Littérature scientifique sur le sujet « Food matrices »
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Articles de revues sur le sujet "Food matrices"
Youn, Su-Min, et Soo-Jin Choi. « Food Additive Zinc Oxide Nanoparticles : Dissolution, Interaction, Fate, Cytotoxicity, and Oral Toxicity ». International Journal of Molecular Sciences 23, no 11 (28 mai 2022) : 6074. http://dx.doi.org/10.3390/ijms23116074.
Texte intégralCano-Sarmiento, C., D. I. Téllez-Medina, R. Viveros-Contreras, M. Cornejo-Mazón, C. Y. Figueroa-Hernández, E. García-Armenta, L. Alamilla-Beltrán, H. S. García et G. F. Gutiérrez-López. « Zeta Potential of Food Matrices ». Food Engineering Reviews 10, no 3 (5 avril 2018) : 113–38. http://dx.doi.org/10.1007/s12393-018-9176-z.
Texte intégralBLAIS, BURTON W., et LUCILLE PHILLIPPE. « Detection of Hazelnut Proteins in Foods by Enzyme Immunoassay Using Egg Yolk Antibodies ». Journal of Food Protection 64, no 6 (1 juin 2001) : 895–98. http://dx.doi.org/10.4315/0362-028x-64.6.895.
Texte intégralHE, XIAOHUA, SIXIN LU, LUISA W. CHENG, REUVEN RASOOLY et JOHN MARK CARTER. « Effect of Food Matrices on the Biological Activity of Ricin ». Journal of Food Protection 71, no 10 (1 octobre 2008) : 2053–58. http://dx.doi.org/10.4315/0362-028x-71.10.2053.
Texte intégralWilliams, Jackson, Andrew J. McKune et Nenad Naumovski. « Sorbets as Functional Food Products, Unexplored Food Matrices, Their Challenges, and Advancements ». Applied Sciences 13, no 21 (1 novembre 2023) : 11945. http://dx.doi.org/10.3390/app132111945.
Texte intégralTorres-Maravilla, Edgar, Vianey Méndez-Trujillo, Natalia C. Hernández-Delgado, Luis G. Bermúdez-Humarán et Diana Reyes-Pavón. « Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products ». Fermentation 8, no 3 (13 mars 2022) : 123. http://dx.doi.org/10.3390/fermentation8030123.
Texte intégralRakhshi, Elham, Francoise Nau, Manon Hiolle et Juliane Floury. « Pepsin diffusion in complex food matrices ». Journal of Food Engineering 324 (juillet 2022) : 111011. http://dx.doi.org/10.1016/j.jfoodeng.2022.111011.
Texte intégralBersier, Louis-Félix, Carolin Banašek-Richter et Marie-France Cattin. « QUANTITATIVE DESCRIPTORS OF FOOD-WEB MATRICES ». Ecology 83, no 9 (septembre 2002) : 2394–407. http://dx.doi.org/10.1890/0012-9658(2002)083[2394:qdofwm]2.0.co;2.
Texte intégralFu, Y. C., C. H. Tong et D. B. Lund. « Moisture Migration in Solid Food Matrices ». Journal of Food Science 68, no 8 (octobre 2003) : 2497–503. http://dx.doi.org/10.1111/j.1365-2621.2003.tb07051.x.
Texte intégralHutchings, Scott C., Kylie D. Foster, John E. Bronlund, Roger G. Lentle, Jim R. Jones et Marco P. Morgenstern. « Mastication of heterogeneous foods : Peanuts inside two different food matrices ». Food Quality and Preference 22, no 4 (juin 2011) : 332–39. http://dx.doi.org/10.1016/j.foodqual.2010.12.004.
Texte intégralThèses sur le sujet "Food matrices"
Llorca-Casamayor, Marta. « Analysis of perfluoroalkyl substances in food and evironmental matrices ». Doctoral thesis, Universitat de Barcelona, 2012. http://hdl.handle.net/10803/97204.
Texte intégralLes substàncies per- i poli- fluorades (PFASs) són d’origen antropogènic. Aquest ampli grup de compostos s’ha sintetitzat durant més de 60 anys. Degut a les seves propietats específiques s’utilitzen encara en l’actualitat en diferents aplicacions industrials tals com: electrònica, recobriments tèxtils, embolcall d’aliments, escumes ignífugues i material de laboratori entre d’altres. No obstant, no ha estat fins els últims 15 anys quan a aquests compostos se’ls ha començat a considerar contaminants ambientals. Degut als nivells que es troben en el medi ambient, l’estabilitat i l’acumulació que presenten, aquests anàlits tenen una distribució global en el medi i en biota. En aquest context, el principal objectiu d’aquesta tesi doctoral ha estat l’estudi de la presència, destí i comportament d’un ampli grup de PFASs (13 àcids prfluoroalquílics, 4 perfluorosulfats, 1 perfluorosulfonamida i 3 àcids perfluorofosfònics) en el medi ambient, aliments i, finalment, en algunes matrius humanes. En paral•lel a l’estudi dels esmentats treballs, s’han realitzat en experiments per determinar algunes de les propietats fisicoquímiques i la possible biodegradació aeròbica de 3 àcids perfluorofosfònics. Per aquest motiu, el primer objectiu específic ha esta el desenvolupament de diferents mètodes analítics per a l’estudi d’aquests anàlits en les matrius seleccionades. Els mètodes analítics desenvolupats han inclòs tant mètodes d’extracció fora de línia com de cromatografia en línia, seguit d’una separació per cromatografia líquida acoblada en tàndem a l’espectrometria de masses. Aquests mètodes han estat utilitzats per al posterior estudi de la presència de PFASs en diferents mostres d’aigua provinents de tot el cicle de l’aigua així com peix i altres aliments. Finalment, l’acumulació de PFASs en humans s’ha estudiat a partir de l’anàlisi de mostres de sang de cordó umbilical i llet materna.
PIRAS, CRISTINA. « Metabolomic investigation of food matrices by ¹H NMR spectroscopy ». Doctoral thesis, Università degli Studi di Cagliari, 2012. http://hdl.handle.net/11584/266182.
Texte intégralBugatti, Valeria. « Dispersion of inorganic fillers in polymeric matrices for food packaging applications ». Doctoral thesis, Universita degli studi di Salerno, 2012. http://hdl.handle.net/10556/274.
Texte intégralThe objective of this PhD project regards the formulation, preparation and characterization of polymeric materials in which lamellar inorganic solids containing potentially active molecules are dispersed. In particular the present work was aimed at the preparation and characterization of "Active Food Packaging Materials" using inorganic fillers modified with active molecules (antimicrobials, antioxidants) dispersed in polymeric matrices for the realization of: 1) Materials with improved barrier properties to gases and vapors 2) Systems for controlled release of active molecules, act to protect and extend the shelf life of food products. Two techniques of dispersion of active inorganic fillers in polymer matrices have been used, generating: 1) polymeric nanocomposites 2) coatings of polymeric surfaces. A screening of different polymers, from biodegradable and thermoplastic to natural, was done to compare the effect of the fillers and of the dispersion technique on the properties mentioned above.[edited by author]
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Andreani, Nadia Andrea. « INTO THE BLUE : Spoilage phenotypes of Pseudomonas fluorescens in food matrices ». Doctoral thesis, Università degli studi di Padova, 2016. http://hdl.handle.net/11577/3424342.
Texte intégralLe alterazioni causate da ceppi di Pseudomonas sono solitamente riscontrate in una grande varietà di alimenti a causa del loro essere ubiquitari e dalla loro capacità di indurre modificazioni organolettiche negli alimenti mediante diversi meccanismi. Particolare attenzione è stata posta su alcuni ceppi di P. fluorescens in grado di indurre una colorazione blu in diverse matrici alimentari (quali prodotti lattiero-caseari o carne). In realtà, poche informazioni sono ad oggi disponibili riguardo al curioso caso che ha attirato l’attenzione pubblica a partire dal 2010. In questo lavoro è riportata un’analisi a più livelli del potenziale alternate dei ceppi appartenenti allo Pseudomonas fluorescens species complex, ponendo particolare attenzione alla capacità di produrre un indesiderato pigmento blu negli alimenti. In primo luogo, ai lettori sono date delle informazioni generali per una migliore comprensione di P. fluorescens come alterante alimentare. In seguito, è descritta la messa a punto e applicazione di un approccio polifasico con l’obbiettivo di indagare 136 ceppi appartenenti al gruppo P. fluorescens. Inoltre, sono descritti l’ottenimento e le analisi dei genomi draft e dei trascrittomi di 4 ceppi di P. fluorescens con la finalità di comprendere il pathway biosintetico coinvolto nella produzione del pigmento blu. In aggiunta, è riportato il tentativo di caratterizzare chimicamente il pigmento mediante la metodica della spettrometria di massa MALDI-TOF. Infine, è riportata l’esecuzione della mutagenesi random con la finalità di confermare i risultati genomici precedentemente ottenuti e di individuare ulteriori geni coinvolti nella produzione del pigmento blu. La caratterizzazione fenotipica e genotipica, basata sulla combinazione di metodiche di microbiologia classica e di uno schema MLST, ha permesso la ricostruzione delle relazioni filogenetiche tra gli isolati e l’identificazione di un gruppo monofiletico (chiamato “ramo blu”) che raggruppa tutti i ceppi pigmentanti e pochi ceppi non-pigmentanti. Il reale coinvolgimento dei ceppi blu nei casi di mozzarella blu è stato confermato dalla possibilità degli stessi di indurre un’anomala colorazione blu su mozzarella durante un challenge test. Le analisi genomiche hanno confermato la stretta vicinanza filogenetica tra i ceppi del “ramo blu”. Inoltre, analisi di genomica comparativa hanno rivelato la presenza di un cluster genico unicamente presente nei ceppi blu, contenente una seconda copia di cinque dei sette geni per la biosintesi del triptofano, chiaramente coinvolto nella produzione del pigmento blu. La caratterizzazione biochimica del pigmento, resa difficoltosa da problemi di solubilità, ha portato alla conclusione che la molecola blu sia un derivato dell’indigo. I mutanti ottenuti mediante l’applicazione di trasposoni hanno confermato il coinvolgimento del cluster genico precedentemente identificato nella produzione del pigmento e l’associazione di ulteriori geni che influenzano direttamente o indirettamente la produzione della molecola blu. Inoltre, la caratterizzazione dei mutanti ha rivelato il ruolo importante del ferro nella produzione del pigmento e l’assenza di un effettivo vantaggio del ceppo wild-type posto in co-cultura con un mutante non pigmentante. In conclusione, questo studio rappresenta un’indagine esaustiva del potenziale alterante dei ceppi blu, dando inoltre all’industria alimentare sistemi efficaci per identificare, tracciare e prevenire l’alterazione indotta da questi interessanti ceppi.
Milke, Donka Todorova. « Characterization of the growth/survival of Francisella tularensis in selected food matrices ». Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/32815.
Texte intégralFood Science Institute
Randall K. Phebus
Francisella tularensis is a Gram-negative bacterium that can cause tularemia in humans. The disease can be acquired through several routes, one of which is the ingestion of contaminated food and water. The pathogen has the potential to be used as a biological weapon, and its intentional introduction in the food supply is a possible way to cause public harm. The purpose of this study was to evaluate the growth and/or survival of F. tularensis in food matrices under various storage conditions. Cystine Heart Agar enriched with 2% hemoglobin and supplemented with antibiotics was used to aid the enumeration of the target organism by suppressing the levels of indigenous microflora in foods. During the first portion of the study, the growth/survival of highly virulent F. tularensis subsp. tularensis SCHU S4 strain was investigated in prepared bagged iceberg lettuce stored at two temperatures. F. tularensis counts were significantly different (p≤0.05) among temperature levels for days 1-3, but not day 4. After the first 24 h of incubation, the mean estimates of F. tularensis counts were 1.00 log cfu g⁻¹ lower in lettuce stored at 23±1°C compared to lettuce stored at 6±1°C. Lower recovery rates at higher temperatures are likely due to the more rapid proliferation of naturally present bacteria which can inhibit the growth of F. tularensis. After 48 and 72 h, differences in F. tularensis counts between temperatures were 0.55 log cfu g⁻¹ and 0.3 log cfu g⁻¹, respectively. For the second portion of the experiment, the ability of F. tularensis to grow or survive was evaluated in nine food matrices with variable compositional content (red delicious apples, green bell pepper, shredded iceberg lettuce, strawberries, whole liquid eggs, boneless ham steak, beef hot dogs, 80-20 ground beef, and 2% UHT milk) at 4, 21, and 37°C. F. tularensis grew well in pasteurized whole liquid eggs stored at 21 and 37°C. With the exception of ham, liquid whole eggs, and bell pepper, the pathogen was detected infrequently throughout the duration of the study. Very low recovery rates were obtained for shredded lettuce, hot dogs, and ground beef.
MARINELLI, VALERIA. « Optimization of food matrices enriched with bioactive compounds from fruits and vegetables ». Doctoral thesis, Università degli Studi di Foggia, 2019. http://hdl.handle.net/11369/382620.
Texte intégralOver the last few decades, topics such as sustainability, environmental impact and waste disposal are widely discussed worldwide. The planet is severely threat by human actions and it is necessary to put in place corrective actions to keep the prosperity of future generations. In particular, the food sector is a priority area where you have to act immediately, given the enormous volumes of recorded waste. Currently, the food system is forced to increase the production to face world population growth, but at the same time it must address the waste problem and the limited natural resources. Every year millions tonnes of food by-products are generated along the whole chain: from industrial production until household consumption, becoming a serious economic and environmental problem. These are commonly managed as waste, therefore sent to landfills, where turned into greenhouse gas by anaerobic digestion. This negatively impacts on the environment, causing climate changes, and provoking economic problems to the producers, being their disposal not free. Thus, in the optic of sustainability, an appropriate strategy of waste management becomes necessary. In this regard, the “zero waste” theory is very interesting. It is a waste management system whose aim is to recycle waste, being considered a resource to be reused in other productions. Zero waste manufacturing involves designing of products and processes in which no trash is sent to landfills or incinerators. In recent years market needs have changed because of consumers’ increasing awareness of diet related health problems. As a result, foods with natural ingredients and a better nutritional quality are increasingly in demand. Therefore, the food by-products, especially fruit and vegetable ones, widely recognized as excellent sources of bioactive compounds, can be used to fortify common foods eaten daily, improving their nutritional value. These can be used as natural colorants or as high-value natural ingredients to produce foods with functional properties, that can have positive effects on human health, such as reducing cholesterol and risk of various chronic diseases, including diabetes, cardiovascular diseases and cancer. However, their incorporation into food products affects the technological and sensory properties, so the challenge is to find a compromise between the nutritional and sensory aspects of enriched foods. In this context, the present PhD research study has been focused on the enrichment of food matrices with plant by-products and their relative optimization. In particular, cereal products, as bread and pasta, were used as vehicles of beneficial substances from fruit and vegetables by-products, being staple food within human diet. The bread was enriched with artichoke leaf flour, while spaghetti with red grape marc. In addition, the development of a watermelon-based jelly candy enriched with orange by-products was taken into account, being a product intended for a large group of consumers (from children to adults). Finally, the broccoli by-products extracts were proposed as ingredients to fortify fish-burger. Each case study addressed proves that vegetable by-products from industrial processing can be used as high value food ingredients, allowing to better satisfy consumer demand for healthy food products in a more sustainable perspective.
Caldera, L. « IDENTIFICATION AND CHARACTERIZATION OF SPECIFIC SPOILAGE ORGANISMS (SSOS) IN DIFFERENT FOOD MATRICES ». Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/230015.
Texte intégralCollette, Catherine. « Détection des virus entériques dans les matrices alimentaires ». Thesis, Paris Est, 2017. http://www.theses.fr/2017PESC1060.
Texte intégralThe main enteric viruses that cause foodborne outbreaks are noroviruses (NoV) and viruses of hepatitis (VHA and VHE) respectively responsible of gastroenteritis and hepatitis. These enteric viruses are mainly transmitted by the direct fecal-oral way or by the ingestion of water or raw or undercooked food such as shellfish and vegetables. The standard CEN/ISO 15216 proposes methods of extraction and detection by RT-qPCR for NoV and VHA in vegetable, water and shellfish. But in case of foodborne outbreaks, different foods can be suspected and these last years the VHE the zoonotic potential of which was demonstrated became a virus of interest in food hygiene. This thesis works aim to propose development of methods of viral diagnosis in the food domain.These works allowed to develop methods for the detection of the NoV in dairy products and for the extraction of the VHA from semi-dried tomatoes, food were incriminated in epidemics of hepatitis A in Europe. Furthermore, the development of a method of extraction and detection of the VHE by quantitative RT-PCR allowed to estimate prevalence of the VHE in figatelli and dried sausages of liver at approximately 30 %, so consolidating the possibility of a transmission of the VHE to the man via this food.One of the general requirements for detecting these viruses in food involves the use of a process control virus to monitor the quality of the entire viral extraction procedure as described in the standard CEN/ISO. Studies showed that the choice of virus depends on food type and the screened pathogenic virus.An one-step multiplex RT-qPCR assay was developed in bottled and tap water for the simultaneous detection of NoV GI, NoV GII and process control virus and showed a sensibility similar to the RT-qPCR simplex. Recently, digital PCR (RT-dPCR) has been described as a novel approach to genome quantification with no need for a standard curve. The performance of microfluidic RT-dPCR was compared to RT-qPCR when detecting HEV in pig liver products. The sensitivity of the RT-dPCR assay was similar to that of RT-qPCR.To summarize, this work has contributed to the improvement of the viral diagnosis in the food microbiology
Li, Yue. « Analysis of acidity in oil-based matrices by infrared spectroscopy ». Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=86906.
Texte intégralLa praticabilité d'utiliser un spectromètre infrarouge portatif comportant un filtre variable superposé à une barrette de détecteurs (dénommé un spectromètre VFA IR) et équipé d'une cellule d'écoulement de transmission pour analyser quantitativement les huiles de table pour leur teneur en acide gras libre (AGL) a été évaluée. L'approche à la détermination de la teneur en AGL a été basée sur une méthode précédemment élaborée sur un spectromètre infrarouge à transformée de Fourier (IRTF) qui implique l'extraction des AGL dans le méthanol contenant le cyanamide d'hydrogène de sodium, qui convertit les AGL en leurs sels, suivie de la mesure de l'absorbance de carboxylate à 1571 cm-1 dans le spectre de la phase de méthanol. L'Énergie fournie par la source pulsée relativement faible du spectromètre VFA IR s'est avérée insuffisante pour la mesure précise de l'absorption de carboxylate superposée à l'absorption forte de méthanol à 1450 cm-1. En changeant le dissolvant d'extraction en éthanol, de bons spectres et des courbes d'étalonnage ayant un écart-type global de ±0.07% AGL ont pu être obtenus. Ce travail a à son tour mené à la recherche sur l'utilisation d'une solution d'éthanol et de NaHNCN comme réactif de transduction de signal pour une analyse de nombre acide (NA) en huiles lubrifiantes à base minérale, par lequel l'acidité totale soit mesurée par la diminution de l'absorption νC≡N du NaHNCN à 2109 cm-1 comme résultat de la réaction acide-base. La réponse équivalente de l'absorption νC≡N aux acides inorganiques forts et à l'acide oléique a démontré que le NaHNCN, une base légèrement plus faible que le KOH, ionise entièrement les acides organiques. Des solutions étalons ont été préparées par l'addition directe de l'acide oléique à la solution de NaHNCN/éthanol, et une équation de calibrage pour la détermination de NA a été obtenue par un ajustement quadratique des données de co
Park, Clifford. « Physical Properties of Oleocolloid and Hydro-Oleocolloid Matrices Made of Whey Protein and Oleogel ». The Ohio State University, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=osu1618592720965005.
Texte intégralLivres sur le sujet "Food matrices"
Naidu, Ravi, Euan Smith, Gary Owens, Prosun Bhattacharya et Peter Nadebaum. Managing Arsenic in the Environment. CSIRO Publishing, 2006. http://dx.doi.org/10.1071/9780643093515.
Texte intégralVelkushanova, Konstantina, Linda Strande, Mariska Ronteltap, Thammarat Koottatep, Damir Brdjanovic et Chris Buckley, dir. Methods for Faecal Sludge Analysis. IWA Publishing, 2021. http://dx.doi.org/10.2166/9781780409122.
Texte intégralChapitres de livres sur le sujet "Food matrices"
Croguennec, Thomas, et Pierre Schuck. « Molecular Dynamics in Food Matrices ». Dans Handbook of Food Science and Technology 1, 183–94. Hoboken, NJ, USA : John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119268659.ch7.
Texte intégralCintas, Pedro, Emanuela Calcio-Gaudino et Giancarlo Cravotto. « Pharmaceutical and Nutraceutical Compounds from Natural Matrices ». Dans Food Engineering Series, 181–206. Boston, MA : Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-4830-3_7.
Texte intégralĆirković Veličković, Tanja, et Marija Gavrović-Jankulović. « Methods for Allergen Identification and Quantification in Food Matrices ». Dans Food Allergens, 77–93. New York, NY : Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-0841-7_4.
Texte intégralGarg, Sourav, Anurita Hemrom, Irshaan Syed, S. Sivapratha, Shubham Subrot Panigrahi, Chanda Vilas Dhumal et Preetam Sarkar. « Nanoedible Coatings for Dairy Food Matrices ». Dans Nanotechnology Applications in Dairy Science, 27–42. Series statement : Innovations in agricultural and biological engineering | : Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429425370-2.
Texte intégralDias, Arthur Luiz Baião, Francisco Manuel Barrales et Philipe dos Santos. « Extraction Methods of Volatile Compounds from Food Matrices ». Dans Food Aroma Evolution, 123–39. 1st edition. | Boca Raton : CRC Press, 2019. | Series : Food analysis & properties, 2475-7551 : CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-6.
Texte intégralSouza, Victor Gomes Lauriano, Regiane Ribeiro-Santos, Regiane Ribeiro-Santos, Patricia Freitas Rodrigues, Caio Gomide Otoni, Maria Paula Duarte, Isabel M. Coelhoso et Ana Luisa Fernando. « Nanomaterial Migration from Composites into Food Matrices ». Dans Composites Materials for Food Packaging, 401–36. Hoboken, NJ, USA : John Wiley & Sons, Inc., 2018. http://dx.doi.org/10.1002/9781119160243.ch13.
Texte intégralWilkes, Timothy. « CHAPTER 3. DNA Extraction from Food Matrices ». Dans Food Chemistry, Function and Analysis, 29–49. Cambridge : Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016025-00029.
Texte intégralSharma, Ramesh, Amiya Ojha et Biswanath Bhunia. « Microbial Production of Vitamin B12 Using Food Matrices ». Dans Food Process Engineering and Technology, 471–92. Singapore : Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-6831-2_24.
Texte intégralde La Torre, Lucimara Gaziola, et Samantha Cristina de Pinho. « Lipid Matrices for Nanoencapsulation in Food : Liposomes and Lipid Nanoparticles ». Dans Food Nanoscience and Nanotechnology, 99–143. Cham : Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-13596-0_7.
Texte intégralMyintzaw, Peter, et Michael Callanan. « The Influence of Food Matrices on Microbial Growth ». Dans Basic Protocols in Predictive Food Microbiology, 47–64. New York, NY : Springer US, 2023. http://dx.doi.org/10.1007/978-1-0716-3413-4_3.
Texte intégralActes de conférences sur le sujet "Food matrices"
Spilimbergo, S., A. Zambon, T. M. Vizzotto, G. Morbiato, M. Toffoletto, G. Poloniato, S. Dall’Acqua et M. De Bernard. « Supercritical CO2 drying of food matrices ». Dans 21st International Drying Symposium. Valencia : Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7753.
Texte intégralGuo, Junfeng, Jianxu Shi, Chunli Lei et Xingchun Wei. « Adaptability Analysis of Common Measurement Matrices for Mechanical Vibration Signal ». Dans International Conference on Chemical,Material and Food Engineering. Paris, France : Atlantis Press, 2015. http://dx.doi.org/10.2991/cmfe-15.2015.174.
Texte intégralMartinez-Velasco, Jose-David, Fernando Izquierdo-Manrique, Annamaria Filomena-Ambrosio et Claudia L. Garzon-Castro. « Analysis Software for the Principal Physical Properties in Food Matrices ». Dans 2022 IEEE 4th International Conference on BioInspired Processing (BIP). IEEE, 2022. http://dx.doi.org/10.1109/bip56202.2022.10032471.
Texte intégralChirico Scheele, Stefania, et Paul F. Egan. « Effect of Varied Additives on the Texture and Shape Stability of 3d Printed Mashed Potato and Pumpkin ». Dans ASME 2022 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/detc2022-89415.
Texte intégralBratinova, Stefanka. « Towards Harmonized Methods for Determining MOSH/MOAH in Challenging Food Matrices ». Dans Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.487.
Texte intégralShillito, Raymond. « Detection of genome edited products - is it CRISPR ? » Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/beiw4738.
Texte intégralOliveira, Daniela A., Loreen R. Stromberg, Cicero C. Pola, Kshama Parate, Nicholas D. Cavallaro, Jonathan C. Claussen, Eric S. McLamore et Carmen L. Gomes. « Biomimetic nanosensors for measuring pathogenic bacteria in complex food matrices (Conference Presentation) ». Dans Smart Biomedical and Physiological Sensor Technology XVI, sous la direction de Brian M. Cullum, Eric S. McLamore et Douglas Kiehl. SPIE, 2019. http://dx.doi.org/10.1117/12.2519523.
Texte intégralBeekman, Jessica, Samantha Popol, Shaun MacMahon et Steven Peyton. « Analysis of MCPD and Glycidyl Esters : Recent Occurrence Data in U.S. Infant Formulas and Effects of Cooking on Contaminant Concentrations in Frozen Fried Foods ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jsat7828.
Texte intégralPetrov, Nikita Aleksandrovich, Yuliya Sergeevna Sidorova, Alla Alekseevna Kochetkova et Vladimir Kimovich Mazo. « DEVELOPMENT AND IN VIVO EVALUATION OF COMPLEXES OF BIOLOGICALLY ACTIVE COMPOUNDS WITH BIOPOLYMER MATRICES ». Dans NEW TECHNOLOGIES IN MEDICINE, BIOLOGY, PHARMACOLOGY AND ECOLOGY. Institute of information technology, 2021. http://dx.doi.org/10.47501/978-5-6044060-1-4.36.
Texte intégralBoyd, Abigail, Joey Talbert et Nuria Acevedo. « Addition of cholesterol esterase substantially enhances phytosterol ester bioaccessibility in emulsions with different droplet sizes using a standardized in vitro digestion model ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/oplq4898.
Texte intégralRapports d'organisations sur le sujet "Food matrices"
Pereboom, D. P. K. H., I. Elbers, M. de Nijs et P. P. J. Mulder. Proficiency test for pyrrolizidine alkaloidsin food matrices : EURLPT-MP07 (2022). Wageningen : Wageningen Food Safety Research, 2023. http://dx.doi.org/10.18174/585165.
Texte intégralPereboom, D. P. K. H., W. C. M. de Nijs et P. P. J. Mulder. Proficiency test for tropane alkaloids in food and feed matrices : EURLPT-MP04 (2020). Wageningen : Wageningen Food Safety Research, 2021. http://dx.doi.org/10.18174/544466.
Texte intégralArani, P. Year 4 Report Multiplex Assay Development for Detection of Potential Bioterrorism Agents in Food Matrices. Office of Scientific and Technical Information (OSTI), juin 2013. http://dx.doi.org/10.2172/1088435.
Texte intégralLehotay, Steven J., et Aviv Amirav. Fast, practical, and effective approach for the analysis of hazardous chemicals in the food supply. United States Department of Agriculture, avril 2007. http://dx.doi.org/10.32747/2007.7695587.bard.
Texte intégralBae, Sue Y., et Mark D. Winemiller. Extraction Methodological Contributions Toward Ultra-Performance Liquid ChromatographyTime-of-Flight Mass Spectrometry : Quantification of Free GB from Various Food Matrices. Fort Belvoir, VA : Defense Technical Information Center, février 2016. http://dx.doi.org/10.21236/ad1004032.
Texte intégralSemaan, Dima, et Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, septembre 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.
Texte intégralBae, Sue Y., et Mark D. Winemiller. Extraction and Analysis of V-Type Agents (VX, RVX, CVX, and VM) from Various Food Matrices by Ultra-Performance Liquid Chromatography-Time-Of-Flight Mass Spectrometry. Fort Belvoir, VA : Defense Technical Information Center, décembre 2015. http://dx.doi.org/10.21236/ada625585.
Texte intégralIrudayaraj, Joseph, Ze'ev Schmilovitch, Amos Mizrach, Giora Kritzman et Chitrita DebRoy. Rapid detection of food borne pathogens and non-pathogens in fresh produce using FT-IRS and raman spectroscopy. United States Department of Agriculture, octobre 2004. http://dx.doi.org/10.32747/2004.7587221.bard.
Texte intégralGillor, Osnat, Stefan Wuertz, Karen Shapiro, Nirit Bernstein, Woutrina Miller, Patricia Conrad et Moshe Herzberg. Science-Based Monitoring for Produce Safety : Comparing Indicators and Pathogens in Water, Soil, and Crops. United States Department of Agriculture, mai 2013. http://dx.doi.org/10.32747/2013.7613884.bard.
Texte intégralFluhr, Robert, et Maor Bar-Peled. Novel Lectin Controls Wound-responses in Arabidopsis. United States Department of Agriculture, janvier 2012. http://dx.doi.org/10.32747/2012.7697123.bard.
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