Auswahl der wissenschaftlichen Literatur zum Thema „Canne blanche“
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Zeitschriftenartikel zum Thema "Canne blanche"
Vittrant, Delphine, und Emily Le Cunff. „Améliorer la mobilité des personnes malvoyantes et non-voyantes : focus sur la canne blanche électronique“. Revue Francophone d'Orthoptie 13, Nr. 1 (März 2020): 46–50. http://dx.doi.org/10.1016/j.rfo.2019.10.007.
Der volle Inhalt der QuelleKirichko, Natalya Aleksandrovna, Marfuga Dyusembaevna Mukatova und Alexander I. Mironov. „About the possibility of using commercial sturgeon gonads and commercial carp of the Volga-Caspian region in the technology of canned fish“. Vestnik of Astrakhan State Technical University. Series: Fishing industry 2024, Nr. 1 (29.03.2024): 136–48. http://dx.doi.org/10.24143/2073-5529-2024-1-136-148.
Der volle Inhalt der QuelleVerma, Vipin Kumar, Devendra Kumar, Rupendra Singh, Pankaj Kumar und Devendra Singh. „Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition“. FOOD SCIENCE RESEARCH JOURNAL 11, Nr. 2 (15.10.2020): 195–201. http://dx.doi.org/10.15740/has/fsrj/11.2/195-201.
Der volle Inhalt der QuelleVerma, Vipin Kumar, Devendra Kumar, Rupendra Singh, Pankaj Kumar und Devendra Singh. „Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition“. INTERNATIONAL JOURNAL OF PLANT SCIENCES 18, Nr. 1 (15.01.2023): 14–20. http://dx.doi.org/10.15740/has/ijps/18.1/14-20.
Der volle Inhalt der QuelleWIESE, KURT L., und E. ROGER JACKSON. „Changes in Calculated Process Times and Drained Weight based on Soaking and Blanching of Kidney and Navy Beans“. Journal of Food Protection 56, Nr. 3 (01.03.1993): 239–42. http://dx.doi.org/10.4315/0362-028x-56.3.239.
Der volle Inhalt der QuelleRÓZSA, Sándor, Tincuța-Marta GOCAN, Vasile LAZĂR, Ileana ANDREICA, Melinda RÓZSA, Dănuț-Nicolae MĂNIUȚIU und Rodica SIMA. „The Effect of Processing on Chemical Constituents of Agaricus spp. Mushrooms“. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 45, Nr. 2 (15.09.2017): 507–16. http://dx.doi.org/10.15835/nbha45210764.
Der volle Inhalt der QuelleMukatova, Marfuga, Natalya Aleksandrovna Kirichko, Albina Renatovna Appazova, Sergeyi Alekseyevich Skolkov und Marina Sergeevna Vzdornova. „ON USING VOLGA-CASPIAN ZANDER’S CHEEKS IN PRODUCTION OF CANNED FISH BABY FOOD“. Vestnik of Astrakhan State Technical University. Series: Fishing industry 2021, Nr. 2 (30.06.2021): 144–52. http://dx.doi.org/10.24143/2073-5529-2021-2-144-152.
Der volle Inhalt der QuelleGORMLEY, T. R., und P. E. WALSHE. „Shrinkage in canned mushrooms treated with xanthan gum as a pre-blanch soak treatment“. International Journal of Food Science & Technology 21, Nr. 1 (28.06.2007): 67–74. http://dx.doi.org/10.1111/j.1365-2621.1986.tb01931.x.
Der volle Inhalt der QuelleWilliams, Danielle, Teddy Morelock und Eddy Stiles. „CANNING AND TASTING EVALUATION OF THE SOUTHERNPEA COOPERATIVE TRIAL IN ARKANSAS“. HortScience 40, Nr. 3 (Juni 2005): 876e—876. http://dx.doi.org/10.21273/hortsci.40.3.876e.
Der volle Inhalt der QuelleGocan, Tincuța-Marta, Ileana Andreica, Gheorghe Poșta, Dănuț-Nicolae Măniuțiu, Sándor Rózsa und Emese Egyed. „THE EFFECT OF BLANCHING TEMPERATURE ON THE TEXTURE OF LACTIC FERMENTED CUCUMBERS (Cucumis sativus L.)“. Current Trends in Natural Sciences 10, Nr. 19 (31.07.2021): 321–27. http://dx.doi.org/10.47068/ctns.2021.v10i19.041.
Der volle Inhalt der QuelleDissertationen zum Thema "Canne blanche"
Sanchez, Sylvie. „Biodégradation d'un effluent de raffinerie de sucre par un champignon de la pourriture blanche, Marasmius quercophilus : étude d'un procédé d'épuration“. Aix-Marseille 3, 2003. http://www.theses.fr/2003AIX30021.
Der volle Inhalt der QuelleCane-sugar refining generates effluents which have to be purified before being discharged into nature. One part of these effluents is constituted by the retentate, resulting from the regeneration of anion-exchange resins, used to decolourise sugar liquor. One fraction of the retentate, named "hard COD", is poorly degraded by conventional biological processes. The aim of this thesis was to realise a bioreactor operating in continue, involving a white -rot fungus, Marasmius quercophilus, fixed on a support. This system would allow a sufficient biotransformation of this effluent, which could thus be degraded by classic wastewater treatment system. Despite hard conditions (salt concentration 100 g/L and pH around 12), the fungus is able to degrade the retentate. An ultrafiltration unit has allowed to recycle, in the reactor, insufficiently degraded high molecules and enzymes involved in this degradation. Ultrafiltrats resulting from treated effluent showed a COD, a BOD5 and a coloration smaller than the one of the non-treated effluent. After a 29 days incubation, M. Quercophilus is able to reduce COD and coloration by 72 and 75 %. Moreover, increase of the ratio BOD5/COD, obtained after biological treatment, indicates a highly biodegradability corresponding to the potentialities of conventional biological processes
Gonzalez, Bautista Enrique. „Amélioration du pré-traitement d'un substrat à base de bagasse de canne à sucre par Pycnoporus sanguineus pour la production de bioéthanol de seconde génération“. Thesis, Aix-Marseille, 2019. http://theses.univ-amu.fr.lama.univ-amu.fr/191218_GONZALEZBAUTISTA_299yaz508c24jzl757xy_TH.pdf.
Der volle Inhalt der QuelleBiological pre-treatment represents a cheap, mild and eco-friendly option, though it requires longer residence time -compared to physicochemical pretreatments-. White-rot fungi producing laccases (phenoloxidases) such as Pycnoporus sanguineus are good candidates for such biological treatment. The objectives of this work were to define i) culture conditions (nitrogen sources, aromatic laccase inducers, inoculum and incubation time) and ii) substrate preparation (pasteurisation) to favour laccase activities and substrate dephenolisation. Moreover, thermotolerant microorganisms may act as antagonists of P. sanguineus and enhanced laccase. Experimental designs were used to obtain suitable culture conditions. Urea as nitrogen source led to a decrease in laccaseswhatever the concentrations used. The best dephenolisation yield (47.2%) associated with higher laccase activities and the major reduction of cellulose crystallinity according to solid-state NMR-13C, were found after 40 days of SSF using 9% yeast extract, 10% coffee pulp and 5% inoculum. Temperature from 70 to 75 °C and pasteurisation time for 5 to 10 h, favoured laccase activities. Moreover, for these pasteurisation conditions, catabolic profiles of substrate microbial communities showed the ability to degrade polysaccharides. This indicates that these microorganisms can actively colonise the substrate to limit contamination and also probably enhanced further steps of the process
Rodríguez, Martínez Monserrat. „Percepción consumo de carne en estudiantes universitarios de las ciencias biológicas del Campus el Cerrillo Piedras Blancas“. Tesis de Licenciatura, Universidad Autónoma del Estado de México, 2021. http://hdl.handle.net/20.500.11799/111455.
Der volle Inhalt der QuelleDa, Silva Perez Denilson. „Préparations de pates chimiques blanchies à partir du bois d'Eucalyptus grandis et de la bagasse de canne à sucre par cuisson douce organosolv et blanchiment photochimique“. Bordeaux 1, 1999. http://www.theses.fr/1999BOR10552.
Der volle Inhalt der QuelleVillagra-Blanco, Rodolfo [Verfasser]. „NETosis-derived effector mechanisms against Neospora caninum and new insights of seroprevalances in caprine and canine neosporosis / Rodolfo Villagra-Blanco“. Gießen : Universitätsbibliothek, 2018. http://d-nb.info/1169570992/34.
Der volle Inhalt der QuellePeiró, Sánchez Sara. „Actividad antioxidante del té blanco y de los residuos de limón: optimización de la extracción y aplicaciones en carne y en envases activos“. Doctoral thesis, Universitat de Barcelona, 2015. http://hdl.handle.net/10803/316029.
Der volle Inhalt der QuelleThis research project studied the antioxidant activity of lemon waste and white tea extracts, focusing on the optimization of the extraction process as well as their application onto food matrices and active packaging. The investigation was divided in three parts: in the first study, the extraction process was optimized by using Response Surface Methodology (RSM) based on the quantification of the antioxidant capacity and determination of the antiradical capacity of each extract. In the second study, environmentally- friendly extractions (i.e. without using organic solvents) were performed by using Pulsed Electric Fields. Furthermore, antimicrobial activity of the extracts and their capacity to protect cellular and DNA damage induced by external oxidative stress were evaluated. In the final part, the extracts were applied onto model emulsions, food (minced raw beef meat) and onto two different active packaging solutions based on polyethylene and polylactic acid. Results obtained demonstrate that lemon waste extracts show antioxidant capacity, can protect cells and DNA from externally induced oxidative damage and can be used as antioxidants in model emulsions, however show a reduced antioxidant effect in meat and in active packaging applied to meat. On the other hand, white tea extracts can be used as effective antioxidant agents in meat and in active packaging. From the results of these studies it is possible to conclude that lemon residual material can be used as a source of antioxidants. In addition, white tea is a good protector agent against oxidative processes and can be considered a good candidate for use as food additive or/and as a compound for active packaging formulations.
Goldsmith, Lee Huntington Trebbien. „Freezing tolerance and dehydrin protein expression in 'Frontenac' and 'Seyval blanc' grapevine bark and xylem cane tissues during acclimation, midwinter, and deacclimation“. [Ames, Iowa : Iowa State University], 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1473210.
Der volle Inhalt der QuelleBücher zum Thema "Canne blanche"
Mériel, Olivier. Cannes, lumière blanche. Marseille: Images en manœuvres, 2005.
Den vollen Inhalt der Quelle findenVelthuijs, Max. Petit-Bond & Blanche la Cane. L'Ecole des loisirs, 2000.
Den vollen Inhalt der Quelle findenHôtel Drouot. Cannes de collection, gravures, lithographies, chromos, dessins, aquarelles, gouaches, peintures, objets divers, livres, papiers, documents, congés, affiches, ordre de chevalerie, décorations, figurines de plomb, armes blanches, fusils de chasse, carabines, armes à feu, revolvers, pistolets, militaria. 1992.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Canne blanche"
„L’utilisation de la canne blanche de détection“. In Manuel d'intervention en orientation et mobilité, 87–112. Les Presses de l’Université de Montréal, 2019. http://dx.doi.org/10.1515/9782760639065-009.
Der volle Inhalt der Quelle„Doña Aura en tiempos de cuarentena: Prisionera de sus propios anhelos“. In Tecnología, Sociedad y Educación: perspectivas interdisciplinares en torno a las TIC desde el campo social educativo, 239–46. Universidad Santiago de cali, 2021. http://dx.doi.org/10.35985/9789585147379.12.
Der volle Inhalt der Quelle„Últimos herejes“. In Music for Unknown Journeys by Cristian Aliaga, herausgegeben von Benjamin Bollig, 50–51. Liverpool University Press, 2021. http://dx.doi.org/10.3828/liverpool/9781800348097.003.0019.
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