Letteratura scientifica selezionata sul tema "Canne blanche"
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Articoli di riviste sul tema "Canne blanche":
1
Vittrant, Delphine, e Emily Le Cunff. "Améliorer la mobilité des personnes malvoyantes et non-voyantes : focus sur la canne blanche électronique". Revue Francophone d'Orthoptie 13, n. 1 (marzo 2020): 46–50. http://dx.doi.org/10.1016/j.rfo.2019.10.007.
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Kirichko, Natalya Aleksandrovna, Marfuga Dyusembaevna Mukatova e Alexander I. Mironov. "About the possibility of using commercial sturgeon gonads and commercial carp of the Volga-Caspian region in the technology of canned fish". Vestnik of Astrakhan State Technical University. Series: Fishing industry 2024, n. 1 (29 marzo 2024): 136–48. http://dx.doi.org/10.24143/2073-5529-2024-1-136-148.
Abstract (sommario):
The purpose was to establish the possibility of using secondary food fish raw materials of commercial sturgeon milt and gonads (milt, caviar eggs) of commercial carp in the technology of canned fish blanched in broth, tomato sauce and “pate” type. The objects of the study were: milt and caviar of carp, milt of sturgeon species of fish, blanched milt of carp and commercial sturgeon, blanching broth, samples of canned goods “Milt of commercial sturgeon and carp blanched in broth”, “Milt of commercial sturgeon and carp blanched in tomato sauce”, “Plow combined from milt of sturgeon fish and the gonads of the carp”. The commercial sturgeon milts are a homogeneous dense mass of milty-white color with gray inclusions with fat freely separating when pressed, indicating the need for their preliminary degreasing, while, after separation from milt fat deposits, they can be attributed to protein (19.6%) fatty (15.9%) types of raw materials. The norms for laying components have been developed and canned fish “Milt of commercial sturgeon and carp blanched in broth”, “Milt of commercial sturgeon and carp blanched in tomato sauce”, “Pate combined from milt and fish caviar” have been made. It was revealed that the samples of canned goods from blanched milt of commercial sturgeon and carp in all quality indicators meet the requirements of ISS 33430-2015 “Canned caviar and fish milt” and have an average score (4.5 and 4.6 points); the sample of canned food “Combined pate from milt and fish caviar” meets the requirements of ISS 7457-2007 “Canned fish pates” according to physico-chemical parameters, while the need for further experimental studies to improve its taste characteristics has been established.
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Verma, Vipin Kumar, Devendra Kumar, Rupendra Singh, Pankaj Kumar e Devendra Singh. "Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition". FOOD SCIENCE RESEARCH JOURNAL 11, n. 2 (15 ottobre 2020): 195–201. http://dx.doi.org/10.15740/has/fsrj/11.2/195-201.
Abstract (sommario):
Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc.Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pre treatment of cauliflower slices as unblanched , blanched and blanched with kms and dried at different temperature( 45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre-treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°C in KMS blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions .The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.
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Verma, Vipin Kumar, Devendra Kumar, Rupendra Singh, Pankaj Kumar e Devendra Singh. "Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition". INTERNATIONAL JOURNAL OF PLANT SCIENCES 18, n. 1 (15 gennaio 2023): 14–20. http://dx.doi.org/10.15740/has/ijps/18.1/14-20.
Abstract (sommario):
Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc. Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pretreatment of cauliflower slices as unblanched, blanched and blanched with kms and dried at different temperature (45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°c in KMS balanced condition where as highest score for taste was obtained as 7.9 at 65°C in balanced condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition where as highest value of texture (7.9) at 65°C in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions. The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.
5
WIESE, KURT L., e E. ROGER JACKSON. "Changes in Calculated Process Times and Drained Weight based on Soaking and Blanching of Kidney and Navy Beans". Journal of Food Protection 56, n. 3 (1 marzo 1993): 239–42. http://dx.doi.org/10.4315/0362-028x-56.3.239.
Abstract (sommario):
Kidney and navy beans were given different soaking/blanching treatments and canned in 300 × 407 and 603 × 700 cans with each container receiving equal amounts of dry weight of that bean. The process time (Bb) for kidney beans decreased as the amount of moisture in the beans increased. For both kidney and navy beans soaked for 2 h, the process time decreased when the fill weight was increased by 12 and 8%, respectively. For 0 and 2 h soaked kidney beans, the drained weights after processing were statistically the same even though the kidney beans soaked for 2 h had a moisture level 3.3-fold greater. Comparing 2 h soaked beans with fully soaked, blanched beans, the process time increased significantly for fully soaked, blanched beans by 9 and 46% for beans in 300 × 407 can and 603 × 700 can, respectively. The operation of blanching tended to lower the process time and drained weight of navy beans.
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RÓZSA, Sándor, Tincuța-Marta GOCAN, Vasile LAZĂR, Ileana ANDREICA, Melinda RÓZSA, Dănuț-Nicolae MĂNIUȚIU e Rodica SIMA. "The Effect of Processing on Chemical Constituents of Agaricus spp. Mushrooms". Notulae Botanicae Horti Agrobotanici Cluj-Napoca 45, n. 2 (15 settembre 2017): 507–16. http://dx.doi.org/10.15835/nbha45210764.
Abstract (sommario):
Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms convert nutritionally valueless substances into proteinous food with a very efficient bioconversion. Consumption of mushrooms, has increased substantially due to their delicacy, flavour, nutritional and medicinal value, being considered an excellent source of protein, which can contribute to the formulation of a balanced diet. Three species of Agaricus spp. mushrooms were used in this study: Agaricus campestris (L. ex Fr.), Agaricus bisporus (J.E. Lange) and Agaricus blazei (Murrill). This study aims to examine the effects of blanching, soaking and manufacturing processes (sun drying, oven drying and canning) on some chemical constituents of mushrooms (soluble dry matter, protein and total sugars). The analyses were performed initially at conservation and they were repeated after 6, 12 and 18 months of preservation. Since all treatments caused reduction of the dry matter content, it can be concluded that the smallest decrease during the storage period was recorded by soaked and sun dried A. blazei (1.6 g 100 g-1 FM). The maximum soluble dry matter loss was recorded at blanched and canned A. bisporus (2.8 g 100 g-1 FM). Blanching treatment of preheated (sun dried and oven dried) samples, after storage period, led the protein content to slightly decrease, between 0.4 g 100 g-1 DM and 0.8 g 100 g-1 DM. The smallest decrease of total sugars during the storage period was registered by canned, untreated A. campestris with 1.2 g 100 g-1 DM and the largest decrease was registered by blanched oven dried A. blazei with 2.9 g 100 g-1 DM.
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Mukatova, Marfuga, Natalya Aleksandrovna Kirichko, Albina Renatovna Appazova, Sergeyi Alekseyevich Skolkov e Marina Sergeevna Vzdornova. "ON USING VOLGA-CASPIAN ZANDER’S CHEEKS IN PRODUCTION OF CANNED FISH BABY FOOD". Vestnik of Astrakhan State Technical University. Series: Fishing industry 2021, n. 2 (30 giugno 2021): 144–52. http://dx.doi.org/10.24143/2073-5529-2021-2-144-152.
Abstract (sommario):
The article considers the purpose of the research as defining the possibility of using recycled fish raw material (zander’s cheeks and fat) in production of canned fish baby food. The components of the developed pasteurized canned fish “Sudachok” (heads and cheeks of pike perch, blanched carrots, oatmeal or buckwheat flour, fat from zander’s intestine, concentrated fish broth prepared from zander’s head and vertebral bones) were tested for the concentration of fat, protein, carbohydrates; zander’s muscle tissue - for the concentration of essential amino acids. It was determined that zander’s cheeks make up 4.4 - 8.8% of head’s mass, they being high-protein tissue (protein content is more than 19%), low-fat (fat content is 0.7%) secondary raw material and contain non-protein nitrogen (NPN), where formol and titrate nitrogen (FTN) and volatile bases nitrogen (VBN) are 370.5, 39.3 and 8.0 mg/100g, respectively. Formulations were developed and the pasteurized fish cans for babies were produced using zander’s cheeks and vegetable components (carrots, oatmeal flour, or buckwheat flour), fat and concentrated broth from boiling zander’s head bones. The composition has an optimized protein and fat content. In terms of quality, the pilot samples of canned fish with the corrected number of individual components of the recipe were found to meet the requirements of All-Union State Standard 29276 “Canned fish for baby food”.
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GORMLEY, T. R., e P. E. WALSHE. "Shrinkage in canned mushrooms treated with xanthan gum as a pre-blanch soak treatment". International Journal of Food Science & Technology 21, n. 1 (28 giugno 2007): 67–74. http://dx.doi.org/10.1111/j.1365-2621.1986.tb01931.x.
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Williams, Danielle, Teddy Morelock e Eddy Stiles. "CANNING AND TASTING EVALUATION OF THE SOUTHERNPEA COOPERATIVE TRIAL IN ARKANSAS". HortScience 40, n. 3 (giugno 2005): 876e—876. http://dx.doi.org/10.21273/hortsci.40.3.876e.
Abstract (sommario):
There are four southernpea breeding programs left in the United States: USDA-South Carolina, Louisiana, Texas and the largest at University of Arkansas. Selected breeding lines from these programs are grown in the Southernpea Cooperative Trial along with industry standards as checks. The yield trial is conducted in Alabama, Arkansas, Louisiana, Oklahoma, South Carolina, and Texas. Each location collects yield data; at the University of Arkansas-Fayetteville samples are also canned at the Department of Food Science Pilot Plant Facility. The process we use for canning southernpeas is similar to that used in the industry. Dry weights are recorded then soaked overnight in water. Imbibed weights are recorded after the peas are drained, blanched, and cooled. A weighed amount of peas are placed in each can; prepared brine (water, salt, and preservatives) is poured to the top of the can. The cans are sealed then cooked in a retort. The cans set a month before the tasting evaluation. For the tasting evaluation we use a minimum of 10 individuals for a consumer panel. Panelists rate pea color, liquor color, wholeness, texture, flavor, and the general appearance on a scale of 1–10, 10 being best. The industry standards are included, these are used as checks. This allows breeders to see how their lines look and taste as a canned product.
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Gocan, Tincuța-Marta, Ileana Andreica, Gheorghe Poșta, Dănuț-Nicolae Măniuțiu, Sándor Rózsa e Emese Egyed. "THE EFFECT OF BLANCHING TEMPERATURE ON THE TEXTURE OF LACTIC FERMENTED CUCUMBERS (Cucumis sativus L.)". Current Trends in Natural Sciences 10, n. 19 (31 luglio 2021): 321–27. http://dx.doi.org/10.47068/ctns.2021.v10i19.041.
Abstract (sommario):
In the history of mankind, the use of canned vegetables has been a source of ensuring a diverse range of vegetables in winter and has led to the development of cropping systems with technological features specific to industrialization. The effects of blanching temperature on the texture and quality of cucumber fruits under the conditions of lactic fermentation have been important topics of study over time. In comparison, in this paper we studied the complex influence of fermentation time (25 days) and temperature level (22 °C) on qualitative aspects such as pH level, total acidity and salt concentration change. Two different temperatures were also used for blanching with the salt solutions, 96 °C and 67 °C. The results of this study show that iodized sea salt was useful for whole pickles because they showed a better taste and texture. Pickled cucumbers blanched at 96 °C showed a better texture and lower acidity than those at 67 °C.
Tesi sul tema "Canne blanche":
1
Sanchez, Sylvie. "Biodégradation d'un effluent de raffinerie de sucre par un champignon de la pourriture blanche, Marasmius quercophilus : étude d'un procédé d'épuration". Aix-Marseille 3, 2003. http://www.theses.fr/2003AIX30021.
Abstract (sommario):
Le raffinage du sucre de canne génère des effluents qui doivent être épurés avant d'être rejetés dans la nature. Une partie de cet effluent est constituée par le rétentat, issu de la régénération des résines de décoloration du sucre roux,. Une fraction de cet effluent, appelée "DCO dure", est difficilement biodégradable par les systèmes de dépollution usuels. Le but de cette thèse était donc la mise au point d'un pré-traitement biologique faisant intervenir un champignon de la pourriture blanche, Marasmius quercophilus, fixé dans un réacteur fonctionnant en continu. Ce système devrait permettre de transformer suffisamment cette fraction pour qu'elle puisse ensuite être totalement dégradée dans une station d'épuration classique. Malgré les contraintes inhérentes à l'effluent (salinité 100 g/L, pH voisin de 12), le champignon s'est avéré capable de transformer le rétentat dans le sens recherché Une unité d'ultrafiltration a permis de recycler vers le réacteur les grosses molécules insuffisamment dégradées et les enzymes assurant cette dégradation. Les ultrafiltrats, obtenus à partir de l'effluent traité ont montré une DCO, une DBO5 et une coloration inférieures à celles du témoin non traité. Pour un temps de séjour de 29 jours, le traitement du rétentat par M. Quercophilus, dans un réacteur de 10 litres, a permis d'abattre 72 et 75 % de la DCO et de la coloration. Par ailleurs, l'accroissement du rapport DBO5/DCO obtenu après traitement est caractéristique d'une biodégradabilité améliorée compatible avec les potentialités d'une station classique d'épurationCane-sugar refining generates effluents which have to be purified before being discharged into nature. One part of these effluents is constituted by the retentate, resulting from the regeneration of anion-exchange resins, used to decolourise sugar liquor. One fraction of the retentate, named "hard COD", is poorly degraded by conventional biological processes. The aim of this thesis was to realise a bioreactor operating in continue, involving a white -rot fungus, Marasmius quercophilus, fixed on a support. This system would allow a sufficient biotransformation of this effluent, which could thus be degraded by classic wastewater treatment system. Despite hard conditions (salt concentration 100 g/L and pH around 12), the fungus is able to degrade the retentate. An ultrafiltration unit has allowed to recycle, in the reactor, insufficiently degraded high molecules and enzymes involved in this degradation. Ultrafiltrats resulting from treated effluent showed a COD, a BOD5 and a coloration smaller than the one of the non-treated effluent. After a 29 days incubation, M. Quercophilus is able to reduce COD and coloration by 72 and 75 %. Moreover, increase of the ratio BOD5/COD, obtained after biological treatment, indicates a highly biodegradability corresponding to the potentialities of conventional biological processes
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Gonzalez, Bautista Enrique. "Amélioration du pré-traitement d'un substrat à base de bagasse de canne à sucre par Pycnoporus sanguineus pour la production de bioéthanol de seconde génération". Thesis, Aix-Marseille, 2019. http://theses.univ-amu.fr.lama.univ-amu.fr/191218_GONZALEZBAUTISTA_299yaz508c24jzl757xy_TH.pdf.
Abstract (sommario):
Le pré-traitement biologique représente une option peu couteuse et éco-compatible bien qu’elle nécessite un temps plus long en comparaison avec des méthodes chimiques. Les champignons de la pourriture blanche producteurs de laccases (phénoloxydases) comme Pycnoporus sanguineus sont de candidats pour de tels traitements biologiques. Les objectifs de ce travail sont de définir i) les conditions de cultures (sources azotée, inducteurs aromatiques des laccases, inoculum et le temps d’incubation) et ii) la préparation du substrat (pasteurisation) qui favorisent les activités laccases et la déphénolisation. De plus, les communautés microbiennes thermotolérantes peuvent agir comme antagonistes de P. sanguineus et induire laccases. Des plans d’expérience ont été utilisés pour tester quelles que soient les concentrations pour obtenir des conditions de culture appropriées. L’urée comme source d'azote, a un effet négatif sur les activités laccases. Le meilleur taux de déphénolisation (47,2%) associé aux plus fortes activités laccases et à une réduction de la cristallinité de la cellulose (suivi par RMN du solide du 13C) ont été obtenus après 40 jours en utilisant 9 % d’extrait de levure, 10% de pulpe de café et 5 % d’inoculum. Des températures entre 70 et 75 °C et des temps de 5 à 10h de pasteurisation ont favorisé les laccases. De plus les profils cataboliques des communautés microbiennes du substrat pour ces conditions de pasteurisation ont montré leur potentiel de dégradation de polysaccharides. Ceci démontre la capacité de ces microorganismes à coloniser le substrat, pour limiter les contaminations et à favoriser les étapes ultérieures du procédéBiological pre-treatment represents a cheap, mild and eco-friendly option, though it requires longer residence time -compared to physicochemical pretreatments-. White-rot fungi producing laccases (phenoloxidases) such as Pycnoporus sanguineus are good candidates for such biological treatment. The objectives of this work were to define i) culture conditions (nitrogen sources, aromatic laccase inducers, inoculum and incubation time) and ii) substrate preparation (pasteurisation) to favour laccase activities and substrate dephenolisation. Moreover, thermotolerant microorganisms may act as antagonists of P. sanguineus and enhanced laccase. Experimental designs were used to obtain suitable culture conditions. Urea as nitrogen source led to a decrease in laccaseswhatever the concentrations used. The best dephenolisation yield (47.2%) associated with higher laccase activities and the major reduction of cellulose crystallinity according to solid-state NMR-13C, were found after 40 days of SSF using 9% yeast extract, 10% coffee pulp and 5% inoculum. Temperature from 70 to 75 °C and pasteurisation time for 5 to 10 h, favoured laccase activities. Moreover, for these pasteurisation conditions, catabolic profiles of substrate microbial communities showed the ability to degrade polysaccharides. This indicates that these microorganisms can actively colonise the substrate to limit contamination and also probably enhanced further steps of the process
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Rodríguez, Martínez Monserrat. "Percepción consumo de carne en estudiantes universitarios de las ciencias biológicas del Campus el Cerrillo Piedras Blancas". Tesis de Licenciatura, Universidad Autónoma del Estado de México, 2021. http://hdl.handle.net/20.500.11799/111455.
Abstract (sommario):
México tiene una gran población de animales de los cuales gran parte son especies de consumo humano. Los sistemas productivos son diversos y repartidos en distintas zonas del país. Esta situación hace más difícil el esfuerzo por responder a las exigencias de producción de los mercados sin afectar el control sobre las buenas prácticas de bienestar animal. En este estudio se ofrece un panorama de los factores que influyen en la percepción de los consumidores de carne, tales como aspectos hedónicos, estéticos, económicos, que influyen en su salud dada su composición o procesos productivos, lugar de compra, días festivos y el bienestar animal. Para explorar las decisiones de los consumidores se realizó una encuesta en la Facultad de Medicina Veterinaria y Zootecnia, Facultad de Ciencias Agrícolas y la Facultad de Ciencias del Campus el Cerrillo Piedra Blancas. Se analizó su afinidad hacia el consumo de carne pensando en la matanza ética de los animales. También se exploran temas relacionados con el entorno personal de los consumidores. Los resultados revelan que la importancia otorgada al bienestar animal difiere de una facultad a otra.
Entre los resultados más relevantes que se encontraron es la alta influencia que tienen los aspectos hedónicos en el consumo de carne entre los estudiantes siendo el olor, sabor y color factor primero en las decisiones de consumo. Otro resultado que hay que resaltar es el aumento en el consumo de carne en fiestas al igual que el consumo de carne por salud. Una de las cuestiones que debería tomar vital importancia es el hecho de que para los estudiantes de la Facultad de Medicina Veterinaria y Zootecnia no es relativamente importante el bienestar animal siendo los hombres los menos cuidadosos en este aspecto.
Existe un gran interés por los consumidores de carne, sin embargo, se debe estudiar sus motivos de elección y pensamiento, buscando mejorar la percepción que tienen hacia el bienestar animal y las ventajas del consumo de carne, tratando de buscar un equilibrio entre educación y consumo.
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Da, Silva Perez Denilson. "Préparations de pates chimiques blanchies à partir du bois d'Eucalyptus grandis et de la bagasse de canne à sucre par cuisson douce organosolv et blanchiment photochimique". Bordeaux 1, 1999. http://www.theses.fr/1999BOR10552.
Abstract (sommario):
Une methode de preparation originale de pates a papier blanchies issues du bois d'eucalyptus grandis et de la bagasse de la canne a sucre qui met en jeu des conditions douces de cuisson organosolv et un blanchiment photochimique est presentee. Les pates sont obtenues par cuisson avec un melange de l'acide formique et du peroxyde d'hydrogene. Les elements constitutifs des lignines extraites et residuelles ont ete caracterises par des methodes chimiques et spectroscopiques. Le blanchiment photochimique mis au point, est base sur l'action de la lumiere uv et visible en presence de photocatalyseurs et de photosensibilisateurs. Les mecanismes du blanchiment photochimique ont ete apprehendes a l'aide de composes modeles et de lignines extraites. L'ensemble du travail constitue une avancee importante vers la production de pate blanchie utilisant la lumiere solaire, abondante dans les pays tropicaux et equatoriaux.
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Villagra-Blanco, Rodolfo [Verfasser]. "NETosis-derived effector mechanisms against Neospora caninum and new insights of seroprevalances in caprine and canine neosporosis / Rodolfo Villagra-Blanco". Gießen : Universitätsbibliothek, 2018. http://d-nb.info/1169570992/34.
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Peiró, Sánchez Sara. "Actividad antioxidante del té blanco y de los residuos de limón: optimización de la extracción y aplicaciones en carne y en envases activos". Doctoral thesis, Universitat de Barcelona, 2015. http://hdl.handle.net/10803/316029.
Abstract (sommario):
Este proyecto de investigación estudia la extracción, optimización de la extracción y uso de los polifenoles naturales procedentes de los residuos de limón (Lemon Waste, LW) y de té blanco (White Tea, WT), el té más antioxidante del mundo. Persigue un objetivo doble, encontrar y testar nuevas fuentes de productos y compuestos naturales bioactivos que puedan sustituir o disminuir el uso de compuestos sintéticos, y reutilizar y revalorizar residuos agroalimentarios. En la primera etapa de la investigación, se optimizó la extracción de polifenoles procedentes del WT mediante superficie respuesta (RSM), se caracterizó su composición y se evaluó su eficacia antiradicalaria. En la segunda etapa se optimizó la extracción de polifenoles del LW usando campos eléctricos pulsados (PEF), una técnica de extracción segura para el medio. Se caracterizó la composición de los extractos y se evaluó su capacidad antioxidante, antimicrobiana y de protección al estrés oxidativo inducido en células y en DNA. Finalmente se aplicaron los extractos a carne cruda (carne de vacuno cruda picada) y a envases activo de PE y PLA. Los resultados obtenidos muestran que los extractos de LW obtenidos poseen capacidad antioxidante, pueden proteger al DNA y a las células del estrés oxidativo inducido. Sin embargo muestra leves efectos como antioxidante en envases activos y en carne. Por otro lado, los extractos de WT demuestran ser un muy buen agente antioxidante muy efectivo en carnes crudas y en envases activos tanto los elaborados por recubrimiento de un film de PE como en los films desarrollados en PLA. Con lo que se concluye que es posible reutilizar residuos agroalimentarios para la obtención de antioxidantes naturales. Además se puede concluir que el WT es un muy buen agente protector de la oxidación con posibles aplicaciones en la industria cárnica y en la del embalaje.This research project studied the antioxidant activity of lemon waste and white tea extracts, focusing on the optimization of the extraction process as well as their application onto food matrices and active packaging. The investigation was divided in three parts: in the first study, the extraction process was optimized by using Response Surface Methodology (RSM) based on the quantification of the antioxidant capacity and determination of the antiradical capacity of each extract. In the second study, environmentally- friendly extractions (i.e. without using organic solvents) were performed by using Pulsed Electric Fields. Furthermore, antimicrobial activity of the extracts and their capacity to protect cellular and DNA damage induced by external oxidative stress were evaluated. In the final part, the extracts were applied onto model emulsions, food (minced raw beef meat) and onto two different active packaging solutions based on polyethylene and polylactic acid. Results obtained demonstrate that lemon waste extracts show antioxidant capacity, can protect cells and DNA from externally induced oxidative damage and can be used as antioxidants in model emulsions, however show a reduced antioxidant effect in meat and in active packaging applied to meat. On the other hand, white tea extracts can be used as effective antioxidant agents in meat and in active packaging. From the results of these studies it is possible to conclude that lemon residual material can be used as a source of antioxidants. In addition, white tea is a good protector agent against oxidative processes and can be considered a good candidate for use as food additive or/and as a compound for active packaging formulations.
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Goldsmith, Lee Huntington Trebbien. "Freezing tolerance and dehydrin protein expression in 'Frontenac' and 'Seyval blanc' grapevine bark and xylem cane tissues during acclimation, midwinter, and deacclimation". [Ames, Iowa : Iowa State University], 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1473210.
Libri sul tema "Canne blanche":
1
Mériel, Olivier. Cannes, lumière blanche. Marseille: Images en manœuvres, 2005.
2
Velthuijs, Max. Petit-Bond & Blanche la Cane. L'Ecole des loisirs, 2000.
3
Hotel Drouot. Cannes de collection, gravures, lithographies, chromos, dessins, aquarelles, gouaches, peintures, objets divers, livres, papiers, documents, congés, affiches, ordre de chevalerie, décorations, figurines de plomb, armes blanches, fusils de chasse, carabines, armes à feu, revolvers, pistolets, militaria. 1992.
Capitoli di libri sul tema "Canne blanche":
1
"L’utilisation de la canne blanche de détection". In Manuel d'intervention en orientation et mobilité, 87–112. Les Presses de l’Université de Montréal, 2019. http://dx.doi.org/10.1515/9782760639065-009.
2
"Doña Aura en tiempos de cuarentena: Prisionera de sus propios anhelos". In Tecnología, Sociedad y Educación: perspectivas interdisciplinares en torno a las TIC desde el campo social educativo, 239–46. Universidad Santiago de cali, 2021. http://dx.doi.org/10.35985/9789585147379.12.
Abstract (sommario):
Desde que se escuchó el crujir del enorme monstruo por todo el mundo, el pánico se apodero de Aura, una anciana de chalina negra, falda gris, blusa blanca de seda, zapatos negros de tela medio rotos en la punta de donde salía su dedo gordo exhibiendo un pedazo de uña gruesa de color café oscuro. Doña Aura, vivía en un pueblo ubicado en la denominada “zona roja de Colombia”, en la cordillera Occidental, donde meses atrás la tranquilidad se podía al menos percibir, pues el conflicto armado era un elemento que se integró en la vida de las personas; sin embargo la naturaleza siempre estaba presente dándoles diariamente a todos los habitantes del pueblo leche, huevos, carne, gallinas, papa, cebolla, zanahoria y demás, pues estos productos eran cultivados en sus huertas y cuidados por ellos mismos, pero ahora la escasés de alimentos era abismal y la tristeza en el pueblo se podía notar en los ojos de sus habitantes.
3
"Últimos herejes". In Music for Unknown Journeys by Cristian Aliaga, a cura di Benjamin Bollig, 50–51. Liverpool University Press, 2021. http://dx.doi.org/10.3828/liverpool/9781800348097.003.0019.
Abstract (sommario):
Nos están alambrando el campo los raza blanca, señor, dijo el cacique Quilchamal a Roca, el general. Antes había mucho animal, yegua, vaca, oveja, le dijo, pero ahora dejan a los animales del lado de adentro de los alambres y a mi gente afuera. Yo le digo con respeto esta cuestión, señor general, yo para qué voy a hablar mentiras. No sería hombre, entonces. ¿Un general sabe eso? El problema de recordar es el temblor, piensa el cacique mientras avanza hacia Chalía. Cuida de no dormirse, de no caer sobre el caballo que avanza pisoteando las mentiras del general, la baba de coroneles y mercachifles que ha acumulado el siglo con su viento sobre la planicie. Quilchamal duerme, en realidad, aferrado al animal que lo conduce a la muerte en un malón sin esperanza. Duerme en medio de un malón ya sin lanza ni enemigos, para la muerte basta el viento helado y la nieve que cae sobre los últimos tehuelches, puntitos en medio de la pampa, animales sin leña ni carne; últimos herejes de la llanura repleta de rocas....