Publications associées à Procédé agroalimentaire

Sorbitol Demineralization by Ion Exchange

Sorbitol is a sugar alcohol commonly known as D-glucitol. It is synthesized from glucose by a reduction reaction altering the aldehyde group to a hydroxyl group. The body slowly metabolizes sorbitol, minimizing the possibility of increasing the insulin lev ...

Springer Nature2019

Food Talks: visual and interaction principles for representing environmental and nutritional food information in augmented reality

Delphine Ribes Lemay, Nicolas Henchoz, Emily Clare Groves, Andreas Sonderegger

This user-centered design research project aimed to investigate visual and interaction principles for augmented reality (AR) in the context of environmental and nutritional food labelling. Nutritional information on existing food labels is often misunderst ...

2019

Food Action: A Pilot Program for more Sustainable Food Habits

Food is a critical global resource that impacts all 17 of the UN Sustainable Development Goals, and a huge contributor to both problems (climate, environment, health) and solutions. The Food Action project engaged 5 countries in developing and testing a pr ...

Paul Scherrer Institute, World Resources Forum2019

Refining Biomass Residues for Sustainable Energy and Bioproducts: Technology, Advances, Life Cycle Assessment and Economics

Edgard Gnansounou, Jegannathan Kenthorai Raman

Refining Biomass Residues for Sustainable Energy and Bioproducts: Technology, Advances, Life Cycle Assessment and Economics is a one-stop reference on the biorefinery of various kinds of residue and waste feedstock for the sustainable production of biofuel ...

Elsevier Science Publishing Co Inc2019

Implications of the 1.5-Degree Target for Lifestyles

At current emission level, humanity would have used up their remaining carbon footprint budget from now to eternity within four years or less, when compared to the emissions compatible with keeping global warming within a limit of 1.5°C. Therefore, zero ne ...

Paul Scherrer Institute, World Resources Forum2019

Conversion of food and kitchen waste to value-added products

Edgard Gnansounou

Food and kitchen waste - omnipresent in every corner of the world serve as an excellent source of value added products owing to high organic content. Regardless of existence of various traditional methods of land filling or biogas production used to harnes ...

ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD2019

Engineered Lateral Roughness Element Implementation and Working Fluid Alteration to Intensify Hydrodynamic Cavitating Flows on a Chip for Energy Harvesting

Luis Guillermo Villanueva Torrijo, Morteza Ghorbani

Hydrodynamic cavitation is considered an effective tool to be used in different applications, such as surface cleaning, ones in the food industry, energy harvesting, water treatment, biomedical applications, and heat transfer enhancement. Thus, both charac ...

2019

Discovering Eating Routines in Context with a Smartphone App

Daniel Gatica-Perez, Joan Isaac Biel Tres

In everyday life, eating follows patterns and occurs in context. We present an approach to discover daily eating routines of a population following a multidimensional representation of eating episodes, using data collected with the Bites'n'Bits smartphone ...

ASSOC COMPUTING MACHINERY2019

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Procédé agroalimentaire

Sorbitol Demineralization by Ion Exchange

Food Talks: visual and interaction principles for representing environmental and nutritional food information in augmented reality

Material Characterization with PZE actuated Suspended Microchannel Resonators

Food Action: A Pilot Program for more Sustainable Food Habits

Refining Biomass Residues for Sustainable Energy and Bioproducts: Technology, Advances, Life Cycle Assessment and Economics

Implications of the 1.5-Degree Target for Lifestyles

Conversion of food and kitchen waste to value-added products

Engineered Lateral Roughness Element Implementation and Working Fluid Alteration to Intensify Hydrodynamic Cavitating Flows on a Chip for Energy Harvesting

Discovering Eating Routines in Context with a Smartphone App

Land cover classification of the semi-arid Namibian savanna

Graph Chatbot

Chattez avec Graph Search

Food Talks: visual and interaction principles for representing environmental and nutritional food information in augmented reality

Material Characterization with PZE actuated Suspended Microchannel Resonators

Refining Biomass Residues for Sustainable Energy and Bioproducts: Technology, Advances, Life Cycle Assessment and Economics

Food Action: A Pilot Program for more Sustainable Food Habits

Implications of the 1.5-Degree Target for Lifestyles

Engineered Lateral Roughness Element Implementation and Working Fluid Alteration to Intensify Hydrodynamic Cavitating Flows on a Chip for Energy Harvesting

Discovering Eating Routines in Context with a Smartphone App

Land cover classification of the semi-arid Namibian savanna

Sorbitol Demineralization by Ion Exchange

Conversion of food and kitchen waste to value-added products