350 research outputs found
Lyon 1312. Rattacher la ville au Royaume ?, éd. Alexis Charansonnet, Jean-Louis Gaulin et Xavier Hélary, 2020
Depuis les travaux anciens de Bonnassieux, lâhistoire complexe de Lyon et de son intĂ©gration au royaume de France mĂ©ritait dâĂȘtre remise sur le mĂ©tier en analysant prĂ©cisĂ©ment le moment 1312, jalon marquant de la construction territoriale française mais dont la signification demeurait trouble et dont la mĂ©moire urbaine nâĂ©tait guĂšre vive. Il fallait pourtant le replacer dans le double cadre du jeu dâacteurs, entre Empire et Royaume, et dâune sĂ©quence dĂ©bordant nĂ©cessairement en amont et en av..
Le « savoir-ĂȘtre » noble : Ă©tude sur les facteurs et les modalitĂ©s de transmission dâun savoir valorisĂ© de part et dâautre des Alpes au Moyen Ăge
Dans le cadre dâune rĂ©flexion sur la noblesse mĂ©diĂ©vale, ses contours plus ou moins mouvants et ses reprĂ©sentations dans lâarc alpin, il conviendra de sâinterroger sur ce que lâon peut apprĂ©hender comme Ă©tant un vĂ©ritable « savoir-ĂȘtre noble ». LâĂ©tude portera sur les diffĂ©rents Ă©lĂ©ments de transmission de ce savoir et sâappuiera tout particuliĂšrement sur les archives de la principautĂ© savoyarde suivant une approche plurielle incluant les sources pragmatiques (spĂ©cialement la comptabilitĂ© domaniale, bien mise en valeur par les travaux de Claude GuillerĂ© et de Jean-Louis Gaulin) et littĂ©raires. Lâexamen des chroniques comme celle de Cabaret, permet de repĂ©rer certains canaux de diffusion dâun vĂ©ritable idĂ©al nobiliaire. Le « savoir-ĂȘtre » noble sâaccompagne alors dâun « savoir-vivre » noble passant par la rĂ©alisation de demeures dignes du rang que lâon tient ou que lâon espĂšre tenir ainsi que par la gestion raffinĂ©e de lâhĂŽtel seigneurial
Attention à la marche ! La politique des confins chez les comtes de Savoie et les ducs de Bourgogne (xiiie-xve siÚcles)
Par lâĂ©tude comparĂ©e de deux principautĂ©s de la fin du Moyen Ăge, la Savoie et la Bourgogne, cet article vise Ă montrer lâimportance du contrĂŽle des marches dans la pratique des pouvoirs princiers. Il convient de repĂ©rer et dâanalyser les diffĂ©rentes stratĂ©gies mises en place pour intĂ©grer ces zones et ces lignages nobles de confins. Le paradigme de la centralitĂ© est ainsi Ă revisiter Ă la lumiĂšre de cette question territoriale.Through the comparative study of Savoy and Burgundy, two principalities of the late Middle Ages, this article will demonstrate the importance of controlling marches in the exercise of princely powers. The different strategies used to integrate these zones as well as the dynastic lineages of the frontiers themselves will be identified and investigated. Through the lense of this territorial question, we will reinvestigate the paradigm of centrality
Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpeaâbased ata and the Italian wheatâbased popizza
Abstract Street food plays a recognized socioeconomic role, offering opportunities of employment particularly for women and providing cheap food to lower income people. West Africa is characterized by a great diversity of traditional foods, widely consumed but poorly investigated. Ata is a fried dough made of cowpea flour, very popular in Benin. In Southern Italy, popizza is prepared in a very similar way as ata, but using wheat flour. This work aimed at comparing the main physicochemical characteristics of ata and popizza, from the raw material to the end product. Cowpea flour showed significantly higher levels of proteins (23.25 vs. 13.48 g 100 gâ1 on dry matter), total phenolic compounds (0.73 vs. 0.41 mg gâ1 of ferulic acid d.m.), antioxidant activity (2.84 vs. 0.86 ÎŒmoL Trolox gâ1 d.m.), as well as higher water absorption capacity (1.01 vs. 0.61 g water per gram flour) and particularly higher water solubility index (23.01 vs. 6.69 g 100 gâ1) than wheat flour. The two flours showed different pasting characteristics: starch swelling occurred at a lower temperature in cowpea than in wheat flour and produced a less viscous gel. Due to absence of gluten and limited viscosity of starchy fraction, ata was less porous and more springy than popizza. Moreover, ata showed higher oil uptake than popizza (22.2 vs. 14.1 g oil 100 gâ1 product) and was also characterized by a browner surface than popizza. Knowledge about the quality features of these traditional foods and their raw material could enhance their marketing, with positive effects on local economy
Modelling Processes and Products in the Cereal Chain
[EN] In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.The authors would like to acknowledge networking and article processing charge support by COST Action CA15118 (Mathematical and Computer Science Methods for Food Science and Industry).Carvalho, O.; Charalambides, MN.; Djekic, I.; Athanassiou, C.; Bakalis, S.; Benedito Fort, JJ.; Briffaz, A.... (2021). Modelling Processes and Products in the Cereal Chain. Foods. 10(1):1-18. https://doi.org/10.3390/foods10010082S11810
Modelling Processes and Products in the Cereal Chain
ReviewIn recent years, modelling techniques have become more frequently adopted in the field
of food processing, especially for cereal-based products, which are among the most consumed
foods in the world. Predictive models and simulations make it possible to explore new approaches
and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions.
Nevertheless, as the different phases of the food processing chain are highly specialized, advances in
modelling are often unknown outside of a single domain, and models rarely take into account more
than one step. This paper introduces the first high-level overview of modelling techniques employed
in different parts of the cereal supply chain, from farming to storage, from drying to milling, from
processing to consumption. This review, issued from a networking project including researchers from
over 30 different countries, aims at presenting the current state of the art in each domain, showing
common trends and synergies, to finally suggest promising future venues for researchinfo:eu-repo/semantics/publishedVersio
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