No description available.

Enligt modellen för Robert J. Harringtons sensoriska pyramid finns det tre faktorer att ta hänsyn till beträffande mat och dryck i kombination. Dessa innefattar grundsmakernas påverkan, texturens roll samt betydelsen av flavours. Syftet med uppsatsen är att, med utgångspunkt i Harringtons sensoriska pyramid, undersöka betydelsen av grundsmaker, munkänsla och flavours, vid mat- och dryckeskombinationer med te. Metoden som tillämpas i föreliggande uppsats är en litteraturstudie med utgångspunkt i fyra vetenskapliga artiklar. Två av fyra artiklar berör teets egenskaper. De andra två behandlar mat och dryck i kombination. Genom att redogöra för grundsmaker, munkänsla och flavours visar resultatet att en kombination mellan mat och te inte kan byggas på samma grunder som en kombination med mat och vin. Detta på grund av att dryckernas egenskaper skiljer sig åt väsentligt och därför inte kan behandlas på samma sätt i en kombination. Skillnader mellan te och vin påvisas i diskussionen för att ge en ökad förståelse för hur ett te kan kombineras med mat. Slutsatsen tyder på att grundsmaker, munkänsla och flavours har varierande betydelse beroende på dryckens egenskaper. / B-uppsatser

No description available.

No description available.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2004. / Härtill 6 uppsatser.

An overview of the flavour and fragrance industry has indicated that there is a great demand for flavours to have the natural, halaal and kosher status. This has opened the door for the increase in production of flavours by microbial means. Particularly with regards to pyrazine production, bacterial species such as Bacillus are commonly used. Although previous literature indicated that fungi are not as prominent pyrazine producers compared to bacteria, this study has indicated that mycelial fungi can be considered for the production of natural pyrazine flavours. Out of the 280 fungi screened, 45% showed pyrazine flavour production as indicated in chapter 2. This chapter also showed that the content of growth media can have a substantial influence on flavour production. For example, fungi grown in Cz-medium produced more of the caramel and chocolate flavours, compared to fungi that were grown in TSB, which produced more of the nutty, meaty and potato flavours. The green flavour was, however, prominent in both media, of which mostly members of the Aspergillus and Penicillium groups produced this flavour. Selected Penicillium species, including Penicillium rubrum and P. purpurogenum produced a green pepper odour that is indicative of the presence of methoxypyrazine. Chemical analytical methods as described in chapter 3 confirmed that Penicillium purpurogenum produced 2-methoxy-3-isobutylpyrazine (MIBP) and Penicillium rubrum produced both 2-methoxy-3-isobutylpyrazine (MIBP) and 2-methoxy-3,5/6-isopropylpyrazine (MIPP). Methoxypyrazines are high impact aroma chemicals that have a typical green pepper odour and a high market value. Due to the favourable characteristics of the Penicillium species in industrial fermentation processes (such as mass spore production and rapid colonization of substrates) and their ability to produce high value compounds, these fungi were selected for further studies. In order to explore the potential use of these fungi in an industrial application, the methoxypyrazines produced were quantified. Prior to quantitation, a solvent extraction method, using dichloromethane, was developed. Amongst the different pH parameters analysed acidified conditions showed the best results, where 69% MIPP and 97% MIBP were recovered from the liquid-liquid extraction and 76% MIPP and 99% MIBP were recovered from the solid-liquid extraction. Pyrazines quantified from the liquid-liquid extractions indicated that Penicillium rubrum produced 0.38 μg MIPP.L-1 and 0.88 μg MIBP.L-1, and Penicillium purpurogenum produced 0.88 μg MIPP.L-1 and 2.15 μg MIBP.L-1 (Chapter 4). Yields obtained from this study were not seen as feasible for the production of methoxypyrazines by the fungi on an industrial scale and, therefore, solid state fermentation was investigated as an option to improve the yields. Due to the availability of soy press cake as a by-product, as well as the variety of the amino acids present, it was selected as a possible substrate for pyrazine production. The results from this study, however, indicated that the nature of the substrate, such as the lipid content, fungal content and particle size of the soy press cake does not support fungal growth and makes pyrazine analyses problematic. Alternate methods of improving methoxypyrazine yields thus need to be found. A limiting factor is the lack of understanding of the metabolic pathway involved in pyrazine production by Penicillium species. By having this knowledge the fermentation process can be adapted accordingly for the optimal production of methoxypyrazines by these microorganisms. Additionally, substrates that contain the necessary precursors that are cost effective would contribute significantly in the development of an economically viable fermentation process for the production of methoxypyrazines by Penicillium species. / Dissertation (MSc)--University of Pretoria, 2010. / Microbiology and Plant Pathology / unrestricted

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2007. / Härtill 5 uppsatser.

Lic.-avh. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2003. / Härtill 2 uppsatser.

Les années 1950 et 1960 apparaissent comme deux décennies d’intense effervescence dans le champ du cinéma thaï. L’adoption, à l’issue de la Seconde Guerre mondiale, du format 16mm par une nouvelle génération de cinéastes donna lieu à l’essor d’une production cinématographique très populaire dans le royaume. Alors que les comédies musicales réalisées par les fondateurs pionniers de la compagnie Phaphayon Siang Si Krung jusqu’en 1941 semblaient promettre la pérenne hégémonie d’un véritable « Hollywood du Siam », ces fictions joyeusement rhapsodiques, filmées avec des moyens de fortune et accompagnées en direct par la légendaire faconde de doubleurs professionnels, rencontrèrent un vaste public de Bangkok aux plus lointains villages de province, dans le cadre de projections en prolongement direct avec les spectacles mixtes d’antan. La disparition accidentelle, le 8 octobre 1970, de l’acteur Mit Chaibancha au cours du tournage d’Insi thong [« L’aigle d’or »] mit cependant un brusque terme à cette expérience, singulièrement tardive, de cinéma oral. La récente constitution d’un fonds d’archives à la Cinémathèque thaï a permis la mise à jour de riches vestiges de cette bien nommée « ère du 16mm ». Cette recherche se propose comme une première tentative historiographique pour exhumer ce patrimoine visuel, à la fois ancré dans la tradition dramatique siamoise et apparu dans le contexte d’une dictature militaire placée sous la complexe influence de son allié américain en ces années de Guerre Froide. / The 1950s and 1960s appear as two decades of intense effervescence in the field of Thai cinema. In the immediate aftermath of the Second World War, the adoption of the 16mm format by a new generation of filmmakers gave rise to a very popular cinematic production in the kingdom. Whereas the musicals directed by the pioneer founders of the Phaphayon Siang Si Krung company until 1941 seemed to promise the perennial hegemony of a real ‘Hollywood of Siam’, these joyously rhapsodic fictions, filmed with makeshift means and accompanied live by the legendary loquaciousness of professional dubbers, encountered a broad public from Bangkok to the most remote provincial villages, within a screening framework stemming directly from earlier mixed shows. Nevertheless, the accidental disappearance of the actor Mit Chaibancha on the 8th of October 1970, during the shooting of Insi thong [« The golden eagle »], put an abrupt end to this singularly belated experience of oral cinema. The recent composition of an archival fund at the Thai Film Archive permitted the bringing to light of rich vestiges from this well-named ‘16mm era’. This research is a first historiographical attempt to exhume this visual patrimony, both embedded in the Siamese dramatic tradition and generated in the context of a military dictatorship that came under the complexe influence of its American ally during these Cold War years.

Les calculs de chromodynamique quantique sur réseau prévoient, que pour un potentiel baryonique nul et une température de T ∼ 173 MeV , il devrait être possible d'observer une transition de la phase de la matière hadronique vers un plasma de quarks et de gluons. Les collisions d'ions lourds ultra-relativistes devraient permettre de mettre en évidence ce changement de phase. Les saveurs lourdes peuvent être utilisées pour sonder les premiers instants des collisions pendant lesquels la température est la plus élevée. Le LHC va permettre d'étudier les collisions entre noyaux de plomb et les collisions entre protons à une énergie jamais égalée : √s = 5.5 TeV (√sNN = 14 TeV ) pour le plomb (les protons). Le détecteur ALICE est dédié à l'étude des collisions d'ions lourds mais peut également mesurer les collisions entre protons. Il est équipé d'un spectromètre à muons conçu pour l'étude des saveurs lourdes. Cette thèse présente les performances du spectromètre pour la mesure de la section efficace de production inclusive des hadrons beaux (B) et charmés (D) dans les collisions proton-proton. La première étape de cette mesure consiste à extraire les distributions des muons de décroissance des hadrons B et D. L'étape suivante consiste à extrapoler les distributions aux sections efficaces de production inclusive des hadrons. Cette thèse contient également une étude préliminaire des performances du spectromètre pour la mesure du rapport de modification nucléaire et de l'observable associée nommée RB=D dans les collisions plomb-plomb de centralité0−10%. L'accent est porté sur les incertitudes et l'intervalle en impulsion transverse sur lequel ces observables pourront être mesurées. / Lattice quantum chromodynamics calculations predict a transition from the phase of hadronic matter to quark and gluon plasma for a temperature T ∼ 173 MeV and a vanishing baryonic potential. Ultra-relativistic heavy ion collisions allow to highlight this phase transition. Heavy flavours can be used to probe the first instants of the collisions where the temperature is the highest. The LHC will provide proton-proton and lead-lead collisions at unprecedented large energy (√s = 14 TeV and √sNN = 5.5 TeV respectively). The ALICE detector is dedicated to heavy ion collisions but it can also measure proton-proton collisions. The detector includes a muon spectrometer. The spectrometer has been disigned to measure heavy flavours. This PhD thesis presents the performance of the spectrometer to measure beauty hadrons (B) and charmed hadrons (D) inclusive production cross-section in proton-proton collisions. The first step of the measurement consists in extracting heavy hadron decayed muon distributions. The next step consists in extrapolating these distributions to heavy hadrons inclusive production cross-section. This PhD thesis also presents a preliminary study of the performance of the spectrometer for the measurement of the nuclear modification factor and the associated observable named RB=D in 0−10% central heavy ions collisions. Uncertainties and transverse impulsion range of extraction of the observables have been investigated.