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| Registros recuperados: 25 | |
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| Welsh, John H.; Nogueira-Neto, Paulo; Jaeger, Celso P.; Ancona Lopez, Ana Amelia. |
| 1) Using several methods, the larval food of Melipona quadrifasciata was found to contain amounts of acetylcholine estimated to range between O. 5 and 2.0 mg. equivalents of acetylcholine chloride per gram of larval food. Similar amounts have been reported for the larval food of the honey, bee, Apis mellifera. 2) The larval food of M. quadrifasciata was also found to contain a large amount of choline and an unidentified substance that was soluble in ethanol, gave a blue fluorescence, reacted with Dragendorf's reagent, and had a weak acetylcholine-like action. In one sample of larval food, a substance with the properties of glycine betaine was also found. 3) Samples of stored pollen were also found to contain acetylcholine, choline and the unidentified... |
| Tipo: Journal Article-postprint |
Palavras-chave: HONEYBEE; APIS MELLIFERA; APIDAE; HYMENOPTERA; SOCIAL INSECT; MELIPONA QUADRAFASCIATA; FOOD; LARVAE; HONEY; ACETYLCHOLINE; NEUROTRANSMITTER; QUANTIFICATION; IDENTIFICATION; POLLEN; ABEILLE DOMESTIQUE; INSECTE SOCIAL; NOURRITURE; LARVE; MIEL; ACETYLCHOLINE; NEUROTRANSMETTEUR; QUANTIFICATION; IDENTIFICATION; POLLEN. |
| Ano: 1965 |
URL: http://hdl.handle.net/2174/353 |
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| Muchnik, J.. |
| La valorisation des ressources locales (produits, savoirs, techniques...) contribue fortement au développement social et économique. Elle se manifeste notamment par la satisfaction des besoins alimentaires locaux, des processus d'innovations techniques et organisationnels en accord avec l'évolution de la consommation alimentaire, et l'émergence de petites entreprises de transformation ou de restauration. Pour faciliter la valorisation des ressources locales, il importe de comprendre les relations entre, d'une part, l'évolution de la consommation alimentaire dans les villes et, d'autre part, les changements et les innovations des savoir-faire locaux de transformation des produits. |
| Tipo: Journal Article |
Palavras-chave: CRISIS; UNCERTAINTY; QUALITY; AGRICULTURAL PRODUCTION; CONSUMPTION; FOOD. |
| Ano: 2002 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200966d30488&uri=/notices/prodinra1/2010/07/ |
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| Preys, S.; Vigneau, É.; Mazerolles, G.; Cheynier, V.; Bertrand, D.. |
| Authentication basically consists in deciding if a given unknown product belongs or not to a group of interest, defined by producers or regulators. More often, in order to demonstrate the authentication ability of a given instrumental analysis, several other groups are arbitrarily chosen, Then a Factorial or Linear Discriminant Analysis (FDA or LDA) or a Partial Least Squares Discriminant Analysis (PLS-DA) is usually performed; the model therefore depends on the nature of all observed groups of the study. The aim of this paper was to investigate an approach, named "prototype approach", based on a model built up only using the group of products of interest. Such an approach has the advantage not to depend on the whole complementary data of the... |
| Tipo: Journal Article |
Palavras-chave: AUTHENTICATION; MULTIVARIATE STATISTICAL PROCESS CONTROL; MSCP; PROTOTYPE; FACTORIAL LINEAR DISCRIMINANT ANALYSIS; FDA/LDA; FOOD; WINE; POLYPHENOL. |
| Ano: 2007 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200853bdb5f7&uri=/notices/prodinra1/2010/09/ |
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| Virot, M.; Tomao, V.; Colnagui, G.; Visinoni, F.; Chemat, F.. |
| A new process of Soxhlet extraction assisted by microwave was designed and developed. The process is performed in four steps, which ensures complete, rapid and accurate extraction of the samples. A second-order central composite design (CCD) has been used to investigate the performance of the new device. The results provided by analysis of variance and Pareto chart, indicated that the extraction time was the most important factor followed by the leaching time. The response surface methodology allowed us to determine optimal conditions for olive oil extraction: 13 min of extraction time, 17 min of leaching time, and 720 W of irradiation power. The proposed process is suitable for lipids determination from food. Microwave-integrated Soxhlet (MIS) extraction... |
| Tipo: Journal Article |
Palavras-chave: HUILE D'OLIVE SOXHLET; GAS CHROMATOGRAPHY; MASS SPECTROMETRIE; MICROWAVE; OIL; FOOD; PENTA-HEXANE. |
| Ano: 2007 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20076d526c57&uri=/notices/prodinra1/2007/12/ |
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| Pénicaud, C.; Guilbert, S.; Peyron, S.; Gontard, N.; Guillard, V.. |
| A rapid and easy to handle (on-line monitoring) method to achieve oxygen sorption kinetics was developed and tested on a large range of food products. Measurements were performed using luminescence sensors placed into of a thin layer of food material exposed to increasing oxygen contents in the atmosphere. From oxygen sorption kinetics diffusivity values could be calculated using a mathematical model based on Fick's second law. A large range of model and real food were studied: water, agar gel, orange juice, mashed apple, mashed tomato, miglyol, olive oil and copra oil. Luminescence sensors allowed accurate measurements since they are no-oxygen consuming. Oxygen diffusion through food obeyed to Fick's second law and was found to be independent of oxygen... |
| Tipo: Journal Article |
Palavras-chave: LUMINESCENCE; TRANSFERT GAZEUX OXYGEN; DIFFUSION; SORPTION KINETICS; LUMINESCENCE OXYGEN SENSORS; FOOD. |
| Ano: 2010 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010d2ff5005&uri=/notices/prodinra1/2010/12/ |
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| Registros recuperados: 25 | |
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