Alexandrie, 1929

Le mythe du cosmopolitisme alexandrin a été entretenu et diffusé par l’intermédiaire des établissements d’enseignement français et anglais au début du XXe siècle. Ce mythe a été alimenté par les représentations, la cohabitation d’enfants et d’adolescents de statuts sociaux, de religions et de nationalités différents au sein de ces écoles étant souvent embellie par le souvenir et a donné du corps à la fameuse « communauté citadine » alexandrine.Alexandrian cosmopolitism’s myth has been keeped and broadcasted by english and french’s teaching institutions at the begining of the XXth century. This myth has been feeded by représentations, children and youth’s cohabitation being of different social statutes, religions and nationalities in the bosom of these schooners very often beautified by the remembrance which has given a famous consistence to the notion of « Alexandrian urban community 

Sinusoidal obstruction syndrome/veno-occlusive disease: current situation and perspectives—a position statement from the European Society for Blood and Marrow Transplantation (EBMT)

Sinusoidal obstruction syndrome or veno-occlusive disease (SOS/VOD) is a potentially life-threatening complication of hematopoietic SCT (HSCT). This review aims to highlight, on behalf of the European Society for Blood and Marrow Transplantation, the current knowledge on SOS/VOD pathophysiology, risk factors, diagnosis and treatments. Our perspectives on SOS/VOD are (i) to accurately identify its risk factors; (ii) to define new criteria for its diagnosis; (iii) to search for SOS/VOD biomarkers and (iv) to propose prospective studies evaluating SOS/VOD prevention and treatment in adults and children

Séparation et classification

International audienc

Virtual Grain: a Data Warehouse for Mesh Grid Representation of Cereal Grain Properties

International audienceThe "Virtual Grain" project has a double objective: the first one is to gather in a data warehouse heterogeneous information concerning the properties of cereal grains (morphology, biochemistry, etc.) and the conditions in which these data were obtained; the second one is to use this data warehouse in order to obtain a cartography of grain properties that consists in a three-dimension mesh grid, and to identify potential relationships between these various properties

Grain Fractionation to Improve the Nutritional Intensity of Cereal Products

International audienceCereal products are generally produced using purified flours extracted from the wheat grain endosperm by themilling industry. However, whole grains contains appreciable concentrations of micronutrients, phytochemicalsand fibres that are mostly eliminated with the bran. These nutritionally interesting compounds are distributedwithin the peripheral layers of the grain (i.e. pericarp, testa and aleurone layer as the major tissues) whichshow distinct structure and mechanical properties. New dry fractionation processes were investigated in orderto recover these compounds while keeping a matrix effect (in contrast with wet extraction processes). Startingmaterial was either whole grain to partially incorporate the peripheral tissues into ”enriched” flours or milledbran to produce specific ”functional” cereal-based ingredients. A multi-scale approach, from grain batchesto specific molecules, was used to find out the key factors which govern the grain fractionation and theirgenetic variability and further develop the new processes. Grains were dissected into their main constitutivetissues which were individually characterised in terms of composition, structure, mechanical properties andmicro-milling behaviour. This approach allowed to determine the involvement of each of the main peripheraltissue in the bran rigidity, elasticity and extensibility and gave informations on the way to dissociate them.Biochemical markers were also identified and could be used to track each of the different tissues in the differentmilling fractions produced from complex processes. On the basis of the knowledge acquired from modelstudies, combinations of conventional (milling, grinding, sieving) and advanced technologies (pre-treatments,debranning, abrasion, attrition, jet-milling, air-classification) demonstrated the possibility to produce flourscontaining selected peripheral compounds or to prepare different fractions of contrasted composition frombrans

Novel dry fractionation technologies applied to wheat bran

International audienc

Mechanical and physicochemical characterization of vitreous and mealy Durum Wheat endosperm

Corresponding author. E.mail [email protected] audienceThe mechanical, physical, and biochemical characteristics of mealy and vitreous endosperm were investigated. Endosperm were obtained from four durum wheat cultivars grown under different nitrogen fertilization designs. The textural properties and the density of the endosperm were measured on hand-shaped parallelepiped endosperm samples. Endosperm protein content and composition and also gliadin composition were investigated by HPLC. Mechanical tests showed that mealy and vitreous endosperm differed in hardness and vitreousness. Vitreousness increased with nitrogen fertilization supply whereas there was no variation among the different cultivars. Hardness seemed to be linked to genotype and insensitive to nitrogen supply. From this result, we concluded that hardness and vitreousness are not related. Endosperm protein content and gliadin-to-glutenin ratio were related to nitrogen supply and increased especially when nitrogen supply was applied at flowering. At the same time, endosperm vitreousness increased. Further biochemical analyses were performed on 270 kernels, mealy or vitreous, hand-picked from 148 different crops. Results showed that protein content of vitreous endosperm exceeded 9.7% in >90% of the cases. The glia/glu ratio was a less accurate predictor of kernel vitreousness, indicating that, by itself, it cannot account for the change in kernel vitreousness. Endosperm vitreous texture would rise above a threshold content of 9.7% protein within the endosperm

Expérimentation et modélisation pour la compréhension des mécanismes de fractionnement des cereales

IATE Axe 5 : Application intégrée de la connaissance, de l’information et des technologies permettant d’accroître la qualité et la sécurité des alimentsDetermination of relationships between grain structure and tissue behaviour are important factors to control the composition and properties of fractions obtained from milling. Development of assays to measure the grain or tissue mechanical properties, as well as modelling tools, lead to the identification of main characteristics involved in the different ways to rupture and permit development of predictive models. A database was built to create relationships between results from various scientific fields and obtained at distinct scales.Pour pouvoir contrôler la composition et les propriétés des fractions générées par la mouture, il est essentiel de déterminer les relations entre la structure des grains et le devenir des tissus lors des procédés. Le développement d’outils de mesure des propriétés mécaniques des grains ou des tissus, ainsi que les outils de modélisation, permettent d’identifier les caractéristiques impliquées dans les différents modes observés de fractionnement et de développer des modèles prédictifs. Une base de données a été construite pour mettre en relation des résultats issus de champs disciplinaires différents et acquis à des niveaux d’échelles distincts

Analysis of the milling reduction of bread wheat farina: physical and biochemical characterisation

Corresponding author. : [email protected] audienceThe reduction of coarse farina during milling from five representative hard and soft French bread wheat cultivars was followed step by step. Particle size distribution of the milled products and energy required to dissociate wheat farina revealed large differences between cultivars. A grinding index (required energy to produce 1 kg of flour), K0, corresponding to the energy necessary to obtain a given amount of flour, was found to be related with both grain hardness and vitreousness. Analysis of particle size distribution suggested a major in.uence of hardness in the production of fine particles o50 mm during the reduction process. On the other hand, vitreousness appeared to impact on the extent of coarse particle size reduction. Differences in farina reduction behaviour of the wheats analysed were related to their endosperm mechanical properties as determined by compression tests and structural characteristics as measured by Hg intrusion porosity. Vitreousness appeared to affect the endosperm of two cultivars showing opposite behaviour as well as different PINA/PINB ratio were determined. The results suggest that the most resistant parts of the grain are enriched in glycolipids, whereas phospholipids appear associated with the most friable parts, at least in the soft wheat grains tested