WorldWideScience

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. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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)

  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. 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.

  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. 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.

  11. 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.

  12. 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)

  13. 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.

  14. 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

  15. 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...

  16. 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...

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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

  3. 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®.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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

  9. 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.

  10. 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)

  11. 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.

  12. 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)

  13. 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

  14. 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)

  15. 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...

  16. 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.

  17. 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.

  18. 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.

  19. 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...

  20. "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

  1. 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...

  2. 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.

  3. 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®

  4. 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...

  5. 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.

  6. 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

  7. 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.

  8. 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.

  9. 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.)

  10. 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. ...

  11. 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®.

  12. 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.

  13. 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®

  14. Technique of preparation of plutonium screens for soft x ray spectrography (1963); Technique de preparation d'ecrans de plutonium pour la spectrographie de rayons x mous (1963)

    Energy Technology Data Exchange (ETDEWEB)

    Bersuder, L de [Commissariat a l' Energie Atomique, Fontenay-aux-Roses (France). Centre d' Etudes Nucleaires

    1963-07-01

    The present work concerns the preparation of thin layers of pure plutonium (thickness 100 to 10000 A) by thermal vacuum evaporation. The protection of the plutonium against oxidation is obtained by vacuum deposition of aluminium layers under. and above the plutonium layer. The purity of the layers is checked by electron and X ray diffraction which has shown that very thin films of plutonium condense in {beta} form instead of {alpha}. (author) [French] Le present travail concerne la preparation de couches minces (epaisseurs de 100 a 10000 A) de plutonium pur par evaporation thermique sous vide. La protection du plutonium contre l'oxydation par l'air est obtenu grace a des couches d'aluminium deposees sous vide sous et sur la couche de plutonium. La purete des couches est verifiee par diffraction d'electrons et de rayons X ce qui a permis d'observer que les couches tres minces de plutonium se condensent en phase {beta} au lieu de la phase {alpha}. (auteur)

  15. Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods.

    Science.gov (United States)

    Schilling, M W; Radhakrishnan, V; Vizzier-Thaxton, Y; Christensen, K; Williams, J B; Joseph, P

    2015-06-01

    Stunning method (low atmospheric pressure stunning, LAPS and electrical stunning, ES), deboning time (0.75 h and 4 h), and cooking method (baking, frying, and sous vide) were evaluated for their impact on the descriptive sensory characteristics and consumer acceptability of breast meat (n=576, 144 birds per stunning × deboning time combination). Sensory evaluation was conducted by trained descriptive (n=8) and consumer (n=185) panels. On average, no differences (P>0.05) existed in the sensory acceptability of fried and sous vide cooked broiler breast treatment combinations. However, for oven-baking, the LAPS treatment that was deboned at 4 h was more acceptable (Pbaked chicken breast was highly acceptable preferred (Pcharacteristics when baked. © 2015 Poultry Science Association Inc.

  16. 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 ...

  17. 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

  18. 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)

  19. 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 ...

  20. 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

  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  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. 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...

  9. 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...

  10. 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...

  11. 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.

  12. 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.

  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. 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.)

  15. 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...

  16. Development of a technique of preparation of uranium screens for soft X Ray spectrography (1960); Mise au point d'une technique de preparation d'ecrans d'uranium pour la spectrographie de rayons X mous (1960)

    Energy Technology Data Exchange (ETDEWEB)

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

    1961-07-01

    The present work concerns the preparation of thin layers of pure uranium (thickness 100 to 1000 Angstrom) by thermal evaporation under vacuum. The protection of uranium against oxidation is obtained by using aluminium deposits under and above the uranium layer. The purity of the layers obtained is checked by electron diffraction and the necessary conditions to avoid oxidation and alloy formation during the formation of deposit are studied. Three methods for measuring the thickness are examined: by {alpha} particle counting, by weighing the condensed mass and by weighing the evaporated mass. The method using {alpha} particle counting turned to be the most accurate for low thickness layers. (author) [French] Le present travail concerne la preparation de couches minces d'uranium pur (epaisseurs de 100 a 1000 Angstrom) par evaporation thermique sous vide. La protection de l'uranium contre l'oxydation par l'air est obtenue grace a des couches d'aluminium deposees sous vide sous et sur la couche d'uranium. La purete des couches obtenues est verifiee par diffraction d'electrons et les conditions necessaires pour eviter l'oxydation et la formation d'alliages lors du depot sont etudiees. Trois methodes de mesure des epaisseurs sont examinees, mesure par comptage de particules {alpha}, mesure par pesee de la masse condensee et mesure par pesee de la masse evaporee. La mesure par comptage de particules {alpha} s'avere etre la plus precise pour les couches de faibles epaisseurs. (auteur)

  17. Device for sampling sodium from a circuit with a view to dosing its impurities (1963); Dispositif de prelevement de sodium sur un cuicuit en vue du dosage des impuretes (1063)

    Energy Technology Data Exchange (ETDEWEB)

    Sannier, J; Vingot, P [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1963-07-01

    The device described was developed with the two following essential conditions in mind: - absence of any pollution during the sampling operation and the transfer to the analysis apparatus; - simultaneous extraction of several samples, each one remaining representative of the sodium in the circuit. The sampling is therefore carried out completely in a vacuum in a Pyrex-glass apparatus, this limiting the sodium temperature to a maximum of 240 deg. C. The samples are in the form of bulbs sealed in vacuo containing 2 to 3 grams of sodium each. The analysis of the oxygen by the amalgamation technique, carried out on samples obtained by this method show a very satisfactory reproducibility for concentrations of under 20 ppm. (authors) [French] Le dispositif decrit a ete mis au point compte tenu des deux imperatifs essentiels suivants: - absence de toute pollution pendant les operations de prelevement et de transport vers l'appareil d'analyse; - obtention simultanee de plusieurs echantillons, chacun restant representatif du sodium du circuit. A cet effet, le prelevement est effectue entierement sous vide dans un appareillage en verre Pyrex, ce qui limite la temperature du sodium a 240 deg. C. Les echantillons se presentent sous la forme d'ampoules scellees sous vide et contenant chacune 2 a 3 grammes de sodium. L'analyse de l'oxygene par la technique d'amalgamation, effectuee sur des echantillons preleves par cette methode, revele une reproductibilite tres satisfaisante, dans le domaine des teneurs inferieures a 20 ppm. (auteurs)

  18. Influence de la composition chimique et de la microstructure sur le dégazage de l'hydrogène des aciers inoxydables austénitiques destinés à l'ultravide

    CERN Document Server

    Reinert, Marie-Pierre

    Dans les installations métalliques sous ultravide, l'hydrogène est le principal constituant de l'atmosphère résiduelle. Le flux de dégazage d'une tôle en acier inoxydable austénitique, matériau fréquemment utilisé en technologie du vide, après un étuvage sous vide, est typiquement de quelques 10-12 Torr.1/cm2.s, et est constitué principalement d'hydrogène. Dans le cadre de cette étude, un appareillage de thermodésorption sous ultravide a été conçu et mis au point pour étudier les phénomènes d'adsorption, de diffusion et de piégeage de l'hydrogène résiduel dans les aciers inoxydables austénitiques. Différents aciers ont été étudiés: l'acier 316L (avec trois modes d'élaboration différents), l'acier 316LN et d'autres aciers stabilisés au titane ou au niobium. La microstructure et la couche d'oxyde de ces aciers ont été caractérisées à l'état de réception et pendant les cycles de thermodésorption. Pendant un cycle de thermodésorption, les principales espèces désorbées...

  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. 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. An automatic device for refilling liquid nitrogen traps at constant time intervals; Dispositif automatique assurant le remplissage de pieces en azote liquide a intervales de temps constant

    Energy Technology Data Exchange (ETDEWEB)

    Bourguillot, R; Lohez, P [Commissariat a l' Energie Atomique, Saclay (France).Centre d' Etudes Nucleaires

    1960-07-01

    We have been led to study the design of an automatic device for the filling of liquid nitrogen traps at constant time intervals in connection with the maintenance of a type MS 5 mass spectrometer; in the tube of this apparatus it is necessary to maintain a vacuum of about 10{sup -7} mm of mercury. The replenishing is done every four hours. The presence in the vacuum section of an electron multiplier has led us to provide a safety-device making it impossible for mercury vapour to come into contact with either the copper tube or the multiplier in the event of an incident leading to the warming up of the traps. In case of a breakdown, the vacuum section is therefore brought up to atmospheric pressure by the introduction of nitrogen. (author) [French] Nous avons ete conduits pour la maintenance d'un spectrometre de masse type MS 5, dans le tube duquel il faut entretenir un vide de quelques 10{sup -7} mm de mercure, a etudier un systeme de remplissage automatique a intervalle de temps fixe des pieges en azote liquide. Ce remplissage se fait toutes les quatre heures. La presence dans l'enceinte sous vide, d'un multiplicateur d'electrons, nous a amenes a prevoir un systeme de securite evitant de mettre le tube en cuivre et le multiplicateur en contact avec la vapeur de mercure en cas d'incident amenant le rechauffage des pieges. En cas de panne, l'enceinte sous vide est donc ramenee a la pression atmospherique par une introduction d'azote. (auteur)

  2. 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.

  3. Checking the sealing of fuel elements by helium sweating - case of the reactors G2 (1960); Controle de l'etancheite des elements combustibles par ressuage d'helium - cas du reacteur G2 (1960)

    Energy Technology Data Exchange (ETDEWEB)

    Blanc, B; D' Orival, M [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires; Choumoff, S [Compagnie Francaise Thomson-Houston, 75 - Paris (France)

    1960-07-01

    The G2 slug is a welded, hermetically sealed unit; the seal is checked by placing the fuel element in a helium atmosphere under pressure, then measuring the quantity of helium it releases in a vessel under vacuum. The theoretical aspect and the conditions of industrial application are reviewed, and the installations described. (author) [French] La cartouche G2 se presente comme un ensemble soude, hermetique; le controle d'etancheite s'effectue en immergeant l'element combustible dans une atmosphere d'helium sous pression puis en mesurant la quantite d'helium qu'il restitue dans une enceinte sous vide. L'aspect theorique et les conditions d'exploitation industrielle sont evoques et les installations decrites. (auteur)

  4. 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

  5. Liquid hydrogen and deuterium targets; Cibles a hydrogene et deuterium liquides

    Energy Technology Data Exchange (ETDEWEB)

    Bougon, M; Marquet, M; Prugne, P [Commissariat a l' Energie Atomique, Saclay (France).Centre d' Etudes Nucleaires

    1961-07-01

    A description is given of 1) Atmospheric pressure target: liquid hydrogen, 400 mm thickness; thermal insulation: styrofoam; the hydrogen vapors are used to improve the target cooling; Mylar windows. 2) Vacuum target: 12 liter content: hydrogen or deuterium; liquid thickness 400 mm; thermal insulation is afforded by a vacuum vessel and a liquid nitrogen shield. Recovery and liquefaction of deuterium vapors are managed in the vacuum vessel which holds the target. The target emptying system is designed for operating in a few minutes. (author) [French] Description de: 1) Cible a pression atmospherique; hydrogene liquide, 400 mm d'epaisseur; l'isolement thermique: styrofoam; on utilise les vapeurs d'hydrogene pour ameliorer le refroidissement de la cible; hublots en Mylar. 2) Cible sous vide; contenance 12 litres; hydrogene ou deuterium; epaisseur du liquide 400 mm; l'isolement thermique est assure par une cuve a vide et un ecran d'azote liquide. Recuperation et liquefaction des vapeurs de deuterium sont effectuees dans la cuve a vide contenant la cible. Le systeme de vidange pour la cible est concu pour fonctionner en quelques minutes. (auteur)

  6. 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.

  7. 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...

  8. 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

  9. 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 ...

  10. 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...

  11. 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

  12. 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.

  13. ELABORATION ET ETUDE DES MATERIAUX CHALCOPYRITES AIBIIIC2 IV : LE DISELINURE DE CUIVRE ET D’INDIUM

    Directory of Open Access Journals (Sweden)

    S MEHDAOUI

    2007-06-01

    par évaporation sur des substrats en verre présentent des coefficients d’absorption ( élevées de l’ordre de 5.104 cm-1. Le tracé de la fonction (h2 des couches minces recuites sous vide à différentes températures en fonction de l’énergie des photons incident a mis en relief la nature directe de la transition fondamentale est a permis également de calculer le gap Eg = 1.04 eV.

  14. 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

  15. 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.

  16. 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 ...

  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. 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. 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.

  1. 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)

  2. 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

  3. 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 ».

  4. 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 ...

  5. 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...

  6. High temperature microscope (1961); Microscopie a haute temperature (1961)

    Energy Technology Data Exchange (ETDEWEB)

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

    1961-06-15

    The purpose of this work is the realization of an apparatus for observation of radioactive metallic samples at high temperature and low pressure. The operating conditions are as follows: to limit oxidation of the metal, pressure of about 10{sup -6} mm of Hg is maintained in the furnace. In case the oxidation of the sample would be too important, on ultra vacuum. device could be used; working temperatures range between room temperature and 1200 deg. C; furnace temperature is regulated; observation is done ever in polarized light or interference contrast; to insure protection of the operator, the apparatus is placed in a glove-box. With that apparatus, we have observed the {alpha}{yields}{beta}, {beta}{yields}{gamma} transformations of uranium. A movie has been done. (author) [French] Le but de ce travail est la realisation d'une appareillage permettant l'observation a chaud et sous vide d'echantillons metalliques radioactifs. Cet appareillage fonctionne dans les conditions suivantes: l'echantillon est chauffe sous une pression de l'ordre de 10{sup -6} mm de mercure afin de limiter l'oxydation du materiau examine. L'utilisation eventuelle d'un groupe de pompage pour ultra vide est prevue; l'echantillon peut etre porte a une temperature comprise entre quelques degres et 1200 deg. C; la temperature du four est regulee; l'observation s'effectue soit en lumiere polarisee soit en contraste interferentiel; l'appareil est dipose dans une boite a gants afin d'assurer la protection de l'operateur contre les poussieres radioactives; Les transformations {alpha}{yields}{beta}, {beta}{yields}{gamma} de l'uranium ont ete observees. Un film a ete realise. (auteur)

  7. 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...

  8. 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.

  9. 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...

  10. 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...

  11. 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

  12. 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...

  13. 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)

  14. Usage de la refusion par bombardement électronique pour la purification et le recyclage des alliages Application of the electron beam remelting for the purification and the recycling of alloys

    Directory of Open Access Journals (Sweden)

    Bellot Jean-Pierre

    2013-11-01

    Full Text Available Parmi les techniques de purification ultime de métaux à hauts points de fusion, le procédé de refusion par bombardement électronique associe une puissance thermique garantissant la fusion du métal, et une refusion sous vide permettant l'élimination d'impuretés par distillation. Ce papier présente la technique et le potentiel d'élimination par distillation. Among the ultimate purification techniques applied to the high melting point metallic materials, the electron beam remelting process, combining a high thermal power and vacuum, is particularly conducive to volatilization. This paper describes the technique and its efficiency to remove impurities by distillation.

  15. 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...

  16. 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...

  17. 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...

  18. 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

  19. Electrolytic nickel deposits upon uranium; Depot electrolytique de nickel sur l'uraniun

    Energy Technology Data Exchange (ETDEWEB)

    Baudin, G; Chauvin, G; Coriou, H; Hure, J [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1958-07-01

    The authors present a new possibility to protect uranium by very adherent nickel deposits got by aqueous medium electrolysis. Surface treatment of uranium is based upon the chemical etching method from Lietazke. After thermal treatments at 600, 700 and 800 deg. C, under vacuum, a good intermetallic U-Ni diffusion is observed for each case. (author) [French] Les auteurs mettent en evidence une possibilite nouvelle de protection de l'uranium par des depots tres adherents de nickel realises par electrolyse en milieu aqueux. La preparation de surface de l'uranium est basee sur la methode du decapage chimique de Lietazke. Apres des traitements thermiques a 600, 700 et 800 deg. C, sous vide, on constate dans tous les cas une bonne diffusion intermetallique U-Ni. (auteur)

  20. Dosage of trace carbon in sodium (1963); Dosage de traces de carbone dans le sodium (1963)

    Energy Technology Data Exchange (ETDEWEB)

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

    1963-07-01

    A wet method for dosing carbon in sodium has been developed. The carbon is oxidised in a vacuum using Van SLYKE'S solution. The carbonic acid formed is measured volumetrically; its purity can be controlled by chromatographic analysis. The results obtained show that this method makes it possible to measure carbon in concentrations of about 10 ppm. (authors) [French] Une methode de dosage par voie humide du carbone dans le sodium a ete mise au point. L'oxydation du carbone par la solution de Van SLYKE est realisee sous vide. Le gaz carbonique forme est dose volumetriquement; sa purete peut etre controlee par analyse chromatographique. Les resultats obtenus montrent que cette methode permet de doser des teneurs en carbone de l'ordre de 10 ppm. (auteurs)

  1. 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.

  2. 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)

  3. 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)

  4. 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 ...

  5. 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.)

  6. 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 ...

  7. 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.

  8. Description of methods for making activation detectors for use in nuclear reactors; Description des procedes de fabrication des detecteurs d'activation utilises dans les reacteurs nucleaires

    Energy Technology Data Exchange (ETDEWEB)

    Barbalat, R; Le Coguie, R; Leger, P; Salon, L; Thierry, M [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1968-07-01

    A brief description of methods currently used for making activation detectors, thin films and various deposits used in nuclear reactors. The thicknesses required vary from about a few tenths of a micron to a few tenths of a millimeter. Different techniques are used for fixing the large variety of elements: rolling, moulding, painting, electrolysis, vacuum deposition, thin films, wires, enamels, protective linings, etc. (authors) [French] Expose succinct des procedes actuellement mis en oeuvre pour la realisation des detecteurs d'activation, feuilles minces et depots divers utilises dans les reacteurs nucleaires. La gamme des epaisseurs necessaires s'etendant approximativement des dixiemes de micrometre aux dixiemes de millimetre. La diversite des elements a fixer justifiant les techniques differentes selon les cas: laminage, moulage, peinture, electrolyse, depot sous vide, couches minces, fils, emaux, revetements protecteurs, etc. (auteurs)

  9. 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

  10. 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...

  11. 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 ...

  12. 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...

  13. 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

  14. 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...

  15. 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)

  16. 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...

  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. 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.

  19. 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...

  20. 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)

  1. 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)

  2. 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

  3. 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

  4. 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.

  5. Quality and sensory acceptability of a chilled functional apple ready-dessert.

    Science.gov (United States)

    Keenan, D F; Brunton, N P; Gormley, T R; Butler, F

    2012-04-01

    An apple and dairy based ready-dessert with an added prebiotic was stored and chill temperatures and number of quality attributes were monitored during chill (4 °C) storage for 30 days. All ready-desserts were thermally processed by sous vide (P (90) > 10 min). The stability of the dairy component in ready-desserts was monitored by measuring volatile free fatty acids. Changes in these components were more evident in prebiotic-enriched samples compared to controls. However, no significant differences were observed over storage in control and prebiotic-enriched ready-desserts. This was supported by sensory analysis that showed no significant changes over storage in control or prebiotic-enriched samples. Of the other quality parameters, the addition of prebiotic inclusions resulted in lower L and b values and dry matter (p desserts. A decrease (p < 0.05) in flow behaviour (n) led to concomitant increases in consistency index (K) and complex modulus (G*) values in control samples.

  6. The satiating properties of pork are not affected by cooking methods, sousvide holding time or mincing in healthy men - a randomized cross-over meal test study

    DEFF Research Database (Denmark)

    Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge

    2017-01-01

    Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast......) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad...... libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly...

  7. 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.

  8. 18 octobre 2013 - Le Préfet de l’Ain L. Touvet signe le livre d'or avec le Directeur général du CERN R. Heuer et le Chef du Département Technologie F. Bordry. Photo de groupe, de gauche à droite: T. Kupisz, Secrétaire général de la sous préfecture de Gex; L. Miralles, Chef du Département Infrastructure et services généraux; F. Eder, Délégué aux Relations avec les Etats hôtes; S. Donnot, Sous-préfet de Gex; L. Touvet, Préfet de l'Ain; E. Sches, Sous-préfète de Nantua; E.Gröniger-Voss, Conseiller juridique du CERN; R. Heuer, Directeur général; F. Bordry, Chef du Département Technologie et P. Bloch, Chef du Département Physique.

    CERN Multimedia

    Anna Pantelia

    2013-01-01

    18 octobre 2013 - Le Préfet de l’Ain L. Touvet signe le livre d'or avec le Directeur général du CERN R. Heuer et le Chef du Département Technologie F. Bordry. Photo de groupe, de gauche à droite: T. Kupisz,\tSecrétaire général de la sous préfecture de Gex; L. Miralles, Chef du Département Infrastructure et services généraux; F. Eder, Délégué aux Relations avec les Etats hôtes; S. Donnot, Sous-préfet de Gex; L. Touvet, Préfet de l'Ain; E. Sches, Sous-préfète de Nantua; E.Gröniger-Voss, Conseiller juridique du CERN; R. Heuer, Directeur général; F. Bordry, Chef du Département Technologie et P. Bloch, Chef du Département Physique.

  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. 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 ...

  11. Effect of organic school meals to promote healthy diet in 11–13 year old children

    DEFF Research Database (Denmark)

    He, Chen; Breiting, Søren; Perez-Cuetoa, Federico J.A.

    2012-01-01

    The aim of this study was to investigate whether organic school meals can be an effective strategy to pro- vide healthy food to children and promote their healthy eating habits. Furthermore, the study aimed to examine pupils’ attitudes predicting intention and behaviours in relation to organic food...... to consume organic food but not on their behaviour. In addition, all participants were willing to adopt healthier eating habits in the future both at school and in the home. These findings suggest that children attending schools where meals include organic ingredients might be more aware of healthy foods......, organic foods and healthy eating habits....

  12. Down-regulation of OsSAG12-1 results in enhanced senescence ...

    Indian Academy of Sciences (India)

    2013-07-22

    Jul 22, 2013 ... vides staple food nearly half of the world's population and accounts .... Healthy and fresh onion ... served domain comprising approximate 210 aa belongs to the peptidase ..... Lim PO, Kim HJ and Nam HG 2007 Leaf senescence. Annu. Rev. ... Effects of P(SAG12)-IPT gene expression on development and.

  13. "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

  14. 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.

  15. Extracorporeal Organ Support following Trauma: The Dawn of a New Era in Combat Casualty Critical Care

    Science.gov (United States)

    2013-01-01

    liver support has undergone significant technological advances. The Food and Drug Administration approved (December 2012) the Molecular Adsorbent Re...Williams & Wilkins Copyright © 2013 Lippincott Williams & Wilkins. Unauthorized reproduction of this article is prohibited. encephalopathy caused by...chronic liver disease decompen- sation. The Extracorporeal Liver Assist Device (ELAD) pro- vides continuous extracorporeal liver support with

  16. Solid state processing of massive uranium mononitride, using uranium and uranium higher nitride powders as starting materials (1962); Preparation a l'etat solide de mononitrure d'uranium massif a partir de poudres d'uranium et de nitrures superieurs d'uranium (1962)

    Energy Technology Data Exchange (ETDEWEB)

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

    1960-12-15

    The mechanism and the optimum conditions for preparing uranium mononitride have been studied. The results have been used for hot pressing (250 kg/cm{sup 2}, 1000 deg. C, under vacuum) a mixture of powders of uranium and uranium higher nitrides. The products obtained have been identified by X-ray measurements and may be - at will and depending upon the stoichiometry - either UN, or a cermet a U{sub {alpha}}-UN. As revealed by the curved shape of grain boundaries, the sinters obtained here do not easily evolve towards physico-chemical equilibrium when submitted to heat treatment. This behaviour is quite different from the one observed with uranium monocarbide prepared by a similar method. This fact may be ascribed to the insolubility in the matrix UN of particles of UO{sub 2} being present as impurities. The density, hardness and thermal conductivity of these products are higher than those measured on uranium nitride or cermets U-UN obtained by other methods. (author) [French] Apres une etude prealable du mecanisme et des conditions optimales de nitruration de l'uranium, on a montre qu'il est possible de preparer par frittage sous charge (250 kg/cm{sup 2}, 1000 deg. C sous vide) d'un melange de poudres d'uranium et de nitrures superieurs d'uranium, un produit qui a ete identifie par diffraction de rayons X. On peut ainsi obtenir a volonte, soit le monocarbure UN, soit un cermet U{sub {alpha}}-UN dans le cas de compositions sous-stoechiometriques. Au contraire du monocarbure d'uranium prepare dans des conditions analogues, les produits obtenus ici, soumis a un traitement thermique, n'evoluent pas facilement vers un etat d'equilibre physico-chimique caracterise par l'existence de joints de grains rectilignes. On attribue ce phenomene a l'insolubilite de l'impurete UO{sub 2} dans UN. La densite, la durete, la conductibilite thermique de ces produits se revelent superieures a celles des nitrures d'uranium ou des cermets U-UN obtenus par les autres methodes. (auteur)

  17. 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)

  18. 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)

  19. 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

  20. 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

  1. 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 ...

  2. 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...

  3. 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

  4. 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)

  5. 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.

  6. 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 ...

  7. 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...

  8. 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

  9. 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...

  10. 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.

  11. Les représentations mentales du mode de production des produits alimentaires (France Mental representations related to food production modes

    Directory of Open Access Journals (Sweden)

    Marielle Salvador-Perignon

    2011-09-01

    Full Text Available Cette recherche se propose d’aborder le mode de production du produit alimentaire sous l’angle des représentations mentales en France. Dans le langage commun on entend souvent les termes « industriel » ou « artisanal » pour caractériser les produits alimentaires, sans que l’on sache vraiment ce que ces termes désignent. Le contexte actuel d’incertitude et de méconnaissance des systèmes de production chez les consommateurs nous permet d’émettre l’hypothèse de l’existence d’une représentation mentale du mode de production. Nous tentons de vérifier cette hypothèse par une étude qualitative à l’issue de laquelle les premières caractéristiques du produit alimentaire industriel ou artisanal sont précisées.This research approaches the food product through the mental representations concerning manufacturing processes. In the common language we often find such terms as “industrial” or “traditional” to qualify production methods and characterize food products, but do we know what these terms really mean? Uncertainties and misunderstandings regarding food production enable us to highlight the existence of consumers’ mental representations regarding manufacturing processes. Such representations have been studied by means of a qualitative study which enabled us to define the primary characteristics of industrial or traditional food products.

  12. 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

  13. Effets de l'interaction avec l'oxygène sur le comportement de couches semi-conductrices de ZnO, SnO{2} et CdSe

    Science.gov (United States)

    Ain-Souya, A.; Ghers, M.; Haddad, A.; Tebib, W.; Rehamnia, R.; Messsalhi, A.; Bounouala, M.; Djouama, M. C.

    2005-05-01

    Les propriétés superficielles des matériaux solides diffèrent de celles du volume. A la surface, des défauts de différentes natures peuvent être présents. Ils permettent à la surface d'être interactive avec le milieu ambiant. Les multiples interactions entre les états de surface et des éléments du milieu extérieur peuvent modifier les propriétés superficielles. Ce travail étudie la régénération de couches semi-conductrices après adsorption isotherme d'oxygène à différentes températures effectuées entre 20 ° C et 300 ° C. Les matériaux qui ont servi à l'étude sont des couches de ZnO, SnO{2} et CdSe. Celles de CdSe ont été obtenues par co-évaporation, sous vide, de cadmium et de sélénium. Les échantillons de ZnO et SnO{2} ont été élaborés par oxydation, à des températures respectives de 450 ° C et 200 ° , de Zn et Sn déposés par électrolyse et par évaporation sous vide. Les matériaux évaporés ont été déposés sur des plaquettes en verre, les autres ont été électrodéposés sur des substrats métalliques. Les variations des propriétés électriques des couches ont été suivies par mesure de leur résistance électrique superficielle R. Les courbes LogR = f (103 /T (K)), relevées sous vide à différentes températures, sont caractéristiques d'un comportement de semi-conducteur. Des essais d'adsorption d'O{2} à différentes températures montrent des variations considérables de R. En effet, la chimisorption forte d'un gaz par une surface semi-conductrice est telle que l'échange électronique entre adsorbant et adsorbat provoque la formation d'une zone de charge d'espace modifiant la conduction superficielle. Les résultats mettent en évidence des domaines de température de plus haute sensibilité à l'oxygène. Pour le CdSe, certaines désorptions isothermes ont été suffisantes pour une régénération totale des échantillons. Les couches de ZnO ont souvent nécessité des désorptions programm

  14. Relative measurement of the fluxes of thermal, resonant and rapid neutrons in reactor G1; Mesures relatives des flux thermique, resonnant et rapide dans le reacteur G1

    Energy Technology Data Exchange (ETDEWEB)

    Carle, R; Mazancourt, T de [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1957-07-01

    We sought to determine the behavior of the thermal, resonant and rapid neutron fluxes in the multiplier-reflector transition region, in the two principal directions of the system. We have also measured the variation of these different fluxes in the body of the multiplier medium in a canal filled with graphite and in an empty canal. The results are given in the form of curves representing: - the variation of the ratio of the thermal flux to the rapid flux in axial and radial transitions - the behavior of the thermal and resonant fluxes and the variation of their ratio in the same regions. (author) [French] Nous avons cherche a determiner le comportement des differents flux, thermique, resonnant et rapide a la transition milieu multiplicateur-reflecteur dans les deux directions principales du reseau. Nous avons egalement mesure la variation de ces differents flux au sein du milieu multiplicateur dans un canal rempli de graphite et dans un canal vide. Les resultats sont donnes sous forme de courbe representant: - La variation du rapport du flux thermique au flux rapide aux transitions axiale et radiale - L'allure des flux thermique et resonnant et la variation de leur rapport dans les memes regions. (auteur)

  15. The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba).

    Science.gov (United States)

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

    2013-06-01

    Sulforaphane, a naturally occurring cancer chemopreventive, is the hydrolysis product of glucoraphanin, the main glucosinolate in broccoli. The hydrolysis requires myrosinase isoenzyme to be present in sufficient activity; however, processing leads to its denaturation and hence reduced hydrolysis. In this study, the effect of adding mustard seeds, which contain a more resilient isoform of myrosinase, to processed broccoli was investigated with a view to intensify the formation of sulforaphane. Thermal inactivation of myrosinase from both broccoli and mustard seeds was studied. Thermal degradation of broccoli glucoraphanin was investigated in addition to the effects of thermal processing on the formation of sulforaphane and sulforaphane nitrile. Limited thermal degradation of glucoraphanin (less than 12%) was observed when broccoli was placed in vacuum sealed bag (sous vide) and cooked in a water bath at 100°C for 8 and 12 min. Boiling broccoli in water prevented the formation of any significant levels of sulforaphane due to inactivated myrosinase. However, addition of powdered mustard seeds to the heat processed broccoli significantly increased the formation of sulforaphane. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

  16. Pilot scale electron bombardment furnace for continuous casting; application to the trial preparation of 20 kg of uranium monocarbide rods; Appareil pilote de fusion par bombardement d'electrons et coulee continue - application a un essai de fabrication portant sur 20 kg de barreaux de monocarbure d'uranium

    Energy Technology Data Exchange (ETDEWEB)

    Trouve, J; Genard, R; Treillou, A; Accary, A [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1964-07-01

    The authors describe a pilot scale electron beam furnace designed for continuous melting and casting of uranium-carbon alloys. This equipment allows the melting and casting processes to be completely automatically controlled, the cooling being carried out under vacuum and the discharge being effected without breaking the vacuum. In a pre-production run of 20 kg of slugs, the composition of practically all the pieces was controlled within {+-} 0,1 per cent C. The output of the furnace was 2,2 kg/hour. (authors) [French] Les auteurs decrivent un appareil pilote de fusion par bombardement d'electrons et coulee continue. Cet appareil, muni d'un systeme de coulee automatique, permet la fusion et la coulee d'alliages uranium-carbone, leur refroidissement sous vide et leur defournement, toutes ces operations se deroulant d'une maniere continue. Ils montrent qu'au cours d'une campagne preliminaire de fusion et coulee de 20 kg de barreaux, la teneur en carbone de la quasi-totalite des barreaux obtenus est controlee a 0,1 pour cent pres. La production horaire de l'appareillage est de 2,2 kg. (auteurs)

  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. Extraction and determination of hydrogen in uranium and zirconium; Extraction et dosage de l'hydrogene dans l'uranium et le zirconium

    Energy Technology Data Exchange (ETDEWEB)

    Champeix, L; Coblence, G; Darras, R [Commissariat a l' Energie Atomique, Saclay (France).Centre d' Etudes Nucleaires

    1959-07-01

    The method of desorption under vacuum at high temperatures in the solid phase, which gives good results in the case of steels, has been applied to uranium and zirconium. In these two metals hydrogen is found mainly in the form of hydride. It is chiefly a question of determining the most suitable temperature and the heating time necessary to obtain an almost total extraction of hydrogen. Two considerations must be taken into account in the choice of temperature. It should be such that on the one hand the hydride decomposes rapidly and completely at the reduced pressure applied, and on the other hand the diffusion of hydrogen through the metal takes place fairly quickly. The apparatus and the method used are described; systematic tests have led to the adoption of temperatures of 650 deg. C for uranium and 1050 deg. C for zirconium. (author) [French] La methode de desorption sous vide a chaud en phase solide, methode qui donne de bons resultats dans le cas des aciers, a ete appliquee a l'uranium et au zirconium. Dans ces deux metaux, l'hydrogene se trouve surtout a l'etat d'hydrure. Il s'agit essentiellement de determiner la temperature optimum et la duree du chauffage necessaire pour obtenir une extraction d'hydrogene pratiquement complete. Deux considerations interviennent dans le choix de la temperature. Elle doit etre telle que, d'une part la decomposition de l'hydrure se fasse rapidement et completement sous la pression reduite realisee et d'autre part que la diffusion de l'hydrogene a travers le metal soit assez rapide. L'appareil et le mode operatoire utilises sont decrits des essais systematiques ont conduit a adopter une temperature de 650 deg. C pour l'uranium et de 1050 deg. C pour le zirconium. (auteur)

  19. 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)

  20. Positron Scanning of Liver and Pancreas; Exploration de Foie et du Pancreas par les Positrons; Pozitronoskopiya pecheni i podzheludochnoj zhelezy; Exploracion del higado y del pancreas mediante positrones

    Energy Technology Data Exchange (ETDEWEB)

    Aronow, S; Thors, R; Brownell, G L [Physics Research Laboratory and Department of Surgery, Massachusetts General Hospital, Boston, MA (United States)

    1959-07-01

    The success of the positron scanning technique in the localization of brain tumors has suggested its application to other organs. Zinc-62 is used in an attempt to delineate the pancreas and copper-64 in various forms is used to delineate the liver. The problem of visualizing the pancreas is particularly difficult because of its small size and the presence of large organs in the vicinity which concentrate zinc. Several approaches to this problem are discussed. Copper-64 in simple ionic form and in the form of copper versenate concentrate to a marked degree in the liver. Positron scans of the liver would seem to offer considerable promise for successful 'diagnosis of various liver disorders. Data is presented on the distribution of several isotopes and compounds in animals. (author) [French] Devant le succes avec lequel la technique de detection par les positrons a ete utilisee pour la localisation des tumeurs du cerveau, on a ete amene a l'appliquer a d'autres organes. On s'est servi de zinc-62 pour tenter de determiner le contour du pancreas, et de cuivre-64, sous diverses formes, pour le contour du foie. Il est particulieremen t difficile de rendre visible le pancreas en raison de sa petite taille et de la presence d'organes voisins de grandes dimensions, qui concentrent le zinc. Les auteurs etudient plusieurs procedes par lesquels on s'est efforce de resoudre ce probleme. Le cuivre-64 sous forme ionique simple et sous forme de sel de l'acide ethylene-diamino-tetra-acetique se ooncentre fortement dans le foie. L'exploration du foie a l'aide des positrons parait devoir faciliter considerablemen t le diagnostic de differents troubles hepatiques. Les auteurs donnent des indications sur la repartition de plusieurs isotopes et composes chez des animaux. (author) [Spanish] El exito de la tecnica de exploracion mediante positrones en la localization de tumores cerebrales aconseja su aplicacion a otros organos. El zinc-62 y el cobre-64 en diferentes formas se utilizan

  1. 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...

  2. 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)

  3. 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)

  4. 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.

  5. 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.

  6. 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

  7. 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.

  8. Techniques de formage et d'assemblage

    CERN Document Server

    Favre, G; CERN. Geneva. TS Department

    2004-01-01

    Les sections Techniques d'Assemblage du groupe EST/MF et Brasage du groupe EST/SM ont été groupées en un seul service dans un but de rationalisation accrue des ressources et méthodes. Ce service dispose de nombreux moyens : soudure et découpe LASER (YAG, 350 W), soudure par faisceau d'électrons (deux installations, 35 et 7.5 kW), équipements TIG orbital, jet line, MIG, soudure plasma, boîte à gants, portique de soudage trois axes multiprocédés, presses plieuses, rouleuses, moyens de repoussage, alimentation à induction 12 kW et divers fours sous vide et à air. Le service est composé de 17 personnes dont la polyvalence est encouragée. Les activités de la section seront décrites à travers quelques exemples significatifs récents, notamment : l'assemblage des amenées de courant HTS, la réalisation des chambres LSS, des tubes HET, d'enveloppes céramiques pour détecteurs PET-HPD, le brasage de RFQ, la soudure du Barrel d'ATLAS ou encore le soudage des lignes de thermalisation du toroïde d'AT...

  9. Relative measurement of the fluxes of thermal, resonant and rapid neutrons in reactor G1; Mesures relatives des flux thermique, resonnant et rapide dans le reacteur G1

    Energy Technology Data Exchange (ETDEWEB)

    Carle, R.; Mazancourt, T. de [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

    1957-07-01

    We sought to determine the behavior of the thermal, resonant and rapid neutron fluxes in the multiplier-reflector transition region, in the two principal directions of the system. We have also measured the variation of these different fluxes in the body of the multiplier medium in a canal filled with graphite and in an empty canal. The results are given in the form of curves representing: - the variation of the ratio of the thermal flux to the rapid flux in axial and radial transitions - the behavior of the thermal and resonant fluxes and the variation of their ratio in the same regions. (author) [French] Nous avons cherche a determiner le comportement des differents flux, thermique, resonnant et rapide a la transition milieu multiplicateur-reflecteur dans les deux directions principales du reseau. Nous avons egalement mesure la variation de ces differents flux au sein du milieu multiplicateur dans un canal rempli de graphite et dans un canal vide. Les resultats sont donnes sous forme de courbe representant: - La variation du rapport du flux thermique au flux rapide aux transitions axiale et radiale - L'allure des flux thermique et resonnant et la variation de leur rapport dans les memes regions. (auteur)

  10. Expériences sur les RFQ TRASCO et IPHI et développement du RFQ pour le Linac4

    CERN Document Server

    Mathot, S

    2008-01-01

    Depuis 1999, le CERN est impliqué dans le brasage sous vide des RFQ TRASCO et de IPHI depuis 2002. Pour ces deux projets, les tronçons RFQ sont constitués de 4 pôles indépendants usinés dans du cuivre OFE forgé. Ces pôles ont une longueur comprise entre 1000 et 1200 mm et doivent être assemblés avec une précision de l?ordre de 20 microns. La masse totale d?un tronçon est comprise entre 300 et 450 Kg. La procédure de brasage qui a été proposée et utilisée pour 5 tronçons jusqu'à présent consiste en deux étapes distinctes, l?une horizontale et l?autre verticale. Ce papier décrit ces étapes et les solutions utilisées pour l?alignement des pôles avant brasage. Les problèmes rencontrés, notamment en raison de la relaxation de contraintes lors du cycle thermique de brasage sont discutés. Enfin, les choix techniques retenus pour la fabrication des RFQ pour le projet Linac4 sont présentés.

  11. 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

  12. 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)

  13. 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

  14. Breast Cancer Resistance to Cyclophosphamide and Other Oxazaphosphorines.

    Science.gov (United States)

    1997-10-01

    human breast adenocarcinoma MCF-7/0 cells. d-Limonene, a monoterpene abundantly present in citrus fruits and various other foods common to most diets...and ARE-B. e.g., catechol, inducers, Figure 12 and Table 3, vide supra. Given the foregoing, the expectation was that the monoterpenes would induce the...less effectively than ALDH-1 (data not shown). r I r I I (I) o 300 7 I~Cl) S20 E -- 0 1 O 25 cc 1 2 3 1 2 3 Monoterpene , log iM Monoterpene , log pM

  15. Effective harmonic oscillator description of anharmonic molecular ...

    Indian Academy of Sciences (India)

    Administrator

    are carried out in HO basis, this study ought to pro- vide an insight into ... coupling are presented in Section 2 and the con- truction of VOHB is ..... quantum numbers of the target state. After initializing .... Computational facilities pro- vided by the ...

  16. Atmospheric corrosion of uranium-carbon alloys; Corrosion atmospherique des alliages uranium-carbone

    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 study the corrosion of uranium-carbon alloys having compositions close to that of the mono-carbide; they show that the extent of the observed corrosion effects increases with the water vapour content of the surrounding gas and they conclude that the atmospheric corrosion of these alloys is due essentially to the humidity of the air, the effect of the oxygen being very slight at room temperature. They show that the optimum conditions for preserving U-C alloys are either a vacuum or a perfectly dry argon atmosphere. The authors have also established that the type of corrosion involved is a corrosion which 'cracks under stress' and is transgranular (it can also be intergranular in the case of sub-stoichiometric alloys). They propose, finally, two hypotheses for explaining this mechanism, one of which is illustrated by the existence, at the fissure interface, of corrosion products which can play the role of 'corners' in the mono-carbide grains. (authors) [French] Les auteurs etudient la corrosion des alliages uranium-carbone de composition voisine du monocarbure; ils montrent que l'importance des effets de la corrosion observee augmente avec la teneur en vapeur d'eau du milieu gazeux ambiant et concluent que la corrosion atmospherique de ces alliages est due essentiellement a l'humidite de l'air, l'action de l'oxygene de l'air etant tres faible a la temperature ambiante. Ils indiquent que les conditions optimales de conservation des alliages U-C sont le vide ou une atmosphere d'argon parfaitement desseches. D'autre part, les auteurs etablissent que le type de corrosion mis en jeu est une corrosion 'fissurante sous contrainte', transgranulaire (pouvant egalement etre intergranulaire dans le cas d'alliages sous-stoechiometriques). Ils proposent enfin deux hypotheses pour rendre compte de ce mecanisme, dont l'une est illustree par la mise en evidence, a l'interface des fissures, de produits de corrosion pouvant jouer le role de 'coins' dans les grains de

  17. 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

  18. 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...

  19. 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....

  20. «Wa-waṣalnā ‘alā barakat Allāh ilā Īgīlīz»: à propos de la localisation d’Īgīlīz-Des-Harġa, le Ḥiṣn du Mahdī Ibn Tūmart

    Directory of Open Access Journals (Sweden)

    Van Staëvel, Jean-Pierre

    2006-06-01

    históricos empleados ; 2.º que el pueblo natal de Ibn Tūmart no se ubica en el valle del Sous, sino en el Anti-Atlas central, tal como ya demostraron Huici Miranda y D. Jacques- Meunié ; 3.º que el yacimiento de Īgīlīz-Des-Harġa, del cual se avanza aquí una ubicación precisa, encierra entre otros elementos un lugar fortificado de altura que sirvió de refugio a Ibn Tūmart y los miembros de su tribu durante los primeros enfrentamientos contra los Almorávides. Finalmente, se da una breve descripción arqueológica de los vestigios de este yacimiento inédito hasta ahora.

  1. Origins of high pH mineral waters from ultramafic rocks, Central Portugal

    Energy Technology Data Exchange (ETDEWEB)

    Marques, Jose M. [Instituto Superior Tecnico, Av. Rovisco Pais, 1049-001, Lisboa (Portugal)], E-mail: jose.marques@ist.ult.pt; Carreira, Paula M. [Instituto Tecnologico e Nuclear, Estrada Nacional No 10, 2686-953 Sacavem (Portugal); Carvalho, Maria Rosario [Departamento de Geologia, Faculdade de Ciencias, Universidade de Lisboa, Ed. C6, 3oP, Campo Grande, 1749-016 Lisboa (Portugal); Matias, Maria J. [Instituto Superior Tecnico, Av. Rovisco Pais, 1049-001, Lisboa (Portugal); Goff, Fraser E. [Earth and Planetary Sciences Department MSCO3-2040, University of New Mexico, Albuquerque, New Mexico 87131-000 (United States); Basto, Maria J.; Graca, Rui C.; Aires-Barros, Luis [Instituto Superior Tecnico, Av. Rovisco Pais, 1049-001, Lisboa (Portugal); Rocha, Luis [Junta de Freguesia, Av. da Libertacao, 45-D, 7460-002, Cabeco de Vide (Portugal)

    2008-12-15

    This paper reviews the geochemical, isotopic ({sup 2}H, {sup 18}O, {sup 13}C, {sup 3}H and {sup 14}C) and numerical modelling approaches to evaluate possible geological sources of the high pH (11.5)/Na-Cl/Ca-OH mineral waters from the Cabeco de Vide region (Central-Portugal). Water-rock interaction studies have greatly contributed to a conceptual hydrogeological circulation model of the Cabeco de Vide mineral waters, which was corroborated by numerical modelling approaches. The local shallow groundwaters belong to the Mg-HCO{sub 3} type, and are derived by interaction with the local serpentinized rocks. At depth, these type waters evolve into the high pH/Na-Cl/Ca-OH mineral waters of Cabeco de Vide spas, issuing from the intrusive contact between mafic/ultramafic rocks and an older carbonate sequence. The Cabeco de Vide mineral waters are supersaturated with respect to serpentine indicating that they may cause serpentinization. Magnesium silicate phases (brucite and serpentine) seem to control Mg concentrations in Cabeco de Vide mineral waters. Similar {delta}{sup 2}H and {delta}{sup 18}O suggest a common meteoric origin and that the Mg-HCO{sub 3} type waters have evolved towards Cabeco de Vide mineral waters. The reaction path simulations show that the progressive evolution of the Ca-HCO{sub 3} to Mg-HCO{sub 3} waters can be attributed to the interaction of meteoric waters with serpentinites. The sequential dissolution at CO{sub 2} (g) closed system conditions leads to the precipitation of calcite, magnesite, amorphous silica, chrysotile and brucite, indicating that the waters would be responsible for the serpentinization of fresh ultramafic rocks (dunites) present at depth. The apparent age of Cabeco de Vide mineral waters was determined as 2790 {+-} 40 a BP, on the basis of {sup 14}C and {sup 13}C values, which is in agreement with the {sup 3}H concentrations being below the detection limit.

  2. The thin layer technique and its application to electron microscopy; La technique des couches minces et son application a la microscopie electronique

    Energy Technology Data Exchange (ETDEWEB)

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

    1957-10-15

    This work deals with the technique of thin layers obtained by evaporation under vacuum, in the thickness range extending from a few monoatomic layers to several hundred angstroms. The great theoretical and practical interest of these layers has, it is well known, given rise to many investigations from Faraday onwards. Within the necessarily restricted limits of this study, we shall approach the problem more particularly from the point of view of: - their production; - their use in electron microscopy. A critical appraisal is made, in the light of present-day knowledge, based on our personal experience and on an extensive bibliography which we have collected on the subject. (author) [French] Le present travail concerne la technique des couches minces obtenues par evaporation sous vide, dans le domaine d'epaisseur qui s'etend de quelques couches monoatomiques a plusieurs centaines d'angstroms. L'interet theorique et pratique considerable de ces couches a suscite, comme on sait, de nombreux travaux depuis Faraday. Dans le cadre necessairement restreint de cette these, nous aborderons plus particulierement le point de vue de: - leur obtention; - leur utilisation en microscopie electronique. Il s'agit d'une mise au point critique, a la lumiere des connaissances actuelles, appuyee sur notre experience personnelle et sur une importante bibliographie, qu'il nous a ete donne de reunir a ce sujet. (auteur)

  3. The thin layer technique and its application to electron microscopy; La technique des couches minces et son application a la microscopie electronique

    Energy Technology Data Exchange (ETDEWEB)

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

    1957-10-15

    This work deals with the technique of thin layers obtained by evaporation under vacuum, in the thickness range extending from a few monoatomic layers to several hundred angstroms. The great theoretical and practical interest of these layers has, it is well known, given rise to many investigations from Faraday onwards. Within the necessarily restricted limits of this study, we shall approach the problem more particularly from the point of view of: - their production; - their use in electron microscopy. A critical appraisal is made, in the light of present-day knowledge, based on our personal experience and on an extensive bibliography which we have collected on the subject. (author) [French] Le present travail concerne la technique des couches minces obtenues par evaporation sous vide, dans le domaine d'epaisseur qui s'etend de quelques couches monoatomiques a plusieurs centaines d'angstroms. L'interet theorique et pratique considerable de ces couches a suscite, comme on sait, de nombreux travaux depuis Faraday. Dans le cadre necessairement restreint de cette these, nous aborderons plus particulierement le point de vue de: - leur obtention; - leur utilisation en microscopie electronique. Il s'agit d'une mise au point critique, a la lumiere des connaissances actuelles, appuyee sur notre experience personnelle et sur une importante bibliographie, qu'il nous a ete donne de reunir a ce sujet. (auteur)

  4. The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

    Science.gov (United States)

    Kehlet, Ursula; Mitra, Bhaskar; Aaslyng, Margit D.

    2017-01-01

    Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility. PMID:28846600

  5. The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.

    Science.gov (United States)

    Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge; Raben, Anne; Aaslyng, Margit D

    2017-08-26

    Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility.

  6. EFFET DES TRAITEMENTS THERMIQUES SUR LA REACTION ENTRE DES COUCHES MINCES DE TITANE ET DES SUBSTRATS EN ACIER

    Directory of Open Access Journals (Sweden)

    D Slimani

    2015-06-01

    Full Text Available Des couches minces du titane pur ont été déposées avec la méthode de pulvérisation cathodique sur des substrats en acier, type FF80 K-1 contenants ~1% mass. en carbone. La réaction entre les deux parties du système substrat-couche mince est activée avec des traitements thermiques sous vide dans l’intervalle de températures de 400 à900°Cpendant 30 minutes. Les Spectres de diffraction de rayons x confirment l’inter- diffusion des éléments  chimiques du système résultants la formation et la croissance des nouvelles phases en particulier le carbure binaire TiC ayant des caractéristiques thermomécaniques importantes. L’analyse morphologique des échantillons traités  avec le microscope électronique à balayage (MEB montre l’augmentation du flux de diffusion atomique avec la température de recuit, notamment la diffusion du manganèse et du fer vers la surface libre des échantillons aux températures élevées provoquant la dégradation des propriétés mécaniques des revêtements contrairement au premiers stades d’interaction où on a obtenu des bonnes valeurs de la microdureté.

  7. Influence des conditions d'élevage et de sulfitage des vins rouges en barriques sur leur teneur en acide acétique et en éthyl-phenols

    Directory of Open Access Journals (Sweden)

    Pascal Chatonnet

    1993-12-01

    En plus de la dose, les conditions de sulfitage des vins et des barriques sont également importantes. L'apport d'une quantité de SO2 non inférieure à 7 g par fût sous forme gazeuse dans un fût vide permet simultanément la désinfection des douelles et le sulfitage des vins. A dosage identique, avec un sulfitage direct du vin, le développement de Brettanomyces intermedius n'est pas inhibé et les vins risquent de présenter un caractère phénolé désagréable en fin d'élevage. Par ailleurs, les sulfitages à la mèche ou à la pastille ne possèdent pas la même efficacité. Si à quantité de soufre identique le méchage à la pastille procure un sulfitage presque deux fois plus important, selon l'origine et les méthodes de fabrication employées, les pastilles de soufre possèdent une stabilité au vieillissement variable se traduisant par des sulfitages irréguliers en fonction de leur âge et de leurs conditions de stockage. La présence d'une charge non combustible hygroscopique entrant dans la composition de certaines pastilles de soufre est responsable de cette instabilité.

  8. Production and study of mixed Al-Al{sub 2}O{sub 3} thin films for passive electronic circuits; Realisation et etude des couches minces mixtes Al-Al{sub 2}O{sub 3} pour circuits electroniques passifs

    Energy Technology Data Exchange (ETDEWEB)

    Pruniaux, B [Commissariat a l' Energie Atomique, 38 - Grenoble (France). Centre d' Etudes Nucleaires

    1967-07-01

    A new vacuum deposition process, named reactive evaporation, is used to realize passive thin film circuits. Using aluminium, oxidized at various steps in its vapor phase, we obtain: - Al-Al{sub 2}O{sub 3} cermet resistors (R{sub {open_square}} = 10000 {omega}{sub {open_square}}, CTR <{+-} 150 ppm/deg. C) which show oscillations of the resistivity versus the thickness of the layer, in distinction to classical theory. - Al{sub 2}O{sub 3} capacitors (C{sub {open_square}} = 60000 pf/cm{sup 2}, tg {delta} < 0.5 per cent). These thin film components present good electrical behaviour and should find interesting applications in integrated circuits. (author) [French] Une nouvelle technique de depot sous vide, l'evaporation reactive est utilisee pour realiser des circuits passifs en couches minces. En oxydant, en phase vapeur, de l'aluminium a differents degres, on obtient: - des resistances en cermet Al-Al{sub 2}O{sub 3} (R{sub {open_square}} = 10000 {omega}{sub {open_square}}, CTR <{+-} 150 ppm) dont Ia resistivite oscille en fonction de l'epaisseur, contrairement aux previsions de la theorie classique. - Des capacites en Al{sub 2}O{sub 3} (C{sub {open_square}} = 60000 pf/cm{sup 2}, tg {delta} < 0.5 pour cent). Ces elements presentent de bonnes caracteristiques electriques et seraient avantageusement utilises en circuits integres. (auteur)

  9. 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.

  10. 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)

  11. 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).

  12. Do television food advertisements portray advertised foods in a 'healthy' food context?

    Science.gov (United States)

    Adams, Jean; Tyrrell, Rachel; White, Martin

    2011-03-01

    Exposure to food promotion influences food preferences and diet. As food advertisements tend to promote 'less healthy' products, food advertising probably plays some role in the 'obesity epidemic'. Amid calls for increased regulation, food manufacturers are beginning to engage in a variety of health-promoting marketing initiatives. Positioning products in the context of a 'healthy', balanced diet in television advertisements is one such initiative. We explored whether the wider food context in which foods are advertised on television are 'healthier' than the advertised foods themselves. All foods shown in food advertisements broadcast during 1 week on one commercial UK channel were identified and classified as 'primary' (i.e. the focus of advertisements) or 'incidental'. The nutritional content of all foods was determined and that of primary and incidental foods were compared. Almost two-thirds of food advertisements did not include any incidental foods. When a wider food context was present, this tended to be 'healthier' than the primary foods that were the focus of food advertisements - particularly in terms of the food groups represented. It is not yet clear what effect this may have on consumers' perceptions and behaviour, and whether or not this practice should be encouraged or discouraged from a public health perspective.

  13. 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.

  14. 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.)

  15. The role of food irradiation in food safety and food security

    International Nuclear Information System (INIS)

    Kaeferstein, F.K.

    1996-01-01

    In view of the enormous health and economic consequences of foodborne diseases, the World Health Organization (WHO) encourages its Member States to consider all measures to eliminate or reduce foodborne pathogens in food an improve their supplies of safe and nutritious food. With the wholesomeness of irradiated food clearly established by extensive scientific studies, food irradiation has important roles to play in both ensuring food safety and reducing food losses. Food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (J.P.N.)

  16. Bacterial food-borne pathogens in Indian food

    International Nuclear Information System (INIS)

    Bandekar, J.R.

    2015-01-01

    Food technology and food processing techniques have made tremendous advances in preservation of food and ensuring safety of food by killing food-borne pathogens. In addition to old techniques such as pasteurization, canning, dehydration, fermentation and salting, a number of new techniques such as radiation processing, high pressure technology and pulsed electric field technology are being applied for preservation of food and to ensure food safety. Total Quality Management (TQM) concepts have been developed to take care of food safety from farm to table. Hazard Analysis at Critical Control Points (HACCP) is being applied for mass scale production of food to make food free from pathogens. Despite these advances, food-borne diseases have become one of the most widespread public health problems in the world. About two thirds of all the outbreaks are traced to microbial contaminated food. According to World Health Organization (WHO) estimates, food-borne and waterborne diarrhoeal diseases kill an estimated 2 million people annually, including many children. Food safety is a major concern not only for developing countries but also for the developed countries. A number of factors such as emergence of new food-borne pathogens, development of drug resistance in pathogens, changing life style, globalization of the food supply etc. are responsible for the continuous persistence of food-borne diseases. 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. Due to consumer demand, a number of Ready-To-Eat (RTE) minimally processed foods are increasingly marketed; however, there is increased risk of foodborne diseases with these products. Food Technology Division of Bhabha Atomic Research Centre, Mumbai, has been working on food-borne bacterial pathogens particularly Salmonella, Campylobacter, Listeria monocytogenes, Vibrio and Aeromonasf

  17. 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…

  18. 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

  19. 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...

  20. 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

  1. Moderate alcohol consumption stimulates food intake and food reward of savoury foods.

    Science.gov (United States)

    Schrieks, Ilse C; Stafleu, Annette; Griffioen-Roose, Sanne; de Graaf, Cees; Witkamp, Renger F; Boerrigter-Rijneveld, Rianne; Hendriks, Henk F J

    2015-06-01

    The aim of this study was to investigate whether food reward plays a role in the stimulating effect of moderate alcohol consumption on subsequent food intake. In addition, we explored the role of oral and gut sensory pathways in alcohol's effect on food reward by modified sham feeding (MSF) or consumption of a preload after alcohol intake.In a single-blind crossover design, 24 healthy men were randomly assigned to either consumption of vodka/orange juice (20 g alcohol) or orange juice only, followed by consumption of cake, MSF of cake or no cake. Food reward was evaluated by actual food intake measured by an ad libitum lunch 45 min after alcohol ingestion and by behavioural indices of wanting and liking of four food categories (high fat, low fat, sweet and savoury).Moderate alcohol consumption increased food intake during the ad libitum lunch by 11% (+338 kJ, P = 0.004). Alcohol specifically increased intake (+127 kJ, P foods. Moreover, moderate alcohol consumption increased implicit wanting for savoury (P = 0.013) and decreased implicit wanting for sweet (P = 0.017) before the meal. Explicit wanting of low-fat savoury foods only was higher after alcohol followed by no cake as compared to after alcohol followed by cake MSF (P = 0.009), but not as compared to alcohol followed by cake consumption (P = 0.082). Both cake MSF and cake consumption had no overall effect on behavioural indices of food reward.To conclude, moderate alcohol consumption increased subsequent food intake, specifically of high-fat savoury foods. This effect was related to the higher food reward experienced for savoury foods. The importance of oral and gut sensory signalling in alcohol's effect on food reward remains largely unclear. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. 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.

  3. DOES FOOD SAFETY CONFLICT WITH FOOD SECURITY? THE SAFE CONSUMPTION OF FOOD

    OpenAIRE

    Kinsey, Jean D.

    2004-01-01

    This paper concludes by saying no, food safety and security reinforce each other. It combines food safety and food security into the concept of "safe food consumption." Unsafe food consumption occurs when food contains known substances that lead to short or long term illness or death (botulism) and suspect substances that are believed to lead to delayed diseases (pesticides). It also occurs when hunger or over eating contribute to long-term illness and shorter life expectancy. The costs of il...

  4. Food Pedagogy, Food Symposium - What is food about? A new approach for promoting changes in food related behaviour

    OpenAIRE

    Thuv, Sølvi

    2009-01-01

    PURPOSE Guidelines suggest food related competency as a measure to develop better and more sustainable eating habits. Norwegian schools have got a new subject, Food and Health. Our purpose is to exemplify coherence in our teaching program and introduce the concept of Food Pedagogy. METHODS Literature research was used to discuss concepts of nutrition, food and "food culture". We arranged a pilot study and wrote a final teaching program for study Food and Health (60ECTS). We are work...

  5. The Food Crisis and Food Security: Towards a New World Food Order?

    Directory of Open Access Journals (Sweden)

    Christophe Golay

    2010-03-01

    Full Text Available The worst food crisis since 1974 broke out in 2007-08. Higher world market prices of food commodities (especially wheat, rice, soya and maize sparked an unprecedented increase in the number of hungry people. Despite moderately lower prices since the summer of 2008, the number of the hungry continued to rise in 2009. This food crisis has placed the fight against hunger on the international agenda. Since March 2008 governments UN agencies and many social movements have adopted positions on the causes of the crisis and the means to address it. Unfortunately, while these parties are trying to coordinate their activities and suggest new approaches, the old recipes for producing more food are often brought up. Contradictory proposals are made and the thought given to the causes underlying hunger and the food crisis (social, economic and political discrimination and exclusion has gone largely unheeded. The first Millennium Development Goal, which calls for cutting the percentage of hungry people by half by 2015, is clearly out of reach. But the food crisis might lead to a new world food order based on the three pillars of food assistance, food security and the right to food.

  6. 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,

  7. Palatable food consumption in children: interplay between (food) reward motivation and the home food environment.

    Science.gov (United States)

    De Decker, Annelies; Verbeken, Sandra; Sioen, Isabelle; Van Lippevelde, Wendy; Braet, Caroline; Eiben, Gabriele; Pala, Valeria; Reisch, Lucia A; De Henauw, Stefaan

    2017-04-01

    To understand the importance of the home food environment on unhealthy food consumption in children high in reward sensitivity, this study tested the hypothesis that the home availability of unhealthy food moderates the effect of reward sensitivity on children's fast-food consumption frequency, exerted via food cue responsiveness. Children between 7.5 and 14 years (n = 174, 50.6% boys) reported on reward sensitivity and food cue responsiveness (by means of the subscale 'external eating'). Their height and weight were measured. Parents reported on their children's fast-food consumption frequency, food cue responsiveness (by means of the subscale 'food responsiveness'), and on the home availability of unhealthy foods. Two moderated mediation models were conducted, one with the parent- and one with the child-reported food cue responsiveness as mediator. Findings suggested that with a high home availability of unhealthy foods, (a) a higher fast-food consumption frequency was found in children high in reward sensitivity and (b) the relation between reward sensitivity and the fast-food consumption frequency was mediated by external eating. The findings point at the importance of the home food environment in children high in reward sensitivity. They suggest to limit the home availability of unhealthy foods. What is Known: • Reward sensitivity (RS) is positively associated with children's palatable food consumption • In adolescents, this effect is mediated by food cue responsiveness, which determines the strength of an individual's motivation to obtain food when perceiving food cues What is New: • Children high in RS may be more vulnerable to palatable food cues in their everyday food environment because of a higher food cue responsiveness • The home food environment may be an important determining factor of the palatable food consumption of these children.

  8. Children's food preferences: effects of weight status, food type, branding and television food advertisements (commercials).

    Science.gov (United States)

    Halford, Jason C G; Boyland, Emma J; Cooper, Gillian D; Dovey, Terence M; Smith, Cerise J; Williams, Nicola; Lawton, Clare L; Blundell, John E

    2008-01-01

    OBJECTIVE. To investigate the effects of weight status, food type and exposure to food and non-food advertisements on children's preference for branded and non-branded foods. DESIGN. A within-subjects, counterbalanced design with control (toy advertisement) and experimental (food advertisement) conditions. Subjects. A total of 37 school students (age: 11-13 years; weight status: 24 lean, 10 overweight, 3 obese). Measurements. Advertisement recall list, two food preference measures; the Leeds Food Preference Measure (LFPM), the Adapted Food Preference Measure (AFPM) and a food choice measure; the Leeds Forced-choice Test (LFCT). RESULTS. Normal weight children selected more branded and non-branded food items after exposure to food advertisements than in the control (toy advertisement) condition. Obese and overweight children showed a greater preference for branded foods than normal weight children per se, and also in this group only, there was a significant correlation between food advertisement recall and the total number of food items chosen in the experimental (food advertisement) condition. CONCLUSION. Exposure to food advertisements increased the preference for branded food items in the normal weight children. This suggests that television food advertisement exposure can produce the same 'obesigenic' food preference response found in overweight and obese children in their normal weight counterparts.

  9. 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...

  10. Law regulations concerning food supplements, dietetic food and novel food containing herbal substances

    Directory of Open Access Journals (Sweden)

    Baraniak Justyna

    2016-12-01

    Full Text Available Food supplements are concentrated sources of nutrients and/or other substances with a nutritional or physiological effect. However, they often contain herbal substances or their preparations. Food supplements belong to category of food and for that reason are regulated by food legislation. European Union regulations and directives established general directions for dietary supplements, dietetic food, which due to their special composition or manufacturing process are prepared for specific groups of people with special nutritional needs, and novel food/novel food ingredients to ensure product safety, suitability and appropriate consumer information.

  11. Food crises, food regimes and food movements: rumblings of reform or tides of transformation?

    Science.gov (United States)

    Holt Giménez, Eric; Shattuck, Annie

    2011-01-01

    This article addresses the potential for food movements to bring about substantive changes to the current global food system. After describing the current corporate food regime, we apply Karl Polanyi's 'double-movement' thesis on capitalism to explain the regime's trends of neoliberalism and reform. Using the global food crisis as a point of departure, we introduce a comparative analytical framework for different political and social trends within the corporate food regime and global food movements, characterizing them as 'Neoliberal', 'Reformist', 'Progressive', and 'Radical', respectively, and describe each trend based on its discourse, model, and key actors, approach to the food crisis, and key documents. After a discussion of class, political permeability, and tensions within the food movements, we suggest that the current food crisis offers opportunities for strategic alliances between Progressive and Radical trends within the food movement. We conclude that while the food crisis has brought a retrenchment of neoliberalization and weak calls for reform, the worldwide growth of food movements directly and indirectly challenge the legitimacy and hegemony of the corporate food regime. Regime change will require sustained pressure from a strong global food movement, built on durable alliances between Progressive and Radical trends.

  12. 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 ...

  13. Consumer and food industries education on food irradiation

    International Nuclear Information System (INIS)

    Othman, Z.

    2001-01-01

    A survey was conducted on Malaysian food industries to determine the interest and potential applications of food irradiation as an alternative or to complement existing food preservation treatments. A total of 37 food processors representing 5 subsectors of the food industry participated in the survey. Information collected showed that majority of respondents were aware of food irradiation but the level of knowledge was low. Half of respondents perceived food irradiation as safe and 23% will consider using it for commercial purposes. Main concerns of the food processors were safety of the process, safety of irradiated food, efficacy of the process and consumer acceptance. Food irradiation applications considered to have the most potential for use by the food industry, were those which would improve the hygienic quality of food products. Despite the limited knowledge, respondents strongly supported the need to promote food irradiation technology in Malaysia. In view of this finding. various promotional activities have been continuously carried out to increase public awareness and understanding of the technology so as to facilitate acceptance of food irradiation in Malaysia. (author)

  14. Neighborhood fast food availability and fast food consumption.

    Science.gov (United States)

    Oexle, Nathalie; Barnes, Timothy L; Blake, Christine E; Bell, Bethany A; Liese, Angela D

    2015-09-01

    Recent nutritional and public health research has focused on how the availability of various types of food in a person's immediate area or neighborhood influences his or her food choices and eating habits. It has been theorized that people living in areas with a wealth of unhealthy fast-food options may show higher levels of fast-food consumption, a factor that often coincides with being overweight or obese. However, measuring food availability in a particular area is difficult to achieve consistently: there may be differences in the strict physical locations of food options as compared to how individuals perceive their personal food availability, and various studies may use either one or both of these measures. The aim of this study was to evaluate the association between weekly fast-food consumption and both a person's perceived availability of fast-food and an objective measure of fast-food presence - Geographic Information Systems (GIS) - within that person's neighborhood. A randomly selected population-based sample of eight counties in South Carolina was used to conduct a cross-sectional telephone survey assessing self-report fast-food consumption and perceived availability of fast food. GIS was used to determine the actual number of fast-food outlets within each participant's neighborhood. Using multinomial logistic regression analyses, we found that neither perceived availability nor GIS-based presence of fast-food was significantly associated with weekly fast-food consumption. Our findings indicate that availability might not be the dominant factor influencing fast-food consumption. We recommend using subjective availability measures and considering individual characteristics that could influence both perceived availability of fast food and its impact on fast-food consumption. If replicated, our findings suggest that interventions aimed at reducing fast-food consumption by limiting neighborhood fast-food availability might not be completely effective

  15. Study of the low temperature oxidation of uranium powders and its application to the sintering of uranium oxide powders; Etude de l'oxydation des poudres dtranium a basse temperature et son application au frittage de poudres d'uranium oxyde

    Energy Technology Data Exchange (ETDEWEB)

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

    1964-06-01

    techniques utilisees sont la micrographie, la thermogravimetrie, le frittage sous charge, la radiocristallographie. A 170 deg. C, sous air ou dans des melanges argon + oxygene, l'oxyde d'uranium forme est toujours UO{sub 2} et il est uniformement reparti autour des billes d'uranium de depart. Ces poudres mixtes se frittent facilement sous charge en phase {gamma}. On obtient des echantillons dont la densite est de 85 a 90 pour cent de la densite theorique. L'influence de l'UO{sub 2} sur les proprietes de l'uranium a ete mise en evidence par dilatometrie et cyclage thermique en phase {alpha}. Les temperatures des changements de phase {alpha} {r_reversible} {beta}, {beta} {r_reversible} {gamma} sont abaissees, l'allongement remanent est diminue. Les echantillons de bonne densite ont une bonne tenue au cyclage thermique; les defauts caracteristiques de l'uranium: grande distorsion, peau d'orange, n'existent presque plus. Des traitements thermiques sous vide secondaire a 1050 deg. C provoquent la cristallisation de l'UO{sub 2} sous forme geometrique et l'apparition d'une phase, de systeme cristallin C.F.C., de formule U{sub W}C{sub X}O{sub Y}N{sub Z}. Cette phase provoque un nouvel abaissement des temperatures de transformation {alpha} {r_reversible} {beta}, {beta} {r_reversible} {gamma} de l'uranium. Apres dix cycles dilatometriques, l'allongement remanent de l'echantillon est de l'ordre de 0,5 pour cent. La tenue au cyclage thermique d'un echantillon de faible densite ayant ete traite thermiquement est comparable a celle d'un echantillon de bonne densite n'ayant pas subi de traitement thermique. (auteur)

  16. 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

  17. Boulder Food Rescue: An Innovative Approach to Reducing Food Waste and Increasing Food Security.

    Science.gov (United States)

    Sewald, Craig A; Kuo, Elena S; Dansky, Hana

    2018-05-01

    Food waste and food insecurity are both significant issues in communities throughout the U.S., including Boulder, Colorado. As much as 40% of the food produced in the U.S. goes uneaten and ends up in landfills. Nearly 13% of people in the Boulder region experience some level of food insecurity. Founded in 2011, Boulder Food Rescue supports community members to create their own food security through a participatory approach to an emergency food system. The organization uses a web-application "robot" to manage a schedule of volunteers. They coordinate with individuals at low-income senior housing sites, individual housing sites, family housing sites, after-school programs, and pre-schools to set up no-cost grocery programs stocked with food from local markets and grocers that would otherwise go to waste. Each site coordinator makes decisions about how, when, and where food delivery and distribution will occur. The program also conducts robust, real-time data collection and analysis. Boulder Food Rescue is a member and manager of the Food Rescue Alliance, and its model has been replicated and adapted by other cities, including Denver, Colorado Springs, Seattle, Jackson Hole, Minneapolis, Binghamton, and in the Philippines. Information for this special article was collected through key informant interviews with current and former Boulder Food Rescue staff and document review of Boulder Food Rescue materials. Boulder Food Rescue's open source software is available to other communities; to date, 40 cities have used the tool to start their own food rescue organizations. Boulder Food Rescue hopes to continue spreading this model to other cities that are considering ways to reduce food waste and increase food security. This article is part of a supplement entitled Building Thriving Communities Through Comprehensive Community Health Initiatives, which is sponsored by Kaiser Permanente, Community Health. Copyright © 2018 American Journal of Preventive Medicine. Published by

  18. The contribution of food irradiation to food safety and food security

    International Nuclear Information System (INIS)

    Kaeferstein, F.K.

    1992-01-01

    One of the objectives of the World Health Organization (WHO) is to assist efforts throughout the world to provide safe and nutritious food supplies. However, the safety and nutritional quality, as well as the mere availability of our food, is constantly threatened by contamination, infestation and deterioration. The most recent addition to the list of food preserving methods is irradiation, i.e., processing of food to carefully measured amounts of ionizing radiation. The paper will highlight the contribution this technology is expected to make with regard to the prevention of foodborne diseases and food losses. (orig.) [de

  19. [Food neophobia: impact on food habits and acceptance of healthy foods in schoolchildren].

    Science.gov (United States)

    Rodríguez-Tadeo, Alejandra; Patiño Villena, Begoña; Urquidez-Romero, Rene; Vidaña-Gaytán, María Elena; Periago Caston, María Jesús; Ros Berruezo, Gaspar; González Martinez-Lacuesta, Eduardo

    2014-09-21

    In children, food neophobia may affect food choices and limit the variety of the diet as well as affect the sensory acceptance of new foods. To identify the impact of food neophobia in food habits and preferences of healthy food in school canteens users in the city of Murcia. A total of 242 children in the second and third cycle of primary education (8-12 years), were included, stratified by sex and school year. A survey of habits and food preferences, food neophobia and acceptance of foods commonly consumed in the dining room was applied. In addition, a sensory test was conducted and the consumption of salads and fruits in the room was measured by the weighing method. The prevalence of neophobia was 16%, without difference by sex, academic year, time to use service, parental origin and being overweight or underweight. Food neophobia was associated with a detrimental effect on the consumption of vegetables and fruit, the taste for vegetables and lower consumption of cereals and cereal at breakfast and preferably less fruit and vegetables (pfoods like chicken and lentils (pFood neophobia did not affect the hedonic acceptance of fruit and salads consumed in the cafeteria. It is necessary to integrate this information to stakeholders to ensure an improvement in the consumption of healthy foods. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  20. EFFECT OF ROUGHNESS TO HYDRAULIC PROJECTION IN AN U ...

    African Journals Online (AJOL)

    30 juin 2011 ... 0,3. Fig.10. Variation de la longueur relative Lj/h1 du ressaut en fonction du débit relatif Q* pour quatre valeurs distinctes de y1. Les motifs colorés vides représentent les points expérimentaux du ressaut contrôlé en canal à fond rugueux. Les motifs vides noirs représentent le ressaut contrôléà fond lisse.

  1. Toddlers' food preferences. The impact of novel food exposure, maternal preferences and food neophobia.

    Science.gov (United States)

    Howard, Anika J; Mallan, Kimberley M; Byrne, Rebecca; Magarey, Anthea; Daniels, Lynne A

    2012-12-01

    Food preferences have been identified as a key determinant of children's food acceptance and consumption. The aim of this study was to identify factors that influence children's liking for fruits, vegetables and non-core foods. Participants were Australian mothers (median age at delivery=31years, 18-46years) and their two-year-old children (M=24months, SD=1month; 52% female) allocated to the control group (N=245) of the NOURISH RCT. The effects of repeated exposure to new foods, maternal food preferences and child food neophobia on toddlers' liking of vegetables, fruits and non-core foods and the proportion never tried were examined via hierarchical regression models; adjusting for key maternal (age, BMI, education) and child covariates (birth weight Z-score, gender), duration of breastfeeding and age of introduction to solids. Maternal preferences corresponded with child preferences. Food neophobia among toddlers was associated with liking fewer vegetables and fruits, and trying fewer vegetables. Number of repeated exposures to new food was not significantly associated with food liking at this age. Results highlight the need to: (i) encourage parents to offer a wide range of foods, regardless of their own food preferences, and (ii) provide parents with guidance on managing food neophobia. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

  2. 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.)

  3. 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...

  4. [Review of food policy approaches: from food security to food sovereignty (2000-2013)].

    Science.gov (United States)

    López-Giraldo, Luis Alirio; Franco-Giraldo, Álvaro

    2015-07-01

    Food policies have attracted special interest due to the global food crisis in 2008 and promotion of the Millennium Development Goals, leading to approaches by different fields. This thematic review aims to describe the main theoretical and methodological approaches to food security and food sovereignty policies. A search was performed in databases of scientific journals from 2000 to 2013. 320 complete articles were selected from a total of 2,699. After reading the articles to apply the inclusion criteria, 55 items were maintained for analysis. In conclusion, with the predominance of food security as a guiding policy, food sovereignty has emerged as a critical response to be included in designing and researching food policies. Food policies are essential for achieving public health goals. Public health should thus take a leading role in linking and orienting such policies.

  5. Food safety performance indicators to benchmark food safety output of food safety management systems.

    Science.gov (United States)

    Jacxsens, L; Uyttendaele, M; Devlieghere, F; Rovira, J; Gomez, S Oses; Luning, P A

    2010-07-31

    There is a need to measure the food safety performance in the agri-food chain without performing actual microbiological analysis. A food safety performance diagnosis, based on seven indicators and corresponding assessment grids have been developed and validated in nine European food businesses. Validation was conducted on the basis of an extensive microbiological assessment scheme (MAS). The assumption behind the food safety performance diagnosis is that food businesses which evaluate the performance of their food safety management system in a more structured way and according to very strict and specific criteria will have a better insight in their actual microbiological food safety performance, because food safety problems will be more systematically detected. The diagnosis can be a useful tool to have a first indication about the microbiological performance of a food safety management system present in a food business. Moreover, the diagnosis can be used in quantitative studies to get insight in the effect of interventions on sector or governmental level. Copyright 2010 Elsevier B.V. All rights reserved.

  6. 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.

  7. 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.

  8. 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

  9. The impact of food preservation on food waste.

    Science.gov (United States)

    Martindale, Wayne; Schiebel, Walter

    2017-01-01

    The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

  10. Determination of diets for the populations of eleven regions of the European community to be used for obtaining radioactive contamination levels. First results concerning the food consumption of individuals classified in nine age-groups; Determination des regimes alimentaires des populations de onze regions de la Communaute Europenne et vue de l'etude des niveaux de contamination radioactive. Premiere serie de resultats concernant la consommation alimentaire des individus groupes en neuf classes d'ages

    Energy Technology Data Exchange (ETDEWEB)

    Ledermann, S; Lacourly, G; Garnier, A; Cresta, M; Lombardo, E [Commissariat a l' Energie Atomique, 92 - Fontenay-aux-Roses (France). Centre d' Etudes Nucleaires

    1968-07-01

    The present document continues the report CEA-R--2979 - EUR--2768-f. The processing of the data given by the family food enquiry carried out in eleven regions of the European Community, has permitted to determine the food consumption of individuals classified in nine age-groups, in order to study the radioactive contamination levels in the food-chain. The used statistical method is described, and the obtained results are presented in form of double-entry tables giving for each region and for each age-group the mean weekly food-consumption and the contribution of each diet in nutrition principles, in minerals, vitamins, trace elements and calories. (authors) [French] Ce rapport fait suite au rapport CEA-R--2979 - EUR--2768-f. Le traitement de l'information apportee par les enquetes alimentaires familiales realisees dans onze regions de la Communaute Europeenne a permis de determiner les consommations alimentaires des individus groupes en neuf classes d'age, en vue de l'etude des niveaux de contamination radioactive dans les chaines alimentaires. La methode statistique employee est decrite et les resultats obtenus sont presentes sous forme de tableaux a double entree donnant pour chacune des regions etudiees et pour chacune des neuf classes d'age, les consommations moyennes hebdomadaires, ainsi que les apports en principes nutritifs, mineraux, vitamines et oligo-elements, et calories de chaque regime. (auteurs)

  11. 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.

  12. Quantifying food waste in Hawaii's food supply chain.

    Science.gov (United States)

    Loke, Matthew K; Leung, PingSun

    2015-12-01

    Food waste highlights a considerable loss of resources invested in the food supply chain. While it receives a lot of attention in the global context, the assessment of food waste is deficient at the sub-national level, owing primarily to an absence of quality data. This article serves to explore that gap and aims to quantify the edible weight, economic value, and calorie equivalent of food waste in Hawaii. The estimates are based on available food supply data for Hawaii and the US Department of Agriculture's (USDA's) loss-adjusted food availability data for defined food groups at three stages of the food supply chain. At its highest aggregated level, we estimate Hawaii's food waste generation at 237,122 t or 26% of available food supply in 2010. This is equivalent to food waste of 161.5 kg per person, per annum. Additionally, this food waste is valued at US$1.025 billion annually or the equivalent of 502.6 billion calories. It is further evident that the occurrence of food waste by all three measures is highest at the consumer stage, followed by the distribution and retail stage, and is lowest at the post-harvest and packing stage. The findings suggest that any meaningful intervention to reduce food waste in Hawaii should target the consumer, and distribution and retail stages of the food supply chain. Interventions at the consumer stage should focus on the two protein groups, as well as fresh fruits and fresh vegetables. © The Author(s) 2015.

  13. 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...

  14. Study of the thermal and hydraulic phenomena occurring during power excursion on a heated test section; Etude des phenomenes thermiques et hydrauliques accompagnant une excursion rapide de puissance sur un canal chauffant

    Energy Technology Data Exchange (ETDEWEB)

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

    1969-07-01

    , 35 mm de large et 2,9 mm d'entrefer; elle simule deux demi-plaques d'un element combustible M.T.R. II est possible de realiser dans la section d'essais un ecoulement d'eau en convection forcee ou sans convection, la hauteur d'eau surmontant le canal peut etre reglee entre 2.8 et 8 metres et la pression maximale admissible a sa sortie est de 4 atm. abs. La source de puissance est un ensemble de batteries au plomb montees en serie, capable de fournir pendant de courts instants un courant de 25000 A sous 85 V; il est possible de realiser, en fonction du temps, des montees en puissance lineaires, exponentielles ou sous forme de creneaux. Un enregistreur magnetique a 14 pistes (bande passante 0, 10000 Hz) permet d'enregistrer les mesures de temperature (thermocouples de 8/100 mm de diametre), de pression et de taux de vide (par absorption de rayons X). Le dispositif experimental a permis d'effectuer plus de 500 essais; certains ont ete realises avec une puissance de 3000 W/cm dissipee pendant 50 millisecondes. On a etudie l'influence de la temperature initiale de l'eau, du debit, de la pression et de la hauteur de la colonne d'eau surmontant le canal, sur les ejections d'eau, les variations de pression et de taux de vide dans le canal. L'energie au-dessus de laquelle des instabilites apparaissent dans le canal a ete determinee; une interpretation des phenomenes observes ainsi qu'un modele theorique simplifie les representant est propose. (auteur)

  15. Improvements to the properties of uranium by addition of small quantities of other metals; Ameliorations apportees a l'uranium par de faibles additions metalliques

    Energy Technology Data Exchange (ETDEWEB)

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

    1960-07-01

    {sup 235}. Dans les conditions optimales de fonctionnement, un meme materiau combustible doit alors fournir un minimum de 3000 MWj/t, soit 72.10{sup 6} kWh par tonne d'uranium naturel, tout en etant porte a une temperature suffisante pour jouer efficacement son role de source de chaleur (entre 350 et 550 deg. C minimum). Or d'une facon assez surprenante, les agregats polycristallins des billettes d'uranium obtenues par coulee sous vide, ou apres filage a haute temperature, se presentent comme un ensemble de grains tres grossiers, a contours dechiquetes et irreguliers, et comportent de nombreuses marques de deformation intragranulaire (macles, lignes de glissement), accompagnees de fortes sous-structures. En plus, le spectre de la dimension des grains s'etend de quelques microns a quelques millimetres, selon les plages micrographiques examinees. Sous irradiation a ces temperatures, l'uranium metallique pur en barreaux cylindriques de diametre de l'ordre du pouce, se deforme: il se produit des fissures dans la masse, des variations de dimensions longitudinales et transversales (qui se traduisent par des peaux d'orange), soit par croissances plus ou moins directionnelles, soit par deformations superficielles qui peuvent provoquer des ruptures du materiau, de sa gaine ou des fleches suffisamment importantes pour obstruer les canaux de refroidissement. Il a ete reconnu par la suite que cette instabilite, sous l'effet des contraintes thermiques d'origine nucleaire, est due a la morphologie heterogene de l'uranium et a sa structure cristalline anisotrope (U{sub {alpha}} ou U{sub {beta}}). (auteur)

  16. 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.

  17. Preventing food crises using a food policy approach.

    Science.gov (United States)

    Timmer, C Peter

    2010-01-01

    A food crisis occurs when rates of hunger and malnutrition rise sharply at local, national, or global levels. This definition distinguishes a food crisis from chronic hunger, although food crises are far more likely among populations already suffering from prolonged hunger and malnutrition. A food crisis is usually set off by a shock to either supply or demand for food and often involves a sudden spike in food prices. It is important to remember that in a market economy, food prices measure the scarcity of food, not its value in any nutritional sense. Except in rare circumstances, the straightforward way to prevent a food crisis is to have rapidly rising labor productivity through economic growth and keep food prices stable while maintaining access by the poor. The formula is easier to state than to implement, especially on a global scale, but it is good to have both the objective, reducing short-run spikes in hunger, and the deep mechanisms, pro-poor economic growth and stable food prices, clearly in mind. A coherent food policy seeks to use these mechanisms, and others, to achieve a sustained reduction in chronic hunger over the long run while preventing spikes in hunger in the short run.

  18. Food waste and the food-energy-water nexus: A review of food waste management alternatives.

    Science.gov (United States)

    Kibler, Kelly M; Reinhart, Debra; Hawkins, Christopher; Motlagh, Amir Mohaghegh; Wright, James

    2018-04-01

    Throughout the world, much food produced is wasted. The resource impact of producing wasted food is substantial; however, little is known about the energy and water consumed in managing food waste after it has been disposed. Herein, we characterize food waste within the Food-Energy-Water (FEW) nexus and parse the differential FEW effects of producing uneaten food and managing food loss and waste. We find that various food waste management options, such as waste prevention, landfilling, composting, anaerobic digestion, and incineration, present variable pathways for FEW impacts and opportunities. Furthermore, comprehensive sustainable management of food waste will involve varied mechanisms and actors at multiple levels of governance and at the level of individual consumers. To address the complex food waste problem, we therefore propose a "food-waste-systems" approach to optimize resources within the FEW nexus. Such a framework may be applied to devise strategies that, for instance, minimize the amount of edible food that is wasted, foster efficient use of energy and water in the food production process, and simultaneously reduce pollution externalities and create opportunities from recycled energy and nutrients. Characterization of FEW nexus impacts of wasted food, including descriptions of dynamic feedback behaviors, presents a significant research gap and a priority for future work. Large-scale decision making requires more complete understanding of food waste and its management within the FEW nexus, particularly regarding post-disposal impacts related to water. Copyright © 2018 Elsevier Ltd. All rights reserved.

  19. 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

  20. 78 FR 49990 - Dean Foods Company and WhiteWave Foods Company; Filing of Food Additive Petition

    Science.gov (United States)

    2013-08-16

    .... FDA-2013-N-0888] Dean Foods Company and WhiteWave Foods Company; Filing of Food Additive Petition... the WhiteWave Foods Company proposing that the food additive regulations be amended to provide for the expanded safe uses of vitamin D 2 and vitamin D 3 as nutrient supplements in food. DATES: The food additive...

  1. Comment fonctionne l’Univers ? Ce que le LHC peut nous apprendre

    CERN Multimedia

    CERN. Geneva

    2008-01-01

    L'Univers en son enfance était une "soupe" de particules, de plus en plus chaudes (de plus haute énergie) à mesure qu'on remonte vers sa naissance, le "big bang". C'est ainsi que les observations à des énergies de plus en plus élevées nous permettent, par exemple, de nous approcher de plus près de la prime jeunesse de l'Univers et, donc, de mieux le comprendre. L'étude du macro- et du micro-cosme sont une science unique dans laquelle, de façon surprenante, ce que nous comprenons le moins bien est le vide, qui ne semble pas l'être: il existe une différence fondamentale entre le vide et le néant. Le LHC pourrait nous permettre de voir les vibrations de la "substance" du vide, qu'on appelle les particules 'de Higgs'.

  2. 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

  3. 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

  4. Food additives, food and the concept of 'food addiction': Is stimulation of the brain reward circuit by food sufficient to trigger addiction?

    Science.gov (United States)

    Onaolapo, A Y; Onaolapo, O J

    2018-04-12

    In the last few years, the concept of 'food addiction' has continued to gain popularity, with human and animal studies demonstrating the differential effects of foods that are high in fat, sugar or protein on appetite, satiety, eating behaviour and the development of food addiction. However, a number of studies have disputed the occurrence of food addiction in humans. Questions have also arisen regarding the possible impacts that food additives may have on the development of food addiction or eating disorders. Also, it is known that alterations in food composition and the presence of food additives (flavour enhancers, sugars, sugar substitutes, and non-nutritive sweeteners) are factors that generally influence the sensory perception of food. Our understanding of the potential roles of central neurotransmitters (such as dopamine) and certain neuropeptides in the evolution of food addiction is also evolving; but presently, there isn't sufficient scientific evidence to consider any food ingredient, micronutrient or standard food-additive as addictive. In this review, the relevant literatures dealing with the concept of 'food addiction' are examined, and the factors which may predispose to food addiction are discussed. The possible influences that flavour-enhancers, sugars, sugar substitutes and non-nutritive sweeteners may exert on central neurotransmission, neurotransmitter/receptor interactions, appetite, satiety, conditioned- preferences and the brain reward system are also highlighted. Copyright © 2018 Elsevier B.V. All rights reserved.

  5. Healthy food access for urban food desert residents: examination of the food environment, food purchasing practices, diet and BMI.

    Science.gov (United States)

    Dubowitz, Tamara; Zenk, Shannon N; Ghosh-Dastidar, Bonnie; Cohen, Deborah A; Beckman, Robin; Hunter, Gerald; Steiner, Elizabeth D; Collins, Rebecca L

    2015-08-01

    To provide a richer understanding of food access and purchasing practices among US urban food desert residents and their association with diet and BMI. Data on food purchasing practices, dietary intake, height and weight from the primary food shopper in randomly selected households (n 1372) were collected. Audits of all neighbourhood food stores (n 24) and the most-frequented stores outside the neighbourhood (n 16) were conducted. Aspects of food access and purchasing practices and relationships among them were examined and tests of their associations with dietary quality and BMI were conducted. Two low-income, predominantly African-American neighbourhoods with limited access to healthy food in Pittsburgh, PA, USA. Household food shoppers. Only one neighbourhood outlet sold fresh produce; nearly all respondents did major food shopping outside the neighbourhood. Although the nearest full-service supermarket was an average of 2·6 km from their home, respondents shopped an average of 6·0 km from home. The average trip was by car, took approximately 2 h for the round trip, and occurred two to four times per month. Respondents spent approximately $US 37 per person per week on food. Those who made longer trips had access to cars, shopped less often and spent less money per person. Those who travelled further when they shopped had higher BMI, but most residents already shopped where healthy foods were available, and physical distance from full-service supermarkets was unrelated to weight or dietary quality. Improved access to healthy foods is the target of current policies meant to improve health. However, distance to the closest supermarket might not be as important as previously thought, and thus policy and interventions that focus merely on improving access may not be effective.

  6. Food sovereignty and rural development: beyond food security

    Directory of Open Access Journals (Sweden)

    Fabio Alberto Pachón-Ariza¹

    2013-12-01

    Full Text Available Food sovereignty and food security are not the same issue. Both are different but many people around the world confuse the two. This article explores and analyzes the issues surrounding food security and food sovereignty in order to explain the differences between them, identifies the principal statements in food sovereignty and compares some data from different countries in an attempt to highlight the fact that food security policies result in hunger, poverty and environmental damage. Food security and rural development share similar goals, both seek to improve the quality of life of peasants and rural inhabitants; however, economic ideas are unfortunately still prized more than people

  7. Nanotechnology for Food Packaging and Food Quality Assessment.

    Science.gov (United States)

    Rossi, Marco; Passeri, Daniele; Sinibaldi, Alberto; Angjellari, Mariglen; Tamburri, Emanuela; Sorbo, Angela; Carata, Elisabetta; Dini, Luciana

    Nanotechnology has paved the way to innovative food packaging materials and analytical methods to provide the consumers with healthier food and to reduce the ecological footprint of the whole food chain. Combining antimicrobial and antifouling properties, thermal and mechanical protection, oxygen and moisture barrier, as well as to verify the actual quality of food, e.g., sensors to detect spoilage, bacterial growth, and to monitor incorrect storage conditions, or anticounterfeiting devices in food packages may extend the products shelf life and ensure higher quality of foods. Also the ecological footprint of food chain can be reduced by developing new completely recyclable and/or biodegradable packages from natural and eco-friendly resources. The contribution of nanotechnologies to these goals is reviewed in this chapter, together with a description of portable devices ("lab-on-chip," sensors, nanobalances, etc.) which can be used to assess the quality of food and an overview of regulations in force on food contact materials. © 2017 Elsevier Inc. All rights reserved.

  8. Empowering billions with food safety and food security

    International Nuclear Information System (INIS)

    Pillai, Suresh D.

    2009-01-01

    Full text: There are virtually millions of people -who die needlessly every year due to contaminated water and food. There are virtually many millions more who are starving due to an inadequate supply of food. Billions of pounds of food are unnecessarily wasted due to insect and other damage. Deaths and illness due to contaminated food or inadequate food are at catastrophic levels in many regions of the world. A majority of the food and water borne illnesses and deaths are preventable. It can be prevented by improved food production methods, improved food processing technologies, improved food distribution systems and improved personal hygiene. Food irradiation technology is over 100 years old. Yet, this technology is poorly understood by governments and corporate decision makers all around the world. Many consumers also are unfortunately misinformed of this technology. There is an urgent need for nations and people around the world to empower themselves with the knowledge and the expertise to harness this powerful technology. Widespread and sensible adoption of this technology can empower billions around the world with clean and abundant food supplies. It is unconscionable in the 21st century for governments to allow people to die or go hungry when the technology to prevent them is readily available

  9. Effect of high energy electrons on the skin and on the underlying tissues of the rabbit. A clinical and histological study; Effets des electrons de haute energie sur la peau et les tissus sous-jacents du lapin. Etude clinique et histologique

    Energy Technology Data Exchange (ETDEWEB)

    Legeay, G; Vialettes, H; Adnet, J J; Court, L; Masse, R [Commissariat a l' Energie Atomique, Fontenay-aux-Roses (France). Centre d' Etudes Nucleaires

    1967-07-01

    The authors consider in this report the effects of high-energy electrons on rabbit teguments and on the underlying tissues after a single high dose irradiation. After briefly considering the mechanism of interaction between the electrons and matter as a function of their energy, the authors describe the dosimetry carried out, as a function of the irradiation device. The animal received surface doses of 5700 to 22100 rads in the thigh; the electron energy varied from 21 to 30 MeV. A clinical study was carried out over a period of nine months with a view to following the evolution of the damage and the functional degradation of the underlying tissues. A histological study of the induced damage was made after a second irradiation using 30 MeV electrons to produce doses of 16400 rads. Interesting observations were made concerning the damage caused to muscular and nerve tissues. (authors) [French] Les auteurs etudient, dans ce rapport, les effets des electrons de haute energie sur les teguments du lapin et les tissus sous-jacents apres une irradiation unique a dose elevee. Apres un rappel du mecanisme de l'interaction des electrons avec la matiere en fonction de leur energie, la dosimetrie realisee est exposee en fonction du dispositif d'irradiation. Les animaux ont recu, au niveau de la cuisse, des doses en surface de 5700 a 22100 rads; les energies des electrons vont de 21 a 30 MeV. Une etude clinique des lesions, observees pendant 9 mois, decrit leur evolution ainsi que les alterations fonctionnelles des tissus sous-jacents. Une etude histologique des lesions induites a ete realisee au cours d'une seconde experience pour des doses de 16400 rads avec des electrons de 30 MeV. D'interessantes observations ont ete faites concernant les lesions des tissus musculaires et nerveux. (auteurs)

  10. 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

  11. Characteristics of fast-food/takeaway-food and restaurant/café-food consumers among New Zealand adults.

    Science.gov (United States)

    Smith, Claire; Gray, Andrew Robert; Fleming, Elizabeth Ann; Parnell, Winsome Ruth

    2014-10-01

    To investigate: (i) the percentage of the New Zealand (NZ) population reporting fast food/takeaway food and restaurant/café food per day; (ii) examine demographic factors associated with their use; (iii) quantify their contribution to energy intake; and (iv) describe the specific types of foods reported from both sources. Twenty-four hour diet recalls from the cross-sectional 2008/09 NZ Adult Nutrition Survey were used to identify fast-food and restaurant-food consumers. NZ households. Adults aged 15 years and older (n 4721). Overall 28 % reported consuming at least one fast food and 14 % a restaurant food within the 24 h diet recall. Fast-food consumption was not associated with level of education or an area-based measure of socio-economic status, but a higher education was positively associated with restaurant-food consumption. Individual factors such as ethnicity, household size, age, sex and marital status were found to be important influences on the use of fast food and restaurant food. Fast-food consumption was more prevalent among participants living in urban areas, young adults (19-30 years) and Māori compared with NZ European and Others. The most frequently reported fast foods were bread-based dishes, potatoes (including fries) and non-alcoholic beverages. Given the high reported consumption of fast food by young adults, health promotion initiatives both to improve the nutritional quality of fast-food menus and to encourage healthier food choices would likely make a large impact on the overall diet quality of this group.

  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. Food safety performance indicators to benchmark food safety output of food safety management systems

    NARCIS (Netherlands)

    Jacxsens, L.; Uyttendaele, M.; Devlieghere, F.; Rovira, J.; Oses Gomez, S.; Luning, P.A.

    2010-01-01

    There is a need to measure the food safety performance in the agri-food chain without performing actual microbiological analysis. A food safety performance diagnosis, based on seven indicators and corresponding assessment grids have been developed and validated in nine European food businesses.

  14. An investigation of maternal food intake and maternal food talk as predictors of child food intake.

    Science.gov (United States)

    DeJesus, Jasmine M; Gelman, Susan A; Viechnicki, Gail B; Appugliese, Danielle P; Miller, Alison L; Rosenblum, Katherine L; Lumeng, Julie C

    2018-08-01

    Though parental modeling is thought to play a critical role in promoting children's healthy eating, little research has examined maternal food intake and maternal food talk as independent predictors of children's food intake. The present study examines maternal food talk during a structured eating protocol, in which mothers and their children had the opportunity to eat a series of familiar and unfamiliar vegetables and desserts. Several aspects of maternal talk during the protocol were coded, including overall food talk, directives, pronoun use, and questions. This study analyzed the predictors of maternal food talk and whether maternal food talk and maternal food intake predicted children's food intake during the protocol. Higher maternal body mass index (BMI) predicted lower amounts of food talk, pronoun use, and questions. Higher child BMI z-scores predicted more first person pronouns and more wh-questions within maternal food talk. Mothers of older children used fewer directives, fewer second person pronouns, and fewer yes/no questions. However, maternal food talk (overall and specific types of food talk) did not predict children's food intake. Instead, the most robust predictor of children's food intake during this protocol was the amount of food that mothers ate while sitting with their children. These findings emphasize the importance of modeling healthy eating through action and have implications for designing interventions to provide parents with more effective tools to promote their children's healthy eating. Copyright © 2018 Elsevier Ltd. All rights reserved.

  15. Food waste reduction practices in German food retail.

    Science.gov (United States)

    Hermsdorf, David; Rombach, Meike; Bitsch, Vera

    2017-01-01

    The purpose of this paper is to investigate food retailers food waste reduction practices in Germany. The focus is on selling and redistributing agricultural produce with visual impairments and other surplus food items. In addition, drivers and barriers regarding the implementation of both waste reduction practices are explored. In total, 12 in-depth interviews with managerial actors in the food retail sector and a food bank spokesperson were recorded, transcribed and analyzed through a qualitative content analysis. In contrast to organic retailers, conventional retailers were reluctant to include agricultural produce with visual impairments in their product assortments, due to fears of negative consumer reactions. Another obstacle was EU marketing standards for specific produce. All retailers interviewed engaged in redistribution of surplus food. Logistics and the regulatory framework were the main barriers to food redistribution. The present study adds to the existing body of literature on food waste reduction practices as it explores selling produce with visual impairments and elaborates on the legal background of food redistribution in German retail. The results are the foundation for providing recommendations to policy makers and charitable food organizations.

  16. 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...

  17. 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.

  18. Evaluation of knowledge about irradiated foods by Food Banks in Brazil: Dissemination of irradiation in foods

    International Nuclear Information System (INIS)

    Sagretti, Juliana M.A.; Sabato, Susy F.

    2017-01-01

    Despite the poverty in the world, part of all food produced in the world is wasted. The contrast of high food production in the world with hunger, food insecurity and food waste points to the need for combined action and the use of technologies as a solution to combat and eradicate hunger and food waste. Food banks have sprung up worldwide receiving food surpluses and passing on to the needy. These have been encouraged by the ONU - United Nations Organization, however, the lack of quality assurance of these foods already in the food bank has restricted the desired shipment. In this sense, ionizing radiation applied in food brought many positive results, such as increased validity and control insect infestation. So, the aim of this study was to initiate a partnership between irradiation and the food bank through the development of a questionnaire to evaluate the knowledge and acceptance of individuals in the food bank in Brazil. In addition, this study aimed to standardize a basis questionnaire for future research assessment of irradiated foods and disseminate irradiated food. For the construction of the questionnaire as a measuring instrument, a comprehensive and rigorous literature review was made. The questionnaire as a measurement instrument was submitted to the research ethics committee and approved. As a result, the questionnaire has three parts, personal issues, assertive issues and questions of multiple choices and finally an informative question with video. The questionnaire was applied in Ceagesp food bank in the biggest center of food in Brazil. (author)

  19. Evaluation of knowledge about irradiated foods by Food Banks in Brazil: Dissemination of irradiation in foods

    Energy Technology Data Exchange (ETDEWEB)

    Sagretti, Juliana M.A.; Sabato, Susy F.

    2017-07-01

    Despite the poverty in the world, part of all food produced in the world is wasted. The contrast of high food production in the world with hunger, food insecurity and food waste points to the need for combined action and the use of technologies as a solution to combat and eradicate hunger and food waste. Food banks have sprung up worldwide receiving food surpluses and passing on to the needy. These have been encouraged by the ONU - United Nations Organization, however, the lack of quality assurance of these foods already in the food bank has restricted the desired shipment. In this sense, ionizing radiation applied in food brought many positive results, such as increased validity and control insect infestation. So, the aim of this study was to initiate a partnership between irradiation and the food bank through the development of a questionnaire to evaluate the knowledge and acceptance of individuals in the food bank in Brazil. In addition, this study aimed to standardize a basis questionnaire for future research assessment of irradiated foods and disseminate irradiated food. For the construction of the questionnaire as a measuring instrument, a comprehensive and rigorous literature review was made. The questionnaire as a measurement instrument was submitted to the research ethics committee and approved. As a result, the questionnaire has three parts, personal issues, assertive issues and questions of multiple choices and finally an informative question with video. The questionnaire was applied in Ceagesp food bank in the biggest center of food in Brazil. (author)

  20. The potential of food preservation to reduce food waste.

    Science.gov (United States)

    Martindale, Wayne

    2017-02-01

    While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours. We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the sustainable meal.

  1. Food provision among food relief agencies in rural Australia, and perceived barriers and enablers to provide healthy food.

    Science.gov (United States)

    Bortolin, Natalia; Priestly, Jaqueline; Sangster, Janice

    2018-04-01

    Food insecurity affects 4-14% of Australians, and up to 82% of vulnerable groups. Food relief agencies commonly provide food parcels or food vouchers. Little research has been undertaken on food relief agencies within rural Australia. This study determined the type of food assistance provided by rural food relief agencies, and barriers and enablers to provide healthy food. Cross-sectional study, using telephone questionnaires with qualitative and quantitative aspects. Data were analysed using descriptive statistics and thematic analysis. Rural New South Wales, Australia. Representatives of 10 food relief agencies. Types of food assistance and food provided, and the barriers and enablers to provide healthy food to clients. Most agencies provided food hampers and perishable and non-perishable food. Rural food relief agencies had a greater capacity to provide non-perishable compared to perishable food. Grains, breads and cereals, and canned fruit and vegetables were most popular. Nine key themes emerged including 'Ability to purchase and provide healthy food', 'Ability to regulate food purchased or chosen by clients', 'Financial constraints of the agency' and 'Lack of storage'. There are many variables to consider in order to understand the capacity of rural food relief agencies to provide healthy food. There are also opportunities for food relief agencies to appraise current practices and make changes. Initiatives to improve storage facilities and food availability are key and include networking with local businesses, community organisations and government. Rural food relief agency clients could benefit from accessing food literacy and health programs like FoodREDi, OzHarvest NEST and SecondBite Fresh NED. © 2017 National Rural Health Alliance Inc.

  2. 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.

  3. Food compensation: do exercise ads change food intake?

    NARCIS (Netherlands)

    Kleef, van E.; Shimizu, M.; Wansink, B.

    2011-01-01

    Background: Past research has shown that promotional messages such as food advertising influence food consumption. However, what has gone largely unexplored is the effect of exercise advertising on food intake. This study experimentally tested the effects of exposure to exercise commercials on food

  4. The Ontario Food and Nutrition Strategy: identifying indicators of food access and food literacy for early monitoring of the food environment

    OpenAIRE

    Beatrice A. Boucher; Elizabeth Manafò; Meaghan R. Boddy; Lynn Roblin; Rebecca Truscott

    2017-01-01

    Introduction: To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS) integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes ...

  5. Food colors: Existing and emerging food safety concerns.

    Science.gov (United States)

    Oplatowska-Stachowiak, Michalina; Elliott, Christopher T

    2017-02-11

    Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes-both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed.

  6. Examining the interaction between food outlets and outdoor food advertisements with primary school food environments.

    Science.gov (United States)

    Walton, Mat; Pearce, Jamie; Day, Peter

    2009-09-01

    Schools are commonly seen as a site of intervention to improve children's nutrition, and prevent excess weight gain. Schools may have limited influence over children's diets; however, with home and community environments also exerting an influence within schools. This study considered the environment of food outlets and outdoor food advertisements surrounding four case study primary schools in New Zealand, and the impact of that external environment on within-school food environments. The shortest travel route between school and home addresses, and the number of food outlets and advertisements passed on that route, was calculated for each student. Interviews with school management were conducted. The schools with a higher percentage of students passing food outlets and advertisements considered that their presence impacted on efforts within schools to improve the food environment. Limiting students' exposure to food outlets and outdoor food adverts through travel route planning, reducing advertising, or limiting the location of food outlets surrounding schools could be explored as intervention options to support schools in promoting nutrition.

  7. 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

  8. Can Food Stamps Do More to Improve Food Choices? An Economic Perspective--Higher Cost of Food in Some Areas May Affect Food Stamp Households' Ability To Make Healthy Food Choices

    OpenAIRE

    Nord, Mark; Hopwood, Heather

    2007-01-01

    The cost of “enough food,” estimated from the amount that low- and medium-income households in a geographic area report needing to spend to just meet their food needs, differs substantially across States and among metropolitan areas. In areas with high food costs, many food-stamp recipients are likely to have inadequate food resources to support healthy food choices.

  9. 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

  10. Food production & availability--essential prerequisites for sustainable food security.

    Science.gov (United States)

    Swaminathan, M S; Bhavani, R V

    2013-09-01

    Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, we can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this.

  11. Relationships between food neophobia and food intake and preferences

    DEFF Research Database (Denmark)

    Jaeger, S. R.; Rasmussen, Morten Arendt; Prescott, J.

    2017-01-01

    and preference data, in each case the food items were condensed into patterns described in terms of the foods/beverages with highest factor loadings. We then determined the impact of season and participant age, gender, education and income on these factors, as well as the interaction of these variables with FN......Food neophobia (FN) has been shown to be a strong influence on food preferences using primarily small data sets. This has limited the explanatory power of FN and the extent to which it can be related to other factors that influence food choice. To address these limitations, we collected Food...... Neophobia Scale data from 1167 adults from New Zealand over a 45-month period. Participants also completed a 112-item food preference questionnaire and a self-report 24 h, a 145 item food intake recall survey, and the Food Choice Questionnaire (FCQ). As a way of providing a structure to the food intake...

  12. Moderate alcohol consumption stimulates food intake and food reward of savoury foods

    NARCIS (Netherlands)

    Schrieks, I.C.; Stafleu, A.; Griffioen-Roose, S.; Graaf, C. de; Witkamp, R.F.; Boerrigter-Rijneveld, R.; Hendriks, H.F.J.

    2015-01-01

    The aim of this study was to investigate whether food reward plays a role in the stimulating effect of moderate alcohol consumption on subsequent food intake. In addition, we explored the role of oral and gut sensory pathways in alcohol's effect on food reward by modified sham feeding (MSF) or

  13. Moderate alcohol consumption stimulates food intake and food reward of savoury foods

    NARCIS (Netherlands)

    Schrieks, I.C.; Stafleu, Annette; Griffioen-Roose, Sanne; Graaf, de Kees; Witkamp, R.F.; Boerrigter-Rijneveld, Rianne; Hendriks, H.F.J.

    2015-01-01

    The aim of this study was to investigate whether food reward plays a role in the stimulating effect of moderate alcohol consumption on subsequent food intake. In addition, we explored the role of oral and gut sensory pathways in alcohol's effect on food reward by modified sham feeding (MSF) or

  14. Cross-contamination of foods and implications for food allergic patients.

    Science.gov (United States)

    Taylor, Steve L; Baumert, Joseph L

    2010-07-01

    Cross-contamination presents a risk of unknown magnitude for food allergic consumers. Published cases likely represent the tip of a rather large iceberg. Cross-contamination can occur in homes, restaurants, food manufacturing plants, and on farms. The frequency of cross-contamination as the cause of accidental exposures to allergenic foods is unknown. Food allergic individuals can react to ingestion of trace levels of the offending food, although a highly variable range of threshold doses exist among populations of food allergic individuals. The magnitude of the risk posed to food allergic consumers by cross-contamination is characterized by the frequency of exposure to cross-contaminated foods, the dose of exposure, and the individual's threshold dose. The food and food service industry (and food preparers in homes as well) have the responsibility to provide and prepare foods that are safe for food allergic consumers, but quality of life may be improved with the recognition that safe (though very low) thresholds do exist.

  15. 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

  16. Food loss rate in food supply chain using material flow analysis.

    Science.gov (United States)

    Ju, Munsol; Osako, Masahiro; Harashina, Sachihiko

    2017-03-01

    The food loss rate is a factor that represents food consumption efficiency. To improve food consumption efficiency, we need to fundamentally quantify food loss at national and global levels. This study examines food and food waste flow and calculates the food loss rate in the food supply chain by targeting Japan. We analyzed inedible food waste and avoidable food losses in wholesale, manufacturing, retail, food services, and households and considered different supply chain pathways, different food categories representing whole Japanese meals, and weight changes after cooking. The results are as follows: (1) Japan has an overall rate of avoidable food losses of approximately 15% for meals (excluding agricultural losses), (2) the supply sector with the highest food loss rate is food services, and (3) the food category with the highest food loss rate is vegetables. Finally, we proposed a model for calculating food loss rates that could be used for future analysis in Japan or other countries. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Functional foods as a way of strengthening food security

    Directory of Open Access Journals (Sweden)

    O. G. Stukalo

    2017-01-01

    Full Text Available The solution of the problem of food security in the region plays an important role in providing the population with the necessary food. The article describes ways to achieve food security. Different opinions are presented on the causes of the problem of food security, in particular the spread of genetically modified organisms, as well as low incomes of the population, the volatility of food prices and insignificant reproduction opportunities. The analysis of production and consumption of various food products in the Russian Federation (RF in recent years has been carried out. Dynamics of consumption of the main types of food in the Voronezh region is also presented. An analysis has been made of the production and consumption of various food products in the Russian Federation (RF in recent years. Dynamics of consumption of the main types of food in the Voronezh region is also presented. A solution to the problem of food security with flour culinary products using non-traditional plant raw materials, also used as functional food products, was proposed. Examples are given of improving the quality of food products and increasing the content of dietary fiber and other useful nutrients, thanks to the use of secondary raw materials, bugs and processed products of plant origin. The food security of the region has only conditional territorial localization, since the economic relations that arise between the subjects of the food sector cover all subjects of the regional economy without exception. A special role in these relations in the conditions that have developed up to now is played by organizations related to the sphere of food production, as well as organizations that supply them with the most scarce and significant resources, i.e. organization of education, research and development. That is why, we believe that the main emphasis in the study of food security should be made on the specifics of the functioning of industrial organizations occupying a

  18. Evaluating North Carolina Food Pantry Food Safety-Related Operating Procedures.

    Science.gov (United States)

    Chaifetz, Ashley; Chapman, Benjamin

    2015-11-01

    Almost one in seven American households were food insecure in 2012, experiencing difficulty in providing enough food for all family members due to a lack of resources. Food pantries assist a food-insecure population through emergency food provision, but there is a paucity of information on the food safety-related operating procedures used in the pantries. Food pantries operate in a variable regulatory landscape; in some jurisdictions, they are treated equivalent to restaurants, while in others, they operate outside of inspection regimes. By using a mixed methods approach to catalog the standard operating procedures related to food in 105 food pantries from 12 North Carolina counties, we evaluated their potential impact on food safety. Data collected through interviews with pantry managers were supplemented with observed food safety practices scored against a modified version of the North Carolina Food Establishment Inspection Report. Pantries partnered with organized food bank networks were compared with those that operated independently. In this exploratory research, additional comparisons were examined for pantries in metropolitan areas versus nonmetropolitan areas and pantries with managers who had received food safety training versus managers who had not. The results provide a snapshot of how North Carolina food pantries operate and document risk mitigation strategies for foodborne illness for the vulnerable populations they serve. Data analysis reveals gaps in food safety knowledge and practice, indicating that pantries would benefit from more effective food safety training, especially focusing on formalizing risk management strategies. In addition, new tools, procedures, or policy interventions might improve information actualization by food pantry personnel.

  19. 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...

  20. Food irradiation - A new way to process food

    International Nuclear Information System (INIS)

    1987-01-01

    The film shows how irradiation of food by ionizing energy (gamma rays or beams of electrons) can help cut down post-harvest losses of food such as cereals, meat, fish and shellfish and fresh or dried fruits and vegetables. One quarter to one third of the total world food production is lost due to sprouting, destruction by insects and parasites, spoilage by micro-organisms such as bacteria and funghi, and premature ripening. Food contamination not only leads to economic problems but can also cause diseases such as trichinosis, toxoplasmosis, etc. The new technique of food irradiation has been studied by independent groups of experts whose evaluations without exception have been favourable. One of the main advantages is that there are no chemical residues. On the long run, food irradiation will help to assure world-wide food security

  1. 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, ...

  2. 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 ...

  3. Facts about food irradiation: Irradiation and food safety

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet focusses on the question of whether irradiation can be used to make spoiled food good. No food processing procedures can substitute for good hygienic practices, and good manufacturing practices must be followed in the preparation of food whether or not the food is intended for further processing by irradiation or any other means. 3 refs

  4. "Everyone just ate good food": 'Good food' in Islamabad, Pakistan.

    Science.gov (United States)

    Hasnain, Saher

    2018-08-01

    In recent years, consumption of alternatively produced foods has increased in popularity in response to the deleterious effects of rapidly globalising and industrialised food systems. Concerns over food safety in relation to these changes may result from elevated levels of risk and changing perceptions associated with food production practices. This paper explores how the middle class residents of Islamabad, Pakistan, use the concept of 'good food' to reconnect themselves with nature, changing food systems, and traditional values. The paper also demonstrates how these ideas relate to those of organic, local, and traditional food consumption as currently used in more economically developed states in the Global North. Through research based on participant observation and semi-structured interviews, this paper illustrates that besides price and convenience, purity, freshness, association with specific places, and 'Pakistani-ness' were considered as the basis for making decisions about 'good food'. The results show that while individuals are aware of and have some access to imported organic and local food, they prefer using holistic and culturally informed concepts of 'good food' instead that reconnect them with food systems. I argue that through conceptualisations of 'good food', the urban middle class in Islamabad is reducing their disconnection and dis-embeddedness from nature, the food systems, and their social identities. The paper contributes to literature on food anxieties, reconnections in food geography, and 'good food' perceptions, with a focus on Pakistan. Copyright © 2018. Published by Elsevier Ltd.

  5. Food safety regulations in Australia and New Zealand Food Standards.

    Science.gov (United States)

    Ghosh, Dilip

    2014-08-01

    Citizens of Australia and New Zealand recognise that food security is a major global issue. Food security also affects Australia and New Zealand's status as premier food exporting nations and the health and wellbeing of the Australasian population. Australia is uniquely positioned to help build a resilient food value chain and support programs aimed at addressing existing and emerging food security challenges. The Australian food governance system is fragmented and less transparent, being largely in the hands of government and semi-governmental regulatory authorities. The high level of consumer trust in Australian food governance suggests that this may be habitual and taken for granted, arising from a lack of negative experiences of food safety. In New Zealand the Ministry of Primary Industries regulates food safety issues. To improve trade and food safety, New Zealand and Australia work together through Food Standards Australia New Zealand (FSANZ) and other co-operative agreements. Although the potential risks to the food supply are dynamic and constantly changing, the demand, requirement and supply for providing safe food remains firm. The Australasian food industry will need to continually develop its system that supports the food safety program with the help of scientific investigations that underpin the assurance of what is and is not safe. The incorporation of a comprehensive and validated food safety program is one of the total quality management systems that will ensure that all areas of potential problems are being addressed by industry. © 2014 Society of Chemical Industry.

  6. 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

  7. Healthy food access for urban food desert residents: examination of the food environment, food purchasing practices, diet, and body mass index

    Science.gov (United States)

    Dubowitz, Tamara; Zenk, Shannon N.; Ghosh-Dastidar, Bonnie; Cohen, Deborah; Beckman, Robin; Hunter, Gerald; Steiner, Elizabeth D.; Collins, Rebecca L.

    2015-01-01

    Objective Provide a richer understanding of food access and purchasing practices among U.S. urban food desert residents and their association with diet and body mass. Design Data on food purchasing practices, dietary intake, height, and weight from the primary food shopper in randomly selected households (n=1372) was collected. Audits of all neighborhood food stores (n=24) and the most-frequented stores outside the neighborhood (n=16) were conducted. Aspects of food access and purchasing practices and relationships among them were examined and tests of their associations with dietary quality and body mass index (BMI) were conducted. Setting Two low-income predominantly African-American neighborhoods with limited access to healthy food in Pittsburgh, Pennsylvania. Subjects Household food shoppers. Results Only one neighborhood outlet sold fresh produce; nearly all respondents did major food shopping outside the neighborhood. Although the nearest full-service supermarket was an average of 2.6 km from their home, respondents shopped an average of 6.0 km from home. The average trip was by car, took approximately two hours roundtrip, and occurred two to four times per month. Respondents spent approximately $37 per person per week on food. Those who made longer trips had access to cars, shopped less often, and spent less money per person. Those who traveled further when they shopped had higher BMIs, but most residents already shopped where healthy foods were available, and physical distance from full service groceries was unrelated to weight or dietary quality. Conclusions Improved access to healthy foods is the target of current policies meant to improve health. However, distance to the closest supermarket might not be as important as previously thought and thus policy and interventions that focus merely on improving access may not be effective. PMID:25475559

  8. Elements affecting food waste in the food service sector.

    Science.gov (United States)

    Heikkilä, Lotta; Reinikainen, Anu; Katajajuuri, Juha-Matti; Silvennoinen, Kirsi; Hartikainen, Hanna

    2016-10-01

    Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its generation in restaurants and catering businesses. Research data were collected during three participatory workshops for personnel from three different catering sector companies in Finland. Based on synthesized qualitative content analysis, eight elements influencing production and reduction of food waste were identified. Results revealed the diversity of managing food waste in the food service sector and how a holistic approach is required to prevent and reduce it. It is crucial to understand that food waste is manageable and should be an integral component of the management system. The model of eight factors provides a framework for recognition and management of food waste in the food service sector. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. 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

  10. An urban food store intervention positively affects food-related psychosocial variables and food behaviors.

    Science.gov (United States)

    Gittelsohn, Joel; Song, Hee-Jung; Suratkar, Sonali; Kumar, Mohan B; Henry, Elizabeth G; Sharma, Sangita; Mattingly, Megan; Anliker, Jean A

    2010-06-01

    Obesity and other diet-related chronic diseases are more prevalent in low-income urban areas, which commonly have limited access to healthy foods. The authors implemented an intervention trial in nine food stores, including two supermarkets and seven corner stores, in a low-income, predominantly African American area of Baltimore City, with a comparison group of eight stores in another low-income area of the city. The intervention (Baltimore Healthy Stores; BHS) included an environmental component to increase stocks of more nutritious foods and provided point-of-purchase promotions including signage for healthy choices and interactive nutrition education sessions. Using pre- and postassessments, the authors evaluated the impact of the program on 84 respondents sampled from the intervention and comparison areas. Exposure to intervention materials was modest in the intervention area, and overall healthy food purchasing scores, food knowledge, and self-efficacy did not show significant improvements associated with intervention status. However, based on adjusted multivariate regression results, the BHS program had a positive impact on healthfulness of food preparation methods and showed a trend toward improved intentions to make healthy food choices. Respondents in the intervention areas were significantly more likely to report purchasing promoted foods because of the presence of a BHS shelf label. This is the first food store intervention trial in low-income urban communities to show positive impacts at the consumer level.

  11. Cutting Food Waste through Cooperation along the Food Supply Chain

    Directory of Open Access Journals (Sweden)

    Christine Göbel

    2015-01-01

    Full Text Available Food produced but not used for human consumption is a waste of natural resources. In order to prevent and reduce food waste, the main causes have to be identified systematically along the food supply chain (FSC. The aim of this study is (1 to shed light on the causes and effects of food waste through the analysis of 44 qualitative expert interviews examining the processes and intermediaries along the German food chain and (2 to find methods to reduce it. Results indicate that food waste occurs at all stages in the food chain. Thus, there is no single culprit to be blamed. Besides, the identified reasons for food waste differ between product groups; not a single solution can cause notable change. Furthermore, the analysis demonstrates that the causes and effects of food waste are to be found at different stages of the value chain. Hence, it is of high importance to improve communication and to raise a new appreciation for food among all stakeholders of the food supply chain in order to develop a more sustainable food system. Information on the topic of food waste needs to be shared among all actors of the supply chain. They need to share responsibility and work together to reduce food waste.

  12. 438 An Investigation of Food Choice Behaviour of Food Allergic and Non-food Allergic Children

    OpenAIRE

    Sommer, Isolde; Mackenzie, Heather; Venter, Carina; Dean, Taraneh

    2012-01-01

    Background Childrens food choice behaviour is influenced by a number of family and social factors. About 20% to 30% of the population modifies their diet for a suspected adverse reaction to food. Since avoidance is the mainstay of managing food allergy, it can be assumed to significantly affect food choices. It is therefore important to understand if and to what extent food allergy influences the way parents and children make their food choice decisions. Methods The research project has utili...

  13. Results with Complementary Food Using Local Food Ingredients.

    Science.gov (United States)

    Ahmed, Tahmeed; Islam, Munirul; Choudhury, Nuzhat; Hossain, Iqbal; Huq, Sayeeda; Mahfuz, Mustafa; Sarker, Shafiqul Alam

    2017-01-01

    Appropriate complementary food is a must for optimum growth of infants and children. The food should be diverse and be given in sufficient quantities 2-4 times a day depending upon age. Poverty, food insecurity, and lack of awareness regarding the choice of nutritious food ingredients are deterrents to optimum complementary feeding. In Bangladesh, 77% of children do not receive appropriate complementary food and, hence, the high prevalence of childhood malnutrition. We developed ready-to-use complementary foods (RUCFs) using locally available food ingredients, rice/lentil and chickpea, which conform to standard specifications. These foods were found to be acceptable by children and their mothers compared to the Pushti packet, the cereal-based supplement used in the erstwhile National Nutrition Program of Bangladesh. In a cluster-randomized community-based trial in rural Bangladesh among more than 5,000 children, the efficacy of rice/lentil- and chickpea-based RUCFs was compared with another commonly used supplementary food called wheat-soy blend++ (WSB++) and a commercial product called Plumpy'doz. Deceleration in length for age was significantly lower (by 0.02-0.04/month) in the rice/lentil, Plumpy'doz, and chickpea groups compared to the control group at 18 months of age. Weight-for-length z-score decline was lower only in Plumpy'doz and chickpea groups. WSB++ was not different from the control group. In children who received chickpea RUCF or Plumpy'doz, the prevalence of stunting was 5-6% lower at 18 months. These foods can be used to prevent or treat malnutrition among children, particularly those from food-insecure households. © 2017 Nestec Ltd., Vevey/S. Karger AG, Basel.

  14. What Food is to be Kept Safe and for Whom? Food-Safety Governance in an Unsafe Food System

    Directory of Open Access Journals (Sweden)

    Martha McMahon

    2013-10-01

    Full Text Available This paper argues that discussion of new food-safety governance should be framed by the realization that the dominant food system within which food-safety governance is designed to makes food safe is itself a structural and systemic sources of food un-safety, poor health and a future of food insecurity for many. For some, an appropriate policy response lies in addressing the connections between the food system and diseases such as heart disease, obesity and diabetes. For others it means subsuming food-safety governance within food security governance. For yet others, safe food implies food sovereignty governance and the primacy of a climate change resilient food system. Conventional approaches to food-safety governance are typically framed within a liability model of responsibility that has limited usefulness for addressing institutional, structural or systemic sources of harm such as those critics increasingly attribute to the dominant food system and which are not amenable to remedy by food-safety governance as it is widely understood. One cannot identify critical hazard points where risk is to be managed. These are food-system safety challenges. Because food-safety governance is so deeply political there needs to be greater attention to issues of governance rather than the more usual focus on the technologies of food-safety. Feminist political theorists have much to contribute to re-thinking food-safety governance in the context of diversity and the complexities of power. One could usefully start with the simple questions, “what food is to be kept-safe, for whom and who is the subject of food-safety governance in a post-Westphalian political economic order?” These questions can help unpack both the narrow parochialism and the misleading universalism of food-safety talk. This paper answers that neither the citizens of a particular state (or network of states nor the falsely universalizing identity of ‘the consumer’ are adequate answers

  15. 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

  16. Novel foods and food allergies : an exploratory study of novel foods as allergy management strategy

    NARCIS (Netherlands)

    Putten, van M.C.

    2009-01-01

    Food allergy represents an increasing concern to society. It is defined as an inappropriate immunological reaction to normally harmless food components and affects 5-8% of children and 1-2% of adults. Since at the time of writing no cure for food allergy exists, food allergic consumers need to avoid

  17. Food concerns and support for environmental food policies and purchasing.

    Science.gov (United States)

    Worsley, Anthony; Wang, Wei C; Burton, Melissa

    2015-08-01

    Consumer support for pro environmental food policies and food purchasing are important for the adoption of successful environmental policies. This paper examines consumers' views of food policy options as their predisposition to purchase pro environmental foods along with their likely demographic, educational and cognitive antecedents including food and environmental concerns and universalism values (relating to care for others and the environment). An online survey to assess these constructs was conducted among 2204 Australian adults in November 2011. The findings showed strong levels of support for both environmental food policies (50%-78% support) and pro environmental food purchasing (51%-69% intending to purchase pro environmental foods). Confirmatory factor analysis and structural equation modelling showed that different cognitive mediators exist along pathways between demographics and the two outcome variables. Support for food policy was positively related to food and environment concerns (std. Beta = 0.25), universalism (0.41), perceived control (0.07), and regulatory issues (0.64 but negatively with food security issues (-0.37). Environment purchasing intentions were positively linked to food and nutrition concerns (0.13), food and environment concerns (0.24), food safety concerns (0.19), food and animal welfare concerns (0.16), universalism (0.25), female gender (0.05), education (0.04), and perceived influence over the food system (0.17). In addition, health study in years 11 and 12 was positively related to the beginning of both of these pathways (0.07 for each). The results are discussed in relation to the opportunities that communications based on the mediating variables offer for the promotion of environmental food policies and purchasing. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. Evaluating Food Safety Knowledge and Practices of Food Processors and Sellers Working in Food Facilities in Hanoi, Vietnam.

    Science.gov (United States)

    Tran, Bach Xuan; DO, Hoa Thi; Nguyen, Luong Thanh; Boggiano, Victoria; LE, Huong Thi; LE, Xuan Thanh Thi; Trinh, Ngoc Bao; DO, Khanh Nam; Nguyen, Cuong Tat; Nguyen, Thanh Trung; Dang, Anh Kim; Mai, Hue Thi; Nguyen, Long Hoang; Than, Selena; Latkin, Carl A

    2018-04-01

    Consumption of fast food and street food is increasingly common among Vietnamese, particularly in large cities. The high daily demand for these convenient food services, together with a poor management system, has raised concerns about food hygiene and safety (FHS). This study aimed to examine the FHS knowledge and practices of food processors and sellers in food facilities in Hanoi, Vietnam, and to identify their associated factors. A cross-sectional study was conducted with 1,760 food processors and sellers in restaurants, fast food stores, food stalls, and street vendors in Hanoi in 2015. We assessed each participant's FHS knowledge using a self-report questionnaire and their FHS practices using a checklist. Tobit regression was used to determine potential factors associated with FHS knowledge and practices, including demographics, training experience, and frequency of health examination. Overall, we observed a lack of FHS knowledge among respondents across three domains, including standard requirements for food facilities (18%), food processing procedures (29%), and food poisoning prevention (11%). Only 25.9 and 38.1% of participants used caps and masks, respectively, and 12.8% of food processors reported direct hand contact with food. After adjusting for socioeconomic characteristics, these factors significantly predicted increased FHS knowledge and practice scores: (i) working at restaurants and food stalls, (ii) having FHS training, (iii) having had a physical examination, and (iv) having taken a stool test within the last year. These findings highlight the need of continuous training to improve FHS knowledge and practices among food processors and food sellers. Moreover, regular monitoring of food facilities, combined with medical examination of their staff, should be performed to ensure food safety.

  19. Integrating environmental management into food safety and food packaging in Malaysia: review of the food regulation 1985

    Science.gov (United States)

    Nordin, N. H.; Hara, H.; Kaida, N.

    2017-05-01

    Food safety is an important issue that is related to public safety to prevent the toxicity threats of the food. Management through legal approach has been used in Malaysia as one of the predominant approaches to manage the environment. In this regard, the Food Regulation 1985 has been one of the mechanisms of environmental management through legal approach in controlling the safety of packaged food in food packaging industry in Malaysia. The present study aims to analyse and to explain the implementation of the Food Regulation 1985 in controlling the safety of packaged food in Malaysia and to integrate the concept of environmental management into the food safety issue. Qualitative analysis on the regulation document revealed that there are two main themes, general and specific, while their seven sub themes are included harmful packages, safety packages, reuse packages, polyvinyl chloride (PVC), alcoholic bottle, toys, money and others and iron powder. The implementation of the Food Regulation 1985 in controlling the safety of packaged food should not be regarded solely for regulation purposes but should be further developed for a broader sense of food safety from overcoming the food poisoning.

  20. Food consumption data needs for food and agricultural policy.

    Science.gov (United States)

    Myers, L H

    1994-09-01

    Food and agricultural policy strives to provide stable, safe, nutritional, and affordable food supplies with policies on farm income, low-income food security, food safety (including nutritional risk), and nutrition education. For each policy area, comparisons are made between food consumption data needs and information currently collected with four human nutrition monitoring system components administered by the U.S. Department of Agriculture. Identified data gaps become the basis for recommendations for future data needs. Food consumption data are essential to management of programs. However, many food safety and nutritional well-being issues require specific food product consumption data for high risk groups. Sampling procedures are often too aggregate to meet these needs. Food consumed away-from-home is not well measured, yet this market segment now accounts for about half of all consumer food expenditures. Surveys should be designed to provide complementary and additive data. A premium should be placed on standardizing household description variables to enable "splicing" together data from different surveys. Survey continuity across time is essential. Data collection should be planned with funding limitations and respondent burden in mind so that a balance is achieved between survey objectives and the practical constraints of obtaining accurate data.

  1. Automatic device for measuring {beta}-emitting sources: P.A.P.A. {beta}-meters; Dispositif automatique pour la mesure de sources emettrices de rayonnement {beta}: P.A.P.A. {beta} metres

    Energy Technology Data Exchange (ETDEWEB)

    Colomer, J; Valentin, M [Commissariat a l' Energie Atomique, Bruyeres-le-Chatel (France). Centre d' Etudes

    1969-07-01

    The apparatus described is designed for measuring {beta}-emitting elements by the absorption method; it is suitable for carrying out a large number of routine analyses. A mechanical device pushes an aluminium absorption set automatically between the source and the detector; the movement is programmed for cutting on and off by a transistorized electronic unit, with printing out and punching of the results on tape; then this can be mathematically processed by a computer (tracing of absorption spectra, extrapolation and calculation of the activity). The detector is either a {beta}-probe or a proportional counter with a specially designed loop. For routine measurements, the accuracy obtained, with all corrections made, is from 5 to 8 per cent; the reproducibility is about 2 per cent. (authors) [French] L'appareillage decrit est destine aux mesures des elements emetteurs {beta} par la methode d'absorption et il permet d'effectuer, en routine, un nombre important de mesures. Un ensemble mecanique effectue le passage automatique, sous vide primaire, d'un jeu d'absorption en aluminium entre la source et le detecteur, ce passage est programme en pre-temps ou pre-coup par un ensemble electronique a transistors, avec impression et perforation sur bandes des resultats des mesures pour traitement mathematique par un ordinateur (trace du spectre d'absorption, extrapolation et calcul d'activite). Le detecteur est soit une sonde {beta}, soit un compteur proportionnel a boucle specialement realise. Sur des mesures de routine, la precision obtenue, toutes corrections effectuees, est de 5 a 8 pour cent et la reproductibilite de l'ordre de 2 pour cent. (auteur)

  2. Food and food additives in severe atopic dermatitis.

    Science.gov (United States)

    Van Bever, H P; Docx, M; Stevens, W J

    1989-11-01

    In this study the role of food additives, tyramine and acetylsalicylic acid, was investigated by double-blind placebo-controlled challenges (DBPCC) in 25 children with severe atopic dermatitis (AD). All children challenged with foods (n = 24), except one, showed one or more positive reactions to the DBPCC with foods. Positive reactions presented as different combinations of flares of skin symptoms, intestinal symptoms and respiratory symptoms. Seventeen children (70.8%) showed a positive challenge to egg, 12 to wheat (50%), eight to milk (33.3%) and eight to soya (33.3%). Six children underwent DBPCC with food additives, tyramine and acetylsalicylic acid. All were found to demonstrate positive skin and/or intestinal reactions to at least one of the food additives. Two children reacted to tartrazine, three to sodium benzoate, two to sodium glutamate, two to sodium metabisulfite, four to acetylsalicylic acid and one to tyramine. It is concluded that some foods, food additives, tyramine and acetylsalicylic acid, can cause positive DBPCC in children with severe AD.

  3. Applicaiton and characteristics of food irradiation on food safety

    International Nuclear Information System (INIS)

    Ha Yiming

    2010-01-01

    Irradiation is one of non-thermal processing technology. Physical, chemical and biology effects were induced by the interaction of ionization irradiation and materials and acting on materials or food, then, food molecular was modified by rays and the harmful substances in it degraded. Irradiation is an effective method to improve food safety and extend the shelf life of food. In the article, the status of food safety at home and abroad in recently years was summarized, and the characteristic and application areas of irradiation technology in food safety were synthetically analyzed. (author)

  4. Facts about food irradiation: Microbiological safety of irradiated food

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet considers the microbiological safety of irradiated food, with especial reference to Clostridium botulinum. Irradiated food, as food treated by any ''sub-sterilizing'' process, must be handled, packaged and stored following good manufacturing practices to prevent growth and toxin production of C. botulinum. Food irradiation does not lead to increased microbiological hazards, nor can it be used to save already spoiled foods. 4 refs

  5. Local fall-out and the animal food chain; Retombees locales et chaine alimentaire animale

    Energy Technology Data Exchange (ETDEWEB)

    Prat, G; Mercier, F J [Commissariat a l' Energie Atomique, Fontenay-aux-Roses (France). Centre d' Etudes Nucleaires

    1967-07-01

    The local consequences of fresh fall-out, especially in the case of atmospheric nuclear explosions, are reviewed from the point of view of the internal contamination of the consumer of foodstuffs of animal origin. The edibility of foodstuffs derived from animals having grazed in the presence of fall-out is evaluated both from the wholesome and radio-toxicological points of view. The contamination level of these foodstuffs is calculated as a function of the ground fall-out, and of agronomical and ecological parameters for each radio-nuclide of the animal food chain. The internal exposure of the human consumer is calculated from this level as a function of the diet and of various parameters especially temporal. The equivalent dose to each critical organ, including the digestive tract is deduced from the burdens of each organ. From this a nutritional hygiene in the areas affected by fall-out is obtained, in relationship to the action levels fixed by the responsible authorities in exceptional circumstances. Criteria for these action levels are given as function of the food rations. (authors) [French] Les consequences locales des retombees fraiches, notamment dans le cas d'explosions nucleaires atmospheriques, sont passees en revue en ce qui concerne les problemes de contamination interne du consommateur de denrees d'origine animale. La comestibilite des aliments provenant de betes de boucherie ayant pature sous les retombees est evaluee au double point de vue de la salubrite et de la radiotoxicologie. Le niveau de contamination de ces denrees est calcule en fonction de la retombee au sol, des parametres agronomiques et ecologiques pour chaque radioelement de la chaine alimentaire animale. La contamination interne du consommateur humain est calculee a partir de ce niveau en fonction des modalites d'ingestion et de divers parametres, notamment temporels. L'equivalent de dose au niveau de chaque organe critique, y compris le tube digestif, est deduit des charges de ces

  6. Local fall-out and the animal food chain; Retombees locales et chaine alimentaire animale

    Energy Technology Data Exchange (ETDEWEB)

    Prat, G.; Mercier, F.J. [Commissariat a l' Energie Atomique, Fontenay-aux-Roses (France). Centre d' Etudes Nucleaires

    1967-07-01

    The local consequences of fresh fall-out, especially in the case of atmospheric nuclear explosions, are reviewed from the point of view of the internal contamination of the consumer of foodstuffs of animal origin. The edibility of foodstuffs derived from animals having grazed in the presence of fall-out is evaluated both from the wholesome and radio-toxicological points of view. The contamination level of these foodstuffs is calculated as a function of the ground fall-out, and of agronomical and ecological parameters for each radio-nuclide of the animal food chain. The internal exposure of the human consumer is calculated from this level as a function of the diet and of various parameters especially temporal. The equivalent dose to each critical organ, including the digestive tract is deduced from the burdens of each organ. From this a nutritional hygiene in the areas affected by fall-out is obtained, in relationship to the action levels fixed by the responsible authorities in exceptional circumstances. Criteria for these action levels are given as function of the food rations. (authors) [French] Les consequences locales des retombees fraiches, notamment dans le cas d'explosions nucleaires atmospheriques, sont passees en revue en ce qui concerne les problemes de contamination interne du consommateur de denrees d'origine animale. La comestibilite des aliments provenant de betes de boucherie ayant pature sous les retombees est evaluee au double point de vue de la salubrite et de la radiotoxicologie. Le niveau de contamination de ces denrees est calcule en fonction de la retombee au sol, des parametres agronomiques et ecologiques pour chaque radioelement de la chaine alimentaire animale. La contamination interne du consommateur humain est calculee a partir de ce niveau en fonction des modalites d'ingestion et de divers parametres, notamment temporels. L'equivalent de dose au niveau de chaque organe critique, y compris le tube digestif, est deduit

  7. Comparison of organic and conventional food and food production

    OpenAIRE

    Norwegian Scientific Committee for Food Safety

    2014-01-01

    The Norwegian Scientific Committee for Food Safety has performed an assessment of the differences between organic and conventional foods and food production on plant health, animal health and welfare and human health at the request of the Norwegian Food Safety Authority.

  8. 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...

  9. 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...

  10. 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

  11. Evaluation of food hygiene in commercial food service establishments in Hyderabad

    OpenAIRE

    Kauser, Naazia; N., Santoshi Lakshmi

    2015-01-01

    Food handlers have a prime role to play in food businesses, and that is to guarantee the meals served are hygienic for consumption. The unhygienic working practices and attitude of the food handlers often play a major role in the food contamination process.The purpose of this study is to evaluate the level of knowledge, attitude and Food hygiene practices among food handlers in commercial food service outlets in Hyderabad. Two hundred food handlers from 20 food service outlets in the vicinity...

  12. The effects of television advertisements for junk food versus nutritious food on children's food attitudes and preferences.

    Science.gov (United States)

    Dixon, Helen G; Scully, Maree L; Wakefield, Melanie A; White, Victoria M; Crawford, David A

    2007-10-01

    Television (TV) food advertising has attracted criticism for its potential role in promoting unhealthy dietary practices among children. Content analyses indicate junk food advertising is prevalent on Australian children's TV; healthy eating is rarely promoted. This paper presents (a) a cross-sectional survey examining associations between children's regular TV viewing habits and their food-related attitudes and behaviour; and (b) an experiment assessing the impact of varying combinations of TV advertisements (ads) for unhealthy and healthy foods on children's dietary knowledge, attitudes and intentions. The experimental conditions simulated possible models for regulating food ads on children's TV. Participants were 919 grade five and six students from schools in Melbourne, Australia. The survey showed that heavier TV use and more frequent commercial TV viewing were independently associated with more positive attitudes toward junk food; heavier TV use was also independently associated with higher reported junk food consumption. The experiment found that ads for nutritious foods promote selected positive attitudes and beliefs concerning these foods. Findings are discussed in light of methodological issues in media effects research and their implications for policy and practice. It is concluded that changing the food advertising environment on children's TV to one where nutritious foods are promoted and junk foods are relatively unrepresented would help to normalize and reinforce healthy eating.

  13. Les semences d’arachide en milieu paysannal africain : éléments pour une organisation de la filière

    Directory of Open Access Journals (Sweden)

    Schilling Robert

    2001-09-01

    Full Text Available L’arachide tient une place de choix dans les systèmes agraires africains, notamment en zone de savane, en rotation ou en association avec le vivrier de base. L’approvisionnement en semences, dans ce cadre caractérisé par le mode de production paysannal, revêt une importance stratégique et constitue un préalable indispensable à toute action d’amélioration de la filière. Les systèmes semenciers « arachide » dans la sous-région sont rarement efficaces, faute d’avoir su trouver une alternative aux systèmes monopolistiques ou para-étatiques, d’ailleurs coûteux et en général peu performants, mis en place dans la période qui a suivi les indépendances puis supprimés dans la décennie 80-90. Le contexte de libéralisation économique qui prévaut aujourd’hui conduit à préconiser le désengagement de l’État et la participation active d’opérateurs semenciers privés, mais aucun dispositif fondé sur ces principes n’a encore fait ses preuves. Il en résulte, sur le terrain, un vide structurel qui vient aggraver le déficit chronique en semences. Le débat qui s’est engagé sur ce thème se limite par trop aux aspects et aux opérateurs institutionnels, sous-estimant le rôle de l’agriculteur lui-même. La présente étude tente de faire le point et de dégager des orientations générales, le problème se posant d’ailleurs dans les mêmes termes dans d’autres régions et pour d’autres cultures (soja, haricot qui appellent des solutions du même type. Les systèmes et les techniques de multiplication/conservation/diffusion de semences d’arachide, tels qu’ils ont été définis et mis en oeuvre en Afrique de l’Ouest et principalement au Sénégal, ont été présentés dans un précédent article [1] et étudiés lors d’un atelier régional tenu en mars 2001 [2]. Une enquête a été conduite par la FAO et le Coraf (Conseil ouest et centre africain pour la recherche et le développement agricoles

  14. 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.

  15. Reducing food allergy: is there promise for food applications?

    Science.gov (United States)

    The incidence of food allergy has been increasing in recent years. Food allergy can be deadly, and strict avoidance of foods containing allergenic proteins is the only effective way to prevent food-induced allergic reaction. This approach poses challenges, because allergens are not always accurately...

  16. 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

  17. The impact of food regulation on the food supply chain.

    Science.gov (United States)

    Aruoma, Okezie I

    2006-04-03

    Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, "a hazard" is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer.

  18. The impact of food regulation on the food supply chain

    International Nuclear Information System (INIS)

    Aruoma, Okezie I.

    2006-01-01

    Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, 'a hazard' is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer

  19. Food insecurity among Dutch food bank recipients: a cross-sectional study.

    Science.gov (United States)

    Neter, Judith E; Dijkstra, S Coosje; Visser, Marjolein; Brouwer, Ingeborg A

    2014-05-16

    To determine the prevalence of (very) low food security among Dutch food bank recipients, and to identify potential demographic, lifestyle and nutrition-related factors associated with (very) low food security. 11 of 135 Dutch food banks were selected throughout the Netherlands. 251 Dutch food bank recipients participated in the study (93 men and 158 women). Inclusion criteria for participation were: (1) at least 18 years of age, (2) sufficiently fluent in Dutch to participate in oral and written interviews, (3) recipient of a Dutch food bank for at least 1 month and (4) collect own food parcel at the food bank. A single member per household was included. Level of food security. The prevalence of food insecurity was 72.9% (N=183), of which 40.4% (N=74) reported very low food security. Of the very low food secure participants, 56.8% (N=42) reported they were ever hungry but did not eat because they could not afford enough food in the previous 3 months. Adjusted multinomial logistic regression analyses showed that households without children were less likely to experience low food security (OR 0.39 (95% CI 0.18 to 0.88)) and men (OR 0.24 (95% CI 0.11 to 0.51)) were less likely to experience very low food security, while low-educated recipients (OR 5.05 (95% CI 1.37 to 18.61)) were more likely to experience very low food security. Furthermore, recipients with high satisfaction with overall food intake (OR 0.46 (95% CI 0.27 to 0.78)), high perceived healthiness of overall food intake (OR 0.34 (95% CI 0.19 to 0.62)) or high self-efficacy of eating healthy (OR 0.62 (95% CI 0.40 to 0.96)) were less likely to experience very low food security. Our study showed high prevalence rates of food insecurity among Dutch food bank recipients, and identified subgroups at increased risk of food insecurity. More research is urgently needed on the underlying determinants of food insecurity and the effectiveness of food assistance by food banks. Published by the BMJ Publishing

  20. Selection of a food classification system and a food composition database for future food consumption surveys

    NARCIS (Netherlands)

    Ireland, J.; Erp-Baart, A.M.J.; Charrondière, U.R.; Moller, A.; Smithers, G.; Trichopoulou, A.

    2002-01-01

    Objective: To harmonize food classification and food composition databases, allowing comparability of consumption at both food and nutrient levels in Europe. Design: To establish the level of comparability at the food level, the EFCOSUM group benefited from the work already carried out within other

  1. 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

  2. Food expert and mass media: food crises (BBE 2001- tranquillity food (2007

    Directory of Open Access Journals (Sweden)

    Julia Navas López

    2010-07-01

    Full Text Available This article uses the anthropological approach to analyse such important concepts in public health as the perception of food security. We analyse to expert-mass media. First, quantify and reflect on the news appeared in national and regional newspapers in Spain in two different periods:the BSE crisis(2000-2002 and “food tranquillity”(2007. Secondly, we analysed the perception of food expert through a qualitative methodology.

  3. A review on food safety and food hygiene studies in Ghana

    OpenAIRE

    Ababio, P. F.; Lovatt, P.

    2015-01-01

    Food safety and hygiene in Ghana was studied using desk top literature review. Food research was highly concentrated in the capital city of the country and most research focus were on commercial food operations specifically street foods and microbiological safety with limited information from institutional catering and other forms of food hazards. The media currently serves as the main source for reporting of food borne diseases. Food establishments and other sources contributing to food born...

  4. Reducing food waste through direct surplus food redistribution : the Norwegian case

    OpenAIRE

    Capodistrias, Paula

    2015-01-01

    Food waste is a global problem with significant economic and environmental consequences. Food waste management approaches include production of biogas, animal feed and compost and surplus food redistribution. From a sustainability point of view, surplus food redistribution is the most favorable approach. Surplus food redistribution can be either direct (between suppliers of surplus food and charity food services) or indirect (Through Food banks). This paper is a case study on direct surplus f...

  5. 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...

  6. Food safety concerns of fast food consumers in urban Ghana.

    Science.gov (United States)

    Omari, Rose; Frempong, Godfred

    2016-03-01

    In Ghana, out-of-home ready-to-eat foods including fast food generally have been associated with food safety problems. Notwithstanding, fast food production and consumption are increasing in Ghana and therefore this study sought to determine the food safety issues of importance to consumers and the extent to which they worry about them. First, through three focus group discussions on consumers' personal opinions about food safety issues, some emergent themes were obtained, which were used to construct an open-ended questionnaire administered face-to-face to 425 respondents systematically sampled from 20 fast food restaurants in Accra. Findings showed that most fast food consumers were concerned about food hazards such as pesticide residue in vegetables, excessive use of artificial flavour enhancers and colouring substances, bacterial contamination, migrated harmful substances from plastic packages, and general unhygienic conditions under which food is prepared and sold. Consumers also raised concerns about foodborne diseases such as cholera, typhoid, food poisoning, diarrhoea, bird flu and swine flu. The logistic regression model showed that being male increased the likelihood of worrying about general food safety issues and excessive use of flavour enhancers than in females while being youthful increased the likelihood of being worried about typhoid fever than in older consumers. These findings imply that consumers in urban Ghana are aware and concerned about current trends of food safety and foodborne disease challenges in the country. Therefore, efforts targeted at improving food safety and reducing incidences of foodborne diseases should not only focus on public awareness creation but should also design more comprehensive programmes to ensure the making of food safety rules and guidelines and enforcing compliance to facilitate availability and consumers' choice of safe foods. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. 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)

  8. 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.

  9. 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.

  10. From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway

    Directory of Open Access Journals (Sweden)

    Gunnar Vittersø

    2005-05-01

    Full Text Available Cet article présente différentes visions du Tjukkmjølk, un produit épais lacté traditionnel de la région de Røros, lancé il y a une dizaine d’années sous le label “Alimentation de la montagne”. L’objectif de cet article est de mieux comprendre comment un produit local peut devenir produit de terroir, en déterminant les valeurs culturelles qui se trouvent derrière le produit en question dans le territoire donné. Après avoir observé l’évolution du produit ces 10 dernières années, nous décrirons le matériel utilisé, puis donnerons la parole aux consommateurs locaux. Cela nous permettra de mieux comprendre les valeurs mythiques et symboliques du produit local, ainsi que les raisons pour lesquelles nos informateurs l’apprécient . Cet aspect culturel constituera la troisième partie de l’article, dans laquelle nous comparerons les différentes visions exprimées à propos du tjukkmjølk . Finalement nous considérerons l’aspect global de cette expression locale, par le biais du régional, du national, et de l’international.This article presents different views expressed by focus group participants about Tjukkmjølk, a traditional, thick sour milk from Røros, a precursory product launched ten years ago under the “Food from the Moutain” logo. The aim of this article is to better understand how local food may become a terroir product, by determining the cultural values related to this very product. We will in the first part of this paper describe the evolution of the product during the last 10 years. In the second part we will describe the data material and the way it was collected, before giving the word to our informants. The focus group conversations helped to better understand the symbolic and mythic value of the local food product and the reasons why our informants liked this type of food. This cultural aspect will make up the third part of this paper, where we will compare the different views expressed

  11. Food Access, Food Subsidy, and Residue-Based Bioenergy ...

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

    Food Access, Food Subsidy, and Residue-Based Bioenergy Production in ... The goal is to show how the Indian government can improve access to food ... IDRC has signed a Memorandum of Understanding (MoU) with the Government of ...

  12. Food consumption and food prices in Kenya : a review

    NARCIS (Netherlands)

    Meilink, H.A.

    1987-01-01

    Abr. sum.: This report reviews government policies concerning consumer food prices in Kenya. In respect of official food pricing, Kenya can be said to pursue a 'cheap food' policy. It was found that most foods falling under price control measures showed less price increases than the average rate of

  13. 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)

  14. 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.

  15. 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

  16. Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry.

    Science.gov (United States)

    Gupta, Ruchi S; Taylor, Steve L; Baumert, Joseph L; Kao, Lauren M; Schuster, Erik; Smith, Bridget M

    2017-10-01

    Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen management have not been fully described. The objective of this study was to characterize the factors that contribute to the economic impact of food allergen control practices on the food industry. A focus group (n = 100) was conducted with food industry professionals to identify key areas of cost for food allergen management. A survey based on the domains identified was then developed and disseminated to a convenience sample (n = 50) of quality control food industry specialists with knowledge of their company's food allergen management practices. Nearly all companies (92%) produced food products containing one or more of the top eight allergenic foods recognized by the U.S. Food and Drug Administration or sesame seeds. Cleaning procedures, employee training, and the potential for a recall due to allergen cross-contact were most frequently rated as the important factors in food allergen management. Recalls due to food allergen cross-contact, cleaning procedures, equipment and premises design, and employee training were ranked as the greatest allergen management expenses. Although 96% of companies had a food allergen control plan in place, nearly half (42%) had at least one food allergen-related recall within the past 5 years. The industry appears to endorse a willingness to unify precautionary allergen labeling to communicate a clear message more effectively to consumers.

  17. Impulsive reactions to food-cues predict subsequent food craving.

    Science.gov (United States)

    Meule, Adrian; Lutz, Annika P C; Vögele, Claus; Kübler, Andrea

    2014-01-01

    Low inhibitory control has been associated with overeating and addictive behaviors. Inhibitory control can modulate cue-elicited craving in social or alcohol-dependent drinkers, and trait impulsivity may also play a role in food-cue reactivity. The current study investigated food-cue affected response inhibition and its relationship to food craving using a stop-signal task with pictures of food and neutral stimuli. Participants responded slower to food pictures as compared to neutral pictures. Reaction times in response to food pictures positively predicted scores on the Food Cravings Questionnaire - State (FCQ-S) after the task and particularly scores on its hunger subscale. Lower inhibitory performance in response to food pictures predicted higher FCQ-S scores and particularly those related to a desire for food and lack of control over consumption. Task performance was unrelated to current dieting or other measures of habitual eating behaviors. Results support models on interactive effects of top-down inhibitory control processes and bottom-up hedonic signals in the self-regulation of eating behavior, such that low inhibitory control specifically in response to appetitive stimuli is associated with increased craving, which may ultimately result in overeating. © 2013.

  18. Food Allergy Sensitization and Presentation in Siblings of Food Allergic Children.

    Science.gov (United States)

    Gupta, Ruchi S; Walkner, Madeline M; Greenhawt, Matthew; Lau, Claudia H; Caruso, Deanna; Wang, Xiaobin; Pongracic, Jacqueline A; Smith, Bridget

    2016-01-01

    Many parents of food allergic children have concerns about the development of food allergies in their other children. We sought to determine prevalence of food sensitization and clinical food allergy among siblings of food allergic children. Two thousand eight hundred and thirty-four children were enrolled in the Chicago Family Cohort Food Allergy study. One thousand one hundred and twenty children (ages 0-21 years) with a food allergy (defined by a reported reaction history and evidence of food-specific IgE or skin prick test) and at least 1 biological sibling were included in this study. Among siblings of children with food allergy, 33.4% had no sensitization and no clinical symptoms to food. Fifty-three percent had a positive food serum-specific IgE or skin prick test, but no reported symptoms of food allergy. Only 13.6% of siblings were both sensitized and clinically reactive to the same food. Milk allergy was the most common allergy among siblings (5.9%), followed by egg allergy (4.4%) and peanut allergy (3.7%). In a large cohort of food allergic families, only a small proportion of siblings were both sensitized and clinically reactive to a food. Sensitization without reactivity was common among siblings. Testing for food allergy in siblings without a history of clinical reactivity appears to be unjustified. Screening may lead to negative consequences related to potential misdiagnosis and unnecessary avoidance of a food. More data are needed to determine the absolute risk of food allergy development in siblings of food allergic children. Copyright © 2016 American Academy of Allergy, Asthma & Immunology. All rights reserved.

  19. 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 ...

  20. 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-...

  1. Factors affecting food handling Practices among food handlers of Dangila town food and drink establishments, North West Ethiopia

    Science.gov (United States)

    2014-01-01

    Background Food borne diseases are major health problems in developed and developing countries including Ethiopia. The problem is more noticeable in developing countries due to prevailing poor food handling and sanitation practices, inadequate food safety laws, weak regulatory systems, lack of financial resources to invest on safer equipments, and lack of education for food handlers. Methods The objective of this study was to assess food handling practice and associated factors among food handlers working in food and drinking establishments of Dangila town, North West Ethiopia. Cross-sectional quantitative study design was conducted among 406 food handlers working in 105 food and drink establishments from July to August 2013 in Dangila town. Data were collected using face to face interview with pretested structured questionnaire and physical observation. Result The mean age of the respondents was 22.7 ± 4.2 years of which 62.8% of the food handlers were females. Two hundred thirteen (52.5%) of food handlers had good food handling practices. Marital status (AOR = 7.52, 95% CI, 1.45-38.97), monthly income (AOR = 0.395, 95% CI, 0.25-0.62), knowledge about food handling (AOR = 1.69, 95% CI, 1.05-2.73), existence of shower facility (AOR = 1.89, 95% CI, 1.12-3.21) and separate dressing room (AOR = 1.97, 95% CI, 1.11-3.49) were found to be significantly associated with good food handling Practices. Conclusion Above half of food handlers had good food handling practices. Marital status, monthly income, knowledge status, existence of shower facility, existence of separate dressing room and presence of insect and rodent were factors associated with food handling Practices. PMID:24908104

  2. The Ontario Food and Nutrition Strategy: identifying indicators of food access and food literacy for early monitoring of the food environment.

    Science.gov (United States)

    Boucher, Beatrice A; Manafò, Elizabeth; Boddy, Meaghan R; Roblin, Lynn; Truscott, Rebecca

    2017-09-01

    To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS) integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes the process of identifying indicators for 11 OFNS action areas in two strategic directions (SDs): Healthy Food Access, and Food Literacy and Skills. The OFNS Indicators Advisory Group used a five-step process to select indicators: (1) potential indicators from national and provincial data sources were identified; (2) indicators were organized by SD, action area and data type; (3) selection criteria were identified, pilot tested and finalized; (4) final criteria were applied to refine the indicator list; and (5) indicators were prioritized after reapplication of selection criteria. Sixty-nine potential indicators were initially identified; however, many were individual-level rather than system-level measures. After final application of the selection criteria, one individual-level indicator and six system-level indicators were prioritized in five action areas; for six of the action areas, no indicators were available. Data limitations suggest that available data may not measure important aspects of the food environment, highlighting the need for action and resources to improve system-level indicators and support monitoring of the food environment and health in Ontario and across Canada.

  3. Adolescents’ Food Choice and the Place of Plant-Based Foods

    Science.gov (United States)

    Ensaff, Hannah; Coan, Susan; Sahota, Pinki; Braybrook, Debbie; Akter, Humaira; McLeod, Helen

    2015-01-01

    A diet dominated by plant foods, with limited amounts of refined processed foods and animal products conveys substantial health benefits. This study sought to explore adolescents’ attitudes and perceptions towards plant-based foods. Semi-structured focus group interviews were conducted with adolescents (age 14–15 years) (n = 29) attending an inner city school in Yorkshire, UK. Using a grounded theory methodology, data analysis provided four main categories and related concepts revolving around adolescents’ perspectives on plant-based foods: food choice parameters; perceived drivers and benefits of plant-based foods; environmental food cues; barriers to plant-based food choice. In the emergent grounded theory, a clear disconnect between plant-based foods and the parameters that adolescents use to make food choices, is highlighted. Further, key barriers to adolescents adopting a plant-based diet are differentiated and considered with respect to practice and policy. The analysis offers a framework to remodel and re-present plant-based foods. In this way, it is proposed that a closer connection is possible, with consequent shifts in adolescents’ dietary behaviour towards a more plant-based diet and associated health benefits. PMID:26066012

  4. 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

  5. Neural correlates of the food/non-food visual distinction.

    Science.gov (United States)

    Tsourides, Kleovoulos; Shariat, Shahriar; Nejati, Hossein; Gandhi, Tapan K; Cardinaux, Annie; Simons, Christopher T; Cheung, Ngai-Man; Pavlovic, Vladimir; Sinha, Pawan

    2016-03-01

    An evolutionarily ancient skill we possess is the ability to distinguish between food and non-food. Our goal here is to identify the neural correlates of visually driven 'edible-inedible' perceptual distinction. We also investigate correlates of the finer-grained likability assessment. Our stimuli depicted food or non-food items with sub-classes of appealing or unappealing exemplars. Using data-classification techniques drawn from machine-learning, as well as evoked-response analyses, we sought to determine whether these four classes of stimuli could be distinguished based on the patterns of brain activity they elicited. Subjects viewed 200 images while in a MEG scanner. Our analyses yielded two successes and a surprising failure. The food/non-food distinction had a robust neural counterpart and emerged as early as 85 ms post-stimulus onset. The likable/non-likable distinction too was evident in the neural signals when food and non-food stimuli were grouped together, or when only the non-food stimuli were included in the analyses. However, we were unable to identify any neural correlates of this distinction when limiting the analyses only to food stimuli. Taken together, these positive and negative results further our understanding of the substrates of a set of ecologically important judgments and have clinical implications for conditions like eating-disorders and anhedonia. Copyright © 2016 Elsevier B.V. All rights reserved.

  6. 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 ...

  7. 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

  8. Exploring the food chain. Food production and food processing in Western Europe, 1850-1990

    NARCIS (Netherlands)

    Bieleman, J.; Segers, Y.; Buyst, E.

    2009-01-01

    Until the late 19th century the food industry was restricted to a few activities, usually based on small scale industries. The links between agriculture and food processing were very tight. Due to increased purchasing power, population growth and urbanisation, the demand for food grew substantially.

  9. Building Food Democracy: Exploring Civic Food Networks and Newly Emerging Forms of Food Citizenship

    NARCIS (Netherlands)

    Renting, H.; Schermer, M.; Rossi, A.

    2012-01-01

    In recent years new types of consumer-producer cooperation in food networks have emerged in which consumers play an active role in the operation and thereby clearly go beyond food provisioning as such. Examples include consumer co-ops and solidarity buying groups of local and organic food,

  10. Soudage par explosion thermique sous charge de cermets poreux à base de TiC-Ni sur substrat en acier-comportement tribologique Welding of porous TiC–Ni based cermets on substrate steel by thermal explosion under load-tribological behaviour

    Directory of Open Access Journals (Sweden)

    Lemboub Samia

    2013-11-01

    Full Text Available Dans ce travail, nous nous intéressons à l'élaboration de cermets à base de TiC-Ni par dispersion de particules de carbures, oxydes ou borures dans une matrice de nickel, grâce à la technique de l'explosion thermique sous une charge de 20 MPa. La combustion de mélanges actifs (Ti-C-Ni-An où An = Al2O3, MgO, SiC, TiB2, WC, basée sur la réaction de synthèse de TiC (ΔHf298K = −184 kJ/mole, génère des cermets complexes. Un court maintien sous charge du cermet à 1373 K, après l'explosion thermique, permet son soudage sur un substrat en acier XC55. Les cermets obtenus dans ces conditions demeurent poreux et conservent une porosité de l'ordre de 25–35 %. La densité relative du cermet, sa dureté et son comportement tribologique, dépendront de la nature de l'addition dans les mélanges de départ. Porous TiC-Ni based cermets were obtained by dispersion of carbides, oxides or borides particles in a nickel matrix thanks to the thermal explosion technique realized under a load of 20 MPa. The combustion of active mixtures (Ti-C-Ni-An where An = Al2O3, MgO, SiC, TiB2 or WC based on the titanium carbide reaction synthesis (ΔHf = −184 kJ/mol, generates porous complex cermets. After the thermal explosion, a short maintenance under load at 1373 K of the combustion product, allows at the same time the cermets welding on a carbon steel substrate. The obtained cermets under these conditions preserve a porosity of about 25–35%. The relative density, hardness and tribological behaviour of the complex cermets depend on the additions nature (An in the starting mixtures.

  11. Food Mapping: A Psychogeographical Method for Raising Food Consciousness

    Science.gov (United States)

    Wight, R. Alan; Killham, Jennifer

    2014-01-01

    Food mapping is a new, participatory, interdisciplinary pedagogical approach to learning about our modern food systems. This method is inspired by the Situationist International's practice of the "dérive" and draws from the discourses of critical geography, the food movement's research on food deserts, and participatory action…

  12. Understanding school food service characteristics associated with higher competitive food revenues can help focus efforts to improve school food environments.

    Science.gov (United States)

    Guthrie, Joanne F; Newman, Constance; Ralston, Katherine; Prell, Mark; Ollinger, Michael

    2012-08-01

    Many school food services sell extra foods and beverages, popularly referred to as “competitive foods,” in addition to USDA school meals. On the basis of national survey data, most competitive foods and beverages selected by students are of low nutritional value. Recent federal legislation will allow schools that participate in USDA school meal programs to sell competitive foods only if the food items they sell meet nutrition standards based on the Dietary Guidelines for Americans. Concerns have been raised about the potential effects of limiting competitive foods on local school food service finances. However, national data indicate that only in a subset of schools do food services receive large amounts of revenues from competitive foods. These food services are typically located in secondary schools in more affluent districts, serving higher proportions of students who do not receive free or reduced price meals. Compared to other food services, these food services couple higher competitive food revenues with lower school meal participation. Increasing school meal participation could increase meal revenues to offset any loss of competitive food revenues. Replacing less-healthful competitive items with healthier options could also help maintain school food service revenues while improving the school food environment. Nationally consistent nutrition standards for competitive foods may encourage development and marketing of healthful products.

  13. Application to space foods of the disaster food

    Science.gov (United States)

    Katayama, Naomi; Okano, Yukimi

    2016-07-01

    A long-term stay in the space of the human was enabled.The astronaut became able to stay in the long-term space for 1 from a half year.One of the pleasure in the space of the astronaut has a meal.The astronaut is chosen from each country.Therefore the space foods are full of variety.It wants to make the meal a universal meal to be able to do it.In addition, the space foods think about health and want to make a low salt diet. Nourishment balance of the meal eaten in space is regulated now. However, the meal which a hyperglycosemia level after a meal does not happen more than now is necessary.In addition, a low salt diet is necessary for hypertensive prevention. This accords with disaster food in the ground. The nutrient which is enough to take in the disaster foods for a long term is necessary. We need a meal suppressing the hyperglycosemia after a meal in a low salt diet as a disaster meal. Therefore I thought that we applied a disaster meal to space foods. We can store the disaster food at normal temperature for 3-5 years.It is necessary to be able to store the space foods at normal temperature more than three years. The nutrient that both the space foods and the disaster meal are short includes vitamins. We think that it is necessary to supplement it with a supplement about the intake of vitamins. This accords with disaster food in the ground.I thought about space foods menu with commercially available disaster food now in Japan. After all salt to take in per day increases.Most of the energy from carbohydrates is taken in. It is necessary to have vegetables. I think that it can make up for part of vitamins if I can make fresh vegetables in space. A supplement is necessary for the supply of vitamins. I think that multivitamin is good if possible.

  14. 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…

  15. A novel processed food classification system applied to Australian food composition databases.

    Science.gov (United States)

    O'Halloran, S A; Lacy, K E; Grimes, C A; Woods, J; Campbell, K J; Nowson, C A

    2017-08-01

    The extent of food processing can affect the nutritional quality of foodstuffs. Categorising foods by the level of processing emphasises the differences in nutritional quality between foods within the same food group and is likely useful for determining dietary processed food consumption. The present study aimed to categorise foods within Australian food composition databases according to the level of food processing using a processed food classification system, as well as assess the variation in the levels of processing within food groups. A processed foods classification system was applied to food and beverage items contained within Australian Food and Nutrient (AUSNUT) 2007 (n = 3874) and AUSNUT 2011-13 (n = 5740). The proportion of Minimally Processed (MP), Processed Culinary Ingredients (PCI) Processed (P) and Ultra Processed (ULP) by AUSNUT food group and the overall proportion of the four processed food categories across AUSNUT 2007 and AUSNUT 2011-13 were calculated. Across the food composition databases, the overall proportions of foods classified as MP, PCI, P and ULP were 27%, 3%, 26% and 44% for AUSNUT 2007 and 38%, 2%, 24% and 36% for AUSNUT 2011-13. Although there was wide variation in the classifications of food processing within the food groups, approximately one-third of foodstuffs were classified as ULP food items across both the 2007 and 2011-13 AUSNUT databases. This Australian processed food classification system will allow researchers to easily quantify the contribution of processed foods within the Australian food supply to assist in assessing the nutritional quality of the dietary intake of population groups. © 2017 The British Dietetic Association Ltd.

  16. 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.

  17. The Role of Food Banks in Addressing Food Insecurity: A Systematic Review.

    Science.gov (United States)

    Bazerghi, Chantelle; McKay, Fiona H; Dunn, Matthew

    2016-08-01

    Food banks play a major role in the food aid sector by distributing donated and purchased groceries directly to food insecure families. The public health implications of food insecurity are significant, particularly as food insecurity has a higher prevalence among certain population groups. This review consolidates current knowledge about the function and efficacy of food banks to address food insecurity. A systematic review was conducted. Thirty-five publications were reviewed, of which 14 examined food security status, 13 analysed nutritional quality of food provided, and 24 considered clients' needs in relation to food bank use. This review found that while food banks have an important role to play in providing immediate solutions to severe food deprivation, they are limited in their capacity to improve overall food security outcomes due to the limited provision of nutrient-dense foods in insufficient amounts, especially from dairy, vegetables and fruits. Food banks have the potential to improve food security outcomes when operational resources are adequate, provisions of perishable food groups are available, and client needs are identified and addressed.

  18. 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

  19. Toxicological studies on irradiated food and food constituents

    International Nuclear Information System (INIS)

    Schubert, J.

    1978-01-01

    Selected aspects of the genotoxicology and chemistry of irradiated foods and food components are critically examined and compared with other food processing operations such as cooking, and intentional use of food additives. For example, it is estimated that if 10% of an average daily diet contained irradiated (<1.0Mrad) foods, the daily consumption of radiolytic products would be 2-20mg/d compared with a total of approximately 4000mg/d of intentional food additives and approximately 80mg/d of toxic inorganic and organic environmentally derived contaminants. Several recommendations for the genotoxicological testing of irradiated foods are given, including: (1) that feeding tests include a control diet consisting of food processed by one of the standard methods such as thermalization; (2) that more use be made of positive controls so as to have a 'built-in' measure of sensitivity and responsiveness; (3) that a battery of in vitro and in vivo short-term mutagenicity tests be performed prior to the carrying out of the long-term feeding tests; and (4) that an irradiated food be tested after it is cooked in the manner normally consumed, which may, of course, include the raw or uncooked state as well. An outline of current genetic-toxicological testing schemes is provided and examined. Emphasis is given to a modification in the protocols for the Ames mutagenicity tests leading to a reduction in the evidence of false positives and false negatives. Also described is a procedure for systematically studying combined or interactive effects, acute or chronic, which requires no more effort than that needed for testing a single agent and which yields complete dose-response curves. It is concluded that food irradiation, as a physical process, appears more advantageous from the genotoxicological, chemical, and pollution aspects than well-accepted, but actually rarely tested, physical processes such as canning. (author)

  20. Inconsistent Access to Food and Cardiometabolic Disease: The Effect of Food Insecurity

    OpenAIRE

    Castillo, Darleen C.; Ramsey, Natalie LM; Yu, Sophia SK; Ricks, Madia; Courville, Amber B.; Sumner, Anne E.

    2012-01-01

    Food insecurity is defined as limited or uncertain ability to acquire nutritionally adequate and safe foods in socially acceptable ways. The United States Department of Agriculture (USDA) has divided food insecurity into two categories: low food security and very low food security. Low food security is characterized by irregular access to food, binge eating when food is available, overconsumption of energy-dense foods, obesity, and even type 2 diabetes. This type of food insecurity occurs in ...

  1. Les milieux extrêmes. Journées d'études du CESTA, Paris, 4-5 octobre 1983 Extreme Environments. Cesta Conference, Paris, 4-5 October 1983

    Directory of Open Access Journals (Sweden)

    Bertrand A. R. V.

    2006-11-01

    Full Text Available Ces journées d'études étaient consacrées aux problèmes impliqués par l'exploration et l'exploitation des milieux extrêmes. On n'a pas cherché à approfondir la notion de milieu extrême mais à en étudier trois principaux : l'espace, les grands fonds marins, les enceintes soumises à de forts rayonnements nucléaires, à travers quatre thèmes de problèmes communs : la robotique, la sécurité, les matériaux et l'intervention humaine. Cette réunion a mis en évidence : - le dilemme constitué par la nécessité d'assurer d'une part la sécurité de la population par l'emploi de techniques fiables donc éprouvées et d'autre part le progrès scientifique dont les techniques nouvelles peuvent être fiables sans être encore éprouvées ; - l'emploi généralisé de la robotique (soudage sous-marin profond, engin submersible non habité à intelligence artificielle. . . ; - la création de matériaux nouveaux (composites à matrice métallique, fibres optique en verre chloré, lubrifiant opérant sous vide. . . - la mise au point de méthodes nouvelles pour l'analyse probabiliste des risques. This conference concentrated on the problems raised by the exploration and productive use of extreme environments. No effort was made to define the concept of an extreme environnent, but three specific ones were considered: space, great sea depths, enclosures subjected Io intense nuclear radiation. There were four topics covering problems encountered in such environments: robotics, safety, materials and human intervention. This meeting brought out the following points: - The dilemma brought on by the need to ensure part of the safety of the population by using reliable, hence proven, techniques at the saure time as scientific progress in which new techniques may be reliable without yet being proven. - The generalized use of robotics (deep subsea welding, unmanned submersible with artificial intelligence, etc. . - The creation of new materials

  2. Comparative study of the creep behaviour of single crystals and polycrystals of alpha uranium; Etude comparee du comportement au fluage de l'uranium alpha mono et polycristallin

    Energy Technology Data Exchange (ETDEWEB)

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

    1964-03-01

    In the first chapter, one describes the creep machine developed to study the deformation of uranium at high temperature in vacuum with a continuous recording. The second chapter presents the results concerning the polycrystals of uranium. The application of the DORN method gives an activation energy for creep of 42 {+-} 2 Kc, above 550 Celsius degrees, equal to the activation energy for self-diffusion. The study of the variation of the creep rate with the applied stress and the metallographic observations of the deformation induced polygonization allow to conclude that the deformation is controlled by climb of dislocations. In the third chapter, the deformation above 550 Celsius degrees of single crystals of uranium (obtained by {beta} {yields} {alpha} change) is studied. The major deformation mode is slip. The preexisting polygonization of these single crystals is very stable and the disorientation between adjacent sub-grains increases with the deformation. The activation energy for creep is higher than that for polycrystals. These results show the influence of the polygonization due to the {beta} {yields} {alpha} change on the creep behaviour of {alpha} uranium. (authors) [French] Dans le premier chapitre, on decrit la machine de fluage sous vide a enregistrement continu, mise au point pour etudier le phenomene. Le deuxieme chapitre presente les resultats relatifs aux polycristaux. L'utilisation de la methode de DORN a permis de constater que, au-dessus de 550 degres Celsius, l'energie d'activation pour le fluage avait une valeur constante egale a 42 {+-} 2 Kc, voisine de la chaleur d'autodiffusion. L'etude de l'influence de la contrainte appliquee sur la vitesse de fluage et l'observation micrographique de la polygonisation developpee au cours de la deformation permettent de conclure que le phenomene est controle par la montee des dislocations. Dans le troisieme chapitre, on etudie le comportement au fluage au-dessus de 550 C des monocristaux obtenus par

  3. Interactions between Food Additive Silica Nanoparticles and Food Matrices

    Directory of Open Access Journals (Sweden)

    Mi-Ran Go

    2017-06-01

    Full Text Available Nanoparticles (NPs have been widely utilized in the food industry as additives with their beneficial characteristics, such as improving sensory property and processing suitability, enhancing functional and nutritional values, and extending shelf-life of foods. Silica is used as an anti-caking agent to improve flow property of powered ingredients and as a carrier for flavors or active compounds in food. Along with the rapid development of nanotechnology, the sizes of silica fall into nanoscale, thereby raising concerns about the potential toxicity of nano-sized silica materials. There have been a number of studies carried out to investigate possible adverse effects of NPs on the gastrointestinal tract. The interactions between NPs and surrounding food matrices should be also taken into account since the interactions can affect their bioavailability, efficacy, and toxicity. In the present study, we investigated the interactions between food additive silica NPs and food matrices, such as saccharides, proteins, lipids, and minerals. Quantitative analysis was performed to determine food component-NP corona using HPLC, fluorescence quenching, GC-MS, and ICP-AES. The results demonstrate that zeta potential and hydrodynamic radius of silica NPs changed in the presence of all food matrices, but their solubility was not affected. However, quantitative analysis on the interactions revealed that a small portion of food matrices interacted with silica NPs and the interactions were highly dependent on the type of food component. Moreover, minor nutrients could also affect the interactions, as evidenced by higher NP interaction with honey rather than with a simple sugar mixture containing an equivalent amount of fructose, glucose, sucrose, and maltose. These findings provide fundamental information to extend our understanding about the interactions between silica NPs and food components and to predict the interaction effect on the safety aspects of food

  4. 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)

  5. 3D food printing: a new dimension in food production processes

    Science.gov (United States)

    3D food printing, also known as food layered manufacture (FLM), is an exciting new method of digital food production that applies the process of additive manufacturing to food fabrication. In the 3D food printing process, a food product is first scanned or designed with computer-aided design softwa...

  6. Can Functional Food and Organic Food be Supporting Concepts in Europe?

    OpenAIRE

    Bügel, Susanne; Almer, Kamille; Zalecka, A.; Ploeger, A.; Huber, Machteld; Kahl, J.

    2013-01-01

    Poster IUNS 20st International Congress of Nutrition. Functional and organic food belong to fast growing segments of the European food market. The question is whether organic food can also be a functional food. The conclusion is that functional food and organic food are competing rather than supporting concepts in Europe.

  7. The Influence of Local Food Environments on Adolescents’ Food Purchasing Behaviors

    Directory of Open Access Journals (Sweden)

    Jennifer D. Irwin

    2012-04-01

    Full Text Available This study examined the relationship between the neighborhood food environment and the food purchasing behaviors among adolescents. Grade 7 and 8 students (n = 810 at 21 elementary schools in London, Ontario, Canada completed a questionnaire assessing their food purchasing behaviors. Parents of participants also completed a brief questionnaire providing residential address and demographic information. A Geographic Information System (GIS was used to assess students’ home and school neighborhood food environment and land use characteristics. Logistic regression analysis was conducted to assess the influence of the home neighborhood food environment on students’ food purchasing behaviors, while two-level Hierarchical Non-Linear Regression Models were used to examine the effects of school neighborhood food environment factors on students’ food purchasing behaviors. The study showed that approximately 65% of participants reported self-purchasing foods from fast-food outlets or convenience stores. Close proximity (i.e., less than 1 km to the nearest fast-food outlet or convenience store in the home neighborhood increased the likelihood of food purchasing from these food establishments at least once per week by adolescents (p < 0.05. High fast-food outlet density in both home and school neighborhoods was associated with increased fast-food purchasing by adolescents (i.e., at least once per week; p < 0.05. In conclusion, macro-level regulations and policies are required to amend the health-detracting neighborhood food environment surrounding children and youth’s home and school.

  8. Food Safety as a contributor to Food Security: global policy concerns & challenges

    Directory of Open Access Journals (Sweden)

    Vijay Kumar Chattu

    2015-12-01

    Full Text Available The theme for World Health Day campaign for this year 2015 is “Food safety: from farm to plate, make food safe”. The day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world, from production and transport, to preparation and consumption (1. Everyone needs food and needs it every day either plant sources or animal sources or both. The food we eat must be nutritious and safe but we often ignore or overlook the issue of food safety. Many cases of food borne diseases either acute poisoning or chronic exposure are largely under reported. In this globalized world, though the food chain extends over thousands of miles from different continents, an error or contamination in one country can affect the health of consumers on the other part of the world. To ensure full impact, these actions must build on principles of government stewardship, engagement of civil society, (2.According to UN, access to a safe and secure food supply is a basic human right. Food safety and food security are interrelated concepts which have an impact on the health outcomes and quality of human lives. As per Food and Agricultural Organization (FAO, Food security is a situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life, (3. Based on the definition of Food security, four food security dimensions can be identified: food availability, economic and physical access to food, food utilization and stability over time. Apart from that food security is also affected by Poverty and Climate change.Food safety is an umbrella term that encompasses many aspects like food items handling, preparation and storage of food to prevent illness and injury. The other important issues are chemical, microphysical and microbiological aspects of food safety, (4. Control of

  9. 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...

  10. 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...

  11. Do GIS-derived measures of fast food retailers convey perceived fast food opportunities? Implications for food environment assessment

    Science.gov (United States)

    Barnes, Timothy L.; Colabianchi, Natalie; Freedman, Darcy A.; Bell, Bethany A.; Liese, Angela D.

    2018-01-01

    Purpose Geographic information systems (GISs) have been used to define fast food availability, with higher availability perhaps promoting poorer quality diets. Alternative measures involve perceptions; however, few studies have examined associations between GIS-derived and perceived measures of the food environment. Methods Telephone surveys of 705 participants within an eight-county region in South Carolina were analyzed using logistic regression to examine relationships between geographic presence of and distance to various types of food retailers and perceived fast food availability. Results The mean distance to the nearest fast food restaurant was 6.1 miles, with 16% of participants having a fast food restaurant within 1 mile of home. The geographic presence of and distance to all food retailer types were significantly associated with perceived availability of fast food in unadjusted models. After adjustment, only the presence of a fast food restaurant or pharmacy was significantly associated with greater odds of higher perceived availability of fast food. Greater odds of lower perceived availability of fast food were observed with the presence of a dollar store and increasing distance to the nearest supermarket or pharmacy. Conclusions Measures of fast food availability, whether objective or perceived, may not be interchangeable. Researchers should carefully decide on the appropriate measurement tool—GIS-derived or perceived—in food environment studies. PMID:27617371

  12. Do GIS-derived measures of fast food retailers convey perceived fast food opportunities? Implications for food environment assessment.

    Science.gov (United States)

    Barnes, Timothy L; Colabianchi, Natalie; Freedman, Darcy A; Bell, Bethany A; Liese, Angela D

    2017-01-01

    Geographic information systems (GISs) have been used to define fast food availability, with higher availability perhaps promoting poorer quality diets. Alternative measures involve perceptions; however, few studies have examined associations between GIS-derived and perceived measures of the food environment. Telephone surveys of 705 participants within an eight-county region in South Carolina were analyzed using logistic regression to examine relationships between geographic presence of and distance to various types of food retailers and perceived fast food availability. The mean distance to the nearest fast food restaurant was 6.1 miles, with 16% of participants having a fast food restaurant within 1 mile of home. The geographic presence of and distance to all food retailer types were significantly associated with perceived availability of fast food in unadjusted models. After adjustment, only the presence of a fast food restaurant or pharmacy was significantly associated with greater odds of higher perceived availability of fast food. Greater odds of lower perceived availability of fast food were observed with the presence of a dollar store and increasing distance to the nearest supermarket or pharmacy. Measures of fast food availability, whether objective or perceived, may not be interchangeable. Researchers should carefully decide on the appropriate measurement tool-GIS-derived or perceived-in food environment studies. Copyright © 2016 Elsevier Inc. All rights reserved.

  13. 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 ...

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

    Directory of Open Access Journals (Sweden)

    Komei Ito

    2009-01-01

    Full Text Available 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 safe and standardized method for administering the OFC. This review focuses on the clinical applications and procedure for the OFC, based on the Japanese OFC guideline.

  15. Toddler foods, children's foods: assessing sodium in packaged supermarket foods targeted at children.

    Science.gov (United States)

    Elliott, Charlene D; Conlon, Martin J

    2011-03-01

    To critically examine child-oriented packaged food products sold in Canada for their sodium content, and to assess them light of intake recommendations, the current policy context and suggested targets. Baby/toddler foods (n 186) and child-oriented packaged foods (n 354) were coded for various attributes (including sodium). Summary statistics were created for sodium, then the children's food products were compared with the UK Food Standards Agency (FSA) 'targets' for sodium in packaged foods. Also assessed were the products' per-serving sodium levels were assessed in light of the US Institute of Medicine's dietary reference intakes and Canada's Food Guide. Calgary, Alberta, Canada. None. Twenty per cent of products could be classified as having high sodium levels. Certain sub-categories of food (i.e. toddler entrées, children's packaged lunches, soups and canned pastas) were problematic. Significantly, when scaled in according to Schedule M or viewed in light of the serving sizes on the Nutrition Facts table, the sodium level in various dry goods products generally fell within, and below, the Adequate Intake (AI)/Tolerable Upper Intake Level (UL) band for sodium. When scaled in accordance with the UK FSA targets, however, none of the (same) products met the targets. In light of AI/UL thresholds based on age and per-serving cut-offs, packaged foodstuffs for youngsters fare relatively well, with the exception of some problematic areas. 'Stealth sodium' and 'subtle sodium' are important considerations; so is use of the FSA's scaling method to evaluate sodium content, because it is highly sensitive to the difference between the reference amount and the actual real-world serving size for the product being considered.

  16. The influence of local food environments on adolescents' food purchasing behaviors.

    Science.gov (United States)

    He, Meizi; Tucker, Patricia; Gilliland, Jason; Irwin, Jennifer D; Larsen, Kristian; Hess, Paul

    2012-04-01

    This study examined the relationship between the neighborhood food environment and the food purchasing behaviors among adolescents. Grade 7 and 8 students (n = 810) at 21 elementary schools in London, Ontario, Canada completed a questionnaire assessing their food purchasing behaviors. Parents of participants also completed a brief questionnaire providing residential address and demographic information. A Geographic Information System (GIS) was used to assess students' home and school neighborhood food environment and land use characteristics. Logistic regression analysis was conducted to assess the influence of the home neighborhood food environment on students' food purchasing behaviors, while two-level Hierarchical Non-Linear Regression Models were used to examine the effects of school neighborhood food environment factors on students' food purchasing behaviors. The study showed that approximately 65% of participants reported self-purchasing foods from fast-food outlets or convenience stores. Close proximity (i.e., less than 1 km) to the nearest fast-food outlet or convenience store in the home neighborhood increased the likelihood of food purchasing from these food establishments at least once per week by adolescents (p purchasing by adolescents (i.e., at least once per week; p < 0.05). In conclusion, macro-level regulations and policies are required to amend the health-detracting neighborhood food environment surrounding children and youth's home and school.

  17. Stretching Food and Being Creative: Caregiver Responses to Child Food Insecurity.

    Science.gov (United States)

    Burke, Michael P; Martini, Lauren H; Blake, Christine E; Younginer, Nicholas A; Draper, Carrie L; Bell, Bethany A; Liese, Angela D; Jones, Sonya J

    2017-04-01

    To examine the strategies and behaviors caregivers use to manage the household food supply when their children experience food insecurity as measured by the US Department of Agriculture's Household Food Security Survey Module. Cross-sectional survey with open-ended questions collected in person. Urban and nonurban areas, South Carolina, US. Caregivers who reported food insecurity among their children (n = 746). Strategies and behaviors used to manage the household food supply. Emergent and thematic qualitative coding of open-ended responses. The top 3 strategies and behaviors to change meals were (1) changes in foods purchased or obtained for the household, (2) monetary and shopping strategies, and (3) adaptations in home preparation. The most frequently mentioned foods that were decreased were protein foods (eg, meat, eggs, beans), fruits, and vegetables. The most frequently mentioned foods that were increased were grains and starches (eg, noodles), protein foods (eg, beans, hot dogs), and mixed foods (eg, sandwiches). Caregivers use a wide variety of strategies and behaviors to manage the household food supply when their children are food insecure. Future work should examine how these strategies might affect dietary quality and well-being of food-insecure children. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  18. Food irradiation: a reply to the food industry; and reply

    International Nuclear Information System (INIS)

    Brynjolfsson, Ari; Piccioni, R.

    1989-01-01

    In a reply to a critical article on food irradiation, Dr Ari Brynjolfsson of the International Facility of Food Irradiation Technology contends that the food industry has no interest in supporting the nuclear industry by using nuclear wastes as radiation sources - high voltage electron generators are more practical and economic. Also World Health Organization Toxicologists have concluded irradiated food is safe toxicologically, nutritionally and microbiologically. A study in India found no difference in polyploidy in children fed irradiated or non-irradiated food. In reply Dr Richard Piccioni suggests that the cancer risk from irradiated food is high, that the Indian study showed that irradiated food can cause an increase in polyploidy in well-fed adults, and suggests that Cs-137 from nuclear reactors will be used in food irradiation. (U.K.)

  19. 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....

  20. Organic food - food quality and potential health effects

    OpenAIRE

    Mie, Axel; Wivstad, Maria

    2015-01-01

    In this report, we try to approach the question “Is organic food healthier than conventional food?” from a scientific perspective. We can conclude that science does not provide a clear answer to this question. A small number of animal studies and epidemiological studies on health effects from the consumption of organic vs. conventional feed/food have been performed. These studies indicate that the production system of the food has some influence on the immune system of the consuming animal or...

  1. 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)

  2. 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

  3. Food safety challenges associated with traditional foods of Turkey

    Directory of Open Access Journals (Sweden)

    Arzu CAGRI-MEHMETOGLU

    Full Text Available Abstract Consumer food safety concerns are continually increasing in Turkey, with consumer demand for safer foods becoming an important challenge for the industry. Most traditional foods in Turkey are produced under different requirements, and food safety risk management and risk assessment are conducted primarily by the government. Based on risk assessment, safety regulations and standards for traditional foods (e.g. Turkish white cheese, doner, helva have been established. In this paper, safety concerns surrounding the commercialization of traditional Turkish foods and related studies to identify and minimize potential hazards are discussed along with pathogen contamination in raw meat balls and aflatoxin in helva and white cheese. Based on this review, additional national risk analysis experts and related databases are urgently needed. In addition, the manufacturing processes for traditional foods need to be standardized and harmonized with international standards, such as CODEX.

  4. The Ontario Food and Nutrition Strategy: identifying indicators of food access and food literacy for early monitoring of the food environment

    Directory of Open Access Journals (Sweden)

    Beatrice A. Boucher

    2017-09-01

    Full Text Available Introduction: To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes the process of identifying indicators for 11 OFNS action areas in two strategic directions (SDs: Healthy Food Access, and Food Literacy and Skills. Methods: The OFNS Indicators Advisory Group used a five-step process to select indicators: (1 potential indicators from national and provincial data sources were identified; (2 indicators were organized by SD, action area and data type; (3 selection criteria were identified, pilot tested and finalized; (4 final criteria were applied to refine the indicator list; and (5 indicators were prioritized after reapplication of selection criteria. Results: Sixty-nine potential indicators were initially identified; however, many were individual-level rather than system-level measures. After final application of the selection criteria, one individual-level indicator and six system-level indicators were prioritized in five action areas; for six of the action areas, no indicators were available. Conclusion: Data limitations suggest that available data may not measure important aspects of the food environment, highlighting the need for action and resources to improve system-level indicators and support monitoring of the food environment and health in Ontario and across Canada.

  5. Food and Beverage Availability in Small Food Stores Located in Healthy Food Financing Initiative Eligible Communities

    Science.gov (United States)

    Li, Yu; Duran, Ana Clara; Zenk, Shannon N.; Odoms-Young, Angela; Powell, Lisa M.

    2017-01-01

    Food deserts are a major public health concern. This study aimed to assess food and beverage availability in four underserved communities eligible to receive funding from the Healthy Food Financing Initiative (HFFI). Data analyzed are part of a quasi-experimental study evaluating the impact of the HFFI on the retail food environment in selected Illinois communities. In 2015, 127 small grocery and limited service stores located in the four selected communities were audited. All communities had a large percentage of low-income and African-American residents. Differences in food and beverage item availability (e.g., produce, milk, bread, snack foods) were examined by store type and community location. Food stores had, on average, 1.8 fresh fruit and 2.9 fresh vegetable options. About 12% of stores sold low-fat milk while 86% sold whole milk. Only 12% of stores offered 100% whole wheat bread compared to 84% of stores offering white bread. Almost all (97%) stores offered soda and/or fruit juice. In summary, we found limited availability of healthier food and beverage items in the communities identified for HFFI support. Follow up findings will address how the introduction of new HFFI-supported supermarkets will affect food and beverage availability in these communities over time. PMID:29057794

  6. Food and Beverage Availability in Small Food Stores Located in Healthy Food Financing Initiative Eligible Communities.

    Science.gov (United States)

    Singleton, Chelsea R; Li, Yu; Duran, Ana Clara; Zenk, Shannon N; Odoms-Young, Angela; Powell, Lisa M

    2017-10-18

    Food deserts are a major public health concern. This study aimed to assess food and beverage availability in four underserved communities eligible to receive funding from the Healthy Food Financing Initiative (HFFI). Data analyzed are part of a quasi-experimental study evaluating the impact of the HFFI on the retail food environment in selected Illinois communities. In 2015, 127 small grocery and limited service stores located in the four selected communities were audited. All communities had a large percentage of low-income and African-American residents. Differences in food and beverage item availability (e.g., produce, milk, bread, snack foods) were examined by store type and community location. Food stores had, on average, 1.8 fresh fruit and 2.9 fresh vegetable options. About 12% of stores sold low-fat milk while 86% sold whole milk. Only 12% of stores offered 100% whole wheat bread compared to 84% of stores offering white bread. Almost all (97%) stores offered soda and/or fruit juice. In summary, we found limited availability of healthier food and beverage items in the communities identified for HFFI support. Follow up findings will address how the introduction of new HFFI-supported supermarkets will affect food and beverage availability in these communities over time.

  7. Food and Beverage Availability in Small Food Stores Located in Healthy Food Financing Initiative Eligible Communities

    Directory of Open Access Journals (Sweden)

    Chelsea R. Singleton

    2017-10-01

    Full Text Available Food deserts are a major public health concern. This study aimed to assess food and beverage availability in four underserved communities eligible to receive funding from the Healthy Food Financing Initiative (HFFI. Data analyzed are part of a quasi-experimental study evaluating the impact of the HFFI on the retail food environment in selected Illinois communities. In 2015, 127 small grocery and limited service stores located in the four selected communities were audited. All communities had a large percentage of low-income and African-American residents. Differences in food and beverage item availability (e.g., produce, milk, bread, snack foods were examined by store type and community location. Food stores had, on average, 1.8 fresh fruit and 2.9 fresh vegetable options. About 12% of stores sold low-fat milk while 86% sold whole milk. Only 12% of stores offered 100% whole wheat bread compared to 84% of stores offering white bread. Almost all (97% stores offered soda and/or fruit juice. In summary, we found limited availability of healthier food and beverage items in the communities identified for HFFI support. Follow up findings will address how the introduction of new HFFI-supported supermarkets will affect food and beverage availability in these communities over time.

  8. 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

  9. 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

  10. [Street food: analysis of hygienic and sanitary conditions of food handlers].

    Science.gov (United States)

    de Souza, Giovanna Carbonera; dos Santos, Celso Tadeu Barbosa; Andrade, Anderson Assunção; Alves, Luciene

    2015-08-01

    The consumption of street food is an economical and practical alternative for the population. However, concerns regarding the safety of these foods are increasing. Thus, this study aimed to analyze the hygienic and sanitary conditions of the street food trade in Uberaba in the State of Minas Gerais. For this purpose, 30 street vending sites were evaluated using a structured questionnaire and microbiological analysis of food handlers' hands and food contact recipients and surfaces. The findings showed low adequacy of street food regarding hand hygiene and food contact surfaces. With respect to surfaces, the results for mesophilic aerobic microorganisms revealed that only 23.3% had satisfactory sanitary conditions. The level of contamination of hands by fecal thermotolerant coliforms and/or Coagulase positive Staphylococci was unsatisfactory in approximately 47% of food handlers. The conclusion drawn is that the hygienic and sanitary conditions of food handlers in Uberaba are poor. It is therefore necessary to adopt effective and permanent training programs on food safety for food handlers urgently.

  11. 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

  12. 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...

  13. Farm Households Food Production and Households' Food Security ...

    African Journals Online (AJOL)

    Food is an important basic human need for survival, growth, and good health. Most rural households in Tanzania, Kahama district inclusive produce the food they consume. Despite this reality, a number of households in the district suffer from food insecurity. However, there are inequalities across the districtfs ecological ...

  14. Understanding the Relationship Between Food Variety, Food Intake, and Energy Balance.

    Science.gov (United States)

    Raynor, Hollie A; Vadiveloo, Maya

    2018-03-01

    In accordance with US dietary guidance, incorporating variety into the diet can align with energy balance, though greater food variety in some categories may make energy balance more challenging. Thus, experimental and epidemiologic evidence is summarized on the relationship between food variety, food and energy intake, and energy balance. Lab-based, experimental research consistently demonstrates that greater variety within foods or sensory characteristics of food increases food and energy intake within an eating occasion. Epidemiologic evidence is less consistent, potentially driven by differing methodologies, particularly in defining and measuring food variety. Moreover, the effect of variety on energy balance appears to be moderated by food energy density. Integrating insights from experimental and epidemiologic research are essential for strengthening food variety guidance including developing evidence-based definitions of food variety, understanding moderators of the relationship, and developing practical guidance interpretable to consumers.

  15. Exploring food reward and calorie intake in self-perceived food addicts.

    Science.gov (United States)

    Ruddock, Helen K; Field, Matt; Hardman, Charlotte A

    2017-08-01

    Previous research indicates that many people perceive themselves to be addicted to food. These 'self-perceived food addicts' may demonstrate aberrant eating patterns which put them at greater risk of overeating. However this is yet to be empirically investigated. The current study investigated whether self-perceived food addicts would exhibit higher food reward and calorie intake in a laboratory context relative to self-perceived non-addicts. A secondary aim was to investigate whether self-perceived food addicts would demonstrate increased food liking and/or increased hunger ratings. Finally, we explored whether self-perceived food addicts demonstrate patterns of aberrant eating, beyond that predicted by measures of trait dietary disinhibition and restraint. Female participants (self-perceived food addicts n = 31, non-addicts n = 29) completed measures of hunger, food reward (desire-to-eat, willingness-to-pay ratings, and an operant response task) and liking for high- and low-fat foods. Participants completed all measures when they were hungry, and again when they were satiated after consuming a fixed-lunch meal. Finally, participants were provided with ad-libitum access to high-and low-fat foods. Results indicated that self-perceived food addicts consumed more calories from high-fat food compared to non-addicts, despite the absence of any between-group differences in hunger or overall liking ratings. Self-perceived food addicts also displayed higher desire-to-eat ratings across foods compared to non-addicts, but groups did not differ on other measures of food reward. However, the differences in calorie intake and desire-to-eat between self-perceived food addicts and non-addicts were no longer significant after controlling for dietary disinhibition and restraint. These findings suggest that self-perceived food addicts experience food as more rewarding and have a tendency to overeat. However, this may be attributable to increased dietary disinhibition and

  16. Assessment of food safety practices of food service food handlers (risk assessment data): testing a communication intervention (evaluation of tools).

    Science.gov (United States)

    Chapman, Benjamin; Eversley, Tiffany; Fillion, Katie; Maclaurin, Tanya; Powell, Douglas

    2010-06-01

    Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design new methods and messages aimed at increasing food safety risk-reduction practices from farm to fork. Food safety infosheets, a novel communication tool designed to appeal to food handlers and compel behavior change, were evaluated. Food safety infosheets were provided weekly to food handlers in working food service operations for 7 weeks. It was hypothesized that through the posting of food safety infosheets in highly visible locations, such as kitchen work areas and hand washing stations, that safe food handling behaviors of food service staff could be positively influenced. Using video observation, food handlers (n = 47) in eight food service operations were observed for a total of 348 h (pre- and postintervention combined). After the food safety infosheets were introduced, food handlers demonstrated a significant increase (6.7%, P < 0.05, 95% confidence interval) in mean hand washing attempts, and a significant reduction in indirect cross-contamination events (19.6%, P < 0.05, 95% confidence interval). Results of the research demonstrate that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers.

  17. Determinants of consumer food waste behaviour: Two routes to food waste.

    Science.gov (United States)

    Stancu, Violeta; Haugaard, Pernille; Lähteenmäki, Liisa

    2016-01-01

    Approximately one quarter of the food supplied for human consumption is wasted across the food supply chain. In the high income countries, the food waste generated at the household level represents about half of the total food waste, making this level one of the biggest contributors to food waste. Yet, there is still little evidence regarding the determinants of consumers' food waste behaviour. The present study examines the effect of psycho-social factors, food-related routines, household perceived capabilities and socio-demographic characteristics on self-reported food waste. Survey data gathered among 1062 Danish respondents measured consumers' intentions not to waste food, planning, shopping and reuse of leftovers routines, perceived capability to deal with household food-related activities, injunctive and moral norms, attitudes towards food waste, and perceived behavioural control. Results show that perceived behavioural control and routines related to shopping and reuse of leftovers are the main drivers of food waste, while planning routines contribute indirectly. In turn, the routines are related to consumers' perceived capabilities to deal with household related activities. With regard to intentional processes, injunctive norms and attitudes towards food waste have an impact while moral norms and perceived behavioural control make no significant contribution. Implications of the study for initiatives aimed at changing consumers' food waste behaviour are discussed. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. The Influence of Local Food Environments on Adolescents’ Food Purchasing Behaviors

    Science.gov (United States)

    He, Meizi; Tucker, Patricia; Gilliland, Jason; Irwin, Jennifer D.; Larsen, Kristian; Hess, Paul

    2012-01-01

    This study examined the relationship between the neighborhood food environment and the food purchasing behaviors among adolescents. Grade 7 and 8 students (n = 810) at 21 elementary schools in London, Ontario, Canada completed a questionnaire assessing their food purchasing behaviors. Parents of participants also completed a brief questionnaire providing residential address and demographic information. A Geographic Information System (GIS) was used to assess students’ home and school neighborhood food environment and land use characteristics. Logistic regression analysis was conducted to assess the influence of the home neighborhood food environment on students’ food purchasing behaviors, while two-level Hierarchical Non-Linear Regression Models were used to examine the effects of school neighborhood food environment factors on students’ food purchasing behaviors. The study showed that approximately 65% of participants reported self-purchasing foods from fast-food outlets or convenience stores. Close proximity (i.e., less than 1 km) to the nearest fast-food outlet or convenience store in the home neighborhood increased the likelihood of food purchasing from these food establishments at least once per week by adolescents (p purchasing by adolescents (i.e., at least once per week; p < 0.05). In conclusion, macro-level regulations and policies are required to amend the health-detracting neighborhood food environment surrounding children and youth’s home and school. PMID:22690205

  19. Where do food desert residents buy most of their junk food? Supermarkets.

    Science.gov (United States)

    Vaughan, Christine A; Cohen, Deborah A; Ghosh-Dastidar, Madhumita; Hunter, Gerald P; Dubowitz, Tamara

    2017-10-01

    To examine where residents in an area with limited access to healthy foods (an urban food desert) purchased healthier and less healthy foods. Food shopping receipts were collected over a one-week period in 2013. These were analysed to describe where residents shopped for food and what types of food they bought. Two low-income, predominantly African-American neighbourhoods with limited access to healthy foods in Pittsburgh, PA, USA. Two hundred and ninety-three households in which the primary food shoppers were predominantly female (77·8 %) and non-Hispanic black (91·1 %) adults. Full-service supermarkets were by far the most common food retail outlet from which food receipts were returned and accounted for a much larger proportion (57·4 %) of food and beverage expenditures, both healthy and unhealthy, than other food retail outlets. Although patronized less frequently, convenience stores were notable purveyors of unhealthy foods. Findings highlight the need to implement policies that can help to decrease unhealthy food purchases in full-service supermarkets and convenience stores and increase healthy food purchases in convenience stores.

  20. Are Food Advertisements Promoting More Unhealthy Foods and Beverages over Time? Evidence from Three Swedish Food Magazines, 1995-2014.

    Science.gov (United States)

    Håkansson, Andreas

    2017-01-01

    Unhealthy food in advertising has been suggested as a mediator for the increase in diet-related illness. This study quantitatively investigates changes in food advertising between 1995 and 2014 in terms of food categories promoted, macronutrient content, and percentage of foods classified as heathy or unhealthy from a sample of 7,199 ads from three Swedish food magazines. With the exception of increased alcoholic beverage and decreased carbohydrate-rich-food promotion, no monotonic trends of increasingly unhealthy food advertisement are found. From these findings, it is argued that food magazine advertising is not a mediator of the adverse dietary trend.

  1. 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

  2. The commercial food landscape: outdoor food advertising around primary schools in Australia.

    Science.gov (United States)

    Kelly, Bridget; Cretikos, Michelle; Rogers, Kris; King, Lesley

    2008-12-01

    Food marketing is linked to childhood obesity through its influence on children's food preferences, purchase requests and food consumption. We aimed to describe the volume and nature of outdoor food advertisements and factors associated with outdoor food advertising in the area surrounding Australian primary schools. Forty primary schools in Sydney and Wollongong were selected using random sampling within population density and socio-economic strata. The area within a 500 m radius of each school was scanned and advertisements coded according to pre-defined criteria, including: food or non-food product advertisement, distance from the school, size and location. Food advertisements were further categorised as core foods, non-core foods and miscellaneous drinks (tea and coffee). The number of advertisements identified was 9,151, of which 2,286 (25%) were for food. The number of non-core food advertisements was 1,834, this accounted for 80% of food advertisements. Soft drinks and alcoholic beverages were the food products most commonly advertised around primary schools (24% and 22% of food advertisements, respectively). Non-core food products were twice as likely to be advertised close to a primary school (95 non-core food advertisements per km(2) within 250 m vs. 46 advertisements per km(2) within 250-500 m). The density of non-core food advertisements within 500 m of primary schools, and the potential for repeated exposure of children to soft drink and alcoholic beverage advertisements in particular, highlights the need for outdoor food marketing policy intervention. Outdoor advertising is an important food marketing tool that should be considered in future debates on regulation of food marketing to children.

  3. 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

  4. FoodWiki: Ontology-Driven Mobile Safe Food Consumption System

    Directory of Open Access Journals (Sweden)

    Duygu Çelik

    2015-01-01

    Full Text Available An ontology-driven safe food consumption mobile system is considered. Over 3,000 compounds are being added to processed food, with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. According to World Health Organization, governments have lately focused on legislation to reduce such ingredients or compounds in manufactured foods as they may have side effects causing health risks such as heart disease, cancer, diabetes, allergens, and obesity. By supervising what and how much to eat as well as what not to eat, we can maximize a patient’s life quality through avoidance of unhealthy ingredients. Smart e-health systems with powerful knowledge bases can provide suggestions of appropriate foods to individuals. Next-generation smart knowledgebase systems will not only include traditional syntactic-based search, which limits the utility of the search results, but will also provide semantics for rich searching. In this paper, performance of concept matching of food ingredients is semantic-based, meaning that it runs its own semantic based rule set to infer meaningful results through the proposed Ontology-Driven Mobile Safe Food Consumption System (FoodWiki.

  5. Changes in a middle school food environment affect food behavior and food choices.

    Science.gov (United States)

    Wordell, Doug; Daratha, Kenn; Mandal, Bidisha; Bindler, Ruth; Butkus, Sue Nicholson

    2012-01-01

    Increasing rates of obesity among children ages 12 to 19 years have led to recommendations to alter the school food environment. The purpose of this study was to determine whether there are associations between an altered school food environment and food choices of middle school students both in and outside of school. In a midsized western city, two of six middle schools allowed only bottled water in vending machines, only milk and fruit on à la carte menus, and offered a seasonal fruit and vegetable bar. Three years after the intervention was initiated, seventh- and eighth-grade students attending the two intervention schools and four control middle schools were surveyed about their food choices. A total of 2,292 surveys were completed. Self-reported frequency of consumption for nine food groups in the survey was low; consumption was higher outside than in school. Boys consumed more milk than girls although girls consumed more fruits and vegetables. Significant socioeconomic differences existed. Compared with students who paid the full lunch fee, students qualifying for free and reduced-price meals consumed more milk and juice in schools but less outside school; more candy and energy drinks in school; and more sweet drinks, candy, pastries, and energy drinks outside school. Students in intervention schools were 24% more likely to consume milk outside school, 27% less likely to consume juice in school, and 56% less likely to consume sweet pastries in school. There were no differences in fruit and vegetable consumption reported by children in control and intervention schools. Overall, there was a positive association between a modified school food environment and student food behavior in and outside school. Policies related to the school food environment are an important strategy to address the obesity epidemic in our country. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  6. 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.

  7. 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 ...

  8. Food synergies for improving bioavailability of micronutrients from plant foods.

    Science.gov (United States)

    Nair, K Madhavan; Augustine, Little Flower

    2018-01-01

    Plant foods are endowed with micronutrients but an understanding of bioavailability is essential in countries primarily dependent on plant based foods. Bioavailability depends majorly on food synergies. This review examines the nature of certain food synergies and methods to screen and establish it as a strategy to control micronutrient deficiency in the populations. Strong evidence on the synergistic effect of inclusion of vitamin C rich fruits and non-vegetarian foods in enhancing the bioavailability of iron has been demonstrated. Fat is found to be synergistic for vitamin A absorption. Red wine and protein have been explored for zinc absorption and effect of fat has been studied for vitamin D. Methods for screening of bioavailability, and biomarkers to demonstrate the synergistic effects of foods are required. Translation of food synergy as a strategy requires adaptation to the context and popularization of intelligent food synergies. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. 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.

  10. Health foods and foods with health claims in Japan

    International Nuclear Information System (INIS)

    Ohama, Hirobumi; Ikeda, Hideko; Moriyama, Hiroyoshi

    2006-01-01

    The terms 'nutraceuticals' and 'dietary or food supplements' are not very popular in Japan as compared to most of other countries. However, the concept of 'functional foods', which benefits the structure and function of the human body, is known as a result of research studies initiated on the health benefits of foods in 1984. The Ministry of Education organized a national research and development project to evaluate the functionalities of various foods. Researchers from diverse scientific fields succeeded to define new functions of food, successfully incorporating the previously recognized functions of nutrition, sensory/satisfaction and physiological effects of ingredients in foods. Some of the food manufacturers and distributors unfortunately capitalized on such food functionalities to promote 'health foods' by claiming drug-like effects and violating laws. In 1991, the Ministry of Health and Welfare (MHW) now as the Ministry of Health, Labor and Welfare (MHLW) introduced a 'foods for specified health uses' (FOSHU) system, for the control of such exaggerated and misleading claims. The other reason for such enforcement is due to an increase in the population of elderly people and lifestyle-related diseases that include obesity, diabetes mellitus, high blood pressure, cerebro- and cardiovascular diseases and cancer. In 2001, a new regulatory system, 'foods with health claims' (FHC) with a 'foods with nutrient function claims' (FNFC) system and newly established FOSHU was introduced. In addition, MHLW has changed the existing FOSHU, FNFC and other systems in 2005. Such changes include the new subsystems of FOSHU such as (1) standardized FOSHU (2) qualified FOSHU and (3) disease risk reduction claims for FOSHU. In the present chapter, two guidelines that require good manufacturing practice (GMP) and self-investigative systems for ensuring the safety of raw materials used for products in the dosage forms such as capsules, tablets, etc. have been discussed. Furthermore

  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. Feeding the planet: between food security and food safety.

    Directory of Open Access Journals (Sweden)

    Emanuela Scarpellini

    2014-07-01

    Full Text Available The issue of food is indeed a systemic problem involving fundamental aspects of the social, cultural and economic organisation of our planet. This paper focuses on the main aspects related to the concepts of food security and food safety. While the first problem mainly affects less developed countries, the second concerns diet in the developed world. They are influenced by important factors such as the structure of food distribution, the effective access to food resources, the lack of confidence about the safety of the products, and the different consumption behaviours affected by social, economic and religious factors.

  13. Association between fast food purchasing and the local food environment.

    Science.gov (United States)

    Thornton, Lukar E; Kavanagh, A M

    2012-12-03

    In this study, an instrument was created to measure the healthy and unhealthy characteristics of food environments and investigate associations between the whole of the food environment and fast food consumption. In consultation with other academic researchers in this field, food stores were categorised to either healthy or unhealthy and weighted (between +10 and -10) by their likely contribution to healthy/unhealthy eating practices. A healthy and unhealthy food environment score (FES) was created using these weightings. Using a cross-sectional study design, multilevel multinomial regression was used to estimate the effects of the whole food environment on the fast food purchasing habits of 2547 individuals. Respondents in areas with the highest tertile of the healthy FES had a lower likelihood of purchasing fast food both infrequently and frequently compared with respondents who never purchased, however only infrequent purchasing remained significant when simultaneously modelled with the unhealthy FES (odds ratio (OR) 0.52; 95% confidence interval (CI) 0.32-0.83). Although a lower likelihood of frequent fast food purchasing was also associated with living in the highest tertile of the unhealthy FES, no association remained once the healthy FES was included in the models. In our binary models, respondents living in areas with a higher unhealthy FES than healthy FES were more likely to purchase fast food infrequently (OR 1.35; 95% CI 1.00-1.82) however no association was found for frequent purchasing. Our study provides some evidence to suggest that healthier food environments may discourage fast food purchasing.

  14. Maternal Strategies to Access Food Differ by Food Security Status.

    Science.gov (United States)

    Gorman, Kathleen S; McCurdy, Karen; Kisler, Tiffani; Metallinos-Katsaras, Elizabeth

    2017-01-01

    Household food insecurity is associated with health and behavior risk. Much less is known about how food insecurity is related to strategies that adults use in accessing food: how and where they shop, use of alternative food sources, and their ability to manage resources. To examine how maternal behaviors, including shopping, accessing alternative sources of food, and managing resources, are related to household food security status (HHFSS). Cross-sectional study collecting survey data on HHFSS, shopping behaviors, use of alternative food sources, and managing resources obtained from low-income mothers of preschool-aged children. One hundred sixty-four low-income mothers of young children (55% Hispanic) from two communities in Rhode Island. HHFSS was measured using 10 items from the 18-item Core Food Security Module to assess adult food security. Mothers were surveyed about where, when, and how often they shopped; the strategies they use when shopping; their use of alternative sources of food, including federal, state, and local assistance; and their ability to manage their resources. Analysis of variance and χ 2 analyses assessed the associations between demographic variables, shopping, accessing alternative food sources, and managing resources, and HHFSS. Multivariate logistic regression assessed the associations between HHFSS and maternal demographic variables, food shopping, strategies, alternative sources of food, and ability to manage resources. Maternal age and language spoken at home were significantly associated with HHFSS; food insecurity was 10% more likely among older mothers (adjusted odds ratio [aOR] 1.10, 95% CI 1.03 to 1.17) and 2.5 times more likely among Spanish-speaking households (compared with non-Spanish speaking [aOR 3.57, 95% CI 1.25 to 10.18]). Food insecurity was more likely among mothers reporting more informal strategies (aOR 1.98, 95% CI 1.28 to 3.01; P<0.05) and perceiving greater inability to manage resources (aOR 1.60, 95% CI 1

  15. 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

  16. Non-dairy probiotic food products: An emerging group of functional foods.

    Science.gov (United States)

    Min, Min; Bunt, Craig R; Mason, Susan L; Hussain, Malik A

    2018-04-09

    The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as "food additives". The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy food matrices exhibit potential for delivery of probiotics. This review provides more recent insight into the emergence of non-dairy probiotics products, the interactions between probiotics and different food matrices and the challenges in developing such products. Some of the technical issues are also reviewed and discussed. These issues include the efficacy of probiotic bacteria in non-chilled, low pH or high water activity foods; the potential loss of bacterial viability, additionally unwanted fermentation and changes of the sensory characteristics of food products which may result in poor microbiological quality and low acceptability to consumers.

  17. Food Safety: an Integral Part of Food Security

    International Nuclear Information System (INIS)

    Kilian, Lizette

    2012-01-01

    In recent years, many countries have developed integrated and harmonized food safety and quality control guidelines in accordance with national legislation and international standards to protect the health of consumers. But food safety standards alone are not enough. Radiation technology can complement and supplement existing technologies to ensure food security, safety and quality.

  18. Food Swamps Predict Obesity Rates Better Than Food Deserts in the United States

    OpenAIRE

    Cooksey-Stowers, Kristen; Schwartz, Marlene B.; Brownell, Kelly D.

    2017-01-01

    This paper investigates the effect of food environments, characterized as food swamps, on adult obesity rates. Food swamps have been described as areas with a high-density of establishments selling high-calorie fast food and junk food, relative to healthier food options. This study examines multiple ways of categorizing food environments as food swamps and food deserts, including alternate versions of the Retail Food Environment Index. We merged food outlet, sociodemographic and obesity data ...

  19. Food as Risk: How Eating Habits and Food Knowledge Affect Reactivity to Pictures of Junk and Healthy Foods.

    Science.gov (United States)

    Yegiyan, Narine S; Bailey, Rachel L

    2016-01-01

    This study explores how people respond to images of junk versus healthy food as a function of their eating habits and food knowledge. The experiment reported here proposed and tested the idea that those with unhealthy eating habits but highly knowledgeable about healthy eating would feel more positive and also more negative toward junk food images compared to images of healthy food because they may perceive them as risky--desirable but potentially harmful. The psychophysiological data collected from participants during their exposure to pictures of junk versus healthy food supported this idea. In addition, unhealthy eaters compared to healthy eaters with the same degree of food knowledge responded more positively to all food items. The findings are critical from a health communication perspective. Because unhealthy eaters produce stronger emotional responses to images of junk food, they are more likely to process information associated with junk food with more cognitive effort and scrutiny. Thus, when targeting this group and using images of junk food, it is important to combine these images with strong message claims and relevant arguments; otherwise, if the arguments are perceived as irrelevant or weak, the motivational activation associated with junk food itself may transfer into an increased desire to consume the unhealthy product.

  20. Food management behaviours in food-insecure, lone mother-led families.

    Science.gov (United States)

    Sim, S Meaghan; Glanville, N Theresa; McIntyre, Lynn

    2011-01-01

    Little is known about how food is managed in households where food resources are scarce. In this study, the household food management behaviours utilized by food-insecure, lone mother-led families from Atlantic Canada were characterized, and relationships among these behaviours and diet quality were examined. Thematic analysis of 24 in-depth interviews from a larger study of mother-led, low-income families was integrated with sociodemographic characteristics, food-insecurity status, and four weekly 24-hour dietary recalls for all household members to yield a family behaviour score (FBS) as a summative measure of food management behaviours, and a healthy plate score (HPS) as a measure of diet quality. Five distinct food management behaviours were identified: authoritative, healthism, sharing, structured, and planning behaviours. An increase in the FBS was associated with a proportional increase in the HPS. Authoritative, healthism, and planning food management behaviours were the strongest predictors of the HPS for all household members (p<0.05). The structured management behaviour was related to the degree of food insecurity. The FBS and HPS tools hold promise as a way to identify food-insecure families at risk of low diet quality. The next phase of this research will validate the use of these tools in the practice setting.

  1. Food insecurity and dietary intake of immigrant food bank users.

    Science.gov (United States)

    Rush, Timothy J; Ng, Victor; Irwin, Jennifer D; Stitt, Larry W; He, Meizi

    2007-01-01

    The degree of food insecurity and dietary intake was examined in adult Colombians who are new immigrants to Canada and use a food bank. In-person surveys were conducted on a convenience sample of 77 adult Colombian immigrant food bank users in London, Ontario. Degree of food insecurity was measured by the Radimer/Cornell questionnaire, food intakes by 24-hour recall, sociodemographics, and questionnaires about changes in dietary patterns before and after immigration. Thirty-six men and 41 women participated in the study. Despite being highly educated, all respondents had experienced some form of food insecurity within the previous 30 days. The degree of food insecurity seems to be inversely associated with income and length of residency in Canada. Total daily energy intake was low, with a mean value of 1,568.3 +/- 606.0 kcal (6,217.5 +/- 2,336.4 kJ). In particular, a large proportion of participants consumed a diet low in fruits and vegetables (73%) and milk and dairy products (58%). Colombian immigrant food bank users new to Canada experience various degrees of food insecurity, which is associated with inadequate food intake. Interventions are needed to assist this population with adapting to society while concurrently sustaining healthy eating patterns.

  2. Differences in Food Environment Perceptions and Spatial Attributes of Food Shopping between Residents of Low and High Food Access Areas

    Science.gov (United States)

    Sohi, Inderbir; Bell, Bethany A.; Liu, Jihong; Battersby, Sarah E.; Liese, Angela D.

    2014-01-01

    Objective To explore potential differences in food shopping behaviors and healthy food availability perceptions between residents living in areas with low and high food access. Design A cross-sectional telephone survey to assess food shopping behaviors and perceptions. Data from an eight-county food environment field census used to define the CDC (Centers for Disease Control and Prevention) healthier food retail tract and USDA ERS (United States Department of Agriculture Economic Research Service) food desert measure. Participants 968 residents in eight South Carolina counties. Main Outcome Measures Residents’ food shopping behaviors and healthy food availability perceptions. Analysis Linear and logistic regression. Results Compared to residents in high food access areas, residents in low food access areas traveled further to their primary food store (USDA ERS: 8.8 vs. 7.1 miles, p=0.03; CDC: 9.2 vs. 6.1 miles, pshopping miles per week; CDC 28.0 vs. 15.4 miles, pshopping access (p<0.001). Conclusions and Implications These findings lend support to ongoing community and policy interventions aimed at reducing food access disparities. PMID:24560861

  3. 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...

  4. From food production to food security: developing interdisciplinary, regional-level research

    NARCIS (Netherlands)

    Ingram, J.S.I.

    2011-01-01

    Food security is a condition whereby “all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life” (FAO World Food Summit, 1996). Globally, food production has kept

  5. Differences in food environment perceptions and spatial attributes of food shopping between residents of low and high food access areas.

    Science.gov (United States)

    Sohi, Inderbir; Bell, Bethany A; Liu, Jihong; Battersby, Sarah E; Liese, Angela D

    2014-01-01

    To explore potential differences in food shopping behaviors and healthy food availability perceptions between residents living in areas with low and high food access. A cross-sectional telephone survey to assess food shopping behaviors and perceptions. Data from an 8-county food environment field census used to define the Centers for Disease Control and Prevention (CDC) healthier food retail tract and US Department of Agriculture Economic Research Service food desert measure. A total of 968 residents in 8 South Carolina counties. Residents' food shopping behaviors and healthy food availability perceptions. Linear and logistic regression. Compared with residents in high food access areas, residents in low food access areas traveled farther to their primary food store (US Department of Agriculture Economic Research Service: 8.8 vs 7.1 miles, P = .03; CDC: 9.2 vs 6.1 miles, P shopping miles per week (CDC: 28.0 vs 15.4 miles; P shopping access (P Behavior. Published by Elsevier Inc. All rights reserved.

  6. 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 ...

  7. Stop signals decrease choices for palatable foods through decreased food evaluation

    Science.gov (United States)

    Veling, Harm; Aarts, Henk; Stroebe, Wolfgang

    2013-01-01

    The present study explores whether presenting specific palatable foods in close temporal proximity of stop signals in a go/no-go task decreases subsequent evaluations of such foods among participants with a relatively high appetite. Furthermore, we tested whether any decreased evaluations could mediate subsequent food choice. Participants first received a go/no-go task in which palatable foods were consistently linked to go cues or no-go cues within participants. Next, evaluation of the palatable foods was measured as well as food choice. Replicating previous work, results show that among participants with a relatively high appetite palatable foods associated with no-go cues are less often chosen as snacks compared to when these foods are associated with go cues, whereas this manipulation did not affect participants with a relatively low appetite. Moreover, this effect was completely mediated by decreased evaluation of the palatable foods that had been associated with the no-go cues, whereas evaluation of the foods associated with go cues did not mediate this effect. Results further showed that the devaluation effect of foods associated with no-go cues was independent of the amount of pairings (4 vs. 12 vs. 24) with the no-go cues. The current findings suggest that decreased food evaluation is a mechanism that explains effects of stop signals on food choice. PMID:24324451

  8. 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

  9. Agrofuels, Food Sovereignty, and the Contemporary Food Crisis

    Science.gov (United States)

    Rosset, Peter

    2009-01-01

    In this article, agrofuels are examined in the context of the world food price crisis and the "food sovereignty" proposal for addressing the crisis. Both short- and long-term causes of the crisis are examined, and while agrofuels are presently not a prime causal factor they are clearly contraindicated by the crisis. Food sovereignty,…

  10. ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD

    OpenAIRE

    Umida Khodjaeva; Tatiana Bojňanská; Vladimír Vietoris; Oksana Sytar

    2013-01-01

    The main characteristics and classification of food additives, which are common in the food production, have been described in the present review. The ways of food additives classification, source of nature, main antioxidants, food colouring, flavours, flavor enhancers, bulking agents, stabilizers, sweeteners which were collected from literature based on structural and biochemical characteristics with description of source and possible effects on human, organisms and environment have been pre...

  11. ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD

    Directory of Open Access Journals (Sweden)

    Umida Khodjaeva

    2013-02-01

    Full Text Available The main characteristics and classification of food additives, which are common in the food production, have been described in the present review. The ways of food additives classification, source of nature, main antioxidants, food colouring, flavours, flavor enhancers, bulking agents, stabilizers, sweeteners which were collected from literature based on structural and biochemical characteristics with description of source and possible effects on human, organisms and environment have been presented.

  12. Food irradiation - a viable technology for reducing postharvest losses of food

    International Nuclear Information System (INIS)

    Loaharanu, P.

    1985-01-01

    Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food and in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage losses of food, insect disinfestation, improving hygienic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region

  13. 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

  14. Domestic food practices: A study of food management behaviors and the role of food preparation planning in reducing waste.

    Science.gov (United States)

    Romani, Simona; Grappi, Silvia; Bagozzi, Richard P; Barone, Ada Maria

    2018-02-01

    Recent research has started to show the key role of daily food provision practices in affecting household food waste. Building on and extending these previous contributions, the objective of this paper is to investigate how individuals' everyday practices regarding food (e.g., shopping, cooking, eating, etc.) lead to food waste, and how policy makers and the food industry can implement effective strategies to influence such practices and ultimately help consumers reduce food waste. The research performs three Studies; a critical incident qualitative study (Study 1; N = 514) and a quantitative, survey-based study (Study 2; N = 456) to identify and examine relevant food management behaviors associated with domestic waste. Lastly, findings from a field experiment (Study 3; N = 210) suggest that a specific educational intervention, directed at increasing consumers' perceived skills related to food preparation planning behaviors, reduces domestic food waste. Implications of the research for policy makers and the food industry are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. A moveable feast: Contemporary relational food cultures emerging from local food networks.

    Science.gov (United States)

    O'Kane, Gabrielle

    2016-10-01

    Although the globalised food system delivers unparalleled food variety and quantity to most in the developed world it also disconnects consumers from where, how and by whom food is grown. This change in the food system has resulted in an acceptance of an anonymous and homogeneous food supply, which has contributed to over-consumption and the rise in diet-related diseases. 'Nutritionism' responds to this issue by maintaining that a 'healthy diet' can be achieved by consuming the correct balance of energy and nutrients, but with limited success. Yet, some food cultures can moderate the effects of the environmental drivers of increasing global obesity rates. This paper draws on this premise and presents an alternative eco-dietetic response, exploring people's meaning-making of food and food culture through local food networks. This research used narrative inquiry methodology and purposive sampling to gather stories through focus group conversations. Twenty people attended focus groups comprised of food procurers from one of three local food networks in the Canberra region: community gardens, a modified Community Supported Agriculture (CSA) and farmers' markets. The findings showed that those using local food networks enjoyed a 'contemporary relational food culture' that highlighted the importance of people, place and time, in their visceral experiences of food. The community gardeners made meaning of food through their connections to the earth and to others. The farmers' market and CSA food procurers valued the seasonal, local and ethical food produced by their beloved farmer(s). This paper provides qualitative evidence that local food networks enable people to enjoy multi-dimensional relationships to food. Further research is required to examine whether experiencing a contemporary relational food culture can lead to improved health outcomes for people and the planet. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. Inhibiting food reward: delay discounting, food reward sensitivity, and palatable food intake in overweight and obese women.

    Science.gov (United States)

    Appelhans, Bradley M; Woolf, Kathleen; Pagoto, Sherry L; Schneider, Kristin L; Whited, Matthew C; Liebman, Rebecca

    2011-11-01

    Overeating is believed to result when the appetitive motivation to consume palatable food exceeds an individual's capacity for inhibitory control of eating. This hypothesis was supported in recent studies involving predominantly normal weight women, but has not been tested in obese populations. The current study tested the interaction between food reward sensitivity and inhibitory control in predicting palatable food intake among energy-replete overweight and obese women (N = 62). Sensitivity to palatable food reward was measured with the Power of Food Scale. Inhibitory control was assessed with a computerized choice task that captures the tendency to discount large delayed rewards relative to smaller immediate rewards. Participants completed an eating in the absence of hunger protocol in which homeostatic energy needs were eliminated with a bland preload of plain oatmeal, followed by a bogus laboratory taste test of palatable and bland snacks. The interaction between food reward sensitivity and inhibitory control was a significant predictor of palatable food intake in regression analyses controlling for BMI and the amount of preload consumed. Probing this interaction indicated that higher food reward sensitivity predicted greater palatable food intake at low levels of inhibitory control, but was not associated with intake at high levels of inhibitory control. As expected, no associations were found in a similar regression analysis predicting intake of bland foods. Findings support a neurobehavioral model of eating behavior in which sensitivity to palatable food reward drives overeating only when accompanied by insufficient inhibitory control. Strengthening inhibitory control could enhance weight management programs.

  17. 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

  18. 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

  19. Association between food marketing exposure and adolescents' food choices and eating behaviors.

    Science.gov (United States)

    Scully, Maree; Wakefield, Melanie; Niven, Philippa; Chapman, Kathy; Crawford, David; Pratt, Iain S; Baur, Louise A; Flood, Victoria; Morley, Belinda

    2012-02-01

    The present study examined associations between food marketing exposure and adolescents' food choices and reported consumption of energy-dense and nutrient-poor (EDNP) foods. A cross-sectional survey of 12,188 Australian secondary students aged 12-17 years was conducted, using a web-based self-report questionnaire. Measures included students' level of exposure to commercial television and non-broadcast types of food marketing, whether they had tried a new product or requested a product they had seen advertised, and their reported consumption of fast food, sugary drinks and sweet and salty snacks. Results indicated greater exposure to commercial television, print/transport/school food marketing and digital food marketing were all independently associated with students' food choices. High commercial television viewers (>2h/day) were more likely to report higher consumption of EDNP foods (ORs ranged from 1.31 for fast food to 1.91 for sweet snacks). Some associations between digital food marketing exposure and students' eating behaviors were found; however, print/transport/school food marketing was only related to sweet snack consumption. These study results suggest that cumulative exposure to television food advertising and other food marketing sources are positively linked to adolescents' food choices and eating behaviors. Policy changes to restrict food marketing to young people should include both television and non-broadcast media. Copyright © 2011 Elsevier Ltd. All rights reserved.

  20. Basic Thermal Parameters of Selected Foods and Food Raw Materials

    Directory of Open Access Journals (Sweden)

    Monika Božiková

    2017-01-01

    Full Text Available In general, processing and manipulation with foods and food raw materials have significant influence on their physical properties. The article is focused on thermophysical parameters measurement of selected foods and food raw materials. There were examined thermal conductivity and thermal diffusivity of selected materials. For detection of thermal parameters was used instrument Isomet 2104, which principle of measurement is based on transient methods. In text are presented summary results of thermal parameters measurement for various foods and food raw materials as: granular materials – corn flour and wheat flour; fruits, vegetables and fruit products – grated apple, dried apple and apple juice; liquid materials – milk, beer etc. Measurements were performed in two temperature ranges according to the character of examined material. From graphical relations of thermophysical parameter is evident, that thermal conductivity and diffusivity increases with temperature and moisture content linearly, only for granular materials were obtained non‑linear dependencies. Results shows, that foods and food raw materials have different thermal properties, which are influenced by their type, structure, chemical and physical properties. From presented results is evident, that basic thermal parameters are important for material quality detection in food industry.

  1. A food environments feedback system (FoodBack) for empowering citizens and change agents to create healthier community food places.

    Science.gov (United States)

    Vandevijvere, Stefanie; Williams, Rachel; Tawfiq, Essa; Swinburn, Boyd

    2017-11-14

    This study developed a systems-based approach (called FoodBack) to empower citizens and change agents to create healthier community food places. Formative evaluations were held with citizens and change agents in six diverse New Zealand communities, supplemented by semi-structured interviews with 85 change agents in Auckland and Hamilton in 2015-2016. The emerging system was additionally reviewed by public health experts from diverse organizations. A food environments feedback system was constructed to crowdsource key indicators of the healthiness of diverse community food places (i.e. schools, hospitals, supermarkets, fast food outlets, sport centers) and outdoor spaces (i.e. around schools), comments/pictures about barriers and facilitators to healthy eating and exemplar stories on improving the healthiness of food environments. All the information collected is centrally processed and translated into 'short' (immediate) and 'long' (after analyses) feedback loops to stimulate actions to create healthier food places. FoodBack, as a comprehensive food environment feedback system (with evidence databases and feedback and recognition processes), has the potential to increase food sovereignty, and generate a sustainable, fine-grained database of food environments for real-time food policy research. © The Author 2017. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  2. Current Demands for Food-Approved Liposome Nanoparticles in Food and Safety Sector

    Directory of Open Access Journals (Sweden)

    Shruti Shukla

    2017-12-01

    Full Text Available Safety of food is a noteworthy issue for consumers and the food industry. A number of complex challenges associated with food engineering and food industries, including quality food production and safety of the food through effective and feasible means can be explained by nanotechnology. However, nanoparticles have unique physicochemical properties compared to normal macroparticles of the same composition and thus could interact with living system in surprising ways to induce toxicity. Further, few toxicological/safety assessments have been performed on nanoparticles, thereby necessitating further research on oral exposure risk prior to their application to food. Liposome nanoparticles are viewed as attractive novel materials by the food and medical industries. For example, nanoencapsulation of bioactive food compounds is an emerging application of nanotechnology. In several food industrial practices, liposome nanoparticles have been utilized to improve flavoring and nutritional properties of food, and they have been examined for their capacity to encapsulate natural metabolites that may help to protect the food from spoilage and degradation. This review focuses on ongoing advancements in the application of liposomes for food and pharma sector.

  3. Functional Food and Organic Food are Competing Rather than Supporting Concepts in Europe

    Directory of Open Access Journals (Sweden)

    Susanne Bügel

    2012-10-01

    Full Text Available A review of recent literature pertaining to organic and functional food was conducted according its conceptual background. Functional and organic food both belong to fast growing segments of the European food market. Both are food according to the European food regulations, but organic food is further regulated by the European regulation for organic agriculture and food production. This regulation restricts the number of food additives and limits substantial changes in the food. This may cause problems in changing the food based on single constituents or attributes when applying the concept of functional food to organic food production. Claims of the influence of the food positively on health can only be accepted as true when the claims have been tested and then validated by the EU-Commission. Whereas functional food focuses on product comparison based on specific constituents or attributes, organic food as a whole has no placebo for comparison and effects on environment and society are not part of the health claim regulation. Therefore it seems rather difficult to establish the health claims of organic foods. Consumers buy organic food out of an emotional attitude and associate the food with naturalness. In contrast, the decision for buying functional food is related to rationality and consumers associate functional food with a more technological approach. For this reason, the authors conclude that the concept of functional food seems not to support organic food production in Europe.

  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. 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

  6. Will our food be safe? Food irradiation - an update

    International Nuclear Information System (INIS)

    Roberts, P.B.

    2000-01-01

    On 2 September 1999, an amendment to the ANZFA Food Standards Code was gazetted. Both countries now have a new Standard A17 to govern the irradiation of food. After over a decade when the policy in both countries was effectively a ban on the use of the process, there is now the possibility for the food industry to contemplate the use of the process or the import and sale of irradiated foods. (author)

  7. Observed Food Safety Practices in the Summer Food Service Program

    Science.gov (United States)

    Patten, Emily Vaterlaus; Alcorn, Michelle; Watkins, Tracee; Cole, Kerri; Paez, Paola

    2017-01-01

    Purpose/Objectives: The purpose of this exploratory, observational study was three-fold: 1) Determine current food safety practices at Summer Food Service Program (SFSP) sites; 2) Identify types of food served at the sites and collect associated temperatures; and 3) Establish recommendations for food safety training in the SFSP.…

  8. Food Insecurity and Food Access in U.S. Metro Areas

    NARCIS (Netherlands)

    Bonanno, A.; Li, J.

    2015-01-01

    Household food insecurity in the United States has reached its highest levels to date. As public and private initiatives have emerged to help improve diets by fostering access to food, the availability of more food stores may result in lower levels of food insecurity. In this article, we assess the

  9. 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.

  10. 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 ...

  11. Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana.

    Science.gov (United States)

    Akabanda, Fortune; Hlortsi, Eli Hope; Owusu-Kwarteng, James

    2017-01-06

    In large scale cooking, food is handled by many individuals, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger the health of consumers, and have very expensive repercussions on a country. The purpose of this study was to evaluate the food safety knowledge, attitudes, and practices among institutional food- handlers in Ghana. The study was conducted using a descriptive, cross-sectional survey of 29 institutions by conducting face to face interview and administration of questionnaire to two hundred and thirty-five (235) institutional food-handlers. The questionnaire was peer-reviewed and pilot tested in three institutions in the Upper East Region of Ghana, before the final version was distributed to food-handlers. The questionnaire was structured into five distinctive parts to collect information on (i) demographic characteristics, (ii) employees' work satisfaction, (iii) knowledge on food safety, (iv) attitudes towards food safety and (v) food hygiene practices. Majority of the food-handlers were between 41-50 years (39.1%). Female respondents were (76.6%). In our study, the food-handlers were knowledgeable about hygienic practices, cleaning and sanitation procedures. Almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as hand washing (98.7% correct answers), using gloves (77.9%), proper cleaning of the instruments/utensils (86.4%) and detergent use (72.8%). On disease transmission, the results indicates that 76.2% of the food- handlers did not know that Salmonella is a food borne pathogens and 70.6% did not know that hepatitis A is a food borne pathogen. However, 81.7% handlers agreed that typhoid fever is transmitted by food and 87.7% agreed that bloody diarrhea is transmitted by food. Logistic regression analysis testing four models showed statistically significant differences

  12. From Food to Fuel: Perceptions of Exercise and Food in a Community of Food Bloggers

    Science.gov (United States)

    Lynch, Meghan

    2012-01-01

    Objective: An investigation of the discussion surrounding the relationship between food and exercise in one community of photography-based food blogs that past research has identified as exhibiting characteristics of dietary restraint. Design: Forty-five blogs written by young adult women belonging to a food-blogging community were selected for…

  13. 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)

  14. Does opening a supermarket in a food desert change the food environment?

    Science.gov (United States)

    Ghosh-Dastidar, Madhumita; Hunter, Gerald; Collins, Rebecca L; Zenk, Shannon N; Cummins, Steven; Beckman, Robin; Nugroho, Alvin K; Sloan, Jennifer C; Wagner, La'Vette; Dubowitz, Tamara

    2017-07-01

    Improving access to healthy foods in low-income neighborhoods is a national priority. Our study evaluated the impact of opening a supermarket in a 'food desert' on healthy food access, availability and prices in the local food environment. We conducted 30 comprehensive in-store audits collecting information on healthy and unhealthy food availability, food prices and store environment, as well as 746 household surveys in two low-income neighborhoods before and after one of the two neighborhoods received a new supermarket. We found positive and negative changes in food availability, and an even greater influence on food prices in neighborhood stores. The supermarket opening in a 'food desert' caused little improvement in net availability of healthy foods, challenging the underpinnings of policies such as the Healthy Food Financing Initiative. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Pricing of Staple Foods at Supermarkets versus Small Food Stores.

    Science.gov (United States)

    Caspi, Caitlin E; Pelletier, Jennifer E; Harnack, Lisa J; Erickson, Darin J; Lenk, Kathleen; Laska, Melissa N

    2017-08-15

    Prices affect food purchase decisions, particularly in lower-income communities, where access to a range of food retailers (including supermarkets) is limited. The aim of this study was to examine differences in staple food pricing between small urban food stores and the closest supermarkets, as well as whether pricing differentials varied based on proximity between small stores and larger retailers. In 2014, prices were measured for 15 staple foods during store visits in 140 smaller stores (corner stores, gas-marts, dollar stores, and pharmacies) in Minneapolis/St. Paul, MN and their closest supermarket. Mixed models controlling for store type were used to estimate the average price differential between: (a) smaller stores and supermarkets; (b) isolated smaller stores (>1 mile to closest supermarket) and non-isolated smaller stores; and (c) isolated smaller stores inside versus outside USDA-identified food deserts. On average, all items except white bread were 10-54% more expensive in smaller stores than in supermarkets ( p Prices were generally not significantly different in isolated stores compared with non-isolated stores for most items. Among isolated stores, there were no price differences inside versus outside food deserts. We conclude that smaller food stores have higher prices for most staple foods compared to their closest supermarket, regardless of proximity. More research is needed to examine staple food prices in different retail spaces.

  16. Hunger and food intake following consumption of low-calorie foods.

    Science.gov (United States)

    Rolls, B J; Laster, L J; Summerfelt, A

    1989-10-01

    Although high-intensity sweeteners are widely used to decrease the energy density of foods, little is known about how this affects hunger and food intake. We have studied the effects of consumption of commercially available foods sweetened with either sucrose or aspartame on subjective appetite ratings and food intake. When normal-weight non-dieting males and females were given large portions of either a high- or low-calorie pudding or jello and instructed to eat as much as they liked, they ate similar weights of the different caloric versions of each food. Despite the resulting difference in caloric intake (up to 206 kcal), subjects showed only a non-significant trend towards caloric compensation when presented with a variety of foods 2 h later. Total caloric intake (preload plus test meal) did not differ between conditions. Ratings of hunger, desire to eat, the amount subjects wanted to eat, and the pleasantness of the taste of the eaten food were similarly decreased and fullness similarly increased by consumption of the different caloric versions of the foods. Awareness of the caloric content of the foods did not influence intake or appetite in that both informed and uniformed subjects responded similarly in the tests. Thus reduced calorie foods suppressed ratings of hunger for several hours after consumption, but were not associated with a significant reduction in total energy intake.

  17. Do residents of food deserts express different food buying preferences compared to residents of food oases? A mixed-methods analysis

    Science.gov (United States)

    2012-01-01

    Background Many people lack access to food stores that provide healthful food. Neighborhoods with poor supermarket access have been characterized as “food deserts” (as contrast with “food oases”). This study explored factors influencing food buying practices among residents of food deserts versus food oases in the city of Boston, USA. Methods We used the mixed-methods approach of concept mapping, which allows participants to identify, list, and organize their perceptions according to importance. Resulting maps visually illustrate priority areas. Results Sixty-seven low-income adults completed the concept mapping process that identified 163 unique statements (e.g. relating to affordability, taste, and convenience) that influence food buying practices. Multivariate statistical techniques grouped the 163 statements into 8 clusters or concepts. Results showed that average cluster ratings and rankings were similar between residents of food deserts and food oases. Conclusions The implication of this study pertains to the importance of community resources and emergency food assistance programs that have served to minimize the burden associated with hunger and poor food access among low-income, urban populations. PMID:22490237

  18. Do residents of food deserts express different food buying preferences compared to residents of food oases? A mixed-methods analysis

    Directory of Open Access Journals (Sweden)

    Walker Renee E

    2012-04-01

    Full Text Available Abstract Background Many people lack access to food stores that provide healthful food. Neighborhoods with poor supermarket access have been characterized as “food deserts” (as contrast with “food oases”. This study explored factors influencing food buying practices among residents of food deserts versus food oases in the city of Boston, USA. Methods We used the mixed-methods approach of concept mapping, which allows participants to identify, list, and organize their perceptions according to importance. Resulting maps visually illustrate priority areas. Results Sixty-seven low-income adults completed the concept mapping process that identified 163 unique statements (e.g. relating to affordability, taste, and convenience that influence food buying practices. Multivariate statistical techniques grouped the 163 statements into 8 clusters or concepts. Results showed that average cluster ratings and rankings were similar between residents of food deserts and food oases. Conclusions The implication of this study pertains to the importance of community resources and emergency food assistance programs that have served to minimize the burden associated with hunger and poor food access among low-income, urban populations.

  19. Analysis of U.S. Food and Drug Administration food allergen recalls after implementation of the food allergen labeling and consumer protection act.

    Science.gov (United States)

    Gendel, Steven M; Zhu, Jianmei

    2013-11-01

    To avoid potentially life-threatening reactions, food allergic consumers rely on information on food labels to help them avoid exposure to a food or ingredient that could trigger a reaction. To help consumers in the United States obtain the information that they need, the Food Allergen Labeling and Consumer Protection Act of 2004 defined a major food allergen as being one of eight foods or food groups and any ingredient that contains protein from one of these foods or food groups. A food that contains an undeclared major food allergen is misbranded under the U.S. Food, Drug, and Cosmetic Act and is subject to recall. Food allergen labeling problems are the most common cause of recalls for U.S. Food and Drug Administration (FDA)-regulated food products. To help understand why food allergen recalls continue to occur at a high rate, information on each food allergen recall that occurred in fiscal years 2007 through 2012 was obtained from the FDA recall database. This information was analyzed to identify the food, allergen, root cause, and mode of discovery for each food allergen recall. Bakery products were the most frequently recalled food type, and milk was the most frequently undeclared major food allergen. Use of the wrong package or label was the most frequent problem leading to food allergen recalls. These data are the first reported that indicate the importance of label and package controls as public health measures.

  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. Food compensation: do exercise ads change food intake?

    Science.gov (United States)

    van Kleef, Ellen; Shimizu, Mitsuru; Wansink, Brian

    2011-01-28

    Past research has shown that promotional messages such as food advertising influence food consumption. However, what has gone largely unexplored is the effect of exercise advertising on food intake. This study experimentally tested the effects of exposure to exercise commercials on food intake at a lunch meal as compared to the effects of control commercials. Prior to eating lunch, 125 participants (71 women, 54 men) watched 8 commercials, either all related to exercise or fitness (n=67) or neutral products (i.e. car insurance) (n=58). The meal consisted of a pasta dish with tomato sauce, salad and chocolate pudding. The post-lunch questionnaire included questions about body mass index, exercise habits, motivation and dietary restraint. Participants exposed to exercise commercials reduced their caloric intake by 21.7% relative to the control condition. Additionally, watching exercise messages increased the perceived healthiness and liking of the meal. Although exercise habits and intentions did not moderate the effect of commercial condition on food intake, we also found that this intake reduction was driven by participants with higher body mass index levels. These results imply that exercise messages may serve as a reminder of the link between food and physical activity and affect food consumption. It also highlights the need for increased awareness that these messages have powerful influences not only on exercise behavior, but also on closely related behaviors such as eating.

  2. Fasting for 24 hours heightens reward from food and food-related cues.

    Science.gov (United States)

    Cameron, Jameason D; Goldfield, Gary S; Finlayson, Graham; Blundell, John E; Doucet, Eric

    2014-01-01

    We examined the impact of a 24 hour complete fast (vs. fed state) on two measures of food reward: 1) 'wanting', as measured by response to food images and by the relative-reinforcing value of food (RRV), and 2) 'liking', as measured by response to food images and the hedonic evaluation of foods consumed. Utilizing a randomized crossover design, 15 subjects (9 male; 6 female) aged 28.6±4.5 yrs with body mass index 25.3±1.4 kg/m(2) were randomized and counterbalanced to normal feeding (FED) and 24-hour fast (FASTED) conditions. Trait characteristics were measured with the Three Factor Eating Questionnaire. Two computer tasks measured food reward: 1) RRV progressive ratio task, 2) explicit 'liking' and 'wanting' (Leeds Food Preference Questionnaire, LFPQ). Also measured were ad libitum energy intake (EI; buffet) and food 'liking' (visual analogue scale) of personalized stimuli. There were no significant anthropometric changes between conditions. Appetite scores, hedonic ratings of 'liking', and ad libitum EI all significantly increased under the FASTED condition (pFASTED condition there were significant increases in the RRV of snack foods; similarly, explicit 'wanting' and 'liking' significantly increased for all food categories. 'Liking' of sweet foods remained high across-meals under FASTED, but savory foods decreased in hedonic saliency. Relative to a fed state, we observed an increase in hedonic ratings of food, the rewarding value of food, and food intake after a 24 hr fast. Alliesthesia to food and food cues is suggested by heightened hedonic ratings under the FASTED condition relative to FED.

  3. Halal Food : Thai Halal Food Products and International Market

    OpenAIRE

    Ali, Noaman; Wanwang, Alisa

    2010-01-01

    This paper aims to examine salient issues in the Halal food business with special focus on entering Thai Halal food products into international market. Market screening plays an important role in entering new market or setting up the business in the foreign country. In this paper we have analyzed the importance of Halal Food for the Muslims and explained the growth of Halal food in French markets. The study focuses attention on the identification of key areas in Halal food export and channel ...

  4. 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 ...

  5. Knowledge and practice of food hygiene and safety among food handlers in fast food restaurants in Benin City, Edo State.

    Science.gov (United States)

    Isara, A R; Isah, E C

    2009-09-01

    To assess the knowledge and practice of food hygiene and safety among food handlers in fast food restaurants in Benin City, Edo State. A descriptive cross-sectional study was carried out among 350 respondents who were selected by means of a systematic sampling method and interviewed using a semi-structured researcher-administered questionnaire. An observational checklist was thereafter used to inspect their personal hygiene status. The mean age of the food handlers was 26.4 +/- 6.1 years. Two hundred and twenty eight (65.1%) were females while 34.9% were males. A majority (98%) of the respondents had formal education. There was good knowledge and practice of food hygiene and safety among the respondents. Knowledge was significantly influenced by previous training in food hygiene and safety (p = 0.002). Food handlers who had worked for longer years in the fast food restaurants had better practice of food hygiene and safety (p = 0.036). The level of education of respondents did not significantly influenced their practice of food hygiene and safety (p = 0.084). Although, 299 (85.4%) food handlers were generally clean, skin lesions was seen in 4 (7.3%) of them. This study showed good knowledge and practice of food hygiene and safety by food handlers in the fast food restaurants in Benin City, but there is need for improvement through training and retraining of food handlers by the management of the restaurants and the local government authorities.

  6. Food Swamps Predict Obesity Rates Better Than Food Deserts in the United States.

    Science.gov (United States)

    Cooksey-Stowers, Kristen; Schwartz, Marlene B; Brownell, Kelly D

    2017-11-14

    This paper investigates the effect of food environments, characterized as food swamps, on adult obesity rates. Food swamps have been described as areas with a high-density of establishments selling high-calorie fast food and junk food, relative to healthier food options. This study examines multiple ways of categorizing food environments as food swamps and food deserts, including alternate versions of the Retail Food Environment Index. We merged food outlet, sociodemographic and obesity data from the United States Department of Agriculture (USDA) Food Environment Atlas, the American Community Survey, and a commercial street reference dataset. We employed an instrumental variables (IV) strategy to correct for the endogeneity of food environments (i.e., that individuals self-select into neighborhoods and may consider food availability in their decision). Our results suggest that the presence of a food swamp is a stronger predictor of obesity rates than the absence of full-service grocery stores. We found, even after controlling for food desert effects, food swamps have a positive, statistically significant effect on adult obesity rates. All three food swamp measures indicated the same positive association, but reflected different magnitudes of the food swamp effect on rates of adult obesity ( p values ranged from 0.00 to 0.16). Our adjustment for reverse causality, using an IV approach, revealed a stronger effect of food swamps than would have been obtained by naïve ordinary least squares (OLS) estimates. The food swamp effect was stronger in counties with greater income inequality ( p food outlets and incentivizing healthy food retailers to locate in underserved neighborhoods warrant consideration as strategies to increase health equity.

  7. 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)

  8. 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.

  9. Combining food type(s) and food quantity choice in a new food choice paradigm based on vice-virtue bundles.

    Science.gov (United States)

    Haws, Kelly L; Liu, Peggy J

    2016-08-01

    Given the prevalence and rising rates of obesity in many countries, including the United States, much food decision-making research ultimately aims at understanding how consumers can make healthier choices. The two predominant choice paradigms used in food decision-making research ask consumers to choose (a) between a "vice" (or unhealthy food) and a "virtue" (or healthy food) or (b) among varying portion sizes of "vice." We propose a new food choice paradigm that encourages consumers to jointly consider both food type(s) choice and food portion size at each decision point. The purpose of this paradigm is two-fold. First, it aims to allow examination of more comprehensive eating behavior (e.g., to examine the overall composition of a plate of food rather than choice of a single food). Second, it aims to shift consumers towards including large proportions of virtues and smaller proportions of vice in their overall consumption portfolios. For this paradigm, we draw upon a recently introduced food product innovation called "vice-virtue bundles" (Liu et al., 2015) that illustrates the basis of this new food choice paradigm, in which food type(s) and portion decisions are made simultaneously. Accordingly, we first discuss relevant findings on vice-virtue bundles as well as the differences between simultaneous and sequential choice of multiple products. Second, we examine the benefits for managing and controlling one's consumption that are provided by vice-virtue bundles and this joint food choice paradigm more generally. Third and finally, we point out opportunities for future research by discussing (a) multiple factors that influence food choices, (b) decision processes affected by food choice paradigms, and (c) issues of generalizability related to the presence of vice-virtue bundles. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Éditorial

    OpenAIRE

    Garçon, Anne-Françoise

    2018-01-01

    « Beaucoup de vide, un peu de plein »... Cette définition de la charpente, que le lecteur trouvera dans le dossier de ce premier numéro sur le Patrimoine maritime, convient parfaitement au projet e-Phaïstos. Le vide, c’est celui des occasions de publication pour la jeune recherche francophone en Histoire des Techniques ; et le peu de plein, c’est celui des revues qui se proposent à lui comme outil. Tout un chacun dans le secteur connaît les Documents pour l’histoire des techniques, publiés so...

  11. The case for local food in sustainable food-energy-water systems

    Science.gov (United States)

    Campbell, J. E.; Zumkehr, A. L.; Yang, Y.

    2017-12-01

    Local food systems, which are characterized by foodsheds with small distances between production and consumption ( 100 km), are currently experiencing explosive growth. Local food has largely been assessed within the context of transportation energy. While the effects of local food systems on transportation energy are well studied, broader implications of localization on the food-energy-water nexus are not. Furthermore, little is known about the potential for local food to scale beyond niche markets and meet a significant fraction of total food demand. Here we estimate the upper potential for all existing croplands to meet total U.S. food demand through local food networks. Our spatially explicit land-use model simulates the years 1850 through 2000 and accounts for a wide range of foodshed areas, diets, food waste, population distributions, cropland areas, and crop yields. While we find that the foodshed potential has declined in time, our results also demonstrate an unexpectedly large potential at present for supporting as much as 82% of national food demand within a 50 mile foodshed radius. The decline is associated with extreme pressures from demographic and agronomic trends that if continued could significantly undermine recent national policies focused on food localization. We then apply a life-cycle assessment approach to show that for some crops, irrigation could contribute up to 50% of the cradle-to-gate carbon emissions, thus they may benefit from food localization making use of water from wastewater treatment plants. Our results also show that local food could reduce the water footprint of lettuce by 50%. Our study suggests that exploring future scenarios, beyond assessing historical outcomes, is critical if food-energy-water research is to support sustainable decision making.

  12. Development of the good food planning tool: A food system approach to food security in indigenous Australian remote communities.

    Science.gov (United States)

    Brimblecombe, Julie; van den Boogaard, Christel; Wood, Beverley; Liberato, Selma C; Brown, Jacqui; Barnes, Adam; Rogers, Alison; Coveney, John; Ritchie, Jan; Bailie, Ross

    2015-07-01

    Few frameworks exist to assist food system planning, especially for Indigenous Australian remote communities. We developed a Good Food Planning Tool to support stakeholders to collectively plan and take action for local food system improvement. Development occurred over a four-year period through an evolving four phase participatory process that included literature review, several meetings with representatives of various organisations and communities and application of the Tool with multi-sector groups in each of four Indigenous Australian remote communities. A diverse range of 148 stakeholders, 78 of whom were Indigenous, had input to its development. Five food system domains: (i) Leadership and partnerships; (ii) Traditional food and local food production; (iii) Food businesses; (iv) Buildings, public places and transport; (v) Community and services and 28 activity areas form the framework of the Tool. The Good Food Planning Tool provides a useful framework to facilitate collective appraisal of the food system and to identify opportunities for food system improvement in Indigenous Australian remote communities, with potential for adaptation for wider application. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Marketing fast food: impact of fast food restaurants in children's hospitals.

    Science.gov (United States)

    Sahud, Hannah B; Binns, Helen J; Meadow, William L; Tanz, Robert R

    2006-12-01

    The objectives of this study were (1) to determine fast food restaurant prevalence in hospitals with pediatric residencies and (2) to evaluate how hospital environment affects purchase and perception of fast food. We first surveyed pediatric residency programs regarding fast food restaurants in their hospitals to determine the prevalence of fast food restaurants in these hospitals. We then surveyed adults with children after pediatric outpatient visits at 3 hospitals: hospital M with an on-site McDonald's restaurant, hospital R without McDonald's on site but with McDonald's branding, and hospital X with neither on-site McDonald's nor branding. We sought to determine attitudes toward, consumption of, and influences on purchase of fast food and McDonald's food. Fifty-nine of 200 hospitals with pediatric residencies had fast food restaurants. A total of 386 outpatient surveys were analyzed. Fast food consumption on the survey day was most common among hospital M respondents (56%; hospital R: 29%; hospital X: 33%), as was the purchase of McDonald's food (hospital M: 53%; hospital R: 14%; hospital X: 22%). McDonald's accounted for 95% of fast food consumed by hospital M respondents, and 83% of them bought their food at the on-site McDonald's. Using logistic regression analysis, hospital M respondents were 4 times more likely than respondents at the other hospitals to have purchased McDonald's food on the survey day. Visitors to hospitals M and R were more likely than those at hospital X to believe that McDonald's supported the hospital financially. Respondents at hospital M rated McDonald's food healthier than did respondents at the other hospitals. Fast food restaurants are fairly common in hospitals that sponsor pediatric residency programs. A McDonald's restaurant in a children's hospital was associated with significantly increased purchase of McDonald's food by outpatients, belief that the McDonald's Corporation supported the hospital financially, and higher rating

  14. Beyond Food Security to Realizing Food Rights in the US

    Science.gov (United States)

    Anderson, Molly D.

    2013-01-01

    The right to food is widely accepted by nations, with the notable exception of the United States (US) and four other countries. The US government deals with domestic food insecurity through an array of needs-based food assistance programs instead of rights-based approaches; and administration officials have resisted the right to food for several…

  15. 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.

  16. 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.

  17. Reestablishing healthy food retail: changing the landscape of food deserts.

    Science.gov (United States)

    Karpyn, Allison; Young, Candace; Weiss, Stephanie

    2012-02-01

    The term "food desert" was formally introduced into the lexicon in 1995 and has come to describe areas with limited access to affordable nutritious foods, particularly areas in lower-income neighborhoods. The definition has led to the development of national and regional maps that focus efforts on equity in food access. Recognition of food deserts also marks a strategic change in public health's approach to obesity prevention. Today's emphasis on prevention has shifted away from individual responsibility to the role of the environment in health promotion. A number of solutions are underway to address food deserts, including public–private financing programs, industry commitments, as well as local and regional efforts to put healthy food within reach. The promise of financing programs to facilitate development of healthy food markets in underserved communities is rooted in their potential to alleviate the grocery gap and address underlying environmental contributors to obesity and diet-related diseases, such as obesity and diabetes. As food desert mapping and related interventions expand, there remains a need for ongoing investigation of impacts and the mechanisms by which impacts are achieved.

  18. 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

  19. Diagnosis of food allergies: the impact of oral food challenge testing.

    Science.gov (United States)

    Ito, Komei

    2013-01-01

    A diagnosis of food allergies should be made based on the observation of allergic symptoms following the intake of suspected foods and the presence of allergen-specific IgE antibodies. The oral food challenge (OFC) test is the most reliable clinical procedure for diagnosing food allergies. Specific IgE testing of allergen components as well as classical crude allergen extracts helps to make a more specific diagnosis of food allergies. The Japanese Society of Pediatric Allergy and Clinical Immunology issued the 'Japanese Pediatric Guideline for Food Allergy 2012' to provide information regarding the standardized diagnosis and management of food allergies. This review summarizes recent progress in the diagnosis of food allergies, focusing on the use of specific IgE tests and the OFC procedure in accordance with the Japanese guidelines.

  20. A Decision-Making Model for Deterring Food Vendors from Selling Harmless Low-Quality Foods as High-Quality Foods to Consumers

    Directory of Open Access Journals (Sweden)

    Po-Yu Chen

    2017-01-01

    Full Text Available For certain types of foods, food vendors often label low-quality foods that are harmless to human health as foods of excellent quality and sell these falsely labeled products to consumers. Because this type of food poses no harm to human health, when public health units discover their act of false labeling or food adulteration, vendors are only penalized with a fine rather than having them assume criminal liability. Upon discovering vendors act of falsely labeling food, public health units typically punish the involved parties according to the extent of false labeling. Such static protective measure is ineffective. Instead, the extent of punishment should be based not only on the extent of false labeling, but also on the frequency of food sampling as well as the number of samples obtained for food inspections. Only through this dynamic approach can food adulteration or false labeling be effectively prevented. Adopting the standpoint of the public sector in food safety management, this study developed a mathematical model that facilitates discussion on the aforementioned problems. Furthermore, we discussed how the supply-demand environmental factors of the food market are influenced by the administrative means that the public health units have used to prevent food false labeling.