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1. Detection of anti-HEV antibodies but no molecular positivity in dogs in the Campania region, southern Italy

Author

G. Ferrara, U. Pagnini, E. Improda, R. Ciarcia, A. Parisi, F. Fiorito, G. Della Valle, G. Iovane, and S. Montagnaro

Subjects
Hepatitis E virus, HEV, Paslahepevirus balayani, Stray dogs, One health, Medicine (General), R5-920
Abstract

Background: Paslahepevirus balayani genotypes 3 and 4 (HEV-3 and 4) have zoonotic potential and can be transmitted to humans and animals through the consumption of contaminated raw or undercooked meat. Although it has been demonstrated that dogs are susceptible to the infection and produce specific antibodies, the epidemiological role of this species is not yet well defined. This study aimed to evaluate the circulation of HEV at the serological and molecular level in the dog population of the Campania region, southern Italy. A total of 231 dogs were sampled, divided according to several variables (sex, age, origin, lifestyle, location, size, and breed), and tested for the presence of HEV antibodies using a commercial multi-species ELISA. A total of 197 blood samples and 170 stool samples were tested with two specific PCRs in order to detect viral RNA. A total of 19 out samples of 231 were seropositive, obtaining an exposure (8.2%) similar to that observed in other European countries. The univariate and multivariate analysis revealed a wide exposure to stray dogs and animals from the province of Salerno. All samples tested with molecular methods were negative. Defining the role of domestic carnivores continues to be a “one health” challenge, although it appears that they do not eliminate the virus and therefore do not pose a danger to humans. In the absence of other evidence, it is advisable to continue to carry out surveillance also for domestic animals, which, due to ethological characteristics or their position in the food chain, could be predisposed to being exposed to HEV.

Published
2024
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2. Preliminary Characterization of Submarine Basalt Magnetic Mineralogy Using Amplitude‐Dependence of Magnetic Susceptibility

Author

H. Yang, S. M. Tikoo, C. Carvallo, D. Bilardello, P. Solheid, K. M. Gaastra, W. W. Sager, S. Thoram, K. Hoernle, T. W. Höfig, A. Avery, A. V. DelGaudio, Y. Huang, R. Bhutani, D. M. Buchs, C. Class, Y. Dai, G. Dalla Valle, S. Fielding, S. Han, D. E. Heaton, S. Homrighausen, Y. Kubota, C.‐F. Li, W. R. Nelson, E. Petrou, K. E. Potter, S. Pujatti, J. Scholpp, J. W. Shervais, M. Tshiningayamwe, X. J. Wang, and M. Widdowson

Subjects
Geophysics. Cosmic physics, QC801-809, Geology, QE1-996.5
Abstract

Abstract The past ∼200 million years of Earth's geomagnetic field behavior have been recorded within oceanic basalts, many of which are only accessible via scientific ocean drilling. Obtaining the best possible paleomagnetic measurements from such valuable samples requires an a priori understanding of their magnetic mineralogies when choosing the most appropriate protocol for stepwise demagnetization experiments (either alternating field or thermal). Here, we present a quick, and non‐destructive method that utilizes the amplitude‐dependence of magnetic susceptibility to screen submarine basalts prior to choosing a demagnetization protocol, whenever conducting a pilot study or other detailed rock‐magnetic characterization is not possible. We demonstrate this method using samples acquired during International Ocean Discovery Program Expedition 391. Our approach is rooted in the observation that amplitude‐dependent magnetic susceptibility is observed in basalt samples whose dominant magnetic carrier is multidomain titanomagnetite (∼TM60–65, (Ti0.60–0.65Fe0.35–0.40)Fe2O4). Samples with low Ti contents within titanomagnetite or samples that have experienced a high degree of oxidative weathering do not display appreciable amplitude dependence. Due to their low Curie temperatures, basalts that possess amplitude‐dependence should ideally be demagnetized either using alternating fields or via finely‐spaced thermal demagnetization heating steps below 300°C. Our screening method can enhance the success rate of paleomagnetic studies of oceanic basalt samples.

Published
2024
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3. Ambulatory total hip arthroplasty: Causes for failure to launch and associated risk factors

Author

Samuel Rodriguez, Tony S. Shen, Drake G. Lebrun, Alejandro G. Della Valle, Michael P. Ast, and Jose A. Rodriguez

Subjects
ambulatory, same-day discharge, total hip arthroplasty, total hip arthroplasty (THA), Anesthesiologists, dizziness, Orthopedic surgery, RD701-811
Abstract

AimsThe volume of ambulatory total hip arthroplasty (THA) procedures is increasing due to the emphasis on value-based care. The purpose of the study is to identify the causes for failed same-day discharge (SDD) and perioperative factors leading to failed SDD.MethodsThis retrospective cohort study followed pre-selected patients for SDD THA from 1 August 2018 to 31 December 2020. Inclusion criteria were patients undergoing unilateral THA with appropriate social support, age 18 to 75 years, and BMI < 37 kg/m2. Patients with opioid dependence, coronary artery disease, and valvular heart disease were excluded. Demographics, comorbidities, and perioperative data were collected from the electronic medical records. Possible risk factors for failed SDD were identified using multivariate logistic regression.ResultsIn all, 278 patients were identified with a mean age of 57.1 years (SD 8.1) and a mean BMI of 27.3 kg/m2 (SD 4.5). A total of 96 patients failed SDD, with the most common reasons being failure to clear physical therapy (26%), dizziness (22%), and postoperative nausea and vomiting (11%). Risk factors associated with failed SDD included smokers (odds ratio (OR) 6.24; p = 0.009), a maximum postoperative pain score > 8 (OR 4.76; p = 0.004), and procedures starting after 11 am (OR 2.28; p = 0.015). A higher postoperative tolerable pain goal (numerical rating scale 4 to 10) was found to be associated with successful SDD (OR 2.7; p = 0.001). Age, BMI, surgical approach, American Society of Anesthesiologists grade, and anaesthesia type were not associated with failed SDD.ConclusionSDD is a safe and viable option for pre-selected patients interested in rapid recovery THA. The most common causes for failure to launch were failing to clear physical thereapy and patient symptomatology. Risk factors associated with failed SSD highlight the importance of preoperative counselling regarding smoking cessation and postoperative pain to set reasonable expectations. Future interventions should aim to improve patient postoperative mobilization, pain control, and decrease symptomatology.Cite this article: Bone Jt Open 2022;3(9):684–691.

Published
2022
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4. Nature and Origin of Magnetic Lineations Within Valdivia Bank: Ocean Plateau Formation by Complex Seafloor Spreading

Author

S. Thoram, W. W. Sager, K. Gaastra, S. M. Tikoo, C. Carvallo, A. Avery, Arianna V. Del Gaudio, Y. Huang, K. Hoernle, T. W. Höfig, R. Bhutani, D. M. Buchs, C. Class, Y. Dai, G. Dalla Valle, S. Fielding, S. Han, D. E. Heaton, S. Homrighausen, Y. Kubota, C.‐F. Li, W. R. Nelson, E. Petrou, K. E. Potter, S. Pujatti, J. Scholpp, J. W. Shervais, M. Tshiningayamwe, X. J. Wang, and M. Widdowson

Subjects
Valdivia Bank, Walvis Ridge, oceanic plateau, magnetic anomalies, International Ocean Discovery Program (IODP) Expedition 391, hotspot‐ridge interaction, Geophysics. Cosmic physics, QC801-809
Abstract

Abstract Valdivia Bank (VB) is a Late Cretaceous oceanic plateau formed by volcanism from the Tristan‐Gough hotspot at the Mid‐Atlantic Ridge (MAR). To better understand its origin and evolution, magnetic data were used to generate a magnetic anomaly grid, which was inverted to determine crustal magnetization. The magnetization model reveals quasi‐linear polarity zones crossing the plateau and following expected MAR paleo‐locations, implying formation by seafloor spreading over ∼4 Myr during the formation of anomalies C34n‐C33r. Paleomagnetism and biostratigraphy data from International Ocean Discovery Program Expedition 391 confirm the magnetic interpretation. Anomaly C33r is split into two negative bands, likely by a westward ridge jump. One of these negative anomalies coincides with deep rift valleys, indicating their age and mechanism of formation. These findings imply that VB originated by seafloor spreading‐type volcanism during a plate reorganization, not from a vertical stack of lava flows as expected for a large volcano.

Published
2023
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5. Effects of Fermented Oat Straw as a Lovastatin Carrier on in vitro Methane Production and Rumen Microbiota

Author

Amaury Ábrego-Gacía, Héctor M. Poggi-Varaldo, Alfredo Mendoza-Vargas, Francisco G. Mercado-Valle, Elvira Ríos-Leal, Teresa Ponce-Noyola, and Graciano Calva-Calva

Subjects
lovastatin, fermented oat straw, rumen, methanogenesis, microbiota, General Works
Abstract

To date, there is an urgent need for implementing practical strategies to reduce CH4 emissions from ruminants. Lovastatin (Lv) is a specific inhibitor of methanogenic archaea. Due to the high cost of pure Lv, solid-state fermentation might be an economical bioprocess to produce Lv and facilitate its use in ruminant nutrition. The goal of this work was to assess the effects of supplementing fermented oat straw as a lovastatin carrier (FOS) to a high-grain ration on in vitro CH4 inhibition and rumen microbiota in beef cattle. The experimental design of in vitro rumen fermentation was completely randomized with four concentrations of Lv in the diet mixture. The supplementation with FOS to give Lv concentration of 100 and 150 mg L−1 in the ruminal fermentation medium significantly inhibited methanogenesis at similar levels. This suggested that less than 20% of FOS was required in the ration to achieve up to 38% of CH4 mitigation without affecting the chemical composition and nutritional value of the ration. Short-chain fatty acid (SCFA) production and profile showed that only the treatments with Lv at 100 and 150 mg L−1 decreased the concentration of total SCFAs; the molar ratio of propionate significantly increased with respect to that of the control. Treatment with Lv at 150 mg L−1 did not result in significant differences in the alpha and beta diversity indices compared to the control. However, significant changes in the relative abundance of some microorganisms were detected, such as an increase in Ruminococcus and a decrease in Prevotella. The predominant 99%+ MA in all controls, treatment, and inocula samples belonged to the Methanobrevibacter genus and very small (negligible) unclassified Methanobacterium genus (Euryarchaeota phylum). Interestingly, the reduction of relative abundance of MA was 39.17%, very close to the percent reduction of CH4 production, 38%. Our data showed that there was a parallel and similar percent decrease of both CH4 production and relative abundance of the predominant MA in our experiment, although the statistical significance was not complete. Finally, our results hold promise for significantly decreasing ruminal CH4 by 38%. Thus, our work is one step toward the sustainable management of the livestock sector.

Published
2021
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8. Lateral patellar luxation in nine small breed dogs

Author

F. Di Dona, G. Della Valle, L. Meomartino, F. Lamagna, and G. Fatone

Subjects
Dog, Lateral, Luxation, Patellar, Zoology, QL1-991
Abstract

The objective of this paper was to describe the clinical features, the management and the outcome of nine small breed dogs affected with lateral patella luxation referred during the period between January 2010 and December 2014. Patellar luxations were classified according to: breed, age, sex, weight, and grade of patellar luxation, as well as if unilateral or bilateral, and concurrent cranial cruciate ligament lesion. In affected dogs, surgical correction consisted in the combination of tibial tuberosity transposition and soft tissue procedure. Adjunctive condroplasty or trochleoplasty was performed as needing. The outcome was found positive after surgical management with low complication rate and complications have been easily managed with high success rate.

Published
2016
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9. Congenital deformity of the distal extremities in three dogs

Author

F. Di Dona, G. Della Valle, L. Meomartino, F. Lamagna, and G. Fatone

Subjects
Aphalangia, Brachydactyly, Congenital deformity, Dog, Syndactyly, Zoology, QL1-991
Abstract

Congenital limb deformities are very rare conditions and the knowledge about etiology, pathogenesis, clinical presentation and treatment is still poor. Moreover, many defects are still not reported in veterinary literature. This report documents clinical and radiographic findings in three dogs with congenital deformity involving the distal extremities. Case 1 was affected with bilateral aphalangia of the pedes, case 2 presented a combination of brachydactyly and syndactyly, whereas in case 3 a unilateral ectrodactyly was observed. To the authors’ knowledge, brachydactyly, as well as aphalangia, are very uncommon anomalies and have been rarely documented. Moreover, association between syndactyly and brachydactyly has still not been reported.

Published
2016
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10. Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters

Author

F. Gibouin, G. Della Valle, and R. van der Sman

Subjects
Viscosity, Temperature, Water, General Medicine, stomatognathic diseases, fluids and secretions, stomatognathic system, Food, Life Science, Humans, Mastication, Food Technology, Particle Size, Rheology, Saliva, Aged, Food Science, VLAG
Abstract

Artificial boluses were prepared from sponge cake by grinding the food to a given particle size and hydrating with artificial saliva. The shear viscosity of the artificial food bolus was then measured by capillary rheometry, and its variations with shear rate were studied as a function of four main factors: bolus water content, particle size, temperature and saliva viscosity. The flow curves can be fitted according to the Herschel-Bulkley model, which allows for the derivation of two main properties: yield stress and consistency. Saliva plasticizing coefficients are defined by the variations of these properties as a function of the water content. Their value, close to 12, is in good agreement with values obtained for molten starch (10 < α < 20). Particle size has little influence, whereas the effect of temperature and saliva viscosity is not monotonous. They underline the complexity of the structure of the bolus and the interplay between the saliva, acting as a lubricant and a swelling agent. Finally, the extensional viscosity of the artificial bolus is also determined by capillary rheometry, and it is shown to be of importance when comparing the viscous properties of the artificial bolus with those of real ones from literature.

Published
2022

13. Stellar Populations in type Ia supernova host galaxies at intermediate-high redshift: Star formation and metallicity enrichment histories

Author

I Millán-Irigoyen, M G del Valle-Espinosa, R Fernández-Aranda, L Galbany, J M Gomes, M Moreno-Raya, Á R López-Sánchez, M Mollá, Ministerio de Ciencia e Innovación (España), and European Commission

Subjects
Space and Planetary Science, Astrophysics of Galaxies (astro-ph.GA), FOS: Physical sciences, Galaxies: evolution, Astronomy and Astrophysics, Galaxies: formation, Astrophysics - Astrophysics of Galaxies
Abstract

We present a summary of our project that studies galaxies hosting type Ia supernova (SN Ia) at different redshifts. We present Gran Telescopio de Canarias (GTC) optical spectroscopy of six SN Ia host galaxies at redshift z ∼ 0.4–0.5. They are joined to a set of SN Ia host galaxies at intermediate-high redshift, which include galaxies from surveys SDSS and COSMOS. The final sample, after a selection of galaxy spectra in terms of signal-to-noise and other characteristics, consists of 680 galaxies with redshift in the range 0.04 < z < 1. We perform an inverse stellar population synthesis with the code FADO to estimate the star formation and enrichment histories of this set of galaxies, simultaneously obtaining their mean stellar age and metallicity and stellar mass. After analysing the correlations among these characteristics, we look for possible dependencies of the Hubble diagram residuals and supernova features (luminosity, colour and strength parameter) on these stellar parameters. We find that the Hubble residuals show a clear dependence on the stellar metallicity weighted by mass with a slope of −0.061 mag dex−1, when represented in logarithmic scale, log 〈ZM/Z⊙〉. This result supports our previous findings obtained from gas oxygen abundances for local and SDSS-survey galaxies. Comparing with other works from the literature that also use the stellar metallicity, we find a similar value, but with more precision and a better significance (2.08 versus ∼ 1.1), due to the higher number of objects and wider range of redshift of our sample. © 2022 The Author(s) Published by Oxford University Press on behalf of Royal Astronomical Society., This work is part of the grants I+D+i AYA2016-79724-C4-3-P,MDM-2017-0737, and PID2019-107408GB-C41, which have been funded by Ministerio de Ciencia e Innovación and Agencia Estatal de Investigación (MCIN/AEI/10.13039/501100011033). I.M. acknowledges support from the Ministerio de Economía y Competitividad under the program CFP-Unidad de Excelencia María de Maeztu MDM-2015-0509. L.G. acknowledges financial support from the Spanish Ministerio de Ciencia e Innovación (MCIN), the Agencia Estatal de Investigación (AEI) 10.13039/501100011033, and the European Social Fund (ESF) ‘Investing in your future’ under the 2019 Ramón y Cajal program RYC2019-027683-I and the PID2020-115253GA-I00 HOSTFLOWS project, from Centro Superior de Investigaciones Científicas (CSIC) under the PIE project 20215AT016, and the program Unidad de Excelencia María de Maeztu CEX2020-001058-M. J.M.G. thank FCT that supported this work via Fundo Europeu de Desenvolvimento Regional (FEDER) through COMPETE2020 – Programa Operacional Competitividade e Internacionalização (POCI) through the research grants UID/FIS/04434/2019, UIDB/04434/2020, and UIDP/04434/2020. J.M.G. is supported by the DL 57/2016/CP1364/CT0003 contract and acknowledges the previous support by the fellowships CIAAUP-04/2016-BPD in the context of the FCT project UID/FIS/04434/2013 and POCI-01-0145-FEDER-007672, and SFRH/BPD/66958/2009 funded by FCT and POPH/FSE (EC). Based on observations made with the Gran Telescopio Canarias (GTC), installed at the Spanish Observatorio del Roque de los Muchachos of the Instituto de Astrofísica de Canarias, in the island of La Palma. This research has made use of the HST-COSMOS database, operated at CeSAM/LAM, Marseille, France.

Published
2022

14. (Perylene)3-(TCNQF1)2: Yet Another Member in the Series of Perylene–TCNQFx Polymorphic Charge Transfer Crystals

Author

Tommaso Salzillo, Raffaele G. Della Valle, Elisabetta Venuti, Aldo Brillante, Gabriele Kociok-Köhn, Daniele Di Nuzzo, Matteo Masino, and Alberto Girlando

Subjects
charge transfer crystals, x-ray diffraction, vibrational spectroscopy, Crystallography, QD901-999
Abstract

The 3:2 Charge Transfer (CT) co-crystal (Perylene)3(TCNQF1)2 is grown by the Physical Vapor Transport (PVT) method, and characterized structurally and spectroscopically. Infrared analysis of the charge sensitive modes reveals a low degree of charge transfer (less than 0.1) between donor and acceptor molecules. The crystal is isostructural to the other 3:2 CT crystals formed by Perylene with TCNQF2 and TCNQF4, whereas such stoichiometry and packing is not known for the CT crystals with non-fluorinated TCNQ. The analysis of the isostructural family of 3:2 Perylene−TCNQFx (x = 1,2,4) co-crystal put in evidence the role of weak F…HC bonding in stabilizing this type of structure

Published
2020
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15. Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling

Author

I. Jebalia, G. Della Valle, S. Guessasma, and M. Kristiawan

Subjects
Protein Aggregates, Cell Wall, Finite Element Analysis, Peas, Starch, Snacks, Food Science, Pea Proteins
Abstract

Pulses extruded foods can be envisaged asall solid foams with voids and walls, the latter being considered as a dense starch/protein composite. Pea flour (PF) and blends of pea starch and pea protein isolate (PPI) with different protein contents (0.5-88% dry basis) were extruded to obtain models of dense starch-protein composites. Their morphology was revealed by CLSM microscopy, and their mechanical properties were investigated using a three-point bending test complemented by Finite Element Method (FEM) modelling. Composite morphology revealed protein aggregates dispersed in the starch matrix. It was described by a starch-protein interface index I

Published
2022

17. Visualizing a Single-Crystal-to-Single-Crystal [2+2] Photodimerization through its Lattice Dynamics: An Experimental and Theoretical Investigation

Author

Andrea Giunchi, Lorenzo Pandolfi, Tommaso Salzillo, Aldo Brillante, Raffaele G. Della Valle, Simone d'Agostino, Elisabetta Venuti, Giunchi, Andrea, Pandolfi, Lorenzo, Salzillo, Tommaso, Brillante, Aldo, Della Valle, Raffaele G, d'Agostino, Simone, and Venuti, Elisabetta

Subjects
4-aminocinnamic acid, photodimerization, Raman spectroscopy, lattice dynamic, Physical and Theoretical Chemistry, density functional theory, Atomic and Molecular Physics, and Optics
Abstract

In homogeneous solid-state reactions, the single-crystal nature of the starting material remains unchanged, and the system evolves seamlessly through a series of solid solutions of reactant and product. Among [2+2] photodimerizations of cinnamic acid derivatives in the solid state, those involving salts of the 4-aminocinnamic acid have been recognized to proceed homogeneously in a "single-crystal-to-single-crystal" fashion by X-ray diffraction techniques. Here the bromide salt of this compound class is taken as a model system in a Raman spectroscopy study at low wavelengths, to understand how such a mechanism defines the trend of the crystal lattice vibrations during the reaction. Vibrational mode calculations, based on dispersion corrected DFT simulations of the crystal lattices involved in the transformation, have assisted the interpretation of the experiments. Such an approach has allowed us to clarify the spectral signatures and to establish a correlation between the dynamics of the monomer and dimer systems in a process where chemical progress and crystal structural changes are demonstrated to occur simultaneously.

Published
2022

19. Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status

Author

Gilles Feron, G. Della Valle, Chantal Septier, M. Assad-Bustillos, J Palier, Carole Tournier, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC), CERELAB® La Sucrerie, Partenaires INRAE, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and ANR-14-CE20-0003,AlimaSSenS,vers une offre Alimentaire Adaptée et Saine à destination des populations SeniorS(2014)

Subjects
Male, 0301 basic medicine, Saliva, Frail Elderly, Oral Health, Oral health, 03 medical and health sciences, 0404 agricultural biotechnology, stomatognathic system, Elderly population, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Humans, Medicine, Food science, Mastication, Aged, Aged, 80 and over, Foods, Specialized, 2. Zero hunger, 030109 nutrition & dietetics, Viscosity, Pulse (signal processing), business.industry, 04 agricultural and veterinary sciences, General Medicine, Salivary flow rate, 040401 food science, stomatognathic diseases, Female, PARTICLE SIZE REDUCTION, Bolus (digestion), Edible Grain, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

International audience; This study investigated the oral processing and bolus formation mechanisms of two soft cereal products fortified with pulse proteins, sponge-cake (FSC) and brioche (FB), in the elderly population, and their relationship with the perception of oral comfort. Twenty subjects aged 65 and over participated in the study. They were classified in two groups according to dental status (poor vs. satisfactory) and presented varying stimulated salivary flow rate (SSF). Bolus properties (hydration ratio, apparent viscosity and particle size) were characterized after three chewing stages. Results showed that subjects with a poor dental status (DS) had a longer chewing duration for FB, while individuals with a higher SSF had a shorter duration for FSC. Compared to FSC, more saliva was added to the FB boli, and the viscosity and particle size of FB bolus were also higher. Based on the bolus particle size evolution during chewing, FB was considered to be more difficult to fragment than FSC, this latter showing a dramatic particle size reduction from the beginning of chewing. From the viscosity data, a model was used to represent the variations of the bolus structure index during chewing and a coefficient of interaction of saliva with food was defined. For both products, the perception of comfort depended more on the DS than on SSF. Bolus apparent viscosity was related to the perception of oral comfort in FSC, while the chewing duration and the bolus particle size at the beginning of chewing contributed to explain oral comfort in FB. Finally, the comparison of these results with those obtained previoulsy with standard (i.e. non enriched) sponge cake and brioche suggested that the proposed protein fortification did not challenge the oral comfort perception by the elderly.

Published
2020

20. Prompt D-0, D+, and D*(+) production in Pb-Pb collisions at root S-NN=5.02 TeV

Author

Acharya, S. Adamova, D. Adler, A. Adolfsson, J. Rinella, G. Aglieri Agnello, M. Agrawal, N. Ahammed, Z. Ahmad, S. and Ahn, S. U. Ahuja, I Akbar, Z. Akindinov, A. and Al-Turany, M. Alam, S. N. Aleksandrov, D. Alessandro, B. and Alfanda, H. M. Alfaro Molina, R. Ali, B. Ali, Y. Alici, A. Alizadehvandchali, N. Alkin, A. Alme, J. Alt, T. and Altsybeev, I Anaam, M. N. Andrei, C. Andreou, D. and Andronic, A. Angeletti, M. Anguelov, V Antinori, F. and Antonioli, P. Anuj, C. Apadula, N. Aphecetche, L. and Appelshaeuser, H. Arcelli, S. Arnaldi, R. Arsene, I. C. and Arslandok, M. Augustinus, A. Averbeck, R. Aziz, S. Azmi, M. D. Badala, A. Baek, Y. W. Bai, X. Bailhache, R. and Bailung, Y. Bala, R. Balbino, A. Baldisseri, A. Balis, B. Banerjee, D. Barbera, R. Barioglio, L. Barlou, M. and Barnafoldi, G. G. Barnby, L. S. Barret, V Bartels, C. and Barth, K. Bartsch, E. Baruffaldi, F. Bastid, N. Basu, S. and Batigne, G. Batyunya, B. Bauri, D. Alba, J. L. Bazo and Bearden, I. G. Beattie, C. Becht, P. Belikov, I and BellHechavarria, A. D. C. Bellini, F. Bellwied, R. and Belokurova, S. Belyaev, V Bencedi, G. Beole, S. Bercuci, A. Berdnikov, Y. Berdnikova, A. Bergmann, L. Besoiu, M. G. Betev, L. Bhaduri, P. P. Bhasin, A. Bhat, I. R. and Bhat, M. A. Bhattacharjee, B. Bhattacharya, P. Bianchi, L. and Bianchi, N. Biernat, J. Bilandzic, A. Biro, G. and Biswas, S. Blair, J. T. Blau, D. Blidaru, M. B. Blume, C. Boca, G. Bock, F. Bogdanov, A. Boi, S. Bok, J. and Boldizsar, L. Bolozdynya, A. Bombara, M. Bond, P. M. and Bonomi, G. Borel, H. Borissov, A. Bossi, H. Botta, E. and Bratrud, L. Braun-Munzinger, P. Bregant, M. Broz, M. and Bruno, G. E. Buckland, M. D. Budnikov, D. Buesching, H. and Bufalino, S. Bugnon, O. Buhler, P. Buthelezi, Z. Butt, J. B. Bylinkin, A. Bysiak, S. A. Cai, M. Caines, H. and Caliva, A. Villar, E. Calvo Camacho, J. M. M. Camacho, R. S. and Camerini, P. Canedo, F. D. M. Carnesecchi, F. Caron, R. and Castellanos, J. Castillo Casula, E. A. R. Catalano, F. and Sanchez, C. Ceballos Chakraborty, P. Chandra, S. Chapeland, S. Chartier, M. Chattopadhyay, S. Chattopadhyay, S. and Chauvin, A. Chavez, T. G. Cheng, T. Cheshkov, C. and Cheynis, B. Barroso, V. Chibante Chinellato, D. D. Cho, S. and Chochula, P. Christakoglou, P. Christensen, C. H. and Christiansen, P. Chujo, T. Cicalo, C. Cifarelli, L. and Cindolo, F. Ciupek, M. R. Clai, G. Cleymans, J. and Colamaria, F. Colburn, J. S. Colella, D. Collu, A. and Colocci, M. Concas, M. ConesaBalbastre, G. del Valle, Z. Conesa Contin, G. Contreras, J. G. Coquet, M. L. and Cormier, T. M. Cortese, P. Cosentino, M. R. Costa, F. and Costanza, S. Crochet, P. Cruz-Torres, R. Cuautle, E. and Cui, P. Cunqueiro, L. Dainese, A. Danisch, M. C. Danu, A. Das, P. Das, P. Das, S. Dash, S. De Caro, A. and de Cataldo, G. DeCilladi, L. de Cuveland, J. De Falco, A. and De Gruttola, D. De Marco, N. De Martin, C. De Pasquale, S. Deb, S. Degenhardt, H. F. Deja, K. R. Dello Stritto, L. Deng, W. Dhankher, P. Di Bari, D. Di Mauro, A. and Diaz, R. A. Dietel, T. Ding, Y. Divia, R. Dixit, D. U. and Djuvsland, O. Dmitrieva, U. Do, J. Dobrin, A. and Doenigus, B. Dubey, A. K. Dubla, A. Dudi, S. Dupieux, P. and Dzalaiova, N. Eder, T. M. Ehlers, R. J. Eikeland, V. N. and Eisenhut, F. Elia, D. Erazmus, B. Ercolessi, F. and Erhardt, F. Erokhin, A. Ersdal, M. R. Espagnon, B. and Eulisse, G. Evans, D. Evdokimov, S. Fabbietti, L. and Faggin, M. Faivre, J. Fan, F. Fantoni, A. Fasel, M. and Fecchio, P. Feliciello, A. Feofilov, G. Fernandez Tellez, A. and Ferrero, A. Ferretti, A. Feuillard, V. J. G. Figiel, J. and Filchagin, S. Finogeev, D. Fionda, F. M. Fiorenza, G. and Flor, F. Flores, A. N. Foertsch, S. Fokin, S. and Fragiacomo, E. Frajna, E. Fuchs, U. Funicello, N. and Furget, C. Furs, A. Gaardhoje, J. J. Gagliardi, M. Gago, A. M. Gal, A. Galvan, C. D. Ganoti, P. Garabatos, C. and Garcia, J. R. A. Garcia-Solis, E. Garg, K. Gargiulo, C. and Garibli, A. Garner, K. Gasik, P. Gauger, E. F. Gautam, A. Ducati, M. B. Gay Germain, M. Ghosh, P. Ghosh, S. K. and Giacalone, M. Gianotti, P. Giubellino, P. Giubilato, P. and Glaenzer, A. M. C. Glaessel, P. Goh, D. J. Q. Gonzalez, V Gonzalez-Trueba, L. H. Gorbunov, S. Gorgon, M. and Gorlich, L. Gotovac, S. Grabski, V Graczykowski, L. K. and Greiner, L. Grelli, A. Grigoras, C. Grigoriev, V and Grigoryan, S. Grosa, F. Grosse-Oetringhaus, J. F. Grosso, R. and Guardiano, G. G. Guernane, R. Guilbaud, M. Gulbrandsen, K. Gunji, T. Guo, W. Gupta, A. Gupta, R. Guzman, S. P. Gyulai, L. Habib, M. K. Hadjidakis, C. Hamagaki, H. and Hamid, M. Hannigan, R. Haque, M. R. Harlenderova, A. and Harris, J. W. Harton, A. Hasenbichler, J. A. Hassan, H. and Hatzifotiadou, D. Hauer, P. Havener, L. B. Heckel, S. T. and Hellbar, E. Helstrup, H. Herman, T. Hernandez, E. G. and Corral, G. Herrera Herrmann, F. Hetland, K. F. Hillemanns, H. Hills, C. Hippolyte, B. Hofman, B. Hohlweger, B. and Honermann, J. Hong, G. H. Horak, D. Hornung, S. Horzyk, A. Hosokawa, R. Hou, Y. Hristov, P. Hughes, C. Huhn, P. Huhta, L. M. Hulse, V, C. Humanic, T. J. Hushnud, H. and Husova, L. A. Hutson, A. Iddon, J. P. Ilkaev, R. and Ilyas, H. Inaba, M. Innocenti, G. M. Ippolitov, M. and Isakov, A. Isidori, T. Islam, M. S. Ivanov, M. Ivanov, V and Izucheev, V Jablonski, M. Jacak, B. Jacazio, N. and Jacobs, P. M. Jadlovska, S. Jadlovsky, J. Jaelani, S. and Jahnke, C. Jakubowska, M. J. Jalotra, A. Janik, M. A. and Janson, T. Jercic, M. Jevons, O. Jimenez, A. A. P. and Jonas, F. Jones, P. G. Jowett, J. M. Jung, J. Jung, M. and Junique, A. Jusko, A. Kaewjai, J. Kalinak, P. and Kalteyer, A. S. Kalweit, A. Kaplin, V Uysal, A. Karasu and Karatovic, D. Karavichev, O. Karavicheva, T. Karczmarczyk, P. Karpechev, E. Kashyap, V Kazantsev, A. Kebschull, U. and Keidel, R. Keijdener, D. L. D. Keil, M. Ketzer, B. and Khabanova, Z. Khan, A. M. Khan, S. Khanzadeev, A. and Kharlov, Y. Khatun, A. Khuntia, A. Kileng, B. Kim, B. and Kim, C. Kim, D. J. Kim, E. J. Kim, J. Kim, J. S. and Kim, J. Kim, J. Kim, M. 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Lietava, R. Lim, B. Lim, S. H. and Lindenstruth, V Lindner, A. Lippmann, C. Liu, A. and Liu, D. H. Liu, J. Lofnes, I. M. Loginov, V Loizides, C. and Loncar, P. Lopez, J. A. Lopez, X. Lopez Torres, E. and Luhder, J. R. Lunardon, M. Luparello, G. Ma, Y. G. and Maevskaya, A. Mager, M. Mahmoud, T. Maire, A. Malaev, M. and Malik, N. M. Malik, Q. W. Malik, S. K. Malinina, L. and Mal'Kevich, D. Mallick, D. Mallick, N. Mandaglio, G. and Manko, V Manso, F. Manzari, V Mao, Y. Margagliotti, V, G. Margotti, A. Marin, A. Markert, C. Marquard, M. and Martin, N. A. Martinengo, P. Martinez, J. L. Martinez, I, M. and Garcia, G. Martinez Masciocchi, S. Masera, M. Masoni, A. and Massacrier, L. Mastroserio, A. Mathis, A. M. Matonoha, O. Matuoka, P. F. T. Matyja, A. Mayer, C. Mazuecos, A. L. Mazzaschi, F. Mazzilli, M. Mazzoni, M. A. Mdhluli, J. E. Mechler, A. F. Melikyan, Y. Menchaca-Rocha, A. and Meninno, E. Menon, A. S. Meres, M. Mhlanga, S. Miake, Y. and Micheletti, L. Migliorin, L. C. Mihaylov, D. L. and Mikhaylov, K. Mishra, A. N. Modak, A. Mohanty, A. P. and Mohanty, B. Khan, M. Mohisin Molander, M. A. Moravcova, Z. and Mordasini, C. De Godoy, D. A. Moreira Morozov, I Morsch, A. Mrnjavac, T. Muccifora, V Mudnic, E. Muehlheim, D. and Muhuri, S. Mulligan, J. D. Mulliri, A. Munhoz, M. G. and Munzer, R. H. Murakami, H. Murray, S. Musa, L. Musinsky, J. Myrcha, J. W. Naik, B. Nair, R. Nandi, B. K. and Nania, R. Nappi, E. Nassirpour, A. F. Nath, A. Nattrass, C. Neagu, A. Nellen, L. Nesbo, V, S. Neskovic, G. and Nesterov, D. Nielsen, B. S. Nikolaev, S. Nikulin, S. and Nikulin, V Noferini, F. Noh, S. Nomokonov, P. Norman, J. and Novitzky, N. Nowakowski, P. Nyanin, A. Nystrand, J. and Ogino, M. Ohlson, A. Okorokov, V. A. Oleniacz, J. and DaSilva, A. C. Oliveira Oliver, M. H. Onnerstad, A. and Oppedisano, C. Ortiz Velasquez, A. Osako, T. Oskarsson, A. and Otwinowski, J. Oya, M. Oyama, K. Pachmayer, Y. and Padhan, S. Pagano, D. Palasciano, A. Pan, J. Panebianco, S. Park, J. Parkkila, J. E. Pathak, S. P. Patra, R. N. and Paul, B. Pei, H. Peitzmann, T. Peng, X. Pereira, L. G. Da Costa, H. Pereira Peresunko, D. Perez, G. M. and Perrin, S. Pestov, Y. Petrovici, M. Pezzi, R. P. Piano, S. Pikna, M. Pillot, P. Pinazza, O. Pinsky, L. and Pinto, C. Pisano, S. Planinic, M. Pliquett, F. and Poghosyan, M. G. Polichtchouk, B. Politano, S. Poljak, N. and Pop, A. Porteboeuf-Houssais, S. Porter, J. Pozdniakov, V and Prasad, S. K. Preghenella, R. Prino, F. Pruneau, C. A. and Pshenichnov, I Puccio, M. Qiu, S. Quaglia, L. and Quishpe, R. E. Ragoni, S. Rakotozafindrabe, A. Ramello, L. and Rami, F. Ramirez, S. A. R. Ramos, A. G. T. Rancien, T. A. Raniwala, R. Raniwala, S. Rasanen, S. S. Rath, R. and Ravasenga, I Read, K. F. Redelbach, A. R. Redlich, K. and Rehman, A. Reichelt, P. Reidt, F. Reme-ness, H. A. and Rescakova, Z. Reygers, K. Riabov, A. Riabov, V Richert, T. Richter, M. Riegler, W. Riggi, F. Ristea, C. and Cahuantzi, M. Rodriguez Roed, K. Rogalev, R. Rogochaya, E. and Rogoschinski, T. S. Rohr, D. Roehrich, D. Rojas, P. F. and Rokita, P. S. Ronchetti, F. Rosano, A. Rosas, E. D. and Rossi, A. Roy, A. Roy, P. Roy, S. Rubini, N. Rueda, V, O. Ruggiano, D. Rui, R. Rumyantsev, B. Russek, P. G. and Russo, R. Rustamov, A. Ryabinkin, E. Ryabov, Y. and Rybicki, A. Rytkonen, H. Rzesa, W. Saarimaki, O. A. M. and Sadek, R. Sadovsky, S. Saetre, J. Saha, S. K. Saha, S. and Sahoo, B. Sahoo, P. Sahoo, R. Sahoo, S. Sahu, D. and Sahu, P. K. Saini, J. Sakai, S. Salvan, M. P. Sambyal, S. Samsonov, V Sarkar, D. Sarkar, N. Sarma, P. and Sarti, V. M. Sas, M. H. P. Schambach, J. Scheid, H. S. and Schiaua, C. Schicker, R. Schmah, A. Schmidt, C. Schmidt, H. R. Schmidt, M. O. Schmidt, M. Schmidt, V, N. Schmier, A. R. Schotter, R. Schukraft, J. Schwarz, K. Schweda, K. and Scioli, G. Scomparin, E. Seger, J. E. Sekiguchi, Y. and Sekihata, D. Selyuzhenkov, I Senyukov, S. Seo, J. J. and Serebryakov, D. Sevcenco, A. Shaba, T. J. Shabanov, A. and Shabetai, A. Shahoyan, R. Shaikh, W. Shangaraev, A. and Sharma, A. Sharma, H. Sharma, M. Sharma, N. Sharma, S. and Sharma, U. Sheibani, O. Shigaki, K. Shimomura, M. and Shirinkin, S. Shou, Q. Sibiriak, Y. Siddhanta, S. and Siemiarczuk, T. Silva, T. F. Silvermyr, D. Simantathammakul, T. Simonetti, G. Singh, B. Singh, R. Singh, R. and Singh, R. Singh, V. K. Singhal, V Sinha, T. Sitar, B. and Sitta, M. Skaali, T. B. Skorodumovs, G. Slupecki, M. and Smirnov, N. Snellings, R. J. M. Soncco, C. Song, J. and Songmoolnak, A. Soramel, F. Sorensen, S. Sputowska, I and Stachel, J. Stan, I Steffanic, P. J. Stiefelmaier, S. F. and Stocco, D. Storehaug, I Storetvedt, M. M. Stratmann, P. and Stylianidis, C. P. Suaide, A. A. P. Suire, C. Sukhanov, M. and Suljic, M. Sultanov, R. Sumberia, V Sumowidagdo, S. and Swain, S. Szabo, A. Szarka, I Tabassam, U. Taghavi, S. F. Taillepied, G. Takahashi, J. Tambave, G. J. Tang, S. and Tang, Z. Takaki, J. D. Tapia Tarhini, M. Tarzila, M. G. and Tauro, A. Tejeda Munoz, G. Telesca, A. Terlizzi, L. and Terrevoli, C. Tersimonov, G. Thakur, S. Thomas, D. and Tieulent, R. Tikhonov, A. Timmins, A. R. Tkacik, M. and Toia, A. Topilskaya, N. Toppi, M. Torales-Acosta, F. and Tork, T. Torres, S. R. Trifiro, A. Tripathy, S. and Tripathy, T. Trogolo, S. Trubnikov, V Trzaska, W. H. and Trzcinski, T. P. Tumkin, A. Turrisi, R. Tveter, T. S. and Ullaland, K. Uras, A. Urioni, M. Usai, G. L. Vala, M. and Valle, N. Vallero, S. van Doremalen, L. V. R. van Leeuwen, M. VandeVyvre, P. Varga, D. Varga, Z. and Varga-Kofarago, M. Vasileiou, M. Vasiliev, A. Doce, O. Vazquez Vechernin, V. Vercellin, E. Limon, S. Vergara and Vermunt, L. Vertesi, R. Verweij, M. Vickovic, L. and Vilakazi, Z. Baillie, O. Villalobos Vino, G. Vinogradov, A. and Virgili, T. Vislavicius, V. Vodopyanov, A. Volkel, B. and Volkl, M. A. Voloshin, K. Voloshin, S. A. Volpe, G. and von Haller, B. Vorobyev, I Voscek, D. Vozniuk, N. and Vrlakova, J. Wagner, B. Wang, C. Wang, D. Weber, M. and Weelden, V, R. J. G. Wegrzynek, A. Wenzel, S. C. Wessels, J. P. Wiechula, J. Wikne, J. Wilk, G. Wilkinson, J. and Willems, G. A. Windelband, B. Winn, M. Witt, W. E. and Wright, J. R. Wu, W. Wu, Y. Xu, R. Yadav, A. K. and Yalcin, S. Yamaguchi, Y. Yamakawa, K. Yang, S. Yano, S. and Yin, Z. Yoo, I-K Yoon, J. H. Yuan, S. Yuncu, A. and Zaccolo, V Zampolli, C. Zanoli, H. J. C. Zardoshti, N. and Zarochentsev, A. Zavada, P. Zaviyalov, N. Zhalov, M. and Zhang, B. Zhang, S. Zhang, X. Zhang, Y. Zherebchevskii, V Zhi, Y. Zhigareva, N. Zhou, D. Zhou, Y. Zhu, J. and Zhu, Y. Zinovjev, G. Zurlo, N. ALICE Collaboration

Subjects
Nuclear Theory, High Energy Physics::Phenomenology, High Energy Physics::Experiment, Nuclear Experiment
Abstract

The production of prompt D-0, D+, and D*(+) mesons was measured at midrapidity (vertical bar y vertical bar < 0.5) in Pb-Pb collisions at the centre-of-mass energy per nucleon-nucleon pair root S-NN = 5.02 TeV with the ALICE detector at the LHC. The D mesons were reconstructed via their hadronic decay channels and their production yields were measured in central (0-10%) and semicentral (30-50%) collisions. The measurement was performed up to a transverse momentum (p(T)) of 36 or 50 GeV/c depending on the D meson species and the centrality interval. For the first time in Pb-Pb collisions at the LHC, the yield of D-0 mesons was measured down to p(T) = 0, which allowed a model-independent determination of the p(T)-integrated yield per unit of rapidity (dN/dy). A maximum suppression by a factor 5 and 2.5 was observed with the nuclear modification factor (R-AA) of prompt D mesons at p(T) = 6-8 GeV/c for the 0-10% and 30-50% centrality classes, respectively. The D-meson R-AA is compared with that of charged pions, charged hadrons, and J/psi mesons as well as with theoretical predictions. The analysis of the agreement between the measured R-AA, elliptic (v(2)) and triangular (v(3)) flow, and the model predictions allowed us to constrain the charm spatial diffusion coefficient D-s. Furthermore the comparison of R-AA and v(2) with different implementations of the same models provides an important insight into the role of radiative energy loss as well as charm quark recombination in the hadronisation mechanisms.

Published
2022

21. The resolved chemical composition of the starburst dwarf galaxy CGCG007-025: Direct method versus photoionization model fitting

Author

V Fernández, R Amorín, R Sanchez-Janssen, M G del Valle-Espinosa, and P Papaderos

Subjects
Space and Planetary Science, Astrophysics of Galaxies (astro-ph.GA), FOS: Physical sciences, Astronomy and Astrophysics, Astrophysics - Astrophysics of Galaxies
Abstract

This work focuses on the gas chemical composition of CGCG007-025. This compact dwarf is undergoing a galaxy wide star forming burst, whose spatial behaviour has been observed by VLT/MUSE. We present a new line measurement library to treat almost 7800 voxels. The direct method chemical analysis is limited to 484 voxels with good detection of the $[SIII]$6312$\mathring{\mathrm{A}}$ temperature diagnostic line. The recombination fluxes are corrected for stellar absorption via a population synthesis. Additionally, we discuss a new algorithm to fit photoionization models via neural networks. The 8 ionic abundances analyzed show a spatial normal distribution with a $\sigma\sim0.1\,dex$, where only half this value can be explained by the uncertainty in the measurements. The oxygen abundance distribution is $12+log(O/H)=7.88\pm0.11$. The $T_{e}[SIII]$ and $ne[SII]$ are also normally distributed. However, in the central and brightest region, the $ne[SII]$ is almost thrice the mean galaxy value. This is also reflected in the extinction measurements. The ionization parameter has a distribution of $log(U) = -2.52^{0.17}_{0.19}$. The parameter spatial behaviour agrees with the $S^{2+}/S^{+}$ map. Finally, the discrepancies between the direct method and the photoionization model fitting are discussed. In the latter technique, we find that mixing lines with uneven uncertainty magnitudes can impact the accuracy of the results. In these fittings, we recommend overestimating the minimum flux uncertainty one order below the maximum line flux uncertainty. This provides a better match with the direct method., Comment: Minor revision of your manuscript is requested before it is reconsidered for publication in MNRAS

Published
2022
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22. Rheological properties of artificial boluses of cereal foods enriched with legume proteins

Author

R.G.M. van der Sman, G. Della Valle, Jose Benedito, F. Gibouin, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Wageningen University and Research [Wageningen] (WUR), Universitat Politècnica de València (UPV), Region Pays de la Loire, European Commission, and European Cooperation in Science and Technology (COST) : CA15118-Mathematical.

Subjects
Materials science, 030309 nutrition & dietetics, Starch, General Chemical Engineering, Viscosity, Viscoelasticity, Interaction coefficient, Plant protein, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Rheology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Shear stress, Composite material, Modulus, VLAG, 2. Zero hunger, 0303 health sciences, Rheometry, 04 agricultural and veterinary sciences, General Chemistry, Sponge cake, 040401 food science, food.food, chemistry, Herschel-bulkley model, Food Technology, Food Science
Abstract

International audience; The properties of artificial food bolus are studied by dynamic oscillatory and capillary rheometry as functions of bolus water content (WC), in the usual range of saliva hydration, for four cereal products: sponge cake, extruded flat bread and their counterpart enriched in legume proteins. All boluses followed the same rheological behavior characterized by (1) solid -like in the linear viscoelastic domain and (2) Herschel-Bulkley model for large shear strain. Hence, four characteristic rheological properties are determined: modulus at viscoelastic plateau, characteristic stress at transition to flow, yield stress and consistency in the flow regime. The decrease of these properties with WC was fitted by an exponential decay function, from which was extracted a coefficient alpha (5 = alpha < 30), defined as a coefficient of interaction of the food with water. The values of alpha are of the same order of magnitude as the plasticization coefficient of starch by water. They were larger for the extruded pea based (EFP, alpha >= 15), and were lower for the sponge cake (SC, alpha < 15). The variations for the different rheological properties are discussed in terms of matter state, envisioning bolus as a suspension of soft swellable particles. The comparison of these values with those encountered for real boluses from similar foods suggests that these results contribute to define a coefficient of interaction of food with saliva.

Published
2022

23. COMPORTAMIENTO DEL CIPRÉS (Cupressus lusitánica Mill.) EN LA PRODUCCIÓN DE ÁRBOLES DE NAVIDAD BAJO CONDICIONES DE CLIMA ALTO ANDINO, VENEZUELA

Author

J. Petit-Aldana, G. Uribe-Valle, and R. Muchacho Briceño

Subjects
Forestry, SD1-669.5
Abstract

Las condiciones agroecológicas del estado Mérida, Venezuela tienen potencialidad para establecer plantaciones de árboles de navidad con fines de comercialización. Se estudió el comportamiento silvicultural de la especie Cupressus lusitánica Mill., en condiciones de la zona alto-andina, con el fin de promocionar el cultivo de árboles de navidad entre las comunidades interesadas, El ensayo se estableció en la Estación Experimental Santa Rosa, Instituto de Investigaciones Agropecuarias de la Universidad de Los Andes. Los árboles fueron monitoreados y evaluados a lo largo de 20 meses, realizando mediciones de diámetro basal, altura total; aplicando podas apicales y de formación. Se obtuvo una sobrevivencia de 82.69 % y mortalidad de 17.31 %; altura promedio de 2.56 m. y diámetro basal de 7.79 cm, con respuestas positivas a las podas apicales y de formación. El incremento anual en altura fue de 1.51 m y de 3.80 cm en diámetro. Se concluyó que Cupressus lusitanica demostró adaptación a las condiciones ambientales del estado Mérida, de acuerdo a los parámetros evaluados.

Published
2010

24. Contribución de los barbechos cortos en la recuperación de la fertilidad del suelo en milpas del estado de Yucatán, México

Author

G. Uribe-Valle and J. Petit-Aldana

Subjects
Forestry, SD1-669.5
Abstract

Durante 2006 en Yucatán se establecieron aproximadamente, 167,000 hectáreas con agricultura migratoria, en asociaciones de maíz con frijol, calabaza y hortalizas, en tierras con diferentes periodos de barbecho que son aprovechados por tres años. El objetivo del presente trabajo fue determinar el comportamiento químico del suelo al evaluar tres coberturas y dos periodos de barbecho, así como también la fase de cultivo. Los tipos de cobertura vegetal: Leucaena leucocephala (Lam) de Wit. subespecie leucocephala, Mucuna pruriens y vegetación secundaria, con dos y cuatro años de barbecho, establecidos en un diseño de bloques al azar con cuatro repeticiones. Se determinaron los contenidos nutrimentales en tres tiempos: 1998 después de dos años de establecidos los barbechos de cuatro años, 2001 al cumplirse los barbechos de dos y cuatro años e iniciar la fase de cultivo y 2004 a tres años de uso continuo del terreno. Al final de los periodos de barbecho Leucaena mejoró en mayor medida el contenido de K, Ca y Mg, mientras que Mucuna el NO3 y la vegetación secundaria la materia orgánica. El barbecho de dos años registró valores superiores en el contenido de materia orgánica, NO3 y K, al compararlo con el de cuatro años, que superó al de dos años en el contenido de Mg.

Published
2007

25. Dynamic study of the pendulum-n and the beginning of chaos

Author

Alicia Cid, Pedro J Díaz, Jaime A Granados, Juan M Velázquez A, Marco A Zurita, Alberto Mina, Joshua A Velázquez, and Luisa G del valle

Subjects
History, Computer Science Applications, Education
Abstract

The purpose of this work was to analyze theoretically and numerically the system of the n pendulum, with n = 2, 3, 4, 5 pendulums. The first corresponds to the classical analysis of the double pendulum, the second case corresponds to the triple pendulum, the third case refers to the quadruple pendulum, finally, the fourth case corresponds to the fivefold pendulum, considering for all cases the same values of mass and length. We obtained the coupled equations of motion for each case using Lagrange´s formulation. Simulations were carried out and equations of motion were solved using Runge Kutta Butcher’s explicit higher-order numerical method. The results of the numerical solution are presented, which show that the movement tends to be chaotic when placing more pendulums to the system. It can also be observed that this is the beginning to study the sections of Poincaré.

Published
2022

26. Oscillation of two physical pendulums held by a rod

Author

Alicia Cid, Pedro J. Díaz, Marco A. Zurita, Alberto Mina, Jaime A. Granados S, Joshua A. Velázquez, Juan M. Velázquez A, and Luisa G. Del valle

Subjects
History, Computer Science Applications, Education
Abstract

By calculating the kinetic and potential energies, applying Lagrangian mechanics, with the Euler-Lagrange equations, we obtained the equations that were used to analyze the pendulum motion of a mechanical system consisting of an arrangement of three rigid rods, two of them with equal mass m and length l, which behave like physical pendulums, which are joined by means of a third, a rigid rod of mass M and length L. In the latter, there is a square block of mass M a and length L a that can be moved freely on the horizontal rod. The block contains a granular medium that is dislodged over time, thus forcing the vertical rods to generate a peculiar vibrational motion. Finally, the system of equations of motion, by numerical methods was solved.

Published
2022

27. Coupled oscillators with variable mass

Author

I Pineda, G Del Valle, G Hernández, and D Muciño

Subjects
History, Computer Science Applications, Education
Abstract

In this work the problem of two containers with variable mass coupled and aligned by springs is studied. The containers are filled with granular mass that lose at a constant rate. Once the containers have been emptied, the classic problem of coupled oscillators with constant mass is recovered. Analytical solutions are obtained even in the damped case where it is observed that the effect of the variable mass combines with the damping factor to produce a decay in the oscillation amplitudes. Finally, also forced coupled oscillators with variable mass problem is considered.

Published
2022

28. Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status

Author

S. Guessasma, G. Della Valle, M. Assad-Bustillos, Anne-Laure Reguerre, Gilles Feron, Carole Tournier, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), and AlimaSSenS project (ANR-14-CE20-0003).

Subjects
2. Zero hunger, 010304 chemical physics, Chemistry, General Chemical Engineering, Gompertz function, Uniaxial compression, 04 agricultural and veterinary sciences, General Chemistry, Oral health, 040401 food science, 01 natural sciences, 0404 agricultural biotechnology, Elderly population, 0103 physical sciences, Particle-size distribution, Food science, Particle size, PARTICLE SIZE REDUCTION, Bolus (digestion), [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

International audience; This study investigated the mechanisms of fragmentation leading to bolus formation during chewing in the elderly population for two cereal foods of different compositions and cellular structure: sponge-cake (SC) and brioche (B). For both products, mechanical properties were characterized by uniaxial compression and 3D cellular structure was determined using x-ray micro-tomography. Stress-strain curves showed two distinct ductile-like behaviors: product B underwent plastic deformation, whereas product SC displayed a hyper-elastic behavior. Twenty subjects aged 65 years and over with two different oral health conditions (poor vs satisfactory dental status, variable stimulated salivary flow rate) were asked to consume both products. Bolus particle size was determined at three different chewing stages through image analysis, and the resulting particle size distribution (PSD) curves were fitted by Gompertz model. The model parameters were related to bolus particle heterogeneity and fragmentation, thanks to their correlations with median particle size diameter D-50 and interquartile ratio (D-75/D-25), directly extracted from PSD curves. The use of model parameters allowed discriminating between chewing sequences for both products and revealed different fragmentation patterns: while SC boli exhibited a continuous particle size reduction during chewing, B displayed a combination of fragmentation and agglomeration. In addition, results showed that subjects with a satisfactory dental status produced significantly more degraded boli than those with a poor dental status. These results highlight distinct fragmentation mechanisms for these two soft products that were interpreted in relation to their differences in composition, structure and mechanical behavior.

Published
2019

29. EXPEDIENTE

Author

Alberto Deodato Maia Barreto, Amílcar de Castro, Edgar de Godoi da Mata-Machado, José G. do Valle Ferreira, and Hegler Brant Aleixo

Subjects
Law in general. Comparative and uniform law. Jurisprudence, K1-7720
Published
2014

30. RELAÇÃO GERAL DOS PROFESSORES DA FACULDADE

Author

Alberto Deodato Maia Barreto, Amílcar de Castro, Edgar de Godoi da Mata-Machado, José G. do Valle Ferreira, Hegler Brant Aleixo, and Wilson Caetano

Subjects
Law in general. Comparative and uniform law. Jurisprudence, K1-7720
Published
2014

31. CRÔNICA UNIVERSITÁRIA

Author

Alberto Deodato Maia Barreto, Amílcar de Castro, Edgar Godoi da Mata-Machado, and José G. do Valle Ferreira

Subjects
Law in general. Comparative and uniform law. Jurisprudence, K1-7720
Published
2014

32. Artificial Oral Processing of Extruded Pea Flour Snacks

Author

G. Della Valle, Magdalena Kristiawan, Anne-Laure Reguerre, Christian Salles, Micard, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Laboratoire de Synthèse et Fonctionnalisation de Céramiques (LSFC), Saint Gobain-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), European Commission, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), European Regional Development Fund (ERDF), Kristiawan, Magdalena, Institut National de la Recherche Agronomique (INRA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Université Bourgogne Franche-Comté [COMUE] (UBFC)

Subjects
0106 biological sciences, Protein aggregates, Saliva, Dithioerythritol, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, Viscosity, [SPI.MECA.MSMECA]Engineering Sciences [physics]/Mechanics [physics.med-ph]/Materials and structures in mechanics [physics.class-ph], 01 natural sciences, Industrial and Manufacturing Engineering, chemistry.chemical_compound, 0404 agricultural biotechnology, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Relative density, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, ComputingMilieux_MISCELLANEOUS, 2. Zero hunger, Shear thinning, Rheometry, digestive, oral, and skin physiology, Plasticization, Plasticizer, food and beverages, Starch, 04 agricultural and veterinary sciences, 040401 food science, Chewing, stomatognathic diseases, chemistry, Particle-size distribution, Gravimetric analysis, Disulphide bonds
Abstract

International audience; The structure of extruded pea flour can affect chewing performances. Our objective was to relate the bolus properties (fragmentation, moisture content and viscosity) of chewed extruded pea snacks to their structure. In order to have control over oral physiological parameters, we opted for an in vitro approach using a chewing simulator, the variables of which were the flow rate of artificial salivary fluid and chewing time. The structure of the extruded pea snacks was characterized by its density and protein solubility in dithioerythritol (DTE), which reflected the amount of protein aggregates cross-linked by disulphide bonds. The particle size distribution and median width (D-50) of the bolus fragments were determined by imaging technique. Bolus viscosity and saliva uptake (Delta WC) were respectively determined by capillary rheometry and gravimetric method. Extruded snacks were persistently reduced to small particles (similar to 2 mm) during chewing process following a unique curve of D-50 = f (chewing time) fitted by a power function. Delta WC evolution during chewing process was expressed as a function of the structure index, defined as the product of the snacks' relative density by protein solubility in DTE. The boluses' viscosity exhibited a shear thinning behaviour the consistency index of which was negatively correlated to the saliva uptake (Delta WC) through a plasticization coefficient (alpha). alpha values (< 2) were much smaller than those reported for cereal products (15-30) and depended on protein solubility in DTE.

Published
2021

33. A digital learning tool based on models and simulators for food engineering (MESTRAL)

Author

Cédric Baudrit, C. Trelea, Magdalena Kristiawan, Sofiane Guessasma, Pierre-Sylvain Mirade, Guillaume Delaplace, Valérie Guillard, L. Pottier, Jason Sicard, Denis Flick, Amadou Ndiaye, G. Della Valle, Sébastien Curet, Philippe Bohuon, Alain Kondjoyan, Patrice Buche, G. Trystram, Violaine Athès, D. Della Valle, Hubert Chiron, F. Courtois, Ioana Suciu, Kamal Kansou, Christophe Fernandez, Pascal Tournayre, Artemio Plana-Fattori, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut de Mécanique et d'Ingénierie (I2M), Université de Bordeaux (UB)-Institut Polytechnique de Bordeaux-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM), Qualité des Produits Animaux (QuaPA), Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Paris-Saclay Food and Bioproduct Engineering (SayFood), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Unité Matériaux et Transformations - UMR 8207 (UMET), Institut de Chimie du CNRS (INC)-Université de Lille-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Centrale Lille Institut (CLIL), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), ANR-15-IDFN-0001,AGREENCAMP,Les agrosciences mobilisées pour le numérique(2015), HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut Agro - Montpellier SupAgro, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, Centrale Lille-Institut de Chimie du CNRS (INC)-Université de Lille-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN), and École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)

Subjects
Food processing, student, Computer science, abacus, Scientific modelling, law.invention, [INFO.INFO-AI]Computer Science [cs]/Artificial Intelligence [cs.AI], 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, law, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Concept map, Cold chain, Digital learning, electronic knowledge book, business.industry, Scale (chemistry), 04 agricultural and veterinary sciences, 040401 food science, Unit operation, [INFO.INFO-MO]Computer Science [cs]/Modeling and Simulation, 030221 ophthalmology & optometry, Hypertext, business, Software engineering, Food Science
Abstract

International audience; This paper presents a digital learning tool, MESTRAL (“Modélisation Et Simulation des TRansformations ALimentaires”, “Modelling and Simulating Food Processing” in English), that can provide educators with a tool to teach food processing using simulators and a broad range of models derived from research in food science & engineering. It was built using electronic knowledge books (eK-book). The eK-book represents knowledge in the form of concept maps and knowledge sheets, connected via a network of hypertext links. MESTRAL encompasses 15 modules, that cover approximately 150 h of teaching and a broad range of real systems, from a single unit operation (e.g., frying a banana) to a logistic chain (e.g., ham cold chain). Each module conveys information on a food product or a food process, and includes a simulator based on a published scientific model. Altogether, the models address various scale of systems and are based on different theoretical frameworks. For each simulator, the model inputs and outputs are stored in a database. Outputs are visualized through abacuses, which can be used for virtual practice. MESTRAL modules also include training exercises and tests to help students to assess the knowledge they have acquired during consultation of the modules. Finally, MESTRAL has already been successfully tested by different audiences according to various learning forms.

Published
2021

34. EuroGuiDerm Guideline on the systemic treatment of Psoriasis vulgaris - Part 2: specific clinical and comorbid situations

Author

Ulrich Mrowietz, O. Sundnes, Alexander Nast, E De Jong, Zsuzsanna Bata-Csorgo, Catherine H. Smith, G. E. van der Kraaij, Paolo Gisondi, Ignacio García-Doval, Marcus Schmitt-Egenolf, Nikhil Yawalkar, K.M. Ronholt, S. Mburu, T. Malkonen, Mariusz Sikora, H Boonen, Satveer K. Mahil, G. Avila Valle, Corinna Dressler, Klaus Strömer, D. Kaur-Knudsen, P.G. Sator, Ph.I. Spuls, Éva Remenyik, Julia-Tatjana Maul, Kristian Reich, D. Trigos, Dermatology, AII - Inflammatory diseases, APH - Methodology, APH - Quality of Care, Experimental Immunology, Graduate School, APH - Personalized Medicine, Department of Dermatology, Allergology and Venereology, HUS Inflammation Center, and Helsinki University Hospital Area

Subjects
medicine.medical_specialty, Tuberculosis, 610 Medicine & health, Disease, Dermatology, Inflammatory bowel disease, 030207 dermatology & venereal diseases, 03 medical and health sciences, Psoriatic arthritis, 0302 clinical medicine, All institutes and research themes of the Radboud University Medical Center, Psoriasis, medicine, Humans, Dermatologi och venereologi, 030212 general & internal medicine, Intensive care medicine, Suicidal ideation, business.industry, COVID-19, Guideline, medicine.disease, 3. Good health, Dermatology and Venereal Diseases, Infectious Diseases, 3121 General medicine, internal medicine and other clinical medicine, Concomitant, Inflammatory diseases Radboud Institute for Health Sciences [Radboudumc 5], medicine.symptom, business
Abstract

This evidence- and consensus-based guideline on the treatment of psoriasis vulgaris was developed following the EuroGuiDerm Guideline and Consensus Statement Development Manual. The second part of the guideline provides guidance for specific clinical and comorbid situations such as treating psoriasis vulgaris patient with concomitant psoriatic arthritis, concomitant inflammatory bowel disease, a history of malignancies or a history of depression or suicidal ideation. It further holds recommendations for concomitant diabetes, viral hepatitis, disease affecting the heart or the kidneys as well as concomitant neurological disease. Advice on how to screen for tuberculosis and recommendations on how to manage patients with a positive tuberculosis test result are given. It further covers treatment for pregnant women or patients with a wish for a child in the near future. Information on vaccination, immunogenicity and systemic treatment during the COVID-19 pandemic is also provided.

Published
2021

36. Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins

Author

G. Della Valle, Catherine Garnier, Anne-Laure Reguerre, M. Assad Bustillos, Camille Jonchère, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), and ANR-14-CE20-0003,AlimaSSenS,vers une offre Alimentaire Adaptée et Saine à destination des populations SeniorS(2014)

Subjects
General Chemical Engineering, Wheat flour, Young's modulus, 01 natural sciences, symbols.namesake, 0404 agricultural biotechnology, Rheology, 0103 physical sciences, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Free-drainage, Volume air fraction, [SDV.BBM]Life Sciences [q-bio]/Biochemistry, Molecular Biology, Solubility, Sugar, 010304 chemical physics, Chemistry, Pea protein, Liquid foams, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, Microstructure, 040401 food science, Chemical engineering, symbols, Water binding, Stability, CLSM, Food Science
Abstract

International audience; The effect of pea protein fortification on the rheological properties of sponge-cake batters and their continuous phases, as well as their relationship with the final product properties were studied. Foams made out of whole egg and sugar were prepared in a planetary mixer; wheat flour (WF) was added to form a typical sponge-cake batter. Pea protein isolates (PP) were added in substitution to WF to form five batters with various PP concentrations expressed as the percentage of WF substitution: 0, 10, 20, 30 and 40%. The batter air volume fraction decreased when increasing PP concentration, which led to an increase in the cake density and apparent Young modulus. All batters and their respective continuous liquid phases showed shear-thinning behavior, which was modeled by a power law. They showed a predominant elastic behavior at intermediate frequencies, and a cross-over point at high frequencies. All of the rheological properties increased by a factor of about 10 when the PP concentration increased from 0 to 40%. Free-drainage experiments showed that batter stability increased with increasing PP concentration. PP had larger particles than WF, and showed a higher water binding capacity than WF, but no significant difference in solubility. Observations of the batter and cake microstructure revealed PP formed a network of interconnected "bridged" particles in the continuous phase. These results suggest that PP first acted as fillers that swelled and connected to each other in the continuous phase, and were the main driver for the increase of rheological properties.

Published
2020

37. EuroGuiDerm Guideline on the systemic treatment of Psoriasis vulgaris - Part 1: treatment and monitoring recommendations

Author

P.G. Sator, Ulrich Mrowietz, Ph.I. Spuls, D. Kaur-Knudsen, Alexander Nast, Zsuzsanna Bata-Csorgo, G. E. van der Kraaij, Éva Remenyik, H Boonen, Catherine H. Smith, Julia-Tatjana Maul, Satveer K. Mahil, O. Sundnes, T. Malkonen, Kristian Reich, Marcus Schmitt-Egenolf, S. Mburu, Mariusz Sikora, E.M.G.J. de Jong, D. Trigos, Paolo Gisondi, Ignacio García-Doval, Nikhil Yawalkar, Klaus Strömer, Corinna Dressler, K.M. Ronholt, G. Avila Valle, Department of Dermatology, Allergology and Venereology, Helsinki University Hospital Area, Dermatology, AII - Inflammatory diseases, APH - Methodology, APH - Quality of Care, Experimental Immunology, Graduate School, and APH - Personalized Medicine

Subjects
EUROPEAN ACADEMY, medicine.medical_specialty, education, Brodalumab, S2K GUIDELINE, Dermatology, Severity of Illness Index, Etanercept, HERPES-ZOSTER, 030207 dermatology & venereal diseases, 03 medical and health sciences, 0302 clinical medicine, Ustekinumab, medicine, Humans, Psoriasis, SYSTEMIC TREATMENT, Dermatologi och venereologi, 030212 general & internal medicine, Certolizumab pegol, Intensive care medicine, Risankizumab, business.industry, LONG-TERM SAFETY, Adalimumab, LIFE QUALITY INDEX, Guideline, SEVERE PLAQUE PSORIASIS, Infliximab, RHEUMATOID-ARTHRITIS, 3. Good health, Dermatology and Venereal Diseases, Ixekizumab, Infectious Diseases, 3121 General medicine, internal medicine and other clinical medicine, Inflammatory diseases Radboud Institute for Health Sciences [Radboudumc 5], ANTITUMOR NECROSIS FACTOR, Secukinumab, business, CLINICAL-TRIALS, medicine.drug
Abstract

Contains fulltext : 229416.pdf (Publisher’s version ) (Open Access) This evidence- and consensus-based guideline on the treatment of psoriasis vulgaris was developed following the EuroGuiDerm Guideline and Consensus Statement Development Manual. The first part of the guideline includes general information on the scope and purpose, health questions covered, target users and strength/limitations of the guideline. Suggestions for disease severity grading and treatment goals are provided. It presents the general treatment recommendations as well as detailed management and monitoring recommendations for the individual drugs. The treatment options discussed in this guideline are as follows: acitretin, ciclosporin, fumarates, methotrexate, adalimumab, apremilast, brodalumab, certolizumab pegol, etanercept, guselkumab, infliximab, ixekizumab, risankizumab, secukinumab, tildrakizumab and ustekinumab.

Published
2020

38. Food Structure Development in Cereal and Snack Products

Author

Hubert Chiron, Luc Saulnier, G. Della Valle, A. Le-Bail, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Spyropoulos, Lazidis, Norton, and IT

Subjects
business.industry, Scale (chemistry), Texture (geology), Snack food, Basic knowledge, Development (topology), [CHIM.GENI]Chemical Sciences/Chemical engineering, Rheology, Macroscopic scale, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food structure, Process engineering, business, ComputingMilieux_MISCELLANEOUS, Mathematics
Abstract

The structure of cereals and snack foods during processing is developed according to structural changes at various levels of matter organization. At macroscopic scale, two main consecutive mechanisms rule these changes: (1) the transition from a powder (the flour) to a viscoelastic liquid (the dough, the paste) and (2) the transition from a liquid to a solid, soft or rigid. At mesoscopic scale, these changes can be first captured through state diagrams that represent the material rheological properties as functions of the composition. These diagrams and functions can be enriched with the paths followed by the food product along processing. All together, these representations, called basic knowledge models, can provide scientists and engineers with a comprehensive basis to predict the development of structure and final properties of the food. In this chapter, we will strive to apply basic knowledge models for predicting texture properties to several types of airy cereal and snack foods (bread, biscuits, cakes, and extruded snacks taken as examples). A specific effort is devoted to build a generic approach of structure development that can be applied to the design of cereal foods with targeted sensory and nutritional properties.

Published
2020

39. Multi-scale structural changes of starch and proteins during pea flour extrusion

Author

Christine Alchamieh, Jean-Eudes Maigret, G. Della Valle, Magdalena Kristiawan, Valérie Micard, Anne-Laure Reguerre, M. A. Emin, Priscilla Maladira, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institute of Process Engineering in Life Sciences, Karlsruhe Institute of Technology (KIT), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Protein aggregates, Expansion, Food Handling, Protein Conformation, Starch, Ingénierie des aliments, Color, farine de pois, Protein aggregation, engineering.material, Plant Proteins, Dietary, légumineuse, Solid foam, Structure-Activity Relationship, chemistry.chemical_compound, Crystallinity, 0404 agricultural biotechnology, biopolymer, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Carbohydrate Conformation, Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Solubility, 2. Zero hunger, amidon, starch, Peas, Temperature, Water, food and beverages, legume, 04 agricultural and veterinary sciences, Specific mechanical energy, 040401 food science, Composite morphology, extrusion, chemistry, Chemical engineering, Covalent bond, Seeds, biopolymère, engineering, Extrusion, Biopolymer, Crystallization, Food Analysis, Food Science
Abstract

International audience; Dehulled yellow pea flour (48.2% starch, 23.4% proteins, d.b.), was processed by a twin-screw extruder at various moisture contents MC (18-35% w.b.), product temperature T (115-165 degrees C), and specific mechanical energy SME (50-1200 kJ/kg). Structural changes of extruded pea flour were determined at different scales by measurements of density (expansion), crystallinity (X-ray diffraction), gelatinisation enthalpy (DSC), starch solubility in water and protein solubility in SDS and DTE (SE-HPLC). Foam density dropped from 820 to 85 kg/m3 with increase in SME and T (R-2 >= 0.78). DSC and XRD results showed that starch was amorphous whatever extrusion conditions. Its solubility in water augmented up to 50%. Increasing temperature from 115 to 165 degrees C decreased proteins soluble in SDS from 95 to 35% (R-2 = 0.83) of total proteins, whereas the proteins soluble in DTE increased from 5 to 45% (R-2 = 0.75) of total proteins. These trends could be described by sigmoid models, which allowed determining onset temperatures for changes of protein solubility in the interval [125, 146 degrees C], whatever moisture content. The SME impact on protein solubility followed similar trends. These results suggest the creation of protein network by S-S bonds, implicating larger SDS-insoluble protein aggregates, as a result of increasing T and SME, accompanied by creation of covalent bonds other than S-S ones. CSLM images suggested that extruded pea flour had a composite morphology that changed from dispersed small protein aggregates to a bi-continuous matrix of large protein aggregates and amorphous starch. This morphology would govern the expansion of pea flour by extrusion.

Published
2018

40. A synergic approach of X-ray powder diffraction and Raman spectroscopy for crystal structure determination of 2,3-thienoimide capped oligothiophenes

Author

Lucia Maini, Paolo Pio Mazzeo, Aldo Brillante, Cristian Bettini, Manuela Melucci, Andrea Giunchi, Chiara Cappuccino, Elisabetta Venuti, R. G. Della Valle, Tommaso Salzillo, Cappuccino, C., Mazzeo, P. P., Salzillo, T., Venuti, E., Giunchi, A., Della Valle, R. G., Brillante, A., Bettini, C., Melucci, M., and Maini, L.

Subjects
Diffraction, raman spetroscopy, structure determination from powder, oligothiophene, Materials science, X-ray, General Physics and Astronomy, Synchrotron radiation, 02 engineering and technology, Crystal structure, 010402 general chemistry, 021001 nanoscience & nanotechnology, 01 natural sciences, 0104 chemical sciences, Characterization (materials science), symbols.namesake, Crystallography, symbols, Physical and Theoretical Chemistry, 0210 nano-technology, Raman spectroscopy, Conformational isomerism, Powder diffraction
Abstract

This work presents a Raman based approach for the rapid identification of the molecular conformation in a series of new 2,3-thienoimide capped quaterthiophenes, whose crystal structures were determined by synchrotron radiation X-ray powder diffraction. These systems display two conformational polymorphs, known as forms A and B, as a result of the anti–anti–anti and syn–anti–syn arrangements of the quaterthiophene cores. In a micro-Raman and computational study, the spectroscopic differences between the conformers were detected and proved to be suitable markers for polymorph identification. Thus, the synergic employment of diffraction and Raman spectroscopy techniques yields a full and reliable characterization of 2,3-thienoimide capped quaterthiophene compounds in their solid state.

Published
2018

42. Si sputtering yield amplification: a study of the collisions cascade and species in the sputtering plasma

Author

I. Sierra, A. Mitrani, J. L. Ruvalcaba, G. Soto-Valle, Stephen Muhl, O. De Lucio-Morales, R. Machorro-Mejía, J. Cruz, Rafael Mendoza-Perez, R. Sanginés, and R.M. Calderón-Olvera

Subjects
Yield (engineering), Materials science, Acoustics and Ultrasonics, Cascade, Sputtering, Analytical chemistry, Optical emission spectroscopy, Plasma, Thin film, Condensed Matter Physics, Surfaces, Coatings and Films, Electronic, Optical and Magnetic Materials
Published
2021

43. Lateral patellar luxation in nine small breed dogs

Author

Barbara Lamagna, C Balestriere, Leonardo Meomartino, Giusy Napoleone, F. Di Dona, Francesco Lamagna, Gerardo Fatone, G. Della Valle, DI DONA, Francesco, DELLA VALLE, Giovanni, Balestriere, Caterina, Lamagna, Barbara, Meomartino, Leonardo, Napoleone, Giusy, Lamagna, Francesco, and Fatone, Gerardo

Subjects
medicine.medical_specialty, Patellar, 040301 veterinary sciences, Short Communication, Dog, Lateral, Luxation, Patellar, 0403 veterinary science, Lesion, Cruciate ligament, medicine, Dog, Patellar luxation, General Veterinary, business.industry, 0402 animal and dairy science, Soft tissue, 04 agricultural and veterinary sciences, Lateral, Surgical correction, musculoskeletal system, 040201 dairy & animal science, Breed, Surgery, medicine.anatomical_structure, QL1-991, Lateral patellar luxation, Patella, Luxation, medicine.symptom, business, Zoology
Abstract

The objective of this paper was to describe the clinical features, the management and the outcome of nine small breed dogs affected with lateral patella luxation referred during the period between January 2010 and December 2014. Patellar luxations were classified according to: breed, age, sex, weight, and grade of patellar luxation, as well as if unilateral or bilateral, and concurrent cranial cruciate ligament lesion. In affected dogs, surgical correction consisted in the combination of tibial tuberosity transposition and soft tissue procedure. Adjunctive condroplasty or trochleoplasty was performed as needing. The outcome was found positive after surgical management with low complication rate and complications have been easily managed with high success rate.Keywords: Dog, Lateral, Luxation, Patellar.

Published
2016

44. Crystal alignment of surface stabilized polymorph in thioindigo films

Author

Nicola Demitri, Oliver Werzer, Arianna Rivalta, Andrea Giunchi, Benedikt Schrode, Elisabetta Venuti, Marta Mas-Torrent, Simone d'Agostino, Tommaso Salzillo, Lorenzo Pandolfi, Aldo Brillante, R. G. Della Valle, CINECA, Centro de Investigación Biomédica en Red Bioingeniería, Biomateriales y Nanomedicina (España), Dirección General de Investigación Científica y Técnica, DGICT (España), Generalitat de Catalunya, Ministerio de Economía y Competitividad (España), European Commission, Rivalta A., Giunchi A., Pandolfi L., Salzillo T., D'agostino S., Werzer O., Schrode B., Demitri N., Mas-Torrent M., Brillante A., Della Valle R.G., and Venuti E.

Subjects
Surface (mathematics), Raman Spectroscopy, Materials science, BULK PHASE, Functional materials, General Chemical Engineering, GIXRD, DFT calculation, Crystal growth, 02 engineering and technology, 010402 general chemistry, 01 natural sciences, DFT, Thioindigo, Crystal, X-ray, symbols.namesake, chemistry.chemical_compound, THIN-FILMS, RAMAN, Chemical engineering, Phase (matter), Crystal alignment, Coloring, Thin film, BAMS, Dyes, Shearing (physics), Process Chemistry and Technology, THIOINDIGO, Spectroscopic identification, Synthetic dyes, 021001 nanoscience & nanotechnology, 0104 chemical sciences, Crystallography, chemistry, CRYSTAL GROWTH, symbols, Polymorph, 0210 nano-technology, Raman spectroscopy
Abstract

Thioindigo (2-(3-Oxo-1-benzothiophen-2(3H)-ylidene)-1-benzothiophen-3(2H)-one) is a synthetic dye related to the natural compound Indigo. Notwithstanding the interest aroused recently by its employment as a functional material in a number of applications, a satisfactory characterization of its solid state is still missing. In this work, we study the occurrence of the two thioindigo α and β polymorphs under various growth conditions, and find that their structural similarity implies they often coexist. However, whereas polymorph β is certainly predominant in the bulk phase, polymorph α grows preferentially on substrates, turning out to be the surface stabilized phase in highly homogeneous and ordered films obtained by the bar‐assisted meniscus shearing method (BAMS). DFT calculations support the experimental findings, aiding in the polymorph spectroscopic identification and to the interpretation of the order in the films of polymorph α., We thank CINECA Supercomputing Center for providing computer time through the ISCRA scheme (project C – HP10CA2TWT). The authors thank the Networking Research Center on Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), the DGI (Spain) project, FANCY CTQ2016-80030-R, the Generalitat de Catalunya (2017-SGR-918) and the Spanish Ministry of Economy and Competitiveness, through the ‘Severo Ochoa‘ Programme for Centres of Excellence in R&D (SEV- 2015–0496). We acknowledge the Elettra Synchrotron Trieste for beamtime allocation and thank Luisa Barba for assistance in using beamline XRD1. T.S. acknowledges the H2020-MSCA-COFUND-2014 Programme (P-SPHERE, Grant agreement 665919).

Published
2019

46. Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion

Author

B. Novales, G. Della Valle, I. Jebalia, Sofiane Guessasma, Jean-Eudes Maigret, Anne-Laure Reguerre, Magdalena Kristiawan, Denis Lourdin, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Pays de la Loire Region (France)Region Pays de la Loire, and Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

Subjects
Protein aggregates, Materials science, Morphology (linguistics), Polymers and Plastics, Starch, Surface Properties, Composite number, Color, Composite, 02 engineering and technology, Protein aggregation, 010402 general chemistry, 01 natural sciences, chemistry.chemical_compound, Brittleness, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Materials Testing, Materials Chemistry, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Bending test, Composite material, Particle Size, Microstructure, Organic Chemistry, Stress–strain curve, Peas, Temperature, food and beverages, Interface, 021001 nanoscience & nanotechnology, 0104 chemical sciences, chemistry, Extrusion, 0210 nano-technology, Pea Proteins
Abstract

International audience; Starch-legume protein composites were obtained by extrusion of pea flour and pea starch-protein blend at various specific mechanical energies (100-2000 kJ/kg) and a temperature low enough to avoid expansion. The morphology of these composites displayed protein aggregates dispersed in a starch matrix, revealed by microscopy. Image analysis was used to determine the median width of protein aggregates (D-50), their total perimeter and surface, from which a protein/starch interface index (I-i) was derived. The mechanical properties of composites were determined by a three-point bending test. The pea flour composites had a higher interface index I-i (1.8-3.1) with lower median particle width D-50 (8-18 mu m) and a more brittle behaviour than the blend composites that had a lower I-i (1-1.1) and higher D-50 (22-31 mu m). For both materials, rupture stress and strain were negatively correlated with I-i. This result suggested that there was a poor interfacial adhesion between the pea starch and proteins.

Published
2019

47. [Home palliative care. Which is the future?]

Author

J, Santos Suárez and G, Del Valle Arnáez

Subjects
Terminal Care, Hospice Care, Caregivers, Palliative Care, Humans, Home Care Services, Forecasting, Quality of Health Care
Published
2019

48. Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion

Author

G. Della Valle, Kamal Kansou, Amadou Ndiaye, Magdalena Kristiawan, B. Vergnes, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ecosystèmes forestiers (UR EFNO), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Centre de Mise en Forme des Matériaux (CEMEF), MINES ParisTech - École nationale supérieure des mines de Paris, Université Paris sciences et lettres (PSL)-Université Paris sciences et lettres (PSL)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA), Institut de Mécanique et d'Ingénierie de Bordeaux (I2M), École Nationale Supérieure d'Arts et Métiers (ENSAM), Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM)-Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM)-Institut Polytechnique de Bordeaux-Institut National de la Recherche Agronomique (INRA)-Centre National de la Recherche Scientifique (CNRS)-Université de Bordeaux (UB), Centre National de la Recherche Scientifique (CNRS)-PSL Research University (PSL)-MINES ParisTech - École nationale supérieure des mines de Paris, Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-École Nationale Supérieure d'Arts et Métiers (ENSAM), and HESAM Université (HESAM)-HESAM Université (HESAM)-Institut Polytechnique de Bordeaux-Centre National de la Recherche Scientifique (CNRS)

Subjects
Materials science, [SDV]Life Sciences [q-bio], Storage modulus, Thermodynamics, 03 medical and health sciences, Viscosity, 0404 agricultural biotechnology, 0302 clinical medicine, Rheology, Phenomenological model, Shear viscosity, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Anisotropy, 04 agricultural and veterinary sciences, Dynamic mechanical analysis, Specific mechanical energy, 040401 food science, Contour line, 030221 ophthalmology & optometry, Cellular structure, Extrusion, Elongational viscosity, Food Science, Melt
Abstract

International audience; A phenomenological model is proposed for calculating the volumetric (VEI) and radial (SET) expansion indices, and the anisotropy factor of extruded starch from the melt shear viscosity (eta). The model parameters depend on the moisture content (MC), the specific mechanical energy (SME), the melt temperature (T) and the melt storage modulus (E'). The latter represents the contribution of the elongational viscosity. The model is developed using a large data-set covering a wide range of thermomechanical conditions and Theological properties. The cellular structure is also predicted by linking the anisotropy factor to the cellular fineness (F). The model is validated using both a specific validation data-set and data taken from the literature. The simulation results show that eta, MC and T influence negatively VEI and positively F, while E" positively affects both properties. These trends make it possible to adjust the structure of the extruded starches by selecting appropriate processing conditions. Finally, an optimization method based on overlaid contour plots is applied to determine the range of input variables leading to a targeted cellular structure.

Published
2019

49. Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods

Author

Gilles Feron, G. Della Valle, Chantal Septier, M. Assad-Bustillos, Carole Tournier, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, CERELAB® La Sucrerie, Partenaires INRAE, Université Bourgogne Franche-Comté [COMUE] (UBFC), and Projet Alimassens

Subjects
Male, 030309 nutrition & dietetics, media_common.quotation_subject, Dentistry, Oral Health, Oral health, 03 medical and health sciences, 0404 agricultural biotechnology, stomatognathic system, food bolus, Surveys and Questionnaires, Perception, Elderly population, Food bolus, Humans, Medicine, chewing, Saliva, Aged, media_common, 2. Zero hunger, cereals, 0303 health sciences, business.industry, digestive, oral, and skin physiology, dental status, 04 agricultural and veterinary sciences, Salivary flow rate, 040401 food science, stomatognathic diseases, Food products, Multivariate Analysis, viscosity, Mastication, Female, Bolus (digestion), Edible Grain, Salivation, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, hydration, Food Science
Abstract

International audience; The aim of this study was to investigate food oral processing and bolus formation in the elderly population, and their relationship with the perception of oral comfort, for two soft cereal products of different composition: sponge-cake and brioche. Twenty subjects aged 65 and over participated in the study. They were classified in two groups according to dental status (poor vs. satisfactory) and presented various stimulated salivary flow rate (SSF) in each group. Food bolus properties (hydration ratio and apparent viscosity) were characterized after three chewing stages for both groups. Results showed that chewing duration did not depend on food product but rather on physiology: subjects with a poor dental status had a shorter chewing duration. For each chewing stage, sponge-cake boli showed a higher hydration ratio than brioche boli, which showed higher apparent viscosity. For sponge-cake, perception of oral comfort was primarily driven by SSF rate, irrespective of the dental status. In the case of brioche, oral comfort was also partially explained by SSF in the case of subjects with poor dental status. This result suggests that perception of oral comfort in brioche could be driven by product related attributes rather than oral health. For both foods, a phenomenological model of bolus viscosity as a function of stimulated salivary flow and chewing duration was proposed.

Published
2019

50. Numerical Study of the movement of a mobile object in different trajectories with a coupled pendulum

Author

R Espíndola, G Del Valle, G Hernández, and D Muciño

Subjects
History, Computer Science Applications, Education
Abstract

Coupled systems are studied within classical mechanics, we study and analyse numerically the movement of the mobile object when it moves in a single dimension (y direction) with the pendulum oscillations: 1) in 2D (zy-plane) and 2) 3D (surface xyz). Subsequently, the movement of the object is studied when it moves in a circle of radius R with the same oscillation conditions referred in the pendulum. We obtained the numerical solutions of this system as well as the analysis for the different phase diagrams and the numerical solution for the intersection of the trajectory and surface, to begin with the study of chaos of this system.

Published
2021

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