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| Registros recuperados: 10 | |
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| Beaufils, S.; Hadaoui-Hammoutène, R.; Vié, V.; Miranda, G.; Perez, J; Terriac, E.; Henry, G.; Delage, M.M.; Léonil, J.; Martin, P.; Renault, A.. |
| Here we present a comparative study of caprine b- and as1-caseins behaviours at the air–water interface and in solution. Both caseinswere purified from the milk of a single goat homozygous at the as1- and b-Cn loci, with a high degree of purity (98%). Physicalmeasurements (ellipsometry, surface pressure and surface rheology) were performed at the air–water interface, whereas SAXSmeasurements were performed on casein solutions. Our results clearly show that self-organizations, both at the air–water interface and insolution are different for b- and as1-caseins. b-casein is unfolded in solution and forms a network at the interface, while as1-casein formscompact objects in solution and is organised in fluid domains at the interface. We also show that the... |
| Tipo: Journal Article |
Palavras-chave: CASEIN; RHEOLOGY; GOAT; INTERFACE. |
| Ano: 2007 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20084f99eb24&uri=/notices/prodinra1/2008/02/ |
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| Moukéli, P.. |
| Cet article propose un modèle et une démarche de conception d'interfaces graphiques de programmes parallèles. L'interface graphique a jusque là été considérée comme un outil secondaire mais pourtant très utile aux programmes parallèles. Sa conception et sa gestion sont strictement séparées du programme parallèle, alors qu'elle en est la plupart du temps une composante essentielle. Nous proposons de ramener au moins partiellement cette gestion dans le programme parallèle, en utilisant le concept d'interface graphique virtuelle. (Résumé d'auteur) |
| Tipo: Text |
Palavras-chave: INFORMATIQUE; PROGRAMMATION; INTERFACE; INTERFACE GRAPHIQUE; PARALLELISME. |
| Ano: 1994 |
URL: http://www.documentation.ird.fr/hor/fdi:40923 |
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| Lechevalier, V; Perinel, E.; Jeantet, R.; Lesaffre, C.; Croguennec, T.; Guerin, C.; Nau, F.. |
| Abstract: Egg white is widely used as an ingredient in the food industry owing to its excellent functionalproperties. The transformation of shell eggs into safe liquid, frozen, or spray-dried egg white with extendedshelf life requires many technological operations that result in modifications to the egg white’s functionalproperties. The present study highlights the critical steps affecting foaming and gelling properties duringa classical pasteurised liquid egg white process. The main source of variation in functional properties wasraw material quality, accounting for 70% of the variability. Part of the remaining 30% was explained bymechanical egg white–yolk separation, tank storage, pasteurisation and homogenisation that resulted indamage to the functional... |
| Tipo: Journal Article |
Palavras-chave: LIQUID EGG WHITE; SHEAR RATE; PASTEURISATION; INTERFACE; FUNCTIONNAL PROPERTIES; PROTEIN CONFORMATION; HOMOGENEISATION. |
| Ano: 2005 |
URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200750b558b8&uri=/notices/prodinra1/2007/03/ |
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| Registros recuperados: 10 | |
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