Bugaud C.,CIRAD |
Deverge E.,Campus University |
Daribo M.-O.,CIRAD |
Ribeyre F.,CIRAD - Agricultural Research for Development |
And 2 more authors.
Journal of the Science of Food and Agriculture | Year: 2011
BACKGROUND: Knowledge of the sensory diversity of a wide range of dessert bananas would be helpful in breeding programmes and so diversify the banana market. Descriptive sensory profiling was thus used to assess 13 cultivated bananas and four new triploid hybrids at an eating stage. RESULTS: A specific vocabulary was defined to describe the sensory traits of dessert bananas. The 17 cultivars assessed were ranked in five sensory clusters, which differed mainly in the intensity of sourness and sweetness. The first cluster, which contained the standard banana (Cavendish), received the lowest sourness and the highest sweetness and banana flavour scores. The second cluster was the sourest and firmest and had the highest chemical flavour score. The third cluster was characterised by the highest melting score, the fourth by the highest mealiness, astringency, grassy odour and flavour scores and the fifth by a balance between sourness and sweetness and the highest heterogeneous texture score. Firmness and sourness were correlated with rheological pulp firmness and titratable acidity respectively. CONCLUSION: The results led to the identification of relevant attributes that grouped the sensory diversity of dessert banana into five clusters. Combined with hedonic data, these results should help breeders to select banana hybrids. © 2011 Society of Chemical Industry.
Amami M.,Campus University
Industrial and Engineering Chemistry Research | Year: 2014
Crystallization of calcium sulfate dihydrate (CaSO4· 2H2O, gypsum) in sodium chloride solutions has been studied in the presence of magnesium ion. It was shown that Mg2+ has an inhibiting effect on the two stages of precipitation: nucleation and growth. Kinetic results were explained on the basis of the strong effect of magnesium ions on gypsum solubility. In the studied range of the ionic strength (IS), it was found that in the presence of NaCl the solubility increase stops beyond IS = 0.31 mol·L-1 whereas it continues to rise in the presence of MgCl2. X-ray diffraction analyses showed that magnesium ions act by substituting the calcium ones or by insertion in the defects of the gypsum crystal lattice. © 2014 American Chemical Society.
Hernandez B.,University of Paris 13 |
Pfluger F.,University of Paris 13 |
Derbel N.,Campus University |
De Coninck J.,Materia Nova |
Ghomi M.,University of Paris 13
Journal of Physical Chemistry B | Year: 2010
In two recent reports of the same series (J. Phys. Chem. B 2007, 111, 1470-1477 and J. Phys. Chem. B 2009, 113, 3169-3178), we have described the geometrical and vibrational analysis of glycine and amino acids (AAs) with hydrophobic side chains through the joint use of optical spectroscopy and quantum mechanical calculations. Here, we report Raman scattering and Fourier-Transform Infrared (FT-IR) Attenuated Total Reflectance (ATR) spectra measured from the aqueous solutions (H2O and D2O) of L-lysine and L-arginine, i.e. two a-AAs with positively charged hydrophilic side chains. The discussion on the vibrational features of both AAs could be carried out thanks to the theoretical calculations performed by means of the Density Functional Theory (DFT) approach at the B3LYP/6-31++G* level. We have analyzed the influence of implicit (with a polarizable dielectric continuum) and explicit (by means of an H2O cluster interacating with H-donor and H-acceptor sites of AAs) hydration models. In addition, through the calculated geometrical parameters and vibrational wavenumbers, a discussion was performed on the effect of the Cl- anion interacting with the positively charged side chains of explicitely hydrated AAs. © 2010 American Chemical Society.
Sauvageot F.,Campus University |
Herbreteau V.,ACTILAIT |
Berger M.,Insudiet |
Dacremont C.,Campus University |
Dacremont C.,University of Burgundy
Food Quality and Preference | Year: 2012
Fifteen groups of participants in nine laboratories performed triangle tests with two pairs of soft drinks. Groups differed in practice level with triangle tests: eight groups of 60 consumers who were not used to triangle test, three groups of qualified assessors who have already performed a few triangle tests, and four groups of trained assessors with a more extensive practice of triangle tests; qualified and trained groups included 9 or 18 assessors. The soft drinks were made from syrups at two levels of dilution in order to achieve about 55% of correct responses to test for difference and about 40% of correct responses to test for similarity. Participants performed three replicated tests with each pair of drinks, except the groups of 9 assessors who performed six replicated tests. When testing for difference, large inter-groups differences were observed. One consumer group and one trained group from two different laboratories failed by far to reach the critical number of correct responses leading to demonstrate a significant difference between products. For similarity test, all consumer groups demonstrated a significant similarity whereas two qualified groups and one trained group did not. This is explained by a slightly higher level of performance for qualified and trained assessors compared to consumers. © 2011 Elsevier Ltd.
Saadi C.,Campus University |
Chaoui H.,Campus University
Procedia Computer Science | Year: 2016
The cloud computing security has become a basic necessity. It acquires knowledge about vulnerabilities, attacks, activities of attackers and tools to secure it. This work proposes new cloud infrastructure architecture, which combines IDS based on mobile agent sand using three types of honeypots in order to detect attacks, to study the behavior of attackers, increase the added value of Honeypot and IDS based mobile agents, solve systems limitations intrusion detection, improve knowledge bases IDS thus increase the detection rate in our cloud environment. © 2016 The Authors. Published by Elsevier B.V.