Literatura académica sobre el tema "Réduction de sel"
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Artículos de revistas sobre el tema "Réduction de sel"
Bochud, Murielle, Fred Paccaud y Michel Burnier. "[b]Réduction[/b] de la consommation de sel : opportunité, impact et stratégies". Revue Médicale Suisse 8, n.º 348 (2012): 1443–47. http://dx.doi.org/10.53738/revmed.2012.8.348.1443.
Texto completoBochud, Murielle, Michel Burnier, Pedro-Manuel Marques-Vidal y Feud Paccaud. "Réduction de la consommation de sel : une mesure importante de santé publique en Suisse". Revue Médicale Suisse 6, n.º 239 (2010): 494–98. http://dx.doi.org/10.53738/revmed.2010.6.239.0494.
Texto completoBrieu, M. y M. Gillet. "Étude par microdiffraction des particules icosaédriques de nickel obtenues par réduction d'un sel en phase liquide". Thin Solid Films 167, n.º 1-2 (diciembre de 1988): 149–60. http://dx.doi.org/10.1016/0040-6090(88)90491-9.
Texto completoKenao, T. S., J. C. Sossa, M. N. Paraiso, M. Belo, G. P. Sopoh y V. Agueh. "Apports alimentaires en sodium, potassium et stratégies de réduction de consommation du sel - Revue systématique en Afrique (2012-2022)". Revue d'Épidémiologie et de Santé Publique 71 (septiembre de 2023): 102025. http://dx.doi.org/10.1016/j.respe.2023.102025.
Texto completoDravigney, Laurent. "Diagnostic coproscopique : quelles sont les techniques réalisables au cabinet ?" Le Nouveau Praticien Vétérinaire élevages & santé 14 (noviembre de 2022): 44–52. http://dx.doi.org/10.1051/npvelsa/2023008.
Texto completoGrosman, Paul D., Jochen A. G. Jaeger, Pascale M. Biron, Christian Dussault y Jean-Pierre Ouellet. "Évaluation de l’efficacité des mesures d’atténuation des accidents routiers impliquant l’orignal par la modélisation individu-centrée". Projets entourant la route 175 136, n.º 2 (11 de mayo de 2012): 16–21. http://dx.doi.org/10.7202/1009101ar.
Texto completoBourgeois, Marion, Mathieu Dionnet, Jean-Emmanuel Rougier, Amar Imache, Claire Billy, Julien Tournebize y Samy Bouarfa. "Un dialogue territorial innovant pour contribuer à la réduction des pollutions diffuses au niveau d’un territoire". Sciences Eaux & Territoires Numéro 17, n.º 2 (2015): 58. http://dx.doi.org/10.3917/set.017.0058.
Texto completoJonas, André, Parfait Djenontin, Marcel Houinato, Bernard Toutain y Brice Sinsin. "Pratiques et stratégies des éleveurs face à la réduction de l’offre fourragère au Nord-Est du Bénin". Sécheresse 20, n.º 4 (octubre de 2009): 346–53. http://dx.doi.org/10.1684/sec.2009.0204.
Texto completoFolcher, G., J. Paris y F. Chauveau. "Réduction photochimique des polytungstates. Mise en évidence d'un effet photogalvanique". Canadian Journal of Chemistry 63, n.º 10 (1 de octubre de 1985): 2703–6. http://dx.doi.org/10.1139/v85-449.
Texto completoDouch, Jamaâ y Guy Mousset. "Réduction électrochimique de dérivés carbonylés en milieu non aqueux en présence de EuCl3•6H2O". Canadian Journal of Chemistry 65, n.º 3 (1 de marzo de 1987): 549–56. http://dx.doi.org/10.1139/v87-097.
Texto completoTesis sobre el tema "Réduction de sel"
Fougy, Lysiane. "Les impacts de la réduction de la teneur en sel sur la conservation et les écosystèmes bactériens des chipolatas". Thesis, Université Paris-Saclay (ComUE), 2016. http://www.theses.fr/2016SACLA039/document.
Texto completoSalt content plays a key role in meat product preservation since it inhibits bacterial growth. However, dietary guidelines aim to reduce salt content in food. The objectives of this study were (1) to characterize the bacterial community of raw pork sausages and the spoilage phenomenon of these products under salt reduction conditions and (2) to correlate the organoleptic deterioration of the products to modifications in bacterial community.We first characterized the raw pork sausages spoilage by sensory and physicochemical analysis. The work demonstrates that spoilage intensity is greater under a reduced salt content, particularly when sausages are packaged under modified atmosphere. The spoilage is characterized by the production of sulfur, sour and rancid off-odors, a decrease in pH of the sausages and an increase of exudate production.At the same time, we described the bacterial diversity of spoiled sausages through 16S rRNA analysis. Abundance of bacterial species was quantified by qPCR. With these methods, we were able to distinguish the dominant population from the subdominant population. Reducing salt content causes an abundance imbalance between these two populations. This imbalance does not result from an increase of the dominant species; it results from a decrease in abundance of subdominant species.To understand the roles of these bacterial populations, we analyzed their metabolic activities by RNA-Seq approach. The works highlight a high metabolic activity of the subdominant species. When the salt concentration is lowest, the expression of Serratia sp. genes involved in the fermentation of pyruvate to produce ethanol, CO2 and acetate is most important. The acetate production may be connected to the spoilage defaults observed (decrease in pH, exudate production and sour off-odors).These studies reveal that salt reduction impacts the bacterial community of raw pork sausages (abundance and metabolic activities) and this disruption compromises the organoleptic quality of the products
Crucean, Doina. "Intérêt du chlorure de choline pour la réduction du sel dans le pain. Relations structure-propriétés et acceptabilité sociétale". Electronic Thesis or Diss., Nantes, Ecole nationale vétérinaire, 2019. http://www.theses.fr/2019ONIR122F.
Texto completoReducing salt in foods is a public health concern. This project aims to develop a bread recipe "reduced" in salt (by -50%) and partly substituted by choline chloride (CC). This work analyzes, at the technological level, the interactions of CC with the constituents of the cereal matrix and, sociologically, the drawback and the levers of acceptability by the consumer. In aqueous solution, the CC behaves like an ionic liquid and causes a reorganization of the internal structure of the starch grain. The staling study highlighted the positive effect of CC on bread texture and on the retrogradation of starch. Indeed, the CC restricts the recrystallisation of amylopectin due to less availability of water in the medium, and decreases the staling kinetics of the bread. On the sensory level, the CC tends to increase the salty perception in salt-reduced bread, but moderately. In terms of acceptability, the nutritional qualities of this bread appeal to consumers who favor health in their food choices and those aspiring to a strong food education. On the other hand, among consumers who are very sensitive to the traditional values associated with bread, the "functionalization" or "nutritionalisation" of this food constitutes a major obstacle to its consumption. The CC is a relevant alternative to salt that combines technological and sensory benefits; its success will depend on the consideration of issues related to social acceptability
Touchette, Marilyne. "Effet de la réduction et de la substitution du NaCl dans le Camembert sur la croissance de la microflore fongique d'affinage". Master's thesis, Université Laval, 2016. http://hdl.handle.net/20.500.11794/26988.
Texto completoMazouzi, Driss. "Modification localisée de surface du polytétrafluoréthylène : réduction par microscopie électrochimique et fonctionnalisation". Paris 7, 2003. http://www.theses.fr/2003PA077170.
Texto completoPilote, Bruno. "Élaboration, mise en œuvre et évaluation d’une intervention éducative selon la perspective de Neuman visant la réduction de la consommation de sodium chez les personnes hypertendues âgées de plus de 75 ans autonomes et demeurant à domicile". Doctoral thesis, Université Laval, 2021. http://hdl.handle.net/20.500.11794/68242.
Texto completoHypertension is a chronic disease. This situation is prevalent and on the rise throughout the world. This is a consequence of the aging population as the prevalence of HBP increases with age. Today, it is essential to control this chronic disease at all ages. In this way, it will be possible to reduce cardiovascular morbidity and mortality. Health nursing education is one of the major roles of the nurse. It can help control several chronic diseases, including HBP. However, it is difficult to identify nursing interventions with a positive impact on the control of HBP in very elderly people. Although sodium reduction is beneficial for people under 65 years old, there are few data available to determine its effectiveness in HBP people over 75 years old. Nurses’ educational strategy to reduce this mineral in this population also remains unclear. The aim of this research was to develop, validate, test and, finally, evaluate health education intervention on sodium reduction in hypertensive very elderly individual. This research comes from nursing disciplinary perspective and is based on Neuman’s conceptual model. Neuman perspective is framework conceptual model for nursing practice. During this planning, the nurse and the person identify a stressor and preventive actions to be taken together to reduce stressor effects. The aim of the intervention is to improve the person’s lines of defence or resistance to preserve the person’s well-being. Educational intervention was designed and developed using “intervention mapping”. This framework has several iterative steps and provides a rigorous structure and logical framework. This mapping integrated Neuman’s conceptual model and the Social Learning Theory by Bandura for the elaboration of the educational intervention. This research uses a before-after quasi-experimental research design with a non-equivalent control group. A sampling method based on reasoned choice was used in order to avoid contamination bias between the study groups. The data obtained were analyzed from Bayes' theory. We recruited 42 participants over 75 years of age who were autonomous at home. Of these, 18 people completed all eight home visit meetings regarding the education program. The results of Bayesian inferences showed that the educational intervention contributed to an increase in overall sense of self-efficacy by 1 point (0.3 to 1.7), a decrease in sodium intake 489 mg (-739 à -257 mg) and a 10 mmHg decrease in systolic blood pressure with a 95% credibility interval (CI) of -1 to -19 mmHg was found. However, this research did not demonstrate that educational intervention could influence diastolic blood pressure or feelings of self-efficacy specific to sodium reduction. This study had several biases including that of having a small sample size (n = 18). It is closer to a pilot study, so it is difficult for now to formally conclude and to be able to generalize the data obtained at this time. However, the results of this study showed that an educational intervention developed using Neuman’s conceptual model favours a decrease in sodium consumption in very elderly hypertensive individuals while decreasing systolic blood pressure. An educational intervention of this type makes it possible to meet the current needs of a vulnerable person, on the one hand, and to offer a beneficial nursing intervention on the other.
Safa, Hassan. "Réduction combinée en chlorure de sodium et en matière grasse animale lors de la fabrication du saucisson sec : effets sur les propriétés physicochimiques et les réactions biochimiques en lien avec la production aromatique et les attributs sensoriels". Thesis, Clermont-Ferrand 2, 2016. http://www.theses.fr/2016CLF22668/document.
Texto completoBecause of public health problems, the food industry must lower sodium and animal fat contents in all food products, therefore in cured meat products. During dry-fermented sausage manufacture, a combined reduction both in salt and animal fat contents may induce microbial safety problems and textural and aroma defects due to physical-chemical and biochemical changes. On account of that, this work of thesis aims (1) to investigate the impact of a direct reduction on the salt and animal fat contents on the physical-chemical and biochemical evolutions in the products, (2) to identify the aromatic compounds responsible for the aroma of dry-fermented sausage, and their origins, (3) to develop new nutritionally-improved formulations of dry-fermented sausages with less sodium and saturated fatty acids, and (4) to study the impact of lipid and sodium chloride contents on water transfers in dry-fermented sausages and to build a specific sorption isotherm curve for dry sausages. The study of the effect of a combined direct reduction highlighted the difficulty of manufacturing sodium-reduced fat-reduced dry sausages, without affecting the physical-chemical and biochemical evolutions. Identification of odorous volatile compounds of high quality dry sausages showed that flavouring, especially garlic and black pepper, could be a good solution for improving the aromatic quality of salt-reduced fat-reduced dry-fermented sausages. The impact of flavouring and of a combined salt and animal fat replacement by potassium chloride and oleic sunflower oil, respectively, on physical-chemical properties, biochemical reactions and sensory attributes of dry-fermented sausages was then studied. This specific study showed the crucial role played by flavouring which introduces aromatic molecules that enhance the product acceptability by consumers, which acts as an enhancer of the saltiness perception and which improves the product appearance and texture by boosting the fermentation process. Consequently, the combined partial substitution is an efficient solution to preserve at best the organoleptic quality of the products, allowing, on one hand, avoiding the textural and sensory defects related to physical-chemical, proteolytic and lipolytic modifications induced by a combined direct reduction, and on the other hand, enhancing the product aroma by increasing the levels of lipid and protein oxidations. The study on water and salt transfers highlighted a salt diffusion towards the dry sausage core, and made it possible to determine values of apparent water diffusivity at the sausage surface. We demonstrated that a strong reduction in animal fat content significantly lowered the water diffusivity value at the product surface. A specific sorption isotherm curve based on a modified Ross model was built, allowing dry-fermented sausages water activity to be calculated as a function of water, fat and salt contents
Denis, Julien. "Synthèse de nouvelles phosphines hydrosolubles par sulfonation et par clivage réducteur de sels de phosphonium pour l'hydroformylation en milieu biphasique aqueux". Thesis, Artois, 2015. http://www.theses.fr/2015ARTO0407/document.
Texto completoSulfonated arylphosphanes are the most applied water-soluble ligands in aqueous organometalliccatalysis. Sodium sulfonate groups are commonly introduced on an arylphosphane by using sulfuric oleum(SO3/H2SO4) followed by neutralization with aqueous sodium hydroxide. In this context, the first part of thiswork was focused on the synthesis of new bulky sulfonated triarylphosphanes with naphtyl groups. Moreprecisely, sulfonated [(1 or 2-naphtyl)x(phenyl)3-x]phosphane (x = 1, 2, 3) with an average sulfonation degreearound two have been prepared. In the second part, a new and convenient synthesis pathway to disulfonatedR-diphenylphosphanes with R an oleum-sensitive group was developed. This route involves two steps: thefirst step is the alkylation of trisulfonated benzyldiphenylphosphane (BDPPTS) or tetrasulfonated 1,2-bis(diphenylphosphanyl)ethane (DPPETS) with an halide compound (RX) bearing the sensitive group R. Inthe second step, the synthetized trisulfonated phosphonium or tetrasulfonated bis-phosphonium salt aresubsequently cleaved by lithium aluminium hydride (LiAlH4) to give the corresponding disulfonated Rdiphenylphosphanes.The phosphanes obtained by this new methodology are the disulfonated n-octyl-, ndodecyl-,n-hexadecyl-, phenethyl-, and but-3-enyl-diphenylphosphanes. Most of the synthetized phosphanesin this work have then been tested as ligand in the rhodium catalyzed dec-1-ene hydroformylation assisted ornot by cyclodextrins
Claux, Benoît. "Etude de la réduction électrochimique d'oxydes d'actinides en milieu sels fondus". Thesis, Grenoble, 2011. http://www.theses.fr/2011GRENI014/document.
Texto completoReactive metals are currently produced from their oxide by multiple steps reduction techniques. A one step route from the oxide to the metal has been suggested for metallic titanium production by electrolysis in high temperature molten chloride salts. In the so-called FFC process, titanium oxide is electrochemically reduced at the cathode, generating O2- ions, which are converted on a graphite anode into carbon oxide or dioxide. After this process, the spent salt can in principle be reused for several batches which is particularly attractive for a nuclear application in terms of waste minimization. In this work, the electrochemical reduction process of cerium oxide (IV) is studied in CaCl2 and CaCl2-KCl melts to understand the oxide reduction mechanism. Cerium is used as a chemical analogue of actinides. Electrolysis on 10 grams of cerium oxide are made to find optimal conditions for the conversion of actinides oxides into metals. The scale-up to hundred grams of oxide is also discussed
Claux, Benoit. "Etude de la réduction électrochimique d'oxydes d'actinides en milieu sels fondus". Phd thesis, Université de Grenoble, 2011. http://tel.archives-ouvertes.fr/tel-00680359.
Texto completoThibaudeau, Émilie. "Impact de la réduction du sodium dans une production de fromage Mozzarella". Thesis, Université Laval, 2011. http://www.theses.ulaval.ca/2011/28795/28795.pdf.
Texto completoThe goal of this project was to quantify the impact of sodium reduction and substitution by KCl and MgCl2 on the production of mozzarella cheese. The reduction of NaCl and its replacement by KCl or MgCl2 did not have an impact on the evolution of the growth and the enzymatic activities of thermophiles lactic bacteria in cheese slurry and mozzarella cheese. Mozzarella cheeses were salted in 12 brines solutions. The concentration of salts in the brine solutions had more impact on the cheese than the type of salts used in the brine. Low sodium mozzarella cheese may be produced without decreasing the quality and functional properties of the cheese, but the substitution of NaCl by KCl may induce a flavour defect in fresh mozzarella cheese, but this cheese could be used as food ingredient without modifying the quality of the final product.
Libros sobre el tema "Réduction de sel"
1968-, Sullivan Rory, ed. Corporate responses to climate change: Achieving emissions reductions through regulation, self-regulation and economic incentives. Sheffield, UK: Greenleaf Pub. Ltd., 2008.
Buscar texto completoHartmann, Philippe. Centrales nucléaires et environnement - Prélèvements d'eau et rejets. EDP Sciences, 2014. http://dx.doi.org/10.1051/978-2-7598-0913-4.
Texto completoAlderton, Zoe. Preventing Harmful Behaviour in Online Communities. Taylor & Francis Group, 2022.
Buscar texto completoAlderton, Zoe. Preventing Harmful Behaviour in Online Communities: Censorship and Interventions. Taylor & Francis Group, 2022.
Buscar texto completoAlderton, Zoe. Preventing Harmful Behaviour in Online Communities. Taylor & Francis Group, 2022.
Buscar texto completoAlderton, Zoe. Preventing Harmful Behaviour in Online Communities: Censorship and Interventions. Taylor & Francis Group, 2022.
Buscar texto completoTurner, Cyndi. Clinician's Guide to Alcohol Moderation: Alternative Methods and Management Techniques. Taylor & Francis Group, 2020.
Buscar texto completoTurner, Cyndi. Clinician's Guide to Alcohol Moderation: Alternative Methods and Management Techniques. Taylor & Francis Group, 2020.
Buscar texto completoTurner, Cyndi. Clinician's Guide to Alcohol Moderation: Alternative Methods and Management Techniques. Taylor & Francis Group, 2020.
Buscar texto completoIntegration Of Information For Environmental Security Environmental Security Information Security Disaster Forecast And Prevention Water Resources Management. Springer, 2008.
Buscar texto completoCapítulos de libros sobre el tema "Réduction de sel"
VEMULAPADU, Ajey balaji. "Former les traducteurs en pharmacovigilance par le système de parrainage". En Médier entre langues, cultures et identités : enjeux, outils, stratégies, 93–98. Editions des archives contemporaines, 2022. http://dx.doi.org/10.17184/eac.5505.
Texto completoInformes sobre el tema "Réduction de sel"
Jacques, Olivier, Joanis Marcelin y Jérôme Turcotte. Soutenabilité budgétaire du Québec et vieillissement de la population : implications pour la révision de la Loi sur la réduction de la dette. CIRANO, marzo de 2023. http://dx.doi.org/10.54932/yqca4755.
Texto completoMichaud, Pierre-Carl, Louis Lévesque, Marcelin Joanis, Jonathan Brasseur y Quentin Winstel. Plan québécois des infrastructures : comparaison interprovinciale et soutenabilité. CIRANO, noviembre de 2023. http://dx.doi.org/10.54932/lxou3345.
Texto completoPrice, Roz. Informalité et groupes marginalisés dans la réponse aux crises. Institute of Development Studies, noviembre de 2023. http://dx.doi.org/10.19088/core.2023.004.
Texto completode Marcellis-Warin, Nathalie, François Vaillancourt, Ingrid Peignier, Molivann Panot, Thomas Gleize y Simon Losier. Obstacles et incitatifs à l’adoption des technologies innovantes dans le secteur minier québécois. CIRANO, mayo de 2024. http://dx.doi.org/10.54932/dlxt6536.
Texto completoGruber, Verena, Ingrid Peignier y Elinora Pentcheva. Analyse des motivations d’achat de camions légers au Québec. CIRANO, febrero de 2023. http://dx.doi.org/10.54932/kzyi1849.
Texto completoDufour, Quentin, David Pontille y Didier Torny. Contracter à l’heure de la publication en accès ouvert. Une analyse systématique des accords transformants. Ministère de l'enseignement supérieur et de la recherche, abril de 2021. http://dx.doi.org/10.52949/2.
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