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Sample records for sous vide food

  1. The Sous Vide Revolution: Coming Full Circle and Beyond

    OpenAIRE

    Hoeche, Ulrich

    2016-01-01

    For the purpose of this research, academic material and online sources were utilised to clarify the meaning of the key term sous vide. The Sous Vide Advisory Committee (1991) says ‘Sous Vide (also known as Cuisine en Papillote) is an interrupted catering system in which raw or par-cooked food is sealed into a vacuumised laminated plastic pouch or container, heat treated by controlled cooking, rapidly cooled and then reheated for service after a period of chilled storage’. According to Herb...

  2. Palatability of sous vide processed chicken breast.

    Science.gov (United States)

    Turner, B E; Larick, D K

    1996-08-01

    The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 77 or 94 C. Product was evaluated after 0, 14, and 28 d storage at 4 C. Quality was evaluated by gas chromatographic analyses of flavor volatiles, shear, color, and sensory panels. Incorporation of sodium lactate into brine did not influence oxidative stability (as measured by headspace gas chromatography) or sensory warmed-over flavor. Presence of sodium lactate did result in enhanced fresh roasted or meaty and saltiness sensory scores as well as a more yellow color. The more rapid heating rate decreased sulfur-containing compounds and did not influence other volatile concentrations. Products processed to 94 C were less juicy, less tender, and contained higher quantities of alcohols and hydrocarbons than those processed to 77 C. Storage resulted in a decline in fresh roasted or meaty flavor note and an increase in warmed-over flavor note and quantities of alcohols, aldehydes and ketones, hydrocarbons, and total headspace volatiles.

  3. Tambaqui (Colossoma macropomum sous vide: characterization and quality parameters

    Directory of Open Access Journals (Sweden)

    Fabiane de Cássia Pontes Ramos

    2016-02-01

    Full Text Available The objective of this study was to evaluate the microbiological, physical and physico-chemical quality parameters of sous vide preparation of pen-reared tambaqui (Colossoma macropomum. To prepare the tambaqui sous vide, 200 g of fillet, 50 g of basil sauce (1:4 fish fillet:sauce ratio and 10 mL of 5% sodium lactate were used. The product was then vacuum-packaged, pasteurized at 65 ºC for 12.5 min and refrigerated. The presence of Salmonella spp., sulfite-reducing Clostridium and Listeria monocytogenes was not detected in the samples analyzed. The coliform count at 45 ºC and coagulase-positive staphylococci were below the limit (103 permitted by the law in vigor. Water retention capacity and chloride content analyses revealed that the tambaqui fillet differed significantly (P<0.05 from the sous vide because of the addition of basil sauce. The total volatile basic nitrogen (TVB-N and thiobarbituric acid reactive substances (TBARS content of the fillet and sous vide were below the limits established by the law, indicating good quality. The lightness (L* and yellow color (b* of the fillet and the sous vide did not differ significantly (P>0.05, but the red color (a* decreased in the sous vide, which is related to the addition of basil sauce. The chroma (C* and hue angle (ho differed significantly (P<0.05, and the fillet samples were lighter in color, whereas the sous vide was characterized by yellow color. The n-6/n-3 ratios found for the fillet and the sous vide are within the recommended values, which is important for human metabolism. The fillet and sous vide also had high calcium, zinc, magnesium and potassium concentrations. It is concluded that tambaqui sous vide is a good source of nutrients, rich in fatty acids and minerals essential for human health.

  4. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

    Science.gov (United States)

    Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

  5. Vacuum welding of metals; Soudage des metaux sous vide

    Energy Technology Data Exchange (ETDEWEB)

    Stohr, J A; Briola, J [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1958-07-01

    This new welding process has been developed by the Commissariat a l'Energie Atomique (CEA) in France. The edges of the work-pieces are melted by the impact of an electron beam produced by an electron gun. Welding is carried out in a vacuum of 10{sup -4} to 10{sup -8} mm of mercury. The welding machine consists, diagrammatically, of: a) a metal enclosure in which a vacuum is produced; b) a cathode for electron emission, a high-voltage generator for accelerating these electrons, a focusing device; c) a mechanical device for moving (rotating) the work-piece. Advantages of the process: 1) possible welding of highly oxidizable metals (e.g. zirconium); 2) fabrication of high-vacuum-sealed metal containers; 3) production of very deeply penetrated welds. Therefore, this new process is particularly advantageous for atomic power applications, the fabrication of electron tubes and, more generally, for all industries in which very special metals are used. (author) [French] Ce procede de soudage a ete recemment mis au point au Commissariat a l'Energie Atomique en France (CEA). Il consiste a utiliser, pour fondre les levres des pieces a souder, l'impact d'un faisceau d'electrons produit par un canon a electrons. Le soudage s'effectue sous un vide de 10{sup -4} a 10{sup -8} mm de mercure. La machine a souder se compose schematiquement: a) d'une enceinte metallique ou l'on fait le vide; b) d'une cathode emettant des electrons, d'un generateur H.T. permettant d'accelerer ces electrons d'un dispositif de focalisation; c) d'un dispositif mecanique permettant le deplacement (rotation) de la piece a souder. Avantages de ce procede: 1) possibilite de souder les metaux tres oxydables (exemple: zirconium); 2) realisation de 'containers' metalliques fermes sous vide pousse; 3) obtention de profondeurs de soudures considerables. Ce nouveau procede est donc particulierement interessant pour l ' energie atomique, la fabrication des tubes electroniques et, en general, toutes les industries

  6. Thermograms of the combined High Hydrostatic Pressure and Sous-vide treated Longissimus dorsi of pork

    Science.gov (United States)

    Kenesei, Gy; Jónás, G.; Salamon, B.; Dalmadi, I.

    2017-10-01

    In this work, slices of Longissimus dorsi of pork was used as raw material to establish the effects of the sous-vide technology and the high hydrostatic pressure treatments (and their combinations) on meat. The state of the proteins in meat has a very important effect on several quality parameters of the product, such as weight loss, water holding capacity, organoleptic properties. Therefore it is important to follow and analyse the denaturation of the protein content during food processing. The samples were cooked sous-vide (60 °C, 5-480 minutes) or pressurized (100-600 MPa, 5 minutes, room temperature). Also two steps treatments were studied combining both technologies, applying high hydrostatic pressure treatment (300 or 600 MPa, 5 minutes, room temperature) after or previous to sous-vide cooking (60 °C, 30 minutes). The changes in the condition of meat proteins were followed by a differential scanning calorimeter. The DSC curves were analysed using the unit’s own software where denaturation heat was determined. Thermograms show through the change of the sample’s protein state the dissimilar effect of the treatments. Using the Polar Qualification System -previously proved to be effective with NIR measurements- the spectral information was reduced to a two dimensional polar co-ordinate system where each DSC curve is represented by a “quality point”. As a new experiment the applied PQS data reduction method compared to the traditional thermal analysis data processing gave us less information on the differences of our samples although the results are promising as we were able to detect the same trends and characteristics.

  7. Development of Pangasius steaks by improved sous-vide technology and its process optimization.

    Science.gov (United States)

    Kumari, Namita; Singh, Chongtham Baru; Kumar, Raushan; Martin Xavier, K A; Lekshmi, Manjusha; Venkateshwarlu, Gudipati; Balange, Amjad K

    2016-11-01

    The present study embarked on the objective of optimizing improved sous - vide processing condition for development of ready-to-cook Pangasius steaks with extended shelf-life using response surface methodology. For the development of improved sous - vide cooked product, Pangasius steaks were treated with additional hurdles in various combinations for optimization. Based on the study, suitable combination of chitosan and spices was selected which enhanced antimicrobial and oxidative stability of the product. The Box-Behnken experimental design with 15 trials per model was adopted for designing the experiment to know the effect of independent variables, namely chitosan concentration (X 1 ), cooking time (X 2 ) and cooking temperature (X 3 ) on dependent variable i.e. TBARS value (Y 1 ). From RSM generated model, the optimum condition for sous - vide processing of Pangasius steaks were 1.08% chitosan concentration, 70.93 °C of cooking temperature and 16.48 min for cooking time and predicted minimum value of multiple response optimal condition was Y = 0.855 mg MDA/Kg of fish. The high correlation coefficient (R 2  = 0.975) between the model and the experimental data showed that the model was able to efficiently predict processing condition for development of sous - vide processed Pangasius steaks. This research may help the processing industries and Pangasius fish farmer as it provides an alternative low cost technology for the proper utilization of Pangasius .

  8. Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC

    Directory of Open Access Journals (Sweden)

    IT Akoğlu

    Full Text Available ABSTRACT The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min, chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts, Salmonella spp., L. monocytogenes, Cl. perfringens, physical-chemical (pH, water activity, TBARS, L*a*b* colour, texture profile analysis and shear force and sensory (appearance, colour, odour, flavour, juiciness, chewiness and acceptance parameters were determined. According to the results of mesophilic bacterial counts and sensory analysis, the shelf life of the sous vide turkey cutlet, cooked at 65ºC for 40 min, was determined as 28 days at 4ºC while 15 days at 12ºC. Salmonella spp., L. monocytogenes, Cl. perfringens were not detected in turkey cutlet samples during the storage period. It was detected that sous vide cooked provided convenient ready-to-eat foods and a long shelf life for turkey cutlet.

  9. Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations.

    Science.gov (United States)

    Roldán, Mar; Ruiz, Jorge; Del Pulgar, José Sánchez; Pérez-Palacios, Trinidad; Antequera, Teresa

    2015-02-01

    Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80°C) and time (6 and 24h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60°C for 6 and 24h, 80°C for 6h), while a more intense time and temperature combination (80°C for 24h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

  10. Machine for extrusion under vacuum; Machine de fluage sous vide

    Energy Technology Data Exchange (ETDEWEB)

    Gautier, A [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1958-07-01

    In a study of the behaviour of easily oxidised metals during the extrusion process, it is first necessary to find an effective mean of fighting corrosion, since this, even when barely detectable, has an important influence on the validity of the results recorded. The neatest and also the most efficient of all the methods tried consists in creating a vacuum around the test piece. Working on this principle, and at the same time respecting the conventional rules for extrusion tests (loading the sample after stabilisation at the testing temperature, differential measurements of lengthening, etc.) we found it necessary to construct an original machine. (author) [French] L'etude du comportement au fluage des materiaux facilement oxydables exige, en premier lieu, une lutte efficace contre la corrosion qui, meme a peine decelable, prend une part preponderante quant a la validite des resultats enregistres. La solution la plus elegante, et, a vrai dire, la plus energique parmi toutes les methodes essayees, consiste a realiser le vide autour de l'eprouvette d'essai. Partant de ce principe, et pour sauvegarder les regles classiques de l'essai de fluage (mise en charge de l'eprouvette apres stabilisation en temperature d'essai, mesures differentielles des allongements, etc.) nous nous sommes trouves dans la necessite de construire une machine inedite. (auteur)

  11. Machine for extrusion under vacuum; Machine de fluage sous vide

    Energy Technology Data Exchange (ETDEWEB)

    Gautier, A. [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1958-07-01

    In a study of the behaviour of easily oxidised metals during the extrusion process, it is first necessary to find an effective mean of fighting corrosion, since this, even when barely detectable, has an important influence on the validity of the results recorded. The neatest and also the most efficient of all the methods tried consists in creating a vacuum around the test piece. Working on this principle, and at the same time respecting the conventional rules for extrusion tests (loading the sample after stabilisation at the testing temperature, differential measurements of lengthening, etc.) we found it necessary to construct an original machine. (author) [French] L'etude du comportement au fluage des materiaux facilement oxydables exige, en premier lieu, une lutte efficace contre la corrosion qui, meme a peine decelable, prend une part preponderante quant a la validite des resultats enregistres. La solution la plus elegante, et, a vrai dire, la plus energique parmi toutes les methodes essayees, consiste a realiser le vide autour de l'eprouvette d'essai. Partant de ce principe, et pour sauvegarder les regles classiques de l'essai de fluage (mise en charge de l'eprouvette apres stabilisation en temperature d'essai, mesures differentielles des allongements, etc.) nous nous sommes trouves dans la necessite de construire une machine inedite. (auteur)

  12. Microbiological and other characteristics of chicken breast meat following electron-beam and sous-vide treatments

    International Nuclear Information System (INIS)

    Shamsuzzaman, K.; Chuaqui-Offermanns, N.; Lucht, L.; McDougall, T.; Borsa, J.

    1992-01-01

    The combined effects of radiation and sous-vide treatment of chicken breast meat were investigated with respect to survival and growth of Listeria monocytogenes, shelf life, thiamine content, and sensory qualities. Chicken breasts were inoculated with L. monocytogenes 81-861 (10(5) CFU/G), vacuum-packed, irradiated with electron beam (EB) up to 2.9 kGy, and cooked to an internal temperature of 65.6 degrees C. Sous-vide treatment alone had marginal lethal effect on the L. monocytogenes; the residual inoculum reached 10(7) CFU/g after 8 weeks at 2 degrees C. However, after the combined treatments of sous-vide and EB at 2.9 kGy, the organism remained undetectable during the 8-week storage period. Parallel studies on uninoculated breast meat revealed that sous-vide samples had a shelf life of less than 6 weeks without EB treatment, whereas samples that were irradiated and then received sous-vide treatment had a shelf life of at least 8 weeks. There was a slight reduction in thiamine levels as a result of the EB treatment, but there was essentially no additional loss of thiamine due to the subsequent sous-vide treatment and storage at 2 degrees C. Electron-beam treatment had very little effect on the odor and flavor of the reheated samples. It was concluded that EB treatment combined with, sous-vide treatment can greatly enhance the microbial safety and shelf life of chicken breast meat

  13. Vacuum brazing of metals (1961); Brassure sous vide des metaux (1961)

    Energy Technology Data Exchange (ETDEWEB)

    Lapujoulade, J [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1961-07-01

    We have studied brazing in vacuum aiming its application for the making of containers and apparatus meant for high vacuum (p < 10{sup -8} torr). We first define the wettability of a brazing alloy on a metal and we remind the influence of the various parameters which act on this wettability (nature of the solid, of the liquid, geometrical and physicochemical state of the surface, metallurgical reactions occurring at the interface, temperature, time). We give then the results of the tests carried out in order to determine the conditions of wettability in vacuum of some brazing alloys on metals which can be used for the above mentioned apparatus (stainless steel, aluminium, bronze, titanium, zirconium, kovar, nickel, copper). (author) [French] Nous avons etudie la brasure sous vide en vue de son application a la construction d'enceintes et apparelilage destines a l'obtention des vides eleves (p < 10{sup -8} torr). Nous definissons d'abord la mouillabilite d'une brasure sur un metal et nous rappelons l'influence des differents parametres qui agissent sur cette mouillabilite (nature du solide, du liquide, etat geometrique et physico-chimique de la surface, reactions metallurgiques a l'interface, temperature, temps). Nous donnons ensuite les resultats des essais effectues dans le but de determiner les conditions de mouillabilite sous vide de certaines brassures sur des metaux utilisables dans les constructions mentionnees ci-dessus (acier inoxydable, bronze d'aluminium, titane, zirconium, kovar, nickel, cuivre). (auteur)

  14. Leuconostoc rapi sp. nov., isolated from sous-vide cooked rutabaga

    DEFF Research Database (Denmark)

    Lyhs, Ulrike; Snauwaert, I.; Pihlajaviita, S.

    2015-01-01

    A Gram-positive, ovoid lactic acid bacterium, strain LMG 27676T, was isolated from a spoiled sous-vide cooked rutabaga. 16S rRNA gene sequence analysis indicated that the novel strain belongs to the genus Leuconostoc, with Leuconostoc kimchi and Leuconostoc miyukkimchii as nearest neighbours (99.......1 and 98.8% 16S rRNA gene sequence similarity towards the type strain, respectively). Phylogenetic analysis of the 16S rRNA gene, multilocus sequence analysis of the pheS, rpoA and atpA genes, and biochemical and genotypic characteristics allowed to differentiate strain LMG 27676T from all established...

  15. Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass.

    Science.gov (United States)

    Nieva-Echevarría, Bárbara; Manzanos, María J; Goicoechea, Encarnación; Guillén, María D

    2017-09-01

    This study aims to shed light on the changes provoked by boiling, steaming and sous-vide cooking on the lipids and volatile profile of farmed and wild European sea bass meat. None of the cooking techniques provoked changes due to hydrolytic or oxidation processes detectable by 1 H NMR on sea bass lipids. The lipid profile of main and minor lipidic components was maintained after cooking. However, study by SPME-GC/MS evidenced that steaming and sous-vide cooking modified the volatile profile of sea bass meat, especially in farmed specimens. The compounds generated came from the occurrence, to a very small extent, of lipid and protein degradation. By contrast, boiling scarcely modified the initial characteristics of raw sea bass. Thus, from a sensory point of view and considering the odour-active compounds generated, steaming and sous-vide cooking provoked more noticeable changes than boiling, especially in farmed sea bass meat. Copyright © 2017. Published by Elsevier Ltd.

  16. Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.

    Science.gov (United States)

    Naveena, B M; Khansole, Panjab S; Shashi Kumar, M; Krishnaiah, N; Kulkarni, Vinayak V; Deepak, S J

    2017-01-01

    The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher (p emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved (p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃. © The Author(s) 2016.

  17. Efficacy of Combined Sous Vide-Microwave Cooking for Foodborne Pathogen Inactivation in Ready-to-Eat Chicory Stems.

    Science.gov (United States)

    Renna, Massimiliano; Gonnella, Maria; de Candia, Silvia; Serio, Francesco; Baruzzi, Federico

    2017-07-01

    There is a variety of different food processing methods, which can be used to prepare ready-to-eat foods. However, the need to preserve the freshness and nutritional qualities leads to the application of mild technologies which may be insufficient to inactivate microbial pathogens. In this work, fresh chicory stems were packed under a vacuum in films, which were transparent to microwaves. These were then exposed to microwaves for different periods of time. The application of sous vide microwave cooking (SV-MW, 900 W, 2450 MHz), controlled naturally occurring mesophilic aerobic bacteria, yeasts and molds for up to 30 d when vacuum-packed vegetables were stored at 4 °C. In addition, the process lethality of the SV-MW 90 s cooking was experimentally validated. This treatment led to 6.07 ± 0.7 and 4.92 ± 0.65 log cfu/g reduction of Escherichia coli and Listeria monocytogenes inoculated over the chicory stems (100 g), respectively. With an initial load of 9 log cfu/g for both pathogens, less than 10 cfu/g of surviving cells were found after 90 s cooking. This shows that short-time microwave cooking can be used to effectively pasteurize vacuum-packed chicory stems, achieving >5 log cfu/g reduction of E. coli and L. monocytogenes. © 2017 Institute of Food Technologists®.

  18. Effects of combined electron-beam irradiation and sous-vide treatments on microbiological and other qualities of chicken breast meat

    International Nuclear Information System (INIS)

    Shamsuzzaman, K.; Lucht, L.; Chuaqui-Offermanns, N.

    1994-01-01

    The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 10 6 CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1 o C), and stored at 8 o C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8 o C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments. (author)

  19. Improvement of microbiological safety of sous-vide meals by gamma radiation

    Energy Technology Data Exchange (ETDEWEB)

    Farkas, J. E-mail: huto@omega.kee.hu; Polyak-Feher, K.; Andrassy, E.; Meszaros, L

    2002-03-01

    Experimental batches of smoked-cured pork in stewed beans sauce were inoculated with spores of psychrotrophic Bacillus cereus, more heat and radiation resistant than spores of non-proteolytic C. botulinum. After vacuum packaging, the meals were treated with combinations of pasteurizing heat treatments and gamma irradiation of 5 kGy. Prior and after treatments, and periodically during storage at 10 deg. C, total aerobic and total anerobic viable cell counts, and selectively, the viable cell counts of B. cereus and sulphite-reducing clostridia have been determined. The effects of the treatment order as well as addition of nisin to enhance the preservative efficiency of the physical treatments were also studied. Heat-sensitization of bacterial spores surviving irradiation occurred. The quality-friendly sous-vide cooking in combination with this medium dose gamma irradiation and/or nisin addition increased considerably the microbiological safety and the keeping quality of the meals studied. However, approx. 40% loss of thiamin content occurred as an effect of combination treatments, and adverse sensorial effects may also limit the feasible radiation doses or the usable concentrations of nisin.

  20. Improvement of microbiological safety of sous-vide meals by gamma radiation

    International Nuclear Information System (INIS)

    Farkas, J.; Polyak-Feher, K.; Andrassy, E.; Meszaros, L.

    2002-01-01

    Experimental batches of smoked-cured pork in stewed beans sauce were inoculated with spores of psychrotrophic Bacillus cereus, more heat and radiation resistant than spores of non-proteolytic C. botulinum. After vacuum packaging, the meals were treated with combinations of pasteurizing heat treatments and gamma irradiation of 5 kGy. Prior and after treatments, and periodically during storage at 10 deg. C, total aerobic and total anerobic viable cell counts, and selectively, the viable cell counts of B. cereus and sulphite-reducing clostridia have been determined. The effects of the treatment order as well as addition of nisin to enhance the preservative efficiency of the physical treatments were also studied. Heat-sensitization of bacterial spores surviving irradiation occurred. The quality-friendly sous-vide cooking in combination with this medium dose gamma irradiation and/or nisin addition increased considerably the microbiological safety and the keeping quality of the meals studied. However, approx. 40% loss of thiamin content occurred as an effect of combination treatments, and adverse sensorial effects may also limit the feasible radiation doses or the usable concentrations of nisin

  1. Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment

    Directory of Open Access Journals (Sweden)

    ÖP Can

    2015-06-01

    Full Text Available The objective of this study was to investigate the appropriate temperature for processing storage of chicken meatballs made of minced chicken meat with the sous vide method. The chicken meatballs were prepared and separated into four experimental groups according to the application of heat treatment (10 and 20 minutes and storage time (+2 and +10°C. Sensory, microbiological (total aerobic mesophilic bacteria, total psychrotrophs, lactic acidbacteria, Enterobacteriaceae, Clostridiumperfringens, Listeria spp., chemical (pH, thiobarbituric acid, color (L*, a*, b* values, and texture profile analyses were performed on meatball samples. Cl. perfringens and Listeria spp. were not detected in meatball samples during the storage period. Samples cooked at 10 minute and stored at +2°C the highest count of total aerobic mesophilic bacteria (p<0.05. For lipid oxidation, interaction was observed between cooking time and storage temperature, with higher TBARs values for samples stored at 10 °C, while cooking time and storage temperature showed no influence on the color and textural analysis parameters. For the treatments evaluated, cooking time x storage temperature seem affect more microbiological and chemical parameters than color and textural parameters of chicken meatballs.

  2. Influence of Sous Vide and water immersion processing on polyacetylene content and instrumental color of parsnip (Pastinaca sativa) disks.

    Science.gov (United States)

    Rawson, Ashish; Koidis, Anastasios; Rai, Dilip K; Tuohy, Maria; Brunton, Nigel

    2010-07-14

    The effect of blanching (95 +/- 3 degrees C) followed by sous vide (SV) processing (90 degrees C for 10 min) on levels of two polyacetylenes in parsnip disks immediately after processing and during chill storage was studied and compared with the effect of water immersion (WI) processing (70 degrees C for 2 min.). Blanching had the greatest influence on the retention of polyacetylenes in sous vide processed parsnip disks resulting in significant decreases of 24.5 and 24% of falcarinol (1) and falcarindiol (2) respectively (p processing did not result in additional significant losses in polyacetylenes compared to blanched samples. Subsequent anaerobic storage of SV processed samples resulted in a significant decrease in 1 levels (p levels was observed (p > 0.05). 1 levels in WI processed samples were significantly higher than in SV samples (p processing with losses of up to 70% occurring after 5 days storage. 1 type polyacetylene undergoes degradation such as oxidation, dehydrogenation when thermally treated forming oxidized form of 1 type molecules, in this case falcarindione, dehydrofalcarinol, dehydrofalcarinone. Thermal processing had a significant effect on instrumental color of parsnip samples compared to minimally processed in both SV and WI processed samples resulting in parsnip disks becoming darker, yellower and browner following processing and storage.

  3. Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

    Science.gov (United States)

    Lim, Ki-Won

    2015-01-01

    Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (pacid reactive substances (TBARS) were generally lower in the citric acid-treated samples than in untreated ones, indicating extended shelf life of the cooked chicken breast dipped in citric acid solution. The shear force of the 2CIT and 5CIT groups was significantly lower (pcitric acid concentrations. PMID:26761885

  4. Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.

    Science.gov (United States)

    Roldan, Mar; Antequera, Teresa; Armenteros, Monica; Ruiz, Jorge

    2014-04-15

    Forty-five lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70 and 80 °C) and time (6, 12 and 24 h) to assess the effect on the oxidative stability of lipids and proteins. Heating induced both lipid and protein oxidation in lamb loins. Higher cooking temperature-time combinations increased conjugated dienes and decreased thiobarbituric reactive substances (TBARS) values and hexanal. Total protein carbonyls increased throughout time at all cooking temperatures considered, while α-aminoadipic (AAS) and γ-glutamic semialdehydes (GGS) increased when cooking at 60 °C but not at 80 °C. Links between the decrease in secondary compounds from lipid oxidation due to cooking at higher temperatures and for longer times with the increased levels of 3-methylbutanal and greater differences between total protein carbonyls and AAS plus GGS were hypothesised. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

    OpenAIRE

    Silva, Fábio A. P.; Ferreira, Valquíria C. S.; Madruga, Marta S.; Estévez, Mario

    2016-01-01

    Broiler breast (pectoralis major) meat was submitted to salting with NaCl + NaNO3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescenc...

  6. Effect of Grapefruit Seed Extract on Thermal Inactivation of Listeria monocytogenes during Sous-Vide Processing of Two Marinated Mexican Meat Entrées.

    Science.gov (United States)

    Valenzuela-Melendres, Martin; Peña-Ramos, E Aida; Juneja, Vijay K; Camou, Juan Pedro; Cumplido-Barbeitia, German

    2016-07-01

    D- and z-values for Listeria monocytogenes were obtained for two Mexican meat entrées: pork meat marinated in tomatillo (green tomato) sauce (PTS) and beef marinated in a red chili sauce (BRCS), with addition of 0, 200, and 800 ppm of grapefruit seed extract (GSE). Meat samples inoculated with L. monocytogenes were packaged in sterile bags, immersed in a water bath, and held at 55, 57.5, 60, and 62.5°C for different periods of time. Depending upon the temperature, D-values at 0 ppm of GSE ranged from 26.19 to 2.03 min in BRCS and 26.41 to 0.8 min in PTS. Adding 800 ppm of GSE to BRCS thermally treated at 55 and 62.5°C significantly decreased inactivation time by 35%. A reduction in time of 25.9, 10.6, and 40.1% at 55, 57.5, and 60°C, respectively, was observed in PTS with 800 ppm of GSE. The z-values of L. monocytogenes were not significantly affected by GSE addition; average z-values were 7.25 and 5.09°C for BRCS and PTS, respectively. Estimated thermal lethality for a 7-D log reduction of L. monocytogenes under commercial-size sous-vide conditions at a reference temperature of 55°C was reached at 78 and 71 min for BRCS without and with 800 ppm of GSE, respectively. For PTS, 7-D reduction was attained at 69 and 61 min without and with addition of 800 ppm of GSE, respectively. Supplementing both Mexican meat entrées (BRCS and PTS) with 800 ppm of GSE rendered L. monocytogenes cells more sensitive to the lethal effect of heat. The results of this study will assist the retail food industry in designing acceptance limits on critical control points pertaining to cooking regimes to effectively eliminate L. monocytogenes in BRCS and PTS sous-vide processed Mexican meat entrées.

  7. Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.

    Science.gov (United States)

    Silva, Fábio A P; Ferreira, Valquíria C S; Madruga, Marta S; Estévez, Mario

    2016-08-01

    Broiler breast ( pectoralis major ) meat was submitted to salting with NaCl + NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

  8. Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.

    Science.gov (United States)

    Roldán, Mar; Antequera, Teresa; Hernández, Alejandro; Ruiz, Jorge

    2015-10-01

    This study aimed to determine the influence of cooking temperature (either 60 ℃ or 80 ℃) and time (6 h or 24 h) on the physicochemical (weight loss, moisture content, instrumental color, instrumental texture, lipid and protein oxidation) and microbiological changes underwent by sous-vide cooked lamb loins during refrigerated storage for 30 days. There was a slight trend to decreasing weight losses in some of the cooking treatments, but only in samples cooked at 60 ℃ for 6 h it was paralleled with an increase in moisture content. The only noteworthy oxidative change was a marked decrease in conjugated dienes after two weeks of storage in samples cooked at 80 ℃ for 24 h. Neither instrumental texture nor color showed noticeable variations during the storage. Microbial population remained quite low during the whole refrigerated storage. Overall, most of the studied parameters showed only scarce changes throughout 30 days of refrigerated storage that most likely would not influence the quality of sous-vide cooked loin lambs. © The Author(s) 2014.

  9. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.

    Science.gov (United States)

    Roldán, Mar; Antequera, Teresa; Martín, Alberto; Mayoral, Ana Isabel; Ruiz, Jorge

    2013-03-01

    Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70, and 80 °C) and time (6, 12, and 24 h). Different physicochemical, histological and structural parameters were studied. Increasing cooking temperatures led to higher weight losses and lower moisture contents, whereas the effect of cooking time on these variables was limited. Samples cooked at 60 °C showed the highest lightness and redness, while increasing cooking temperature and cooking time produced higher yellowness values. Most textural variables in a texture profile analysis showed a marked interaction between cooking temperature and time. Samples cooked for 24h showed significantly lower values for most of the studied textural parameters for all the temperatures considered. Connective tissue granulation at 60 °C and gelation at 70 °C were observed in the SEM micrographs. The sous-vide cooking of lamb loins dramatically reduced microbial population even with the less intense heat treatment studied (60 °C-6 h). Copyright © 2012 Elsevier Ltd. All rights reserved.

  10. Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham.

    Science.gov (United States)

    Jeong, Kiyoung; O, Hyeonbin; Shin, So Yeon; Kim, Young-Soon

    2018-04-10

    This study evaluated the influence of different factors on pork hams cooked by sous-vide method. The quality and structural and microbiological properties of the treated samples were compared with those of controls. Samples were subjected to treatment at different combinations of temperature (61 °C or 71 °C), time (45 or 90 min), and vacuum degree (98.81% or 96.58%). The control sample was air packaged and boiled for 45 min in boiling water. Temperature and vacuum degree affected quality properties, while the effect of time was limited. Samples cooked at 61 °C showed higher moisture content, redness, and pink color of the meat juice, whereas samples cooked at 71 °C showed higher cooking loss rate, lightness, and volatile basic nitrogen values. Texture analysis indicated tenderer meat for the treatment group than the control. No microbial growth was detected in any treatment groups. Meat cooked at 61 °C and 98.81% vacuum showed more spacious arrangement of meat fiber. Copyright © 2018 Elsevier Ltd. All rights reserved.

  11. High vacuum high temperature x-ray camera (1961); Chambre de diffraction de rayons x a haute temperature sous vide pousse (1961)

    Energy Technology Data Exchange (ETDEWEB)

    Baron, J L [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1961-07-01

    - This camera makes it possible to carry out X-ray studies on highly oxidisable materials, up to about 900 deg. C. Most of the existing models do not provide sufficient protection against the formation of surface oxide or carbide films on the sample. The present arrangement makes it possible to operate at very low pressures: 5 x 10{sup -8} to 10{sup -7} torr, thanks to an entirely metallic apparatus. The radiation heating system consists of an incandescent lamp, outside the evacuated portion, and a reflector which concentrates the energetic flux into the sample through a silica window. The heated parts have thus only a small thermal inertia. With the apparatus it has been possible to determine the phase parameters of uranium-{alpha} up to 650 deg. C with a precision of {+-} 0.0015 A. A similar study has been carried out on a uranium-chromium alloy in the {beta}-phase up to 740 deg. C. (author) [French] Cette chambre permet l'etude, par diffraction de rayons X, de materiaux tres oxydables, ceci jusqu'a 900 deg. C environ. La plupart des modeles existant a l'heure actuelle n'assurent pas une protection suffisante de l'echantillon contre la formation de films superficiels d'oxydes ou de carbures. La disposition d'ensemble permet d'operer sous des pressions tres basses: 5.10{sup -8} a 10{sup -7} torr, grace a une construction entierement metallique. Le systeme de chauffage par rayonnement associe une lampe a incandescence, exterieure a l'enceinte sous vide, et un reflecteur, qui concentre le flux energetique sur l'echantillon, a travers un hublot de silice. Les pieces echauffees ne presentent ainsi qu'une faible inertie thermique. L'appareil a permis la determination des parametres de l'uranjum en phase a, jusqu'a 650 deg. C, avec une precision de {+-} 0,0015 A. Une etude similaire a ete effectuee sur un alliage uranium-chrome, en phase {beta}, jusqu'a 740 deg. C. (auteur)

  12. Impregnation of Graphite with Liquid Silicon in a Vacuum; Impregnation du graphite avec du silicium llquide sous vide; Propitka grafita kremniem v vakuume; Impregnacion de grafito con silicio liquido en el vacio

    Energy Technology Data Exchange (ETDEWEB)

    Ivanov, V. E.; Zelenskij, V. F.; Kolendovskij, M. K.; Kolomiets, L. D.

    1963-11-15

    A study was made of the possibility of producing high thermal resistance graphite-silicon carbide materials by means of impregnating MG graphite with liquid silicon in a vacuum. An attempt is made to explain the mechanism and origins of the degradation of products during the impregnation process. On the basis of their researches the authors put forward a number of technical requirements, observance of which make it possible to produce graphite-silicon carbide materials by means of impregnation of graphite with liquid silicon-in a vacuum at temperatures of 1450 to 1600 deg. C. (author) [French] Les auteurs etudient la possibilite d'obtenir, en impregnant du graphite MG avec du silicium liquide sous vide, des materiaux au graphite, carbure et silicium resistants a la chaleur. Ils cherchent a expliquer le mecanisme et les causes de la destruction des produits au cours de l'impregnation. Se fondant sur les resultats de leurs recherches, ils enoncent un certain nombre de conditions technologiques a remplir pour obtenir les materiaux en question en impregnant le graphite de silicium liquide sous vide, a une temperature de l'ordre de 1450 a 1600 deg. C. (author) [Spanish] Los autores han estudiado la posibilidad de preparar materiales de grafito y carburo de silicio de elevada resistencia termica impregnando grafito marca MG con silicio liquido en el vacio. Proponen una explicacion del mecanismo y de las causas de la degradacion de los productos durante la impregnacion. Sobre la base de las investigaciones realizadas, los autores enumeran una serie de condiciones tecnologicas cuyo cumplimiento permite preparar piezas de grafito y carburo de silicio, impregnando el grafito con silicio liquido en el vacio a temperaturas comprendidas entre 1450 y 1600 deg. C. [Russian] V rabote izuchalas' vozmozhnost' sozdaniya grafit-karbidkremnievykh materialov s povyshennoj termostojkost'yu putem propitki grafita marki MG zhidkim kremniem v vakuume. Sdelana popytka ob{sup y

  13. Kinetic Modeling of Vacuum Gas Oil Hydrotreatment using a Molecular Reconstruction Approach Modélisation cinétique de l’hydrotraitement de distillats sous vide utilisant une approche de reconstruction moléculaire

    Directory of Open Access Journals (Sweden)

    Charon-Revellin N.

    2010-10-01

    Full Text Available Vacuum Gas Oils (VGO are heavy petroleum cuts (boiling points ranging from 350 to 550 ˚C that can be transformed into valuable fuels (gasolines, diesels by fluid catalytic cracking or hydrocracking. Prior to these conversion processes, hydrotreating is required in order to eliminate the impurities in VGOs. The hydrotreatment process enables to meet the environmental specifications (total sulfur contents and to prevent nitrogen poisoning of conversion catalysts. In order to develop a kinetic model based on an accurate VGOs molecular description, innovative analytical tools and molecular reconstruction techniques were used in this work. A lumped model using a Langmuir-Hinshelwood representation was developed for hydrodearomatization, hydrodesulfurization and hydrodenitrogenation of the VGO. This lumped model was successfully applied to the experimental feed pretreatment data and was able to predict evolution of concentration of the aromatics, nitrogen and sulfur species. Les Distillats Sous Vide (DSV sont des coupes pétrolières lourdes (gamme de températures d'ébullition 350 à 550 °C qui peuvent être valorisées en carburants (essence, gazole par craquage catalytique ou par hydrocraquage. Un hydrotraitement est requis avant ces procédés de conversion afin d'éliminer les impuretés du DSV. De cette manière, le procédé d'hydrotraitement permet d'attendre les spécifications environnementales (teneur en soufre ainsi que de prévenir l'empoisonnement par les composés azotés des catalyseurs de conversion. De manière à pouvoir développer un modèle cinétique basé sur une description moléculaire précise des DSV, des outils analytiques innovant et des techniques de reconstruction moléculaire ont été utilisés dans ce travail. Un modèle cinétique de regroupement utilisant une représentation de type Langmuir-Hinshelwood a été développé pour l'hydrodésaromatisation, l'hydrodésulfuration et l'hydrodésazotation des DSV. Ce

  14. Comportement en vapocraquage de molécules modèles et de distillats sous vide hydrotraités. Deuxième partie : pyrolyse de molécules modèles représentatives des distillats sous vide bruts et hydrotraités Steam-Cracking Behavior of Model Molecules and Hydrotreated Vacuum Distillates Part Two: Pyrolysis of Model Molecules Representative of Unprocessed and Hydrotreated Vacuum Distillates

    Directory of Open Access Journals (Sweden)

    Freund E.

    2006-11-01

    Full Text Available La pyrolyse de molécules modèles a permis sur la base d'écarts de rendements obtenus entre le n -décane et leur mélange à 20 % avec celui-ci, l'établissement d'une échelle de potentialité de craquage présentée précédemment. L'approche des phénomènes de pyrolyse par des schémas réactionnels simplifiés est développée dans le présent article pour des molécules modèles, exemples de chaque grande famille susceptible de constituer le distillat sous vide : le perhydrophénanthrène pour les naphtènes lourds, l'octahydrophénanthrène symétrique pour les naphténoaromatiques, le naphtalène et l'alpha méthylnaphtalène pour les aromatiques méthylés ou non, le dodécylbenzène pour les aromatiques substitués par une longue chaîne aliphatique. Le cas de l'acénaphtylène a été examiné à part. On the basis of differences in yields obtained between n-decane and a 20% mixture of model molecules with n-decane, the pyrolysis of model molecules was used to determine a cracking potentiality scale that was previous described. The present article describes the approach to pyrolysis phenomena by simplified reaction mechanisms for model molecules taken from each major family liable to make up vacuum distillate, i. e. perhydrophenanthrene for heavy naphthenes, symmetrical octahydrophenanthrene for naphthenoaromatics, naphthalene and alpha-methynaphthalene for methylated or nonmethylated aromatics, dodecylbenzene for aromatics substituted for by a long aliphatic chain. The case of acenaphthylene is examined separately.

  15. Purification by high vacuum fusion and progressive solidification of uranium from electrolytic origin; Purification par fusion sous vide eleve et solidification progressive d'uranium d'origine electrolytique

    Energy Technology Data Exchange (ETDEWEB)

    Poeydomenge, P [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1964-01-15

    grain observed, so-called secondary recrystallisation. in appendix, the method for measuring the electrical resistance by induction (with direct current)is studied from the fundamental and experimental point of view. The author applied it to the particular case of uranium for measuring the low-temperature resistance of the bars from the same which solidified first to the least pure ended the ingot. (author) [French] Dans le cadre de recherches generales sur la purification de l'uranium par fusion de zone, on a entrepris de determiner le degre de purification que l'on pourrait atteindre par une simple solidification progressive a vitesse et direction soigneusement controlees d'un uranium de purete nucleaire courante. Cet uranium de purete intermediaire fournirait un materiau de depart approprie au mode de purification ultime qu'est la fusion a zone verticale, dite ''flottante''. Dans ce but, des lingots d'uranium d'origine electrolytique ont ete refondus sous vide (2 a 5 x 10{sup -6} mm) dans une longue nacelle en UO{sub 2} apres une monte lente en temperature pour eliminer le maximum de gaz et d'impuretes volatiles. Ce degazage et cette volatilisation d'impuretes sont completes par maintien prolonge a haute temperature du bais liquide. Celui-ci est ensuite solidifie d'une extremite a l'autre de la nacelle par deplacement a vitesse lente et constante du front de solidification de facon a obtenir une repartition des impuretes selon les lois etablies par PFANN. Differentes methodes experimentales ont permis de montrer que le metal solidifie en premier lieu est nettement plus pur que celui de la partie solidifie a l'extremite opposee du lingot. Le degre de purification du metal en tete du lingot a ete apprecie, soit quantitativement par mesure du rapport des resistivites electriques a la temperature ambiante et a celle de l'azote liquide, soit qualitativement par l'examen de la structure micrographique et par l'etude de la recristallisation du metal. D'une part, le metal

  16. Comportement en vapocraquage de molécules modèles et de distillats sous vide hydrotraités. Première partie : potentialité de craquage, réacteur à profil de température rectangulaire et à court temps de séjour Steam-Cracking Behavior of Model Molecules and Hydrotreated Vacuum Distillates

    Directory of Open Access Journals (Sweden)

    Berthelin M.

    2006-11-01

    Full Text Available Dans le cadre de la valorisation des coupes lourdes par vapocraquage, des distillats sous vide plus ou moins hydrotraités et des molécules modèles ont été pyrolysés. Cette étude a été réalisée sur un micropilote dont la partie réactionnelle est chauffée entre 680 et 860°C, par induction électromagnétique haute fréquence; le débit total peut varier de 60 à 800 g/h avec une perte de charge inférieure à 0,3 bar. Deux réacteurs tubulaires spiralés de rapport surface/volume allant jusqu'à 2000 m-1 permettent d'atteindre des temps de séjour de 10 à 400 millisecondes. Un indice quantifiant l'aptitude de chaque molécule à produire de l'éthylène, du propylène et des composés lourds, a permis l'établissement d'une échelle de potentialité de craquage, permettant d'orienter les performances d'un catalyseur de prétraitement : optimisation de la consommation d'hydrogène, meilleure valorisation des charges lourdes lors du vapocraquage. Grâce au profil de température rectangulaire du micropilote, des gains très importants de rendements d'éthylène et une production très faible d'asphaltènes ont été mis en évidence par pyrolyse de distillats sous vide hydrotraités. L'importance primordiale de la température dans le couple température-temps de séjour a été confirmée. Within the framework of the upgrading of heavy cuts for steam cracking, more or less hydrotreated vacuum distillates and model molecules were pyrolyzed. This research was done in a micropilot plant in which the reaction section was heated to between 680 and 860°C by high-frequency electromagnetic induction. The total flow rate can vary from 60 to 800 g/h with a pressure drop of less than 0. 3 bar. Two spiral tubular reactors with a high surface/volume ratio of up to 2000 m-1 enable residence times of 10 to 400 milliseconds to be obtained. An index quantifying the capacity of each molecule to produce ethylene, propylene and heavy compounds was used

  17. Etude par Spectrométrie de masse de la décomposition thermique sous vide de kérogènes appartenant à deux lignées évolutives distinctes Mass Spectrometry Investigation of the Vaccum Thermal Decomposition of Kerogens from Two Distinct Evolutive Lines

    Directory of Open Access Journals (Sweden)

    Souron C.

    2006-11-01

    Full Text Available Le but de cette étude est la connaissance qualitative et quantitative des composés dégagés lors de la décomposition thermique sous vide de quelques échantillons de kérogènes appartenant à deux lignées différentes. La principale technique utilisée est la spectrométrie de masse, appuyée sur des études préliminaires par thermogravi métrie et analyse élémentaire. Une adaptation particulière de l'appareillage et une mise au point de la méthode d'étalonnage permettent de doser les quatre composés minéraux les plus abondants et de donner une représentation des composés organiques. Cette étude montre que les composés formés au cours du chauffage comprennent, pour tous les kérogènes étudiés, des composés oxygénés et soufrés (CO, H2O, SH2, SOJ libérés principalement dans l'intervalle de température 200-400° C, et des composés hydrocarbonés, plus abondants, dans l'intervalle 300-500° C. On commente dans cet article l'origine supposée de ces composés; la formation de S02 au cours de la pyrolyse est particulièrement mal connue. On remarque que le rapport H2O/C02 peut être un critère de distinction des deux lignées de kérogènes étudiés. La distinction observée sur les produits hydrocarbonés nécessitera des recherches complémentaires pour être utilisée avec plus de sûreté. The aim of this investigation is to obtain a qualitative and quantitative understanding of the compounds given off during the vacuum thermal decomposition of several kerogen samples from two different lines. The main technique used is mass spectrometry, based on prior investigations by thermogravimetry and element onalysis. The equipment was specially adapted and a calibration method was developed for titrating the four most abundant minerai compounds and for representing the organic compounds. This investigation shows that the compounds formed during heating include, for oil the kerogens examined, oxygen-and sulfur

  18. Bases en technique du vide

    CERN Document Server

    Rommel, Guy

    2017-01-01

    Cette seconde édition, 20 ans après la première, devrait continuer à aider les techniciens pour la réalisation de leur système de vide. La technologie du vide est utilisée, à présent, dans de nombreux domaines très différents les uns des autres et avec des matériels très fiables. Or, elle est souvent bien peu étudiée, de plus, c'est une discipline où le savoir-faire prend tout son sens. Malheureusement la transmission par des ingénieurs et techniciens expérimentés ne se fait plus ou trop rapidement. La technologie du vide fait appel à la physique, à la chimie, à la mécanique, à la métallurgie, au dessin industriel, à l'électronique, à la thermique, etc. Cette discipline demande donc de maîtriser des techniques de domaines très divers, et ce n'est pas chose facile. Chaque installation est en soi un cas particulier avec ses besoins, sa façon de traiter les matériaux et celle d'utiliser les matériels. Les systèmes de vide sont parfois copiés d'un laboratoire à un autre et le...

  19. Du vide et de l'éternité

    CERN Document Server

    Cassé, Michel

    2014-01-01

    Gravité quantique, supersymétrie, univers multiples : la cosmologie et la physique quantique nous donnent aujourd hui de l'univers une image stupéfiante, à même de défier l'imagination la plus délirante. Conjuguant la puissance de la science et le souffle de la poésie, Michel Cassé parvient à nous rendre intelligibles les concepts les plus abstraits et les théories les plus ardues. Quand le vide quantique, sous sa plume, fleurit en particules élémentaires puis, en un clin d oeil cosmique (l « inflation »), se déploie en stupéfiants « plurivers », la physique et la cosmologie s éclairent du bonheur de l écriture.

  20. VIDE: The Void IDentification and Examination toolkit

    Science.gov (United States)

    Sutter, P. M.; Lavaux, G.; Hamaus, N.; Pisani, A.; Wandelt, B. D.; Warren, M.; Villaescusa-Navarro, F.; Zivick, P.; Mao, Q.; Thompson, B. B.

    2015-03-01

    We present VIDE, the Void IDentification and Examination toolkit, an open-source Python/C++ code for finding cosmic voids in galaxy redshift surveys and N-body simulations, characterizing their properties, and providing a platform for more detailed analysis. At its core, VIDE uses a substantially enhanced version of ZOBOV (Neyinck 2008) to calculate a Voronoi tessellation for estimating the density field and performing a watershed transform to construct voids. Additionally, VIDE provides significant functionality for both pre- and post-processing: for example, VIDE can work with volume- or magnitude-limited galaxy samples with arbitrary survey geometries, or dark matter particles or halo catalogs in a variety of common formats. It can also randomly subsample inputs and includes a Halo Occupation Distribution model for constructing mock galaxy populations. VIDE uses the watershed levels to place voids in a hierarchical tree, outputs a summary of void properties in plain ASCII, and provides a Python API to perform many analysis tasks, such as loading and manipulating void catalogs and particle members, filtering, plotting, computing clustering statistics, stacking, comparing catalogs, and fitting density profiles. While centered around ZOBOV, the toolkit is designed to be as modular as possible and accommodate other void finders. VIDE has been in development for several years and has already been used to produce a wealth of results, which we summarize in this work to highlight the capabilities of the toolkit. VIDE is publicly available at http://bitbucket.org/cosmicvoids/vide_public and http://www.cosmicvoids.net.

  1. Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum

    Directory of Open Access Journals (Sweden)

    H.C.A. Kato

    2016-02-01

    Full Text Available The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD, and the dependent variables were water holding capacity (WHC and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.

  2. Vacuum fusion of uranium; Fusion de l'uranium sous vide

    Energy Technology Data Exchange (ETDEWEB)

    Stohr, J. A.

    1957-06-04

    After having outlined that vacuum fusion and moulding of uranium and of its alloys have some technical and economic benefits (vacuum operations avoid uranium oxidation and result in some purification; precision moulding avoids machining, chip production and chemical reprocessing of these chips; direct production of the desired shape is possible by precision moulding), this report presents the uranium fusion unit (its low pressure enclosure and pumping device, the crucible-mould assembly, and the MF supply device). The author describes the different steps of cast production, and briefly comments the obtained results.

  3. Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast

    Science.gov (United States)

    The heat resistance of a cocktail of five Salmonella strains and five L. monocytogenes strains was determined in teriyaki-marinated chicken breasts. Inoculated meat, packaged in bags, were completely immersed in a circulating water bath and cooked to a final temperature of 55, 57.5 or 60C in one h...

  4. Tratamiento sous vide: cocción al vacio de pechuga de pollo

    OpenAIRE

    Rocca, Rocío

    2010-01-01

    Esta tesis investiga las variaciones cuantitativas en el contenido de tiamina, riboflavina, niacina, sodio, calcio, hierro, fósforo y potasio en pechuga de pollo cocida al vacío y cocida en forma tradicional, considerando tradicional al método hervido; y conjuntamente valora el grado de aceptación general y de las características organolépticas de ambas preparaciones. Para conocer el contenido vitamínico y mineral del alimento, luego de sometido a ambas cocciones, se realiza...

  5. Le vide univers du tout et du rien

    CERN Document Server

    Diner, Simon

    1997-01-01

    Pourquoi l'Univers plutôt que le vide ? Le temps et l'espace existent-ils en l'absence de l'Univers ? Que reste-t-il quand tout est enlevé ? Pourquoi quelque chose plutôt que rien ? Depuis des siècles, ces interrogations mobilisent philosophes et physiciens. Mais aujourd'hui, le vide n'est pas le rien. Il serait même l'acteur central de l'histoire de la matière et de l'Univers, le partenaire privilégié de la physique. Vide et matière ne sont plus deux manifestations séparées de la nature, mais deux aspects d'une même réalité. Le vide est l'état de base dont la matière émerge, sans couper son cordon ombilical Le vide comme Univers du rien cède la place au vide comme Univers du tout. Que le vide puisse être conçu par les physiciens comme réservoir potentiel d'univers, voici qui ne devrait laisser personne indifférent. Ce livre ouvre un débat et nous convie à une réflexion surprenante.

  6. Studies in Petroleum Composition the Distribution of Nitrogen Species, Metals and Coke Precursors During High Vacuum Distillation of Petroleum Étude de composition du pétrole Répartition des espèces azotées, des métaux et des précurseurs du coke pendant la distillation sous vide poussé du pétrole

    Directory of Open Access Journals (Sweden)

    Long R. B.

    2006-11-01

    °F d'un milieu hydrocarbure dispersant. Un tel phénomène donnerait des rendements plus élevés en asphaltènes dans A-1289 °F que dans A-950 °F. Si l'on fait un sous-fractionnement des fractions 940-1289 °F et + 1289 °F par la technique d'adsorption sur céramique, on observe également des phénomènes intéressants. La fraction 950-1289 °F comporte principalement des hydrocarbures saturés (60% et aromatiques (26,5% mais également des produits polaires (13,2 % ; 13,5% avec un adsorbant; en revanche, la fraction + 1289 °F contient très peu d'hydrocarbures saturés (3,7 % mais les aromatiques (42,3 % et produits polaires (52,7 % ; 54 avec un adsorbant y sont prédominants. Les résultats montrent que poursuivre la distillation du résidu + 950 °F permet de récupérer essentiellement tous les produits saturés de la charge dans le produit supérieur au point de coupe de 1289 °F. Toutefois, des quantités appréciables de produits polaires contenant de l'oxygène et de l'azote sont également dans le produit supérieur, ce qui donne pour le distillat une valeur de 8,2 % en poids du résidu de carbone. Les métaux et les produits de tête du distillat sont principalement dans la fraction polaire avec les composés azotés. Toutefois, à ces poids moléculaires élevés, le distillat comporte également des produits de tête dans la fraction saturée et dans une plus forte proportion dans la fraction aromatique. La distillation est un processus de concentration des impuretés (carbures de tête, hétéroatomes, métaux. Lorsque le point de coupe s'élève, le contenu en impuretés du distillat augmente, mais il augmente moins que celui du résidu correspondant.

  7. Le cerveau sous effet placebo

    OpenAIRE

    Touzet , Claude

    2017-01-01

    International audience; Comment le fait de croire qu’on nous injecte de la morphine (alors qu’il s’agit de sérum physiologique) peut-il faire disparaître la douleur ? Investigation sur le cerveau sous placebo.

  8. Modelisation, conception et simulation des performances d'un collecteur solaire aeraulique a tubes sous vide en milieu nordique

    Science.gov (United States)

    Paradis, Pierre-Luc

    The global energy consumption is still increasing year after year even if different initiatives are set up to decrease fossil fuel dependency. In Canada 80% of the energy is used for space heating and domestic hot water heating in residential sector. This heat could be provided by solar thermal technologies despite few difficulties originating from the cold climate. The aim of this project is to design a solar evacuated tube thermal collector using air as the working fluid. Firstly, needs and specifications of the product are established in a clear way. Then, three concepts of collector are presented. The first one relies on the standard evacuated tube. The second one uses a new technology of tubes; both sides are open. The third one uses heat pipe to extract the heat from the tubes. Based on the needs and specification as criteria, the concept involving tubes with both sides open has been selected as the best idea. In order to simulate the performances of the collector, a model of the heat exchanges in an evacuated tube was developed in 4 steps. The first step is a model in steady state intended to calculate the stagnation temperature of the tube for a fixed solar radiation, outside temperature and wind speed. As a second step, the model is generalised to transient condition in order to validate it with an experimental setup. A root mean square error of 2% is then calculated. The two remainder steps are intended to calculate the temperature of airflow leaving the tube. In the same way, a first model in steady state is developed and then generalised to the transient mode. Then, the validation with an experimental setup gave a difference of 0.2% for the root mean square error. Finally, a preindustrial prototype intended to work in open loop for preheating of fresh air is presented. During the project, explosion of the both sides open evacuated tube in overheating condition blocked the construction of a real prototype for the test. Different path for further work are also identified. One of these is in relation with CFD simulation of the uniformity of the airflow inside of the collector. Another one is the analysis of the design with a design of experiment plan.

  9. Minimally Processed Functional Foods: Technological and Operational Pathways.

    Science.gov (United States)

    Rodgers, Svetlana

    2016-10-01

    This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh-like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well-being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready-to-eat) meals, a variety of fresh-like meat-, fish-, and egg-based products, fresh-cut fruits and vegetables, cereal-based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio-preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high-pressure treatment, cook-chill, sous-vide, mirco-encapsulation, vacuum impregnation and others. "De-constructive" culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market-oriented to offensive market-developing strategies including collaborative networks with research organizations. © 2016 Institute of Food Technologists®.

  10. Successful collection of peripheral blood stem cells upon VIDE chemomobilization in sarcoma patients.

    Science.gov (United States)

    Kriegsmann, Katharina; Heilig, Christoph; Cremer, Martin; Novotny, Philipp; Kriegsmann, Mark; Bruckner, Thomas; Müller-Tidow, Carsten; Egerer, Gerlinde; Wuchter, Patrick

    2017-11-01

    In patients with Ewing sarcoma and some distinct subgroups of soft tissue sarcoma (STS), a quantitatively sufficient autologous peripheral blood stem cell (PBSC) collection for stem cell support might facilitate treatment continuation, dose-intensification, and high-dose chemotherapy. Here, we provide a detailed evaluation of PBSC collection upon vincristine, ifosfamide, doxorubicin, and etoposide (VIDE) chemomobilization. Mobilization and collection parameters of 42 sarcoma patients (Ewing sarcoma n = 35, other STS n = 7) were analyzed retrospectively. Data were evaluated with regard to the number of previous VIDE therapy cycles. All patients reached the collection goal of ≥2.0 × 10 6 CD34 + cells/kg body weight (bw) upon VIDE/G-CSF mobilization, in the majority of cases with one single leukapheresis (LP) session (n = 29, 69%). No significant differences were identified with regard to mobilization and collection variables or the number of previous induction VIDE therapy cycles. However, upon 5 cycles of VIDE, we found the highest relative proportion of patients who required two or three LP sessions. Our data demonstrate the feasibility of successful PBSC collection upon VIDE chemomobilization even after up to five cycles of induction therapy, while at the same time the increasing risk of bone marrow exhaustion with every consecutive cycle is outlined. © 2017 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

  11. "Quelque part {u00E1 un tournant du destin..." ; "Ciel vide, bőte aux lettres vide, chemin vide..." ; "Singe indécis..." ; Ithaque / Tõnu Õnnepalu ; trad. par Antoine Chalvin avec le concours de l'auteur

    Index Scriptorium Estoniae

    Õnnepalu, Tõnu

    1992-01-01

    Orig.: "Kusagil saatuse käänakul..." ; "Tühi taevas, tühi postkast, tühi kruusatee..." ; "Otsustusvõimetu ahv..." ; Ithaka. Sisu: "Quelque part {u00E1 un tournant du destin..." ; "Ciel vide, bőte aux lettres vide, chemin vide..." ; "Singe indécis..." ; Ithaque. T. Õnnepalust lk. 93. Kadriann Soosaare illustratsioon lk. 97

  12. SOUS LES PAVÉS: LA PLAGE!

    DEFF Research Database (Denmark)

    Clemmensen, Thomas Juel

    2017-01-01

    kunstnerbevægelse situationisterne brugte parolen sous les pavés: la plage! blev stranden associeret med det frie naturlige rum i kontrast til den brolagte gade, der repræsenterede samfundets undertrykkende orden. Men udtrykket kan samtidig minde os om geologiens allestedsnærværende karakter. Geologien findes lige...

  13. Clichy-sous-Bois (France) operation

    Energy Technology Data Exchange (ETDEWEB)

    Dechamp, A

    1984-09-01

    The geothermal plant of Clichy-sous-Bois has been operating for 2 years and covers the needs of 3,400 equivalent-dwellings, including a sport-hall, 2 schools, the town-hall and 7 low-cost groups of flats. Geothermal energy covers 65% of the energy yearly global consumption for heating and sanitary hot water, i.e. 35,151 MWh. Thus, 3,195 TOE are saved each year. In December, 1979, the town of Clichy-sous-bois delegated their sponsorship to the Societe d'equipement et d'amenagement du territoire du departement de la Seine-Saint-Denis - SODETAT 93 for the realization of the geothermal operation. The production and injection wells were drilled between July and September, 1981. The Dogger aquifer was encountered at 1,800 m deep, with a temperature of 70,8/sup 0/C and an exploitation yield of 200m/sup 3//h. Surface works started in March 1982 and were completed in November of the same year. Apart from the geothermal power plant, the network comprises 11 exchange substations and a distribution network of 2,700 m long with 7,000 m of underground pipes. This plant is exploited by the Compagnie francaise d'exploitation thermique (COFRETH) within the framework of a farmout contract for 20 years, including: production, transportation and public distribution of geothermal heat all over the city of Clichy-sous-Bois.

  14. Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

    International Nuclear Information System (INIS)

    2003-01-01

    The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000

  15. Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2003-01-01

    The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000.

  16. Part III: Comparing observed growth of selected test organisms in food irradiation studies with growth predictions calculated by ComBase softwares

    International Nuclear Information System (INIS)

    Farkas, J.; Andrassy, E.; Meszaros, L.; Beczner, J.; Polyak-Feher, K.; Gaal, O.; Lebovics, V.K.; Lugasi, A.

    2009-01-01

    As a result of intensive predictive microbiological modelling activities, several computer programs and softwares became available recently for facilitating microbiological risk assessment. Among these tools, the establishment of the ComBase, an international database and its predictive modelling softwares of the Pathogen Modelling Program (PMP) set up by the USDA Eastern Regional Research Center, Wyndmore, PA, and the Food Micromodel/Growth Predictor by the United Kingdom's Institute of Food Research, Norwich, are most important. The authors have used the PMP 6.1 software version of ComBase as a preliminary trial to compare observed growth of selected test organisms in relation to their food irradiation work during recent years within the FAO/IAEA Coordinated Food Irradiation Research Projects (D6.10.23 and D6.20.07) with the predicted growth on the basis of growth models available in ComBase for the same species as those of the authors' test organisms. The results of challenge tests with Listeria monocytogenes inoculum in untreated or irradiated experimental batches of semi-prepared breaded turkey meat steaks (cordon bleu), sliced tomato, sliced watermelon, sliced cantaloupe and sous vide processed mixed vegetables, as well as Staphylococcus aureus inoculum of a pasta product, tortellini, were compared with their respective growth models under relevant environmental conditions. This comparison showed good fits in the case of non-irradiated and high moisture food samples, but growth of radiation survivors lagged behind the predicted values. (author)

  17. Oligo cyclic plastic fatigue of Zircaloy-4 under vacuum and in iodinated methanol; Fatigue plastique oligocyclique du Zircaloy-4 sous vide et dans le methanol iode

    Energy Technology Data Exchange (ETDEWEB)

    Beloucif, A.

    1995-01-01

    Our study was bound to the Zircaloy-4 fuel can damage in PWR type reactors. The topic was the damage mechanisms of Zircaloy-4 by oligo-cyclic plastic fatigue in inert atmosphere and in iodinated methanol. The oligo-cyclic plastic fatigue tests, under vacuum, were performed with steady plastic deformation and deformation speed. The corrosion fatigue tests in iodinated methanol put to the fore one obvious harmful part of iodine on Zircaloy-4 resistance to cyclic solicitations. The observations proved the existence of a very strong synergic effect between cyclic mechanical damage and corrosion. (MML). 84 refs., 117 figs., 3 tabs.

  18. Radiculoplexopathie, anticorps anti Yo et cancer ovarien sous ...

    African Journals Online (AJOL)

    Les radiculo-plexopathies au cours des cancers sont le plus souvent d'origine métastatique. Leur origine dysimmune est rare. Nous rapportons un cas de radiculoplexopathie d'évolution favorable sous traitement immunomodulateur, survenue chez une patiente porteuse d'un carcinome ovarien bilatéral sous ...

  19. Paisagem material, paisagem simbólica e identidade no concelho de Castelo de Vide Material landscape, symbolic landscape, and identity in the municipality of Castelo de Vide

    Directory of Open Access Journals (Sweden)

    Júlia Carolino

    2011-01-01

    Full Text Available O artigo incide sobre a relação entre paisagem e identidade social no contexto da presente transformação e reinvenção do espaço rural. Discutem-se os resultados e a metodologia de um estudo multidisciplinar que mobilizou conhecimentos tanto da antropologia como da geografia. Com base numa tipologia da paisagem e em narrativas pessoais e do lugar, equaciona-se o papel da paisagem como operador simbólico na produção de identidades locais em Castelo de Vide (Norte alentejano. Identificam-se e descrevem-se os eixos de diferenciação simultaneamente espacial e social que consubstanciam, neste caso, a relação dinâmica entre paisagem e identidade local.This article addresses the impact of landscape and social identity on contemporary transformations and the reinvention of rural space in Castelo de Vide (North Alentejo region, Portugal. We describe a multidisciplinary research method combining anthropology and geography, and present the findings obtained. Combining a landscape typology with personal narratives of place - social-cum-spatial differentiation - allows us to explore relationships between landscape and local identity as a dynamic process in the region.

  20. Lipoblastome de la fosse sous temporale

    Science.gov (United States)

    Najib, Jaafar; Aniba, Khalid; Laghmari, Mehdi; Lmejjati, Mohammed; Ghannane, Houssine; Benali, Said Ait; Ennadam, Hind; Mrabti, Hind; Idrissi, Nadia Cherif

    2014-01-01

    Le lipoblastome est une tumeur bénigne rare, formée d'adypocytes immatures associés à la présence d'une matrice myxoide, de septas fibreux, et d'une architecture lobulaire. Il survient généralement chez le nourrisson et l'enfant. Cette tumeur touche dans la majorité des cas les tissus sous-cutanés des extrémités et du tronc. Elle est extrèmement rare au niveau de la tète et du cou. Un total de moins de 100 cas a été rapporté précédemment dans la littérature. PMID:25918563

  1. Mārketinga vides faktori un to ietekme uz uzņēmuma darbību

    OpenAIRE

    Čačika, Anastasija

    2012-01-01

    Bakalaura darba nosaukums ir „Mārketinga vides faktori un to ietekme uz uzņēmuma darbību”. Bakalaura darba mērķis ir veikt mārketinga vides analīzi, kā arī novērtēt iekšējas un ārējas mārketinga vides ietekmi uz „Ave Trans Group” uzņēmuma darbību. Darbā tiek apskatīti mārketinga vides teorētiskie aspekti, kā arī holdinga kompānijas „Ave Trans Group” mārketinga vidi ietekmējošie faktori, un ir piedāvāta dotā uzņēmuma mārketinga vides analīze, kā arī veikta anketēšana un anketu analīze. ...

  2. La base sous-marine de Bordeaux, sous le béton la culture

    Directory of Open Access Journals (Sweden)

    Mathieu Marsan

    2012-06-01

    Full Text Available Active à peine plus d’un an pendant l’Occupation, la base sous-marine de Bordeaux cristallise encore les souvenirs douloureux des heures sombres du Port de la Lune. Le bunker attire pourtant depuis les années 1960 des artistes, cinéastes, plasticiens et musiciens fascinés par l’esprit du lieu. Institutionnalisée au début des années 1990, la base sous-marine devient un espace dédié au nautisme avant d’être consacrée à l’art contemporain au début du XXIe siècle. Aujourd’hui au cœur du projet d’aménagement des bassins à flot du quartier de Bacalan, la base sous-marine questionne et intrigue ses visiteurs sur son passé, mais aussi – et surtout – sur son avenir.Build during the German occupation, the submarine base of Bordeaux active during hardly more than a year still crystallizes the painful memories of the dark hours of the « Port de la Lune ». Nevertheless, the bunker attracts artists, film-makers, visual artists and musicians fascinated by the spirit of the place since the 1960’s. Institutionalized at the beginning of 1990’s, the submarine base became a space dedicated to the yachting before contemporary art at the beginning of the XXIth century. Nowadays at the heart of the project of redevelopment of the wet docks in the urban area of Bacalan, the submarine base questions and intrigues its visitors on its past, but also – and especially – on its future.

  3. Fertilité des sols agricoles sous vigne et sous blé de la région de ...

    African Journals Online (AJOL)

    L'objectif de ce travail est l'évaluation agronomique de la qualité du sol sous vigne et sous blé dans la région Mohammedia-Benslimane au Maroc, à travers les indicateurs chimiques de la qualité du sol (pH, CE, CaCO3, Carbone organique total, Azote, Phosphore et Potassium). Les résultats de cette étude montrent que ...

  4. Deep geothermal energy: the Soultz-sous-Forets experience

    International Nuclear Information System (INIS)

    Genter, A.; Guenot, N.; Graff, J.J.

    2010-01-01

    This paper presents the mining exploitation project of the geothermal heat at Soultz-sous-Forets, located 50 km NE of Strasbourg (Bas Rhin, France). A geothermal power plant, inaugurated mid-2008, will commercialize its own power generation soon. This power plant is owned by a consortium of French-German industrialists through the European economical interest group for the mining exploitation of heat. The paper presents the geological characteristics of the hot dry rock geothermal reservoir, the deep geothermal wells, the hydraulic stimulation of the reservoir rock, the surface equipments of the power plants and the production pumps, the activities of the site in 2008 and 2009 and the perspectives of development of this energy source in France in the light of the Soultz-sous-Forets site experience. (J.S.)

  5. Plate forme L3 informatique sous application android

    OpenAIRE

    BENDEDDOUCHE, Rida; BENAMARA, Mohammed El Amin

    2014-01-01

    Ce travail est présenté dans le cadre de notre projet de fin d’étude licence en informatique. Nous sommes actuellement dans une étape de transition de l’informatique fixe à l’informatique mobile. De jour en jour l’optimisation des smartphones ne cesse d’augmenter et cela grâce aux applications mobiles. Les smartphones utilisent plusieurs systèmes d’exploitation, une grande partie est sous Android. Les Smartphones et tablettes ont été conçus pour faciliter la vie quotidienne. En partant de ce ...

  6. Composes inter-halogenes sous pression: etude des transformations structurales dans le monobromure d'iode sous forme dense

    Science.gov (United States)

    Bouchard, Alexandre

    La famille des composes halogenes et inter-halogenes representent des solides moleculaires adoptant des phases denses communes avec des solides moleculaires diatomiques comme l'azote et l'hydrogene. Parmi les transformations structurales et electroniques induites sous haute pression et observees dans ces solides, on note, entre autres, la dissociation moleculaire et la metallisation. De plus, l'etude des phases denses de l'iode a permis recemment l'observation d'une structure cristalline possedant une modulation dite incommensurable, c'est-a-dire une modulation possedant une periodicite differente de celle de la structure cristalline, jetant ainsi une lumiere nouvelle sur le processus de dissociation moleculaire dans les solides halogenes. Dans ce memoire, on propose d'etudier les changements structuraux dans monobromure d'iode (IBr), un compose inter-halogene possedant des proprietes structurales semblables a celles de deux composes halogenes, soit l'iode (I 2) et le brome (Br2) sous leur forme solide. Des experiences de diffraction des rayons X de poudres en utilisant un rayonnement synchrotron ont ete realisees a temperature ambiante sur l'IBr en variant la pression jusqu'aux environs de 60 GPa. La nature chimique particuliere du compose IBr a necessite la mise au point de techniques de chargement d'echantillon destinees a preserver l'integrite chimique de la substance utilisee. On rapporte egalement l'observation d'une phase de l'IBr presentant une modulation incommensurable. Les phases observees dans l'IBr permettent d'etablir des paralleles avec les phases denses rapportees dans I2 et Br2 par le biais d'un modele phenomenologique decrivant la sequence structurale des solides halogenes sous forme condensee.

  7. Le harcèlement organisationnel des relations sous emprise

    CERN Document Server

    Guhel, Cécile

    2014-01-01

    Le lien entre harcèlement et emprise professionnelle est bien réel. Il est aussi puissant que destructeur. L'aide extérieure est importante mais la prise de conscience du sujet et sa mise à distance sont primordiales pour le retour à Soi. Un facteur de risque organisationnel est un facteur qui relève de l'organisation et qui comporte le risque ou la probabilité qu'un tel comportement abusif voie le jour et qu'il ait des effets négatifs. Un tel facteur peut également contribuer à la persistance ou à l'aggravation du comportement. En abordant la relation d'emprise sous l'éclairage de différentes théories psychologiques, cela vous permettra d'observer les mécanismes intrapsychiques conscients et inconscients qui sous-tendent les comportements de l'instigateur de la relation d'emprise d'une part, et de sa victime d'autre part. Enfin, à travers trois témoignages, de salariées en poste, vous découvrirez combien la parole sur le travail est importante dans la prise de conscience du processus de de...

  8. Effects of using multi-vide ruler kit in the acquisition of numeracy skills among PROTIM students

    Science.gov (United States)

    Arumugan, Hemalatha A./P.; Obeng, Sharifah Nasriah Wan; Talib, Corrienna Abdul; Bunyamin, Muhammad Abdul Hadi; Ali, Marlina; Ibrahim, Norhasniza; Zawadzki, Rainer

    2017-08-01

    One effective way to teach arithmetic more interestingly and make it easier to learn is through the use of instructional materials. These can help students master certain mathematical skills, particularly multiplication and division, often considered difficult amongst primary school pupils. Nevertheless, the insufficiency of appropriate instructional materials causes difficulty in understanding how to use the proper technique or apply the concept, especially in multiplication. With this in mind, this study investigated whether the innovative and creative instructional material designed to assist and enhance numeracy skills, namely the Multi-vide Ruler kit, could increase students' ability in solving multiplication and division questions and whether it affected their interest in solving numeracy problems. Participants in this study included ten PROTIM (Program Tiga M [Three M Program] - membaca [reading], menulis [writing] dan mengira [calculate]) students, 9-10 years old, who had difficulties in reading, writing and arithmetic. In order to get appropriate support for qualitative research, a pre and post-test containing ten basic mathematical operations, was implemented together with the Multi-vide Ruler Kit. The findings of the qualitative case study, with the pre and post-tests, showed significant differences in their achievement and interest in two-digit multiplication and division operations. The results suggest that this approach could improve PROTIM student's ability to solve basic mathematical operations. What was most encouraging was the increase in students' interest in solving numeracy problems.

  9. Experimental study of metal gasketed joints for ultra-high vacuums; Etude experimentale de joints metalliques pour ultra-vide

    Energy Technology Data Exchange (ETDEWEB)

    Boulloud, J. P.; Schweitzer, J. [Commissariat a l' energie atomique et aux energies alternatives - CEA, Service de Physique Appliquee, groupe de Vide, Centre d' Etudes Nucleaires de Saclay (France)

    1960-07-01

    Various type of leak-tight metal joints have been studied with their application in assemblies containing total vacuums in mind. Their integrity has been tested with a helium leak detector, and leaks of about 2 x 10{sup -12} cm{sup 3} Atm/s per meter of joint have been measured, simultaneously with the clamping effort applied at the joint and the deformation of the metal gasket. The integrity to clamping effort ratio curve is not retraced in reverse upon relaxation of the clamping effort, but a 'return curve' analogous to a hysteresis cycle explains why certain types of joint retain their integrity at high temperatures. The use of a tracer gas permits discrimination between external permeation of the joint and gas from occlusions between its mating surfaces. The authors have been led to consider that neither the nature nor the purity or surface condition of the joint have any basic influence on its integrity. Clamping effort values in respect of various joints and necessary for total integrity are indicated. Reprint of a paper published in Le vide, no. 82, Jul-Aug 1959 [French] L'etude de differents types de joints metalliques etanches, en vue de leur application a l'ultra-vide, a ete effectuee a l'aide d'un detecteur de fuite a helium. On a mesure simultanement le debit de fuite, l'effort applique sur le joint et sa deformation. On a reussi a mesurer des debits de fuite de l'ordre de 2 x 10{sup -12} cm{sup 3} Atm/s/m de joint pour l'air. La courbe de l'etancheite en fonction de l'effort applique n'est pas reversible et on a pu mettre en evidence un 'cycle d'hysteresis' qui explique que certains joints conservent leur etancheite a haute temperature. La methode de mesure d'etancheite au moyen d'un gaz traceur a amene a faire une distinction entre la permeation et le degazage des gaz occlus dans l'interface des joints et a considerer que ni la nature, ni la purete et ni l'etat de surface du joint n'ont une influence primordiale sur l'etancheite de joint. Des valeurs

  10. Pollution urbaine : la France sous le dôme

    OpenAIRE

    Laurent, Eloi

    2017-01-01

    Un an exactement après avoir accueilli la COP21, Paris suffoquait début décembre sous un dôme de pollution, mais aussi Lyon, Villeurbanne, Marseille, Avignon, Rouen ou Grenoble. Airparif, qui a relevé un niveau de particules fines de 146 µg/m3 à Paris en moyenne pour le 1er décembre, précisait dans un communiqué qu’il s’agissait là d’un des pics hivernaux de pollution les plus sévères de ces dix dernières années, les précédents remontant à janvier 2009 et décembre 2007.

  11. Kinetic Modeling of Vacuum Gas Oil Hydrotreatment using a Molecular Reconstruction Approach Modélisation cinétique de l’hydrotraitement de distillats sous vide utilisant une approche de reconstruction moléculaire

    OpenAIRE

    Charon-Revellin N.; Dulot H.; López-García C.; Jose J.

    2010-01-01

    Vacuum Gas Oils (VGO) are heavy petroleum cuts (boiling points ranging from 350 to 550 ˚C) that can be transformed into valuable fuels (gasolines, diesels) by fluid catalytic cracking or hydrocracking. Prior to these conversion processes, hydrotreating is required in order to eliminate the impurities in VGOs. The hydrotreatment process enables to meet the environmental specifications (total sulfur contents) and to prevent nitrogen poisoning of conversion catalysts. In order to develop a kinet...

  12. « Le nez dans le micro ». Répercussions du travail sous commande vocale dans les entrepôts de la grande distribution alimentaire “Up front and close”. The impact of voice guidance systems in large food distribution warehouses “Estar pegado al micrófono”. Repercusiones del trabajo de activación por voz en los almacenes de la distribución alimentaria masiva

    Directory of Open Access Journals (Sweden)

    David Gaborieau

    2012-12-01

    Full Text Available Dans les entrepôts de la grande distribution alimentaire, l’introduction d’un nouvel outil de travail, le guidage par commande vocale, a considérablement modifié le travail des préparateurs de commande. Auparavant caractérisée par l’absence d’enchaînement et la possibilité de prendre de l’avance, l’activité de préparation a évolué vers une temporalité restrictive comparable à celle d’un ouvrier sur chaîne. Sous guidage vocal, « le nez dans le micro », le savoir-faire des préparateurs est réduit à un engagement physique. L’usage du corps constitue alors une ressource en tant mode d’appropriation du sens au travail, mais également un rempart lorsque des pathologies font apparaître les limites de l’intensification.Order picker operations in large food distribution warehouses have been considerably changed by a introduction of a new tool – voice guidance systems. Where the work used to be characterized by a lack of fixed sequencing and the impossibility for operatives of getting ahead of schedule, preparation activities have evolved towards more restrictive temporalities comparable to production line workers’ experience. With “up front and close” vocal guidance, order pickers’ skill is limited to their physical engagement, now considered a resource (i.e. a mode for appropriating the meaning of work but also a bulwark against the pathologies that arise as the general intensification drive reaches its limits.En los almacenes de la distribución alimentaria a gran escala, la introducción de una nueva herramienta de trabajo, el guiado activado por voz, ha transformado considerablemente el trabajo de los preparadores de pedidos. La actividad de preparación, antes caracterizada por la ausencia de secuenciación y por la posibilidad que el trabajador tenía de ganar tiempo, ha evolucionado hacia una temporalidad restrictiva comparable a la de un obrero en una cadena. Con el guiado activado por voz, al

  13. Heat extraction from deep rocks at Soultz-sous-Forets

    International Nuclear Information System (INIS)

    Gerard, A.; Baumgaeriner, J.; Baria, R.

    1996-01-01

    A European coordinated research program for the study of hot-dry-rock systems is in progress at Soultz-sous-Forets (Alsace, France). The aim of this project is the extraction of heat from the granite batholiths distributed along the Rhine graben. The technique used involves important forced water circulations under relatively low-pressures using the natural geologic fractures network. The region concerned extends about 3000 km 2 under both the French and the German territories. The program started in 1987 with preliminary scientific investigations followed by a feasibility study. In December 1995, two deep wells, GPK1 (3600 m) and GPK2 (3900 m) were available and equipped for hydraulic testing. Temperatures encountered can reach 168 C at 3800 m with a geothermal gradient exceeding 3.5 C/100 m below 3600 m. The tests performed have shown that the hydraulic performances of these wells can be considerably improved using a simple well stimulation technique. (J.S.). 1 fig

  14. Behaviour of uranium under irradiation; Comportement de l'uranium sous irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Adda, Y; Mustelier, J P; Quere, Y [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires; Commissariat a l' Energie Atomique, Fontenay-aux-Roses (France). Centre d' Etudes Nucleaires

    1964-07-01

    phase alloys (U Nb, U Mo) the size and distribution of the bubbles are greatly influenced by the existence of a polygonization lattice, formed before irradiation, inside the grains. During high temperature annealings the bubbles situated on the polygonization lattice grow much faster than those which are distributed inside the crystal. In the case of uranium the bubbles are either distributed at random, or grouped in flat accumulations which can give rise to transgranular cracks, according to the state of the metal and the irradiation temperature. At high temperature an intergranular de-cohesion is also observed. (authors) [French] On expose les principaux resultats obtenus dans l'etude de la formation des defauts introduits dans l'uranium par la fission a basse temperature. Par irradiation a 20 K on a pu evaluer le nombre de paires de Frenkel produites par une fission. L'analyse des courbes de variation de resistivite electrique a permis de preciser l'etendue des pointes de deplacement (deplacement Spike) et le mecanisme de la creation des defauts dus a la fission. Des irradiations a 77 K ont apporte des precisions supplementaires et indiquent un comportement different de l'uranium recristallise et ecroui. On a etudie la diffusion des gaz rares a partir d'alliages metal-gaz rare obtenus par decharge electrique et d'echantillons d'uranium irradie. Le degagement des gaz rares sous vide n'est controle par un processus de diffusion simple que dans le cas ou la teneur en gaz rare est tres faible (U tres faiblement irradie). Par contre quand la teneur en gaz rare est plus forte (echantillons prepares par decharge electrique) le degagement du gaz se produit par formation, croissance et coalescence de bulles; le coefficient de diffusion apparent est alors tres different du coefficient vrai et ne peut etre utilise dans les calculs de gonflement. Dans le cas d'un processus de diffusion simple on a etudie les differents facteurs qui regissent le phenomene. On a montre en

  15. Al-Ḥudayyda sous occupation ottomane (1849-1918

    Directory of Open Access Journals (Sweden)

    Patrice Chevalier

    2011-12-01

    Full Text Available Petit port de pêche situé sur les côtes de la mer Rouge, al-Ḥudayyda change progressivement de statut et de dimensions avec l’arrivée de l’armée ottomane en 1839. Al-Ḥudayyda se voit alors choisi comme l’un des points stratégiques (militaire et politique du dispositif colonial ottoman.Grâce aux différentes infrastructures mises en place par l’administration ottomane, mais aussi grâce à l’ouverture du canal de Suez en 1869, le village attire peu à peu une population multi-ethnique et cosmopolite venue y commercer ou simplement y trouver refuge, dans un contexte politique régional passablement agité. D’une centaine de Yéménites à l’origine, il compte 42 000 âmes à la veille de la première guerre mondiale.La cohabitation sous administration ottomane va-t-elle générer ou non des échanges ou emprunts entre les différentes communautés ? Les Ottomans vont-ils réussir à transcender les multiples appartenances identitaires au profit d’une appartenance citoyenne à l’empire, comme le prévoit leur ambitieux programme de réformes ? La ville d’al- Ḥudayyda sera-t-elle dotée d’une identité spécifique suffisamment forte pour que les individus appartenant aux différentes communautés présentes s’identifient à la ville ? Voilà quelques-unes des questions auxquelles cet article tente de répondre.

  16. Le sous-titrage : une pratique à la marge de la traduction

    Directory of Open Access Journals (Sweden)

    Dumas, Louise

    2014-12-01

    Full Text Available Le sous-titre interlinguistique est un objet difficile à appréhender théoriquement. S'il permet d'aller d'une langue à une autre, il implique aussi un passage de l'écoute à la lecture et du cinéma à l'écriture. Le caractère interlinguistique est souvent mis en avant pour amener à considérer le sous-titrage comme une traduction. Sa complexité médiologique suggère toutefois qu'il est plus qu'une traduction. En même temps, les fortes contraintes (exigence de brièveté, de lisibilité, de cohérence avec l'image cinématographique auxquelles il est soumis font qu'il est moins qu'une traduction – moins exact, moins long, moins « équivalent » au texte original. Le présent travail se propose de réfléchir de manière théorique aux rapports entre sous-titrage et traduction. Pour ce faire, nous confronterons le sous-titrage aux concepts fondamentaux de la traductologie. Premièrement, le passage de l'oral à l'écrit opéré dans les sous-titres est intimement lié à la distinction traductologique entre traduction et interprétariat. Pour pouvoir condenser les dialogues, résumer leur contenu, le sous-titreur est amené à les interpréter, ce qui permet de souligner l'étroite parenté entre traduction, interprétariat et interprétation. Deuxièmement, les fortes contraintes auxquelles sont soumis les sous-titres invitent à s'interroger sur la notion d'équivalence qui se trouve normalement au principe de toute traduction. Toutes les théories traductologiques insistent sur le fait qu'une équivalence n'est jamais parfaite et que le traducteur privilégie certains niveaux d'équivalence : en poussant à l'extrême cette dynamique de sélection constitutive de l'équivalence, on peut considérer que les sous-titres sont équivalents aux dialogues. En tant que cas limite, le sous-titrage permet de tester les concepts fondamentaux de la traductologie et de définir leurs limites.

  17. Definition of the chief physical quantities in use in vacuum techniques, and their corresponding units; Definition des principales grandeurs physiques en usage dans la technique du vide et des unites correspondantes

    Energy Technology Data Exchange (ETDEWEB)

    Boulassier, J. C. [Commissariat a l' energie atomique et aux energies alternatives - Service de Physique Appliquee, CEA (France)

    1959-07-01

    It would seem desirable for vacuum technicians to adopt the coherent systems of units generally used in physics. This article presents an internal standardisation project in the CEA, and gives a brief review of the definitions of the physical quantities to which it applies. Reprint of a paper published in 'Le vide', n. 79, January-February 1959, p. 29-35 [French] Il serait souhaitable de voir les techniciens du vide adopter les systemes d'unites coherents usites generalement en physique. Cet article presente un projet de normalisation interne au C.E. A. et rappelle succinctement les definitions des grandeurs physiques auxquelles il se rapporte. Reproduction d'un article publie dans 'Le vide', n. 79, Janvier-Fevrier 1959, p. 29-35.

  18. Measurement of the local void fraction at high pressures in a heating channel; Mesure du taux de vide a haute pression dans un canal chauffant

    Energy Technology Data Exchange (ETDEWEB)

    Martin, R [Commissariat a l' Energie Atomique, Grenoble (France). Centre d' Etudes Nucleaires

    1969-07-01

    Void fraction measurements were made in two phase flow boiling systems at high pressures in a uniformly heated, rectangular channel with a high aspect ratio. The local void fraction values were calculated from measurements of the absorption of a thin collimated X-ray beam (2 mm x 0.05 mm). The mean void fraction in a horizontal section results from integration of the local values across the section. At a fixed measuring station the quality and- void fraction were varied by changing the heat flux, flow rate and pressure systematically. Two channels were used differing in length and thickness (150.8 cm x 5.3 cm x 0.2 cm and the significant features of this study are: -1) The void fraction measurements are among the first obtained at such high pressure (80 to 140 kg/cm{sup 2}); -2) In the experimental region under consideration the measurements are systematic and numerous enough to allow accurate interpolations: mass velocity from 50 to 220 g/cm{sup 2}.s, heat flux from 40 to 170 W/cm{sup 2} and calculated steam quality from -0.2 to 0.2; -3) Many tests were performed under local boiling conditions with the mean temperature of the fluid below the saturation temperature; and -4) These results were compared to the predictions of certain models presented in the literature and simple empirical formulae were developed to fit the experimental results. (author) [French] Des mesures de taux de vide ont ete effectuees sur un ecoulement eau-vapeur a haute pression dans un canal vertical, de section rectangulaire tres allongee et chauffe a flux uniforme. Les valeurs du taux de vide local sont obtenues a partir des mesures de l'absorption d'un faisceau de rayons X finement collimate (2 mm x 0,05 mm). La valeur du taux de vide moyen dans une section droite s'en deduit par integration. Cette section droite ou sont realisees les mesures est fixe et, a pression, debit et flux donnes, les variations du titre et du taux de vide sont obtenues par variations de l'enthalpie d'entree. Deux

  19. Une localisation exceptionnelle de la tuberculose vertébrale Mal de Pott sous-occipital

    Science.gov (United States)

    Yahyaoui, Sana; Majdoub, Senda; Zaghouani, Houneida; Fradj, Hosni Ben; Bakir, Dejla; Bouajina, Elyes; Kraiem, Chakib

    2013-01-01

    Le mal de Pott est la forme la plus commune de la tuberculose osseuse touchant essentiellement le rachis dorso-lombaire. La localisation sous-occipitale reste exceptionnelle. Le diagnostic de cette entité est le plus souvent tardif ce qui expose à des complications graves. Les radiographies standard ne sont parlantes qu’à un stade tardif de la maladie, d'où l'intérêt de l'imagerie moderne notamment la tomodensitométrie (TDM) et l'imagerie par résonance magnétique (IRM) qui permettent un diagnostic précoce. Nous rapportons un nouveau cas de tuberculose sous-occipitale. Le diagnostic était posé sur l'imagerie en coupe et confirmé histologiquement à la biopsie transorale. Sont rappelés les aspects en imagerie de cette localisation particulière du mal de Pott. PMID:23819005

  20. Spécificités du sous-titrage pour enfants malentendants

    OpenAIRE

    Comitre-Narvaez, Isabel

    2016-01-01

    Ce travail aborde la spécificité multisémiotique du texte audiovisuel qui est à l’origine de nombreux défis que le traducteur audiovisuel doit relever. Il explore les rapports intersémiotiques qui s’établissent entre le code verbal et le code visuel et se concentre sur les particularités du sous-titrage pour sourds et malentendants dans la “compensation” du déficit auditif, essentiellement son rapport spécifique à l’image. À cet égard, Gottlieb signale que le succès du sous-titrage dépend du ...

  1. Profil lipidique des personnes vivant avec le VIH sous antirétroviral ...

    African Journals Online (AJOL)

    Au regard des connaissances actuelles, aucune étude n'est disponible au Bénin sur le profil lipidique des personnes vivant avec le VIH. L'objectif de la présente étude est de décrire le profil lipidique des personnes vivant avec le VIH sous antirétroviral suivies au CHU-O/P de Porto-Novo. Il s'est agi d'une étude ...

  2. statut de la matiere organique des cambisols et des lixisols sous

    African Journals Online (AJOL)

    Administrateur

    L'étude vise à évaluer la matière organique des Cambisols et des Lixisols sous formations naturelles de longue durée en zone climatique nord-soudanienne et à établir, les relations entre ... sont supérieures à celles des sols des zones sahélienne et sud-soudanienne. ... globale a eu une corrélation positive avec le pH.

  3. As Necrópoles alto-medievais da Serra de São Mamede (Concelhos de Castelo de Vide e Marvão)

    OpenAIRE

    Prata, Sara Maria Sena Esteves

    2012-01-01

    Dissertação apresentada para cumprimento dos requisitos necessários à obtenção do grau de Mestre em Arqueologia A presente dissertação trata questões da Arqueologia funerária para as necrópoles alto-medievais identificadas na Serra de São Mamede (Concelhos de Castelo de Vide e Marvão). Para esta área geográfica, a escassez de fontes escritas, associada ao parco conhecimento sobre as realidades arqueológicas, coloca os séculos que sucederam a queda da Império Romano no Ocidente e anteced...

  4. Marroquins a les illes Pitiüses: Trets del seu projecte migratori i canvis esdevinguts en les seves vides a partir d’aquest.

    OpenAIRE

    Puig Artigas, Ivone

    2012-01-01

    Aquesta tesi es basa en la migració del col·lectiu marroquí a les illes Pitiüses i se centra especialment en els canvis que es produeixen en les seves vides a partir de la migració i en els que es perceben en la part de les seves famílies que resta a origen. La recerca para especial atenció en els factors que afavoreixen o dificulten la integració i l'aculturació dels migrats, en els efectes del fet migratori en l'estatus d'aquells, així com en la relació existent entre determinats factors (c...

  5. Long-time water level observations at the HDR-testsite Soultz-sous-Forets

    Energy Technology Data Exchange (ETDEWEB)

    Dornstaedter, J; Heinemann-Glutsch, B; Zaske, J [GTC-Kappelmeyer GmbH, Karlsruhe (Germany)

    1997-12-01

    Pressure or water level measurements have been performed by GTC in different wells at the geothermal testsite Soultz-sous-Forets for six years now. The water lever variations are mainly influenced by earth tides, barometric pressure variations, hydraulic testing and stimulation. The small scale variations are influenced by tidal and barometric forcing functions, the large scale variations by hydraulic testing and stimulation. By analyzing such measurements it is possible to get important information about the hydrualic connections between the boreholes, as well as aquifer parameters. (orig./AKF)

  6. Etude de la propagation sous critique dans les fibres de verre par relaxation de la charge

    OpenAIRE

    R'Mili , M.; Godin , N.; Lamon , J.

    2011-01-01

    International audience; Plusieurs fibres inorganiques de type verre ou céramique (à base de carbure de silicium) sont très sensibles à la propagation sous critique de fissures, activée chimiquement ou thermiquement. Dans ce cas la rupture survient d'une façon prématurée à un niveau de contrainte relativement bas comparé à la contrainte de rupture. Cet article propose une approche statistique de la rupture en fatigue statique fondée sur l'analyse de la rupture des fibres dans une mèche sollici...

  7. Les effets potentiels du taping chez une population adulte souffrant d'un conflit sous-acromial

    OpenAIRE

    Roch, Sylvie; Thétaz, Alain; Balthazard, Pierre

    2012-01-01

    Introduction : Le conflit sous-acromial est une pathologie fréquente qui touche une grande partie de la population. Quelques revues de la littérature recommandent une prise en charge spécifique, mais peu d’études proposent le taping comme adjuvant aux traitements préconisés. Ainsi ce travail de bachelor a pour objectif de déterminer les effets potentiels du taping chez une population adulte souffrant de conflit sous-acromial. Méthodologie : Notre recherche d’études s’est effectuée de janvier ...

  8. Minimal processing - preservation methods of the future: an overview

    International Nuclear Information System (INIS)

    Ohlsson, T.

    1994-01-01

    Minimal-processing technologies are modern techniques that provide sufficient shelf life to foods to allow their distribution, while also meeting the demands of the consumers for convenience and fresh-like quality. Minimal-processing technologies can be applied at various stages of the food distribution chain, in storage, in processing and/or in packaging. Examples of methods will be reviewed, including modified-atmosphere packaging, high-pressure treatment, sous-vide cooking and active packaging

  9. Vides de Simón de Rojas Clemente (1777-1827 en el herbario del Real Colegio Alfonso XII de San Lorenzo de El Escorial (Madrid, España

    Directory of Open Access Journals (Sweden)

    Perea, Domingo

    1997-12-01

    Full Text Available In the present paper, the discovery of grape-vine mounted sheets from the Simón de Rojas Clemente herbarium, which were found in the Herbarium of the Real Colegio Alfonso XH in San Lorenzo de El Escorial, is reported. This material completes the collection of Clemente's vines which makes up one of the historical collections deposited in the MA herbarium.Damos a conocer unos pliegos de vides procedentes del herbario de Simón de Rojas Clemente que han aparecido en el Gabinete de Ciencias Naturales del Real Colegio Alfonso XII de San Lorenzo de El Escorial. Estos materiales completan la colección de vides de Clemente que constituye uno de los herbarios históricos depositados en MA.

  10. Thermal and radiation induced polymerisation of carbon sub-oxide; Polymerisation thermique et sous rayonnement du sous-oxyde de carbone

    Energy Technology Data Exchange (ETDEWEB)

    Schmidt, Michel

    1964-03-15

    This research thesis addresses the study of the polymerisation of carbon sub-oxide (C{sub 3}O{sub 2}) in gaseous phase. As this work is related to other researches dealing with the reactions of the graphite-CO{sub 2} system which occur in graphite-moderated nuclear reactors, a first intention was to study the behaviour of C{sub 3}O{sub 2} when submitted to radiations. Preliminary tests showed that the most remarkable result of this action was the formation of a polymer. It was also noticed that the polymerisation of this gas was spontaneous however slower at room temperature. The research thus focused on this polymerisation, and on the formula of the obtained polymer. After some generalities, the author reports the preparation, purification and storage and conservation of the carbon sub-oxide. The next parts report the kinetic study of thermal polymerisation, the study of polymerisation under γ rays, the study of the obtained polymer by using visible, UV and infrared spectroscopy, electronic paramagnetic resonance, and semi-conductivity measurements [French] Le but de ce travail est l'etude de la polymerisation du sous-oxyde de carbone, C{sub 3}O{sub 2}, en phase gazeuse. Ce travail est en relation avec d'autres recherches concernant les reactions du systeme graphite-CO{sub 2} qui se produisent dans les reacteurs nucleaires de la filiere moderee au graphite. Notre premiere intention etait donc d'etudier le comportement de C{sub 3}O{sub 2} sous l'action des rayonnements. Or des essais preliminaires nous ont rapidement montre que le resultat le plus marquant de cette action etait l'obtention d'un polymere. On a egalement remarque que ce gaz polymerisait spontanement - quoique moins rapidement - a la temperature ambiante. Notre etude s'est donc circonscrite a cette polymerisation, avec ou sans rayonnements, ainsi qu'a son aboutissement: le polymere, dont nous avons tente d'eclaircir la formule. Au terme de cette etude, bien que certains points ne soient pas encore

  11. Experimental study of columns partially filled with concrete under compressive axial loads Etude expérimentale des colonnes partiellement remplis par le béton sous charge axiale

    Directory of Open Access Journals (Sweden)

    Achoura D.

    2012-09-01

    Full Text Available Dans cette étude, on présente les résultats expérimentaux obtenus sur des poteaux mixtes béton-acier mince réalisés par soudures. Un total de 24 profilés en acier, et en forme de I a été testé sous charge de compression uni-axiale à l’âge de 28 jours. les spécimens ont été réparties comme suit: 4 à vides, 4 partiellement remplies avec un béton ordinaire sans l’addition des connecteurs, 4 renforcés par des connecteurs de cisaillements de type cornière en U, 4 autres l’ont été avec des connecteurs de cisaillements type goujons et 8 restants ont été renforcés avec des liens transversaux d’espacement 100mm, 50mm, soudés aux bouts des ailes opposées. Les principaux paramètres étudiés sont: l’élancement du profilé, le type de connecteur de renforcement. A partir des résultats d’essais obtenus, il est confirmé que les parois minces sont plus sensibles de l’apparition au voilement et la longueur des profilés a un effet considérable sur la capacité portante et le mode de rupture. L’addition des connecteurs de renforcement a confirmé l’augmentation de la charge ultime par rapport aux profilés sans connecteurs. In the present work, results of tests conducted on thin welded steel-concrete stubs are presented. A total of 24 stubs an I steel section were tested under axial compression at 28 days after the date of casting, 4 were empty, 4 filled with normal concrete, 8 columns had shear connecters welded along the centreline of the web, and 8 columns had steel rods welded between the tips of opposing flanges on both sides of the spacing of the transverse link 100 mm and 50 mm. The main parameters studied were: the heel height, and type of connector strengthening. From the test results, it is confirmed that the thin walls are more sensitive to the appearance local buckling and the length of the profiles has a significant effect on the bearing capacity and failure mode. The bearing capacity was increased

  12. Vadītāja darbība izglītības iestādes demokrātiskas vides veidošnā.

    OpenAIRE

    Ķepule, Inga

    2009-01-01

    Maģistra darba temats „Vadītāja darbība izglītības iestādes demokrātiskas vides veidošanā”. Zinātniskais vadītājs: Profesors, Dr. Phys., Andris Grīnfelds. Maģistra darba mērķis ir izstrādāt priekšlikums vadītāja efektīvai darbībai demokrātiskas vides aspektā. Maģistra darbā ir raksturoti teorētiskie aspekti par iestādes demokrātiskas vides jēdzienu, ietverot visus ietekmējošos faktorus, kā vadības stilu, motivāciju, un citus elementus. Maģistra darbā veiktā pētījuma rezultātā ir i...

  13. Efektivitātes pētījums: Ceļu Satiksmes drošības direkcijas sociālās vides reklāmas

    OpenAIRE

    Vītola, Zanda

    2013-01-01

    Darba tēma ir „Efektivitātes pētījums: Ceļu Satiksmes drošības direkcijas sociālās vides reklāmas”. Pētījuma problēma – ik gadu palielinās upuru un negadījumu skaits uz Latvijas ceļiem, tāpēc ir svarīgi noskaidrot, cik efektīvas ir CSDD vides reklāmas, lai šo tendenci novērstu. Darba mērķis – noskaidrot sabiedrības viedokli un attieksmi pret CSDD vides reklāmām, atklājot, kā un vai reklāmu vēstījums ietekmē sabiedrību. Darbā izmantota Bārta teorija semiotiskās analīzes izpratnei, Kot...

  14. Personālā datora sistēmas bloka vides snieguma novērtējums un ekodizaina analīze

    OpenAIRE

    Šteina, Māra

    2009-01-01

    Maģistra darba „Personālā datora sistēmas bloka vides snieguma novērtējums un ekodizaina analīze” pamatā ir biroja datora sistēmas bloka ietekmes uz vidi novērtējums visā tā dzīves cikla laikā, izvērtējot arī lietotāju un iesaistīto pušu nozīmi. Darbs sastāv no divām daļām – teorētiskās un praktiskās. Pirmā daļa ir teorētiskajā daļa, kurā autore apskatīja pieejamos literatūras avotus un citu autoru darbus, izvērtējot tēmas aktualitāti, galvenās problēmas un to risinājumus. Otrā daļa ...

  15. Kompanijas „ADIDAS” iekšējās un ārējās vides analīze

    OpenAIRE

    Kraiņeva, Jūlija

    2013-01-01

    ,,Kompānijas “Adidas” iekšējās un ārējās vides analīze”. Autore – Jūlija Kraiņeva. Darba vadītāja – lektore Irina Rezepina. Darbs „Sociālo zinātņu bakalaurs vadībzinātnē” akadēmiskā grāda iegūšanai: 69 lapas, 8 attēli, 15 tabulas, 41 izmantotās literatūras un citi informācijas avoti. Pētījuma mērķis ir аnаlizēt kompānijas „Аdidas” ārējo un iеkšējo vidi, izstrādāt рriеkšlikumus tо рilnvеidоšаnаi un izvirzīt rekomendācijas, kuras palīdzēs uzlabot kompānijas darbības efektivitāti. Darba tē...

  16. E-vides pieejamība iedzīvotājiem ar redzes traucējumiem Latvijā

    OpenAIRE

    Ose, Laura

    2011-01-01

    Pētījuma problēma ir tehnoloģiju nepietiekama izmantošana cilvēkiem ar redzes traucējumiem. Pētījuma mērķis ir noskaidrot, kāpēc cilvēki ar redzes traucējumiem neizmanto informācijas tehnoloģijas un tīmekļa vietnes reģionu galvenajās bibliotēkās un izanalizēt, vai reģionu galveno bibliotēku tīmekļa vietnes atbilst e – vides pieejamības starptautiskajiem standartiem. Pēc aptaujas rezultātiem reģionu galvenajās bibliotēkās informācijas tehnoloģijas izmanto 17 pastāvīgie bibliotēkas apmekl...

  17. Electron bombardment fusion and continuous casting of uranium carbide. Fundamental study of the metallurgical and thermal processes; Fusion sous bombardement d'electrons et coulee continue de carbure d'uranium. Etude fondamentale des processus metallurgiques et thermiques

    Energy Technology Data Exchange (ETDEWEB)

    Trouve, J [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1968-02-01

    During a pilot production run, about 1.200 kg of uranium carbide cylindrical rods were prepared by electron bombardment fusion and continuous casting in an apparatus making it possible to operate in a constant vacuum automatically. In order to make the most of the fusion technique used, it was necessary to resolve a certain number of problems involved in this production. It was found that the energy yield for the electron bombardment heating using accelerating voltages of about 10 kV was 100 per cent; about 40 per cent of the electrons are re-emitted by back-scattering. These electrons leave the surface with practically zero energy. The fusion technique leads to the elimination of the majority of the metallic impurities. In order to explain the variations in the non-metallic impurity contents the different reactions occurring in the molten uranium monocarbide have been determined. A micrographic study of the rods obtained has shown various types of crystallization depending on the rate of casting and, despite the uniaxial symmetry of the cooling, no texture has been observed, whatever the rate of fusion employed. The aspects of the fracture surfaces observed on certain rods can be explained by theory in the domain where the material is elastic. Furthermore it has been shown that a decrease in the brittleness occurs as a result of the formation of fine precipitates of the Wiedmanstatten structure type. (authors) [French] Au cours d'une fabrication pilote, environ 1 200 kg de barreaux cylindriques de carbure d'uranium ont ete prepares par fusion sous bombardement d'electrons et coulee continue dans un appareillage permettant d'operer d'une maniere automatique sous vide constant. Afin de tirer le meilleur parti possible de la technique de fusion utilisee, il importait de repondre a un certain nombre de questions soulevees par cette fabrication. Le rendement energetique du chauffage par bombardement d'electrons pour des tensions acceleratrices de l'ordre de 10 kV a ete

  18. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

    DEFF Research Database (Denmark)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia

    2015-01-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied....... FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more...

  19. Guide pour la rédaction de cahiers des charges pour la sous-traitance en mécano-soudage

    CERN Document Server

    Cheminat, Olivier

    2016-01-01

    Ce rapport est principalement dédié aux rédacteurs de cahiers des charges lors de sous-traitance en soudage. Le choix de faire sous-traiter une fabrication et le choix du sous-traitant revêtent une triple dimension technique, économique et stratégique. Un sous-traitant n'est pas un simple fournisseur ; il est un véritable partenaire technique pour le donneur d'ordre qui lui confie la réalisation d'un produit qu'il a lui-même conçu. La sous-traitance nécessite alors, outre un audit préalable du partenaire, un suivi en continu, à distance, et une communication entre le donneur d'ordre et le sous-traitant. Le cahier des charges est un des éléments de cette communication. C'est un outil essentiel, notamment lorsque le marché est soumis à des normes, imposées par contrat entre le donneur d'ordre et le sous-traitant. Ce présent document est un guide pour la rédaction du document de consultation, afin d'être le plus précis et exhaustif possible, mais il ne saurait être utilisé pour établi...

  20. Registration of vehicles at the Gex sous-préfecture: now by appointment only

    CERN Multimedia

    2016-01-01

    The Gex sous-préfecture has informed CERN that it has taken the following steps in order to reduce waiting times at its counters for the issue of carte grise vehicle registration certificates. As of 1 February 2016, you must book an appointment via the website http://www.rdv.ain.gouv.fr/ for all services relating to the registration of vehicles, in particular the:   change of the holder of a registration certificate, issue of a certificat de situation administrative (administrative status certificate required for the sale of a vehicle), change of marital status (or company name in the case of legal entities), change of address, change in the technical specification of the vehicle, corrections to registration certificates, equests for duplicates (loss or theft of registration certificates), registration of a diplomatic vehicle (CERN), registration of a new vehicle, registration of vehicles purchased tax-free in the Pays de Gex free zone (formerly TTW series), and import of vehicles (from ...

  1. Patrimonialiser les bases de sous-marins et le Mur de l’Atlantique

    OpenAIRE

    Prelorenzo, Claude

    2014-01-01

    Le Mur de l’Atlantique court de la frontière espagnole jusqu’au nord de la Norvège. Au sein de ce dispositif sont installées cinq bases de sous-marins : Dunkerque, Saint-Nazaire, Lorient, La Rochelle et Bordeaux. Après une période de purgatoire, liée aux souvenirs trop frais des bombardements qu’ils ont attirés sur les villes, les édifices du mur sont entrés dans la sphère de la culture et du tourisme. Nous posons alors la question suivante : de quoi ces édifices portent-ils témoignage, et no...

  2. Raconter l’Histoire (sous la direction de Prstojevic A.

    Directory of Open Access Journals (Sweden)

    Sophie Thiriar

    2011-10-01

    Full Text Available Sous le titre Raconter l’Histoire, Alexandre Prstojevic a réuni treize articles, faisant suite à deux colloques qui ont eu lieu à Paris en mai 2006 et à Montréal en octobre de la même année. Treize pointures du monde slave se sont intéressées pour l’occasion à la représentation littéraire et cinématographique de l’histoire – principalement celle de l’Europe centrale et orientale – après le spectacle mortifère des deux guerres mondiales. Suite aux multiples expériences déshumanisantes dont est...

  3. Scintigraphy of the Pericerebral Subarachnoidspaces; Scintigraphie des Espaces Sous-Arachnoidiens Pericerebraux

    Energy Technology Data Exchange (ETDEWEB)

    Oberson, R.; Martini, T. [Institut Universitaire de Radiologie Medicale, Hopital Cantonal, Lausanne (Switzerland)

    1969-05-15

    -auricular shunt of the C.S.F. in cases of symptomatic hydrocephalus of traumatic or occult origin in adult or child patients. The study was based on an analysis of over 100 scintigrams of the pericerebral subarachnoid cavities. From this, the authors were gradually able to work out the normal and pathological symptomatology of this field, from the point of view of both cisternal morphology and fluid hydrodynamics. (author) [French] L'exploration des espaces sous-arachnoiediens pericerebraux par les radioisotopes (cisternographie radioisotopique ou 'RISA- cisternography' ) prend une place de plus en plus importante parmi les techniques neuroradioisotopiques de diagnostic. Elle fournit de precieux renseignements sur la permeabilite des espaces sous-arachnoiediens et sur la dynamique du liquide cephalo-rachidien (LCR). On doit actuellement la considerer comme indispensable et irremplacable dans le diagnostic de certaines affections neurologiques, tout comme la gamma-encephalographie et les techniques neuroradiologiques plus classiques (angiographie et pneumographie cerebrales). En effet, cet examen est seul a preciser l'aspect morphologique global des espaces sous-arachnoiediens pericerebraux; tout en renseignant sur la permeabilite des citernes pericerebrales et des sillons de la convexite, il fournit une image scintigraphique typique et symetrique, facile a observer, de face et de profil, des voies principales de circulation du LCR cisternal. L'image scintigraphique d'une citerne indique qu'elle est permeable et que l'espace sous-jacent l'est aussi. Du point de vue dynamique, la cisternographie radioisotopique, outre la demonstration par voie scintigraphique de la permeabilite des citernes, met en evidence le schema normal ou pathologique de la dynamique du LCR. Le schema normal de progression du LCR est actuellement bien etabli. Il est du plus haut interet de le connaitre afin de distinguer deja quelques syndromes pathologiques: la presence d'une fistule de LCR (la

  4. Les particules illocutoires, variable d’ajustement de la traduction sous-titrante au cinéma

    Directory of Open Access Journals (Sweden)

    Ève Vayssière

    2010-12-01

    Full Text Available Die illokutiven Partikel fungieren als Anpassungsvariable, die beim Übersetzungsakt zur Untertitelung von Filmen entweder weggelassen werden oder erscheinen. Wenn sie einfach gelöscht werden, ergeben sich weder grammatikalische Störungen noch Informationsverlust. Das Auftauchen dieser Partikel in den deutschen Untertiteln zeigt jedoch, wie wichtig sie sind: Als Partikel der Oralität tragen sie zur Idiomatizität bei.Les particules illocutoires sont des variables d’ajustement lors de l’acte de traduction sous-titrante au cinéma, elles peuvent être supprimées sans que cela occasionne de dysfonctionnement grammatical et elles disparaissent lors de la traduction en français sans que cela occasionne une perte d’informations. Leur apparition dans les sous-titres allemands montre néanmoins leur importance : particules de l’oralité, elles sont vecteur d’« idiomaticité ».

  5. Patrimonialiser les bases de sous-marins et le Mur de l’Atlantique

    Directory of Open Access Journals (Sweden)

    Claude Prelorenzo

    2011-06-01

    Full Text Available Le Mur de l’Atlantique court de la frontière espagnole jusqu’au nord de la Norvège. Au sein de ce dispositif sont installées cinq bases de sous-marins : Dunkerque, Saint-Nazaire, Lorient, La Rochelle et Bordeaux. Après une période de purgatoire, liée aux souvenirs trop frais des bombardements qu’ils ont attirés sur les villes, les édifices du mur sont entrés dans la sphère de la culture et du tourisme. Nous posons alors la question suivante : de quoi ces édifices portent-ils témoignage, et nous envisageons plusieurs aspects : leur évident modernisme qui les situe à un moment de l’histoire de l’architecture, leur hétérogénéité qui fait de ces bâtiments des sortes d’ovni, sans aucun rapport ni d’échelle ni de forme avec l’architecture civile, une technique d’enfouissement et de camouflage génératrice d’un nouveau paysage. Mais ces édifices peuvent-ils être exonérés de leur but guerrier ? Quel est le message de leur recyclage dans le culturel, le festif ou le commercial ? Deux bases de sous-marins sont plus particulièrement présentées, celle de Saint-Nazaire et celle de Lorient.The Atlantic Wall stretches from the Spanish border to northern Norway. Within this system there are five bases for submarines: Dunkirk, Saint-Nazaire, Lorient, La Rochelle and Bordeaux. After a period of purgatory, with the painful memories of the wartime air raids which destroyed the cities around the bases, the buildings which the Atlantic Wall comprises have now entered the spheres of culture and tourism. What do these buildings bear witness to? Their frank modernism puts them at a precise moment in the history of architecture. Their heterogeneity makes them like UFOs, without any relation of scale or form to civil architecture. Their specific techniques of dissimulation and camouflage created new landscapes. But can these buildings be freed from the memories of their original military purpose? What message is

  6. Production durable de légumes sous-utilisés en vue d'améliorer la ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Production durable de légumes sous-utilisés en vue d'améliorer la sécurité alimentaire en milieu ruralrity (Les légumes indigènes revêtent une importance capitale pour les femmes pauvres vivant en milieu rural, mais ont reçu, à ce jour, peu d'attention de la part des milieux de la recherche, du développement et des ...

  7. Eiropas Savienības uzņēmējdarbības vide start-up uzņēmumu attīstīšanai (salīdzinošā analīze ar ASV)

    OpenAIRE

    Kapenieks, Kristaps

    2014-01-01

    Maģistra darbā „Eiropas Savienības uzņēmējdarbības vide start-up uzņēmumu attīstīšanai (salīdzinošā analīze ar ASV)” tiek pētīts, kā uzņēmējdarbības vide ietekmē start-up uzņēmējdarbības aktivitāti un kur uzņēmējdarbības vide ir piemērotāka start-up uzņēmējdarbībai – Eiropas Savienībā vai ASV. Lai iegūtu atbildi uz šiem jautājumiem, maģistra darbā tiek pētīts, kas ir start-up uzņēmums un kā to ietekmē ārējā uzņēmējdarbības vide, salīdzināti vides faktoru dati par četrām Eiropas Savienības da...

  8. Integral modeling and financial impact of the geothermal situation and power plant at Soultz-sous-Forets

    International Nuclear Information System (INIS)

    Heidinger, Ph.

    2010-01-01

    The science about deep Enhanced Geothermal Systems (EGS) is still an emerging process and for further spreading economics is the key of the technology. To understand the financial situation, a program for economic evaluation was developed. This software (Euronaut) is completely modularized and considers all cash flows. Projects like an EGS are wrapped into tree-like structures. Based on the results which were gained at Soultz-sous-Forets, two configurations were designed. The first EGS configuration consists of a simplified two well (doublet) system where the dependencies of all components (mainly the reservoir, wells, pumps and the heat-to-power conversion unit) are physically and economically linked together. The realization of these dependencies and their complex interactions enable a sensitivity analysis of the borehole depth and reservoir depth, respectively. As a result, depth dependent effective costs and revenues of an EGS plant with the geohydrological characteristics of Soultz-sous-Forets are determined. As a future development, the second configuration will adapt the actual situation at Soultz-sous-Forets with the individual features of all four wells (GPK1 - GPK4). Then, this model can be used for all kinds of sensitivity analyses to clarify the impact of certain components or to optimize the operation scheme; e.g. the flow rates. (author)

  9. Fuel elements for pressurised-gas reactors; Elements combustibles des piles a gaz sous pression

    Energy Technology Data Exchange (ETDEWEB)

    Stohr, J A; Englander, M; Gauthron, M [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1958-07-01

    The design and fabrication of fuel elements for the first CO{sub 2} pressurized reactors have induced to investigate: various cladding materials, natural uranium base fuels, canning processes. The main analogical tests used in connection with the fuel element study are described. These various tests have enabled, among others, the fabrication of the fuel element for the EL2 reactor. Lastly, future solutions for electrical power producing reactors are foreseen. (author)Fren. [French] L'etude et la realisation d'elements combustibles pour les premieres piles a CO{sub 2} sous pression ont conduit a examiner: les divers materiaux de gaine, les combustibles a base d'uranium naturel, les modes de gainage. Les principaux essais analogiques ayant servi au cours de l'etude de la cartouche sont decrits. Ces divers essais ont notamment permis la realisation de la cartouche de la pile EL2. Enfin sont envisagees les solutions futures pour les piles productrices d'energie electrique. (auteur)

  10. Installation for analytic chemistry under irradiation; Installation de chimie analytique sous rayonnement

    Energy Technology Data Exchange (ETDEWEB)

    Fradin, J; Azoeuf, P; Guillon, A [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1966-07-01

    An installation has been set up for carrying out manipulations and chemical analyses on radioactive products. It is completely remote-controlled and is of linear shape, 15 metres long; it is made up of three zones: - an active zone containing the apparatus, - a rear zone giving access to the active zone, - a forward zone independent of the two others and completely protected from which the remote-control of the apparatus is effected. The whole assembly has been designed so that each apparatus corresponding to an analytical technique is set up in a sealed enclosure. The sealed enclosures are interconnected by a conveyor. After three years operation, a critical review is now made of the installation. (authors) [French] L'installation a ete realisee pour effectuer des manipulations et des analyses chimiques sur des produits radioactifs. Elle est totalement telecommandee et se presente sous une forme lineaire de 15 metres de longueur et comporte trois zones: - une zone active d'appareillage, - une zone arriere d'intervention, - une zone avant independante des deux premieres et totalement protegee, ou s'operent les telecommandes de l'appareillage. L'ensemble a ete concu de facon a ce que chaque appareillage correspondant a une technique d'analyse soit implante dans une enceinte etanche. Les enceintes etanches sont reliees entre elles par un convoyeur. Apres trois annees de fonctionnement nous faisons le bilan et les critiques de l'installation. (auteurs)

  11. Kunstens (h)vide verden

    DEFF Research Database (Denmark)

    Philipsen, Lotte

    2008-01-01

    Artiklen præsenterer en analyse af, hvordan den ny-internationale samtidskunst på strategisk vis har anvendt 'det æstetiske' som politisk redskab til udfordring af en kunstinstitution, der syntes indkapslet i et vestligt paradigme....

  12. Les tuméfactions sous mandibulaires: à propos de 42 cas et revue de la literature

    Science.gov (United States)

    Darouassi, Youssef; Mliha Touati, Mohamed; Chihani, Mehdi; Nadour, Karim; Ammar, Haddou; Bouaity, Brahim

    2014-01-01

    Les tuméfactions de la région sous mandibulaire sont une entité pathologique fréquente, caractérisées par un tableau clinique et une démarche diagnostique stéréotypée, et une unicité presque constante au plan chirurgical. Notre travail est une étude rétrospective sur une période de 5 an d'une série consécutive de 42 cas de tuméfactions sous mandibulaires qui ont été colligés au service d'oto-rhino-laryngologie et de chirurgie cervico-faciale de l'hôpital militaire Avicenne de Marrakech. L’âge moyen des patients était de 41 ans. Une prédominance masculine a été retrouvée. Le tableau clinique a été dominé par la tuméfaction sous mandibulaire. Tous les patients ont bénéficié d'une échographie cervicale. La tomodensitométrie cervicale a été réalisée chez 7 patients. La première étiologie était la sous maxillite chronique lithiasique dans 39,02% des cas. Le traitement était chirurgical dans tous les cas. En comparant les résultats avec ceux rapportés dans la littérature, nous allons discuter les différents aspects diagnostiques et thérapeutiques des étiologies les plus fréquentes. Les tuméfactions de la région sous mandibulaire sont fréquentes, nécessitant une démarche diagnostique rigoureuse et une prise en charge thérapeutique adaptée. PMID:25469195

  13. Low-temperature cooking of beef

    DEFF Research Database (Denmark)

    Mortensen, Louise Mørch

    . The third group showed a different behaviour; in this group time and temperature worked in different directions. Thus, the results showed three dominant behaviours in sensory properties. Two sensory properties, tenderness and juiciness, are very important in cooked meat according to both consumers and chefs......Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way......-time sous-vide-cooking of meat. This method is increasingly used, especially in high-end restaurants, where it receives much praise from leading chefs worldwide. Sous-vide-cooking uses vacuum-packaging of the meat and preparation in thermostated water-baths at temperatures between 54°C and 65°C for periods...

  14. Working methods experimentation: Bauzot deposit, Bauzot and La Faye deposits - Empty room with initial thin veins sub-layers; Essais de methodes d'exploitation: Gisement de Bauzot, Gisements de Bauzot et La Faye - Chambre vide avec sous-niveaux prealables en filons minces

    Energy Technology Data Exchange (ETDEWEB)

    Paucard, A. [Division de Grury, Direction des recherches et exploitations minieres, Commissariat a l' energie atomique et aux energies alternatives - CEA (France)

    1959-07-01

    The Bauzot deposit was one of the first small CEA workings, and thus served as a guinea-pig for the testing of several working methods. The lessons learned at Bauzot render the rapid choice of a suitable method for the working of large CEA deposits possible. Reprint from 2 papers published in 'Revue de l'Industrie Minerale', vol. 40, n. 12, dec 1958, and Nov 1958, p. 831-843 [French] Le gisement de Bauzot a ete un des premiers petits gisements equipes du CEA. Il a servi de champ d'experience. Plusieurs methodes d'exploitation ont ete essayees. Les renseignements qui ont ete tires de ces essais permettront de choisir rapidement une methode parfaitement adaptee aux gisements importants du CEA. Reproduction de deux article publie dans la 'Revue de l'Industrie Minerale', vol. 40, n. 12, dec 1958, et Nov 1958, p. 831-843.

  15. Sigand : une application SIG sous androïd (tablette de la gestion des chantiers

    Directory of Open Access Journals (Sweden)

    CHAKIB SAFAR BATI

    2016-12-01

    Full Text Available L’introduction de données terrain pour les études environnementales ou de gestion de l’espace, régionales ou locales est une nécessité incontournable pour la validation des traitements et des interprétations mais aussi pour fournir des compléments d’informations aux divers travaux. Mais ce retour terrain est également de plus en plus demandé pour les gestionnaires de chantiers et de projets qui ont une exigence de contrôle ou de suivi et donc d’une information temps réel sur l’avancement des travaux, autrement pour introduire de nouvelles informations sur la base de données géoréférencées. Les avancées technologiques en matière de manipulation de l’information géographique (GPS, tablette graphique, téléphone portable, réalité augmentée permettent d’espérer la mise à dispositiondes professionnels, voire d’un plus large public, des outils adéquats pour de tels travaux. Actuellement, les outils d’élaboration, de gestion et d’exploitation des bases de données géographiques (solutions SIG ne sont pas encore complètement opérationnels en version « tablette » ; des applications telles que Qgis ou ArcGis sous Androïd attendent encore des développements. Nous présentons ici la première version d’une application SIG sous Androïd (disponible sur tablette pour la gestion en temps réel des chantiers qui permet de charger des couches vectorielles et de les mettre à jour sur le terrain en fonction de l’observation directe ; les couches (préalablement géoréférencées sont projetées sur des fonds cartographiques fournis par un serveur cartographique Google Maps (Route, Satellite, terrain; dans le cas d’absence de connexion internet, le fond cartographique est ramené d’un cache. Nous utilisons SpatialiteAndroïd pour le stockage et la manipulation des données géographiques. Le contrôleur de cartes Google Maps est employé pour afficher en mode cartographique les données stockées dans

  16. High pressure experimental water loop; Cellule experimentale a eau sous pression

    Energy Technology Data Exchange (ETDEWEB)

    Grenon, M [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires; Terny, M [Societe Grenobloise d' Etudes et d' Applications Hydrauliques, 38 (France)

    1958-07-01

    A high pressure experimental water loop has been made for studying the detection and evolution of cladding failure in a pressurized reactor. The loop has been designed for a maximum temperature of 360 deg. C, a maximum of 160 kg/cm{sup 2} and flow rates up to 5 m{sup 3}/h. The entire loop consists of several parts: a main circuit with a canned rotor circulation pump, steam pressurizer, heating tubes, two hydro-cyclones (one de-gasser and one decanter) and one tubular heat exchanger; a continuous purification loop, connected in parallel, comprising pressure reducing valves and resin pots which also allow studies of the stability of resins under pressure, temperature and radiation; following the gas separator is a gas loop for studying the recombination of the radiolytic gases in the steam phase. The preceding circuits, as well as others, return to a low pressure storage circuit. The cold water of the low pressure storage flask is continuously reintroduced into the high pressure main circuit by means of a return pump at a maximum head of 160 kg /cm{sup 2}, and adjusted to the pressurizer level. This loop is also a testing bench for the tight high pressure apparatus. The circulating pump and the connecting flanges (Oak Ridge type) are water-tight. The feed pump and the pressure reducing valves are not; the un-tight ones have a system of leak recovery. To permanently check the tightness the circuit has been fitted with a leak detection system (similar to the HRT one). (author)Fren. [French] Une cellule experimentale a eau sous pression a ete realisee pour l'etude de l'evolution et de la detection de ruptures de gaines dans le cas d'un reacteur pressurise. Les performances de ce circuit sont: 350 deg. C maximum pour la temperature et 160 kg/cm{sup 2} maximum pour la pression, le debit pouvant atteindre 5 m{sup 3}/h. Le circuit complet est constitue de plusieurs parties: un circuit principal avec pompe de circulation a rotor immerge, preiseur a vapeur, tubes chaudieres

  17. Investigation of persistent Multiplets at the EGS reservoir of Soultz-Sous-Forêts, France

    Science.gov (United States)

    Lengliné, O.; Cauchie, L.; Schmittbuhl, J.

    2017-12-01

    During the exploitation of geothermal reservoirs, abundant seismicity is generally observed, especially during phases of hydraulic stimulations. The induced seismicity at the Enhanced Geothermal System of Soultz-Sous-Forêts in France, has been thoroughly studied over the years of exploitation. The mechanism at its origin has been related to both fluid pressure increases during stimulation and aseismic creeping movements. The fluid-induced seismic events often exhibit a high degree of similarity and the mechanism at the origin of these repeated events is thought to be associated with slow slip process where asperities on the rupture zone act several times.To have a better understanding of the mechanisms associated with such events and on the damaged zones involved during the hydraulic stimulations, we investigate the behavior of the multiplets and their persistent nature over several water injection intervals. For this purpose, we analyzed large datasets recorded from a borehole seismic network for several water injection periods (1993, 2000). For each stimulation interval, thousands of events are recorded at depth. We detected the events using a STA/LTA approach and classified them into families of comparable waveforms using an approach based on cross-correlation analysis. Classification of the seismic events is then improved depending on their location within the multiplets. For this purpose, inter-event distances within multiplets are examined and determined from cross-correlation analysis between pairs of events. These distances are then compared to the source dimensions derived from the estimation of the corner frequencies estimation. The multiplets properties (location, events size) are then investigated within and over several hydraulic tests. Hopefully these steps will lead to increase the knowledge on the repetitive nature of these events and the investigation of their persistence will outline the heterogeneities of the structures (regional stress

  18. Measurement of the local void fraction in two-phase air-water flow with a hot-film anemometer; Mesure du taux de vide local en ecoulement diphasique eau-air par un anemometre a film chaud

    Energy Technology Data Exchange (ETDEWEB)

    Delhaye, J. [Commissariat a l' Energie Atomique, Grenoble (France). Centre d' Etudes Nucleaires

    1968-07-01

    The experimental knowledge of the local void-fraction is basic for the derivation of the constitutive equations of two-phase flows. This report deals with measurements of the local void-fraction based on the use of a constant temperature hot-film anemometer associated with a multichannel analyser. After determining the void-fraction profile along a diameter of a vertical pipe (40 mm I.D.), in which air and water flow upwards, we compare the void-fraction averaged over the diameter with the average value measured directly by a {gamma}-ray method. Two runs were made in bubble flow and a third in slug flow. The two methods give results in a good agreement especially for bubble flow. The void-fraction averaged over the cross-section was also calculated from the different profiles and compared in a good manner with the experimental results of R. ROUMY. For bubble flow we verified the theory of S.G. BANKOFF about the shape of the void-fraction profiles. (author) [French] Nous proposons une methode de mesure du taux de vide local a en ecoulement diphasique, basee sur l'emploi d'un anemometre a film chaud a temperature constante dont on etudie la repartition du signal en amplitude dans un analyseur multicanaux. Ayant trace un profil de taux de vide local suivant un diametre d'une conduite verticale de section circulaire parcourue par un ecoulement ascendant d'eau et d'air, nous avons compare la moyenne de {alpha} sur ce diametre a la valeur obtenue par une methode d'absorption de rayons {gamma}. Les essais ont ete faits en ecoulements a bulles et a bouchons. Les deux methodes donnent des resultats concordants en particulier pour les ecoulements a bulles. Le taux de vide moyenne dans la section, calcule a partir des differents profils, a egalement ete compare avec succes aux resultats experimentaux de R. ROUMY. Dans l'etude de la structure radiale des ecoulements a bulles, nous avons verifie l'hypothese de S.G. BAJMKOFF. (auteur)

  19. Structure of two-phase air-water flows. Study of average void fraction and flow patterns; Structure des ecoulements diphasiques eau-air. Etude de la fraction de vide moyenne et des configurations d'ecoulement

    Energy Technology Data Exchange (ETDEWEB)

    Roumy, R [Commissariat a l' Energie Atomique, Grenoble (France). Centre d' Etudes Nucleaires

    1969-07-01

    This report deals with experimental work on a two phase air-water mixture in vertical tubes of different diameters. The average void fraction was measured in a 2 metre long test section by means of quick-closing valves. Using resistive probes and photographic techniques, we have determined the flow patterns and developed diagrams to indicate the boundaries between the various patterns: independent bubbles, agglomerated bubbles, slugs, semi-annular, annular. In the case of bubble flow and slug flow, it is shown that the relationship between the average void fraction and the superficial velocities of the phases is given by: V{sub sg} = f(<{alpha}>) * g(V{sub sl}). The function g(V{sub sl}) for the case of independent bubbles has been found to be: g(V{sub sl}) = V{sub sl} + 20. For semi-annular and annular flow conditions; it appears that the average void fraction depends, to a first approximation only on the ratio V{sub sg}/V{sub sl}. (author) [French] Ce rapport est une etude experimentale d'un melange diphasique eau-air dans des tubes verticaux de differents diametres. Nous avons mesure la fraction de vide moyenne dans une portion de canal de longueur 2 m, au moyen d'un systeme de vannes a fermeture rapide et simultanee. Au moyen de sondes resistives et de photographies nous avons determine la configuration de l'ecoulement et trace des cartes donnant les frontieres entre les differentes configurations d'ecoulement: bulles independantes, bulles agglomerees, bouchons, semi-annulaire, annulaire. Nous montrons que pour les regimes a bulles et a bouchons, une equation de la forme V{sub sg} = f(<{alpha}>) * g(V{sub sl}) relie la fraction de vide moyenne aux vitesses superficielles de chacune des phases. Nous avons pu determiner la fonction g(V{sub sl}) dans le cas du regime a bulles independantes, et nous trouvons g(V{sub sl}) = V{sub sl} + 20. Pour les regimes semi-annulaire et annulaire, il semble qu'en premiere approximation, la fraction de vide moyenne ne depende que

  20. Measurement of the local void fraction in two-phase air-water flow with a hot-film anemometer; Mesure du taux de vide local en ecoulement diphasique eau-air par un anemometre a film chaud

    Energy Technology Data Exchange (ETDEWEB)

    Delhaye, J [Commissariat a l' Energie Atomique, Grenoble (France). Centre d' Etudes Nucleaires

    1968-07-01

    The experimental knowledge of the local void-fraction is basic for the derivation of the constitutive equations of two-phase flows. This report deals with measurements of the local void-fraction based on the use of a constant temperature hot-film anemometer associated with a multichannel analyser. After determining the void-fraction profile along a diameter of a vertical pipe (40 mm I.D.), in which air and water flow upwards, we compare the void-fraction averaged over the diameter with the average value measured directly by a {gamma}-ray method. Two runs were made in bubble flow and a third in slug flow. The two methods give results in a good agreement especially for bubble flow. The void-fraction averaged over the cross-section was also calculated from the different profiles and compared in a good manner with the experimental results of R. ROUMY. For bubble flow we verified the theory of S.G. BANKOFF about the shape of the void-fraction profiles. (author) [French] Nous proposons une methode de mesure du taux de vide local a en ecoulement diphasique, basee sur l'emploi d'un anemometre a film chaud a temperature constante dont on etudie la repartition du signal en amplitude dans un analyseur multicanaux. Ayant trace un profil de taux de vide local suivant un diametre d'une conduite verticale de section circulaire parcourue par un ecoulement ascendant d'eau et d'air, nous avons compare la moyenne de {alpha} sur ce diametre a la valeur obtenue par une methode d'absorption de rayons {gamma}. Les essais ont ete faits en ecoulements a bulles et a bouchons. Les deux methodes donnent des resultats concordants en particulier pour les ecoulements a bulles. Le taux de vide moyenne dans la section, calcule a partir des differents profils, a egalement ete compare avec succes aux resultats experimentaux de R. ROUMY. Dans l'etude de la structure radiale des ecoulements a bulles, nous avons verifie l'hypothese de S.G. BAJMKOFF. (auteur)

  1. Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties.

    Science.gov (United States)

    Ghawi, Sameer Khalil; Shen, Yuchi; Niranjan, Keshavan; Methven, Lisa

    2014-09-01

    Broccoli, a rich source of glucosinolates, is a commonly consumed vegetable of the Brassica family. Hydrolysis products of glucosinolates, isothiocyanates, have been associated with health benefits and contribute to the flavor of Brassica. However, boiling broccoli causes the myrosinase enzyme needed for hydrolysis to denature. In order to ensure hydrolysis, broccoli must either be mildly cooked or active sources of myrosinase, such as mustard seed powder, can be added postcooking. In this study, samples of broccoli were prepared in 6 different ways; standard boiling, standard boiling followed by the addition of mustard seeds, sous vide cooking at low temperature (70 °C) and sous vide cooking at higher temperature (100 °C) and sous vide cooking at higher temperature followed by the addition of mustard seeds at 2 different concentrations. The majority of consumers disliked the mildly cooked broccoli samples (70 °C, 12 min, sous vide) which had a hard and stringy texture. The highest mean consumer liking was for standard boiled samples (100 °C, 7 min). Addition of 1% mustard seed powder developed sensory attributes, such as pungency, burning sensation, mustard odor, and flavor. One cluster of consumers (32%) found mustard seeds to be a good complement to cooked broccoli; however, the majority disliked the mustard-derived sensory attributes. Where the mustard seeds were partially processed, doubling the addition to 2% led to only the same level of mustard and pungent flavors as 1% unprocessed seeds, and mean consumer liking remained unaltered. This suggests that optimization of the addition level of partially processed mustard seeds may be a route to enhance bioactivity of cooked broccoli without compromising consumer acceptability. © 2014 Institute of Food Technologists®

  2. Faulting mechanisms and stress regime at the European HDR site of Soultz-sous-Forets, France

    International Nuclear Information System (INIS)

    Cuenot, Nicolas; Charlety, Jean; Haessler, Henri; Dorbath, Louis

    2006-01-01

    The state of stress and its implications for shear on fault planes during fluid injection are crucial issues for the HDR (Hot Dry Rock) or EGS (Enhanced or Engineered Geothermal System) concept. This is especially true for hydraulic stimulation experiments, aimed at enhancing the connectivity of a borehole to the natural fracture network, since they tend to induce the shearing of fractures, which is controlled by the local stress regime. During the 2000 and 2003 stimulation tests at Soultz-sous-Forets, France, about 10,000 microearthquakes were located with a surface seismological network. Hundreds of double-couple (DC) focal mechanisms were automatically determined from first-motion polarities using the FPFIT program [Reasenberg, P.A., Oppenheimer, D., 1985. FPFIT, FPPLOT and FPPAGE: Fortran computer programs for calculating and displaying earthquake fault-plane solutions. US Geological Survey Open-File Report 85-739, 25 pp.]. The majority of these mechanisms indicate normal-faulting movement with a more or less pronounced strike-slip component. Some quasi-pure strike-slip events also occurred, especially in the deeper part of the stimulated rock volume, at more than 5 km depth. Although we found a double-couple solution for all events, we tried to observe and quantify the proportion of the non-double-couple (NDC) component in the seismic moment tensor for several microseisms from the 2003 data. The study shows that the NDC is higher for the events in the vicinity of the injection well than for the events far from the well. We used the method of Rivera and Cisternas [Rivera, L., Cisternas, A., 1990. Stress tensor and fault-plane solutions for a population of earthquakes. Bull. Seismol. Soc. Am. 80, 600-614.] to perform the inversion of the deviatoric part of the stress tensor from P-wave polarities. This method was applied to different datasets from the 2000 test, taken from the shallower and deeper parts of the stimulated region. The results show a stable

  3. Faulting mechanisms and stress regime at the European HDR site of Soultz-sous-Forets, France

    Energy Technology Data Exchange (ETDEWEB)

    Cuenot, Nicolas; Charlety, Jean; Haessler, Henri [Institut de Physique du Globe de Strasbourg, Ecole et Observatoire des Sciences de la Terre (IPGS-EOST), 5 rue Rene Descartes, 67084 Strasbourg Cedex (France); Dorbath, Louis [Institut de Physique du Globe de Strasbourg, Ecole et Observatoire des Sciences de la Terre (IPGS-EOST), 5 rue Rene Descartes, 67084 Strasbourg Cedex (France); Institut de Recherche pour le Developpement, Laboratoire des Mecanismes et Transferts en Geologie (IRD, LMTG), 14 Avenue Edouard Belin, 31400 Toulouse (France)

    2006-10-15

    The state of stress and its implications for shear on fault planes during fluid injection are crucial issues for the HDR (Hot Dry Rock) or EGS (Enhanced or Engineered Geothermal System) concept. This is especially true for hydraulic stimulation experiments, aimed at enhancing the connectivity of a borehole to the natural fracture network, since they tend to induce the shearing of fractures, which is controlled by the local stress regime. During the 2000 and 2003 stimulation tests at Soultz-sous-Forets, France, about 10,000 microearthquakes were located with a surface seismological network. Hundreds of double-couple (DC) focal mechanisms were automatically determined from first-motion polarities using the FPFIT program [Reasenberg, P.A., Oppenheimer, D., 1985. FPFIT, FPPLOT and FPPAGE: Fortran computer programs for calculating and displaying earthquake fault-plane solutions. US Geological Survey Open-File Report 85-739, 25 pp.]. The majority of these mechanisms indicate normal-faulting movement with a more or less pronounced strike-slip component. Some quasi-pure strike-slip events also occurred, especially in the deeper part of the stimulated rock volume, at more than 5 km depth. Although we found a double-couple solution for all events, we tried to observe and quantify the proportion of the non-double-couple (NDC) component in the seismic moment tensor for several microseisms from the 2003 data. The study shows that the NDC is higher for the events in the vicinity of the injection well than for the events far from the well. We used the method of Rivera and Cisternas [Rivera, L., Cisternas, A., 1990. Stress tensor and fault-plane solutions for a population of earthquakes. Bull. Seismol. Soc. Am. 80, 600-614.] to perform the inversion of the deviatoric part of the stress tensor from P-wave polarities. This method was applied to different datasets from the 2000 test, taken from the shallower and deeper parts of the stimulated region. The results show a stable

  4. Traduction audiovisuelle : quand le sous-titrage à destination des personnes sourdes et malentendantes se rencontrent dans le film "Le Prénom"

    OpenAIRE

    Horii, Anaïk

    2015-01-01

    La traduction audiovisuelle est riche en méthodes de traduction : doublage, voice over, sur-titrage, audiodescription, etc. Ce mémoire se concentre sur la méthode du sous-titrage ainsi que sur celle du sous-titrage à destination des personnes sourdes et malentendantes. Le but était de comparer ces deux méthodes de traduction interlinguistique (dans les deux cas pour un public germanophone) en s'attardant sur les références culturelles ainsi que sur les langages populaire, familier et argotiqu...

  5. Doping ve fitness a rekreační sport : obsahová analýza českých videí na YouTube

    OpenAIRE

    Miček, Jakub

    2016-01-01

    Bibliografický záznam MIČEK, Jakub. Doping ve fitness a rekreační sport: obsahová analýza českých videí na YouTube. Praha, 2016. 48 s. Bakalářská práce (Bc.) Univerzita Karlova. Fakulta sociálních věd, Institut sociologických důvodů. Katedra sociologie. Vedoucí bakalářské práce PhDr. Mgr. Jan Balon, Ph.D. Abstract Fitness and YouTube are very popular areas of entertainment these days. Despite the touchiness of this topic, there are many videos about doping being published on YouTube. Majority...

  6. The leakage problem in vacuum system. Realization of a mass spectrometer detecting leaks; Le probleme des fuites en technique du vide. Realisation d'un spectrometre de masse detecteur de fuite

    Energy Technology Data Exchange (ETDEWEB)

    Geller, R [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1954-11-15

    In the first part of this paper we consider the problem of leaks in vacuum systems, and their detection. We consider in particular the method of detection by means of a helium spectrometer. The second part deals with the experimental set p. The analyser and the ion source have been studied in great detail, and we have also discussed the technological and mechanical aspects of the apparatus and its performances. (author) [French] Dans la premiere partie de ce travail, nous traitons le probleme des fuites en technique du vide et leur detection en general. La methode de detection par spectrometre a helium y est envisagee plus particulierement. La deuxieme partie de l'article est consacree a la realisation du spectrometre. Le tube analyseur et la source d'ions y sont etudies en detail. Nous exposons de meme les conceptions technologiques et mecaniques de l'appareil ainsi que ses performances. (auteur)

  7. The Subcritical Assembly for High-Temperature Use; Assemblage Sous-Critique Pour Emploi a Haute Temperature; K voprosu o podkriticheskoj sborke dlya ispol'zovaniya pri vysokikh temperaturakh; Conjunto Subcritico para Temperatura Elevada

    Energy Technology Data Exchange (ETDEWEB)

    Sakurai, Y.; Sekiya, T.; Suita, T. [Osaka University (Japan); Hishida, H.; Hamada, H.; Nagashima, K. [Sumitomo Atomic Energy Industries Group (Japan)

    1964-04-15

    intended to study the influence of high temperature upon the reactor parameters. (author) [French] Les assemblages sous-critiques sont a uranium naturel et a graphite. L'assemblage qui fait l'objet du memoire est caracterise par une partie a haute temperature qui peut etre placee au centre d'assemblages a basse temperature, et peut fournit des renseignements a la fois pour le futur reacteur a haute temperature refroidi par un gaz et pour la conversion directe de l'energie d'un milieu gazeux a haute temperature en electricite. En outre, il est prevu qu'il sera utilise pour renseignement. L'assemblage a ete place dans une structure de 2 x 2 x 3 m, composee de manchons en graphite de barres carrees de 10 cm de cote. La partie a haute temperature, de 1 m3, est chauffee par effet Joule et peut etre maintenue a une temperature de 2000 Degree-Sign C. Pour la partie a basse temperature, on utilise comme combustible des pastilles d'UO{sub 2} , et pour la partie , a haute temperature, des pastilles d'UC{sub 2}. Le combustible est introduit dans les manchons en graphite de barres de section carree. Les sources Am-Be de 5 c sont placees sous le socle fixe a la base des assemblages; d'autre part, les neutrons puises sont injectes dans l'assemblage a un point pris arbitrairement. La cible placee a l'extremite d'un tube branche sur un accelerateur est bombardee par un faisceau de deutons. Les connexions du dispositif de chauffage par effet Joule sont refroidies a l'eau et l'ensemble de la surface des parios de la partie a haute temperature a l'helium. Les circuits d'helium a haute temperature sont concus de maniere a servir pour les travaux de recherche relatifs a la conversion directe. Ces assemblages sont equipes d'appareils de controle et de mesure comparables a ceux dont sont dotes les petits reacteurs nucleaires. L'auteur met au point une methode experimentale de determination du laplacien du systeme; il a cherche quelle est la meilleure disposition pour la source de neutrons puises

  8. Food hygienics

    International Nuclear Information System (INIS)

    Ryu, Yeong Gyun; Lee, Gwang Bae; Lee, Han Gi; Kim, Se Yeol

    1993-01-01

    This book deals with food hygienics with eighteen chapters, which mention introduction on purpose of food hygienics, administration of food hygienics, food and microscopic organism, sanitary zoology, food poisoning, food poisoning by poisonous substance, chronic poisoning by microscopic organism, food and epidemic control , control of parasitic disease, milk hygiene meat hygiene, an egg and seafood hygiene, food deterioration and preservation, food additives, food container and field hygiene, food facilities hygiene, food hygiene and environmental pollution and food sanitation inspection.

  9. Les images en géographie sous l’angledes humanités numériques

    Directory of Open Access Journals (Sweden)

    Gaëlle Hallair

    2009-04-01

    Full Text Available L’article présente une méthodologie pour conserver, stocker, inventorier, archiver, numériser, indexer, valoriser et diffuser des archives géographiques sous l’angle des Digital humanities. L’article applique cette méthodologie aux images en géographie avant de présenter un projet de plate-forme documentaire concernant les plaques de verres du fonds Emmanuel de Martonne hébergées actuellement par l’UMR CNRS 8586 PRODIG.This article points out the methodology of Digital humanities to preserve, to stock, to make an inventory, to digitize, to index, to enhance the value und to spread geographical archives. It applies this methodology to geographical visual documents and presents a database project about photographic plates of the Emmanuel de Martonne’s collection localised in the research center PRODIG (UMR CNRS 8586.

  10. Lille, place financière intermédiaire sous la Révolution et l’Empire

    OpenAIRE

    De Oliveira, Matthieu

    2011-01-01

    Dernière grande place négociante et financière avant la frontière septentrionale, Lille joue pleinement son rôle d’intermédiaire entre les marchés parisiens au Sud et belgo-hollandais au Nord sous la Révolution et l’Empire. La déclaration de guerre en 1792 puis la départementalisation des territoires conquis ne font que renforcer la position nodale des acteurs économiques et financiers de la place. Au premier rang d’entre eux, François Briansiaux mobilise efficacement son important réseau de ...

  11. Utilisation des sous-produits agroalimentaires dans l’alimentation des poissons d’élevage en Côte d’Ivoire

    Directory of Open Access Journals (Sweden)

    Kimou Nestor B.

    2016-03-01

    Full Text Available Cette étude évalue l’impact de l’utilisation des sous-produits agroalimentaires dans l’alimentation des poissons d’élevage en Côte d’Ivoire. Une enquête a été réalisée en 2013 dans quinze principales zones piscicoles sur les caractéristiques technico-économiques des fermes, le profil socio-économique des promoteurs et les pratiques aquacoles, particulièrement l’alimentation des poissons. Les résultats révèlent que 71 % des pisciculteurs enquêtés utilisent des sous-produits agricoles durant au moins un stade de production. Parmi eux, 53 % utilisent exclusivement des sous-produits. Le son de riz (52 % et le mélange de sons de riz et de maïs (28 % sont les plus utilisés. Les prix moyens de ces sous-produits varient entre 20 et 105 FCFA/kg. Oreochromis niloticus et Heterotis niloticus sont les principales espèces élevées en polyculture sur les fermes. Les sous-produits sont utilisés en système semi-intensif, extensif et en rizipisciculture, en majorité en zone rurale. Les pisciculteurs sont pour la plupart des agriculteurs, âgés de plus de 40 ans. Les taux d’utilisation des sous-produits sont plus élevés dans les régions de l’Ouest, du Centre-Ouest et du Sud-Ouest de la Côte d’Ivoire, par rapport à celles du Sud et de l’Est. Les rendements des fermes sont relativement faibles (544 à 2445 kg/ha/an, avec des gains moyens quotidiens de 0,87 et 9,97 g/j pour le tilapia et l’heterotis respectivement. L’analyse des stratégies des acteurs suggère la nécessité de définir des mécanismes d’accompagnement et de financement de la pisciculture, afin que ces acteurs puissent améliorer les formulations alimentaires à partir des matières premières locales et accessibles.

  12. Darba vides riski farmācijas pētniecības laboratorijās, aizsardzības un preventīvie pasākumi

    OpenAIRE

    Veidemane, Agnese

    2017-01-01

    „Darba vides riski farmācijas pētniecības laboratorijās, aizsardzības un preventīvie pasākumi”. Darba autore: A.Veidemane. Darba zinātniskais vadītājs: prof. Dr. chem. A.Vīksna. Maģistra darbs izklāstīts uz 100 lpp., ietver 51 attēlus, 19 tabulas, 80 literatūras avotus, 18 pielikumus. Pētījums sastāv no trīs daļām. Pirmajā daļā ir apkopota un analizēta literatūra par izplatītākajiem riskiem farmācijas pētniecības laboratorijās, aplūkota to ietekme uz veselību un nodarbināto darbspējām. Darb...

  13. PH measurement under pressure and at high temperatures; Mesure du pH sous pression et a temperature elevee

    Energy Technology Data Exchange (ETDEWEB)

    Fournie, R [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires; Le Peintre, M; Mahieu, C [Centre National de la Recherche Scientifique (CNRS), 91 - Gif-sur-Yvette (France)

    1961-07-01

    In the first part the development and operation of a glass electrode under pressure at room temperature is described. The pressure equilibrium between the inside and outside of the glass membrane several centimetres thick is obtained instantaneously by means of a siphon. The use of a silicone oil as electrical insulator makes possible the working of the glass electrode with the siphon at high pressures (100 kg/cm{sup 2}). In the second part, we determined the pH of various buffer solutions up to 250 deg. C using a cell of our design having two hydrogen electrodes. The values thus obtained for the buffer solutions make it possible to verify and calibrate the pH electrodes independently of the oxido-reduction potential of the medium. In the third part we give the results obtained up to 200 deg. C with the glass electrodes developed in conjunction with the Societe St Gobain. (author) [French] Dans une premiere partie, nous exposons la mise au point et le fonctionnement d'une electrode en verre sous pression a la temperature ordinaire. L'equilibrage instantane de la pression a l'interieur et a l'exterieur de la membrane en verre de quelques diziemes de millimetres d'epaisseur s'effectue par l'intermediaire d'un siphon. L'emploi d'une huile de silicone comme isolant electrique a permis le fonctionnement de l'electrode en verre a siphon sous haute pression (1000 kg/cm{sup 2}). Dans une deuxieme partie, nous avons determine jusqu'a 250 deg. C les valeurs du pH des diverses solutions tampons avec une cellule de notre conception a deux electrodes d'hydrogene. Les valeurs des solutions tampons ainsi obtenues permettent de verifier et d'etalonner les electrodes a pH independantes du potentiel d'oxydo-reduction du milieu. Dans une troisieme partie, nous relatons les resultats obtenus jusqu'a 200 deg. C avec les electrodes en verre mis au point en collaboration avec la Societe Saint-Gobain. (auteur)

  14. Measurements for uranium-light water subcritical assembly; Mesures pour ensemble sous-critique uranium-eau legere d'enseignement

    Energy Technology Data Exchange (ETDEWEB)

    Barre, J Y [Commissariat a l' Energie Atomique, Grenoble (France). Centre d' Etudes Nucleaires

    1964-07-01

    The aim of this report is to determine the matter Laplacian of a subcritical assembly, done for educational purposes, using natural uranium combustible and light water for the moderator and the reflector. (M.B.) [French] L'objet de ce rapport est la determination du Laplacien matiere d'un reseau sous-critique, destine a l'enseignement, utilisant comme combustible l'uranium naturel et comme moderateur et reflecteur l'eau naturelle. (M.B.)

  15. A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems

    DEFF Research Database (Denmark)

    Lassen, Anne Dahl; Kall, M.; Hansen, K.

    2002-01-01

    processing included warm-holding, conventional cook-chill, modified atmosphere packaging (MAP) and sous vide. Compared to retention in the freshly cooked samples, vitamin B-2 retention remained unaffected, irrespective of the meal-service system used and storage period. As regards vitamin B-1 and vitamin B-6......, retentions declined significantly, by 14% and 21% respectively during 3 h of warm-holding, and by 11% and 19% respectively after 1 day of storage and subsequent reheating (cook-chill, MAP and sous vide). Vitamin B-1 retention declined by an extra 4% during storage for 14 days (sous vide) (not significant...

  16. Microfracture pattern compared to core-scale fractures in the borehole of Soultz-sous-Forets granite, Rhine graben, France

    Energy Technology Data Exchange (ETDEWEB)

    Dezayes, C.; Villemin, T. [Universite de Savoie (France). Laboratoire de Geodynamique des Chaines Alpines, UPRES-A CNRS 5025; Pecher, A. [Universite Joseph Fourier, Grenoble (France). Laboratoire de Geodynamique des Chaines Alpines, UPRES-A CNRS 5025

    2000-07-01

    Microfractures appearing in thin section as fluid inclusion trails in quartz crystals were studied in four core samples of Soultz-sous-Forets granite. Their orientations in four series of three mutually perpendicular thin sections were estimated using a previously described apparent dip method and a new method involving measurements of strike and apparent dips. Three samples display three microfracture sets and one sample displays two sets. In all samples, one set is nearly vertical and strikes N-S. In two samples, one and two sets are nearly vertical and strike E-W. In two samples, two sets strike NW-SE: one is vertical, the other dips gently to the NE (or SW). Comparing microfracture and mesofractures sets in the same cores shows that (1) the N-S microfacture set is always dominant at both scales and (2) all other microfracture sets have no mesoscopic counterpart. The N-S microfracture sets could have been created during E-W extension of earliest Cenozoic age (Rhine Graben rifting). Differences between the two scales are explained by a {sigma}{sub 1}/{sigma}{sub 2} switching which occurred at the crystal scale and generated mutually perpendicular cracks.

  17. Studies and support for the EGS reservoirs at Soultz-sous-Forets. April 2004 - May 2009. Final report

    Energy Technology Data Exchange (ETDEWEB)

    Portier, S.; Vuataz, F.-D. [Centre de Recherche en Geothermie (CREGE), Neuchatel (Switzerland)

    2009-08-15

    This comprehensive final report for the Swiss Federal Office of Energy (SFOE) takes a look at the activities carried out during the period from April 2004 up to May 2009 at Soultz-sous-Forets, France, in connection with the enhanced geothermal systems (EGS) at that location. The report describes the work performed by the Swiss EGS Research and Development group involved in the Soultz project. The principal target set was to install and operate a power plant, enabling the deep reservoir/heat exchanger to be operated, evaluated and improved under realistic conditions. The Swiss contributors have been participating in several work packages: Short and long term tests and medium-term tests of the three-well reservoir/heat exchanger system, development and up-scaling, technical and economic design of larger, industrial, EGS units and the development of stimulation methodology for EGS. The exchange of findings obtained during this project phase is discussed, as is the state-of-the-art of EGS stimulation methods, the interpretation of logging data. Also, seismic /-hydraulic factors, the evaluation of the production/injection performance of the boreholes and reservoir development strategies are discussed as are the modelling of geochemical impact of forced fluid circulation in the deep geothermal reservoir and the results of chemical stimulation tests performed on site.

  18. Food Allergies

    Science.gov (United States)

    ... Safe Videos for Educators Search English Español Food Allergies KidsHealth / For Kids / Food Allergies What's in this ... milk eggs soy wheat What Is a Food Allergy? Food allergies happen when the immune system makes ...

  19. Food Allergy

    Science.gov (United States)

    Food allergy is an abnormal response to a food triggered by your body's immune system. In adults, the foods ... a severe reaction called anaphylaxis. Symptoms of food allergy include Itching or swelling in your mouth Vomiting, ...

  20. Model Validation for Estimating the Leaf Stomatal Conductance in cv. Cabernet Sauvignon Grapevines Validación de un modelo para estimar la conductancia estomática de hojas en vides cv. Cabernet Sauvignon.

    Directory of Open Access Journals (Sweden)

    Francisco Jara-Rojas

    2009-03-01

    Full Text Available The coupled model of assimilation and stomatal conductance (A-g s was evaluated to estimate leaf stomatal conductance of a drip-irrigated vineyard (Vitis vinifera L. cv. Cabernet Sauvignon located in the Pencahue Valley (35º22’ S, 71°47’ W, 150 m.a.s.l., Maule Region, Chile, during the 2003-2004 and the 2004-2005 growing seasons. Additionally, a calibration of the three parameters mesophyll conductance (g m, maximum specific humidity (Dmax and coupled factor (f0 was applied on vines growing in 35 L pots. An infrared gas analyzer was used to calibrate and evaluate the A-g s which allowed simultaneous measuring of the leaf net CO2 assimilation (A and stomatal conductance (g s in 2 to 3 h intervals of time. The calibration indicated that the g m,, Dmax and f0 values were 1.15 mm s-1, 52.31 g kg-1 and 0.90, respectively. The validation in the drip-irrigated vineyard indicated that the A-g s model was able to estimate the leaf stomatal conductance with a root mean square error (RMSE of 0.05 mol m-2 s-1, model efficiency of 61% and agreement index of 90%. The sensitivity analysis indicated that the A-g s model is affected considerably by the g m, Dmax and f0 parameterization.Validación de un modelo para estimar la conductancia estomática de hojas en vides cv. Cabernet Sauvignon. El modelo acoplado de asimilación neta y conductancia estomática (A-g s fue evaluado para estimar la conductancia estomática de hojas (g s de un viñedo regado por goteo (Vitis vinifera L. cv. Cabernet Sauvignon ubicado en el Valle de Pencahue (35º22’ S; 71º47’ O; 150 m.s.n.m., Región del Maule, Chile, durante las temporadas 2003-2004 y 2004-2005. Además, se realizó una calibración de la conductancia del mesófilo (g m, valor máximo de humedad específica a saturación (Dmax y el factor acoplado (f0 en vides creciendo en maceteros de 35 L. Para calibrar y evaluar el modelo A-g s se utilizó un analizador infrarrojo de gases, el cual permitió medir simult

  1. Esclaves, «loisirs» et éducation sous l'Empire

    Directory of Open Access Journals (Sweden)

    A. D. RIZAKIS

    2009-03-01

    Full Text Available RESUMEN: La relación entre dominus y servus no comienza a suavizarse hasta el último período de la época helenística. Este cambio se debe tanto a la influencia del estoicismo en las elites ciudadanas como a las transformaciones sufridas en el contexto político-social de ese período. Los esclavos empiezan a disfrutar de sus días libres y de esta manera pueden participar, casi regularmente, en festivales y banquetes, así como en el reparto de víveres y dinero. En cuanto a la educación, se producen menos cambios. Sólo algunas personas de condición servil disfrutan de una educación, gracias, generalmente, a la buena voluntad o el interés de su señor. En este sentido, Roma aparece más «generosa», impulsa la creación de escuelas para esclavos. En el mundo griego, por el contrario, los nacidos no libres solían quedar excluidos de los gimnasios; así el acceso sólo se les permitía para la unción y nunca para celebrar actividades deportivas o competiciones; las escasas excepciones confirman la regla. ABSTRACT: Dominus and servus relationship began to soften only in the last part of the Hellenistic age; this change was caused both by the influence of Stoicism on the civic elites and by the transformations in the political and social context which took place in this period. Slaves started to enjoy «jours de congé» and so were able to take part, almost regularly, in festivals and banquets, as well as in money and food distributions. As for education, there were fewer changes. Very few slaves were able to get an education, and this was generally due to their master’s willingness or interests. In regard to this, Rome appears to be more «generous», providing for the creation of slave schools. In the Greek world, on the contrary, non-freeborn individuals were usually debarred from the gymnasium, and when the latter opened its doors to slaves it was only for unction but never for athletic activities or contests; the rare exceptions

  2. Effets Seebeck et Nernst dans les cuprates: Etude de la reconstruction de la surface de Fermi sous champ magnetique intense

    Science.gov (United States)

    Laliberte, Francis

    2010-06-01

    Ce memoire presente des mesures de transport thermoelectrique, les effets Seebeck et Nernst, dans une serie d'echantillons de supraconducteurs a haute temperature critique. Des resultats obtenus recemment au Laboratoire National des Champs Magnetiques Intenses a Grenoble sur La1.7Eu0.2Sr0.1 CuO4, La1.675Eu0.2Sr0.125CuO 4, La1.64Eu0.2Sr0.16CuO4, La1.74Eu0.1Sr0.16CuO4 et La 1.4Nd0.4Sr0.2CuO4 sont analyses. Une attention particuliere est accordee aux equations de la theorie semi-classique du transport et leur validite est verifiee. La procedure experimentale et les materiaux utilises pour concevoir les montages de mesures sont expliques en detail. Enfin, un chapitre est dedie a l'explication et l'interpretation des resultats de transport thermoelectrique sur YBa2Cu3O6+delta publies au cours de l'hiver 2010 dans les revues Nature et Physical Review Letters. Les donnees d'effet Seebeck dans les echantillons de La 1.8-x,Eu0.2SrxCuO 4, ou un changement de signe est observe, permettent de conclure a la presence d'une poche d'electrons dans la surface de Fermi qui domine le transport a basse temperature dans la region sous-dopee du diagramme de phase. Cette conclusion est similaire a celle obtenue par des mesures d'effet Hall dans YBa 2Cu3O6+delta et elle cadre bien dans un scenario de reconstruction de la surface de Fermi. Les donnees d'effet Nernst recueillies indiquent que la contribution des fluctuations supraconductrices est limitee a un modeste intervalle de temperature au-dessus de la temperature critique.

  3. Food allergy

    Directory of Open Access Journals (Sweden)

    Youngshin Han

    2012-05-01

    Full Text Available Food allergy is an important public health problem affecting 5% of infants and children in Korea. Food allergy is defined as an immune response triggered by food proteins. Food allergy is highly associated with atopic dermatitis and is one of the most common triggers of potentially fatal anaphylaxis in the community. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy. Allergenicity of food is largely determined by structural aspects, including cross-reactivity and reduced or enhanced allergenicity with cooking that convey allergenic characteristics to food. Management of food allergy currently focuses on dietary avoidance of the offending foods, prompt recognition and treatment of allergic reactions, and nutritional support. This review includes definitions and examines the prevalence and management of food allergies and the characteristics of food allergens.

  4. Oxidation of steel heated in CO{sub 2} medium under pressure; Oxydation d'un acier ordinaire chauffe dans le gaz carbonique sous pression

    Energy Technology Data Exchange (ETDEWEB)

    Darras, R.; Leclercq, D.; Bunard, C. [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1958-07-01

    Behaviour of low-alloyed steels heated in CO{sub 2} medium under pressure is reported. Tests are carried out in the range of erature reached in the CO{sub 2} cooled reactors (vessel, thermal shield, pipes). The observed weight increases are small, even after more than a thousand hours of heating at 350 deg. C, but oxidation curve looks like progressing linearly. Furthermore, the oxide formed under a pressure of 15 kg/cm{sup 2} is undoubtedly more compact and adherent than the one formed under a pressure of 1 kg/cm{sup 2}. Finally, for practical use, CO{sub 2} steel pipes surface has to be sand blast and pickled. A following phosphatizing protects it from atmospheric corrosion during assembling, but these treatments have no influence on the behaviour of these steels heated in CO{sub 2}. (author)Fren. [French] On etudie le comportement d'aciers au carbone faiblement allies, chauffes dans le gaz carbonique sous pression, aux temperatures atteintes dans les reacteurs refroidis par ce gaz (caisson, bouclier thermique, canalisations). Les augmentations de poids observees sont faibles, meme apres plus de 1000 heures de chauffage a 350 deg. C, mais l'oxydation semble se poursuivre lineairement. De plus, l'oxyde forme dans le gaz carbonique sous pression de 15 kg/cm{sup 2} est nettement plus compact et adherent que celui forme sous pression atmospherique de gaz carbonique. Enfin, dans la pratique, les surfaces d'acier du circuit de gaz carbonique sont necessairement sablees ou decapees; une phosphatation ulterieure le protege de la corrosion atmospherique pendant le montage. Ces traitements sont sans influence sur le comportement de ces aciers dans le gaz carbonique a chaud. (auteur)

  5. Oxidation of steel heated in CO{sub 2} medium under pressure; Oxydation d'un acier ordinaire chauffe dans le gaz carbonique sous pression

    Energy Technology Data Exchange (ETDEWEB)

    Darras, R; Leclercq, D; Bunard, C [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1958-07-01

    Behaviour of low-alloyed steels heated in CO{sub 2} medium under pressure is reported. Tests are carried out in the range of erature reached in the CO{sub 2} cooled reactors (vessel, thermal shield, pipes). The observed weight increases are small, even after more than a thousand hours of heating at 350 deg. C, but oxidation curve looks like progressing linearly. Furthermore, the oxide formed under a pressure of 15 kg/cm{sup 2} is undoubtedly more compact and adherent than the one formed under a pressure of 1 kg/cm{sup 2}. Finally, for practical use, CO{sub 2} steel pipes surface has to be sand blast and pickled. A following phosphatizing protects it from atmospheric corrosion during assembling, but these treatments have no influence on the behaviour of these steels heated in CO{sub 2}. (author)Fren. [French] On etudie le comportement d'aciers au carbone faiblement allies, chauffes dans le gaz carbonique sous pression, aux temperatures atteintes dans les reacteurs refroidis par ce gaz (caisson, bouclier thermique, canalisations). Les augmentations de poids observees sont faibles, meme apres plus de 1000 heures de chauffage a 350 deg. C, mais l'oxydation semble se poursuivre lineairement. De plus, l'oxyde forme dans le gaz carbonique sous pression de 15 kg/cm{sup 2} est nettement plus compact et adherent que celui forme sous pression atmospherique de gaz carbonique. Enfin, dans la pratique, les surfaces d'acier du circuit de gaz carbonique sont necessairement sablees ou decapees; une phosphatation ulterieure le protege de la corrosion atmospherique pendant le montage. Ces traitements sont sans influence sur le comportement de ces aciers dans le gaz carbonique a chaud. (auteur)

  6. Food irradiation

    International Nuclear Information System (INIS)

    Soothill, R.

    1987-01-01

    The issue of food irradiation has become important in Australia and overseas. This article discusses the results of the Australian Consumers' Association's (ACA) Inquiry into food irradiation, commissioned by the Federal Government. Issues discussed include: what is food irradiation; why irradiate food; how much food is consumer rights; and national regulations

  7. Brigitte SIMONOT et Gabriel GALLEZOT (2009) (dir.), L’entonnoir : Google sous la loupe des sciences de l’information et de la communication

    OpenAIRE

    Bonaccorsi, Julia

    2013-01-01

    Ce titre annonce d’emblée une posture critique et, plus largement, une promesse de dévoilement. L’approche communicationnelle, affirmée dès le sous-titre, saisit Google comme un objet de recherche à construire à distance des discours promotionnels ou pamphlétaires. La recherche collective prend appui sur une perspective sociotechnique, mais également sociopolitique du moteur de recherche et de ses usages, pour interroger la production de valeurs par la société Google. Le moteur est scruté au ...

  8. Food allergy

    Science.gov (United States)

    ... questions about the food you are served. When buying food, read package ingredients carefully. ... allergies in breastfed or other children to prevent future food allergies. Always discuss this with your child's ...

  9. Food Labels

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Food Labels KidsHealth / For Teens / Food Labels What's in ... to have at least 95% organic ingredients. Making Food Labels Work for You The first step in ...

  10. Pulsed Source Measurements on a Uranium-Water Subcritical Assembly; Mesures Faites sur un Assemblage Sous- Critique Uranium-Eau Ordinaire a l'Aide d'une Source Pulsee; Izmereniya s pomoshch'yu istochnikov impul'snykh nejtronov na urano-vodnoi podkriticheskoi sborke; Mediciones con Fuentes Pulsantes en un Conjunto Subcritico Uranio-Agua

    Energy Technology Data Exchange (ETDEWEB)

    Gibson, I. H.; Walker, J. [Department of Physics, University of Birmingham, Birmingham (United Kingdom)

    1964-02-15

    An unreflected assembly of natural uranium and light water has been used in conjunction with a pulsed source of neutrons for decay-time measurements at different bucklings. Four different lattice pitches over the range 3.94 cm to 5.08 cm were obtained by using different pairs of accurately machined lattice plates and in each case the uranium was in the form of bars 109.8 cm long and 3.0 cm diameter. The fuel- was mounted horizontally and loadings up to approximately 6 t were involved. Spatial harmonics were eliminated or selected by appropriate placing of a small scintillation detector. Experimental results showing the dependence of decay constant on buckling are presented and compared with theoretical values. (author) [French] On a utilise conjointement un assemblage sans reflecteur uranium naturel-eau ordinaire et une source puisee en vue de mesurer le temps de decroissance pour differents laplaciens. - Plusieurs paires de plaques de reseau usinees avec precision ont permis d'adopter quatre differents pas de reseau allant de 3,94cm a 5,08 cm; dans chaque cas, l'uranium etait sous forme de barres de 109,8 cm de long et de 3,0 cm de diametre. Le combustible etait monte horizontalement et le chargement a atteint parfois jusqu'a pres de 6 t. Grace a un petit detecteur a scintillations convenablement place, on a pu eliminer les harmoniques spatiaux ou les selectionner. Les auteurs presentent des resultats d'experiences qui montrent les variations de la constante de desintegration en fonction du laplacien, et les comparent avec les valeurs theoriques. (author) [Spanish] Los autores utilizaron un conjunto de uranio natural y agua ligera, sin reflector, juntamente con una fuente neutronica pulsante, para efectuar determinaciones del tiempo de desintegracion en correspondencia con diferentes valores del laplaciano. En este conjunto se pueden establecer cuatro diferentes espaciamientos del reticulado, desde 3,94 cm hasta 5,08 cm. utilizando diferentes pares de placas de

  11. Food irradiation

    International Nuclear Information System (INIS)

    Duchacek, V.

    1989-01-01

    The ranges of doses used for food irradiation and their effect on the processed foods are outlined. The wholesomeness of irradiated foods is discussed. The present food irradiation technology development in the world is described. A review of the irradiated foods permitted for public consumption, the purposes of food irradiaton, the doses used and a review of the commercial-scale food irradiators are tabulated. The history and the present state of food processing in Czechoslovakia are described. (author). 1 fig., 3 tabs., 13 refs

  12. Vides y vinos de la antigua Grecia

    OpenAIRE

    Morala Fernández, Salustiano

    2017-01-01

    Introducción. Es suficientemente conocida hoy la importancia que llegó a adquirir el vino y su consumo en la vida cotidiana, social, económica y religiosa de la antigua Grecia. De ello tenemos cumplidas muestras en las fuentes escritas, de cualquiera de sus épocas, que han llegado hasta nosotros, bien sean fuentes puramente literarias, bien sean escritos médicos o agronómicos, o bien se trate de papiros o inscripciones. Pero también los descubrimientos arqueológicos (vasos, principalmente de ...

  13. Production durable de légumes sous-utilisés en vue d'améliorer la ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Manitoba universities and project partners awarded $6.4-Million from Canadian International Food Security Research Fund for international research. Download PDF. Reports. Sustainable Production and Utilization of Underutilized Nigerian Vegetables to Enhance Rural Food Security : Final Technical Report (March 2011 ...

  14. Oxidation of ordinary steels or alloys heated in carbon dioxide under pressure; Oxydation d'aciers ordinaires ou allies chauffes dans le gaz carbonique sous pression

    Energy Technology Data Exchange (ETDEWEB)

    Leclercq, D; Chevilliard, C; Darras, R [Commissariat a l' Energie Atomique, Saclay (France).Centre d' Etudes Nucleaires

    1960-07-01

    Selection tests were carried out on commercial steels from the viewpoint of their resistance to oxidation in carbon dioxide, under 25 atmospheres pressure, between 350 and 600 deg. C. Comparative curve of oxidation kinetics were obtained, from which the influence of various additive elements can be found; small amounts of aluminium particularly seem to be favourable in the case of only slightly alloyed steels. (author) [French] Des essais de selection d'aciers commerciaux ont ete effectues quant a leur resistance a l'oxydation dans le gaz carbonique, sous pression de 25 atmospheres, ente 350 et 600 deg. C. Des courbes comparatives de cinetique d'oxydation ont ete obtenues, ce qui permet de degager l'influence de divers elements d'addition; de faibles teneurs en aluminium apparaissent notamment favorables dans le cas des aciers peu allies. L'acier inoxydable 18-8 a egalement ete etudie, notamment sous forme de tubes minces. Son comportement est bon jusqu'au moins 600 deg. C dans ces conditions. (auteur)

  15. Méthode d'estimation des tassements des sols fins sous les remblais d'infrastructures ferroviaires pour lignes à grande vitesse

    Science.gov (United States)

    Said Alami, Soukaina; Reiffsteck, Philippe; Cuira, Fahd

    2018-02-01

    Le besoin de maîtriser les déformations des sols sous les remblais destinés à recevoir les structures de lignes à grande vitesse, en fait un enjeu important pour ces projets. Toutefois, de nombreuses difficultés ont été soulevées liées principalement au grand nombre d'incertitudes qui entourent le phénomène. En effet, la caractérisation géologique et géotechnique dépend de sondages et d'essais où le risque de remaniement est important et dont l'interprétation est, souvent, délicate. Cet article présente une procédure de calcul qui permettrait en pratique d'évaluer le tassement sous remblai avec une bonne précision et qui a été validée sur un certain nombre d'ouvrages. Pour cela, des corrections sont introduites aux méthodes usuelles de calcul permettant d'approcher les valeurs mesurées sur chantier.

  16. Food economics

    DEFF Research Database (Denmark)

    Hansen, Henning Otte

    and issues and such as food security, quality, obesity and health are ever important factors. This book describes the link between food markets and food companies from a theoretical and a business economics perspective. The relationships, trends and impacts on the international food market are presented...

  17. Food irradiation

    International Nuclear Information System (INIS)

    Mercader, J.P.; Emily Leong

    1985-01-01

    The paper discusses the need for effective and efficient technologies in improving the food handling system. It defines the basic premises for the development of food handling. The application of food irradiation technology is briefly discussed. The paper points out key considerations for the adoption of food irradiation technology in the ASEAN region (author)

  18. Food Transition

    NARCIS (Netherlands)

    Mols, H.; Warnaar, M.; Methorst, B.; Sijtsema, S.J.; Dagevos, H.; Onwezen, M.C.; Ingenbleek, P.T.M.; Kortstee, H.J.M.; Genderen, van R.A.

    2017-01-01

    These days many innovations are taking place through and in the food system. There is quite a debate about our food and how it is produced. Although this process is a slow one, more and more consumers are willing to make a conscious choice for healthier and more sustainable food. A healthier food

  19. Local food:

    DEFF Research Database (Denmark)

    Sundbo, Donna Isabella Caroline

    2013-01-01

    are identified and then categorised according to whether they pertain to the food product itself or the production methods and facilities and whether they describe physical or social properties of local food. From this a model with four categories is developed. It is found that properties of the product are more......Recently there has been more focus on food in general and local food in particular. But what is local food? And what are the perceptions of this concept according to theory and to providers and consumers of local food? This article first summarises and compares three different theoretical...... perspectives on local food, namely experience economy, local food systems and what is termed pro-industrialism. These have differing and sometimes opposite conceptualisations and aims for the concept of local food. Using the perspective of experience economy as theoretical background, the concept of local food...

  20. Intergranular Pressure Solution in Nacl: Grain-To-Grain Contact Experiments under the Optical Microscope Dissolution sous contrainte dans NaCl : expériences de contact grain à grain sous microscope optique

    Directory of Open Access Journals (Sweden)

    Spiers C. J.

    2006-12-01

    effective diffusivity varying with contact force and on-going convergence. The results agree broadly with those of previous compaction creep experiments performed using wet halite powder. Discrepancies with other workers results for single-contact dissolution experiments can be explained in terms of differences in experimental configuration and competition between driving forces. La dissolution sous contrainte (IPS - Intergranular Pressure Solution représente un mécanisme de lithification, de compaction et de déformation à l'échelle géologique pour une large gamme de roches. Les études expérimentales d'IPS réalisées sur des agrégats de quartz n'ont pas été couronnées de succès en raison d'un taux faible d'IPS, et les expériences IPS réalisées en utilisant une halite saturée comme analogue de roche (Spiers et Schutjens, 1990 ; Hickman et Evans, 1991 ont laissé des incertitudes quant au détail des mécanismes IPS et à la structure/saturation au contact du grain dans ce matériau. La présente étude fait état de quatre expériences de dissolution de contact réalisées sous microscope optique afin d'étudier le mécanisme et la cinétique de l'IPS pour des contacts simples halite/halite et halite/verre, chargés en eau salée (température ambiante. Des forces normales de contact dans la gamme de 1,0 à 2,6 N ont été appliquées en présence d'eau salée saturée en NaCl, induisant des pressions de 0,8 à 7,4 MPa. Des pertes de masse et des convergences - fonction du temps - ont été observées pour tous les contacts. Dans tous les cas, le fait de charger le contact (ou d'augmenter la charge sur le contact a conduit à la formation immédiate d'une morphologie de contact rugueuse, composée d'un motif d'îles et de canaux, contrôlé par des caractéristiques cristallographiques, à l'échelle de quelques microns. Cette microstructure non équilibrée a évolué dans le temps vers une face de contact optiquement plate. Le processus de convergence

  1. Food irradiation

    International Nuclear Information System (INIS)

    Lindqvist, H.

    1996-01-01

    This paper is a review of food irradiation and lists plants for food irradiation in the world. Possible applications for irradiation are discussed, and changes induced in food from radiation, nutritional as well as organoleptic, are reviewed. Possible toxicological risks with irradiated food and risks from alternative methods for treatment are also brought up. Ways to analyze weather food has been irradiated or not are presented. 8 refs

  2. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

    Science.gov (United States)

    Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

    2015-12-01

    This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

  3. Rapid identification and classification of bacteria by 16S rDNA restriction fragment melting curve analyses (RFMCA).

    Science.gov (United States)

    Rudi, Knut; Kleiberg, Gro H; Heiberg, Ragnhild; Rosnes, Jan T

    2007-08-01

    The aim of this work was to evaluate restriction fragment melting curve analyses (RFMCA) as a novel approach for rapid classification of bacteria during food production. RFMCA was evaluated for bacteria isolated from sous vide food products, and raw materials used for sous vide production. We identified four major bacterial groups in the material analysed (cluster I-Streptococcus, cluster II-Carnobacterium/Bacillus, cluster III-Staphylococcus and cluster IV-Actinomycetales). The accuracy of RFMCA was evaluated by comparison with 16S rDNA sequencing. The strains satisfying the RFMCA quality filtering criteria (73%, n=57), with both 16S rDNA sequence information and RFMCA data (n=45) gave identical group assignments with the two methods. RFMCA enabled rapid and accurate classification of bacteria that is database compatible. Potential application of RFMCA in the food or pharmaceutical industry will include development of classification models for the bacteria expected in a given product, and then to build an RFMCA database as a part of the product quality control.

  4. Dimensionnement des actionneurs électriques alimentés à fréquence variable sous faible tension

    Science.gov (United States)

    Biedinger, J.-M.; Vilain, J.-P.

    1999-09-01

    In Part I we present a multidisciplinary analysis model for the prediction of functional connections between the design variables and the electromagnetical, electrical and thermal performances of a brushless permanent magnet motor. In this paper we have elaborated a design methodology for electrical motors supplied from a variable-frequency low-voltage source. The objective is to take into account the influence of the inverter's dynamics from the beginning of the design, for the same reasons as we do for electromechanical and thermal constraints. The procedure is based on a Sequential Quadratic Programming optimization method. Two techniques are used to take into account the influence of the inverter: the first one develops the performance analysis with the multidisciplinary model; the second one considers the inverter's current reference as a supplementary optimization variable for the control of the design. Optimization difficulties linked to the chopping of the converter are discuted in connection with a sensitivity analysis of the torque, with respect to the inverter's current reference; a method is proposed to enhance the performances of the algorithm. The method has been applied to the design of a permanent magnet brushless DC motor used in the propulsion system of an electrical scooter; evolution of the design with the complexity level of analysis model is evidenced. Dans une première partie nous avons développé un modèle d'analyse pluridisciplinaire qui établissait les dépendances fonctionnelles entre les variables de conception et les performances magnéto-électro-thermiques d'un moteur brushless à aimants permanents. Dans cet article nous décrivons une procédure de dimensionnement adaptée à la conception de la machine alimentée à fréquence variable sous faible tension. L'objectif est d'intégrer la dynamique du convertisseur électronique dès la phase initiale du dimensionnement, au même titre que les spécifications

  5. Food allergies.

    LENUS (Irish Health Repository)

    O'Leary, Paula F G

    2012-02-03

    Adverse reactions to foods are commonly implicated in the causation of ill health. However, foreign antigens, including food proteins and commensal microbes encountered in the gastrointestinal tract, are usually well tolerated. True food allergies, implying immune-mediated adverse responses to food antigens, do exist, however, and are especially common in infants and young children. Allergic reactions to food manifest clinically in a variety of presentations involving the gastrointestinal, cutaneous, and respiratory systems and in generalized reactions such as anaphylaxis. Both IgE-mediated and non-IgE-mediated immune mechanisms are recognized. Important advances in the clinical features underlying specific food hypersensitivity disorders are reviewed.

  6. L'intervention sous-marine : situation actuelle et perspectives d'avenir Underwater Operations and Techniques: Current Situation and Future Outlook

    Directory of Open Access Journals (Sweden)

    Bertrand A. R. V.

    2006-11-01

    Full Text Available A l'occasion de la Conférence Internationale de Paris sur la Pénétration sous-marine(6-8 décembre 1982, cet article fait le point sur les différents moyens d'intervention sous-marine disponibles à ce jour (plongeurs, engins télécommandés, sous-marins à pression atmosphérique et sur un certain nombre de problèmes technologiques communs (matériaux, télémanipulation, navigation, sources d'énergie. Ce domaine est encore en pleine évolution et fait appel aux récentes innovations technologiques. Bien que les engins télécommandés semblent avoir actuellement la faveur des industriels, les autres moyens restent d'avenir prometteur, la complémentarité devant remplacer dans le futur la concurrence La résurrection de l'Argyronète qui doit devenir en 1985 un banc d'essais des nouvelles techniques est le témoignage de l'activité de ce secteur industriel. This article is based on the International Symposium in Paris on Underwater Operations and Techniques 6-9 December 1982. It reviews the different methods now available for underwater operations (divers, remote-controlled vehicles, atmospheric-pressure submarines and various technological problems common to all of them (materials, remote manipulation, navigating, power sources. This field is evolving rapidly and makes use of the most recent technological innovations. Although remote-controlled vehicles now seem to be favored by industrialists, the other methods still have a promising future, and the complementariness of these methods can be expected to replace rivalry among them. The resurrection of the Argyronète project, which should become a test bench for new techniques in 1985, is a good illustration of the activity going on in this industrial sector.

  7. FOOD SECURITY

    Directory of Open Access Journals (Sweden)

    Dorina Ardelean

    2013-12-01

    Full Text Available The assurance of food security at the individual level doesn’t implicitly provide for the one at family level as the concepts of hunger, malnutrition and food insecurity are the steps of the same process of access restricted to a sufficient supply of food. In order to achieve food security at the individual level the following is necessary: ensuring food availability (production, reserve stocks; redistribution of food availability within the country or out through international exchanges; effective access of the population to purchase food consumer goods, by ensuring its effective demand as required. Food security of families (FFS is required for assuring individual food security (IFS, but it is not sufficient because the food available may be unevenly distributed between family members. National food security (NFS corresponds to the possibilities that different countries have to ensure both FFS and IFS without sacrificing other important objectives. Under the name of GAS is defined the global food security which represents permanent access for the entire population of the globe to the necessary food for a healthy and active life.

  8. The natural seismic hazard and induced seismicity of the european HDR (hot dry rock) geothermal energy project at Soultz-sous-Forets (Bas-Rhin, France); Alea sismique naturel et sismicite induite du projet geothermique europeen RCS (roche chaude seche) de Soultz-sous-Forets (Bas-Rhin, France)

    Energy Technology Data Exchange (ETDEWEB)

    Helm, J A

    1996-06-07

    Development of the Soultz-sous-Forets HDR (Hot Dry Rock) geothermal energy project will involve important fluid injections which will induce micro-seismic events. This thesis discusses the natural seismicity of the region and induced seismicity associated with fluid injections. A catalogue of all historical and instrument seismicity of the Soultz-sous-Forets (SSF) region has been compiled. This seismicity does not correspond to movements along the major tectonic features of the region. The area around SSF has been identified as being one where high heat flow corresponds to low seismicity. The largest well documented seismic event in the region which took place in 1952 had an epicentral intensity of VI. All important data pertaining to the series of seismic events which took place in the region from August to October 1952 have been collected and are presented. This work details the installation and operation of a permanent 3 station network of accelerometers and seismometers around the HDR site. Also the installation and operation of a mobile network of vertical seismometers during fluid injections. 167 micro-seismic events were recorded on the surface network, with magnitudes from -0.5 to 1.9. The preferential alignment of the micro-seismic cloud is N160 deg. Individual focal mechanisms of the larger seismic events correspond to an extensional tectonic regime. Stress inversion of P wave polarities indicates that the maximum stress is vertical and the intermediate and minimum stress axes horizontal. The largest of the horizontal stresses is orientated N124 deg and the smallest N34 deg. Induced seismic movement is taking place on pre-existing fractures controlled by the in situ stress seismic movement is taking place on pre-existing tectonic fractures controlled by the in situ stress field, and the largest of the induced events had a magnitude 1.9. This level of seismicity does not pose any environmental hazard to the region around Soultz-sous-Forets. (author) 151

  9. Food Allergy

    Science.gov (United States)

    ... 1,3-galactose, a carbohydrate found on mammalian meat, and is associated with being bitten by the ... home. Treating Food Allergies There is currently no cure for food allergy, but there are many promising ...

  10. Food Allergy

    Science.gov (United States)

    ... Facebook and Twitter . Play our Food Allergy Bubble Game with Mr. Nose-it-All. Test your knowledge ... oral allergy syndrome? » Video: What is a red meat allergy? » Vitamin D and Food Allergy » When Should ...

  11. Food irradiation

    International Nuclear Information System (INIS)

    Anon.

    1985-01-01

    The article explains what radiation does to food to preserve it. Food irradiation is of economic importance to Canada because Atomic Energy of Canada Limited is the leading world supplier of industrial irradiators. Progress is being made towards changing regulations which have restricted the irradiation of food in the United States and Canada. Examples are given of applications in other countries. Opposition to food irradiation by antinuclear groups is addressed

  12. Lutte contre le Bremia de la laitue en pépinière et sous abri froid : compte-rendu d'essai 2005

    OpenAIRE

    Lambion, Jérôme

    2006-01-01

    Le mildiou de la laitue (Bremia lactucae) est la maladie la plus redoutée sur cette espèce, notamment en culture biologique d’hiver sous abris. En Provence, les dégâts sont très importants, parfois dès la pépinière, et entraînent de fortes pertes financières. Cette situation est due à deux facteurs principaux : d’une part au contournement récurrent des résistances génétiques par de nouvelles souches de Bremia (25 races déterminées à ce jour), et d’autre part à la faiblesse des méthodes de lut...

  13. Stress corrosion cracking of Inconel in high temperature water; Corrosion fissurante sous contrainte de l'Inconel dans l'eau a haute temperature

    Energy Technology Data Exchange (ETDEWEB)

    Coriou,; Grall,; Gall, Le; Vettier, [Commissariat a l' Energie Atomique, Saclay (France).Centre d' Etudes Nucleaires

    1960-07-01

    Some Inconel samples were subjected to hot water corrosion testing (350 deg. C), under stress slightly above the elastic limit. It has been observed that different types of alloys - with or without titanium - could suffer serious intergranular damage, including a complete rupture, within a three months period. In one case, we observed an unusual intergranular phenomenon which appeared quite different from common intergranular corrosion. (author) [French] Des essais de corrosion d'Inconel sont realises dans l'eau a 350 deg. C, et sous contrainte legerement superieure a la limite elastique. On constate que differentes varietes d'alliage avec ou sans titane donnent lieu a des accidents intergranulaires graves allant jusqu'a rupture complete en 3 mois. Dans un cas, on observe un phenomene intergranulaire particulier tres different de la corrosion intergranulaire classique. (auteur)

  14. Le pardon ou l’oubli ? La réhabilitation judiciaire en France sous la IIIe République : le cas d’Angers

    OpenAIRE

    Coltel, Antony

    2011-01-01

    La réhabilitation judiciaire constitue une forme essentielle du « pardon officiel » que la société française, sous la IIIe République, pouvait accorder aux anciens condamnés. La réhabilitation judiciaire s’applique à des condamnés ayant subi leur peine en bonne et due forme et non à des innocents injustement punis ayant obtenu la révision de leur procès. Il s’agit donc d’une mesure de pardon spécifique inaugurée par les codes napoléoniens, rétablissant le condamné dans ses droits et effaçant ...

  15. Processus d'innovation et recomposition des territoires agricoles : le cas du semis sous couvert végétal au nord du Cameroun

    OpenAIRE

    Dugué, Patrick; Olina Bassala, Jean-Paul

    2015-01-01

    Au nord du Cameroun, l'adoption des systèmes de culture sous couvert végétal (SCV) butte sur le partage des résidus de culture fourragers en saison sèche entre le bétail et la couverture du sol. Elle nécessite donc d'accroître l'offre fourragère et de prendre en compte les différents types d'élevage (villageois, semi-sédentaire, transhumant, etc.). Dans les conditions actuelles de pratique des SCV par les producteurs (faible couverture du sol, peu d'années successives en SCV) les effets atten...

  16. Identité hors territoire. Les élites espagnoles exilées en France sous la dictature de Primo de Rivera (1923-1930

    Directory of Open Access Journals (Sweden)

    Elvire Diaz

    2006-09-01

    Full Text Available Le territoire étant un point d’ancrage de l’identité individuelle et nationale, nous verrons dans ce travail si hors territoire, il peut y avoir préservation de l’identité, individuelle, collective, nationale, débouchant sur une dé-territorialisation, au sens défini par Gilles Deleuze. Notre objet d’étude portera sur le cas d’une micro-société hors territoire, les élites intellectuelles espagnoles exilées en France sous la dictature du Général Miguel Primo de Rivera (1923-1930.Le général Mig...

  17. Écrire dans la variante de l’autre : le cas de Sous les vents de Neptune de Fred Vargas

    Directory of Open Access Journals (Sweden)

    Nadine Vincent

    2014-04-01

    Full Text Available Pour tout auteur, choisir d’écrire dans une langue ou dans la variante d’une langue qui n’est pas la sienne représente un défi de taille. Nous nous intéresserons au roman Sous les vents de Neptune, de l’écrivaine française Fred Vargas, qui a situé une partie de son intrigue au Québec, sans maîtriser la notion de variation linguistique. En analysant les réactions des lecteurs européens et québécois, de même que les caractéristiques de la langue québécoise de Vargas, nous aborderons la question de l’impérialisme linguistique et de son anachronisme au xxie siècle.

  18. "Velvet":Sous-titrage de l'épisode 1 de la série de R. Campos et G.R. Neira

    OpenAIRE

    De Corte, Inès

    2017-01-01

    Sous-titrage du premier épisode de la série "Velvet" réalisée par R. Campos et G.R. Neira et produite par Bambú Producciones. Contextualisation de la série dans l'histoire et dans les jeux d'influences de l'industrie de la mode afin d'évaluer l'adaptation de la série et sa crédibilité historique. Commentaires de traduction expliquant le processus de traduction, la réflexion et la méthodologie employées. Master [120] en traduction, Université catholique de Louvain, 2017

  19. Food Engineering

    NARCIS (Netherlands)

    Boom, R.M.; Janssen, A.E.M.

    2014-01-01

    Food engineering is a rapidly changing discipline. Traditionally, the main focus was on food preservation and stabilization, whereas trends now are on diversity, health, taste, and sustainable production. Next to a general introduction of the definition of food engineering, this article gives a

  20. Food irradiation

    International Nuclear Information System (INIS)

    Beyers, M.

    1977-01-01

    The objectives of food irradiation are outlined. The interaction of irradiation with matter is then discussed with special reference to the major constituents of foods. The application of chemical analysis in the evaluation of the wholesomeness of irradiated foods is summarized [af

  1. Food safety

    Science.gov (United States)

    ... safety URL of this page: //medlineplus.gov/ency/article/002434.htm Food safety To use the sharing features on this page, please enable JavaScript. Food safety refers to the conditions and practices that preserve the quality of food. These practices prevent contamination and foodborne ...

  2. Food jags

    Science.gov (United States)

    Refusal to eat; Fear of new foods ... caregiver, it is your role to provide healthy food and drink choices. You can also help your ... are full. Children should be allowed to choose foods based on their likes and dislikes and their ...

  3. Gazettes sous influence : le Courrier du Bas-Rhin, la Gazette des Deux-Ponts et les sujets touchant la Russie vers 1770

    Directory of Open Access Journals (Sweden)

    Georges Dulac

    2016-11-01

    Full Text Available Vers 1770, la campagne anti-russe du gouvernement français tend à dégrader l’image de la Russie, ce qui lèse gravement ses intérêts, notamment quand elle doit emprunter pour financer la guerre avec la Turquie. Aussi le prince Dmitri Alexeevitch Golitsyn, ministre plénipotentiaire à La Haye, se montre-t-il alors très actif sur ce terrain. Sa correspondance avec Pétersbourg témoigne de ses efforts, aux effets inégaux, pour influer sur les informations diffusées par quelques journaux : principalement le Courrier du Bas-Rhin, publié par Jean Manzon à Trèves, sous contrôle prussien, et dans une moindre mesure les deux Gazettes des Deux-Ponts, l’une politique, l’autre littéraire. Le journaliste de Trèves, qui trouve son intérêt à prendre le parti de la Russie, met en œuvre en sa faveur un discours journalistique abondant et parfois très élaboré. Cependant, la ligne du journal subit des fluctuations sensibles, selon l’évolution de la situation et à la suite de diverses interventions, dont celles du roi de Prusse et d’autre part de Stanislas-Auguste, qui pensionne un temps le journaliste. La Gazette des deux Ponts pratique l’information orientée avec plus de finesse, et, comme la gazette littéraire, accorde une large place à la matière russe : mais sur le plan politique, son traitement reste le plus souvent sous influence française et répond rarement aux vœux de D. A. Golitsyn.

  4. Food irradiation

    International Nuclear Information System (INIS)

    Macklin, M.

    1987-01-01

    The Queensland Government has given its support the establishment of a food irradiation plant in Queensland. The decision to press ahead with a food irradiation plant is astonishing given that there are two independent inquiries being carried out into food irradiation - a Parliamentary Committee inquiry and an inquiry by the Australian Consumers Association, both of which have still to table their Reports. It is fair to assume from the Queensland Government's response to date, therefore, that the Government will proceed with its food irradiation proposals regardless of the outcomes of the various federal inquiries. The reasons for the Australian Democrats' opposition to food irradiation which are also those of concerned citizens are outlined

  5. Food irradiation

    International Nuclear Information System (INIS)

    Hetherington, M.

    1989-01-01

    This popular-level article emphasizes that the ultimate health effects of irradiated food products are unknown. They may include vitamin loss, contamination of food by botulism bacteria, mutations in bacteria, increased production of aflatoxins, changes in food, carcinogenesis from unknown causes, presence of miscellaneous harmful chemicals, and the lack of a way of for a consumer to detect irradiated food. It is claimed that the nuclear industry is applying pressure on the Canadian government to relax labeling requirements on packages of irradiated food in order to find a market for its otherwise unnecessary products

  6. Food irradiation

    International Nuclear Information System (INIS)

    Beishon, J.

    1991-01-01

    Food irradiation has been the subject of concern and controversy for many years. The advantages of food irradiation include the reduction or elimination of dangerous bacterial organisms, the control of pests and insects which destroy certain foods, the extension of the shelf-life of many products, for example fruit, and its ability to treat products such as seafood which may be eaten raw. It can also replace existing methods of treatment which are believed to have hazardous side-effects. However, after examining the evidence produced by the proponents of food irradiation, the author questions whether it has any major contribution to make to the problems of foodborne diseases or world food shortages. More acceptable solutions, he suggests, may be found in educating food handlers to ensure that hygienic conditions prevail in the production, storage and serving of food. (author)

  7. Food irradiation

    International Nuclear Information System (INIS)

    Roberts, P.B.

    1997-01-01

    Food can be provided with extra beneficial properties by physical processing. These benefits include a reduced possibility of food poisoning, or an increased life of the food. We are familiar with pasteurisation of milk, drying of vegetables, and canning of fruit. These physical processes work because the food absorbs energy during treatment which brings about the changes needed. The energy absorbed in these examples is heat energy. Food irradiation is a less familiar process. It produces similar benefits to other processes and it can sometimes be applied with additional advantages over conventional processing. For example, because irradiation causes little heating, foods may look and taste more natural. Also, treatment can take place with the food in its final plastic wrappers, reducing the risk of re-contamination. (author). 1 ref., 4 figs., 1 tab

  8. Food, novel foods, and allergenicity

    NARCIS (Netherlands)

    Loveren H van; LPI

    2002-01-01

    Certain foods lead may to allergic responses in certain individuals. Main allergenic foods are Crustacea (shrimp, lobster, crab), egg, fish, milk, peanuts, soybeans, tree nuts, and wheat, and allergens are always proteins. A wide array of symptoms can result from food allergy (gastrointestinal,

  9. Food irradiation: contaminating our food

    International Nuclear Information System (INIS)

    Piccioni, R.

    1988-01-01

    The nuclear industry has promoted food irradiation as an effective and safe means of preserving food at minimum risk to the public. However, wide-scale food irradiation programmes such as that approved in the United States of America would have an adverse impact on public health in the following ways: through the consumption of carcinogenic substances generated in irradiated foods, through the use of irradiation to mask bacteriological contamination of spoiled food, through the replacement of fresh foods with nutritionally depleted foods, through accidents with leaks or mishandling of the radiation sources used and through the environmental damage resulting from reactor operation or spent fuel reprocessing necessary to produce the required isotopes for food irradiation. The food irradiation market is potentially enormous, requiring a large number of facilities and isotopes, some, such as caesium-137, would come from the production of nuclear weapons. Evidence of the presence of carcinogenic or mutagenic activity in irradiated foods is discussed. Although the US Federal Drug Administration (FDA) has approved a food irradiation programme it would actually be against the FDA's legal obligation which is to protect the health and safety of the American people. (UK)

  10. Safer food means food irradiation

    International Nuclear Information System (INIS)

    Steele, J.H.

    2000-01-01

    In this article the author presents the sanitary advantages that are brought by food irradiation. OMS experts state that this technique is safe and harmless for any average global dose between 10 KGy and 100 KGy. Whenever a seminar is held on the topic, it is always concluded that food irradiation should be promoted and favoured. In France food irradiation is authorized for some kinds of products and exceptionally above a 10 KGy dose. Historically food irradiation has been hampered in its development by its classification by American Authorities as food additives in 1958 (Delanay clause). The author draws a parallel between food irradiation and pasteurization or food deep-freezing in their beginnings. (A.C.)

  11. Food labels

    DEFF Research Database (Denmark)

    Selsøe Sørensen, Henrik; Clement, Jesper; Gabrielsen, Gorm

    2012-01-01

    evidence for dividing consumers into two profiles: one relying on general food knowledge and another using knowledge related to signpost labels. In a combined eyetracking and questionnaire survey we analyse the influence of background knowledge and identify different patterns of visual attention......The food industry develops tasty and healthy food but fails to deliver the message to all consumers. The consumers’ background knowledge is essential for how they find and decode relevant elements in the cocktail of signs which fight for attention on food labels. In this exploratory study, we find...... for the two consumer profiles. This underlines the complexity in choosing and designing the ‘right’ elements for a food package that consumers actually look at and are able to make rational use of. In spite of any regulation of food information provided by authorities, consumers will still be confronted...

  12. Food irradiation

    International Nuclear Information System (INIS)

    Kobayashi, Yasuhiko; Kikuchi, Masahiro

    2009-01-01

    Food irradiation can have a number of beneficial effects, including prevention of sprouting; control of insects, parasites, pathogenic and spoilage bacteria, moulds and yeasts; and sterilization, which enables commodities to be stored for long periods. It is most unlikely that all these potential applications will prove commercially acceptable; the extend to which such acceptance is eventually achieved will be determined by practical and economic considerations. A review of the available scientific literature indicates that food irradiation is a thoroughly tested food technology. Safety studies have so far shown no deleterious effects. Irradiation will help to ensure a safer and more plentiful food supply by extending shelf-life and by inactivating pests and pathogens. As long as requirement for good manufacturing practice are implemented, food irradiation is safe and effective. Possible risks of food irradiation are not basically different from those resulting from misuse of other processing methods, such as canning, freezing and pasteurization. (author)

  13. Food irradiation

    International Nuclear Information System (INIS)

    Anon.

    1984-01-01

    Food preservation by irradiation is one part of Eisenhower's Atoms for Peace program that is enjoying renewed interest. Classified as a food additive by the Food, Drug, and Cosmetic Act of 1958 instead of a processing technique, irradiation lost public acceptance. Experiments have not been done to prove that there are no health hazards from gamma radiation, but there are new pressures to get Food and Drug Administration approval for testing in order to make commercial use of some radioactive wastes. Irradiation causes chemical reactions and nutritional changes, including the destruction of several vitamins, as well as the production of radiolytic products not normally found in food that could have adverse effects. The author concludes that, lacking epidemiological evidence, willing buyers should be able to purchase irradiated food as long as it is properly labeled

  14. Food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Gruenewald, T

    1985-01-01

    Food irradiation has become a matter of topical interest also in the Federal Republic of Germany following applications for exemptions concerning irradiation tests of spices. After risks to human health by irradiation doses up to a level sufficient for product pasteurization were excluded, irradiation now offers a method suitable primarily for the disinfestation of fruit and decontamination of frozen and dried food. Codex Alimentarius standards which refer also to supervision and dosimetry have been established; they should be adopted as national law. However, in the majority of cases where individual countries including EC member-countries so far permitted food irradiation, these standards were not yet used. Approved irradiation technique for industrial use is available. Several industrial food irradiation plants, partly working also on a contractual basis, are already in operation in various countries. Consumer response still is largely unknown; since irradiated food is labelled, consumption of irradiated food will be decided upon by consumers.

  15. Prediction under Uncertainty on a Mature Field Prévision de production sous incertitude pour un champ mature

    Directory of Open Access Journals (Sweden)

    Feraille M.

    2012-04-01

    uses Gaussian process modeling and an adaptive design strategy. In the final step of the workflow, parametric response surfaces are used to approximate the reservoir production forecasts and obtain their probabilistic distribution by propagating the remaining posterior uncertainty of input parameters. Dans le cadre de l’ingénierie de réservoir, des simulateurs permettent de comprendre et prédire le déplacement des fluides dans le réservoir et ainsi d’optimiser son exploitation. Ces simulateurs prennent en entrée un grand nombre de paramètres qui peuvent être entachés d’incertitudes. Afin d’assurer une production future correcte, la comparaison des différents scénarios d’exploitation possibles doit tenir compte de ces incertitudes. Les prévisions de production ne doivent pas être évaluées en ne considérant qu’un seul cas « moyen » pour chaque scénario mais en intégrant l’incertitude sur les paramètres d’entrée. Dans le cadre de champ mature où un historique de production est disponible, le formalisme Bayésien est bien adapté pour répondre au problème des prédictions sous incertitudes. En effet, il permet de définir les incertitudes, dites a posteriori, sur les entrées du modèle de réservoir en prenant en compte à la fois les données statiques et dynamiques. Ces incertitudes a posteriori peuvent ensuite être propagées afin de calculer des prévisions de production probabilistes pour chaque scénario, tout en respectant la connaissance statique et dynamique du réservoir. Mais l’obtention des incertitudes a posteriori ainsi que la propagation de celles-ci sur les prévisions de production nécessitent un nombre souvent prohibitif de simulations du modèle réservoir. Dans cet article, nous proposons une application de plusieurs techniques statistiques avancées afin de prendre en compte les incertitudes dans les prévisions de production pour un champ mature et ce en utilisant un nombre raisonnable de simulations. Le

  16. Food allergy

    OpenAIRE

    Waserman Susan; Watson Wade

    2011-01-01

    Abstract Food allergy is defined as an adverse immunologic response to a dietary protein. Food-related reactions are associated with a broad array of signs and symptoms that may involve many bodily systems including the skin, gastrointestinal and respiratory tracts, and cardiovascular system. Food allergy is a leading cause of anaphylaxis and, therefore, referral to an allergist for appropriate and timely diagnosis and treatment is imperative. Diagnosis involves a careful history and diagnost...

  17. Food allergy

    National Research Council Canada - National Science Library

    Maleki, Soheila J; Burks, A. Wesley; Helm, Ricki M

    2006-01-01

    ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 2. Exploring Current and Novel Methods for the Detection and Diagnosis of Food Allergy: the Clinical Approach * Adriano Mari and Enrico Scala...

  18. Food allergy

    National Research Council Canada - National Science Library

    Maleki, Soheila J; Burks, A. Wesley; Helm, Ricki M

    2006-01-01

    ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii ix I. CLINICAL ASPECTS 1. Clinical Manifestations of Food Allergic Disease * Tamara T. Perry, Amy M. Scurlock, and Stacie M. Jones...

  19. Food retailing and food service.

    Science.gov (United States)

    Capps, Oral; Park, John L

    2003-07-01

    The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail).

  20. Food Poisoning

    Science.gov (United States)

    ... precautions should be taken at every stage a food takes — from preparation to cooking to storing leftovers. A lot of this responsibility falls on grown-ups, but kids can help fight germs, too. One of the best ways is to ... to prepare foods. When should you wash? Before you start helping — ...

  1. Food online

    NARCIS (Netherlands)

    Veer, van der Lomme C.

    2017-01-01

    In this thesis the research focuses on the legal rules and regulations in the Netherlands that apply in the context of food purchases by consumers that are concluded online. Sale of food via the Internet takes place in the area of Civil Code requirements on distance selling and public law

  2. Food Peptidomics

    Directory of Open Access Journals (Sweden)

    Piotr Minkiewicz

    2008-01-01

    Full Text Available The aim of this review is to discuss the definition of food peptidomics and highlight the role of this approach in food and nutrition sciences. Similar to living organisms, food peptidome may be defined as the whole peptide pool present in a food product or raw material. This definition also covers peptides obtained during technological processes and/or storage. The area of interest of food peptidomics covers research concerning the origin of peptidome, its dynamic changes during processing and/or storage, the influence of its presence, the composition and changes in the pool of peptides on the properties of food products or raw materials as well as the methods applied in research into this group of compounds. The area of interests of food peptidomics would include biological activity, functional properties, allergenicity, sensory properties and information on the product or resource authenticity and origin as well as its history and relationships. Research methods applied in food peptidomics, with special emphasis on computational methods, are also summarized.

  3. Food security

    NARCIS (Netherlands)

    Ridder, M. de

    2011-01-01

    Food security is back on the agenda as a top priority for policy makers. In January 2011, record high food prices resulted in protests in Tunisia, which subsequently led to the spread of the revolutions in other North African and Middle Eastern countries. Although experts have asserted that no

  4. Food irradiation

    International Nuclear Information System (INIS)

    Matsuyama, Akira

    1990-01-01

    This paper reviews researches, commentaries, and conference and public records of food irradiation, published mainly during the period 1987-1989, focusing on the current conditions of food irradiation that may pose not only scientific or technologic problems but also political issues or consumerism. Approximately 50 kinds of food, although not enough to fill economic benefit, are now permitted for food irradiation in the world. Consumerism is pointed out as the major factor that precludes the feasibility of food irradiation in the world. In the United States, irradiation is feasible only for spices. Food irradiation has already been feasible in France, Hollands, Belgium, and the Soviet Union; has under consideration in the Great Britain, and has been rejected in the West Germany. Although the feasibility of food irradiation is projected to increase gradually in the future, commercial success or failure depends on the final selection of consumers. In this respect, the role of education and public information are stressed. Meat radicidation and recent progress in the method for detecting irradiated food are referred to. (N.K.) 128 refs

  5. Food Trends.

    Science.gov (United States)

    Schwenk, Nancy E.

    1991-01-01

    An overall perspective on trends in food consumption is presented. Nutrition awareness is at an all-time high; consumption is influenced by changes in disposable income, availability of convenience foods, smaller household size, and an increasing proportion of ethnic minorities in the population. (18 references) (LB)

  6. Food irradiation

    International Nuclear Information System (INIS)

    Migdal, W.

    1995-01-01

    A worldwide standard on food irradiation was adopted in 1983 by codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and The World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Inst. of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19 MeV, 1 kW) and industrial unit Electronika (10 MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for irradiation for; spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables. (author)

  7. Food Intimacy

    Directory of Open Access Journals (Sweden)

    Jennifer S. Laurent

    2015-09-01

    Full Text Available Disordered eating behaviors are implicated in the development and persistence of obesity in childhood, adolescence, and adulthood. The purpose of this study was to provide a qualitative perspective of obese youth’s eating behaviors through the lens of their parent as they attempt to create healthy changes. An in-depth secondary analysis was conducted for the construct of food intimacy that evolved as part of a larger study investigating how parents promote health for their obese child. Seventeen parents of 10- to 14-year-old obese youth were interviewed. Themes and concepts were developed using grounded theory. Parents described child behaviors such as losing control and sneaky eating to obtain food, as well as using food for comfort, pleasure, and simply loving food. The relationship between these children and food was identified as the over-arching theme, food intimacy. This study highlights the intimate relationship these children developed with food and the powerful influence of this relationship on their eating behaviors. This suggests that prescribed interventions such as exercising more and eating less may be ineffective in certain obese children, and that more focus should be placed on investigating the relationship an obese child has with food.

  8. Food irradiation

    International Nuclear Information System (INIS)

    1991-01-01

    Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general, governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food, and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide. (orig.) With 4 figs., 1 tab [de

  9. Food processing

    NARCIS (Netherlands)

    Teodorowicz, Malgorzata; Neerven, Van Joost; Savelkoul, Huub

    2017-01-01

    The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus

  10. Food irradiation

    International Nuclear Information System (INIS)

    Sato, Tomotaro; Aoki, Shohei

    1976-01-01

    Definition and significance of food irradiation were described. The details of its development and present state were also described. The effect of the irradiation on Irish potatoes, onions, wiener sausages, kamaboko (boiled fish-paste), and mandarin oranges was evaluated; and healthiness of food irradiation was discussed. Studies of the irradiation equipment for Irish potatoes in a large-sized container, and the silo-typed irradiation equipment for rice and wheat were mentioned. Shihoro RI center in Hokkaido which was put to practical use for the irradiation of Irish potatoes was introduced. The state of permission of food irradiation in foreign countries in 1975 was introduced. As a view of the food irradiation in the future, its utilization for the prevention of epidemics due to imported foods was mentioned. (Serizawa, K.)

  11. Food porn.

    Science.gov (United States)

    McBride, Anne E

    2010-01-01

    Since the term first appeared, food porn has typically referred to watching others cook on television or gazing at unattainable dishes in glossy magazines without actually cooking oneself. This forum seeks to revisit this notion of food porn that is mostly taken for granted in both popular and scholarly literature. It offers a brief perspective of the appearance and use of the term food porn to examine how it came to be a term used mostly by commentators rather than by people actively engaged in the world of cooking. Practitioners (chefs and a food television producer) and academics address whether or not food porn exists, what shape it might take, what purpose it might serve, and/or what usefulness it might have, showing that these contentious issues are more complex than the ease with which the term is used might let on.

  12. Evolution de la perméabilité d'agrégats de sels sous contrainte liée à des circulations de fluides : dissolution, colmatage, déformation

    OpenAIRE

    Chen , Tao

    1994-01-01

    Le but de ce travail est d'étudier l'évolution de la perméabilité d'agrégats de sels sous contrainte lorsque les fluides circulant dans ces agrégats peuvent réagir avec le solide par des dissolutions et/ou des colmatages. Des essais de circulation de divers fluides à travers des échantillons de briques de sels sous contrainte ont permis de suivre l'évolution de la composition des fluides en cours d'essai. L'évolution des matériaux a été aussi caractérisée en cours d'essai (mesure de vitesse a...

  13. Effet de pratiques de fertilisation azotée sur la sensibilité d’une culture de tomate à l’oïdium et la pourriture grise en conditions de production sous serre.

    OpenAIRE

    Ozayou, Saddik

    2011-01-01

    L’azote est le principal élément nutritif utilisé pour le contrôle des maladies aériennes sous abris. Dans ce stage, nous avons étudié l’effet de trois régimes de fertilisation azotée (4 mmoles/L, 8 mmoles/L et 16 mmoles/L) sur la physiologie de la plante et la sensibilité de la tomate à l’Oidium neolycopersici et à Botrytis cinerea en conditions de production sous serre. Pour ce faire, nous avons inoculé différents organes aériens des plantes dans la serre ou au laboratoire de l’INRA d’Alény...

  14. A continuous acceleration tube of ions under 200 KV; Un tube d'acceleration continue d'ions sous 200 KV

    Energy Technology Data Exchange (ETDEWEB)

    Mongodin, G [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1954-07-01

    The realization of an Van de Graaff accelerator required, for the preliminary studies, the construction of a small proton accelerator, functioning at 200 kV in order to resolve some parasitic effects inherent to the accelerators tubes. The aim of this report is to describe the different organs of the accelerator tube, to explain the operating system and to encode their characteristics. The report first presents the ion source and the beam buncher permitting to inject in the accelerator tube particles of about 9 kV and very batched in a thin beam of circular section. Then the study explain the tube characteristics considered like optic system. A method to obtain precise calculation of particle trajectories is exposed. Aberrations of the system were discussed and balance of the currents on all electrodes inside the tube for different regimes of working were provided. The influence of the residual pressure in the tube were explained. The report finally ends on a part of the fundamental problem of the straining occurring inside the tubes accelerators under high tension. (M.B.) [French] La realisation d n accelerateur du type Van de Graaff a necessite, entre autres etudes preliminaires, la construction d'un petit accelerateur de protons, fonctionnant sous 200 kV afin d'eclaircir certains effets parasites propres aux tubes accelerateurs. L'objet de ce rapport est de decrire les differents organes du tube accelerateur, d'en expliquer le fonctionnement et de chiffrer leurs caracteristiques. Le memoire presente d'abord la source d'ions et le canon permettant d'injecter dans le tube accelerateur des particules de 9 kV environ et bien groupees dans un faisceau fin de section circulaire. Puis il passe a l'etude du tube considere comme systeme optique. Une methode utilisee pour le calcul precis des trajectoires des particules y est exposee. Il aborde le probleme des aberrations de ce systeme et fournit par la suite le bilan des courants sur toutes les electrodes a l

  15. HACCP, food quality, food irradiation

    International Nuclear Information System (INIS)

    Bognar, A.

    1999-01-01

    The paper summarizes the principles and purposes of the ''Hazard Analysis Critical Control Points'' (HACCP) system and its application and implementation within the European Union for the purposes of food quality and safety control, including food irradiation. (orig./CB) [de

  16. Irradiated foods

    International Nuclear Information System (INIS)

    Darrington, Hugh

    1988-06-01

    This special edition of 'Food Manufacture' presents papers on the following aspects of the use of irradiation in the food industry:- 1) an outline view of current technology and its potential. 2) Safety and wholesomeness of irradiated and non-irradiated foods. 3) A review of the known effects of irradiation on packaging. 4) The problems of regulating the use of irradiation and consumer protection against abuse. 5) The detection problem - current procedures. 6) Description of the Gammaster BV plant in Holland. 7) World outline review. 8) Current and future commercial activities in Europe. (U.K.)

  17. L'interdépendance entre les sous-systèmes conjugal et parental: une analyse personne-processus-contexte

    Directory of Open Access Journals (Sweden)

    Bigras Marc

    2000-01-01

    Full Text Available Dans le présent article nous étudions les mécanismes de transmission des difficultés socioaffectives entre les systèmes conjugal et parental sous l'effet d'une part de stress contextuels comme la pauvreté des familles et, d'autre part, des caractéristiques personnelles des membres de ces familles comme le sexe et l'âge de l'enfant. Un échantillon de couples avec ou sans enfant permet dans une première étude d'estimer l'impact de la présence de l'enfant sur le couple alors que deux autres études posent la question complémentaire de l'impact du couple sur l'enfant. Les résultats de ces études contribuent à démontrer l'interdépendance entre le couple et l'enfant alors que chaque membre de la famille peut-être une source d'influence sur les autres. Nous argumentons qu'une réponse aversive à des problèmes extrafamiliaux favorise des stress intrafamiliaux mais que cela se révèle surtout selon les caractéristiques des membres de la famille.

  18. Critical and sub-critical experiments on U-BeO lattices; Experiences critiques et sous-critiques sur reseaux U-BeO

    Energy Technology Data Exchange (ETDEWEB)

    Benoist, P.; Gourdon, Ch.; Martelly, J.; Sagot, M.; Wanner, G. [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires; Deniz, V.; Joshi, B.V.; Sahai, K. [Atomic Energy Establishment Trombay (India)

    1958-07-01

    Sub-critical experiments have allowed us to measure the material buckling of uranium natural oxide of beryllium lattices with a grid of 15 cm, and made up of uranium bars measuring 2.60 - 2.92 - 3.56 and 4.40 cm of diameter. A critical experiment has then been conducted with hollow 1.35 per cent enriched uranium bars. A study of U-BeO 18.03 cm grid lattices is at present being conducted. (author)Fren. [French] Nous avons mesure par des experiences sous-critiques le laplacien matiere de reseaux uranium naturel-oxyde de beryllium, dont la maille carree a un pas de 15 cm, realises avec des barreaux d'uranium de diametres 2,60 - 2,92 - 3,56 - 4,40 cm. Une experience critique a ete faite ensuite avec des barres creuses d'uranium enrichi a 1,35 pour cent; l'etude des reseaux U-BeO de pas 18,03 cm est actuellement en cours. (auteur)

  19. Proceedings of the European Symposium on Pressure Equipment - ESOPE 2007; Actes des Journees d'Etudes Europeennes Equipements sous Pression - ESOPE 2007

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2007-07-01

    orientations retained for pressure equipments used in the nuclear industry, the European standards and the international collaboration, the Chinese standards and finally the recent developments of the codes and standards of the ASME in the USA. ESOPE 2007 also includes a Poster Session organized in the context of the international exhibition, which allows the companies to present their industrial realizations in parallel to the Symposium. (author) [French] Tous les trois ans, et depuis maintenant trente ans, l AFIAP organise un symposium ou les experts et acteurs oeuvrant dans le domaine des equipements sous pression, qu'ils soient fixes ou transportables, peuvent se rencontrer et echanger sur tous les developpements touchant a leur activite. Ce qui etait dans un premier temps denomme 'Congres national sur la technologie des appareils a pression', puis 'Journees d'etude sur les appareils a pression', est devenu depuis 2001 les 'Journees d'etude Europeennes sur les equipements sous pression' ou encore 'European Symposium on Pressure Equipment' (ESOPE), marquant ainsi une volonte d'ouverture a l'Europe et a l'international dans un contexte marque par la mise en oeuvre des directives europeennes applicables a ces equipements. Les journees 2001 furent plus particulierement consacrees a la mise en oeuvre des directives harmonisant la construction des equipements, et les journees 2004 ont ete plus particulierement axees sur la gestion des equipements en service. Pour le symposium ESOPE 2007, le comite d organisation a souhaite reprendre ces deux themes sous les aspects de la securite et de la competitivite, ainsi que de l'innovation. La seance pleniere du dernier jour sera entierement consacree a ces themes et comportera une Table Ronde ou s'exprimeront des representants nationaux et europeens des pouvoirs publics, des representants des fabricants et utilisateurs, ainsi que des experts engages dans la

  20. Critical and sub-critical experiments on U-BeO lattices; Experiences critiques et sous-critiques sur reseaux U-BeO

    Energy Technology Data Exchange (ETDEWEB)

    Benoist, P; Gourdon, Ch; Martelly, J; Sagot, M; Wanner, G [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires; Deniz, V; Joshi, B V; Sahai, K [Atomic Energy Establishment Trombay (India)

    1958-07-01

    Sub-critical experiments have allowed us to measure the material buckling of uranium natural oxide of beryllium lattices with a grid of 15 cm, and made up of uranium bars measuring 2.60 - 2.92 - 3.56 and 4.40 cm of diameter. A critical experiment has then been conducted with hollow 1.35 per cent enriched uranium bars. A study of U-BeO 18.03 cm grid lattices is at present being conducted. (author)Fren. [French] Nous avons mesure par des experiences sous-critiques le laplacien matiere de reseaux uranium naturel-oxyde de beryllium, dont la maille carree a un pas de 15 cm, realises avec des barreaux d'uranium de diametres 2,60 - 2,92 - 3,56 - 4,40 cm. Une experience critique a ete faite ensuite avec des barres creuses d'uranium enrichi a 1,35 pour cent; l'etude des reseaux U-BeO de pas 18,03 cm est actuellement en cours. (auteur)

  1. Food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Beerens, H [Lille-1 Univ., 59 - Villeneuve-d' Ascq (France); Saint-Lebe, L

    1979-01-01

    Various aspects of food treatment by cobalt 60 or caesium 137 gamma radiation are reviewed. One of the main applications of irradiation on foodstuffs lies in its ability to kill micro-organisms, lethal doses being all the lower as the organism concerned is more complex. The effect on parasites is also spectacular. Doses of 200 to 300 krad are recommended to destroy all parasites with no survival period and no resistance phenomenon has ever been observed. The action of gamma radiation on macromolecules was also investigated, the bactericide treatment giving rise to side effects by transformation of food components. Three examples were studied: starch, nucleic acids and a whole food, the egg. The organoleptic aspect of irradiation was examined for different treated foods, then the physical transformations of unpasteurized, heat-pasteurized and radio-pasteurized eggs were compared. The report ends with a brief analysis of the toxicity and conditions of application of the treatment.

  2. Safe Food

    Centers for Disease Control (CDC) Podcasts

    A healthy diet is important, but if food is mishandled or improperly prepared, a wholesome meal can result in a severe illness. In this podcast, Dr. Hannah Gould discusses ways to avoid foodborne illnesses.

  3. Food Safety

    Science.gov (United States)

    ... or aluminum foil to keep the food from drying out. Eat any leftovers within 3 to 4 days or freeze them. Don't freeze any dishes that contain uncooked fruit or veggies, hard-cooked eggs, or mayonnaise. If ...

  4. Food Safety

    Science.gov (United States)

    ... Price Tag Read the Food Label Kitchen Timesavers Cooking for Your Family Tasty & Low-Cost Recipes Sample 2-Week Menus Resources for Professionals MyPlate Tip Sheets Print Materials Infographics 5 Ways ...

  5. Food additives

    Science.gov (United States)

    ... GO About MedlinePlus Site Map FAQs Customer Support Health Topics Drugs & Supplements Videos & Tools Español You Are Here: Home → Medical Encyclopedia → Food additives URL of this page: //medlineplus.gov/ency/article/ ...

  6. Food irradiation

    International Nuclear Information System (INIS)

    Beerens, H.; Saint-Lebe, L.

    1979-01-01

    Various aspects of food treatment by cobalt 60 or caesium 137 gamma radiation are reviewed. One of the main applications of irradiation on foodstuffs lies in its ability to kill micro-organisms, lethal doses being all the lower as the organism concerned is more complex. The effect on parasites is also spectacular. Doses of 200 to 300 krad are recommended to destroy all parasites with no survival period and no resistance phenomenon has ever been observed. The action of gamma radiation on macromolecules was also investigated, the bactericide treatment giving rise to side effects by transformation of food components. Three examples were studied: starch, nucleic acids and a whole food, the egg. The organoleptic aspect of irradiation was examined for different treated foods, then the physical transformations of unpasteurized, heat-pasteurized and radio-pasteurized eggs were compared. The report ends with a brief analysis of the toxicity and conditions of application of the treatment [fr

  7. "Convenience Food."

    Science.gov (United States)

    Lemieux, Colette

    1980-01-01

    Defines the meaning of the American expression "convenience food," quoting definitions given by dictionaries and specialized publications. Discusses the problem of finding the exact equivalent of this expression in French, and recommends some acceptable translations. (MES)

  8. Future food.

    Science.gov (United States)

    Wahlqvist, Mark L

    2016-12-01

    Food systems have changed markedly with human settlement and agriculture, industrialisation, trade, migration and now the digital age. Throughout these transitions, there has been a progressive population explosion and net ecosystem loss and degradation. Climate change now gathers pace, exacerbated by ecological dysfunction. Our health status has been challenged by a developing people-environment mismatch. We have regarded ecological conquest and innovative technology as solutions, but have not understood how ecologically dependent and integrated we are. We are ecological creatures interfaced by our sensoriness, microbiomes, shared regulatory (endocrine) mechanisms, immune system, biorhythms and nutritional pathways. Many of us are 'nature-deprived'. We now suffer what might be termed ecological health disorders (EHD). If there were less of us, nature's resilience might cope, but more than 9 billion people by 2050 is probably an intolerable demand on the planet. Future food must increasingly take into account the pressures on ecosystem-dependent food systems, with foods probably less biodiverse, although eating in this way allows optimal health; energy dysequilibrium with less physical activity and foods inappropriately energy dense; and less socially-conducive food habits. 'Personalised Nutrition', with extensive and resource-demanding nutrigenomic, metabolomic and microbiomic data may provide partial health solutions in clinical settings, but not be justified for ethical, risk management or sustainability reasons in public health. The globally prevalent multidimensional malnutritional problems of food insecurity, quality and equity require local, regional and global action to prevent further ecosystem degradation as well as to educate, provide sustainable livelihoods and encourage respectful social discourse and practice about the role of food.

  9. The Main Technological Characteristics of Apparatus for Industrial Radiochemical Processes, in Particular Ethylene Polymerization; Caracteristique techniques fondamentals des appareils pour l'application industrielle de reactions chimiques sous rayonnement (notamment la polymerisation de l'ethylene ); Osnovnye tekhnologicheskie kharakteristiki apparatov dlya provedeniya radiatsionno-khimi-cheskikh protsessov (v chastnosti, dlya polimerizatsii ehtilena) v promyshlennom masshtabe; Principales caracteristicas tecnologicas de los aparatos para la aplicacion industrial de reacciones radioquimicas

    Energy Technology Data Exchange (ETDEWEB)

    Syrkus, N P; Breger, A K; Weinstein, B I [Karpov Physicochemical Institute, Moscow, USSR (Russian Federation)

    1960-07-15

    The paper gives a general review of some of the main technological features of apparatus, for instance spherical apparatus, for industrial radiochemical processes. A method is proposed for estimating the effectiveness of apparatus of any given construction by comparing it with the output of an infinitely large apparatus having the same radiation source. An account is given of the technological features of an apparatus for radio-polymerizing ethylene at 200 atmospheres and 25{sup o}C{sup 1} with a rodshaped gamma-radiation source (Co{sup 60}) of variable activity. This apparatus can be designed to suit the mean dose rate which the power efficiency of the apparatus allows. It is shown that the yield, Q, of the apparatus is, other things being equal, a constant ration of the power, W{sub 0}, of the gamma-radiation of the apparatus. In the apparatus reviewed, Q {approx} W{sub 0}{sup 0,5}. (author) [French] Le memoire contient un expose general des caracteristiques techniques essentielles des appareils, par exemple d'un appareil du type spherique, pour l'application industrielle de reactions chimiques sous rayonnement. Le memoire propose une methode pour evaluer l'efficacite d'appareils de tous types en comparant la productivite de chaque modele avec celle d'un appareil infiniment grand, alimente par une source de rayonnement identique. Le memoire indique le calcul des caracteristiques techniques de l'appareil destine a la polymerisation sous rayonnement de l'ethylene (pression : 200 atmospheres, temperature: 25{sup o}C{sup 2} avec une source allongee de rayonnement gamma Co{sup 60} pour diverses activites. Un appareil de ce type peut etre calcule selon les valeurs moyennes de l'intensite des doses, determinees selon la valeur du coefficient d'efficacite totale energetique de l'appareil. On constate que la productivite (Q) de l'appareil, toutes choses egales d'ailleurs, est puissance de l'intensite (W{sub 0}) du rayonnement gamma de l'appareil. Pour l'appareil considere

  10. Food Engineering within Sciences of Food

    Directory of Open Access Journals (Sweden)

    Athanasios Kostaropoulos

    2012-10-01

    Full Text Available The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given. Furthermore, the distinction of basic definitions such as food science, food science and technology, food technology, and food engineering is made. Finally, the objectives of food engineering within the branch of sciences of food are described.

  11. Food Allergies: Understanding Food Labels

    Science.gov (United States)

    ... Manufacturers aren't required to include warnings about food allergens accidentally introduced during manufacturing or packaging (cross-contamination). This potentially can cause trouble if you're ...

  12. Food irradiation

    International Nuclear Information System (INIS)

    Paganini, M.C.

    1991-06-01

    Food treatment by means of ionizing energy, or irradiation, is an innovative method for its preservation. In order to treat important volumes of food, it is necessary to have industrial irradiation installations. The effect of radiations on food is analyzed in the present special work and a calculus scheme for an Irradiation Plant is proposed, discussing different aspects related to its project and design: ionizing radiation sources, adequate civil work, security and auxiliary systems to the installations, dosimetric methods and financing evaluation methods of the project. Finally, the conceptual design and calculus of an irradiation industrial plant of tubercles is made, based on the actual needs of a specific agricultural zone of our country. (Author) [es

  13. Food irradiation

    International Nuclear Information System (INIS)

    Knoerr, M.; Ehlermann, D.A.E.; Delincee, H.

    1999-01-01

    The conference was a combined event and at the same time was a meeting of the FAIR programme of the EU, under the responsibility of the General Directorate XII, participating countries including Iceland, Norway, Hungary, and Switzerland in addition to the 15 EU member states. Under this roof, research work is sponsored in the fields of food technology, fishing industry, agriculture, forestry, and water resources management. Also, financial support is available for the mid-range food and agricultural industry, or for projects promoting rural development. There currently are over 120 transnational FAIR projects, involving more than 2000 researchers in 233 EU-sponsored research projects devoted to food aspects, some having been presented at the conference. (orig./CB) [de

  14. Genetically engineered foods

    Science.gov (United States)

    Bioengineered foods; GMOs; Genetically modified foods ... helps speed up the process of creating new foods with desired traits. The possible benefits of genetic engineering include: More nutritious food Tastier food Disease- and ...

  15. Understanding Food Labels

    Science.gov (United States)

    ... Healthy eating for girls Understanding food labels Understanding food labels There is lots of info on food ... need to avoid because of food allergies. Other food label terms top In addition to the Nutrition ...

  16. Hot pressing of U-UC cermets and stoichiometric uranium monocarbide; Preparation par frittage sous charge de cermets U-UC et de monocarbure stoechiometrique

    Energy Technology Data Exchange (ETDEWEB)

    Dubuisson, J; Houyvet, A; Le Boulbin, E; Lucas, R; Moranville, C [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1958-07-01

    High density fuels, either in uranium monocarbide or in U-UC cermets have been prepared on laboratory-scale, by hot pressing of mixtures of uranium powder and graphite in suitable proportions. Uranium powder is prepared by calcium reduction of UO{sub 2} followed by an acetic leaching at low temperature. An adequate protection-treatment permits the manipulation of the powder in the open air. Uranium and Graphite powders are intimately mixed and then hot pressed in a double effect graphite die at a temperature of 900-1000 deg. C under a charge of 200 kg/cm{sup 2} during 3 hours. A special design of the die avoids the breaking of the graphite during the sintering. In this way, samples are prepared, the characteristics of which are: 1) {+-} 5 pour cent of homogeneity for a ratio height/diameter = 2. 2) almost theoretical density (98 pour cent) 3) low concentration of unreacted carbon (heat treatment of stoichiometric monocarbide can be useful for completion of reaction) 4) the micrographic examination shows: - a network of monocarbide surrounding uranium in the case of low concentration cermets (<2,5 per cent C) - two networks intimately mixed for high concentration cermets (<2,5 per cent C) - a fine grain structure for the monocarbide (10 u). 5) In every case, the X rays examinations show a fine grain structure without any orientation, and no UC{sub 2}. Some indications are given on the physical (thermal cycling, conductibility) and chemical properties (corrosion, reaction with cladding materials). (author)Fren. [French] Une methode de preparation de combustibles de haute densite, soit en monocarbure d'uranium, soit en cermets U-UC, a ete mise au point au laboratoire. Il s'agit du frittage sous charge de melanges de poudres d'uranium et de graphite en proportion convenable. La poudre d'uranium est elaboree par calciothermie de l'oxyde UO{sub 2} suivie d'un lavage acetique a basse temperature. Un traitement de protection adequat pe sa manipulation a l'air. Les poudres

  17. The Influence Of Hydrothermal Alteration And Weathering On Rock Magnetic Properties Of Granites From The Eps-1 Drilling (soultz-sous-forÊts / France)

    Science.gov (United States)

    Just, J.; Schleicher, A.; Kontny, A.; de Wall, H.

    The EPS-1 drilling in Soultz-sous-Forêts (Rhinegraben, France) recovered a core pro- file of Tertiary to Permo-Mesozoic sediments deposited on a Variscan granitic base- ment. Magnetic susceptibility (k) measurements on the core material revealed a con- tinous increase from the basement/cover boundary (kmean 0.4 x 10-3 SI) into the magnetite-bearing granite (kmean 13 x 10-3 SI) over a depth range of 1417 U 1555 m. Rock magnetic and mineralogic studies were performed for the fresh granite, the hydrothermally altered granite near a fault zone and the altered granite from the fossil land surface near the basement/cover boundary. The decrease in susceptibility can be correlated with a gradual decomposition of magnetite to hematite and an alteration of the matrix minerals feldspars, biotite and hornblende to clay minerals and carbon- ates. Along with this transition, characteristic rock magnetic signatures can be dis- criminated for different degrees of alteration. While temperature-dependent magnetic susceptibility k(T)-curves in fresh granites indicate a typical multidomain magnetite course with good reversibility, different types of irreversible courses are observed for the altered granite. However, hematite could not be identified in the k(T)-curves. Al- tered granite shows relatively weak magnetic behaviour in AF-demagnetisation exper- iments, untypical for hematite. The alteration of the fresh granite also causes a change in magnetic fabric parameter, especially of the anisotropy factor. The magnetic min- eralogy from the altered granite in respect to the changes in rock magnetic properties will be discussed.

  18. Influences de la symphonie concertante sur la musique de la Cour parisienne sous l'Empire et la Restauration (1800-1830

    Directory of Open Access Journals (Sweden)

    Dratwicki, Alexandre

    2003-12-01

    Full Text Available The origins of the very much appreciated "symphonie concertante" can be found in the importance of public concerts given in Paris at the end of the 18th century. The specific repertoire played at the French Court during the years 1800-1830 distinctly shows this vogue for the "symphonie concertante", for it reveals the still unknown importance of virtuosity. Considered as an musical entertainment for the pompous parties at the French Court or as an musical accompaniment for the masses given at the Imperial and Royal Chapel, this "decorative concertant syle" became an essential part of the Regime etiquette during the Napoleonic empire as well as the Restoration period. This music, perfectly incorporated into the official guidelines, will disappear as a consequence of the political events of 1830 and the arrival of a new aesthetic movement, the Romanticism.

    [fr] La vogue du concert public à Paris, à la fin du XVIIIe siècle, fut à l'origine de l'essor phénoménal que connut la symphonie concertante. Le répertoire de la musique de la Cour - entre 1800 et 1830 - est particulièrement représentatif de cette mode : il révèle une place encore insoupçonnée laissée à la virtuosité. Agrémentant les messes de la Chapelle ou les bals donnés lors de fastueuses soirées, ce « style concertant décoratif » devint un élément constitutif de l'apparat gouvernemental sous l'Empire et la Restauration. Une sorte d'académisme officiel que les événements politiques de 1830 et l'essor du romantisme musical feront définitivement disparaître.

  19. Experimental and numerical study of the stability of phyllosilicates in a strong thermal gradient. Test in the geothermal site of Soultz-sous-Forets

    International Nuclear Information System (INIS)

    Baldeyrou-Bailly, A.

    2003-01-01

    Thermodynamic data of hydrated phyllosilicates, in particular clay minerals are not well known. The stability fields of these minerals are not well determined; following some authors they even do not exist. We have developed an experimental approach, in which a sequence of local equilibrium states between a fluid and minerals take place in a closed gold cell along a strong thermal gradient. The experiments were conducted in the chemical systems: Mg-Al-Si-H 2 O (MASH), K-Al-Si-H 2 O (KASH), and K-Mg-Al-Si-H 2 O (KMASH). The sequences of crystallization observed along the thermal gradient are the same if one exchanges the position of the cells containing the initial reacting materials with respect to the thermal gradient end-members. The crystallization sequences correspond to local equilibrium states. Following the temperature increase (from 200 to 350 C) one observes the following sequences: di-octahedral smectite? tri-octahedral smectite; kaolinite? donbassite? tri-octahedral chlorite; smectite? illite? muscovite; or even kaolinite? illite + smectite? donbassite; commonly observed in hydrothermal systems. They allow to develop a thermodynamic model for hydrated phyllosilicates, taking into account their hydration state as a function of temperature. This model shows the stability fields of clay minerals between 200 and 350 C.The chemical and mineralogical dynamics showed in these experimental systems has been applied to predict the possible dissolutions and/or precipitations which may take place between the circulated hot fluid and the geothermal granitic reservoir in the geothermal system at Soultz-sous-Forets. These processes may affect the duration of the geothermal reservoir, as a function of evolution in the morphology of the porosity. Our experimental approach shows that feldspars and smectites are forming the major part of the total volume of silicates which may precipitate in addition to carbonates already described in previous studies. (author)

  20. Food Allergies

    Centers for Disease Control (CDC) Podcasts

    2013-04-23

    In this podcast for kids, the Kidtastics talk about the dangers of food allergies and the need to be aware if any friends or classmates have them.  Created: 4/23/2013 by Centers for Disease Control and Prevention (CDC).   Date Released: 4/23/2013.

  1. Food Entrepreneur

    DEFF Research Database (Denmark)

    Ramsgaard, Michael Breum; Christensen, Marie Ernst; Matzen, Peter

    The project investigates the learning outcome and the identity work going on at the course in a setting that provides opportunities to develop new activities, products and knowledge within the food and health industry. The study is based on qualitative interviews with five participants from...

  2. Food poisoning

    Science.gov (United States)

    ... foods that are not stored at the proper temperature or are not reheated to the right temperature Raw fish or oysters Raw fruits or vegetables ... proper amount of fluids. Getting enough fluids and learning what to eat will help keep you comfortable. ...

  3. Food Safety

    Science.gov (United States)

    or fertilizers. Learn more about the costs and benefits of going organic for you and your family. To Ingredients Low-Risk Pesticides Organic Pesticide Ingredients Pesticide Incidents Human Exposure Pet Exposure veggies? Federal Pesticide Regulation Pesticides and Human Health Regulating Organic Food Production

  4. Food Nanotechnology - Food Packaging Applications

    Science.gov (United States)

    Astonishing growth in the market for nanofoods is predicted in the future, from the current market of $2.6 billion to $20.4 billion in 2010. The market for nanotechnology in food packaging alone is expected to reach $360 million in 2008. In large part, the impetus for this predicted growth is the ...

  5. Food fears

    International Nuclear Information System (INIS)

    Rumney, R.

    1988-01-01

    Radurisation can give a new lease of shelf life to food and cut down contamination, but it is bound to cause problems - even among comparatively tame South African consumers. In this article the facts about radurization are discussed: the labelling of irradiated products, the problem of making a bad product good by using irradiation, consumer pressure, attitudes, fears and resistance. The economics of radurised foodstuffs are also discussed

  6. Food microbiology

    National Research Council Canada - National Science Library

    Royal Society of Chemistry (Great Britain); Moss, M. O; Adams, M. R

    2008-01-01

    ... is directed primarily at students of Microbiology, Food Science and related subjects up to Master's level and assumes some knowledge of basic microbiology. We have chosen not to burden the text with references to the primary literature in order to preserve what we hope is a reasonable narrative flow. Some suggestions for further reading for each chapter are included in Chapter 12. These are largely review articles and monographs which develop the overview provided and can also give access to...

  7. Characterization and interpretation of a fractured rocky massif from borehole data. Boreholes of geothermal project at Soultz-sous-Forets and other examples of unidirectional sampling; Caracterisation et interpretation d`un volume rocheux fracture a partir de donnees de forages. Les forages geothermiques de Soultz-sous-Forets et autres exemples d`echantillonnages unidirectionnels

    Energy Technology Data Exchange (ETDEWEB)

    Dezayes, CH

    1995-12-18

    In this thesis, we study fractures from borehole data on two sites: in one, located at Soultz-sous-Forets (Alsace) in the Rhine graben, boreholes reach a delta Jurassic series forming a petroleum reservoir. At Soultz, fractures have been studied on cores and borehole images. Striated faults present on cores permit to determine the tectonic history of the granite, completed by field study in Vosges Massif. This history corresponds to the Rhine graben history knowing by different authors. The analysis of vertical induced fractures observed on borehole images indicates a present-day NW-SE to NNW-SSE compression. These variations of stress direction are confirmed by others in situ measurements, as hydraulic injection, micro-seismicity, etc... On cores and borehole images, numerous fractures have been observed. Most of them are linked to the E-W distension, which permits the Rhine graben opening at Oligocene. At greatest scale, in quartz minerals, the micro-fractures are constitute by fluid inclusion trails. Several sets are related to the E-W distension, but others sets are linked to compressive stages. These sets are not observed on cores. This is a under-sampling of some fractures by the boreholes, but theses fractures exit into to rock massif. On borehole images, fracture density is weakest than the cores, however the set organisation is the same. At Ravenscar, the distribution of fracture spacing along different unidirectional sampling shows a exponential negative law. However, the fracture density varies with sampling. (author) 199 refs.

  8. Contribution of the Surface and Down-Hole Seismic Networks to the Location of Earthquakes at the Soultz-sous-Forêts Geothermal Site (France)

    Science.gov (United States)

    Kinnaert, X.; Gaucher, E.; Kohl, T.; Achauer, U.

    2018-03-01

    Seismicity induced in geo-reservoirs can be a valuable observation to image fractured reservoirs, to characterize hydrological properties, or to mitigate seismic hazard. However, this requires accurate location of the seismicity, which is nowadays an important seismological task in reservoir engineering. The earthquake location (determination of the hypocentres) depends on the model used to represent the medium in which the seismic waves propagate and on the seismic monitoring network. In this work, location uncertainties and location inaccuracies are modeled to investigate the impact of several parameters on the determination of the hypocentres: the picking uncertainty, the numerical precision of picked arrival times, a velocity perturbation and the seismic network configuration. The method is applied to the geothermal site of Soultz-sous-Forêts, which is located in the Upper Rhine Graben (France) and which was subject to detailed scientific investigations. We focus on a massive water injection performed in the year 2000 to enhance the productivity of the well GPK2 in the granitic basement, at approximately 5 km depth, and which induced more than 7000 earthquakes recorded by down-hole and surface seismic networks. We compare the location errors obtained from the joint or the separate use of the down-hole and surface networks. Besides the quantification of location uncertainties caused by picking uncertainties, the impact of the numerical precision of the picked arrival times as provided in a reference catalogue is investigated. The velocity model is also modified to mimic possible effects of a massive water injection and to evaluate its impact on earthquake hypocentres. It is shown that the use of the down-hole network in addition to the surface network provides smaller location uncertainties but can also lead to larger inaccuracies. Hence, location uncertainties would not be well representative of the location errors and interpretation of the seismicity

  9. Space-time dependent impulse response of a subcritical cylindrical reactor; Reponse impulsionnelle spatio-temporelle d'un reacteur cylindrique en regime sous-critique

    Energy Technology Data Exchange (ETDEWEB)

    Cazemajou, J [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1965-07-01

    In this paper, a new formulation of the spatial dependent impulse response of a subcritical reactor in a cylindrical geometry is proposed. An expression of the transfer function between a point source at the center of coordinates and the flux at a given point (r,z) is obtained by solving: by means of Laplace transform, the one group diffusion equation. In this transfer function, variables r and p (p being the Laplace variable) remain linked within a modified Bessel function. Taking the inverse Laplace transform is done by two different ways: - using the Mellin-Fourier method which separates variables r and t. This method makes it possible to establish that there is identity between the classical formulation and the new one. - using an inverse Laplace transform which keeps variables r and t linked. This method requires to approximate the inverse Laplace transform of the end factor. It is then possible to replace the radial harmonics modes series of the classical expression by a single function. This new formulation seems to be of particular interest when dealing with reactors of large size and lifetime. It is also interesting each time the harmonics play an important role. (author) [French] Dans le present rapport, on propose une nouvelle formulation de la reponse impulsionnelle spatio-temporelle d'un reacteur sous-critique, en geometrie cylindrique. Une expression de la fonction de transfert entre une source ponctuelle placee au centre des coordonnees et le flux au point courant (r,z) est obtenue en resolvant, par transformation de Laplace, l'equation de la diffusion a un seul groupe d'energie. Dans cette fonction de transfert, les variables r et p (variable de Laplace) demeurent groupees dans une fonction de Bessel modifiee. Le retour a l'original est effectue de deux manieres: - la methode de Mellin-Fourier qui separe les variables r et t, permet d'etablir l'identite entre la nouvelle formulation et la formulation classique. - un original conservant les variables

  10. Numerical modeling of the impact of temperature on the behavior of minerals in the Soultz-sous-Forêts enhanced geothermal system

    Science.gov (United States)

    Van Ngo, Viet; Lucas, Yann; Clément, Alain; Fritz, Bertrand

    2015-04-01

    Operation of the enhanced geothermal system (EGS) requires to re-inject fluid, after heat exchange at the surface to the energy production, into the geothermal reservoir. This cold re-injected fluid can cause a strong disequilibrium with the fluid and granitic rock within the geothermal reservoir and then implies the possible dissolution/precipitation of minerals. The hydrothermal alterations include the transformation of plagioclase, biotite and K-feldspar and the precipitation of various secondary minerals. The major sealing phases observed in the main fracture zones are quartz, calcite, and clay minerals. These mineralogical transformations may modify the porosity, permeability and fluid pathways of the geothermal reservoir. In the Soultz-sous-Forêts EGS (Alsace, France), the hydraulic connection between the injection well and the production well is quite poor. Therefore, understanding the impact of changes in temperature, which are caused by the re-injected fluid, on the behavior of minerals (especially for the main newly-formed minerals such as quartz, calcite and clay minerals) is a critical preliminary step for the long-term prediction of their evolution. The approach used in the present work is typically based on a geochemical code, called THERMA, which enables to calculate the changes in equilibrium constants of all primary and secondary minerals and aqueous species as a function of temperature. Our model accounted for a wide range of different mineral groups in order to make sure a large freedom for the numerical calculations. The modeling results showed that when the temperature of geothermal reservoir is cooled down, quartz, calcite, illites, galena and pyrite have tendency towards equilibrium state, which indicates that they are precipitated under the geothermal conditions. In contrast, other minerals including plagioclase, K-feldspar and biotite remained unsaturated. These behaviors of minerals were further illustrated by the Khorzinsky stability

  11. Oxidation of iron and steels by carbon dioxide under pressure (1962); Oxydation du fer et des aciers par l'anhydride carbonique sous pression (1962)

    Energy Technology Data Exchange (ETDEWEB)

    Colombie, M [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1962-07-01

    After having developed one of the first thermo-balances to operate under pressure, we have studied the influence of the pressure on the corrosion of iron and steels by carbon dioxide. The corrosion was followed by three different methods simultaneously: by the oxidation kinetics, by micrographs, and by radiocrystallography. We have been able to show that the influence of the pressure is not negligible and we have provided much experimental evidence: oxidation kinetics, micrographic aspects, surface precipitation of carbon, metal carburization, the texture of the magnetite layer. All these phenomena are certainly modified by changes in the carbon dioxide pressure. In order to interpret most of our results we have been led to believe that the phenomenon of corrosion by CO{sub 2} depends on secondary reactions localised at the oxide-gas interface. This would constitute a major difference between the oxidation by CO{sub 2} and that by oxygen. (author) [French] Apres avoir etudie et mis au point une des premieres thermobalances fonctionnant sous pression, nous avons etudie l'influence de la pression sur la corrosion du fer et des aciers par l'anhydride carbonique. Notre etude a ete conduite simultanement sur trois plans differents: etude des cinetiques d'oxydation, etude micrographique et etude radiocristallographique. Nous avons pu montrer que l'influence de la pression n'etait pas negligeable et nous en avons fourni un faisceau de preuves experimentales important: cinetiques d'oxydation, aspect micrographique, precipitation superficielle de carbone, carburation du metal, texture de la couche de magnetite. Tous ces phenomenes sont sans aucun doute modifies par une variation de pression du gaz carbonique. Pour interpreter la plupart de nos resultats, nous avons ete conduits a penser que le phenomene de corrosion par CO{sub 2} etait tributaire de reactions secondaires localisees a l'interface oxyde-gaz. Ce serait la une des differences fondamentales entre l'oxydation par

  12. Compatibility of various magnesium alloys with pressurized carbon dioxide at high temperatures; Compatibilite de divers alliages de magnesium avec le gaz carbonique sous pression aux temperatures elevees

    Energy Technology Data Exchange (ETDEWEB)

    Dewanckel, B; David, R; Hulin, C; Leclercq, D [Commissariat a l' Energie Atomique, 38 - Grenoble (France). Centre d' Etudes Nucleaires

    1968-07-01

    This work on the compatibility of magnesium alloys with pressurized carbon dioxide has been carried out along three lines: - testing of special alloys containing additions of zirconium, manganese, cerium, zinc, beryllium and yttrium. The results are satisfactory, generally speaking, and the corrosion kinetics are often comparable to those of conventional magnesium-zirconium alloy; - influence of the quality of the carbon dioxide, in particular the presence of water vapour or of carbon monoxide in this gas. It appears that oxidation is reduced if the carbon dioxide contains traces of water vapour, but is more pronounced if carbon monoxide is also present; - study of certain phenomena related to corrosion: size changes in the samples during tests, structural modifications in the alloys (grain-size changes, formation of a cortical zone in the case of alloys containing zirconium). The influence of thermal cycling has also been studied in a few specific tests. The results obtained make it possible to compare the behaviour of various alloys under varying conditions of long-term use, and to choose, if required, the best composition for a given application. (authors) [French] Ce travail sur la compatibilite des alliages de magnesium avec le gaz carbonique sous pression a ete particulierement oriente dans trois directions: - epreuve, d'alliages speciaux comportant des additions de zirconium, manganese, cerium, zinc, beryllium et yttrium. Les resultats sont generalement satisfaisants et les cinetiques de corrosion souvent comparables a celles de l'alliage magnesium-zirconium classique; - influence de la qualite du gaz carbonique, et notamment de la presence de vapeur d'eau ou d'oxyde de carbone dans ce gaz. Il est apparu que l'oxydation est reduite si le gaz carbonique contient des traces d'eau, mais accrue si l'oxyde de carbone est egalement present; - etude de certains phenomenes lies a la corrosion: variations dimensionnelles des echantillons au cours des essais

  13. Texturation à froid sous contraintes triaxiales de phase à haute T_c de Bi(Pb)SrCaCuO préréagie

    Science.gov (United States)

    Langlois, P.; Massat, H.; Suryanarayanan, R.

    1994-11-01

    The alignment of grains in isostatically precompacted samples of prereacted Bi{1,8}Pb{0,4}Sr{2,0}Ca{2,2}Cu{3,0}O{10,3 + x} powder has been achieved by compressive plastic deformation under isostatic pressure at room temperature. Isostatic pressures were in the range 0.1 to 1 GPa and deformation rates were led up to 57 %. Prior to sintering, X-ray diffraction measurements corroborate an expected high- T_c phase purity of nearly 85 % and indicate that the as-deformed samples have been textured with the (c-axes parallel to the pressing direction whilst a.c. susceptibility measurements ascertain a high transition temperature around 107 K. Intergranular connection does not occur until sintering at 850 ^{circ}C for 80 h and measurements indicate then that the texture has been retained. Superconducting properties themselves show sensitivity to texture through anisotropy-related distinctive irreversibility lines. L'alignement de grains de poudre Bi{1,8}Pb{0,4}Sr{2,0}Ca{2,2}Cu{3,0}O{10,3 + x} préréagie a été réalisé par déformation plastique à température ambiante d'échantillons précompactés isostatiquement et comprimés sous pression isostatique, la gamme des pressions isostatiques allant de 0,1 à 1 GPa et les taux de déformation atteignant 57 %. Les mesures de diffraction de rayons X corroborent la pureté de phase à haute T_c proche de 85 % attendue et indiquent que les échantillons ainsi déformés ont été texturés avec les plans ab perpendiculaires à la direction de compression. Les mesures de susceptibilité alternative avèrent une température élevée de transition à environ 107 K mais la connexion intergranulaire n'est assurée qu'après un frittage à 850 ^{circ}C pendant 80 h dont on vérifie qu'il conserve la texture. Enfin, la sensibilité des propriétés supraconductrices à la texturation est évaluée par le biais de lignes d'irréversibilité distinctes en fonction de l'anisotropie.

  14. Food, Globalization and Sustainability

    NARCIS (Netherlands)

    Oosterveer, P.J.M.; Sonnenfeld, D.A.

    2011-01-01

    Food is increasingly traded internationally, thereby transforming the organisation of food production and consumption globally and influencing most food-related practices. This transition is generating unfamiliar challenges related to sustainability of food provision, the social impacts of

  15. Norovirus: Food Handlers

    Science.gov (United States)

    ... National Institutes of Health NoroCORE Food Virology For Food Workers Language: English (US) Español (Spanish) Recommend on ... trabajadores del sector alimentario Norovirus and Working With Food CDC Vital Signs Report Preventing Norovirus Outbreaks, Food ...

  16. Food irradiation

    International Nuclear Information System (INIS)

    Luecher, O.

    1979-01-01

    Limitations of existing preserving methods and possibilities of improved food preservation by application of nuclear energy are explained. The latest state-of-the-art in irradiation technology in individual countries is described and corresponding recommendations of FAO, WHO and IAEA specialists are presented. The Sulzer irradiation equipment for potato sprout blocking is described, the same equipment being suitable also for the treatment of onions, garlic, rice, maize and other cereals. Systems with a higher power degree are needed for fodder preserving irradiation. (author)

  17. Applications of sub-optimality in dynamic programming to location and construction of nuclear fuel processing plant; Application de la sous-optimalite en programmation dynamique a la localisation et la cadence optimales de construction des equipements

    Energy Technology Data Exchange (ETDEWEB)

    Thiriet, L; Deledicq, A [Commissariat a l' Energie Atomique, 92 - Fontenay-aux-Roses (France). Centre d' Etudes Nucleaires, section des etudes economiques generales

    1968-09-01

    First, the point of applying Dynamic Programming to optimization and Operational Research problems in chemical industries are recalled, as well as the conditions in which a dynamic program is illustrated by a sequential graph. A new algorithm for the determination of sub-optimal politics in a sequential graph is then developed. Finally, the applications of sub-optimality concept is shown when taking into account the indirect effects related to possible strategies, or in the case of stochastic choices and of problems of the siting of plants... application examples are given. (authors) [French] On rappelle d'abord l'interet de la Programmation Dynamique dans les problemes d'optimisation et de Recherche Operationnelle dans les industries chimiques, et les conditions de representation d'un programme dynamique par un graphe sequentiel. On expose ensuite un nouvel algorithme de determination de politiques sous-optimales dans un graphe sequentiel. On montre enfin les applications du concept de sous-optimalite a la prise en compte d'effets indirects lies aux politiques possibles, aux choix dans l'aleatoire, a des problemes de localisation optimale d'usines... et on donne des exemples d'utilisation. (auteurs)

  18. Food irradiation: its role in food safety

    Energy Technology Data Exchange (ETDEWEB)

    Qureshi, R U

    1986-12-31

    There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted

  19. Fast Foods, Organic Foods, Fad Diets

    Science.gov (United States)

    There is no standard definition of fast food. Generally, fast food is eaten without cutlery, and fast-food restaurants have no wait staff. Failure to have a standardized definition makes it difficult to compare studies. Foods available outside the home tend to be high in energy and fat compared w...

  20. Food irradiation: its role in food safety

    International Nuclear Information System (INIS)

    Qureshi, R. U.

    1985-01-01

    There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted

  1. Inhibiton of Yellow Nutsedge (Cyperus esculentus L. and Bermudagrass (Cynodon dactylon (L. Pers by a Mulch Derived from Rye (Secale cereale L. in grapevines Inhibición del Crecimiento de Chufa (Cyperus esculentus L. y Pasto Bermuda (Cynodon dactylon (L. Pers. con mulch Vegetal Proveniente de Centeno (Secale cereale L. en Vides

    Directory of Open Access Journals (Sweden)

    Juan Ormeño-Núñez

    2008-09-01

    Full Text Available Two field trials (Los Andes 1998-1999 and Santiago 2004-2005 were carried out to determine growth inhibition of yellow nutsedge (Cyperus esculentus L. and bermudagrass (Cynodon dactylon (L. Pers., growing on the plantation row, by mulch derived from a rye (Secale cereale L. cover crop established between grapevine (Vitis vinifera L. rows on overhead (cv. Flame Seedless and vertical (cv. Cabernet Sauvignon training. Spring mowing of the rye sown in the fall allowed for developing a thick and long lasting mulch along the grape rows. Nutsedge and bermudagrass control was 81 and 82%, respectively, and was more effective than conventional chemical (in the row + mechanical (between rows control. Glyphosate at 2% for nutsedge and 1% for bermudagrass control, applied twice (October and December, was insufficient to control either perennial weed adequately. Total broadleaved and grass/sedge weed control was 67.3 and 43.0% more effective with the rye mulch than with conventional treatments at Los Andes and Santiago, respectively. Perennial weed control levels could be explained as the new foliage of yellow nutsedge and bermudagrass was particularly susceptible to the shading provided by the rye mulch assembled prior to mid spring shoot emergence, and this effect remained active up until the beginning of autumn. The subsequent rye foliage mowing at the vegetative stage fully expressed the allelopathic effect produced by this local rye cultivar. The use of rye cover crop management and mulch could be applied as an effective weed control technique in conventional, as well as organic deciduous tree orchards.En dos ensayos de campo (Los Andes 1998-1999 y Santiago 2004-2005 se determinó el efecto inhibitorio sobre chufa (Cyperus esculentus L. y pasto bermuda (Cynodon dactylon (L. Pers. de residuos de centeno (Secale cereale L. establecido en otoño entre las hileras de vides (Vitis vinifera L. en parronal (cv. Flame Seedless y espaldera (cv. Cabernet Sauvignon

  2. Tractographie globale sous contraintes anatomiques

    OpenAIRE

    Teillac , Achille

    2017-01-01

    This work aims at developing a method inferring white matter fibers reconstructed using a global spin-glass approach constrained by anatomical prior knowledge. Unlike usual methods building fibers independently from one another, our markovian approach reconstructs the whole tractogram in an unique process by minimizing the global energy depending on the spin glass configuration (position, orientation, length and connection(s)) and the match with the local diffusion process in order to increas...

  3. Tutoriel Android sous Android Studio

    OpenAIRE

    Rodriguez , Dima

    2015-01-01

    Engineering school; Le système d’exploitation Android est actuellement l’OS le plus utilisé dans le monde faisant tourner des smartphones, tablettes, montres connectées, liseuses électroniques, télévisions interactives, et bien d'autres. C’est un système, open source qui utilise le noyau Linux. Il a été créée par Android, Inc. qui fut rachetée par Google en 2005. Le développement d’applications pour Android s’effectue en Java en utilisant des bibliothèques spécifiques. Le but de ce tutoriel e...

  4. SOUS LE PAVÉ: LA PLAGE!

    DEFF Research Database (Denmark)

    Clemmensen, Thomas Juel

    2017-01-01

    of these take their point of departure in the author’s observations of material conditions and processes on the harbor in Aarhus, which highlight the city as a geological phenomenon. But mostly the thoughts are inspired by works and ideas of artists and architects, which more or less consciously have revolved...

  5. Functional food acceptance in the food chain

    DEFF Research Database (Denmark)

    Krutulyte, Rasa

    This thesis analyses consumer acceptance of functional foods and food manufacturers' decision to develop functional foods. The thesis sets up four key research questions: (1) How consumers accept functional foods enriched with omega-3? (2) How the intention of purchasing carrier ingredient...... another central issue of the paper. Results revealed that the general attitudes towards functional foods are related to the purchase intention with regard to functional foods described by their carrier/ingredient combinations. Consumers' attitudes towards specific carrier ingredient combinations define...... influence food manufacturers' decision making with regards to production of functional foods. Internal factors such as organisational characteristics, innovation characteristics, and external factors such as functional food ingredient suppliers' marketing efforts, collaboration between suppliers and food...

  6. Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.

    Science.gov (United States)

    Dos Reis, Luzia Caroline Ramos; de Oliveira, Viviani Ruffo; Hagen, Martine Elisabeth Kienzle; Jablonski, André; Flôres, Simone Hickmann; de Oliveira Rios, Alessandro

    2015-04-01

    Brassica vegetables have been shown to have antioxidant capacities due to the presence of carotenoids, flavonoids and vitamins. This study evaluates the influence of different processing conditions (boiling, steaming, microwaving and sous vide) on the stability of flavonoids, carotenoids and vitamin A in broccoli and cauliflower inflorescences grown in an organic system. Results indicated that sous vide processing resulted in greater antioxidant capacity and that all processes contributed in some way to an increased content of antioxidant compounds in both cauliflower and broccoli. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. Biology of food irradiation

    International Nuclear Information System (INIS)

    Murray, D.R.

    1990-01-01

    The author presents his arguments for food scientists and biologists that the hazards of food irradiation outweigh the benefits. The subject is discussed in the following sections: introduction (units, mutagenesis, seed viability), history of food irradiation, effects of irradiation on organoleptic qualities of staple foods, radiolytic products and selective destruction of nutrients, production of microbial toxins in stored irradiated foods and loss of quality in wheat, deleterious consequences of eating irradiated foods, misrepresentation of the facts about food irradiation. (author)

  8. Crack Features and Shear-Wave Splitting Associated with Fracture Extension during Hydraulic Stimulation of the Geothermal Reservoir in Soultz-sous-Forêts

    Directory of Open Access Journals (Sweden)

    Adelinet M.

    2016-05-01

    Full Text Available The recent tomography results obtained within the scope of the Enhanced Geothermal System (EGS European Soultz project led us to revisit the meso-fracturing properties of Soultz test site. In this paper, we develop a novel approach coupling effective medium modeling and shear-wave splitting to characterize the evolution of crack properties throughout the hydraulic stimulation process. The stimulation experiment performed in 2000 consisted of 3 successive injection steps spanning over 6 days. An accurate 4-D tomographic image was first carried out based upon the travel-times measured for the induced seismicity [Calò M., Dorbath C., Cornet F.H., Cuenot N. (2011 Large-scale aseismic motion identified through 4-D P-wave tomography, Geophys. J. Int. 186, 1295-1314]. The current study shows how to take advantage of the resulting compressional wave (Calò et al., 2011 and shear-wave velocity models. These are given as input data to an anisotropic effective medium model and converted into crack properties. In short, the effective medium model aims to estimate the impact of cracks on velocities. It refers to a crack-free matrix and 2 families of penny-shaped cracks with orientations in agreement with the main observed geological features: North-South strike and dip of 65°East and 65°West [Genter A., Traineau H. (1996 Analysis of macroscopic fractures in granite in the HDR geothermal well EPS-1, Soultz-sous-Forêts, France, J. Vol. Geoth. Res. 72, 121-141], respectively. The resulting output data are the spatial distributions of crack features (lengths and apertures within the 3-D geological formation. We point out that a flow rate increase results in a crack shortening in the area imaged by both compressional and shear waves, especially in the upper part of the reservoir. Conversely, the crack length, estimated during continuous injection rate phases, is higher than during the increasing injection rate phases. A possible explanation for this is that

  9. European food law handbook

    NARCIS (Netherlands)

    Meulen, van der B.M.J.; Velde, van der M.; Szajkowska, A.; Verbruggen, R.

    2008-01-01

    This handbook analyses and explains the institutional, substantive and procedural elements of EU food law, taking the General Food Law as a focus point. Principles are discussed as well as specific rules addressing food as a product, the processes related to food and communication about food through

  10. Food Process Engineering

    DEFF Research Database (Denmark)

    Friis, Alan; Jensen, Bo Boye Busk; Risum, Jørgen

    to calculate the requirements of heat processing. Our goal is to put food engineering into a production context. Other courses teach food chemistry, food microbiology and food technology. Topics of great importance and all have to be seen in a broader context of producing good and safe food in a large scale...

  11. Food protection

    International Nuclear Information System (INIS)

    Gummer, Selwyn; Campbell-Savours, D.N.; Maxwell-Hyslop, R.

    1987-01-01

    The motion is to consolidate the Food Protection (Emergency Prohibitions) (England) (No 2) Order 1987 and seven subsequent amendment orders, into one order. The orders are those under which restrictions on the movement of sheep as a result of the Chernobyl accident are carried out. A debate lasting more than two hours followed and this is reported verbatim. Much of the early part of the debate concerns a telex message allegedly from the chief scientist of the radiochemical institute saying that meat contaminated by radiation after Chernobyl was sold in Britain. Both the source and the content of the telex were found not to be as alleged. In particular, the allegation that 10kg lambs had gone to market. The minister pointed out that these lambs were not big enough to be sold. The debate broadened into a more general discussion as to levels of contamination in sheep and the government diligence or otherwise in protecting the public. The motion was agreed to. (U.K.)

  12. Mood Food

    Science.gov (United States)

    Rose, Natalie; Koperski, Sabrina; Golomb, Beatrice A.

    2013-01-01

    Background Much lore but few studies describe a relation of chocolate to mood. We examined the cross-sectional relationship of chocolate consumption with depressed mood in adult men and women. Methods A sample of 1018 adults (694 men and 324 women) from San Diego, California, without diabetes or known coronary artery disease was studied in a cross-sectional analysis. The 931 subjects who were not using antidepressant medications and provided chocolate consumption information were the focus of the analysis. Mood was assessed using the Center for Epidemiologic Studies Depression Scale (CES-D). Cut points signaling a positive depression screen result (CES-D score, ≥16) and probable major depression (CES-D score, ≥22) were used. Chocolate servings per week were provided by 1009 subjects. Chocolate consumption frequency and rate data from the Fred Hutchinson Food Frequency Questionnaire were also available for 839 subjects. Chocolate consumption was compared for those with lower vs higher CES-D scores. In addition, a test of trend was performed. Results Those screening positive for possible depression (CES-D score ≥16) had higher chocolate consumption (8.4 servings per month) than those not screening positive (5.4 servings per month) (P = .004); those with still higher CES-D scores (≥22) had still higher chocolate consumption (11.8 servings per month) (P value for trend, chocolate consumption. Whether there is a causal connection, and if so in which direction, is a matter for future prospective study. PMID:20421555

  13. Food Waste Avoidance Actions in Food Retailing

    DEFF Research Database (Denmark)

    Kulikovskaja, Viktorija; Aschemann-Witzel, Jessica

    2017-01-01

    Food waste occurs throughout the entire food supply chain, from production to consumption of food in households. Retailers are in a unique position to contribute to food waste avoidance, not only by minimizing the amount of waste in their distribution channels but also by influencing consumer...... attitudes and behaviors. This explorative study aims to identify which food waste avoidance actions are conducted by retailers in Denmark, to which extent, and how they vary across food categories and supermarket chain. Based on an analysis of secondary and empirical data collected via observations...... at retail stores, the authors identify 22 food waste avoidance actions in Danish retail. The results provide new insights into food waste avoidance in retail. Based on the findings, suggestions for further research directions are developed that should serve to identify the most efficient customer targeted...

  14. Improving food preservation to reduce food waste

    OpenAIRE

    Gronert, Alicja; Bikova, Borislava; Salce, Luca; Nogués, Marc; Batistelli, Patryk; Farid, Yomna

    2014-01-01

    The theme and issue of ‘Improving food preservation to reduce food waste’ is associated with all group members participating in this research project. This topic covers multiple processes including purchasing, preserving, preparing and storing food. The industry of fresh fruits and vegetables is an enormous market, which will not disappear any time soon. Food waste is mostly disregarded as fresh fruits and vegetables are mostly inexpensive. All group members believe that this mindset needs to...

  15. Sodium and Food Sources

    Science.gov (United States)

    ... is processed food? The Dietary Guidelines for Americans define the term "processed food" includes "any raw agricultural ... of foods , ranging from the number 1 source—breads and rolls—to eggs and omelets, which are ...

  16. Food and Development

    African Journals Online (AJOL)

    issue, but also food is perhaps the most important development issue, if not global issue, of our time, ... Other boxes include the pet food market, genetically modified (GM) crops, land grabs, the financialisation of food,. African bean sauces ...

  17. New food policy

    DEFF Research Database (Denmark)

    Christensen, Tove; Andersen, Lill

    The urbanisation, technical changes, and the industrialisation of the food systems on one hand and increased income and changes in lifestyles on the other hand transform the way food is produced, marketed and consumed - those changes call for changes in the nature of food policy. Concerns over food...... safety have become an important driver of reform of food policy. In particular, the BSE crisis in 1996 had a significant impact on the formulation of a change in food safety policy in the EU. The White Paper on Food Safety was prepared by the EU commision as a response to the BSE scandal as the EU felt...... a need for restablishing public confidence in its food supply, its food science, its laws and its food control. In addition, the White Paper on Food Safety points towards a farm to fork policy in that 'as the food production chain is becoming increasingly complex, the health of consumers can ony...

  18. Arsenic in Food

    Science.gov (United States)

    ... Vaccines, Blood & Biologics Animal & Veterinary Cosmetics Tobacco Products Food Home Food Foodborne Illness & Contaminants Metals Arsenic Share ... of the Method used to Measure Arsenic in Foods Inductively Coupled Plasma-Mass Spectrometric Determination of Arsenic, ...

  19. Food perception and food liking with age

    NARCIS (Netherlands)

    Kremer, S.

    2006-01-01

    The elderly population is rapidly growing worldwide. In sensory and nutrition research, age-associated losses in sensory function are believed to change the perception of food, to decrease food liking and consequently to decrease food intake of the elderly, although data in support of this line of

  20. Food irradiation: Its role in food safety

    International Nuclear Information System (INIS)

    Qureshi, R.U.

    1985-01-01

    This document provides a brief overview of the process of food irradiation and describes the potential for food irradiation in the Asia-Pacific region. The advantages in controlling food-borne diseases and in promoting trade are discussed. 4 tabs

  1. Protected meat products in Hungary – local foods and hungaricums

    Directory of Open Access Journals (Sweden)

    Ágnes Kovács

    2007-06-01

    Full Text Available Les auteurs de cette étude présentent une vue d'ensemble sur la production locale des produits carnés en Hongrie, en tenant compte de la législation de l'UE, les indications géographiques protégées (IGP et la désignation de l'origine. La collection des produits carnés Régionaux Hongrois conforme avec le programme national « Traditions – Goûts – Régions » (TGR, en abréviation hongroise: HÍR, est listée. Ce programme fut entamé en 1998, sous l'égide du Ministère de l'Agriculture et du Développement Rural. L’inventaire réalisé comprend 300 produits agricoles, provenant de 9 régions différentes de la Hongrie. Après l'accession de la Hongrie à L'UE, 11 produits ont été soumis à la Commission de la Protection de l'Origine. Actuellement, ces produits se trouvent provisoirement sous une protection nationale.The authors present an overview of the development of Hungarian high quality regional meat products under EU legislation for protection of geographical indications and designation of origin, and conforming to Hungary’s national program – Traditions, Tastes, Regions (TTR, Hungarian abbreviation: HÍR, launched in 1998 by the Ministry of Agriculture and Rural Development and covering 300 agricultural products from nine regions. After Accession, 11 products were submitted for Protected Designation of Origin (PDO, four of which are meat products. A categorization of Hungarian consumers shows that there is a remarkable heritage of agricultural products and traditional manufacturing methods that offers considerable potential for producers within an increasingly diverse and quality-oriented EU food market.

  2. The food we eat

    International Nuclear Information System (INIS)

    Campbell-Platt, G.

    1988-01-01

    The paper on the 'food we eat' includes a suggestion that food irradiation may prove invaluable to the future food industry. The use of food irradiation to inactivate or destroy micro-organisms is described - irradiation would not be used on all foods, it would complement existing methods of reducing contamination by micro-organisms. The chemical changes in spoiled food and chemical additives are also discussed. (U.K.)

  3. Sous-produits de la désinfection dans l'eau potable des petits réseaux municipaux: variabilité spatio-temporelle, modélisation et stratégies de suivi

    OpenAIRE

    Guilherme, Stéphanie

    2014-01-01

    Les trihalométhanes (THM) et les acides haloacétiques (AHA) constituent les seules familles réglementées de sous-produits de la désinfection (SPD). Les SPD sont des composés issus de la réaction de la matière organique naturelle présente dans l’eau et du désinfectant lors du traitement de l’eau potable. La plupart de ces composés ne sont pas réglementés, même si plusieurs études ont montré que certains SPD peuvent présenter un risque toxicologique plus important que les THM et les AHA. De nos...

  4. Méthode multi-échelle pour la modélisation du flambage des tôles minces sous contraintes résiduelles - Application au laminage

    OpenAIRE

    Nakhoul , Rebecca; Montmitonnet , Pierre; Potier-Ferry , Michel

    2013-01-01

    National audience; Dans le laminage à froid, l'apparition d'une distribution hétérogène de contraintes résiduelles peut engendrer le flambage de la tôle laminée, entraînant un " défaut de planéité ". L'objectif est de définir un modèle macroscopique simple décrivant les modes et amplitudes de flambage d'une tôle sous l'effet des contraintes résiduelles issues du laminage. Le présent article présente une nouvelle méthode bi-échelle [1,2] comme une alternative du modèle de flambage développé da...

  5. Perspective on food irradiation

    International Nuclear Information System (INIS)

    Newsome, R.L.

    1987-01-01

    A brief review summarizes current scientific information on the safety and efficacy of irradiation processing of foods. Attention is focused on: specifics of the irradiation process and its effectiveness in food preservation; the historical development of food irradiation technology in the US; the response of the Institute of Food Technologists to proposed FDA guidelines for food irradiation; the potential uses of irradiation in the US food industry; and the findings of the absence of toxins and of unaltered nutrient density (except possibly for fats) in irradiated foods. The misconceptions of consumers concerning perceived hazards associated with food irradiation, as related to consumer acceptance, also are addressed

  6. Sustainable Management of Food

    Science.gov (United States)

    To provide information to organizations to help them implement sustainable food management, including joining the Food Recovery Challenge. To provide education and information to communities and concerned citizens.

  7. Analysis of food contaminants

    National Research Council Canada - National Science Library

    Gilbert, John

    1984-01-01

    ... quantification methods used in the analysis of mycotoxins in foods - Confirmation and quantification of trace organic food contaminants by mass spectrometry-selected ion monitoring - Chemiluminescence...

  8. Sub-critical installations for continuous evaporations of up to 200 litres/hour - description and experimental results; Installations sous-critiques d'evaporation continue jusqu'a 200 litres/heure - description et resultats experimentaux

    Energy Technology Data Exchange (ETDEWEB)

    Auchapt, P; Bouzou, G C; Sautray, R R; Jacquotte, M C [Commissariat a l' Energie Atomique, Marcoule (France). Centre de Production de Plutonium de Marcoule

    1965-07-01

    In this report are given a detailed technological description and the test results obtained with two continuous evaporation units, one of 16 l/hr, the other of 65 l/hr. These installations are sub-critical with multiplication factors (k{sub eff}) for total reflection of 0.73 and 0.77. A third evaporator of 200 litres, also sub-critical (k{sub eff} = 0.90), is given as the limiting possible case. A description is also given of simple devices without regulator for maintaining a constant level in an extra flat, separator thus making it possible to operate without supervision in perfect safety at any concentration factor. The liberal thermal characteristics and the simple operational principles constitute a sure guarantee for operation in {alpha} and {gamma} conditions. (authors) [French] Dans ce rapport, on trouvera la description technologique detaillee et les resultats obtenus au cours des essais, de deux installations d'evaporation en continu, l'une de 16 l/h, l'autre de 65 l/h. Ces installations sont sous-critiques avec des facteurs de multiplication (k{sub eff}) en reflexion totale de 0,73 et 0,77. Un troisieme evaporateur, de 200 l/h, egalement sous-critique (k{sub eff} = 0,90), est donne comme cas limite realisable. On trouvera aussi la description de dispositifs simples, sans regulateur, permettant de garder un niveau constant dans un separateur extra-plat, ce qui permet une marche sans surveillance, en toute securite, a tous les facteurs de concentration. Les caracteristiques thermiques non poussees et les principes de fonctionnement simples, sont une garantie certaine pour l'exploitation en milieu {alpha} et {gamma}. (auteurs)

  9. Materialism and food security.

    Science.gov (United States)

    Allen, M W; Wilson, M

    2005-12-01

    The present studies examined if materialists have an elevated concern about food availability, presumably stemming from a general survival security motivation. Study 1 found that materialists set a greater life goal of food security, and reported more food insecurity during their childhood. Materialists reported less present-day food insecurity. Study 2 revealed that materialists stored/hoarded more food at home, and that obese persons endorsed materialism more than low/normal weight persons. Study 3 found that experimentally decreasing participants' feelings of survival security (via a mortality salience manipulation) led to greater endorsement of materialism, food security as goal, and using food for emotional comfort. The results imply that materialists overcame the food insecurity of their childhood by making food security a top life goal, but that materialists' current concerns about food security may not wholly stem from genuine threats to their food supply.

  10. KAKO PREDŠKOLSKA DJECA VIDE "BIG BROTHER" SHOW?

    OpenAIRE

    Janković, Andrea; Sindik, Joško; Jaman, Kamea

    2007-01-01

    Cilj istraživanja bio je ispitivanje nekih karakteristika gledanosti Big Brother show-a kod djece predškolske dobi, razloga gledanja te emisije, s aspekta preferiranih sadržaja emisije te ličnosti (kandidata) koje preferiraju djeca. Ispitan je prigodni uzorak djece srednje i starije vrtićke dobi iz 3 dječja vrtića iz Zagreba (Dječjeg vrtića Grigora Viteza i Dječjeg vrtića "Maksimir" i "Trnoružica", N = 142). Utvrđene su čestine razloga preferencije pojedinih sudionika show–a te pojedinih s...

  11. Međukulturalnost i kako nas vide drugi

    Directory of Open Access Journals (Sweden)

    Ana Ćavar

    2015-12-01

    Jednym z istotnych warunków osiągnięcia kompetencji międzykultu­rowych jest przezwyciężenie zbiorowych oraz indywidualnych stereotypów. Aby dowiedzieć się, czy istnieją stereotypowe obrazy/stereotypy o Chorwacji i Chorwatach wśród studentów zagranicznych, przeprowadziłyśmy ankietę wśród studentów slawistyki/kroatystyki na uczelnich zagranicznych. Celem badania było ułatwienie wprowadzenia podejścia międzykulturowego w naucza­niu języka chorwackiego na uniwersytetach.

  12. Food problems and food irradiation, recent trend

    International Nuclear Information System (INIS)

    1990-01-01

    Food irradiation is to contribute to the stable security of foodstuffs which is the fundamental condition of human survival by improving the preservation of foodstuffs and food sanitation utilizing the biological effect due to irradiation. The research and development have been carried out internationally since 1950s, but after the safety declaration of irradiated foods in 1980 by the international organ concerned, the permission and practical use for foods in various foreign countries, the technology transfer to developing countries and so on have been advanced. At present, food irradiation is permitted in 38 countries, and the practical irradiation is carried out in 24 countries. In Japan, the irradiation of potatoes to prevent germination was permitted in 1972, and the practical irradiation on potatoes of yearly 15,000 t is carried out. In the near future, irradiated foods will appear in international foodstuff market, and Japan which imports foodstuffs must cope with them. Foodstuffs and the safety, food irradiation, the soundness of irradiated foods, food irradiation in various foreign countries and Japan, the trend of international organs and the criticism of food irradiation are reported. (K.I.)

  13. Food Business Entrepreneurship

    Science.gov (United States)

    Weber, Peter

    Though not a very traditional career path for food scientists, one option is to go into business for yourself by starting a food business. Food business entrepreneurship is a difficult career that entails long work hours, extensive decision making, and tasks that require knowledge beyond food science. However, there is high potential for rewards, including financial rewards, career progression, and personal flexibility.

  14. Radiation treatment of food

    International Nuclear Information System (INIS)

    Wills, P.A.

    1986-01-01

    The techniques involved in the treatment of food by ionising radiation are explained. Radiation plant design, nutrition, microbiology and standards for irradiated foods are discussed. The potential applications for food irradiation in Australia are in the fields of quarantine control to disinfest fruit from fruit fly or mangoes from seed weevil, and decontamination of dried foods such as spices

  15. Food irradiation: the facts

    International Nuclear Information System (INIS)

    Webb, Tony; Lang, Tim

    1987-01-01

    The London Food Commission summarizes its concerns about the use of food irradiation in the U.K. resulting from its working group surveys of general public opinion, trading standard officers and the food industry in the U.K., and from experience in countries already permitting irradiation to a variety of foods. (U.K.)

  16. Household food waste

    NARCIS (Netherlands)

    Wahlen, S.; Winkel, Thomas

    2017-01-01

    Food waste is debated not only in the light of sustainable consumption in research and policy, but also in the broader public. This article focuses on food waste in household contexts, what is widely believed the end of the food chain. However, household food waste is far more complex and intricate

  17. Presenting Food Science Effectively

    Science.gov (United States)

    Winter, Carl K.

    2016-01-01

    While the need to present food science information effectively is viewed as a critical competency for food scientists by the Institute of Food Technologists, most food scientists may not receive adequate training in this area. Effective presentations combine both scientific content and delivery mechanisms that demonstrate presenter enthusiasm for…

  18. Moralizing Food Technology

    DEFF Research Database (Denmark)

    Coff, Christian Eyde

    2015-01-01

    Food technologies are common on many levels in society and used by both food professionals and consumers. Food technologies are not neutral. They inform and shape the behaviour of people. This paper presents a theoretical framework for analysing the mediating role of food technology and its influ...

  19. Nigerian Food Journal: Contact

    African Journals Online (AJOL)

    Nigerian Food Journal. ... Nigerian Food Journal: Contact. Journal Home > About the Journal > Nigerian Food Journal: Contact. Log in or Register to get access to full text downloads. ... Mailing Address. Department of Food Science and Technology University of Agriculture, Makurdi, Nigeria ...

  20. Association between food insecurity and food intake.

    Science.gov (United States)

    Araújo, Melissa Luciana de; Mendonça, Raquel de Deus; Lopes Filho, José Divino; Lopes, Aline Cristine Souza

    2018-03-28

    We aim to identify the prevalence of food insecurity and to ascertain the association between food insecurity and food intake. A cross-sectional survey. The study included users of a primary healthcare service in Belo Horizonte, Brazil, from 2013 to 2014. Socioeconomic, health, and food intake data were gathered using a questionnaire and the Brazilian Food Insecurity Scale. Individuals 20 years old or older (n = 2817). The prevalence of food insecurity among families with individuals under 18 years was 41.0%, and 26.4% in other households. After adjusting for potential confounders, the households in food insecurity with members under 18 years old, the consumption of fruits and vegetables (RP = 0.70, 95%IC: 0.58-0.84), and fruits (RP = 0.74, 95%IC: 0.59-0.93) was lower; and consumption of beans was higher (RP = 1.49, 95%IC: 1.06-2.09) compared to those with food security. In households without members under 18 years old, the consumption of fruits and vegetables (RP = 0.68, 95%IC: 0.58-0.79), fruits (RP = 0.61, 95%IC: 0.50-0.74), and beans (RP = 0.78, 95%IC: 0.63-0.97) was lower; and the consumption of tubers (RP = 1.36, 95%IC: 1.03-1.79) was higher. However, the state of food insecurity did not affect the consumption of ultra-processed foods, independently of age, sex, marital status, educational level, and employed status. Food insecurity negatively affected the fruit and vegetable consumption in both types of families tested. The consumption of beans was higher in households with children and adolescents, and the consumption of tubers was higher in households without children and adolescents. However, food insecurity did not change the intake of ultraprocessed foods. Copyright © 2018 Elsevier Inc. All rights reserved.

  1. Food preservation by irradiation

    International Nuclear Information System (INIS)

    Oztasiran, I.

    1984-01-01

    Irradiation is a physical process for treating food and as such it is comparable to other processing techniques such as heating or freezing foods for preservation. The energy level used in food irradiation is always below that producing radioactivity in the treated food, hence this aspect can be totally excluded in wholesomeness evaluations. Water is readily ionized and may be the primary source of ionization in foods with secondary effects on other molecules, possibly more a result of water ionization than of direct hits. In the presence of oxygen, highly reactive compounds may be produced, such as H, H 3 0+ and H 2 O 2 . Radiation at the energy flux levels used for food (<2 MeV) does not induce radioactivity. Food irradiation applications are already technically and economically feasible and that food so treated is suitable for consumption. Food irradiation techniques can play an important role for an improved preservation, storage and distribution of food products. (author)

  2. Food for tourists

    DEFF Research Database (Denmark)

    Hjalager, Anne-Mette; Corigliano, Magda Antolioli

    Eating is a physical necessity, but catering services and food image are also very important ingredients of cultural tourism. Food and tourism are increasingly being combined, e.g. in agri-tourism, wine tours and the sale of food products as souvenirs. However, as this paper illustrates......, the development and standards of food for tourists are determined not by tourism policies, but by national economic, agricultural and food policies. A comparison between Denmark and Italy illustrates core elements in food cultures. Particularly in Denmark, food production is a major economic activity......, and the power of the agricultural and food processing industries has in many cases severely compromised the quality image. In Italy, on the other hand, food policies and traditions, which give a high priority to freshness, allow consumers to stay in control of food quality to a much larger extent than...

  3. Slow food, fast food and the control of food intake.

    Science.gov (United States)

    de Graaf, Cees; Kok, Frans J

    2010-05-01

    This Perspective focuses on two elements of our food supply and eating environment that facilitate high energy intake: a high eating rate and distraction of attention from eating. These two elements are believed to undermine our body's capacity to regulate its energy intake at healthy levels because they impair the congruent association between sensory signals and metabolic consequences. The findings of a number of studies show that foods that can be eaten quickly lead to high food intake and low satiating effects-the reason being that these foods only provide brief periods of sensory exposure, which give the human body insufficient cues for satiation. Future research should focus on the underlying physiological, neurological and molecular mechanisms through which our current eating environment affects our control of food intake.

  4. Food nanoscience and nanotechnology

    CERN Document Server

    Hernández-Sánchez, Humberto

    2015-01-01

    Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

  5. Mood, food, and obesity

    OpenAIRE

    Singh, Minati

    2014-01-01

    Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA) production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Th...

  6. Food irradiation - now

    International Nuclear Information System (INIS)

    Basson, R.A.

    1989-01-01

    Food irradiation technology in South Africa is about to take its rightful place next to existing food preservation methods in protecting food supplies. This is as a result of several factors, the most important of which is the decision by the Department of Health and Population Development to introduce compulsory labelling of food irradiation. The factors influencing food irradiation technology in South Africa are discussed

  7. Food chemistry. 2. ed.

    International Nuclear Information System (INIS)

    Baltes, W.

    1989-01-01

    This second edition of the textbook deals with all essential aspects of food chemistry. The revision improved in particular the chapters on food preservation, including irradiation of food, food additives, and pollutants and residues, including radionuclides. The chapter on the German legal regime for foodstuffs has been updated to cover the recent amendments of the law, and the information on processes applied in food technology has been largely enhanced. (VHE) With 153 figs., 78 tabs [de

  8. Defining local food

    DEFF Research Database (Denmark)

    Eriksen, Safania Normann

    2013-01-01

    Despite evolving local food research, there is no consistent definition of “local food.” Various understandings are utilized, which have resulted in a diverse landscape of meaning. The main purpose of this paper is to examine how researchers within the local food systems literature define local...... food, and how these definitions can be used as a starting point to identify a new taxonomy of local food based on three domains of proximity....

  9. Determinants of Food Heritage towards Food Identity

    Directory of Open Access Journals (Sweden)

    Adilah Md Ramli

    2016-01-01

    Full Text Available Many studies on traditional food and food products towards identity have been carried out, but there is insufficient study relating to heritage context. In exploring this issue, conceptual frameworks have developed and examined the relationship between the determinants of food heritage and food identity. A total of 898 self-administered questionnaires were collected from the public in Klang Valley area, Malaysia and using statistical analysis using partial least square-structural equation modeling (PLS-SEM from PLS 3 software to established the validity and reliability of the model as well as the relationship between the two factors. Results revealed that there are eight construct determinants of food heritage and one construct of food identity that represent the conceptual model, and there is a moderate relationship between the two variables.

  10. Management of Food Allergy

    Directory of Open Access Journals (Sweden)

    Sh Maleknejad

    2014-04-01

    Full Text Available Although food allergy is a major public health problem, currently there is no effective and safe treatment except to avoid the foods .But the need for new options is critical now as the number of children diagnosed with food allergies rises. Avoiding the offending allergen in the diet is the primary treatment of food allergy. Once a food to which the patient is sensitive has been identified, the food must be removed from the diet. People with severe food allergies must be prepared to treat an anaphylactic reaction. These individuals also always should carry a syringe of adrenaline (epinephrine [EpiPen], and be prepared to self-administer it if they think they are developing an allergic reaction. Several medications are available for treating the other symptoms of food allergy. For example, antihistamines can relieve gastrointestinal symptoms, hives, sneezing, and a runny nose. Bronchodilators can relieve the symptoms of asthma. They are not effective, however, in preventing an allergic reaction when taken prior to eating the food. In fact, no medication in any form is available to reliably prevent an allergic reaction to a certain food before eating that food.Novel therapeutic approaches to food allergy can be classified as food allergen-specific therapy(immunotherapy with native or modified recombinant allergens, or oral desensitization or food allergen-nonspecifictherapy (anti-IgE, traditional Chinese medicine.   Key Words: Children, Food Allergy, Management.  

  11. Constructing food choice decisions.

    Science.gov (United States)

    Sobal, Jeffery; Bisogni, Carole A

    2009-12-01

    Food choice decisions are frequent, multifaceted, situational, dynamic, and complex and lead to food behaviors where people acquire, prepare, serve, give away, store, eat, and clean up. Many disciplines and fields examine decision making. Several classes of theories are applicable to food decision making, including social behavior, social facts, and social definition perspectives. Each offers some insights but also makes limiting assumptions that prevent fully explaining food choice decisions. We used constructionist social definition perspectives to inductively develop a food choice process model that organizes a broad scope of factors and dynamics involved in food behaviors. This food choice process model includes (1) life course events and experiences that establish a food choice trajectory through transitions, turning points, timing, and contexts; (2) influences on food choices that include cultural ideals, personal factors, resources, social factors, and present contexts; and (3) a personal system that develops food choice values, negotiates and balances values, classifies foods and situations, and forms/revises food choice strategies, scripts, and routines. The parts of the model dynamically interact to make food choice decisions leading to food behaviors. No single theory can fully explain decision making in food behavior. Multiple perspectives are needed, including constructionist thinking.

  12. Quantification de la Charge Virale et tests de résistance du VIH-1 aux ARV à partir d’échantillons DBS (Dried Blood Spots chez des patients Guinéens sous traitement antirétroviral

    Directory of Open Access Journals (Sweden)

    Nestor Bangoura

    2015-06-01

    Full Text Available Problématique: Comme dans plusieurs pays du Sud, le suivi virologique des patients sous traitement antirétroviral (TARV en Guinée est timide voire inexistant dans certaines localités. Le but de cette étude était d’évaluer la faisabilité technique et logistique de l’utilisation des DBS dans les tests de charge virale (CV et de génotypage. Méthode: De septembre à octobre 2010, les DBS ont été préparés à partir de prélèvements sanguins de patients adultes sous TARV. Le délai d’envoi des échantillons au laboratoire de référence était de 30 jours maximum après le prélèvement et se faisait à température ambiante. La CV a été quantifiée et les échantillons de patients en échec virologique (CV ≥ 3 log10 copies/mL ont été génotypés selon le protocole de l’ANRS. L’algorithme de Stanford version 6.0.8 a été utilisé pour l’analyse et l’interprétation des mutations de résistance. Résultats: Parmi les 136 patients inclus, 129 et 7 étaient respectivement sous première et deuxième ligne de traitement avec une médiane de suivi de 35 mois [IQR: 6-108]. L’échec virologique a été noté chez 33 patients. Parmi eux, 84.8% (n = 28/33 ont bénéficié d’ungénotypage. Le taux de résistance global était de 14% (n = 19/136. Le CRF02_AG était le sous type viral le plus prévalent (82%; n = 23. Conclusion: En plus de montrer la faisabilité technique et logistique des tests de CV et de génotypage à partir des DBS, ces résultats montrent l’intérêt de leurs utilisations dans le suivi virologique des patients sous TARV. Cette étude a permis également de documenter l’échec virologique, la résistance aux ARV et la diversité génétique du VIH-1 en Guinée. Mots clés: VIH-1, Résistance aux ARV, DBS (Dried Blood Spots, Guinée Conakry, Génotypage,Charge Virale.   Quantification of Viral load and resistance tests of HIV-1 to ARVs from dried blood spotssamples in Guinean patients undergoing

  13. Microbial safety of foods

    International Nuclear Information System (INIS)

    Bandekar, J.R.

    2013-01-01

    Despite advances in hygiene, consumer knowledge and food treatment and processing, food-borne diseases have become one of the most widespread public health problems in the world to-day. About two thirds of all outbreaks are traced to microbial contaminated food - one of the most hazardous being Clostridium botulinum, E. coli 0157: H7 and Salmonella. The pathogens can be introduced in the food products anywhere in the food chain and hence it is of prime important to have microbial vigilance in the entire food chain. WHO estimates that food-borne and water-borne diarrhoeal diseases taken together kill about 2.2 million people annually. The infants, children, elderly and immune-compromised people are particularly susceptible to food-borne diseases. Unsafe food causes many acute and life-long diseases, ranging from diarrhoeal diseases to various forms of cancer. A number of factors such as emergence of new food-borne pathogens, development of drug resistance in the pathogens, changing life style, global trade of food etc. are responsible for the continued persistence of food-borne diseases. Due to consumer demand, a number of Ready-To-Eat (RTE) minimally processed foods are increasingly marketed. However, there is increased risk of food-borne diseases with these products. The food-borne disease outbreaks due to E. coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter are responsible for recall of many foods resulting in heavy losses to food industry. The development of multi drug resistant pathogens due to indiscriminate use of antibiotics is also a major problem. Food Technology Division of Bhabha Atomic Research Centre has been working on food-borne bacterial pathogens particularly Salmonella, Campylobacter, Vibrio and Aeromonas species, their prevalence in export quality seafood as well in foods sold in retail market such as poultry, fish, sprouts and salads. These pathogens from Indian foods have been characterized for the presence of virulence genes

  14. Radioactivity and food

    International Nuclear Information System (INIS)

    Olszyna-Marzys, A.E.

    1990-01-01

    Two topics relating to radioactivity and food are discussed: food irradiation for preservation purposes, and food contamination from radioactive substances. Food irradiation involves the use of electromagnetic energy (x and gamma rays) emitted by radioactive substances or produced by machine in order to destroy the insects and microorganisms present and prevent germination. The sanitary and economic advantages of treating food in this way are discussed. Numerous studies have confirmed that under strictly controlled conditions no undesirable changes take place in food that has been irradiated nor is radioactivity induced. Reference is made to the accident at the Chernobyl nuclear power station, which aroused public concern about irradiated food. The events surrounding the accident are reviewed, and its consequences with regard to contamination of different foods with radioactive substances, particularly iodine-131 and cesium-137, are described. Also discussed are the steps that have been taken by different international organizations to set limits on acceptable radioactivity in food.15 references

  15. FOOD SECURITY IN ROMANIA

    Directory of Open Access Journals (Sweden)

    Silviu STANCIU

    2015-12-01

    Full Text Available The increasing world population, the limitation of the natural availability for food production, the climate issues and the food consumption need for modification imposed a continuous updating of the food security concept. Although Romania has sufficient natural resources, which may ensure, by means of proper exploitation, the population’s food needs, the lack of a unitary approach at the government level, materialized in the dependence on imports and in fluctuations in the agro-food production, leads to a re-evaluation of national food needs. National food security may be affected by a series of risks and threats, which appeared due to an imbalance connected with the availability, the utility and the stability of the agro-food sector, interdependent elements that must be functional. The present article proposes an analysis of food security in Romania, with a short presentation of the concept in an international context.

  16. Informed Food Choice

    DEFF Research Database (Denmark)

    Coff, Christian

    2014-01-01

    of informed food choice. An informed food choice is an enlightened food choice made by the individual based on the information made available. Food choices are made when shopping for food or when eating/drinking, and information is believed to give clarity to the options by increasing market transparency......Food production and consumption influence health, the environment, social structures, etc. For this reason consumers are increasingly interested in information about these effects. Disclosure of information about the consequences of food production and consumption is essential for the idea......, supporting rationality (the best choice), consumers’ self-governance (autonomy) and life coherence (integrity). On a practical level, informed food choice remains an ideal to strive for, as information on food often is inadequate....

  17. Food preservation by irradiation

    International Nuclear Information System (INIS)

    Kooij, J. van

    1981-01-01

    Twenty-five years of development work on the preservation of food by irradiation have shown that this technology has the potential to reduce post-harvest losses and to produce safe foods. The technological feasibility has been established but general acceptance of food irradiation by national regulatory bodies and consumers requires attention. The positive aspects of food preservation by irradiation include: the food keeps its freshness and its physical state, agents which cause spoilage (bacteria, etc.) are eliminated, recontamination does not take place, provided packaging materials are impermeable to bacteria and insects. It inhibits sprouting of root crops, kills insects and parasites, inactivates bacteria, spores and moulds, delays ripening of fruit, improves the technological properties of food. It makes foods biologically safe, allows the production of shelf-stable foods and is excellent for quarantine treatment, and generally improves food hygiene. The dose ranges needed for effective treatment are given

  18. 21 CFR 170.10 - Food additives in standardized foods.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Food additives in standardized foods. 170.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food additives... the Act, which proposes the inclusion of a food additive in such definition and standard of identity...

  19. Food Service System

    Science.gov (United States)

    1992-01-01

    The 3M Food Service System 2 employs a "cook/chill" concept for serving food in hospitals. The system allows staff to prepare food well in advance, maintain heat, visual appeal and nutritional value as well as reducing operating costs. The integral heating method, which keeps hot foods hot and cold foods cold, was developed by 3M for the Apollo Program. In the 1970s, the company commercialized the original system and in 1991, introduced Food Service System 2. Dishes are designed to resemble those used at home, and patient satisfaction has been high.

  20. Moralizing Food Technology

    DEFF Research Database (Denmark)

    Coff, Christian Eyde

    2015-01-01

    Food technologies are common on many levels in society and used by both food professionals and consumers. Food technologies are not neutral. They inform and shape the behaviour of people. This paper presents a theoretical framework for analysing the mediating role of food technology and its...... influence on food ethics. Post-phenomenology and the idea of a technologically mediated morality are central theoretical approaches. Four elements are included in the analytical framework: perception, interpretation, intentionality, and mediated morality. The framework is applied to two cases; food safety...

  1. Perspectives of food irradiation

    International Nuclear Information System (INIS)

    Miettinen, J.K.

    1974-01-01

    Food preservation by means of ionizing radiation has been technically feasible for more than a decade. Its utilization could increase food safety, extend the transport and shell life of foods, cut food losses, and reduce dependence upon chemical additives. The prime obstacles have been the strict safety requirements set by health authorities to this preservation method and the high costs of the long-term animal tests necessary to fulfil these requirements. An International Food Irradiation Project, expected to establish the toxicological safety of 10 foods by about 1976, is described in some detail. (author)

  2. Food Safety Concerns

    Institute of Scientific and Technical Information of China (English)

    HUYONG

    2004-01-01

    In China, there is an old saying:food is the first necessity of humans. The main concern of the Chinese used to be the security of the food supply rather than the safety of the food itself. However,after a long time fighting food shortages,China became self-sufficient in food in 1995. At this time, the country began for the first time to regulate food safety. Yet China has still not established a legal systern efficient in ensuring this safety. Many problems are rooted in the administration regime and China's priority of economic development.

  3. Facts about food irradiation: Food irradiation costs

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet gives the cost of a typical food irradiation facility (US $1 million to US $3 million) and of the food irradiation process (US $10-15 per tonne for low-dose applications; US $100-250 per tonne for high-dose applications). These treatments also bring consumer benefits in terms of availability, storage life and improved hygiene. 2 refs

  4. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.

    Science.gov (United States)

    Roldán, Mar; Antequera, Teresa; Pérez-Palacios, Trinidad; Ruiz, Jorge

    2014-05-01

    This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

    Science.gov (United States)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

    2015-02-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment

    DEFF Research Database (Denmark)

    Duan, Zhi; Holst Hansen, Terese; Hansen, Tina Beck

    OBJECTIVE Sous-vide cooking and molecular gastronomy has started a wave of experimenting with Low Temperature Long Time (LTLT) heat treatments. Heat treatments, at temperatures as low as 50°C, have been suggested by celebrity chefs. LTLT treatments often take hours to reach to the final core...

  7. [Food security in Mexico].

    Science.gov (United States)

    Urquía-Fernández, Nuria

    2014-01-01

    An overview of food security and nutrition in Mexico is presented, based on the analysis of the four pillars of food security: availability, access, utilization of food, and stability of the food supply. In addition, the two faces of malnutrition in Mexico were analyzed: obesity and undernourishment. Data were gathered from the food security indicators of the United Nations's Food and Agriculture Organization, from the Mexican Scale of Food Security, and from the National Health and Nutrition Survey. Mexico presents an index of availability of 3 145 kilocalories per person per day, one of the highest indexes in the world, including both food production and imports. In contrast, Mexico is affected by a double burden of malnutrition: whereas children under five present 14% of stunt, 30% of the adult population is obese. Also, more than 18% of the population cannot afford the basic food basket (food poverty). Using perception surveys, people reports important levels of food insecurity, which concentrates in seven states of the Mexican Federation. The production structure underlying these indicators shows a very heterogeneous landscape, which translates in to a low productivity growth across the last years. Food security being a multidimensional concept, to ensure food security for the Mexican population requires a revision and redesign of public productive and social policies, placing a particular focus on strengthening the mechanisms of institutional governance.

  8. EVOLUTION DES PARAMETRES ZOOTECHNIQUES DE LA CARPE ARGENTEE (HYPOPHTHALMICHTHYS MOLITRIX ELEVEE SOUS CLIMAT SEMI-ARIDE A LA STATION DE PISCICULTURE DEROUA, MAROC.

    Directory of Open Access Journals (Sweden)

    Sana FARID

    2017-05-01

    Full Text Available The growth rate of Silver carp (Hypophthalmichthys molitrix artificially reproduced in the Deroua Fisheries Station (Morocco since 1990 varies according to the temperature (seasons and rearing modes (monoculture or polyculture. The condition coefficient, always greater than 1, shows that this species is well adapted to its habitat, which has offered the optimum physicochemical and biological conditions for its growth. The growth parameters (weight and length of the silver carp in monoculture monitored from January 2013 to March 2014 show values greater than those found in polyculture (silver Carp + Grass Carp + Common Carp or (silver Carp + Grass Carp with a slowing of growth in Spring 2013. Its growth rate remains clearly lower than that of the grass carp and the common carp in spite of the some improvement in the growth rate observed beyond July. This is due, on the one hand, to the lack of adequate food for the silver carp, mainly phytoplankton, which shows very low densities, due the excessive development of Chara vulgaris and Ceratophyllum submersum. These macrophytes extract the mineral elements (nitrate and phosphate necessary for phytoplankton development. Thus, we recommend that in a similar case and in a semi-arid climate, the provision of additional food to silver carp is desirable.

  9. Measurement of the Anisotropy of Diffusion Constant in Media with Empty Channels; Mesure de l'Anisotropie de la Constante de Diffusion dans des Milieux a Canaux Vides; Izmerenie anizotropii postoyannoj diffuzii v srede s pustymi kanalami; Medicion de la Anisotropia de la Constante de Difusion en Varios Sistemas con Canales Vacios

    Energy Technology Data Exchange (ETDEWEB)

    Copic, M.; Kalin, T.; Pregl, G.; Zerdin, F. [Nuclear Institute Jozef Stefan, Ljubljana, Yugoslavia (Slovenia)

    1964-04-15

    Using the pulsed-neutron source technique, the diffusion constant was measured in systems with empty channels. Plexiglas was used as the neutron diffusing material. From separate sets of measurements on rectangular blocks the diffusion constants parallel and perpendicular to channels were determined. The average value of the diffusion constant was also obtained experimentally from measurements on cubes. The difference between both diffusion constants, D{sub Double-Up-Tack} - D{sub Up-Tack }, agrees with theoretical predictions inside the limits of experimental errors, yet the average diffusion constant lies systematically below the predictions of Behrens' theory. (author) [French] En se servant de la methode de la source des neutrons puises, les auteurs ont mesure la constante de diffusion dans des systemes a canaux vides. Comme matiere diffusant les neutrons, ils ont utilise du plexiglas. A partir de series de mesures differentes faites sur des blocs rectangulaires, ils ont determine les constantes de diffusion parallele et perpendiculaire aux canaux. Ils ont egalement obtenu experimentalement la valeiir moyenne de la constante de diffusion a i'aide de mesures faites sur des cubes. La difference entre les deux constantes de diffusion, D{sub Double-Up-Tack} - D{sub Up-Tack }, concorde avec les previsions theoriques dans les limites des erreurs d'experience; cependant, la valeur moyenne de la constante de diffusion reste systematiquement inferieure aux previsions etablies par la theorie de Behrens. (author) [Spanish] Utilizando la tecnica de la fuente neutronica pulsada, los autores midieron la constante de difusion en varios sistemas con canales vacios. Como material difusor de neutrones emplearon polimetacrilato de metilo. Basandose en varias series de mediciones efectuadas en bloques rectangulares, los autores determinaron las constantes de difusion Inverted-Question-Mark n sentido paralelo y perpendicular a los canales. Obtuvieron experimentalmente el valor

  10. Functional Foods for Women's Health.

    Science.gov (United States)

    Lindeman, Alice K.

    2002-01-01

    Describes functional foods for women's health (foods or food ingredients that provide health benefits beyond basic nutrition), explaining that both whole and modified foods can be included as functional foods. The paper discusses the history, regulation, and promotion of functional foods; consumer interest in functional foods; how to incorporate…

  11. Comportement des fondations et des ancrages de structures marines sous l'effet de sollicitations cycliques Behavior of Foundations and Anchors for Marine Structures under the Effect of Cyclic Stresses

    Directory of Open Access Journals (Sweden)

    Le Tirant P.

    2006-11-01

    Full Text Available L'exploration et l'exploitation des hydrocarbures en haute mer conduisent à la mise en place d'ouvrages fixes ou flottants de dimensions de plus en plus colos sales, par des profondeurs d'eau sans cesse croissantes, atteignant actuellement 200 à 300 mètres en production, un millier de mètres en exploration. Les fondations des ouvrages pétroliers de production comprennent essentiel-lement- les pieux ou groupes de pieux, battus ou forés; - les fondations superficielles à embase poids. Le comportement des fondations ou ancrages de structures sous l'action des sollicitations cycliques est étudié, en fonction de la nature des terrains, à partir - de mesures et d'observations sur des structures réelles; d'expérimentations sur des modèles en semi-grandeur ou de simulations sur modèles réduits. Les exemples donnés situent la diversité des problèmes rencontrés pour l'instal-lation des ouvrages en haute mer et! l'ampleur des travaux nécessaires pour décrire plus correctement les phénomènes d'intéraction sols-structures mannes sous l'effet des chargements cycliques et transitoires et, par suite, mieux optimiser le dimensionnement des fondations et des ancrages. Exploration and production of hydrocarbons in the high seas lead ta the installation of fixed or floating structures having more and more colossal sizes at constantly increasing water depths which now attain 200 ta 300 meters for production and 1000 meters for exploration. The foundations of ail production structures mainly consist of - pilings or groups of pilings, either driven or drilled; superficial gravity foundations the behovior of foundations or anchors for such structures under the effect of cyclic stresses is examined as a function of the nature of formations, on the basis of - measurements and observations on actual structures, experiments with semi-full-sized models or by simulations with scale models. The examples given illustrate the diversity of the problems

  12. Fun With Food Webs

    Science.gov (United States)

    Smith, Karl D.

    1977-01-01

    Explains an upper elementary game of tag that illustrates energy flow in food webs using candy bars as food sources. A follow-up field trip to a river and five language arts projects are also suggested. (CS)

  13. Food, Eating and Alzheimer's

    Science.gov (United States)

    ... only the utensils needed for the meal. Distinguish food from the plate . Changes in visual and spatial abilities may make it tough for someone with dementia to distinguish food from the plate or the plate from the ...

  14. Fires and Food Safety

    Science.gov (United States)

    ... Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... JSR 286) Actions ${title} Loading... Fires and Food Safety Fire! Few words can strike such terror. Residential ...

  15. Food packaging design

    NARCIS (Netherlands)

    Dekker, M.

    2007-01-01

    'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment.

  16. Nigerian Food Journal: Submissions

    African Journals Online (AJOL)

    The Nigerian Food Journal publishes original research articles in all aspects of ... Manuscripts: Manuscripts of original research on all aspects of Food Science ... is not under consideration in part or in full for publication in any other Journal.

  17. Asthma and Food Allergies

    Science.gov (United States)

    ... Español Text Size Email Print Share Asthma and Food Allergies Page Content Article Body A family history of ... child may develop asthma . Children with asthma and food allergies are at increased risk for anaphylaxis, a severe ...

  18. Food allergies (image)

    Science.gov (United States)

    ... upon subsequent exposure to the substance. An actual food allergy, as opposed to simple intolerance due to the lack of digesting enzymes, is indicated by the production of antibodies to the food allergen, and by the release of histamines and ...

  19. MyFoodAdvisor

    Science.gov (United States)

    ... Carb Veggie Rich Low Sodium Asian Caribbean Comfort Food French Grilling Indian Italian Kid Friendly Latin American Mediterranean ... Rich Low Sodium Cuisines 0 Asian Caribbean Comfort Food French Grilling Indian Italian Kid Friendly Latin American Mediterranean ...

  20. Diet-boosting foods

    Science.gov (United States)

    Obesity - diet-boosting foods; Overweight - diet-boosting foods ... Low-fat and nonfat milk, yogurt, and cottage cheese are healthy sources of calcium, vitamin D , and potassium. Unlike sweetened drinks with extra calories, milk ...

  1. Nigerian Food Journal

    African Journals Online (AJOL)

    The Nigerian Food Journal (NIFOJ) is a journal of international standard established ... of interdisciplinary knowledge on all aspects of food science and technology. ... Optimization of Some Physico-Chemical Properties of Predigested Soymilk ...

  2. Drug-Food Interactions

    Science.gov (United States)

    ... Conditions Prevention and Wellness Staying Healthy Healthy Living Travel Occupational Health First Aid and Injury Prevention Crisis Situations Pets and Animals myhealthfinder Food and Nutrition Healthy Food Choices Weight Loss and ...

  3. Traveling with Food Allergies

    Science.gov (United States)

    ... on traveling and dining out at restaurants with food allergies. Travel Tips for the U.S. and Other Countries Get information about medications and food labeling practices in select countries. Spam Control Text: ...

  4. Fast food (image)

    Science.gov (United States)

    Fast foods are quick, reasonably priced, and readily available alternatives to home cooking. While convenient and economical for a busy lifestyle, fast foods are typically high in calories, fat, saturated fat, ...

  5. Fast food tips (image)

    Science.gov (United States)

    ... challenge to eat healthy when going to a fast food place. In general, avoiding items that are deep ... challenge to eat healthy when going to a fast food place. In general, avoiding items that are deep ...

  6. Figuring Out Food Labels

    Science.gov (United States)

    ... It's also displayed in grocery stores near fresh foods, like fruits, vegetables, and fish. The nutrition facts label includes: a ... found in citrus fruits, other fruits, and some vegetables. Food companies might also list the amounts of other ...

  7. Food irradiation in China

    International Nuclear Information System (INIS)

    Zhu Jiang

    1994-01-01

    In this paper, the author discussed the recent situation of food irradiation in China, its history, facilities, clearance, commercialization, and with emphasis on market testing and public acceptance of irradiated food. (author)

  8. Food Product Dating

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices ... Web Content Viewer (JSR 286) Actions ${title} Loading... Food Product Dating "Best if Used By" is a ...

  9. Apollo food technology

    Science.gov (United States)

    Smith, M. C., Jr.; Heidelbaugh, N. D.; Rambaut, P. C.; Rapp, R. M.; Wheeler, H. O.; Huber, C. S.; Bourland, C. T.

    1975-01-01

    Large improvements and advances in space food systems achieved during the Apollo food program are discussed. Modifications of the Apollo food system were directed primarily toward improving delivery of adequate nutrition to the astronaut. Individual food items and flight menus were modified as nutritional countermeasures to the effects of weightlessness. Unique food items were developed, including some that provided nutritional completeness, high acceptability, and ready-to-eat, shelf-stable convenience. Specialized food packages were also developed. The Apollo program experience clearly showed that future space food systems will require well-directed efforts to achieve the optimum potential of food systems in support of the physiological and psychological well-being of astronauts and crews.

  10. Food Applications and Regulation

    Science.gov (United States)

    Gálvez, Antonio; Abriouel, Hikmate; Omar, Nabil Ben; Lucas, Rosario

    This chapter deals with food applications of bacteriocins. Regulatory issues on the different possibilities for incorporating bacteriocins as bioprotectants are discussed. Specific applications of bacteriocins or bacteriocin-producing strains are described for main food categories, including milk and dairy products, raw meats, ready-to-eat meat and poultry products, fermented meats, fish and fish products or fermented fish. The last section of the chapter deals with applications in foods and beverages derived from plant materials, such as raw vegetable foods, fruits and fruit juices, cooked food products, fermented vegetable foods and ­fermented beverages. Results obtained for application of bacteriocins in combination with other hurdles are also discussed for each specific case, with a special emphasis on novel food packaging and food-processing technologies, such as irradiation, pulsed electric field treatments or high hydrostatic pressure treatment.

  11. Attributing illness to food

    DEFF Research Database (Denmark)

    Batz, M. B.; Doyle, M. P.; Morris, J. G.

    2005-01-01

    source responsible for illness. A wide variety of food attribution approaches and data are used around the world including the analysis of outbreak data, case-control studies, microbial subtyping and source tracking methods, and expert judgment, among others. The Food Safety Research Consortium sponsored......Identification and prioritization of effective food safety interventions require an understanding of the relationship between food and pathogen from farm to consumption. Critical to this cause is food attribution, the capacity to attribute cases of foodborne disease to the food vehicle or other...... the Food Attribution Data Workshop in October 2003 to discuss the virtues and limitations of these approaches and to identify future options for collecting food attribution data in the United States. We summarize workshop discussions and identify challenges that affect progress in this critical component...

  12. Automatic food decisions

    DEFF Research Database (Denmark)

    Mueller Loose, Simone

    Consumers' food decisions are to a large extent shaped by automatic processes, which are either internally directed through learned habits and routines or externally influenced by context factors and visual information triggers. Innovative research methods such as eye tracking, choice experiments...... and food diaries allow us to better understand the impact of unconscious processes on consumers' food choices. Simone Mueller Loose will provide an overview of recent research insights into the effects of habit and context on consumers' food choices....

  13. Food irradiation makes progress

    International Nuclear Information System (INIS)

    Kooij, J. van

    1984-01-01

    In the past fifteen years, food irradiation processing policies and programmes have been developed both by a number of individual countries, and through projects supported by FAO, IAEA and WHO. These aim at achieving general acceptance and practical implementation of food irradiation through rigorous investigations of its wholesomeness, technological and economic feasibility, and efforts to achieve the unimpeded movement of irradiated foods in international trade. Food irradiation processing has many uses

  14. Differentiating food allergies from food intolerances.

    Science.gov (United States)

    Guandalini, Stefano; Newland, Catherine

    2011-10-01

    Adverse reactions to foods are extremely common, and generally they are attributed to allergy. However, clinical manifestations of various degrees of severity related to ingestion of foods can arise as a result of a number of disorders, only some of which can be defined as allergic, implying an immune mechanism. Recent epidemiological data in North America showed that the prevalence of food allergy in children has increased. The most common food allergens in the United States include egg, milk, peanut, tree nuts, wheat, crustacean shellfish, and soy. This review examines the various forms of food intolerances (immunoglobulin E [IgE] and non-IgE mediated), including celiac disease and gluten sensitivity. Immune mediated reactions can be either IgE mediated or non-IgE mediated. Among the first group, Immediate GI hypersensitivity and oral allergy syndrome are the best described. Often, but not always, IgE-mediated food allergies are entities such as eosinophilic esophagitis and eosinophilic gastroenteropathy. Non IgE-mediated immune mediated food reactions include celiac disease and gluten sensitivity, two increasingly recognized disorders. Finally, non-immune mediated reactions encompass different categories such as disorders of digestion and absorption, inborn errors of metabolism, as well as pharmacological and toxic reactions.

  15. Addressing Food Allergies

    Science.gov (United States)

    DeVoe, Jeanne Jackson

    2008-01-01

    Since 1960, the incidence of food allergies in children has grown fivefold, from 1 in 100 children to 1 in 20 children, according to the Food Allergy Initiative. Food allergies cause anaphylactic shock, the most severe type of allergic reaction, which can lead to death within minutes if left untreated. While there are no standard guidelines from…

  16. Containers in food irradiation

    International Nuclear Information System (INIS)

    Bolumen, S.; Espinosa, R.

    1997-01-01

    The preservation of food by irradiation is promising technology which increases industrial application. Packaging of irradiated foods is an integral part of the process. Judicious selection of the package material for successful trade is essential. In this paper is presented a brief review of important aspects of packaging in food irradiation [es

  17. Food irradiation: An update

    International Nuclear Information System (INIS)

    Morrison, Rosanna M.

    1984-01-01

    Recent regulatory and commercial activity regarding food irradiation is highlighted. The effects of irradiation, used to kill insects and microorganisms which cause food spoilage, are discussed. Special attention is given to the current regulatory status of food irradiation in the USA; proposed FDA regulation regarding the use of irradiation; pending irradiation legislation in the US Congress; and industrial applications of irradiation

  18. Restaurant food cooling practices.

    Science.gov (United States)

    Brown, Laura Green; Ripley, Danny; Blade, Henry; Reimann, Dave; Everstine, Karen; Nicholas, Dave; Egan, Jessica; Koktavy, Nicole; Quilliam, Daniela N

    2012-12-01

    Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention's Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study.

  19. Overview of food monitors

    International Nuclear Information System (INIS)

    Saito, I.

    2014-01-01

    May 11th 2011, nuclear accidents occurred by Tohoku Region Pacific Coast Earthquake made radioisotopes overflow in reactors and spread around the environments, and it caused risk of food contamination in these areas. And May 17th 2011, Ministry of Health, Labour and Welfare Japan announced provisional regulation values of radioactive materials in food in accordance with the food sanitation act. And they had notified the municipality to corresponding foods above the provisional regulation not had to be on sale. It causes massive needs for food monitoring in Japan. For reply to these massive needs, Hitachi Aloka Medical Ltd. commercialized food monitor: CAN-OSP-NAI in cooperation with CANBERRA Industries Inc. And after this, commercialized food screening system: FSS-101 for reply more expand food monitoring in Japan. This paper introduce Hitachi Aloka Medical Ltd. products which two types of food monitor product, provisional regulation values of radioactive materials in food in accordance with the food sanitation act and with comparing with past food monitoring, needs when accident happen. I wish this is going to be good report for help to radioactive and radiation detection in the future. (author)

  20. High-fiber foods

    Science.gov (United States)

    ... page: //medlineplus.gov/ency/patientinstructions/000193.htm High-fiber foods To use the sharing features on this page, ... Read food labels carefully to see how much fiber they have. Choose foods that have higher amounts of fiber, such as ...

  1. Food and agriculture

    International Nuclear Information System (INIS)

    Muhammad Lebai Juri

    2005-01-01

    This chapter discussed the basic principles and techniques of nuclear science and technology applied in food and agricultural study. The following subjects covered: 1) Utilization of radiation in plant breeding, pest control, food irradiation, moisture content, food contamination study; 2) Utilization of radioisotopes in soil and plant studies, animal research

  2. Food processing in action

    Science.gov (United States)

    Radio frequency (RF) heating is a commonly used food processing technology that has been applied for drying and baking as well as thawing of frozen foods. Its use in pasteurization, as well as for sterilization and disinfection of foods, is more limited. This column will review various RF heating ap...

  3. Food-Processing Wastes.

    Science.gov (United States)

    Frenkel, Val S; Cummings, Gregg A; Maillacheruvu, K Y; Tang, Walter Z

    2017-10-01

    Literature published in 2016 and early 2017 related to food processing wastes treatment for industrial applications are reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits and vegetables, dairy and beverage, and miscellaneous treatment of food wastes.

  4. Irradiation of foods

    International Nuclear Information System (INIS)

    Delincee, H.; Ehlermann, D.; Gruenewald, T.; Harmuth-Hoene, A.E.; Muenzner, R.

    1978-01-01

    The present issue of the bibliographic series contains 227 items. The main headings of the content are basics of food irradiation, applications at low dose levels, applications at higher dose levels, effects on foods and on components of foods, and microbiology. (MG) [de

  5. Food policy an ethics

    DEFF Research Database (Denmark)

    Coff, Christian Eyde; Kemp, Peter

    2014-01-01

    This entry gives an overview of food policy and major ethical principles that in the last decades have been proposed and advocated for in debates on food policy. Food policies touch upon a vast area of interrelated policies (like health, transport, environment, poverty, animal welfare etc.) which...

  6. Kids with Food Allergies

    Science.gov (United States)

    ... To Recipe Substitutions Substitutions for Milk Substitutions for Egg Substitutions for Wheat and Gluten Substitutions for Soy Substitutions for Peanuts and Tree Nuts Substitutions for Corn Menu Planning for the Food Allergy Cook Food & Cooking Support Forum Allergy-Friendly Foods Allergy ...

  7. Strategies for food longevity

    NARCIS (Netherlands)

    van Genuchten, E.J.S.; Mulder, I.J.; Schaaf, N.; Bakker, C.; Mugge, R.

    2017-01-01

    Although food has been circular by nature, the current food supply chain has turned into an unfortunate linear system. The challenges of transitioning towards a sustainable food eco-system requires radical changes and new perspectives, where things are done differently. Starting with related work in

  8. Food and Pesticides

    Science.gov (United States)

    EPA sets limits on how much of a pesticide may be used on food during growing and processing, and how much can remain on the food you buy. Learn about regulation of pesticides on food and how you can limit exposure.

  9. FOOD ALLERGY IN CHILDHOOD

    Directory of Open Access Journals (Sweden)

    Marta Santalha

    2017-01-01

    Conclusions: In these cases, most children had co-sensitization with other allergens, as well as another manifestation of concomitant allergy, showing the role of food allergy in allergic march. Food allergy diagnosis is extremely important, as it can be potentially serious if not prevented by food avoidance.

  10. Food preservation by irradiation

    International Nuclear Information System (INIS)

    Labots, H.; Huis in 't Veld, G.J.P.; Verrips, C.T.

    1985-01-01

    After a review of several methods for the preservation of food and the routes of food infections, the following chapters are devoted to the preservation by irradiation. Applications and legal aspects of food irradiation are described. Special reference is made to the international situation. (Auth.)

  11. Does food aid disrupt local food market?

    OpenAIRE

    Ferrière, Nathalie; Suwa-Eisenmann, Akiko

    2014-01-01

    This paper analyses empirically the impact of food aid on production, sales and purchases. We estimate the discrete choice and the level choice using the Ethiopian rural household survey. The panel dimension allows us to deal with food aid selection. Running a panel Tobit with sample selection and endogeneity we find that food aid reduces the probability of being a producer. It increases the one of being a seller and decreases the one of being a buyer only after 2004 that corresponds to chang...

  12. Food Technology. Specification for Irradiated Food

    International Nuclear Information System (INIS)

    2007-01-01

    This Ghana Standard specifies the requirements and methods of sampling and testing for foods processed by irradiation for sprout inhibition, insect disinfestation, microbial decontamination, delaying ripening, shelf-life extension and general phytosanitary treatment. The absorbed dose range covered by this guide is between 0.2kGy and 10kGy. The practical minimum or maximum dose of a treatment may be lower or higher than this range, depending on the purpose of irradiation and the radiation tolerance of the particular type of food. This standard does not apply to foods exposed to radiation imparted by measuring instruments used for inspection purposes

  13. Effect of pressure on the vacuum cooling of iceberg lettuce

    Energy Technology Data Exchange (ETDEWEB)

    Ozturk, Hande Mutlu [Pamukkale University, Food Engineering Department, Faculty of Engineering, Denizli (Turkey); Ozturk, Harun Kemal [Pamukkale University, Mechanical Engineering Department, Faculty of Engineering, 20070 Kinikli, Denizli (Turkey)

    2009-05-15

    Vacuum cooling is known as a rapid evaporative cooling technique for any porous product which has free water. The aim of this paper is to apply vacuum cooling technique to the cooling of the iceberg lettuce and show the pressure effect on the cooling time and temperature decrease. The results of vacuum cooling are also compared with conventional cooling (cooling in refrigerator) for different temperatures. Vacuum cooling of iceberg lettuce at 0.7 kPa is about 13 times faster than conventional cooling of iceberg lettuce at 6 C. It has been also found that it is not possible to decrease the iceberg lettuce temperature below 10 C if vacuum cooling method is used and vacuum pressure is set to 1.5 kPa. (author) [French] Le refroidissement sous vide est connu comme une technique evaporative rapide refroidissant pour n'importe quel produit poreux qui a de l'eau libre. Le but de ce papier est d'appliquer le refroidissement sous vide pour le refroidissement de la laitue et examiner l'effet de la pression sur le temps de refroidissement et la diminution de temperature. Les resultats de refroidissement sous vide sont aussi compares avec le refroidissement conventionnel (refroidissement dans le refrigerateur) pour les differentes temperatures. Le refroidissement a vide de laitue a 0.7 kPa est environ 13 fois plus vite que le refroidissement conventionnel de laitue croquante a 6 C. Il a ete aussi constate qu'il n'est pas possible de diminuer la temperature de laitue ci-dessous 10 C si le refroidissement sous vide est utilise comme methode et la pression a vide est montree a 1.5 kPa. (orig.)

  14. Food health law

    DEFF Research Database (Denmark)

    Edinger, Wieke Willemijn Huizing

    2014-01-01

    risks to human health of foods with, e.g., negative nutritional features. While EU food safety legislation seems successful in preventing food-borne illnesses, public focus has shifted to the growing prevalence of lifestyle-related illnesses. There is convincing scientific evidence of a correlation...... between obesity and non-communicable diseases, on the one hand, and unhealthy food on the other. The EU has taken initiatives to stop this development, but these are directed at guiding consumer choice rather than at regulating foods from the point of view of their composition and nutritional value...

  15. Food for the Future

    International Nuclear Information System (INIS)

    Amano, Yukiya

    2012-01-01

    The population of the world is expected to grow by a third to nine billion by 2050. In order to feed this growing population, global food production will have to increase significantly. It is vitally important to make optimal use of the latest modern technology to help farmers to produce more food, to protect animals and crops against diseases and pests and to ensure that food is safe and wholesome.Nuclear techniques can help to achieve all three of these goals. The International Atomic Energy Agency, working closely with the Food and Agriculture Organization of the United Nations, makes these techniques available to farmers and food producers in developing countries.

  16. Food spoilage - interactions between food spoilage bacteria

    DEFF Research Database (Denmark)

    Gram, Lone; Flodgaard, Lars; Rasch, Maria

    2002-01-01

    Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modem day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted...... based on knowledge of the origin of the food, the substrate base and a few central preservation parameters such as temperature, atmosphere, a(w) and pH. Based on such knowledge, more detailed sensory, chemical and microbiological analysis can be carried out on the individual products to determine...... the actual specific spoilage organism. Whilst the chemical and physical parameters are the main determining factors for selection of spoilage microorganisms, a level of refinement may be found in some products in which the interactive behavior of microorganisms may contribute to their growth and/or spoilage...

  17. Reframing convenience food.

    Science.gov (United States)

    Jackson, Peter; Viehoff, Valerie

    2016-03-01

    This paper provides a critical review of recent research on the consumption of 'convenience' food, highlighting the contested nature of the term and exploring its implications for public health and environmental sustainability. It distinguishes between convenience food in general and particular types of convenience food, such as ready-meals, tracing the structure and growth of the market for such foods with a particular emphasis on the UK which currently has the highest rate of ready-meal consumption in Europe. Having established the definitional complexities of the term, the paper presents the evidence from a systematic review of the literature, highlighting the significance of convenience food in time-saving and time-shifting, the importance of recent changes in domestic labour and family life, and the way the consumption of convenience food is frequently moralized. The paper shows how current debates about convenience food are part of a longer discursive history about food, health and nutrition. It discusses current levels of public understanding about the links between convenience food, environmental sustainability and food waste. The paper concludes by making a case for understanding the consumption of convenience food in terms of everyday social practices, emphasising its habitual and routine character. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. Making Our Food Safe

    International Nuclear Information System (INIS)

    Madsen, Michael

    2013-01-01

    Full text: As civilization has progressed societies have strived to make food safer; from using fire to cook our food, and boiling our water to make it safe to drink, advances in technology have helped kill microorganisms that can make food unsafe. The FAO/IAEA Joint Division helps provide technical assistance to Member States that want to implement irradiation technology in making their food safer. Food and waterborne diarrhoeal diseases are estimated to kill roughly 2.2 million people annually, of which 1.9 million are children. Irradiating some of the foods we eat can save many of these lives by reducing the risk of food poisoning and killing the organisms that cause disease. Irradiation works by treating food with a small dose of ionizing radiation, this radiation disrupts the bacteria’s DNA and cell membranes structure stopping the organism from reproducing or functioning, but does not make the food radioactive. It can be applied to a variety of foods from spices and seasonings, to fruits and vegetables and is similar to pasteurization, but without the need for high temperatures that might impair food quality. (author)

  19. A fly-wheel drive with controlled-torque clutch for a reactors cooling circuit pumps; Entrainement des pompes du circuit de refrigeration d'un reacteur par volant a embrayage sous couple controle

    Energy Technology Data Exchange (ETDEWEB)

    Riettini, A [Commissariat a l' Energie Atomique, Grenoble (France). Centre d' Etudes Nucleaires

    1964-10-15

    After a theoretical study on the slowing down of a centrifugal pump, the motion equations have been checked by means of experimental tests. In order to have important slowing down times (which is the case of the cooling pumps of a research reactor) it is necessary to add a fly-wheel. To prevent troubles when starting, a block pump-fly-wheel with clutch under controlled torque was developed. It is so possible to start the fly-wheel progressively without increasing too much power of the driving motor. (author) [French] Apres une etude theorique sur le mouvement de ralentissement d'une pompe centrifuge, les equations du mouvement ont ete verifiees par des essais pratiques. Pour obtenir des temps de ralentissement importants (cas des pompes de refrigeration d'un reacteur de recherche) il est necessaire d'y adjoindre un volant d'inertie. Pour eviter les inconvenients au demarrage, on a etudie un ensemble pompe-volant avec embrayage sous couple controle. Cette solution permet de lancer progressivement le volant sans augmentation appreciable de la puissance du moteur d'entrainement. (auteur)

  20. Local food and tourism

    DEFF Research Database (Denmark)

    Boesen, Morten; Sundbo, Donna; Sundbo, Jon

    2017-01-01

    This article investigates the question: Why local food networks succeed or fail in collaborating with local tourism actors to create more tourism based on local food? The article focuses on entrepreneurial local food networks and their collaboration with local tourism actors. Emphasis...... is on the actions and attitude logics of local food networks and tourism actors, and whether their respective logics fit as a factor to explain why or why not development of local food concepts lead to increased local tourism. Six local food networks and their collaboration with local tourism actors are studied...... by using observation supplemented with other qualitative methods. Analysis of these networks reveals that successful collaboration is characterised by the food networks and tourism actors having at least one logic in common. The fitting logics that lead to success are primarily celebrity and civic logics...

  1. Food-drug interactions

    DEFF Research Database (Denmark)

    Schmidt, Lars E; Dalhoff, Kim

    2002-01-01

    Interactions between food and drugs may inadvertently reduce or increase the drug effect. The majority of clinically relevant food-drug interactions are caused by food-induced changes in the bioavailability of the drug. Since the bioavailability and clinical effect of most drugs are correlated......, the bioavailability is an important pharmacokinetic effect parameter. However, in order to evaluate the clinical relevance of a food-drug interaction, the impact of food intake on the clinical effect of the drug has to be quantified as well. As a result of quality review in healthcare systems, healthcare providers...... are increasingly required to develop methods for identifying and preventing adverse food-drug interactions. In this review of original literature, we have tried to provide both pharmacokinetic and clinical effect parameters of clinically relevant food-drug interactions. The most important interactions are those...

  2. Organic food processing

    DEFF Research Database (Denmark)

    Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander

    2014-01-01

    In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria....... These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product...... identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing...

  3. Normalising convenience food?

    DEFF Research Database (Denmark)

    Halkier, Bente

    2017-01-01

    The construction of convenience food as a social and cultural category for food provisioning, cooking and eating seems to slide between or across understandings of what is considered “proper food” in the existing discourses in everyday life and media. This article sheds light upon some...... of the social and cultural normativities around convenience food by describing the ways in which convenience food forms part of the daily life of young Danes. Theoretically, the article is based on a practice theoretical perspective. Empirically, the article builds upon a qualitative research project on food...... habits among Danes aged 20–25. The article presents two types of empirical patterns. The first types of patterns are the degree to which and the different ways in which convenience food is normalised to use among the young Danes. The second types of patterns are the normative places of convenient food...

  4. Irradiation of packaged food

    International Nuclear Information System (INIS)

    Kilcast, D.

    1990-01-01

    Food irradiation is used to improve the safety of food by killing insects and microorganisms, to inhibit sprouting in crops such as onions and potatoes and to control ripening in agricultural produce. In order to prevent re-infestation and re-contamination it is essential that the food is suitably packed. Consequently, the packaging material is irradiated whilst in contact with the food, and it is important that the material is resistant to radiation-induced changes. In this paper the nature of the irradiation process is reviewed briefly, together with the known effects of irradiation on packaging materials and their implications for the effective application of food irradiation. Recent research carried out at the Leatherhead Food RA on the possibility of taint transfer into food is described. (author)

  5. Nigerian Food Journal: Editorial Policies

    African Journals Online (AJOL)

    The Nigerian Food Journal (NIFOJ) is a journal of international standard ... of special attributes and advantages of food products and materials, technical ... the various disciplines among members who are employed in food research, the food ...

  6. Radioactivity and foods

    International Nuclear Information System (INIS)

    Olszyna Marzys, A.E.

    1991-01-01

    The purpose of this article is to describe and contrast two relationships between radiation and food-on the one hand, beneficial preservation of food by controlled exposure to ionizing radiation; and, on the other, contamination of food by accidental incorporation of radioactive nuclides within the food itself. In food irradiation, electrons or electromagnetic radiation is used to destroy microorganisms and insects or prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undesirable changes or induced radioactivity is produced in the irradiated food. An altogether different situation is presented by exposure of food animals and farming areas to radioactive materials, as occurred after the major Soviet nuclear reactor accident at Chernobyl. This article furnishes the basic information needed to understand the nature of food contamination associated with that event and describes the work of international organizations seeking to establish appropriate safe limits for levels of radioactivity in foods. 14 refs, 4 tabs

  7. Food irradiation and sterilization

    Science.gov (United States)

    Josephson, Edward S.

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

  8. Food irradiation and sterilization

    International Nuclear Information System (INIS)

    Josephson, E.S.

    1981-01-01

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25 to 70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning in achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70 to 80 0 C (bacon to 53 0 C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurrence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40 0 C to -20 0 C). Radappertized foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for 'wholesomeness' (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effects of radappertization on the 'wholesomeness' characteristics of these foods. (author)

  9. Radioactivity and foods

    International Nuclear Information System (INIS)

    Olszyna-Marzys, A.E.

    1991-01-01

    The purpose of this article is to describe and contrast two relationships between radiation and food on the one hand, beneficial preservation of food by controlled exposure to ionizing radiation; and, on the other, contamination of food by accidental incorporation of radioactive nuclides within the food itself. In food irradiation, electrons or electromagnetic radiation is used to destroy microorganisms and insects or prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undesirable changes or induced radioactivity is produced in the irradiated food. An altogether different situation is presented by exposure of food animals and farming areas to radioactive materials, as occurred after the major Soviet nuclear reactor accident at Chernobyl. This article furnishes the basic information needed to understand the nature of food contamination associated with that event and describes the work of international organizations seeking to establish appropriate safe limits for levels of radioactivity in foods

  10. Mood, food, and obesity

    Directory of Open Access Journals (Sweden)

    Minati eSingh

    2014-09-01

    Full Text Available Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Thus, a gratification habit through a favorable food leads to overeating and morbid obesity. Overeating and obesity stems from many biological factors engaging both central and peripheral systems in a bi-directional manner involving mood and emotions. Emotional eating and altered mood can also lead to altered food choice and intake leading to overeating and obesity. Research findings from human and animal studies support a two-way link between three concepts, mood, food, and obesity. The focus of this article is to provide an overview of complex nature of food intake where various biological factors link mood, food intake, and brain signaling that engages both peripheral and central nervous system signaling pathways in a bi-directional manner in obesity.

  11. Mood, food, and obesity.

    Science.gov (United States)

    Singh, Minati

    2014-01-01

    Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA) production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Thus, a gratification habit through a favorable food leads to overeating and morbid obesity. Overeating and obesity stems from many biological factors engaging both central and peripheral systems in a bi-directional manner involving mood and emotions. Emotional eating and altered mood can also lead to altered food choice and intake leading to overeating and obesity. Research findings from human and animal studies support a two-way link between three concepts, mood, food, and obesity. The focus of this article is to provide an overview of complex nature of food intake where various biological factors link mood, food intake, and brain signaling that engages both peripheral and central nervous system signaling pathways in a bi-directional manner in obesity.

  12. Food Irradiation in Japan

    Energy Technology Data Exchange (ETDEWEB)

    Kawabata, T.

    1981-09-15

    Since 1967 research activities on food irradiation in Japan have been carried out under the National Food Irradiation Programme by the Japanese Atomic Energy Commission. The programme has been concentrated on the technological and economical feasibility and wholesomeness testings of seven irradiated food items of economic importance to the country, i.e. potatoes, onions, wheat, rice, 'kamaboko' (fish-paste products), 'Vienna' sausages and mandarin oranges. By now most studies, including wholesomeness testings of these irradiated food items, have been completed. In Japan, all foods or food additives for sale are regulated by the Food Sanitation Law enforced in 1947. Based on studies made by the national programme, irradiated potatoes were given 'unconditional acceptance' for human consumption in 1972. At present, irradiated potatoes are the only food item which has so far been approved by the Minister of Health and Welfare. Unless the Minister of Health and Welfare has declared that items are not harmful to human health on obtaining comments from the Food Sanitation Investigation Council, no irradiated food can be processed or sold. In addition, the import of irradiated foodstuffs other than potatoes from foreign countries is prohibited by law.

  13. Mood, food, and obesity

    Science.gov (United States)

    Singh, Minati

    2014-01-01

    Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA) production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Thus, a gratification habit through a favorable food leads to overeating and morbid obesity. Overeating and obesity stems from many biological factors engaging both central and peripheral systems in a bi-directional manner involving mood and emotions. Emotional eating and altered mood can also lead to altered food choice and intake leading to overeating and obesity. Research findings from human and animal studies support a two-way link between three concepts, mood, food, and obesity. The focus of this article is to provide an overview of complex nature of food intake where various biological factors link mood, food intake, and brain signaling that engages both peripheral and central nervous system signaling pathways in a bi-directional manner in obesity. PMID:25225489

  14. Food ionizing treatment

    International Nuclear Information System (INIS)

    Strasser, A.; Raffi, J.; Hasselmann, C.

    1997-01-01

    Treatment of food with ionizing radiation is increasingly being recognized as a means of reducing food-borne illnesses and associated medical and other costs. In addition, the process may contribute to food security by preventing post-harvest losses, thereby making more food available to more people, eventually at lower cost. An ever increasing number of countries has approved the irradiation of a long and growing list of different food items, groups of classes, ranging from spices to grains to fruit and vegetables to meats and poultry and seafood. However, perception by consumers has been controversial and concerns have been expressed, particularly related to the safety of irradiated food. Therefore, the toxicological aspects of irradiated food are addressed in this dossier. It should be recognized that food irradiation is perhaps the most thoroughly investigated food processing technology. According to the World Health Organization 'irradiated food produced in accordance with established Good Manufacturing Practice can be considered safe and nutritionally adequate'. A recent evaluation by a WHO/FAO/IAEA study group (Geneva, Sept. 1997) even came to the conclusion, 'that as long as sensory qualities of food are retained and harmful microorganisms are destroyed, the actual amount of ionizing radiation applied is of secondary consideration'. Thus, also treatment of food with doses greater than the currently recommended upper level of 10 kGy by the Codex Alimentarius Commission will not lead to changes in the composition of the food that, from a toxicological point of view, would have an adverse effect on human health. (author)

  15. Reducing food losses by intelligent food logistics.

    Science.gov (United States)

    Jedermann, Reiner; Nicometo, Mike; Uysal, Ismail; Lang, Walter

    2014-06-13

    The need to feed an ever-increasing world population makes it obligatory to reduce the millions of tons of avoidable perishable waste along the food supply chain. A considerable share of these losses is caused by non-optimal cold chain processes and management. This Theme Issue focuses on technologies, models and applications to monitor changes in the product shelf life, defined as the time remaining until the quality of a food product drops below an acceptance limit, and to plan successive chain processes and logistics accordingly to uncover and prevent invisible or latent losses in product quality, especially following the first-expired-first-out strategy for optimized matching between the remaining shelf life and the expected transport duration. This introductory article summarizes the key findings of this Theme Issue, which brings together research study results from around the world to promote intelligent food logistics. The articles include three case studies on the cold chain for berries, bananas and meat and an overview of different post-harvest treatments. Further contributions focus on the required technical solutions, such as the wireless sensor and communication system for remote quality supervision, gas sensors to detect ethylene as an indicator of unwanted ripening and volatile components to indicate mould infections. The final section of this introduction discusses how improvements in food quality can be targeted by strategic changes in the food chain.

  16. Agriculture, pesticides, food security and food safety

    Energy Technology Data Exchange (ETDEWEB)

    Carvalho, Fernando P. [Instituto Tecnologico e Nuclear, Departamento de Proteccao Radiologica e Seguranca Nuclear, Estrada Nacional 10, P-2686-953 Sacavem (Portugal)]. E-mail: carvalho@itn.pt

    2006-11-15

    Decades ago, agrochemicals were introduced aiming at enhancing crop yields and at protecting crops from pests. Due to adaptation and resistance developed by pests to chemicals, every year higher amounts and new chemical compounds are used to protect crops, causing undesired side effects and raising the costs of food production. Eventually, new techniques, including genetically modified organisms (GMOs) resistant to pests, could halt the massive spread of agrochemicals in agriculture fields. Biological chemical-free agriculture is gaining also more and more support but it is still not able to respond to the need for producing massive amounts of food. The use of agrochemicals, including pesticides, remains a common practice especially in tropical regions and South countries. Cheap compounds, such as DDT, HCH and lindane, that are environmentally persistent, are today banned from agriculture use in developed countries, but remain popular in developing countries. As a consequence, persistent residues of these chemicals contaminate food and disperse in the environment. Coordinated efforts are needed to increase the production of food but with a view to enhanced food quality and safety as well as to controlling residues of persistent pesticides in the environment.

  17. Agriculture, pesticides, food security and food safety

    International Nuclear Information System (INIS)

    Carvalho, Fernando P.

    2006-01-01

    Decades ago, agrochemicals were introduced aiming at enhancing crop yields and at protecting crops from pests. Due to adaptation and resistance developed by pests to chemicals, every year higher amounts and new chemical compounds are used to protect crops, causing undesired side effects and raising the costs of food production. Eventually, new techniques, including genetically modified organisms (GMOs) resistant to pests, could halt the massive spread of agrochemicals in agriculture fields. Biological chemical-free agriculture is gaining also more and more support but it is still not able to respond to the need for producing massive amounts of food. The use of agrochemicals, including pesticides, remains a common practice especially in tropical regions and South countries. Cheap compounds, such as DDT, HCH and lindane, that are environmentally persistent, are today banned from agriculture use in developed countries, but remain popular in developing countries. As a consequence, persistent residues of these chemicals contaminate food and disperse in the environment. Coordinated efforts are needed to increase the production of food but with a view to enhanced food quality and safety as well as to controlling residues of persistent pesticides in the environment

  18. Food Components and Supplements

    DEFF Research Database (Denmark)

    Parlesak, Alexandr

    2012-01-01

    The major part of food consists of chemical compounds that can be used for energy production, biological synthesis, or maintenance of metabolic processes by the host. These components are defined as nutrients, and can be categorized into macronutrients (proteins, carbohydrates, triglycerides......, and alcohol), minerals, and micronutrients. The latter category comprises 13 vitamins and a hand full of trace elements. Many micronutrients are used as food supplements and are ingested at doses exceeding the amounts that can be consumed along with food by a factor of 10–100. Both macro- and micronutrients...... can interact with enzyme systems related to xenobiotic metabolism either by regulation of their expression or direct interference with their enzymatic activity. During food consumption, we consume a wide range of xenobiotics along with the consumable food, either as an original part of the food (e...

  19. Packing for food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Chmielewski, A G [Institute of Nuclear Chemistry and Technology, Warsaw (Poland)

    2006-07-01

    Joint FAO/IAEA/WHO Expert Committee approved the use of radiation treatment of foods. Nowadays food packaging are mostly made of plastics, natural or synthetic, therefore effect of irradiation on these materials is crucial for packing engineering for food irradiation technology. By selecting the right polymer materials for food packaging it can be ensured that the critical elements of material and product performance are not compromised. When packaging materials are in contact with food at the time of irradiation that regulatory approvals sometimes apply. The review of the R-and-D and technical papers regarding material selection, testing and approval is presented in the report. The most information come from the USA where this subject is well elaborated, the International Atomic Energy Agency (IAEA) reports are reviewed as well. The report can be useful for scientists and food irradiation plants operators. (author)

  20. Packing for food irradiation

    International Nuclear Information System (INIS)

    Chmielewski, A.G.

    2006-01-01

    Joint FAO/IAEA/WHO Expert Committee approved the use of radiation treatment of foods. Nowadays food packaging are mostly made of plastics, natural or synthetic, therefore effect of irradiation on these materials is crucial for packing engineering for food irradiation technology. By selecting the right polymer materials for food packaging it can be ensured that the critical elements of material and product performance are not compromised. When packaging materials are in contact with food at the time of irradiation that regulatory approvals sometimes apply. The review of the R-and-D and technical papers regarding material selection, testing and approval is presented in the report. The most information come from the USA where this subject is well elaborated, the International Atomic Energy Agency (IAEA) reports are reviewed as well. The report can be useful for scientists and food irradiation plants operators. (author)

  1. Food irradiation in perspective

    International Nuclear Information System (INIS)

    Henon, Y.M.

    1995-01-01

    Food irradiation already has a long history of hopes and disappointments. Nowhere in the world it plays the role that it should have, including in the much needed prevention of foodborne diseases. Irradiated food sold well wherever consumers were given a chance to buy them. Differences between national regulations do not allow the international trade of irradiated foods. While in many countries food irradiation is still illegal, in most others it is regulated as a food additive and based on the knowledge of the sixties. Until 1980, wholesomeness was the big issue. Then the ''prerequisite'' became detection methods. Large amounts of money have been spent to design and validate tests which, in fact, aim at enforcing unjustified restrictions on the use of the process. In spite of all the difficulties, it is believed that the efforts of various UN organizations and a growing legitimate demand for food safety should in the end lead to recognition and acceptance. (Author)

  2. Food Retailers and Obesity.

    Science.gov (United States)

    Stanton, Rosemary A

    2015-03-01

    We live in an 'obesogenic environment' where we are constantly bombarded with choices that encourage us to move less and eat more. Many factors influence our dietary choices, including the expert marketers who advise manufacturers on ways to encourage the population to buy more, especially profitable, palatable 'ultra-processed' foods. Supermarkets themselves have become skilled in manipulating buying behaviour, using their layout and specific product placement as well as advertising to maximise purchases of particular foods. Increasingly, supermarkets push their own 'house' brands. Those marketing fast foods also use persuasive tactics to attract customers, especially children who they entice with non-food items such as promotional or collectable toys. There is no mystery to the increase in obesity: our energy intake from foods and drinks has increased over the same period that energy output has decreased. Obesity has a range of relevant factors, but there is little doubt that marketing from supermarkets and fast food retailers has played a role.

  3. Ethical Food Consumption

    DEFF Research Database (Denmark)

    Heerwagen, Lennart Ravn

    So-called ‘ethical’ food products have spread across the industrialised world. These are products that are produced under labelling schemes with extraordinary attentiveness to issues such as farm animal welfare and environmental protection. Political decision-makers and other stakeholders in food...... protection. In particular, it aims to examine the concrete improvements that may be pursued through markets for ethical food, and how these improvements are influenced by factors related to individual consumers’ choice of food. This thesis is structured around three research papers that illuminate different...... aspects of ethical food consumption and, based on this, provide concrete policy inputs. The scope of the research is highly interdisciplinary, and includes perspectives from ethics and the social sciences on food consumption. Paper I: Can increased organic consumption mitigate climate changes...

  4. Food irradiation now

    International Nuclear Information System (INIS)

    1982-01-01

    From the start the Netherlands has made an important contribution to the irradiation of food through microbiological and toxicological research as well as through the setting-up of a pilot plant by the government and through the practical application of 'Gammaster' on a commercial basis. The proceedings of this tenth anniversary symposium of 'Gammaster' present all aspects of food irradiation and will undoubtedly help to remove the many misunderstandings. They offer information and indicate to the potential user a method that can make an important contribution to the prevention of decay and spoilage of foodstuffs and to the exclusion of food-borne infections and food poisoning in man. The book includes 8 contributions and 4 panel discussions in the field of microbiology; technology; legal aspects; and consumer aspects of food irradiation. As an appendix, the report 'Wholesomeness of irradiated food' of a joint FAO/IAEA/WHO Expert Committee has been added. (orig./G.J.P.)

  5. Sustainable Food Consumption

    DEFF Research Database (Denmark)

    Reisch, Lucia; Eberle, Ulrike; Lorek, Sylvia

    2013-01-01

    Contemporary food production and consumption cannot be regarded as sustainable and raises problems with its wide scope involving diverse actors. Moreover, in the face of demographic change and a growing global population, sus-tainability problems arising from food systems will likely become more...... and globalization of agriculture and food processing, the shift of consumption patterns toward more dietary animal protein, the emergence of modern food styles that entail heavily processed products, the growing gap on a global scale between rich and poor, and the paradoxical lack of food security amid an abundance...... of food. These factors are attributable to national and international policies and regulations, as well as to prevalent business prac-tices and, in particular, consumers' values and habits. The most effective ways for affluent societies to reduce the environmental impact of their diets are to reduce...

  6. The food metabolome

    DEFF Research Database (Denmark)

    Scalbert, Augustin; Brennan, Lorraine; Manach, Claudine

    2014-01-01

    to the diet. By its very nature it represents a considerable and still largely unexploited source of novel dietary biomarkers that could be used to measure dietary exposures with a high level of detail and precision. Most dietary biomarkers currently have been identified on the basis of our knowledge of food......The food metabolome is defined as the part of the human metabolome directly derived from the digestion and biotransformation of foods and their constituents. With >25,000 compounds known in various foods, the food metabolome is extremely complex, with a composition varying widely according...... by the recent identification of novel biomarkers of intakes for fruit, vegetables, beverages, meats, or complex diets. Moreover, examples also show how the scrutiny of the food metabolome can lead to the discovery of bioactive molecules and dietary factors associated with diseases. However, researchers still...

  7. Novel natural food antimicrobials.

    Science.gov (United States)

    Juneja, Vijay K; Dwivedi, Hari P; Yan, Xianghe

    2012-01-01

    Naturally occurring antimicrobial compounds could be applied as food preservatives to protect food quality and extend the shelf life of foods and beverages. These compounds are naturally produced and isolated from various sources, including plants, animals and microorganisms, in which they constitute part of host defense systems. Many naturally occurring compounds, such as nisin, plant essential oils, and natamycin, have been widely studied and are reported to be effective in their potential role as antimicrobial agents against spoilage and pathogenic microorganisms. Although some of these natural antimicrobials are commercially available and applied in food processing, their efficacy, consumer acceptance and regulation are not well defined. This manuscript reviews natural antimicrobial compounds with reference to their applications in food when applied individually or in combination with other hurdles. It also reviews the mechanism of action of selected natural antimicrobials, factors affecting their antimicrobial activities, and future prospects for use of natural antimicrobials in the food industry.

  8. Food insecurity in Denmark

    DEFF Research Database (Denmark)

    Lund, Thomas Bøker; Holm, Lotte; Tetens, Inge

    2018-01-01

    .001) and higher risk of psychological distress (women: adj.RR 2.42 P Obesity was more prevalent in low/very low food secure women (RR 2.44 P Food insecurity in Denmark is associated with adverse factors...... such as unhealthy diet, obesity, life satisfaction, and psychological distress. It is important to widen food insecurity research to non-liberal welfare states since low/very low food security is negatively associated with unhealthy eating and other health indicators, even in a social-democratic welfare state.......Background: Food insecurity and its consequences have not received much attention in the Nordic, social-democratic welfare states. This study reports the prevalence of low and very low food security in Denmark, identifies its socio-demographic determinants and examines its associations with eating...

  9. Prospects for food irradiation

    International Nuclear Information System (INIS)

    Kilcast, David

    1990-01-01

    Recent legislation will permit the introduction of food irradiation in the UK. This development has been met with protests from consumer groups, and some wariness among retailers. David Kilcast, of the Leatherhead Food Research Association, explains the basic principles and applications of food irradiation, and argues that a test marketing campaign should be initiated. The consumer, he says, will have the final say in the matter. (author)

  10. Where Food Comes From

    International Nuclear Information System (INIS)

    Henriques, Sasha

    2013-01-01

    Full text: 40% of our land is used for agriculture; land threatened by desertification, salinity, and loss of nutritional content, thereby threatening the food security of millions. The Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture is using nuclear science to track carbon through the plant cycle because healthy soil has more carbon, and healthy soil produces much more nutritious food. (author)

  11. Restaurant Food Cooling Practices†

    Science.gov (United States)

    BROWN, LAURA GREEN; RIPLEY, DANNY; BLADE, HENRY; REIMANN, DAVE; EVERSTINE, KAREN; NICHOLAS, DAVE; EGAN, JESSICA; KOKTAVY, NICOLE; QUILLIAM, DANIELA N.

    2017-01-01

    Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention’s Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study. PMID:23212014

  12. Mobile food ordering application

    OpenAIRE

    Yang, Fan

    2014-01-01

    The purpose of this thesis was to build a food ordering client server application for Tom Yum Thai Oy, which is a Thai restaurant in Vaasa. For the customer, this application provides a view of current food information (category, name, image,price, description etc.) on the website and Android application. The customer can order food from these two platforms. For the administrator in restaurant, this application offers a series of operations to add, update, delete and query the information of ...

  13. Food Safety & Standards

    Institute of Scientific and Technical Information of China (English)

    2005-01-01

    @@ An increasing number of people have realized that food safety is an important issue for public health. It not only concerns public health and safety, but also has direct influence on national economic progress and social development. The development and implementation of food safety standards play a vital role in protecting public health, as well as in standardizing and facilitating the sound development of food production and business.

  14. Gastrointestinal food allergies.

    Science.gov (United States)

    Heine, Ralf G

    2015-01-01

    Gastrointestinal food allergies present during early childhood with a diverse range of symptoms. Cow's milk, soy and wheat are the three most common gastrointestinal food allergens. Several clinical syndromes have been described, including food protein-induced enteropathy, proctocolitis and enterocolitis. In contrast with immediate, IgE-mediated food allergies, the onset of gastrointestinal symptoms is delayed for at least 1-2 hours after ingestion in non-IgE-mediated allergic disorders. The pathophysiology of these non-IgE-mediated allergic disorders is poorly understood, and useful in vitro markers are lacking. The results of the skin prick test or measurement of the food-specific serum IgE level is generally negative, although low-positive results may occur. Diagnosis therefore relies on the recognition of a particular clinical phenotype as well as the demonstration of clear clinical improvement after food allergen elimination and the re-emergence of symptoms upon challenge. There is a significant clinical overlap between non-IgE-mediated food allergy and several common paediatric gastroenterological conditions, which may lead to diagnostic confusion. The treatment of gastrointestinal food allergies requires the strict elimination of offending food allergens until tolerance has developed. In breast-fed infants, a maternal elimination diet is often sufficient to control symptoms. In formula-fed infants, treatment usually involves the use an extensively hydrolysed or amino acid-based formula. Apart from the use of hypoallergenic formulae, the solid diets of these children also need to be kept free of specific food allergens, as clinically indicated. The nutritional progress of infants and young children should be carefully monitored, and they should undergo ongoing, regular food protein elimination reassessments by cautious food challenges to monitor for possible tolerance development. © 2015 S. Karger AG, Basel.

  15. Food irradiation: global aspects

    International Nuclear Information System (INIS)

    Vinning, G.

    1988-01-01

    As a commercial activity, food irradiation is twenty years old, but is backed by nearly eighty years of research on gamma irradiation and sixty years knowledge of application of the technology to food. An overview is given of the global boom and then the hiatus in its legislative and commercial applications. It is emphasised that in Australia, the overseas experience provides a number of models for proceeding further for food manufacturers, consumers and Government. 13 refs

  16. Ionization of food products

    International Nuclear Information System (INIS)

    Vasseur, J.P.

    1991-01-01

    After general remarks on foods preservation, on international works and on ionization future prospects, main irradiation sources are described. Recalls on radioactivity, on radiation-matter interaction, on toxicology of ionized foods and on ionized foods detection are given. Ionization applications to various products are reviewed, especially in: - Poultry meat - Fishing products - Fresh fruits and vegetables - Dry fruits and vegetables - spices, tea, infusion - prepacked products... An evaluation of economics and sociocultural impacts is presented in connection with recent experiments [fr

  17. Diagnosis of Food Allergy Based on Oral Food Challenge Test

    OpenAIRE

    Komei Ito; Atsuo Urisu

    2009-01-01

    Diagnosis of food allergy should be based on the observation of allergic symptoms after intake of the suspected food. The oral food challenge test (OFC) is the most reliable clinical procedure for diagnosing food allergy. The OFC is also applied for the diagnosis of tolerance of food allergy. The Japanese Society of Pediatric Allergy and Clinical Immunology issued the 'Japanese Pediatric Guideline for Oral Food Challenge Test in Food Allergy 2009' in April 2009, to provide information on a sa...

  18. Food safety information and food demand

    DEFF Research Database (Denmark)

    Smed, Sinne; Jensen, Jørgen Dejgård

    2005-01-01

    Purpose – The purpose of this paper is to analyze how news about food-related health risks affects consumers’ demands for safe food products. Design/methodology/approach – By identifying structural breaks in an econometrically estimated demand model, news with permanent impact on demand...... induces a permanent increase in the demand for pasteurized eggs, while more moderate negative news influences demand temporarily and to a lesser extent. There is, however, considerable variation in the response to food safety news across socio-demographic groups of consumers. Research limitations...... is distinguished from news with temporary impact. The Danish demand for pasteurized versus shell eggs is used as an illustrative case. Findings – Negative safety news about one product variety can provide significant stimulation to the demand for safe varieties. Severe negative news about the safety of shell eggs...

  19. Ban irradiation of food

    Energy Technology Data Exchange (ETDEWEB)

    Hashim, Hatijah bt; Gnanamuthu, E

    1986-12-31

    Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper

  20. Analysis of irradiated food

    International Nuclear Information System (INIS)

    Meier, W.

    1991-01-01

    Foods, e.g. chicken, shrimps, frog legs, spices, different dried vegetables, potatoes and fruits are legally irradiated in many countries and are probably also exported into countries, which do not permit irradiation of any food. Therefore all countries need analytical methods to determine whether food has been irradiated or not. Up to now, two physical (ESR-spectroscopy and thermoluminescence) and two chemical methods (o-tyrosine and volatile compounds) are available for routine analysis. Several results of the application of these four mentioned methods on different foods are presented and a short outlook on other methods (chemiluminescence, DNA-changes, biological assays, viscometric method and photostimulated luminescence) will be given. (author)

  1. Food scenarios 2025

    DEFF Research Database (Denmark)

    Sundbo, Jon

    2016-01-01

    This article presents the results of a future study of the food sector. Two scenarios have been developed using a combination of: 1) a summary of the relevant scientific knowledge, 2) systematic scenario writing, 3) an expert-based Delphi technique, and 4) an expert seminar assessment. The two...... scenarios present possible futures at global, national (Denmark) and regional (Zealand, Denmark) levels. The main scenario is called ‘Food for ordinary days and celebrations’ (a combination of ‘High-technological food production − The functional society’ and ‘High-gastronomic food − The experience society...

  2. Healthier Traditional Food

    OpenAIRE

    Edward F. Millen

    2017-01-01

    The study of traditional food and healthy eating habits has been one of the fast growing areas. All humans, both men and women, require food for their survival. However, both men and women indulge in food as if it were their sole purpose of existence. Hence, eating disorders are common among men and women. Then media has played an effective role not only in establishing faulty standards for traditional healthy food but also it has highlighted the importance of healthy eating. It has brought t...

  3. Food Scrap Generators

    Data.gov (United States)

    Vermont Center for Geographic Information — Here you will find Vermont businesses and institutions (such as restaurants, grocery stores, markets, hospitals, schools, food manufacturers, assisted living...

  4. Food poisoning. Pt. 2

    Energy Technology Data Exchange (ETDEWEB)

    Askar, A.; Treptow, H.

    1982-01-15

    In the present study information about food poisoning is compared and reviewed. From the viewpoint of a food technologist the toxic substances are represented in four sections: 1. Residues of substances used by plants and animals: pesticides, antibiotics, sexual hormones and psychopharmaces. 2. Environmental contaminants: heavy metals, radionuclides and polycyclic hydrocarbons. 3. Substances developing during the manufacture: food additives, asbest, parts of packing materials, and residual solvents. 4. Substances arising from processing: smoked and roasted food, non enzymatic reaction, oxidized and heated fats and irradiated foods. The mere presence of toxic substances does not make food unsafe or poisonous. Dangerous, because of their toxic or carcinogenic effects are: Pesticides (especially chlorinated organic pesticides), heavy metals (especially lead, mercury and cadmium), polycyclic hydrocarbons (3,4-benzpyren), nitrosamines and vinyl chloride. The other components are only dangerous if they are present in large ammounts. A good and responsible practise of agriculture and food manufacture processes, a watchful and competent official food control and well informed consumers can limit the danger of food poisoning and human health.

  5. Atomic energy and food

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1969-07-01

    International activities aimed at improving, increasing and conserving food supplies are fostered in special ways by the Joint Division of Atomic Energy in Food and Agriculture established by the Agency and the Food and Agriculture Organization of the United Nations. An examination of the processes by which food is produced and of the skills arising from nuclear techniques which are being applied is made here by Maurice Fried and Bjorn Sigurbjornsson. They are the Director and Deputy Director of the Joint Division, which is an integral part of both the Agriculture Department of FAO and of the Agency's Department of Research and Isotopes. (author)

  6. Ensuring food security

    Directory of Open Access Journals (Sweden)

    Valeriy Valentinovich Patsiorkovskiy

    2011-12-01

    Full Text Available This paper is devoted to the questions of further development of agricultural and food policy in the Russian Federation. The subject of in-depth consideration is the problem related to ensuring food safety. A critical review and analysis of major regulations in the field of food safety is made, including in the implementation of sanitary and epidemiological surveillance. The necessity of the expansion of measures to improve the statistics of food poisoning is grounded. The basic reasons for the spread of management practices of production and sale of food products that pose a threat to human life are revealed. The factors of unhindered penetration of local markets in the cities and the surrounding countrysides with counterfeiting, smuggling and production of global junk food manufacturers and consumer goods are defined. A systematic view is put on the problems of food production in the private farms, ways to limit direct access to the market of food and food raw materials, which production was not controlled and who have not passed state registration, are suggested. One of these problems is creation of independent industrial structures that link production and sales of small-scale sector goods.

  7. FOOD SAFETY TESTING LABORATORY

    Data.gov (United States)

    Federal Laboratory Consortium — This laboratory develops screening assays, tests and modifies biosensor equipment, and optimizes food safety testing protocols for the military and civilian sector...

  8. Zapping foods with radiation

    International Nuclear Information System (INIS)

    Sugarman, C.

    1992-01-01

    Does food that has been irradiated have fewer vitamins than food that hasn't? And what happens to the nutrients in strawberries, for example, if you irradiate, freeze, defrost and then bake the fruit in a pie? Those are some of the questions that resurfaced last month when the nation's first food irradiation plant opened in Mulberry, Fla. Marking Vindicator Inc.'s opening was a batch of irradiated strawberries and a rehash of one of the country's longest and most contentious food debates

  9. Moulds in food spoilage

    DEFF Research Database (Denmark)

    Filtenborg, Ole; Frisvad, Jens Christian; Thrane, Ulf

    1996-01-01

    There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highligh-ted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made...... the associated or critical funga and has been shown to consist of less than 10 species. In this paper the associated funga is described for the following foods: Citrus and pomaceous fruits, potato and yam tubers, onions, rye, wheat, rye bread, cheese and fermented sausages and whenever possible the selective...

  10. Ban irradiation of food

    International Nuclear Information System (INIS)

    Hashim, Hatijah bt; Gnanamuthu, E.

    1985-01-01

    Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper

  11. Active food packaging technologies.

    Science.gov (United States)

    Ozdemir, Murat; Floros, John D

    2004-01-01

    Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators, and antimicrobial containing films, are reviewed. The principle of operation of each active system is briefly explained. Recent technological advances in active packaging are discussed, and food related applications are presented. The effects of active packaging systems on food quality and safety are cited.

  12. The myth of comfort food.

    Science.gov (United States)

    Wagner, Heather Scherschel; Ahlstrom, Britt; Redden, Joseph P; Vickers, Zata; Mann, Traci

    2014-12-01

    People seek out their own idiosyncratic comfort foods when in negative moods, and they believe that these foods rapidly improve their mood. The purpose of these studies is to investigate whether comfort foods actually provide psychological benefits, and if so, whether they improve mood better than comparison foods or no food. Participants first completed an online questionnaire to indicate their comfort foods and a variety of comparison foods. During two lab sessions a week apart from each other (and at least a week after the online questionnaire, counterbalanced in order), participants watched films that induced negative affect. In one session, participants were then served their comfort food. In the other, participants were served an equally liked noncomfort food (Study 1), a neutral food (Study 2), or no food (Studies 3 and 4). Short-term mood changes were measured so that we could seek out psychological effects of these foods, rather than biochemical effects on mood from particular food components (e.g., sugars or vitamins). Comfort foods led to significant improvements in mood, but no more than other foods or no food. Although people believe that comfort foods provide them with mood benefits, comfort foods do not provide comfort beyond that of other foods (or no food). These results are likely not due to a floor effect because participants' moods did not return to baseline levels. Individuals may be giving comfort food "credit" for mood effects that would have occurred even in the absence of the comfort food.

  13. Novel food processing techniques

    Directory of Open Access Journals (Sweden)

    Vesna Lelas

    2006-12-01

    Full Text Available Recently, a lot of investigations have been focused on development of the novel mild food processing techniques with the aim to obtain the high quality food products. It is presumed also that they could substitute some of the traditional processes in the food industry. The investigations are primarily directed to usage of high hydrostatic pressure, ultrasound, tribomechanical micronization, microwaves, pulsed electrical fields. The results of the scientific researches refer to the fact that application of some of these processes in particular food industry can result in lots of benefits. A significant energy savings, shortening of process duration, mild thermal conditions, food products with better sensory characteristics and with higher nutritional values can be achieved. As some of these techniques act also on the molecular level changing the conformation, structure and electrical potential of organic as well as inorganic materials, the improvement of some functional properties of these components may occur. Common characteristics of all of these techniques are treatment at ambient or insignificant higher temperatures and short time of processing (1 to 10 minutes. High hydrostatic pressure applied to various foodstuffs can destroy some microorganisms, successfully modify molecule conformation and consequently improve functional properties of foods. At the same time it acts positively on the food products intend for freezing. Tribomechanical treatment causes micronization of various solid materials that results in nanoparticles and changes in structure and electrical potential of molecules. Therefore, the significant improvement of some rheological and functional properties of materials occurred. Ultrasound treatment proved to be potentially very successful technique of food processing. It can be used as a pretreatment to drying (decreases drying time and improves functional properties of food, as extraction process of various components

  14. Les littératures contemporaines sous l´angle du concept de nation = As literaturas contemporâneas sob o aspecto do conceito de nação

    Directory of Open Access Journals (Sweden)

    Dominique Marie Philippe Geneviève Boxus

    2009-01-01

    Full Text Available Devant l´actuelle déstabilisation du concept de nation en contexte demondialisation, quelles sont la pertinence et l´actualité d´une étude des littératures contemporaines sous l´angle de la nation ? Faut-il constater l´obsolescence du concept de littérature nationale ? Pour sortir d´une impasse théorique, la perspective historique s´avèreindispensable et une étude des avatars de la nation, concept et réalité, met sur la voie d´une vision élargie où la nation est révélée comme représentation: fiction symbolique ou mythe.À côté d´un modèle mythique hégémonique privilégiant l´homogène, un autre modèle national est identifié, caractérisé par l´hétérogène et servant d´auxiliaire aux collectivités excentriques en quête d´une identification. Comme expression privilégiée du mythe de lanation, la littérature joue un rôle fondamental dans l´invention de représentations nationales inédites, ce qui justifie la pérennité d´une recherche (sociologique et/ou thématique centrée sur le littéraire contemporain (ou passé, pourvu qu´elle opère à partird´un point de vue actualisé envisagé sous l´angle de la nation.Diante da atual desestabilização do conceito de nação em contexto de globalização, quais são a pertinência e a atualidade de um estudo das literaturas contemporâneas sob o ângulo da nação? Haverá de se constatar a obsolescência do conceito de literatura nacional? Para sair de um impasse teórico, apresenta-se uma história do conceito de nação, desde suas origens no século XVIII até os dias de hoje. Abre-se caminho para uma visão ampliada da nação, ou seja, para uma definição que a revela como representação: ficção simbólica ou mito. Ao lado de um modelo mítico hegemônico que privilegia o homogêneo, um outro modelo nacional é identificado, caracterizado pelo heterogêneo e auxiliando coletividades ex-cêntricas no seu esforço de identificação. Sendo uma

  15. Food safety objective: an integral part of food chain management

    NARCIS (Netherlands)

    Gorris, L.G.M.

    2005-01-01

    The concept of food safety objective has been proposed to provide a target for operational food safety management, leaving flexibility in the way equivalent food safety levels are achieved by different food chains. The concept helps to better relate operational food safety management to public

  16. Transforming Food Systems through Food Sovereignty: An Australian Urban Context

    Science.gov (United States)

    Davila, Federico; Dyball, Robert

    2015-01-01

    This article draws on La Via Campesina's definition of food sovereignty and its potential for reconceptualising food as a basic human right within the dominant Australian food discourse. We argue that the educative value that emerges from urban food production in Australia stems from the action of growing food and its capacity to transform…

  17. Rising food prices and household food security

    African Journals Online (AJOL)

    produce),4 which is the case for the majority of South Africans. In South Africa ... Expressed as a proportion of average monthly income, the increase in the cost of .... innovation in food, nutrition and broader agricultural policies. Mieke Faber ...

  18. Food sustainability, food security and the environment

    NARCIS (Netherlands)

    Helms, M.

    2004-01-01

    Sustainable development requires a deliberate choice in the direction of societal transition, but the options are narrowed down by the obligation to feed a growing world population. At present sufficient food is produced, but large differences exist in per capita supply. Poverty prevents many people

  19. Food irradiation and habitual consumption of food

    International Nuclear Information System (INIS)

    Omi, Nelson M.

    2005-01-01

    In the last years, an increasing amount of people is consuming more fruits, vegetables, seeds and sprouts, with the health effects of food in mind. Otherwise, the accepted shelf food safety found in some countries led to a growing trust in the product's hygienic quality, that leads to behaviors like opening a package and immediately consume the contents. Besides the well disseminated knowledge of good cooking practices, the lack of time, found mainly in big cities, may take to the dinning tables food with an increasing potential of pathogenic organisms contamination. For instance, the alfalfa, beam, clover and radish sprouts caused many reported Salmonella and E. coli outbreaks in countries like the USA, United Kingdom, Japan, Sweden, Finland, Canada and Denmark. Many of the likely source of contaminations were the contamination of the seeds before sprouting. To control these contaminations, the irradiation doses over 1 kGy is effective and the association of irradiation and chemical treatments is being studied. The bacteriological control performance of the irradiation becomes this technique one of the most applied to dry herbs and spices witch, without adequate treatment, could be important sources of foodborne outbreaks. Good production, handling, packing and distribution practices may, with the use of ionizing radiation to reach the desired bacteriological inactivation or decontamination level, significantly contribute to the necessary food safety, allowing it to be safely ready to eat. (author)

  20. Food Follies: Food Safety for College Students

    OpenAIRE

    Osborne, Michelle

    2010-01-01

    This project involves the production and dissemination of a basic food storage and safety course geared toward college students. The course covers basic preparation, sanitation, proper cooking temperatures, chilling and storage, as well as common pathogens to be aware of. MALS

  1. Study of the machining of uranium carbide rods obtained by continuous casting under electronic bombardment; Etude de l'usinage de barreaux de carbure d'uranium obtenus par coulee continue sous bombardement electronique

    Energy Technology Data Exchange (ETDEWEB)

    Rousset, P; Accary, A [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1965-07-01

    The authors consider the various methods of machining uranium mono-carbide and compare them critically in the case of their application to uranium carbide obtained by fusion under an electronic bombardment and continuous casting. This study leads them to propose two mechanical machining methods: cylindrical rectification and center-less rectification, preceded by a preliminary roughing out of a cylinder, the latter appearing more suitable. A study of the machining yields as a function of the diameter of the rough bars and of the diameter of the finished rods has shown that an optimum value of the rough bar diameter exists for each value of the finished rod diameter. It is found that the yield increases as the diameter itself increases, this yield rising from 45 per cent to around 70 per cent as the diameter of the rough bars increases from 25-26 mm to 37-38 mm. (authors) [French] Les auteurs envisagent les differentes methodes d'usinage du monocarbure d'uranium et se livrent a une etude critique de celles-ci, dans le cas de leur application a l'usinage de barreaux de carbure d'uranium obtenus par fusion sous bombardement electronique et coulee continue. Cette etude les conduit a proposer deux methodes d'usinage mecanique: la rectification cylindrique et la rectification 'centerless', precedee d'un ebauchage par carottage, la seconde paraissant la plus appropriee. L'etude des rendements d'usinage en fonction du diametre des barreaux bruts et du diametre des barreaux finis, a mis en evidence une valeur optimale du diametre des barreaux bruts pour chaque valeur du diametre des barreaux usines. Elle a montre que le rendement croit lorsque le diametre croit lui-meme, ce rendement passant d'environ 45 pour cent a environ 70 pour cent, lorsque le diametre des barreaux bruts passe de 25-26 mm a 37-38 mm.

  2. The compatibility of chromium-aluminium steels with high pressure carbon dioxid at intermediate- temperatures; Compatibilite des aciers au chrome-aluminium avec le gaz carbonique sous pression aux temperatures moyennes

    Energy Technology Data Exchange (ETDEWEB)

    Leclercq, D; Loriers, H; David, R; Darras, E [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1964-07-01

    With a view to their use in the exchangers of nuclear reactors of the graphite-gas or heavy water-gas types, the behaviour of chromium-aluminium steels containing up to 7 per cent chromium and 1.5 per cent aluminium has been studied in the presence of high-pressure carbon dioxide at temperatures of between 400 and 700 deg. C. The two most interesting grades of steel (2 per cent Cr - 0.35 per cent Al - 0.35 per cent Mo and 7 per cent Cr - 1.5 per cent Al - 0.6 per cent Si) are still compatible with carbon dioxide up to 550 and 600 deg. C respectively. A hot dip aluminised coating considerably increases resistance to oxidation of the first grade and should make possible its use up to temperatures of at least 600 deg. C. (authors) [French] Dans l'optique de leur emploi dans les echangeurs de reacteurs nucleaires des filieres graphite-gaz ou eau lourde-gaz, le comportement en presence de gaz carbonique sous pression d'aciers au chrome-aluminium, contenant jusqu'a 7 pour cent de chrome et 1,5 pour cent d'aluminium a ete etudie entre 400 et 700 deg. C. Les deux nuances les plus interessantes (2 pour cent Cr - 0,35 pour cent Al - 0,35 pour cent Mo et 7 pour cent Cr - 1,5 pour cent Al - 0,6 pour cent Si) restent compatibles avec le gaz carbonique jusqu'a 550 et 600 deg. C respectivement. Un revetement d'aluminium, effectue par immersion dans un bain fondu, ameliore notablement la resistance a l'oxydation de la premiere et doit permettre son empioi jusqu'a 600 deg. C au moins. (auteurs)

  3. Food Technologies: Fermentation

    NARCIS (Netherlands)

    Nout, M.J.R.

    2014-01-01

    Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food or beverage. Although the word ‘fermentation’ indicates ‘anaerobic metabolism,’ it is also used in a broader sense to indicate all anaerobic and aerobic microbiological and biochemical

  4. Global Food Governance

    NARCIS (Netherlands)

    Oosterveer, P.J.M.

    2005-01-01

    Globalisation in food production and consumption is fundamentally transforming a wide variety of social practices at different levels in society. Simply adding another level of governance will therefore not solve the problems related to food production and consumption in global modernity. Different

  5. Detection of ionized foods

    International Nuclear Information System (INIS)

    Beerens, H.

    1986-01-01

    Irradiated foods and feed might be identified with two kinds of tests: 1. biochemical: detection of specific products are not yet available 2. microbiological: when a microbial species dissapears from a sample of food i.e. it is not detectable after enrichment (for instance Coliforms in hamburgers) it is likely that the sample has been ionized [fr

  6. Making Smart Food Choices

    Science.gov (United States)

    ... turn JavaScript on. Feature: Healthy Aging Making Smart Food Choices Past Issues / Winter 2015 Table of Contents Everyday ... NIH www.nia.nih.gov/Go4Life Making Smart Food Choices To maintain a healthy weight, balance the calories ...

  7. Pricing a Convenience Food.

    Science.gov (United States)

    Gabor, Andre

    1980-01-01

    Discusses a study undertaken by the Nottingham University Consumer Study Group to determine market operation for popular convenience foods in England. Information is presented on distribution of purchases, brand loyalties of respondents to a questionnaire regarding convenience foods, and market fluctuation due to inflation. (Author/DB)

  8. EU Food Law Handbook

    NARCIS (Netherlands)

    Meulen, van der B.M.J.

    2014-01-01

    The twenty-first century has witnessed a fundamental reform of food law in the European Union, to the point where modern EU food law has now come of age. This book presents the most significant elements of these legal developments with contributions from a highly qualified team of academics and

  9. Food commodities from microalgae

    NARCIS (Netherlands)

    Draaisma, R.B.; Wijffels, R.H.; Slegers, P.M.; Brentner, L.B.; Roy, A.; Barbosa, M.J.

    2013-01-01

    The prospect of sustainable production of food ingredients from photoautotrophic microalgae was reviewed. Clearly, there is scope for microalgal oils to replace functions of major vegetable oils, and in addition to deliver health benefits to food products. Furthermore, with a limited production

  10. Environmental radioactivity in foods

    International Nuclear Information System (INIS)

    Fischer, E.; Jakubick, V.; Kalus, W.; Mueller, H.

    1978-01-01

    This part of the bibliography series, which has changed its name with issue no. 24 (formerly: 'Contamination and decontamination of foods') lists 208 pieces of literature, mainly of the last two years. The literature is classified according to the following main fields. General aspects, environmental radioactivity, radioecology, and radionuclides in foods. (MG) [de

  11. Food Safety - Multiple Languages

    Science.gov (United States)

    ... dialect)) PDF Centers for Disease Control and Prevention French (français) Expand Section Keep Food and Water Safe After a Disaster or Emergency - ... Water Safe After a Disaster or Emergency - français (French) HTML ... Centers for Disease Control and Prevention Haitian Creole (Kreyol ayisyen) Expand Section Keep Food and Water Safe After a Disaster or Emergency - ...

  12. Preserving food with radiation

    International Nuclear Information System (INIS)

    Thomas, A.C

    1978-01-01

    Food irradiation is becoming an increasingly more important method of food preservataion. The irradiation process and its advangages are briefly described, and its use in the preservation of poultry and various kinds of fruits is discussed. Fruit export is hampered by restrictions due to infestation. Radiation disinfestation will therefore be of great advantage and may lead to a growth in export markets

  13. Food irradiation: the facts

    International Nuclear Information System (INIS)

    Hamilton, M.

    1990-01-01

    The author explains in simple question and answer form what is entailed in the irradiation of food and attempts to dispel some of the anxieties surrounding the process. Benefits and limitations, controls, labelling safety, and tests for the detection of the use irradiation in food preparation are some of the topics dealt with in outline. (author)

  14. Food Service Management

    Science.gov (United States)

    Rappole, C. L.; Louvier, S. A.

    1985-01-01

    A study to design a food service system using current technology to serve a small scale Space Station was conducted. The psychological, sociological and nutritional factors affecting feeding in microgravity conditions was investigated. The logistics of the food service system was defined.

  15. Perspective on food irradiation

    International Nuclear Information System (INIS)

    Anon.

    1987-01-01

    Recent US Food and Drug Administration approval of irradiation treatment for fruit, vegetables and pork has stimulated considerable discussion in the popular press on the safety and efficacy of irradiation processing of food. This perspective is designed to summarize the current scientific information available on this issue

  16. Trends in Food Packaging.

    Science.gov (United States)

    Ott, Dana B.

    1988-01-01

    This article discusses developments in food packaging, processing, and preservation techniques in terms of packaging materials, technologies, consumer benefits, and current and potential food product applications. Covers implications due to consumer life-style changes, cost-effectiveness of packaging materials, and the ecological impact of…

  17. Food irradiation 2009

    International Nuclear Information System (INIS)

    Narvaiz, Patricia

    2009-01-01

    Food irradiation principles; its main applications, advantages and limitations; wholesomeness, present activities at Ezeiza Atomic Centre; research coordinated by the International Atomic Energy Agency; capacity building; and some aspects on national and international regulations, standards and commercialization are briefly described. At present 56 countries authorize the consumption of varied irradiated foods; trade is performed in 32 countries, with about 200 irradiation facilities. Argentina pioneered nuclear energy knowledge and applications in Latin America, food irradiation included. A steady growth of food industrial volumes treated in two gamma facilities can be observed. Food industry and producers show interest towards new facilities construction. However, a 15 years standstill in incorporating new approvals in the Argentine Alimentary Code, in spite of consecutive request performed either by CNEA or some food industries restricts, a wider industrial implementation, which constitute a drawback to future regional commercialization in areas such as MERCOSUR, where Brazil since 2000 freely authorize food irradiation. Besides, important chances in international trade with developed countries will be missed, like the high fresh fruits and vegetables requirements United States has in counter-season, leading to convenient sale prices. The Argentine food irradiation facilities have been designed and built in the country. Argentina produces Cobalt-60. These capacities, unusual in the world and particularly in Latin America, should be protected and enhanced. Being the irradiation facilities scarce and concentrated nearby Buenos Aires city, the possibilities of commercial application and even research and development are strongly limited for most of the country regions. (author) [es

  18. Food-borne pathogens

    International Nuclear Information System (INIS)

    Niemand, J.G.

    1985-01-01

    The Salmonella scare reinforced the importance of never taking chances when it comes to controlling pathogens. The issue has been resolved by radurisation. The article deals with the various pathogens that can effect food and argues the case for radurisation in dealing with them. It also looks at some of the other food products that can be treated using this process

  19. Asian fungal fermented food

    NARCIS (Netherlands)

    Nout, M.J.R.; Aidoo, K.E.

    2010-01-01

    In Asian countries, there is a long history of fermentation of foods and beverages. Diverse micro-organisms, including bacteria, yeasts and moulds, are used as starters, and a wide range of ingredients can be made into fermented foods. The main raw materials include cereals, leguminous seeds,

  20. Niigugim Qalgadangis (Atkan Food).

    Science.gov (United States)

    Dirks, Moses; Dirks, Lydia

    A history of food gathering and food preparation techniques of Alaska natives on Atka Island in the Aleutians are presented in Western Aleut and English with illustrations by J. Leslie Boffa and Mike Dirks. Directions are given for preparing: various plants, including wild rice; salted, dried, or smoked fish; baked flour; fried dough; boiled…

  1. Food and mood.

    Science.gov (United States)

    Ottley, C

    A number of specific nutrients and other active substances in foods are thought to have a direct impact on mood. Carol Ottley explores the evidence linking food with aspects of mood and behaviour. Areas covered include premenstrual syndrome, chocolate craving, mood swings, and how we eat in relation to specific mood states such as fear, happiness and anxiety.

  2. Radiation processing of food

    International Nuclear Information System (INIS)

    Saint-Lebe, L.; Raffi, J.

    1983-06-01

    The ionizing radiations available for food processing are defined, their mode of action and principal effects are described. Toxicological studies (animal tests, radiochemistry) concerning irradiated food are reviewed. The characteristics of the irradiation procedure and the prospects of its industrial development in France are presented [fr

  3. Food for Disasters

    Centers for Disease Control (CDC) Podcasts

    2012-07-23

    When disaster strikes, you might not have access to food or water. This podcast discusses types of emergency food supplies you should keep on hand in your emergency kit.  Created: 7/23/2012 by Office of Public Health Preparedness and Response (PHPR).   Date Released: 7/23/2012.

  4. Agriculture and food processing

    International Nuclear Information System (INIS)

    Muhammad Lebai Juri

    2003-01-01

    This chapter discuss the application of nuclear technology in agriculture sector. Nuclear Technology has help agriculture and food processing to develop tremendously. Two techniques widely use in both clusters are ionization radiation and radioisotopes. Among techniques for ionizing radiation are plant mutation breeding, SIT and food preservation. Meanwhile radioisotopes use as a tracer for animal research, plant soil relations water sedimentology

  5. Food irradiation control

    International Nuclear Information System (INIS)

    Ley, F.J.

    1988-01-01

    A brief review is given of the control and monitoring of food irradiation with particular emphasis on the UK situation. After describing legal aspects, various applications of food irradiation in different countries are listed. Other topics discussed include code of practice for general control for both gamma radiation and electron beam facilities, dose specification, depth dose distribution and dosimetry. (U.K.)

  6. Irradiation of foods

    International Nuclear Information System (INIS)

    Pai, J.S.

    2001-01-01

    Although irradiation is being investigated for the last more than 50 years for the application in preservation of food, it has not yet been exploited commercially in some countries like India. No other food processing technique has undergone such close scrutiny. There are many advantages to this process, which few others can claim. The temperature remains ambient during the process and the form of the food does not change resulting in very few changes in the sensory and nutritive quality of the food product. At the same time the microorganisms are effectively destroyed. Most of the spoilage and pathogenic organisms are sensitive to irradiation. Fortunately, most governments are supportive for the process and enacting laws permitting the process for foods

  7. Food health branding

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros

    2010-01-01

    The soaring rates of dietary-related diseases have increased the need for interventions in consumers' healthy eating behaviour. The two main avenues followed so far have focused on either making consumers change their food choices or improving the nutrition content of food products. Both avenues...... are said to have limitations since consumers often base their choices on heuristics that simplify their choices, such as brands. Therefore, branding is considered an important tool in communicating the value of health and contributing towards healthier food choices. However, branding a food product based...... on the value of health is not an easy practice as strategies employed may often fail to convey the value of health. Based on a case study approach drawn from the Danish food industry, this paper has two objectives: 1) provide a line of insight on how marketing mix elements are used to convey a healthy brand...

  8. [Problems of food authenticity].

    Science.gov (United States)

    Czerwiecki, Ludwik

    2004-01-01

    In this review the several data concerning food authenticity were presented. Typical examples of food adulteration were described. The most known are adulteration of vegetable and fruit products, adulteration of wine, honeys, olive oil etc. The modern analytical techniques for detection of food adulteration were discussed. Among physicochemical methods isotopic techniques (SCIRA, IRMS, SNIF-NMR) were cited. The main spectral methods are: IACPAES, PyMs, FTIR, NIR. The chromatographic techniques (GC, HPLC, HPAEC, HPTLC) with several kinds of detectors were described and the ELISA and PCR techniques are mentioned, too. The role of chemometrics as a way of several analytical data processing was highlighted. It was pointed out at the necessity of more rigorous control of food to support of all activity in area of fight with fraud in food industry.

  9. Food preservation by irradiation

    International Nuclear Information System (INIS)

    Barrachina, M.

    1985-01-01

    The aim of food irradiation is to extend shelf-life of food commodities by delaying fruit ripening, inhibition of vegetable sprouting, desinfestation of grains and seeds, and in general by controlling microbial or parasitic food-transmitted infections. It was stated by the 1980 Joint FAO/IAEA/WHO Expert Committee that food irradiated up to 10 kGy does not pose any human health or nutritional problems. Following this recommendation, irradiation programmes are being developed at a good pace in several countries. It is hoped that commercial drawbacks now existing, such as psychological apprehension of consumers to radiation-treated products and innovative inertia to changes of the food chain, will be removed through appropriate information schemes and legislative advancement. (author)

  10. Fractals and foods.

    Science.gov (United States)

    Peleg, M

    1993-01-01

    Fractal geometry and related concepts have had only a very minor impact on food research. The very few reported food applications deal mainly with the characterization of the contours of agglomerated instant coffee particles, the surface morphology of treated starch particles, the microstructure of casein gels viewed as a product limited diffusion aggregation, and the jagged mechanical signatures of crunchy dry foods. Fractal geometry describes objects having morphological features that are scale invariant. A demonstration of the self-similarity of fractal objects can be found in the familiar morphology of cauliflower and broccoli, both foods. Processes regulated by nonlinear dynamics can exhibit a chaotic behavior that has fractal characteristics. Examples are mixing of viscous fluids, turbulence, crystallization, agglomeration, diffusion, and possibly food spoilage.

  11. Issues in food irradiation

    International Nuclear Information System (INIS)

    Mills, S.

    1987-04-01

    This discussion paper has two goals: first, to raise public awareness of food irradiation, an emerging technology in which Canada has the potential to build a new industry, mainly oriented to promising overseas markets; and second, to help build consensus among government and private sector decision makers about what has to be done to realize the domestic and export potential. The following pages discuss the potential of food irradiation; indicate how food is irradiated; outline the uses of food irradiation; examine questions of the safety of the equipment and both the safety and nutritional value of irradiated food; look at international commercial developments; assess the current and emerging domestic scene; and finally, draw some conclusions and offer suggestions for action

  12. Who regulates food? Australians' perceptions of responsibility for food safety.

    Science.gov (United States)

    Henderson, Julie; Coveney, John; Ward, Paul

    2010-01-01

    Food scares have diminished trust in public institutions to guarantee food safety. Food governance after the food scare era is concerned with institutional independence and transparency leading to a hybrid of public and private sector management and to mechanisms for consumer involvement in food governance. This paper explores Australian consumers' perceptions of who is, and should be responsible for food safety. Forty-seven participants were interviewed as part of a larger study on trust in the food system. Participants associate food governance with government, industry, and the individual. While few participants can name the national food regulator, there is a strong belief that the government is responsible for regulating the quality and safety of food. Participants are wary of the role of the food industry in food safety, believing that profit motives will undermine effective food regulation. Personal responsibility for food safety practices was also identified. While there are fewer mechanisms for consumer involvement and transparency built into the food governance system, Australian consumers display considerable trust in government to protect food safety. There is little evidence of the politicisation of food, reflecting a level of trust in the Australian food governance system that may arise from a lack of exposure to major food scares.

  13. Masking foods for food challenge: practical aspects of masking foods for a double-blind, placebo-controlled food challenge

    NARCIS (Netherlands)

    Huijbers, G. B.; Colen, A. A.; Jansen, J. J.; Kardinaal, A. F.; Vlieg-Boerstra, B. J.; Martens, B. P.

    1994-01-01

    In diagnosing a food allergy or food intolerance, a double-blind, placebo-controlled food challenge (DBPCFC) with the suspected food or food substance is the only method available for objective confirmation of an assumed relationship between a suspected agent and a complaint. When the use of

  14. Food safety and quality assurance : foods of animal origin

    National Research Council Canada - National Science Library

    Hughes, Keith L; Hinton, Michael H; Hubbert, William T; Hagstad, Harry V; Spangler, Elizabeth

    1996-01-01

    The second edition of Food Safety and Quality Assurance is a basic reference for veterinarians, extension specialists, and others who help food-animal producers throughout the food chain to provide...

  15. Facts about food irradiation: Irradiation and food additives and residues

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet considers the issue of the irradiation of food containing food additives or pesticide residues. The conclusion is that there is no health hazard posed by radiolytic products of pesticides or food additives. 1 ref

  16. Facts about food irradiation: Nutritional quality of irradiated foods

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet briefly considers the nutritional value of irradiated foods. Micronutrients, especially vitamins, are sensitive to any food processing method, but irradiation does not cause any special nutritional problems in food. 4 refs

  17. Food habits and food preferences of white and coloured South ...

    African Journals Online (AJOL)

    privaat

    ISSN 0378-5254 Journal of Family Ecology and Consumer Sciences, Vol 29, 2001. 1. Food habits and ..... familiar to the majority (>88%) of white and coloured participants and ...... ROLLS, BJ. 1988. Food beliefs and food choices in adoles-.

  18. La sous-traitance au Brésil : un phénomène à la fois ancien et nouveau Subcontracting in Brazil: a phenomenon both new and old La subcontratación en Brasil : un fenómeno antiguo y nuevo a la vez

    Directory of Open Access Journals (Sweden)

    Graça Druck

    2009-05-01

    Full Text Available L’objectif de l’article est de discuter la sous-traitance aujourd’hui au Brésil. Nous discutons dans l’article le processus de flexibilisation et de précarisation du travail au Brésil, en prenant comme objet d’étude la sous-traitance, en tant qu’une des principales politiques de gestion et d’organisation du travail dans le cadre de la restructuration productive. Nous présentons une synthèse du processus de sous-traitance observé ces dernières années dans le pays, sous ses anciennes et nouvelles modalités, et nous analysons les résultats empiriques récents sur la sous-traitance dans des entreprises industrielles à haut risque pour l’environnement et la santé des travailleurs, dans la Région Métropolitaine de Salvador/Bahia/Brésil, de même que nous indiquons les principales de formes de résistance et de contre-pouvoirs construits contre la précarisation du travail et la sous-traitance.The purpose of the article is to discuss current subcontracting in Brazil. Our study subject « subcontracting as one of the main work management and organization policies in the framework of productive restructurings » used to discuss the work flexilibization and precarization process in Brazil. We present a synthesis of the subcontracting process observed in recent years in this country, under its old and new conditions, and we analyze the recent empirical results on subcontracting in industrial enterprises at high risk to the environment and workers’ health, in the metropolitan region of Salvador/Bahia, Brazil. We also identify the main forms of resistance and the counterbalances developed against work precarization and subcontracting.El objetivo de este artículo es discutir la tercerización en el Brasil contemporáneo. Se discute el proceso de flexibilización y de precarización del trabajo en Brasil, tomando como objeto de estudio la subcontratación como una de las principales políticas de gestión y de organizaci

  19. Local Foods and Food Cooperatives: Ethics, Economics and Competition Issues

    OpenAIRE

    Katchova, Ani L.; Woods, Timothy A.

    2013-01-01

    Consumer interest in locally produced foods marketed through local food networks has been increasing. Local food networks utilize local supply chains such as direct market sales to consumers through CSAs, farmers markets, farm stands, and other alternative outlets. Our goal is to examine the role of food cooperatives in strengthening the local food networks and distributing locally produced products. We utilize data from a national study which includes case studies with three leading food co-...

  20. Food Safety and the Implementation of Quality System in Food

    OpenAIRE

    Noveria Sjafrina; Alvi Yani

    2013-01-01

    One of the goals the development of the food sector in Indonesia is food secured the release of which is characterized by the type of food that are harmful to health. In some way of avoiding the kind of food that is harmful to health, strengthen institutional food sector, and increase the number of food industry comply with regulations. Implementation of Good Handling Pratice (GHP) and Good Manufacturing Pratice (GMP) and Hazard Analysis Critical Control Point (HACCP) are a responsibility and...

  1. Phytase for Food Application

    Directory of Open Access Journals (Sweden)

    Ursula Konietzny

    2006-01-01

    Full Text Available Phytase [myo-inositol(1,2,3,4,5,6hexakisphosphate phosphohydrolase], a phytate-specific phosphatase, is already used as a supplement in diets for monogastric animals to improvephosphate utilisation from phytate[myoinositol(1,2,3,4,5,6hexakisphosphate], the major storage form of phosphate in plant seeds. In recent years, this class of enzymes has also been found increasingly interesting for use in processing and manufacturing of food for human consumption, particularly because the decline in food phytate results in an enhancement of mineral bioavailability. Different strategies could be applied to optimise phytate degradation during food processing and digestion in the human alimentary tract such as adjustment of more favourable conditions during food processing for the phytases naturally occurring in the raw material, addition of isolated phytases to the production process, use of raw material with a high intrinsic phytate-degrading activity either naturally present or introduced by genetic engineering and the use of recombinant food-grade microorganisms as carriers for phytate-degrading activity in the human gastrointestinal tract. Furthermore, phytases may find application in the production of functional foods or food supplements with health benefits. Last but not least, technological improvements are expected to occur due to phytate degradation during processing as shown for breadmaking, production of plant protein isolates, corn wet milling and the fractionation of cereal bran.

  2. IAEA and food irradiation

    International Nuclear Information System (INIS)

    Machi, Sueo

    1995-01-01

    IAEA was founded in 1957. 122 countries take part in it. It is operated with the yearly ordinary budget of about 20 billion yen and the technical cooperation budget of about 6 billion yen and by 2200 personnel. Its two important roles are the promotion of the peaceful utilization of atomic energy and the prevention of nuclear proliferation. The activities of IAEA are shown. The cooperation with developing countries and the international research cooperation program are the important activities. The securing of foods is an urgent subject, and the utilization of radiation and isotopes has been promoted, aiming at sustaining agriculture. The necessity of food irradiation is explained, and at present, commercial food irradiation is carried out in 28 countries including Japan. The irradiation less than 10 kGy does not cause poisonous effect in any food, according to JECFI. The new international agreement is expected to be useful for promoting the international trade of irradiated foods. The international cooperation for the spread of food irradiation and the public acceptance of food irradiation are reported. (K.I.)

  3. Food Processing Control

    Science.gov (United States)

    1997-01-01

    When NASA started plarning for manned space travel in 1959, the myriad challenges of sustaining life in space included a seemingly mundane but vitally important problem: How and what do you feed an astronaut? There were two main concerns: preventing food crumbs from contaminating the spacecraft's atmosphere or floating into sensitive instruments, and ensuring complete freedom from potentially catastrophic disease-producing bacteria, viruses, and toxins. To solve these concerns, NASA enlisted the help of the Pillsbury Company. Pillsbury quickly solved the first problem by coating bite-size foods to prevent crumbling. They developed the hazard analysis and critical control point (HACCP) concept to ensure against bacterial contamination. Hazard analysis is a systematic study of product, its ingredients, processing conditions, handling, storage, packing, distribution, and directions for consumer use to identify sensitive areas that might prove hazardous. Hazard analysis provides a basis for blueprinting the Critical Control Points (CCPs) to be monitored. CCPs are points in the chain from raw materials to the finished product where loss of control could result in unacceptable food safety risks. In early 1970, Pillsbury plants were following HACCP in production of food for Earthbound consumers. Pillsbury's subsequent training courses for Food and Drug Administration (FDA) personnel led to the incorporation of HACCP in the FDA's Low Acid Canned Foods Regulations, set down in the mid-1970s to ensure the safety of all canned food products in the U.S.

  4. NKS FOOD Final report

    International Nuclear Information System (INIS)

    Eikelmann, I.M.H.

    2011-11-01

    The purpose of the workshop was to share national practice and experience on the use of different tools (handbooks, late phase models etc.) during a crisis with focus on operational implementation and use, interpretation and verification of results and production of decision basis. The main goal was to establish a common ground to better understand how these are used in the different countries, identify differences and exchange knowledge to increase competence. Second goal was to gather stakeholders and authorities with interest or responsibility for countermeasures against radioactive contamination of food products to share experience in different topics as: 1) Cooperation among stakeholders and organisations responsible for food safety in each country. 2) Adaptation of the Euranos handbook ''Countermeasures for the management of food production systems'' to national conditions and implementation of the handbook in each country. 3) Establishing a Nordic network for food authorities and radiation protection authorities responsible for food safety with respect to radioactivity. There were 23 participants representing all the Nordic countries. Some of the speakers present were Klas Rosen (SLU), Kasper Andersson (RISOe), representatives from the Nordic food authorities and Ministries, representatives from the radiation protection authorities and one speaker from the food industry. (Author)

  5. Modeling Sustainable Food Systems.

    Science.gov (United States)

    Allen, Thomas; Prosperi, Paolo

    2016-05-01

    The processes underlying environmental, economic, and social unsustainability derive in part from the food system. Building sustainable food systems has become a predominating endeavor aiming to redirect our food systems and policies towards better-adjusted goals and improved societal welfare. Food systems are complex social-ecological systems involving multiple interactions between human and natural components. Policy needs to encourage public perception of humanity and nature as interdependent and interacting. The systemic nature of these interdependencies and interactions calls for systems approaches and integrated assessment tools. Identifying and modeling the intrinsic properties of the food system that will ensure its essential outcomes are maintained or enhanced over time and across generations, will help organizations and governmental institutions to track progress towards sustainability, and set policies that encourage positive transformations. This paper proposes a conceptual model that articulates crucial vulnerability and resilience factors to global environmental and socio-economic changes, postulating specific food and nutrition security issues as priority outcomes of food systems. By acknowledging the systemic nature of sustainability, this approach allows consideration of causal factor dynamics. In a stepwise approach, a logical application is schematized for three Mediterranean countries, namely Spain, France, and Italy.

  6. Food irradiation in Japan

    International Nuclear Information System (INIS)

    Ito, Hitoshi

    1995-01-01

    The basic research on food irradiation in Japan was begun around 1955 by universities and national laboratories. In 1967, food irradiation was designated to the specific general research on atomic energy, and the national project on large scale was continued until 1983. As the result, the treatment of germination prevention for potatoes was approved by the Ministry of Health and Welfare in 1972. The Co-60 gamma ray irradiation facility of Shihoro Agricultural Cooperative is famous as the facility that succeeded in the practical use of food irradiation for the first time in the world. But the practical use of food irradiation stagnates and the research activities were reduced in Japan due to the circumstances thereafter. The effect of radiation to foods and living things is explained. The features of the radiation treatment of foods are small temperature rise, large transmissivity, no residue, the small loss of nutrition and large quantity, continuous treatment. The safety of irradiated foods is explained. The subjects for hereafter are discussed. (K.I.)

  7. NKS FOOD Final report

    Energy Technology Data Exchange (ETDEWEB)

    Eikelmann, I.M.H. (ed.) (Norwegian Radiation Protection Authority, OEsteraas (Norway))

    2011-11-15

    The purpose of the workshop was to share national practice and experience on the use of different tools (handbooks, late phase models etc.) during a crisis with focus on operational implementation and use, interpretation and verification of results and production of decision basis. The main goal was to establish a common ground to better understand how these are used in the different countries, identify differences and exchange knowledge to increase competence. Second goal was to gather stakeholders and authorities with interest or responsibility for countermeasures against radioactive contamination of food products to share experience in different topics as: 1) Cooperation among stakeholders and organisations responsible for food safety in each country. 2) Adaptation of the Euranos handbook ''Countermeasures for the management of food production systems'' to national conditions and implementation of the handbook in each country. 3) Establishing a Nordic network for food authorities and radiation protection authorities responsible for food safety with respect to radioactivity. There were 23 participants representing all the Nordic countries. Some of the speakers present were Klas Rosen (SLU), Kasper Andersson (RISOE), representatives from the Nordic food authorities and Ministries, representatives from the radiation protection authorities and one speaker from the food industry. (Author)

  8. Food environment and obesity.

    Science.gov (United States)

    Mattes, Richard; Foster, Gary D

    2014-12-01

    The food environment plays an important and often dominant role in food choice, eating patterns, and ultimately, energy intake. The Obesity Society and the American Society for Nutrition jointly sponsored a series of reviews on topics of interest to both memberships. The goal was to consider the state of understanding on selected issues related to the food environment and obesity and to identify key knowledge gaps. The first article (not necessarily of importance) targeted energy density (ED) and focuses on the role of ED in the regulation of energy intake and body weight. It offers recommendations for prioritizing research. The second article addresses economic factors and examines food and beverage purchases as a function of price changes. It concludes that targeted food taxes and subsidies alone are unlikely to substantially affect obesity. The third article concerns sweetened beverages and points out the difficulty in establishing the strength of the association between intake of sugar-sweetened beverages and weight gain and obesity. In the fourth article, the contributions of palatability and variety to eating behavior and weight are reviewed. Article five explores the influence of portion size on energy intake and weight management. It finds that consumers generally tend to eat proportionally more as portion size increases. The sixth article focuses on the efficacy and effectiveness of eating frequency manipulations for body weight management and finds that such manipulations have consistently yielded null results. Finally, article seven identifies several limitations of the existing literature regarding neighborhood access to healthy foods. This series of reviews addresses important questions regarding the contribution of the food environment to obesity. Independent of physiological/genetic determinants, factors such as ED, cost, food form, palatability, variety, portion size, eating frequency, and access to healthy food are each evaluated for their role in

  9. International Food Regime

    Directory of Open Access Journals (Sweden)

    A. V. Malov

    2018-01-01

    Full Text Available The review article reveals the content of the concept of Food Regime, which is little-known in the Russian academic reference. The author monitored and codified the semantic dynamic of the terminological unit from its original interpretations to modern formulations based on the retrospective analysis. The rehabilitation of the academic merits of D. Puchala and R. Hopkins — authors who used the concept Food Regime for a few years before its universally recognized origin and official scientific debut, was accomplished with help of historical and comparative methods. The author implemented the method of ascension from the abstract to the concrete to demonstrating the classification of Food Regimes compiled on the basis of geopolitical interests in the sphere of international production, consumption, and distribution of foodstuffs. The characteristic features of historically formed Food Regime were described in the chronological order, as well as modern tendencies possessing reformist potential were identified. In particular, it has been established that the idea of Food Sovereignty (which is an alternative to the modern Corporate Food Regime is the subject for acute academic disputes. The discussion between P. McMichael P. and H. Bernstein devoted to the “peasant question” — mobilization frame of the Food Sovereignty strategy was analyzed using the secondary data processing method. Due to the critical analysis, the author comes to the conclusion that it is necessary to follow the principles of the Food Sovereignty strategy to prevent the catastrophic prospects associated with ecosystem degradation, accelerated erosion of soils, the complete disappearance of biodiversity and corporate autoc racy successfully. The author is convinced that the idea of Food Sovereignty can ward off energetic liberalization of nature, intensive privatization of life and rapid monetization of unconditioned human reflexes.

  10. Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

    Science.gov (United States)

    Francis, Sarah L.

    2014-01-01

    The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…

  11. The food waste hierarchy as a framework for the management of food surplus and food waste

    NARCIS (Netherlands)

    Papargyropoulou, Effie; Lozano, Rodrigo|info:eu-repo/dai/nl/36412380X; K. Steinberger, Julia; Wright, Nigel; Ujang, Zaini Bin

    2014-01-01

    The unprecedented scale of food waste in global food supply chains is attracting increasing attention due to its environmental, social and economic impacts. Drawing on interviews with food waste specialists, this study construes the boundaries between food surplus and food waste, avoidable and

  12. Shelf-Stable Food Safety

    Science.gov (United States)

    ... bulk quantities and are used by food manufacturers (noodle makers, bakers, etc.) or by institutional food service ( ... to preserve such food as dried soup mixes, instant coffee, fruits, and vegetables. To freeze dry, frozen ...

  13. Food Safety for Transplant Recipients

    Science.gov (United States)

    ... became ill from food you ate in a restaurant or other food establishment. • The health department staff ... to 4 p.m. Eastern Time. • An extensive selection of timely food safety messages is also available ...

  14. Food Allergy Treatment for Hyperkinesis.

    Science.gov (United States)

    Rapp, Doris J.

    1979-01-01

    Eleven hyperactive children (6 to 15 years old) were treated with a food extract after titration food allergy testing. They remained improved for 1 to 3 months while ingesting the foods to which they were sensitive. (Author)

  15. EU Food Health Law

    DEFF Research Database (Denmark)

    Edinger, Wieke Willemijn Huizing

    to human health because of other factors, such as their nutritional composition. The growing prevalence of obesity and non-communicable diseases are examples of contemporary health challenges that are difficult to fit into the rather narrow concept of food safety risks in the GFL. The conclusion is that EU...... of harmonising measures that could facilitate a better consumer protection from non-safety health risks at the EU level. The EU legislature should use this legislative competence to fill in the regulatory grey area. Two possible ways forward to better integrate food health into the EU food law framework...

  16. Irradiation of food

    International Nuclear Information System (INIS)

    Lindell, B.; Danielsson-Tham, M.L.; Hoel, C.

    1983-01-01

    A committee has on instructions from the swedish government made an inquiry into the possible effects on health and working environment from irradition of food. In this report, a review is presented on the known positiv and negative effects of food irradiation Costs, availabilty, shelf life and quality of irradiated food are also discussed. According to the report, the production of radiolysis products during irradiation is not easily evaluated. The health risks from irradiation of spices are estimated to be lower than the risks associated with the ethenoxid treatment presently used. (L.E.)

  17. [Food additives and healthiness].

    Science.gov (United States)

    Heinonen, Marina

    2014-01-01

    Additives are used for improving food structure or preventing its spoilage, for example. Many substances used as additives are also naturally present in food. The safety of additives is evaluated according to commonly agreed principles. If high concentrations of an additive cause adverse health effects for humans, a limit of acceptable daily intake (ADI) is set for it. An additive is a risk only when ADI is exceeded. The healthiness of food is measured on the basis of nutrient density and scientifically proven effects.

  18. Radionuclides in food

    International Nuclear Information System (INIS)

    Fernandez Gomez, Isis Maria

    2008-01-01

    The sources of the presence of radionuclides in food are presented: natural radiation and artificial radiation. The transfer of radionuclides through food chains, intakes of radionuclides to the body with its partners effective doses and typical consumption of basic foods of a rural adult population are exposed as main topics. Also the radiation doses from natural sources and exposure to man by ingestion of contaminated food with radionuclides of artificial origin are shown. The contribution of the food ingestion to the man exposure depends on: characteristics of radionuclide, natural conditions, farming practices and eating habits of the population. The principal international organizations in charge of setting guide levels for radionuclides in food are mentioned: standards, rules and the monitoring. It establishes that a guide is necessary for the food monitoring; the alone CODEX ALIMENTARIUS is applicable to emergency situations and the generic action levels proposed by the CODEX not satisfy all needs (no guiding international levels for planned or existing situations such as NORM). There are handled mainly socio-economic and political aspects. Among the actions to be taken are: to assure a public comprehensive information over the risk evaluation in food; to reinforce the collaboration among the different international organizations (WHO, IAEA, ICRP, EC) in relation with the food of set; to give follow-up to the control of the drinkable water and NORM's presence in the food. In addition, it is possible to create the necessary mechanisms to reduce the number of irrelevant measures and bureaucratic useless steps (certificates); to promote the exchange between the different institutions involved in the topic of the food, with relation to the acquired experiences and learned lessons. Likewise, it might examine the possibility of a multidisciplinary approximation (radioactive and not radioactive pollutants); to elaborate a technical guide to assure the

  19. Food and water supply

    Science.gov (United States)

    Popov, I. G.

    1975-01-01

    Supplying astronauts with adequate food and water on short and long-term space flights is discussed based on experiences gained in space flight. Food consumption, energy requirements, and suitability of the foodstuffs for space flight are among the factors considered. Physicochemical and biological methods of food production and regeneration of water from astronaut metabolic wastes, as well as wastes produced in a closed ecological system, or as a result of technical processes taking place in various spacecraft systems are suggested for long-term space flights.

  20. Food packing optimization

    Science.gov (United States)

    The development of a universal closure lid for the space shuttle food package is reported. The revised lid needs a folded configuration which, when unfolded, fully conforms to the interior surfaces of the food cup. Experimental thermoform molds were fabricated and test lids formed. The lid material not in contact with the food conformed to the cup interior without wrinkles, permitting full nesting of the cups. The final lid design was established and thermoform tooling designed and fabricated. Lids formed on these molds were tested for strength. The heating elements were replaced and repositioned to eliminate any hot spots which may cause warpage.