Tesis sobre el tema "Denrées alimentaires"
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Dalmet, Christophe. "La notion de denrées alimentaires". Phd thesis, Université d'Avignon, 2009. http://tel.archives-ouvertes.fr/tel-00629627.
Texto completoGirard, Florent. "Réalisation de films ingérables pour la protection externe et interne de denrées alimentaires". Caen, 2001. http://www.theses.fr/2001CAEN2029.
Texto completoPatrier, Julie. "Conservation et stockage des denrées alimentaires en Anatolie centrale au IIe siècle av. J. -C". Strasbourg, 2011. http://www.theses.fr/2011STRA1067.
Texto completoThis thesis aims to present the state of our knowledge on the question of preservation and storage of foodstuffs in the Ancient Near East and more particularly in Central Anatolia in the IInd millennium BC. Indeed, preservation and storage are essential mainstay of the food in any society, by allowing to make foodstuffs available. But beyond this aspect, the subject also allows to approach the everyday life of the ancient societies, at different levels: first of all the technical knowledge (methods of preservation, building of silos, etc. ) but also the social and economic, administrative and political organization. As an archaeologist, the priority was given to archaeological remains, but all available documentation has been taken into account, whether it concerns ceramic pots and seals, or involves written sources or data from archaeobotany, archaeozoology, entomology or chemical analyses. These data are also supplemented, their interpretation nuanced and deepened by information provided by experimental archaeology and ethno-archaeology. This interdisciplinary approach seems to be the only solution allowing to deal with such a subject to have in fine the most complete view possible
Ben, Abdelouahab Jaafar. "Mise au point d'un calorimètre permettant la mesure de la capacité thermique des denrées alimentaires". Lyon, INSA, 1994. http://www.theses.fr/1994ISAL0012.
Texto completoThis dissertation is about the conception of two differential calorimeters. The first operates in temperature linear programming while the second one operates in constant temperature. The first calorimeter was automated and tested on standard material in order to overhaul its working validity and the second one underwent the same process but on water agar gel. Later, the validated and automated calorimeter was used to measure the heat capacity of many food gels by three measurement methods: - by temperature linear freezing - by temperature linear thawing - by temperature steps. The results obtained have been compared and then confronted to the theoretical models in order to validate the methods used and to set up their utilization fields. This paper brings together the measured results and the heat capacity patterning of the frozen food gels. This capacity was measured on water-agar, water-saccharose-agar, water-amidon-agar, water-gelatine and ovalbumin gels with different contents of dried matter. The measurements by differential calorimeters on the gels has shown that in positive temperatures increases and the quantity of the dried matter decreases. However, in negative temperatures, the heat capacity decreases when the quantity of the dried matter decreases. This stud has to be pursued by the systematic analysis of the gels’ structure and texture at the frozen state by analysis techniques such as the microscopy
Bertoli, Monique. "Evaluation de la concentration de certains polluants dans les denrées alimentaires et les tissus humains". Bordeaux 1, 1988. http://www.theses.fr/1988BOR10608.
Texto completoBlivet, Dominique. "Intérêts de l'impédancemétrie pour la détection et le dénombrement de microorganismes dans les denrées alimentaires". Compiègne, 1997. http://www.theses.fr/1997COMP1071.
Texto completoMaille, Véronique. "Etude des dispositions réglementaires relatives aux contrôles biologiques auprès des travailleurs manipulant des denrées alimentaires". Université Louis Pasteur (Strasbourg) (1971-2008), 1986. http://www.theses.fr/1986STR1M197.
Texto completoPatrier, Julie <1983>. "Conservation et stockage des denrées alimentaires en Anatolie centrale au 2. millénaire av. J.-C". Doctoral thesis, Università Ca' Foscari Venezia, 2011. http://hdl.handle.net/10579/1116.
Texto completoI. Subject and scope. It is a truism to say that food was and remains one of the principal concerns of a population, if not its main preoccupation. Still today, the problem of stocks of foodstuffs keeps the markets in flux, and famines in the world are far from having disappeared. These concerns were equally important in Central Anatolia during the second millennium B.C. (periods of the Assyrian, then Hittite merchant colonies in Cappadocia), the context of this thesis, and the study of the conservation and storage of foodstuffs during this period allows us to shed light on the various methods then used. As an archaeologist, I have given priority in my research to archaeological vestiges, but all available documentation has been taken into account, whether it concerns ceramic pots and seals, or involves written sources or data from archaeo-botany, archaeo-zoology, entomology or chemical analyses. This interdisciplinary approach, enabling the most complete view possible, is an absolute necessity for research areas such as this one. The abovementioned data is also supplemented, its interpretation nuanced and deepened by information provided by experimental archaeology and ethno-archaeology. II. Corpus. Since no detailed overview of the subject previously existed, it was first necessary to list all the sites in this zone, and determine which of them possessed storage facilities or information on the conservation of foodstuffs. The complete documentation of the 56 sites inventoried for the geographic and chronological zone was examined (volumes 2 and 3) in the aim of listing and studying in detail both fixed and mobile storage installations. Each facility is discussed and analyzed in its own right, as are all indications or clues as to how it was managed, notably marks on pots and seals. Textual sources having come down to us are both clay tablets written in Akkadian cuneiform or Hittite and inscriptions in Luwian hieroglyphs. To the extent possible, they were inventoried and used. All this data was processed, to the best of our capabilities, according to occupation levels, from the most ancient to the most recent. Each of the sites identified was studied in depth (volume 2) and illustrated (volume 3), presented in alphabetical order using present-day names. Volume 2 is preceded by an introduction explaining the volume’s organisation, the method used to determine the corpus and the difficulties encountered. III. Analysis and synthesis of data. Volume 1, in four parts, is a synthesis of all the data gathered and examined in the documentary corpus. This data is also combined with information from ethno-archaeology and experimental archaeology, supplemented by the comparison with other research domains. III.1. Foodstuffs and preservation methods. The first part deals with the preservation of foodstuffs. Under this heading, we first list available food resources (chapter 1), based both on information found in texts and archaeo-botanical, archaeo-zoological and entomological analyses. Thanks to this data, it is possible to list resources, but in the absence of precise indications it is sometimes difficult to determine what was actually consumed. Factors limiting the conservation of foodstuffs are then studied, in order to determine possible causes of degradation: environmental data, attacks by pests, etc. (chapter 2). Several means can be used to prolong the preservation of foodstuffs, techniques such as drying, smoking, salting, or using various liquids with anti-oxidising properties, even a combination of these techniques (chapter 3). We then present a few case studies within the broad categories of foods: grains, meat and fish, fruits and both alcoholic and non-alcoholic drinks (water, wine, beer, but also milk and its derivatives) (chapter 4). III.2. Analyses of storage facilities. The second part is devoted to the detailed study of storage facilities. Having established a set of definitions, we view each installation from a functional point of view: materials, construction techniques, dimensions, how it works, etc. This enables us to list the specificities of each structure and establish a typology for some (chapter 1). We see that the majority are warehouses and storage rooms, but there are also silos (different modules, the best known being those of the Hittite capital, Boğazköy/Ḫattuša) and underground pits. Other types of installations are most often mentioned in texts as barns or possibly granaries, either because the constructions were not later identified as storage facilities, or because they were located outside the cities and not excavated, or due to the chance element of excavations. The second and last chapter in this part examines the layout to be found in some of these structures as well as the containers, the majority of which are ceramic pots; however, we have not omitted containers made of perishable materials, though they have rarely been preserved in Central Anatolia. They are brought up thanks in particular to textual and ethnographic data, as well as to imprints preserved on the backs of seals. A great deal of attention has been placed on the methodology to be set up for the study of storage containers, in order to identify their function and archaeological visibility, which leads to a disproportion between the different types of containers having come down to us. Given the impossibility of treating all Anatolian pots in detail, we present some case studies. Using a few studies based on textual sources and archaeo-botanical remains discovered in containers, the question arose as to the possibility of matching up ancient names with containers discovered in excavations, but also the foodstuffs with these same containers. Although it is sometimes possible to make certain terms correspond with certain shapes of pot, no recipient seems destined for a single foodstuff – at best, and only in rare cases, for broad categories such as solids or liquids. Finally, a short section attempts to put these containers in their archaeological context and determine the organisation and internal workings of storage spaces. III.3. Protection and management of storage spaces. The third part is devoted to the protection and management of storage spaces. It is in two chapters. The protection and securing of storage installations is first analysed (chapter 1) in terms of two aspects: protection against natural attacks and securing against burglary. The first aspect regroups ways of combating potential deterioration. Several techniques are used, often together, so as to achieve optimum conservation conditions: animal traps, natural insect repellents and insecticides, religious incantations and others. Incantations can also be used against burglaries. In that case, it is preferable to secure access to storage rooms (doors, windows, etc, most often by limiting their number or by providing them with closure devices (seals and locks). Guardians are also employed. A long chapter is devoted to the management of food stocks (chapter 2). It regroups all indications that might enable us to reconstitute how stocks were managed. Administrative practices of the second Anatolian millennium are still not very well known, concerning storage in particular, but also for all aspects linked to food (management of herds, gardens and fields, distribution of rations, etc.). Thus we turn first to the marking of earthenware pottery, as well as to the analysis of some ceramic objects which could have been included in the system, namely “lunulae” (crescent shaped objects, usually perforated at either end). On the condition of a complete and precise study, the place where a seal was discovered enables us to know what was sealed inside the jar and by whom and thus reconstitute part of the internal administrative organization and its relations with the outside world (this is true of course, mainly for large administrative bodies but also on a smaller scale, in the domestic context). Textual sources are examined from the point of view of the agricultural and religious calendar (certain Hittite festivals, known as “seasonal”, included storage installations) and also from the point of view of the personnel linked with foodstuffs (in particular through the analysis of their titles, such as AGRIG, the person in charge of royal stocks during the Hittite era). Finally, the location of storage spaces is again considered, with emphasis on practical aspects of management (filling, for example). III.4. Synthesis. Once catalogued and analysed, data must be put back in its context – at once topographic, on the scale of the city, geographic, on the scale of Central Anatolia, administrative and historic – in order to draw up an inventory, period by period (Old Assyrian, then Hittite), of conservation methods and storage techniques. There is significant disproportion in the data, but there is also a difference in the nature of available documentation for each of the periods, textual in particular. The period of the Assyrian merchant colonies in Cappadocia tells us mainly about private dwellings and archives (particularly in Kültepe, formerly Kaneš), whereas the majority of Hittite texts belong to the religious sphere and we know less about Hittite habitat. In like manner, political and administrative organisation is not exactly similar in the two periods. However, the data consulted was sufficiently complementary and the comparison between the two periods gives us a more precise overview. IV. Conclusion. Given the present state of documentation, the tableau presented here is still only partial. However, this careful examination nonetheless enables us to understand how storage was an integral part of the daily life of the ancient Anatolians, and a feature seemingly omnipresent. It was not possible to detect technical evolutions concerning conservation methods or storage mechanisms, or true geographical particularities. However, the results of this study show clearly that storage facilities and the way they were conceived usually answered to precise needs which were part and parcel of more global modes of thought and organisation. This idea prompts us to examine more closely the fundamental aspects of daily life, and among others, to take storage facilities into account, including simple underground pits, which are sometimes neglected. It is important to see these facilities as more than mere technical installations and to view them from an interdisciplinary point of view: their study provides us with fundamental knowledge much closer to the reality of ancient times in fields as diverse as the history of techniques, urban development or the administrative organisation in Anatolia in the second millennium B.C. This is true for storage, as it is for other areas of daily life as yet insufficiently studied.
I. Problematica e limite della ricerca. E’ un’ovvietà dire che l’alimentazione sia stata e resti una delle preoccupazioni principali di tutte le popolazioni. L’immagazzinamento delle derrate alimentari è ancor oggi un problema all’ordine del giorno dei mercati mondiali e le carestie sono lungi dall’essere scomparse. Preoccupazioni non minori riguardarono le popolazioni dell’Anatolia del II millennio a.C. (il periodo delle colonie assire di Cappadocia), che costituisce il tema di questa tesi. In quanto archeologa, ho concentrato soprattutto la mia attenzione sulla problematica archeologica e sui dati della cultura materiale, ma ho anche preso in considerazione i risultati delle analisi archeobotaniche, archeozoologiche, entomologiche e chimiche. Mi sono anche a lungo soffermata sulle fonti epigrafiche, cercando di dare alla mia ricerca un approccio interdisciplinare. II. Il corpus. L’argomento non è stato prima d’ora trattato da studi di sintesi. Si è dovuto quindi procedere ad una schedatura dettagliata, sito per sito, del materiale per quanto riguarda i dispositivi di stoccaggio e di conservazione dei prodotti alimentari. I dati relativi a 56 siti sono forniti alfabeticamente nei voll. 2 e 3, sia in forma narrativa che in forma grafica e tabellare. I testi cuneiformi pertinenti sono trattati per lo più in traduzione, mettendo in rilievo quando necessario problemi di ordine lessicale e interpretativo. Ciascun dispositivo è stato sottoposto ad analisi specifica, riferendolo anche al tipo di sistema di gestione delle risorse ricostruibile. III. Analisi e sintesi dei dati. Il volume 1, diviso in quattro parti, fornisce la sintesi e le conclusioni dell’intero lavoro, incrociando i dati archeologici ed epigrafici con quelli etnoarcheologici e sperimentali. III.1. Derrate e metodi di conservazione. La prima parte concerne la conservazione dei prodotti alimentari. Si inizia con una presentazione del repertorio delle risorse alimentari disponibili (capitolo 1). Ci si occupa poi dei fattori responsabili del degrado organico e dei limiti di conservazione dei prodotti, dai fattori ambientali agli insetti, ecc. (capitolo 2). Diversi mezzi possono essere utilizzati per prolungare la conservazione di tali prodotti alimentari, come le tecniche di essiccazione, di concimazione, di salatura o l’utilizzazione di diversi liquidi con proprietà antiossidanti, o addirittura una combinazione di parecchie di queste tecniche (capitolo 3). Si propongono da ultimo degli studi di casi, che riguardano le grandi categorie d’alimenti: cereali, latte e suoi derivati, carne, pesci, frutta e bevande (acqua e bevande inebrianti) (capitolo 4). III.2. Analisi dei dispositivi di stoccaggio. La seconda parte della tesi è dedicata all’esame dei dispositivi di stoccaggio. Dopo aver discusso la terminologia e fissato le definizioni tecniche, ogni dispositivo è considerato dal punto di vista funzionale: materiale, tecniche di costruzione, dimensioni, funzionamento ecc. Si arriva così a stabilire la lista dei caratteri specifici di ogni struttura all’interno di una tipologia (capitolo 1). Sono considerati non solo magazzini e generici locali di stoccaggio, ma anche silos e fosse. Altri tipi di dispositivi, attestati unicamente dai testi (fienili o granai) e non identificati sul terreno, vengono ugualmente discussi. Il secondo capitolo di questa parte riguarda lo studio dei contenitori (per lo più di ceramica, ma non solo) e delle sigillature apposte su di essi. Anche qui vengono proposti studi di casi, per l’impossibilità di trattare in modo completo le problematiche della ceramica anatolica di secondo millennio. Ci si sofferma tra l’altro sulla nomenclatura dei recipienti nelle fonti testuali, proponendo alcune ipotesi di identificazione. Anche quando l’identificazione è possibile o probabile, si riscontra tuttavia la pratica di utilizzare lo stesso tipo di contenitore per diversi prodotti alimentari. Infine, in una breve parte finale si tenta di collocare questi contenitori nel loro contesto archeologico e di determinare l’organizzazione e la disposizione interna degli spazi di stoccaggio. III.3. Protezione e gestione degli spazi di stoccaggio. La terza parte è dedicata allo studio della gestione e protezione degli spazi di stoccaggio. La protezione e la sicurezza dei magazzini sono analizzate da due punti di vista (capitolo 1): la protezione contro gli attacchi naturali e la sicurezza contro i furti. Diverse tecniche di difesa sono utilizzate, spesso in modo congiunto, per creare condizioni ottimali di conservazione: dalle trappole per animali, agli insetticidi naturali, agli incantesimi. Gli incantesimi possono essere anche utilizzati come modo di lotta contro i furti. La sicurezza è ricercata attraverso la limitazione di porte e finestre, che vengono per lo più muniti di dispositivi di chiusura (sigillatura e chiavistello). Un lungo capitolo è poi dedicato alle gestione dei prodotti alimentari (capitolo 2). Le pratiche amministrative del secondo millennio in Anatolia sono ancora relativamente mal conosciute, sia per quanto riguarda la gestione diretta degli alimenti, sia altri aspetti ad essa legati (gestione degli animali, dei giardini e dei campi, distribuzione delle razioni ecc.). I marchi apposti sulle giare costituiscono uno degli elementi di riflessione. Ma vi sono anche altri materiali discussi, come le falci di luna miniaturizzate in ceramica e, naturalmente, le sigillature. La disposizione delle sigillature al momento della loro scoperta permette infatti -- a condizione che vi sia un rilievo preciso -- di determinare quello che era sigillato e per conto di chi; e così di ricostituire una parte dell’organizzazione amministrativa interna e dei suoi rapporti con l’esterno. Dalle fonti testuali ittite si ricavano in proposito molte informazioni, a cui si aggiungono quelle sul calendario agricolo e religioso e sul personale addetto ai prodotti alimentari (per es. l’ AGRIG, responsabile dei magazzini reali). III.4. Sintesi. Una volta catalogati e analizzati, i dati devono essere rimessi nel loro contesto, tanto topografico, alla scala della città, geografico, alla scala dell’Anatolia centrale, che amministrativo e storico allo scopo di stabilire un bilancio, periodo per periodo (prima il periodo paleo assiriano poi il periodo ittita) dei metodi di conservazione e delle tecniche di stoccaggio. Si osserva una grande sproporzione nei dati ma anche, per ogni periodo, una differenza nelle natura della documentazione disponibile soprattutto al livello testuale. Infatti il periodo dei fondachi assiriani della Cappadocia ha messo in evidenza principalmente delle abitazioni e degli archivi privati (a Kültepe, l’antica Kanes soprattutto) allora che i testi del dominio ittita appartengono in maggior parte alla sfera religiosa che l’abitazione ittita ci é conosciuta meno bene. Del resto l’organizzazione politica e amministrativa dei due periodi non é del tutto simile. Nonostante ciò i dati consultati sono abbastanza complementari e il paragone fra i due periodi permette di avere una visione d’insieme più precisa. IV. Conclusione. Nello stato attuale della documentazione il quadro presentato é ancora parziale, ma questo esame approfondito permette di capire in che modo lo stoccaggio si integrava nella vita quotidiana degli antichi Anatoliani. E pare che lo stoccaggio sia stato presente ovunque. Non é stato possibile scoprire le evoluzioni tecniche relative ai metodi di conservazione o ai dispositivi di stoccaggio, né delle vere e proprie particolarità geografiche. Ciò nonostante i risultati di questo studio dimostrano chiaramente che la presenza di installazioni di stoccaggio e il modo con cui sono state concepite rispondono a dei bisogni precisi che si inscrivono generalmente in modi di pensiero e di organizzazione globali. Questa riflessione ci spinge dunque a considerare con maggior profondità gli aspetti fondamentali della vita quotidiana e più specialmente a prendere in considerazione le sistemazioni di stoccaggio, comprese le semplici fosse talvolta trascurate. Bisogna imparare a considerare questi dispositivi non solo come semplici installazioni tecniche ma anche da un punto di vista interdisciplinare. Infatti il loro studio permette di stabilire i fondamenti di une conoscenza molto più vicina alla realtà antica in domini tanto diversi quanto la storia delle tecniche, l’urbanistica o ancora l’organizzazione amministrativa dell’Anatolia durante il II millennio avanti Cristo. Questo é vero per lo stoccaggio ma ugualmente per altri domini della vita quotidiana ancora troppo poco evocati.
Andrianary, Juliana. "Etude de la contamination des denrées alimentaires par le relargage de produits organovolatils issus de l'emballage". Toulouse 3, 1995. http://www.theses.fr/1995TOU30173.
Texto completoLates, Vasilica-Adriana. "Systèmes bioanalytiques pour la détermination de la capacité antioxydante et l’ochratoxine A dans les denrées alimentaires". Perpignan, 2011. http://www.theses.fr/2011PERP1054.
Texto completoDaily intake of antioxidants (natural constituents of foodstuffs) reduces the appearance of oxidative stress related diseases. A fast method for quantification of antioxidant activity could serve as an attractive criterion for aliments quality. In this work, a new analytical tool for antioxidant capacity determination was developed. Based on an original coupling between a enzymatic bioreactor and an amperometric biosensor, the system was included in a flow manifold, allowing the processing of real samples with a high throughput rate. Foodstuffs contamination with mycotoxins, secondary fungal metabolites, is an increasing worldwide concern because of the hazard that these compounds present. Together with preventive measures, a fast screening is a way of avoiding the toxic effects upon human health. Hence, we have developed a new analytical tool for the detection of ochratoxin A in wine samples. The immunospecific recognition based on immobilized antibodies on different supports (screen-printed electrodes, porous glass beads), monitored via a redox probe or an enzymatic reaction, is the principle of our technique, capable of in situ measurements
Gaudin, Valérie. "Caractérisation de la performance et validation des méthodes de dépistage des résidus d’antibiotiques dans les denrées alimentaires". Thesis, Rennes 1, 2016. http://www.theses.fr/2016REN1B006/document.
Texto completoThe use of antibiotic residues for animal treatment could lead to the presence of antibiotic residues in food of animal origin. The consumer could face some risks (eg. toxicological, allergies, bacterial resistance), due to these residues. The setting of regulatory limits or these residues and an adapted control of food products are thus essential to guarantee the safety of the consumers. Screening methods are used in first intention and represent the critical stage of the control. The validation of a method will guarantee that the method if fitted for purpose, adapted to the regulatory expectations and give evidence of its performance. The validation is mandatory due to international standards (ie. ISO 17025) and regulatory requirements (ie. European decision 2002/657/EC). In a first part, the diversity of screening methods is presented. The conventional methods, microbiological or immunological types, developed in the 1980s, are always used, because of their moderate cost. Innovative methods, called biosensors, consist of a bioreceptor (eg. antibody, aptamer) and a transducer (eg. electrochemical, optical, mass sensitive, calorimetric) for the detection of the signal. These methods are in continuous development and the technological progress allows developing more, more sensitive, portable and sometimes economic methods. In a second part, various approaches of validation, in the form of regulations, guidelines or standards, are discussed. The validation of a method contains two stages: first of all the characterization of the performances, then the validation itself with regard to preestablished criteria. The approaches can be absolute (a single method) or relative (comparison of methods), global (combination of several characteristics in only one) or criterion by criterion. The object of this thesis is to compare these various approaches of validation, to conclude on their potential application for different residue screening methods and to determine if their conclusions are equivalent or not. Various approaches have been tested by applying them to the validation of screening methods of various types: conventional methods (microbiological and immunological) and innovative optical biosensors. The approach by comparison of methods is not fitted to screening methods for antibiotic residues. Indeed, the choice of the reference method is complicated because there are no standardized methods. Furthermore, the chosen reference methods often have very different principles from the alternative method and are less sensitive most of the time. The global approach, such as the Probability of detection (POD) and the accuracy profile are applicable to the screening methods. These recent approaches are more and more used in other fields and present an interest to be developed for the screening methods for antibiotic residues. Finally, the criterion by criterion approach of the European decision 20002/657/EC and the European guideline for the validation of screening methods of 2010, usually applied to the screening methods for antibiotic residues, introduced a major characteristic and an improvement in the validation which is the detection capability (CCß). In conclusion, the screening methods are constantly evolving, thanks to the development of new biosensors. The improvement of their performances allows answering better and better to the issue of the control of antibiotic residues in foodstuffs. The validation of the methods is essential to guarantee an effective control. We were able to observe the evolution of the validation these last 20 years, through the works of this thesis. This evolution has to continue and perspectives of evolution of guidelines, regulations and standards of validation are presented in this thesis
Ha, Duyen Tu. "Contribution à l'étude du comportement de sujets humains au cours de séances d'évaluation sensorielle de denrées alimentaires". Dijon, 1988. http://www.theses.fr/1988DIJOS043.
Texto completoLevy, Caroline. "Principaux facteurs influençant l'efficacité de la lumière pulsée pour la décontamination des microorganismes pathogènes et d'altération des denrées alimentaires". Phd thesis, Université d'Avignon, 2010. http://tel.archives-ouvertes.fr/tel-00747302.
Texto completoLevy, Caroline. "Principaux facteurs influençant l'efficacité de la lumière pulsée pour la décontamination des microorganismes pathogènes et d’altération des denrées alimentaires". Thesis, Avignon, 2010. http://www.theses.fr/2010AVIG0633/document.
Texto completoMicrobial decontamination is a major concern in the food industry. Non-thermal physical technologies are increasingly used. Pulsed Light used to decontaminate surfaces and clear liquids is one of these new technologies. Pulsed Light uses intense flashes of white light rich in UV, delivered in less than one millisecond. Most of treatments are characterised in the literature using parameters which are specific to the equipment. The aim of this study was firstly to characterise the PL treatment in expressing a log reduction as a function of the dose received by the microorganism. The pulsed light pilot of the CLARANOR company allowed a high decontamination of B. subtilis spores and other sporulating bacterial species, with more than 5 log reductions at fluences lower than 1.5 J/cm², obtained in only one flash. The development of a spray inoculation method was made to evaluate the decontamination efficiency on different surfaces, including hydrophobic surfaces, with a monolayer inoculation. The Pulsed light efficiency on inert surfaces such as polystyrene lead to high decontaminations including B. subtilis and A. niger spores, with more than 4 log reductions using fluences lower than 1 J/cm² in both cases. The influence of the physical factors of the light showed that UV wavelengths are essential for the decontamination, but the efficiency is not totally explained by the action of the UV-C dose. The efficiency of pulsed light allowed to study sugar syrup decontamination, in view of industrial application. Three log reductions of A. acidoterrestris spores were obtained in 10 mm thickness sugar syrup, using a flow-through system
Camargo, Do Amarante Alvaro César. "Application de la mesure de densité de flux de chaleur à la caractérisation du procédé de surgélation des denrées alimentaires". Compiègne, 2004. http://www.theses.fr/2004COMP1537.
Texto completoThis work deals with heat flux measurement in food freezing processes. First, protocols were developed to calibrate the sensors, at subzero temperatures, submitted to steady and unsteady state heat transfer. Following this, the sens ors were applied directly to vegetables undergoing freezing to measure the local heat transfer coefficients. Ln a second application, plastic transducers were conceived to map the variability of the heat transfer coefficients in different industrial freezers. The results are in good agreement with values calculated by classical methods. The final part of this work focused on the conjugated effects of the blanching and the freezing processes on the textural, color and drip loss quality parameters of a vegetable product (green beans). The HTST blanching protocols reduced firmness and color degradation and minimized drip loss after thawing. High freezing rates avoided severe degradation of vegetable tissues
Takahashi, Teiji. "La sécurité et la qualité des denrées alimentaires : étude comparée, Japon - UE - Etats-Unis : de la science à la confiance". Toulouse 1, 2008. http://www.theses.fr/2008TOU10075.
Texto completoThe legislative and administrative existing system for the food safety, which has not been well adapted to the new situation in the society of risk, was reformed in the EU, Japan and the United States at the beginning of the 21st century. The three territories have introduced the risk analysis based on the scientific principle. However, the notion of the food safety is different among three territories. The EU adopted the largest notion of food safety, in order to secure the food safety and to restore the consumers' confidence. In addition, the EU introduced the new measures that are not justified by the risk analysis, such as the traceability, as an important element for the high level of food safety. The United States adopted limited notion of food safety, in insisting that the measures should be taken by the scientific evidences. It, however, classified the new measures as the task conducted voluntarily by the private sector. Because of such difference of the food safety, the modalities of the application of the risk analysis are different among the three territories, in particular, for the precautionary principle and the consideration of the social and cultural factors for deciding the measures. The divergence of the legislation and regulations of each territory is attributed to such difference of the notion of food safety. In addition, it could produce conflicts in the international trade, although an agreement pertinent was adopted in the framework of the WTO. Japan should make clear the legislation concerning the food safety, so as that the Japanese position is to better understandable to consumers and to the foreign countries. Concerning the food quality, the consumers' interest has shifted from the negative quality to the positive quality. The later quality is achieved only by the control of the process of the production. In this connection, appropriate systems are examined and developed not only by the public sector but also by the private sector in the EU and Japan. These efforts give an affluence to the notion of food quality. The existing rules of the international trade are not well adapted to the procress defined products, including the European quality certification products. It is indispensable to identify and develop appropriate measures in order to respond in an effective manner to consumers' growing needs for the positive quality. In this regards, Japan that has not developed the food quality policy, should elaborate the concrete legislation to secure the food quality that is suitable to the Japanese diet habit and the characteristics of Japanese agriculture
El, Fartah Habsaoui Souad. "Détection du traitement ionisant de denrées alimentaires : étude de la fraction volatile d'une matrice alimentaire riche en lipide : application d'autres techniques (RPE & TL) à la détection d'une matrice complexe". Aix-Marseille 3, 2001. http://www.theses.fr/2001AIX30013.
Texto completoIrradiation is a treatment increasing hygienic quality and time storage of foodstuffs. It is necessary to have simple methods of detection to prove whether this treatment was applied or not. We used three methods: gas chromatography coupled with a dynamic head space (GC-DCI), electron spin resonance (ESR) and thermoluminescence (TL). At first, we studied the volatile fraction on egg lipid matrix by using the GC-DCI. We then studied the radiolysis mechanism of yolk egg, and compared the effect of ionisation of lipids before (01) and after (El) their extraction from egg. The observed differences between 01 and El were explained by the absence of vitamin E in the second matrix. We studied the effect of vitamin E on the radiolysis mechanism
Kyaboba, Kasobwa Léon. "La prévention des atteintes à la sécurité des consommateurs de denrées alimentaires: étude comparée des droits congolais et belge et de l'Union européenne". Doctoral thesis, Universite Libre de Bruxelles, 2001. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/211556.
Texto completoPelicaen, Rudy. "Genome-scale metabolic modeling of candidate functional starter cultures for cocoa bean fermentation". Doctoral thesis, Universite Libre de Bruxelles, 2020. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/308886.
Texto completoLa fermentation du cacao est un processus essentiel pour obtenir la matière première nécessaire pour la production de produits dérivés du cacao, comme par exemple le chocolat. Une fermentation de cacao favorable est caractérisée par la domination de trois groupes de microorganismes :les levures, les bactéries lactiques, et les bactéries acétiques. L'utilisation de cultures de départ fonctionnelles permet un meilleur contrôle sur le processus de fermentation. En ce qui concerne les bactéries, de nombreuses cultures "starter" ont été proposées, à savoir Lactobacillus fermentum 222 et Lactobacillus plantarum 80 pour les bactéries lactiques et Acetobacter pasteurianus 386B, Acetobacter ghanensis LMG 23848T, et Acetobacter senegalensis 108B pour les bactéries acétiques. Le métabolisme des bactéries constitue une partie importante de leur physiologie et la recherche actuelle se concentre de plus en plus sur la modélisation du métabolisme et la simulation des flux métaboliques par ordinateur. Cette thèse de doctorat a été consacrée au développement et à l'analyse de tels modèles computationnels pour des cultures fonctionnelles "starter" proposés pour la fermentation du cacao.Les modèles qui ont été développés dans cette thèse sont des modèles métaboliques à l’échelle du génome. La reconstruction du réseau métabolique a entraîné la ré-annotation du génome, une étude de génomique comparative, la curation manuelle des annotations et la validation du modèle par des expériences in vitro. La modélisation nous a permis de contextualiser des données expérimentales déjà publiées pour en obtenir de nouvelles informations concernant les propriétés métaboliques des cultures starter. Des simulations utilisant le modèle métabolique de A. pasteurianus 386B ont clarifié les rôles métaboliques de l’acide lactique et de l’éthanol, les propriétés énergétiques de sa chaîne respiratoire, et ont permis d'assigner un rôle possible à une NAD(P)+ transhydrogénase. La modélisation de la dynamique des métabolites provenant d’un milieu de croissance de A. ghanensis LMG 23848T dans des conditions simulant la fermentation du cacao, a mis en évidence une stratégie alternative de croissance biphasique comparé à A. pasteurianus 386B. Ceci est dû à une différence dans le taux de consommation de l’acide lactique et à l’éventuelle production de pyruvate. Pour A. senegalensis 108B, les expériences ont démontré, tant pour l’acide lactique que pour l’acide citrique, que ces sources de carbone permettaient, à elles seules, la croissance de cette bactérie. L’absence du cycle du glyoxylate chez A. senegalensis 108B ne correspondait pas à la description de cette espèce, laquelle pouvant croître sur l’éthanol comme seule source de carbone. Pour L. fermentum 222 et L. plantarum 80, la modélisation de leur métabolisme du carbone a permis d’explorer les distributions de flux métaboliques en fonction des substrats consommés. Les simulations ont aussi révélé le manque de connaissance que nous avons sur ces bactéries lactiques, telle que la consommation de substrats non identifiés venant du milieu de croissance et qui pourrait influencer leur dynamique de croissance.En résumé, la modélisation métabolique à l’échelle du génome des cultures starter proposées pour la fermentation du cacao a permis le développement d’outils in silico qui peuvent être utilisés pour mieux comprendre le métabolisme global de ces souches.
Het cacaoboonfermentatieproces is een essentieel maar spontaan proces dat nodig is om de noodzakelijke grondstof, met name de gefermenteerde cacaobonen, voor de productie van cacao-afgeleide producten, waaronder chocolade, te bekomen. Succesvolle cacaoboonfermentatieprocessen worden typisch gedomineerd door drie microbiële groepen, met name gisten, melkzuurbacteriën en azijnzuurbacteriën. Om meer controle te verkrijgen over het fermentatieproces is het gebruik van functionele starterculturen aangewezen. In vorige studies werd reeds een reeks kandidaat-functionele starterculturen voorgesteld. Voor de melkzuurbacteriën zijn dit Lactobacillus fermentum 222 en Lactobacillus plantarum 80 en voor de azijnzuurbacteriën zijn dit Acetobacter pasteurianus 386B, Acetobacter ghanensis LMG 23848T en Acetobacter senegalensis 108B. Het metabolisme van bacteriën bepaalt in grote mate hun fysiologie, en dit wordt recent onderzocht door middel van computationele modellen. Het ontwikkelen en analyseren van zulke modellen voor de voorgestelde kandidaat-functionele starterculturen vormde het onderwerp van deze doctoraatsthesis.De computationele modellen waarvan sprake waren genoomwijde metabole modellen (GEMs), dewelke het repertoire aan metabole enzymen en de biochemische reacties die zij katalyseren in de bacteriële cellen omvat. De reconstructie van het metabole netwerk op genoomschaal vraagt om een gecombineerde aanpak van hoge-kwaliteit genoomherannotatie, comparatieve genomica en experimentele validatie. De GEMs werden gebruikt om reeds gepubliceerde experimentele data onder cacaofermentatiecondities te contextualiseren en nieuwe inzichten te verkrijgen in de metabole karakteristieken van de kandidaat-functionele starterculturen. Door middel van simulaties met het A. pasteurianus 386B GEM kon de metabole rol van melkzuur en ethanol, en de energetische karakteristieken van de aerobe respiratieketen van deze stam aangetoond worden, alsook de mogelijke metabole functie van een NAD(P)+ transhydrogenase. Het modelleren van de microbiële dynamica van A. ghanensis LMG 23848T onder cacaofermentatiecondities wees op een alternatieve strategie voor de tweevoudige groei van deze stam ten opzichte van de tweevoudige groei van A. pasteurianus 386B onder dezelfde condities, en dit omwille van een verschil in melkzuurconsumptiesnelheid en pyruvaatsecretie. Voor A. senegalensis 108B werd aangetoond dat deze stam, naast melkzuur, ook op citroenzuur als enige koolstofbron kon groeien. De afwezigheid van de glyoxylaatcyclus, voorspeld op basis van het genoom, bij A. senegalensis 108B is in tegenstelling tot de soortbeschrijving, dewelke stipuleert dat deze azijnzuurbacteriesoort in staat is tot groei op ethanol als enige koolstofbron. Voor L. fermentum 222 en L. plantarum 80 leidde de ontwikkeling van GEMs tot nieuwe inzichten in de mogelijke metabole fluxverdelingen, voornamelijk ten aanzien van substraatverbruik. Het modelleren van de microbiële dynamica wees ook op een tekortkoming aan huidige kennis over deze stammen, bijvoorbeeld met betrekking tot het gebruik van ongedefinieerde substraten in een rijk groeimedium.Samenvattend werden door middel van de ontwikkelde GEMs van de kandidaat-functionele starterculturen voor cacaoboonfermentatieprocessen nieuwe inzichten verkregen in hun metabolisme en dit op systeemniveau.
Doctorat en Sciences
info:eu-repo/semantics/nonPublished
Li, Yan. "Contribution of ceramic food contact materials to the exposure of consumers to metals in Belgium". Doctoral thesis, Universite Libre de Bruxelles, 2018. https://dipot.ulb.ac.be/dspace/bitstream/2013/277640/4/text.pdf.
Texto completoLes articles en céramique à vocation alimentaire sont régulés en Europe par la Directive 84/500/EEC, qui établit les limites maximale autorisées de plomb et de cadmium cédées par ces objets en céramiques, sous des conditions d'essai décrites dans la Directive. Depuis 1984, date de la Directive, les données scientifiques concernant les effets néfastes du Pb et du Cd mais aussi d'autres métaux sur la santé se sont accumulés. Une révision de la Directive est donc en discussion, avec pour objectif de réduire les limites autorisée en Pb et Cd, et d'en étendre la portée à d'autres éléments. Dans ce contexte, la présente thèse discute le contenu de la Directive en vue d'une protection adéquate des consommateurs. Ce travail comprend une partie expérimentale dédiée à la cession du Pb, du Cd et d'autres éléments par des objets en céramique, une étude d'exposition au Pb et au Cd, et une analyse de risques. Sur cette base, de nouvelles limites autorisées sont proposées.Dans la partie expérimentale, une méthode analytique permettant la quantification simultanée du Pb, du Cd et jusqu'à 17 autres éléments a été implémentée et validée. Afin d'évaluer à quel point les conditions d'essai de la Directive sont représentatives d'une utilisation réelle des céramiques à usage alimentaire, l'influence de différents paramètres sur la quantité de métaux cédés a été examinée en détail. En particulier, la nature du simulant alimentaire (acide acétique vs. acide citrique), le pH, la température et les modes de chauffage ont été étudiés, de même que des essais de migration successifs, plus à même de représenter l'usage répété des céramiques dans la vie courante. Le protocole de la Directive actuelle est représentatif d'un usage de type remplissage par des liquides chauds (thé, café, soupe). Cependant, pour des usages de type cuisine à plus haute température, les quantités cédées sont beaucoup plus importantes et il est donc suggéré d'établir de nouveaux protocoles représentatif de ces conditions. Un protocole alternatif permettant d'accélérer l'essai de migration à température ambiante est également proposé.A la suite de cette partie expérimentale, une étude d'exposition au Pb et au Cd par le biais d'articles en céramique a été effectuée suivant trois approches incrémentales, à savoir une évaluation par criblage, une évaluation déterministe raffinée, et une évaluation probabiliste. Enfin, une analyse de risque intégrant d'autres sources alimentaires d'ingestion de métaux est développée. Une attention particulière a été accordée aux groupes vulnérables tels que les enfants.Sur base de ce travail, de nouvelles limites maximales autorisées sont proposées pour le plomb et le cadmium. En outre, il est proposé d'intégrer l'aluminium, le barium, le fer, le nickel, le lithium, le manganèse, le cobalt, le cuivre, le zinc, le chrome et l'arsenic dans l'objet de la Directive, et des limites autorisées sont proposées pour ces éléments.
Doctorat en Sciences
info:eu-repo/semantics/nonPublished
Rojo, Poveda Olga. "Valorisation of Compounds with High Nutritional Value from Cocoa By-Products as Food Ingredients and Additives". Doctoral thesis, Universite Libre de Bruxelles, 2021. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/322988.
Texto completoDoctorat en Sciences biomédicales et pharmaceutiques (Pharmacie)
info:eu-repo/semantics/nonPublished
Queiroz, Priscilla Régis Cunha de. "Trabalho e cotidiano: produção e comércio de gêneros alimentícios em Fortaleza, no final do XIX e início do século XX". www.teses.ufc.br, 2011. http://www.repositorio.ufc.br/handle/riufc/7713.
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Neste trabalho, procuramos compreender o comércio e a produção de gêneros alimentícios em Fortaleza, no final do século XIX e início do XX, enfocando como trabalhadores e moradores da cidade relacionavam-se por meio dessas duas vias da vida urbana. Assim, tentamos mostrar algumas das variadas formas em que se desenhou o comércio de alimentos na capital e como os trabalhadores inseriram-se nesse circuito que engendrava diferentes sujeitos, promovendo, por um lado, aproximações e relações de solidariedade, mas, por outro, conflitos e contradições. Para tal empresa, utilizamos uma gama variada de documentos, tais como: livros de registros de firmas, informes publicitários, almanaques, processos crimes, jornais, códigos legislativos e crônicas.
Le sujet de ce travaille c’est le commerce et la production des denrées alimentaires à la ville de Fortaleza entre la fin du XIXe siècle et le début du XXe. L’objetif principal de l’abordage c’est apercevoir les rapports établies entre les travailleurs et les habitants de la ville dans les marché des provisions alimentaire, comme la production et commercialisation de ces genres. Parmi d’autre question, on essaye comprendre comment a été organiser le commerce des denrés alimentaire à ville de Fortaleza et comment s’organisaient les travailleur de ce secteur, ainsi que les relations de solidarité établies entre eux, et même les conflits et contradictions dans les relations entre ces sujets. Pour le développement de la recherché, on à utilisé des sortes variées de documents, telles que: livres d’enregistrement de firmes, communiqué publicitaire, almanachs, procès criminel, journaux, code législatifs et chroniques.
Allais, Irène. "Transferts thermiques au cours de la refrigeration avec brumisation d'un empilement de denrees alimentaires". Massy, ENSIA, 1997. http://www.theses.fr/1997EIAA0077.
Texto completoZALO, BEDJO HONORE. "Visualisation et modelisation des transferts thermiques convectifs internes lors de l'appertisation des denrees alimentaires". Paris 12, 1999. http://www.theses.fr/1999PA120015.
Texto completoBastardo-Fernandez, Isabel. "Vers une fiabilité améliorée de la détermination de (nano)particules de TiO2 par single particle inductively coupled plasma-mass spectrometry : application à la caractérisation des aliments et aux études de migration". Electronic Thesis or Diss., Maisons-Alfort, École nationale vétérinaire d'Alfort, 2024. http://www.theses.fr/2024ENVA0001.
Texto completoThis PhD project aims primarily to improve the reliability of the characterisation of TiO2 nanoparticles (NPs) and to gain knowledge of the food additive E171 and in real-life applications such as migration of these NPs from food packaging. In the first part of the study (to be carried out at Anses), a new approach for TiO2 NPs characterisation will be developed and optimized by using the single particle approach in combination with inductively coupled plasma-triple quadrupole mass spectrometry (Sp-ICP-QQQMS). For this purpose, the most critical analytical parameters, such as the transport efficiency (TE) calculation methods and the sample introduction system will be assessed under different working conditions (e.g. reaction gas, choice of isotope). In the latter case, two high efficiency sample introduction systems (APEX type) will be critically compared. Further, a complementary Sp approach based on ICP-high resolution MS (Sp-ICP-HRMS) will be developed at LNE. The novelty in this case will be the use of a high resolution (magnetic sector field) ICP-MS for detection, which is the state-of-the art technique for trace and ultra-trace metals determination of highly interfered elements such as the case of Ti. An in-house injection system will also be optimized to increase the transport efficiency and sensitivity. Method validation by inter-laboratory comparison between LNE and ANSES will be achieved here. A truly added value of the project will be the assessment of the measurement uncertainty related to TiO2 NPs characterization by both Sp-ICP-MS (QQQ and HR) approaches. The uncertainty calculations will take into account, not only the experimental reproducibility and the uncertainties of each variables required to convert ICP-MS signal into NPs size and concentration, but also and for the first time, the effect of the choice of the cut-off to discriminate the ICP-MS ionic signal from that of NPs. The effect of deviations from the spherical shape on the sizes will also be explored and compared with scanning electron microscopy (SEM), which is the reference method for NPs characterisation. The project also aims at the preparation and exhaustive characterization of a real-life (food additive) reference material containing TiO2 nanoparticles. A feasibility study of the development of an E171-based RM under a suspension form will be carried out. For this purpose, a representative E171 sample will be prepared and fully characterized by a panel of complementary techniques, such as SEM, Sp-ICP-QQQ MS, Sp-ICP-HRMS, X-ray diffraction (XRD) to accurately assess the main parameters of interest, such as the median and mean diameter, size distribution, fraction of nanoparticles, chemical impurities and crystallographic fraction. Finally, both analytical approaches developed at Anses and LNE, including the developed method for global uncertainty assessment, will be applied to the study of the transfer of TiO2 NPs from food packaging. All along the project, the size data obtained by using the newly developed “single particle” based approaches for TiO2 NPs characterisation will be compared to SEM measurements, which is the reference method for size in this study field. Food packaging migration studies is indeed a selected case study where Sp-ICP-MS has the potential of supplying additional information compared to other instruments, such as: particle concentration, proportion of particulate vs. dissolved form, which are of importance for migration as well as to improve risk assessment studies
Rhouati, Amina. "Développement de méthodes bioanalytiques à base d’aptamères pour la détermination de l’ochratoxine A dans les denrees alimentaires". Perpignan, 2013. http://www.theses.fr/2013PERP0003.
Texto completoOchratoxin A (OTA), an isoucoumarinic mycotoxin produced by the genra Aspergillus and Penicillium, is a common contaminant of several foodstuffs. Even in trace amounts, OTA has adverse affects on human and animal health: nephrotoxic, teratogenic, neurotoxic, immunosuppressive and it was considered by the international Agency of Research on Cancer (IARC) as a potential carcinogenic agent (group 2B). In order to meet food safety concerns and official legislated regulations, analytical methods, mainly based on chromatographic techniques, have been reported for OTA detection. Despite their effectiveness, these techniques remain expensive and require qualified skilled personnel, alternatives strategies are emerging and novel technologies based on biochemical methods. These techniques are based on the interaction target-recognition element. We use in this work, a new class of biomolecules called aptamers. They are single or double stranded DNA or RNA, selected by their ability to recognise a target, by a combinatorial method of selection in vitro called SELEX (Systematic Evolution of Ligands by EXponantial enrichment). The aim of this work is the development of new methods based on aptamers for OTA determination in foodstuffs. We will develop two methods, one method for extraction and another one for detection. The first one consists in an aptamer-based affinity column or oligosorbent. This device of extraction was evaluated in term of retention, specificity, selectivity and regeneration. While the second is based on an aptasensor developed in a fully automated system. All the optimizations and manipulations were performed using automated sequences. After optimizations, these two methods are applied for OTA determination in real beer samples. The obtained limits of detection are much lower than the maximum tolerated levels of OTA in set by the European commission. Also, the high recovery yields obtained show the good applicability of the developed oligosorbent and aptasensor in real sample without matrices effect
Jeambrun, Marion. "L'uranium et ses descendants dans la chaine alimentaire". Phd thesis, Université de Strasbourg, 2012. http://tel.archives-ouvertes.fr/tel-00821054.
Texto completoLETOURNEUR, FABIENNE. "Developpement de methodes sensorielles et analytiques pour la caracterisation de cartons imprimes destines a l'emballage de denrees alimentaires". Paris 6, 1991. http://www.theses.fr/1991PA066206.
Texto completoCoupin, David Schwartzbrod Janine. "Incidence de la salmonella et de la listeria monocytogènes dans les denrées alimentaires bilan analytique sur cinq ans au Laboratoire Vétérinaire et ALimentaire Départemental de Meurthe-et-Moselle (LVAD 54) /". [S.l.] : [s.n.], 2008. http://www.scd.uhp-nancy.fr/docnum/SCDPHA_T_2008_COUPIN_DAVID.pdf.
Texto completoBertoli, Monique. "Evaluation de la concentration de certains polluants dans les denrées alimentaires et les tissus humains". Grenoble 2 : ANRT, 1988. http://catalogue.bnf.fr/ark:/12148/cb37611887x.
Texto completoKassouf, Amine. "Sécurité sanitaire des denrées au contact de matériau d'emballage : proposition d'une démarche méthodologique". Electronic Thesis or Diss., Paris, AgroParisTech, 2015. http://www.theses.fr/2015AGPT0006.
Texto completoCompliance of plastic food contact materials (FCMs) with current legal specifications requires a better knowledge of their composition as well as their interaction phenomena with food in contact. Inspired by non-hypothesis driven metabolomics approaches, mining useful information in spectral and chromatographic fingerprints such as those generated by mid-infrared spectroscopy (MIR), gas and liquid chromatography coupled to mass spectrometry (GCMS and LC-MS) and 3D front face fluorescence spectroscopy, is becoming a key step in recent advancements in analytical chemistry, which we applied for the safety evaluation of FCMs. Innovative chemometric tools were used especially independent components analysis (ICA). In fact, the developed analytical approaches, that combine analytical fingerprints with chemometrics, helped to extract relevant information about the composition of these materials, such as intentionally added substances, listed in the EU regulations Nº10/2011, and also unknown molecules resulting from chemical reactivity and contamination. This approach was validated in particular for monitoring polyethylene terephthalate bottles manufacturing process as well as for the quantification of plasticizers in polylactide. Moreover, the proposed non-targeted methodologies proved their efficiency in highlighting the reactivity of migrating compounds from FCMs into complex foodstuffs such as olive oils. The scope of the developed approaches is not limited to the study of FCMs safety. The combination of MIR fingerprints with ICA allowed us to ensure an effective separation of the main plastic packaging materials. This approach could easily find applications in the sorting of plastic wastes prior to recycling
Ha, Duyen Tu. "Contribution à l'étude du comportement de sujets humains au cours de séances d'évaluation sensorielle de denrées alimentaires". Grenoble 2 : ANRT, 1988. http://catalogue.bnf.fr/ark:/12148/cb376141793.
Texto completoLEXTRAIT, PATRICIA. "Aspects comportementaux, electrophysiologiques et chimiques de la communication olfactive chez les insectes ravageurs de denrees alimentaires. Etude de callosobruchus maculatus (coleoptera : bruchidae)". Tours, 1994. http://www.theses.fr/1994TOUR4019.
Texto completoRouyer, Philippe. "La distribution automatique des boissons froides et chaudes et des denrées alimentaires solides froides dans les collectivités : législation, aspects commerciaux, critères de qualité /". Paris : Association pour la promotion industrie agriculture, 1986. http://catalogue.bnf.fr/ark:/12148/cb36630159s.
Texto completoAndrieux, Albin. "Encadrement normatif de l' "agroaliment" et développement durable". Thesis, Paris 1, 2015. http://www.theses.fr/2015PA010285/document.
Texto completoDespite the fact that sustainable development has widely penetrated the legal domain, it remains non-binding. Indeed, this concept appears to be an objective driving political action, but it seems difficult to perceive its implementation into binding legal instruments. Because of its environmental, social and economic impacts, agriculture, particularly its activities related to the food industry, appears to be an appropriate field for analyzing sustainable development from a legal perspective. The intensification of international food trade is not the result of a chaotic international regulation: it is supported and regulated through multilateral/bilateral trade agreements and by international organizations. The WTO plays a paramount role in international trade regulation, but it seems that its competences do not expand beyond economical concerns. In this quest for sustainable development, consumers should not be forgotten. Their economic power enables them to promote sustainable development. However, despite several legal norms regulating food information, consumers have to deal with a tremendous amount of product statements, promoting their qualities and their compliance with sustainable development. The analysis of the legal frame of food stuff through a sustainable development viewpoint provides two key lessons. On one hand, this frame can be apprehended as a comprehensive system challenging traditional areas of law. On the other hand, it lightens impediments to achieving sustainable development
Viale, Béatrice. "LE STATUT JURIDIQUE DE L'ALIMENTATION EN DROIT COMMUNAUTAIRE - DROIT DE L'ALIMENTATION". Phd thesis, Rennes 1, 2001. http://tel.archives-ouvertes.fr/tel-00106335.
Texto completoUne remise en cause de cette approche est manifeste depuis le déclenchement de la crise de la " Vache folle " en mars 1996. Crise de prime abord conjoncturelle, elle a eu de nombreuses implications notamment quant au mode d'appréhension de tout le secteur alimentaire, dont elle invite à revisiter le statut juridique.
Largement réorganisé, celui-ci tend à devenir le cadre d'une action cohérente grâce à la consécration de la notion de chaîne alimentaire et au développement d'instruments adaptés à la gestion des risques. De plus, la poursuite de l'objectif de sécurité alimentaire oriente désormais toute l'action communautaire fondée sur les principes de précaution et de prévention. Ces nouvelles orientations devront être pleinement articulées avec les exigences des accords multilatéraux conclus dans le cadre de l'OMC et, par ailleurs, elles confortent, peu à peu, les droits à la protection de la santé et à l'information reconnus aux consommateurs. Faudrait-il au-delà leur reconnaître un droit fondamental à la sécurité ?