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Artykuły w czasopismach na temat "Réduction du sel"
Bochud, Murielle, Fred Paccaud i Michel Burnier. "[b]Réduction[/b] de la consommation de sel : opportunité, impact et stratégies". Revue Médicale Suisse 8, nr 348 (2012): 1443–47. http://dx.doi.org/10.53738/revmed.2012.8.348.1443.
Pełny tekst źródłaBochud, Murielle, Michel Burnier, Pedro-Manuel Marques-Vidal i Feud Paccaud. "Réduction de la consommation de sel : une mesure importante de santé publique en Suisse". Revue Médicale Suisse 6, nr 239 (2010): 494–98. http://dx.doi.org/10.53738/revmed.2010.6.239.0494.
Pełny tekst źródłaBrieu, M., i M. Gillet. "Étude par microdiffraction des particules icosaédriques de nickel obtenues par réduction d'un sel en phase liquide". Thin Solid Films 167, nr 1-2 (grudzień 1988): 149–60. http://dx.doi.org/10.1016/0040-6090(88)90491-9.
Pełny tekst źródłaDravigney, Laurent. "Diagnostic coproscopique : quelles sont les techniques réalisables au cabinet ?" Le Nouveau Praticien Vétérinaire élevages & santé 14 (listopad 2022): 44–52. http://dx.doi.org/10.1051/npvelsa/2023008.
Pełny tekst źródłaKenao, T. S., J. C. Sossa, M. N. Paraiso, M. Belo, G. P. Sopoh i 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 (wrzesień 2023): 102025. http://dx.doi.org/10.1016/j.respe.2023.102025.
Pełny tekst źródłaGrosman, Paul D., Jochen A. G. Jaeger, Pascale M. Biron, Christian Dussault i 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, nr 2 (11.05.2012): 16–21. http://dx.doi.org/10.7202/1009101ar.
Pełny tekst źródłaBourgeois, Marion, Mathieu Dionnet, Jean-Emmanuel Rougier, Amar Imache, Claire Billy, Julien Tournebize i Samy Bouarfa. "Un dialogue territorial innovant pour contribuer à la réduction des pollutions diffuses au niveau d’un territoire". Sciences Eaux & Territoires Numéro 17, nr 2 (2015): 58. http://dx.doi.org/10.3917/set.017.0058.
Pełny tekst źródłaJonas, André, Parfait Djenontin, Marcel Houinato, Bernard Toutain i Brice Sinsin. "Pratiques et stratégies des éleveurs face à la réduction de l’offre fourragère au Nord-Est du Bénin". Sécheresse 20, nr 4 (październik 2009): 346–53. http://dx.doi.org/10.1684/sec.2009.0204.
Pełny tekst źródłaFolcher, G., J. Paris i F. Chauveau. "Réduction photochimique des polytungstates. Mise en évidence d'un effet photogalvanique". Canadian Journal of Chemistry 63, nr 10 (1.10.1985): 2703–6. http://dx.doi.org/10.1139/v85-449.
Pełny tekst źródłaDouch, Jamaâ, i Guy Mousset. "Réduction électrochimique de dérivés carbonylés en milieu non aqueux en présence de EuCl3•6H2O". Canadian Journal of Chemistry 65, nr 3 (1.03.1987): 549–56. http://dx.doi.org/10.1139/v87-097.
Pełny tekst źródłaRozprawy doktorskie na temat "Réduction du 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.
Pełny tekst źródłaSalt 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.
Pełny tekst źródłaReducing 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.
Pełny tekst źródłaMonod, Raphael. "Approche multidisciplinaire combinant l'imagerie par résonance magnétique 23Na, la libération in-vitro de sodium et l'évaluation sensorielle pour étudier les interactions sel-aliments et optimiser l'utilisation du sel de table par les consommateurs". Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK069.
Pełny tekst źródłaExcessive salt (NaCl) intake is known to increase dramatically the risk of cardiovascular diseases (CVDs). However, the average consumption is still twice the WHO recommendation of 5 g per day. Reducing salt intake is therefore a top priority to prevent non-communicable diseases such as CVDs. Thus far, the industry has already successfully lowered salt levels in many commercial foods but the need to pursue the reduction of salt intake remains pressing. A major concern is that consumers increase their use of discretionary salt (DS) to compensate for the loss of taste, which would make food reformulation less effective. The use of DS has received little attention so far and it is not clearly targeted by recommendations even though it contributes to salt intake.Objectives:This thesis project is anchored within this context; it is part of the global and multidisciplinary project Sal&Mieux (founded by the French ANR), which aims at identifying levers to be transferred in operational guidelines on how to optimize DS use. Two main objectives were defined for this PhD: (i) better understand how DS interacts with food matrices, then how it is released in the mouth depending on various seasoning practices; (ii) identify the consequences in terms of salty taste and flavor perception; the challenge being to identify the best domestic practices to optimize DS use. The core hypothesis is that, according to the type of food and the salting practices, DS interacts with the food matrix differently and is released in the mouth following various dynamic patterns that drive overall salty taste perception.Methodology:The thesis work was based on complementary experimental approaches following a transdisciplinary path. First, 23Na Nuclear Magnetic Resonance (NMR) and Magnetic Nuclear Imaging (MRI) were used to quantitatively evaluate the interaction and distribution of sodium for a variety of food matrices (carrots, pasta, and chicken) and salting practices (moment of salt addition, shape of salt crystals, influence of flavour addition). Second, sensory evaluation was performed to underline domestic practices that can increase sensory perception of DS. In addition, the temporal release of sodium from food products was also monitored in vitro using a dedicated mouth simulator.Results:This work demonstrated for the first time that discretionary salt consumption could be reduced by certain domestic seasoning practices, for a wide range of real foods. We observed that salting after cooking led to a higher saltiness intensity than salting at the beginning of the cooking process. This higher intensity of salty taste was particularly observed when using commercial salts (fine sea salt and fleur de sel). We demonstrated on the carrot matrix that this increase in salty taste was due to a heterogeneous distribution of salt in the food matrix during salting after cooking. This inhomogeneous distribution induces a highly variable release of salt during chewing, creating salt pulses that are known to enhance salty taste. We have also demonstrated that the use of flavourings, some of which are available in supermarkets, can reinforce the intensity of the salty taste of domestic foods.Ultimately, these salting practices can make a significant contribution to global initiatives to reduce salt consumption
Mazouzi, Driss. "Modification localisée de surface du polytétrafluoréthylène : réduction par microscopie électrochimique et fonctionnalisation". Paris 7, 2003. http://www.theses.fr/2003PA077170.
Pełny tekst źródłaPilote, 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.
Pełny tekst źródłaHypertension 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.
Pełny tekst źródłaBecause 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.
Pełny tekst źródłaSulfonated 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.
Pełny tekst źródłaReactive 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.
Pełny tekst źródłaKsiążki na temat "Réduction du sel"
1968-, Sullivan Rory, red. Corporate responses to climate change: Achieving emissions reductions through regulation, self-regulation and economic incentives. Sheffield, UK: Greenleaf Pub. Ltd., 2008.
Znajdź pełny tekst źródłaHartmann, Philippe. Centrales nucléaires et environnement - Prélèvements d'eau et rejets. EDP Sciences, 2014. http://dx.doi.org/10.1051/978-2-7598-0913-4.
Pełny tekst źródłaPreventing Harmful Behaviour in Online Communities: Censorship and Interventions. Taylor & Francis Group, 2022.
Znajdź pełny tekst źródłaAlderton, Zoe. Preventing Harmful Behaviour in Online Communities: Censorship and Interventions. Taylor & Francis Group, 2022.
Znajdź pełny tekst źródłaAlderton, Zoe. Preventing Harmful Behaviour in Online Communities. Taylor & Francis Group, 2022.
Znajdź pełny tekst źródłaAlderton, Zoe. Preventing Harmful Behaviour in Online Communities: Censorship and Interventions. Taylor & Francis Group, 2022.
Znajdź pełny tekst źródłaAlderton, Zoe. Preventing Harmful Behaviour in Online Communities. Taylor & Francis Group, 2022.
Znajdź pełny tekst źródłaClinician's Guide to Alcohol Moderation: Alternative Methods and Management Techniques. Taylor & Francis Group, 2020.
Znajdź pełny tekst źródłaTurner, Cyndi. Clinician's Guide to Alcohol Moderation: Alternative Methods and Management Techniques. Taylor & Francis Group, 2020.
Znajdź pełny tekst źródłaTurner, Cyndi. Clinician's Guide to Alcohol Moderation: Alternative Methods and Management Techniques. Taylor & Francis Group, 2020.
Znajdź pełny tekst źródłaCzęści książek na temat "Réduction du sel"
VEMULAPADU, Ajey balaji. "Former les traducteurs en pharmacovigilance par le système de parrainage". W Médier entre langues, cultures et identités : enjeux, outils, stratégies, 93–98. Editions des archives contemporaines, 2022. http://dx.doi.org/10.17184/eac.5505.
Pełny tekst źródła"Liste des abbréviations". W Additive manufacturing in orthognathic surgery: A case study. Université Paris Cité, 2024. http://dx.doi.org/10.53480/imp3d.221019.
Pełny tekst źródłaRaporty organizacyjne na temat "Réduction du sel"
Jacques, Olivier, Joanis Marcelin i 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, marzec 2023. http://dx.doi.org/10.54932/yqca4755.
Pełny tekst źródłaMichaud, Pierre-Carl, Louis Lévesque, Marcelin Joanis, Jonathan Brasseur i Quentin Winstel. Plan québécois des infrastructures : comparaison interprovinciale et soutenabilité. CIRANO, listopad 2023. http://dx.doi.org/10.54932/lxou3345.
Pełny tekst źródłaPrice, Roz. Informalité et groupes marginalisés dans la réponse aux crises. Institute of Development Studies, listopad 2023. http://dx.doi.org/10.19088/core.2023.004.
Pełny tekst źródłaFONTECAVE, Marc, Sébastien CANDEL i Thierry POINSOT. L'hydrogène aujourd'hui et demain. Académie des sciences, kwiecień 2024. http://dx.doi.org/10.62686/5.
Pełny tekst źródłaBajon, Theò, i Mohamed Coulibaly. Gestion des armes et des munitions – Aperçu de pays: Republique du Bénin. UNIDIR, maj 2024. http://dx.doi.org/10.37559/caap/24/wam/06.
Pełny tekst źródłaDe Groof, Melanie, i Theò Bajon. Gestion des armes et des munitions – Aperçu de Pays: République togolaise. UNIDIR, marzec 2023. http://dx.doi.org/10.37559/caap/23/wam/03.
Pełny tekst źródłade Marcellis-Warin, Nathalie, François Vaillancourt, Ingrid Peignier, Molivann Panot, Thomas Gleize i Simon Losier. Obstacles et incitatifs à l’adoption des technologies innovantes dans le secteur minier québécois. CIRANO, maj 2024. http://dx.doi.org/10.54932/dlxt6536.
Pełny tekst źródłaGruber, Verena, Ingrid Peignier i Elinora Pentcheva. Analyse des motivations d’achat de camions légers au Québec. CIRANO, luty 2023. http://dx.doi.org/10.54932/kzyi1849.
Pełny tekst źródłaDufour, Quentin, David Pontille i 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, kwiecień 2021. http://dx.doi.org/10.52949/2.
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