoirs agroécologiques entre des acteurs hétérogènes, en articulant trois dimensions :l’engagement de la réflexivité des participants vis-à-vis de leurs expériences ;l’exploration de pratiques innovantes via le partage d’expériences et de savoirs entre des personnes aux métiers différents avec objectif de stabilisation ;la création d’une communauté de pratiques innovantes
Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients
No full textInternational audienceThe utilization of gelatin capsule waste (GCW) poses a challenge for the industry. This study investigates its potential as a functional food ingredient by evaluating the physico-chemical, rheological, and techno-functional properties of gelatin capsule waste powder (GCWP). To achieve this, the gelatin capsule waste (GCW) was mixed with maltodextrin at varying ratios (1:1, 1:2, 1:3, 1:4, and 1:5) and subjected to spray drying. The findings highlight maltodextrin’s crucial role in stabilizing the drying process, reducing stickiness, and enhancing handling and storage properties. All the obtained GCWP samples appeared light white and had a slightly sticky texture. The 1:5 (w/w) GCW-to-maltodextrin ratio produced the highest powder recovery with minimal stickiness, indicating enhanced drying efficiency. Increasing maltodextrin reduced gel strength, texture, and foaming properties while raising the glass transition temperature. The FTIR analysis indicated a decline in protein–protein interactions and increased polysaccharide interactions at higher maltodextrin levels. The rheological analysis demonstrated lower elastic and loss moduli with increased maltodextrin, affecting GCWP’s structural behavior. For overall properties, the GCW mixed with maltodextrin at a 1:1 ratio (GCW-1M) is recommended for future applications, particularly for its gelling characteristics. The GCW-1M, being rich in amino acids, demonstrates its potential as a functional food ingredient. However, certain properties, such as gel strength and powder stability (hygroscopicity and stickiness), require further optimization to enhance its industrial applicability as a functional food ingredient
Elaboration d'un guide méthodologique pour la co-conception de systèmes de culture afin de gérer durablement la flore adventice
No full textDiagnostic et conception participative de systèmes de culture - Ce volume fait suite au carrefour de l'innovation Inrae, organisé par Inrae, Agreenium et l'Institut Agro Dijon, les 26 et 27 novembre 2024 de restitution du projet sur les Connaissances et outils pour des démarches préventives et opérationnelles en gestion agroécologique des adventices (COPRAA).National audienceA new paradigm is needed for long-term weed management to shift from a tactical, one-off vision to a systemic, multi-year one. This transition requires the mobilization of various methodological frameworks and specific tools to support agricultural stakeholders, including farmers, in their changes of practice. A methodological guide has been developed to support the implementation of changes in weed management practices over the long term. The guide is based on different experiences of implementing a co-design approach for cropping systems, using various expert models. It is intended for advisors, organizers and experimenters wishing to rethink their cropping systems. It describes the entire method, the tools used and the main associated knowledge required for the process. It is unique in that it offers different versions of the approach, to suit the different situations of future users: Expert, Intermediate and Fast. The main stages in the construction of the guide are presented, along with thoughts on how it will be disseminated and how it will be used.La gestion à long terme de la flore adventice appelle à un changement de paradigme afin d'évoluer d'une vision tactique, ponctuelle, vers une vision systémique pluriannuelle. Cette transition nécessite de mobiliser différents cadres méthodologiques et outils spécifiques pour accompagner les acteurs du monde agricoles, dont les agriculteurs, dans leurs changements de pratiques. Un guide méthodologique a été développé pour accompagner la mise en action des changements de pratiques de gestion de la flore adventice sur le long terme. Ce guide a été construit à partir de différentes expériences de mise en oeuvre d'une démarche de co-conception de systèmes de culture mobilisant différents modèles experts. Il est destiné aux conseillers, animateurs ou expérimentateurs désireux de repenser leurs systèmes de culture. Il décrit l'ensemble de la méthode, les outils mobilisés et les principales connaissances associées nécessaires à la démarche. Il a pour originalité de proposer différentes déclinaisons de la démarche pour s'adapter aux situations d'usages des futurs utilisateurs : parcours Expert, Intermédiaire et Rapide. Les grandes étapes de la construction du guide sont présentées ainsi que les réflexions sur son mode de diffusion et les modalités de traçages des usages envisagés
OPTIFLORSYS : Un outil pour aider à la conception de stratégies agroécologiques de gestion d'adventices
No full textDéveloppement d'outils d'aide à la décision.Ce volume fait suite au carrefour de l'innovation Inrae, organisé par Inrae, Agreenium et l'Institut Agro Dijon, les 26 et 27 novembre 2024 de restitution du projet sur les Connaissances et outils pour des démarches préventives et opérationnelles en gestion agroécologique des adventices (COPRAA).International audienceRedesigning cropping systems is essential to manage weeds with few or no herbicides. The new decision support system OPTIFLORSYS combine the "virtual field" model FLORSYS with optimization algorithms. It allows optimizing cropping systems and crop ideotypes in a coherent manner and based on indicators ofweed impacts on crop production and biodiversity predicted by FLORSYS. Thus, the tool accompanies the redesign of cropping systems, identifying new management strategies. This paper first presents the OPTIFLORSYS tool, followed by three case studies aiming to optimise rotations, tillage or maize ideotypes, to illustrate the OPTIFLORSYS functioning and its contribution to redesigning cropping systems. The tool is still under development and is likely to evolve depending on, among other things, the feedback from future users.Pour lutter contre les adventices avec peu ou pas d'herbicides, la reconception de systèmes de culture est essentielle. Le nouvel outil d'aide à la décision OPTIFLORSYS combine le modèle « parcelle virtuelle » de FLORSYS avec des algorithmes d'optimisation des pratiques. Il permet d'optimiser de manière cohérente un système de culture ou des idéotypes variétaux selon les valeurs prédites par FLORSYS des indicateurs d'impact des adventices sur la production des cultures et la biodiversité. En ce sens, l'outil accompagne la reconception de systèmes de culture, en identifiant des nouvelles pistes de gestion. Après une présentation de l'outil, cet article présente trois cas d'étude, optimisant des rotations, le travail du sol ou l'identification d'idéotypes de maïs pour illustrer le fonctionnement d'OPTIFLORSYS et ses intérêts dans le cadre d'une démarche de reconception de systèmes de culture. L'outil est en phase de développement et est amené à évoluer avec, entre autres, les retours des futurs utilisateurs
: Actualité du CSGA publiée le 10 février 2025 par l'Université Bourgogne Europe
No full textLes dossiers de l'écran du planétariumUne étude franco-mexicaine autour des traditions culinaires, la mémoire et l’obésité.Projection du film Les épices de la passion (1991 – 1 h 42 mn) Réalisé par Alfonso Arau d’après le roman de Laura Esquivel, avec Farnesio de Bernal , Marco Leonardi, Lumi Cavazos. Au début du xxe pendant la révolution mexicaine, Tita, une jeune femme est tombée amoureuse de Pedro. Mais la tradition l'empêche de partir épouser le jeune homme, tant que sa mère est vivante. Tita n'a qu'une façon d'exprimer ses sentiments et sa passion : à travers la nourriture.Jeudi 13 février 2025 à 19hPLANÉTARIUM14, rue Jehan de Marville - Dijo
Laplacian pyramid and dempster-shafer with alpha stable distance in multi-focus image fusion
No full textInternational audienceMulti-focal image fusion occupies a place in image processing research. It allows, from several images of the same scene with different blurred regions, to give a fused image without blur. This allows fusing photos taken by drones at different heights by zooming in each image a different object. Several methods are developed in the literature but which are made independently of the nature of the images. The aim of our work is to propose a method adapted essentially to images of significant fluctuations (of very large variance) considered as an alpha stable signal. For these images, we propose a method consisting of combining the Laplacian pyramid and Dumpster-Shafer theory using the alpha stable distance as a selection rule. Indeed, we decompose the multifocal images into several pyramidal levels, and apply the Dumpster Shafer method with the alpha stable distance at each level of the pyramid. The motivation of this work is to exploit the power of the dumpster Shafer fusion method and that of the Laplacian pyramidal decomposition and the fineness of the alpha stable distance. This kind of image-specific method gives better fusion because it uses a metric more suited to the nature of the data. This work was applied to some experimental images and it provides a comparison, using statistical tests, between our method and other known methods in the field of image fusion. We deduce that this method gives good fusions and that it is significantly bette
Oral processing of meat-flavour textured soy proteins – Part I: Bolus properties and relationships with the texture profile analysis of the products
No full textInternational audienceThe study of food oral processing provides relevant information about the eating process. Thus, we studied the effects of oral processing of meat-flavour textured soy proteins on bolus properties and established relationships with the texture profile of the products. The soy protein concentrate was extruded under three conditions (30 % moisture/180 °C, 34 % moisture/160 °C and 38 % moisture/140 °C). The extrudates were added with salt and monosodium glutamate and then separated into two parts, one with and one without vegetable oil, thus obtaining the flavoured textured soy proteins (FTSPs). All products were subjected to texture profile analysis and in vivo assays to study oral processing. The extrusion condition at 30 % moisture/180 °C produced FTSPs with lower hardness, cohesiveness, and chewiness, which required shorter mastication times and resulted in boluses with lower moisture and a greater number of particles, which had a greater maximum Feret diameter but were less uniform (lower circularity). The addition of oil resulted in boluses with lower moisture and fewer particles, which were less uniform. Moreover, as the mastication duration increased, the number of particles increased, but the size of the particles also increased, suggesting both fragmentation and aggregation of particles phenomena during this process. In conclusion, all the study factors influenced the oral processing of meat-flavour textured soy proteins. Therefore, more studies should be conducted to obtain more information about extruded products