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Journal articles on the topic 'Moussem'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

Agarkova, Evgeniya Yu, Alexandr G. Kruchinin, Olga A. Glazunova, and Tatyana V. Fedorova. "Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties." Nutrients 11, no. 12 (2019): 2930. http://dx.doi.org/10.3390/nu11122930.

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Systematical consumption of functional products has a significant positive effect on health and can reduce the risk of diseases. The aim of this study was to investigate the possibility of using whey protein hydrolysate (WPH) and pumpkin pectin as ingredients in a functional mousse, to evaluate the mousse’s antioxidant and hypotensive activities in vitro, and to evaluate the effect of the long-term intake of mousse samples on the progression of hypertension in spontaneously hypertensive rats (SHRs) and on the microbiome status in Wistar rats with antibiotic-induced dysbiosis. The experimental

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Dornhof, Sarah. "Street Art out of Time." Manazir Journal 4 (October 24, 2022): 74–97. http://dx.doi.org/10.36950/manazir.2022.4.5.

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The small town of Asilah in the north of Morocco holds an annual international festival of visual and performance arts, including exhibitions, workshops, conferences, and other parallel activities. However, it is best known for the murals that are painted every year anew by invited artists on the facades of old town houses. Founded in 1978, the Arts Festival or Cultural Moussem of Asilah qualifies as the first street art festival in Morocco and has significantly shaped the cultural context for arts to interact with public spaces. It has, in particular, linked street art manifestations to ideas

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3

Ziou, Ziou Abdellah. "La danse des lions et des lionnes." Música Oral del Sur, no. 1 (March 9, 1995): 119–27. https://doi.org/10.5281/zenodo.4621043.

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Descripción del ritual de baile y expresión corporal ejecutado por un grupo de bailarines que emula los movimientos de un grupo de leones y leonas en lucha, controlando extremadamente su agresividad. Forman parte de una cofradía mística con motivo del Moussem (feria o fiesta popular) de Sidi Hadi Ben Aissa, patrón de los Aissaouás, llevado a cabo el día de Miloud que conmemora el nacimiento del profeta Sidna Mohamed.

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Hounet, Yazid Ben. "Valorisation d’objets bédouins et redéfinitions identitaires lors d’un moussem en Algérie." Anthropos 103, no. 2 (2008): 423–34. http://dx.doi.org/10.5771/0257-9774-2008-2-423.

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KACZMAREK, DOMINIKA, MALWINA WÓJCIK, KAMILA KAPUŚNIAK, and JANUSZ KAPUŚNIAK. "ASSESSMENT OF FUNCTIONAL PROPERTIES OF VEGETABLE AND FRUIT MOUSSES ENRICHED WITH A FIBER PREPARATION FROM POTATO STARCH." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 30, no. 3 (2023): 284–99. http://dx.doi.org/10.15193/zntj/2023/136/467.

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Background. Vegetable and fruit mousses have become very popular among consumers. These products are a source of complete nutrients, providing the body with vitamins, minerals and dietary fiber. However, the overall fiber content in a single serving of mousse has turned out to be insufficient. The aim of the study was to examine the functional properties of vegetable and fruit mousses before and after enriching them with a fiber preparation from potato starch (SDexF). The research material consisted of three mousse flavors: apple-peach-parsnip, apple-cherry-carrot and apple-carrot-quince. The

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Youbi, M., N. Dghoughi, M. Akrim, et al. "Preparedness and health risks associated with Moulay Abdellah Amghar moussem, Morocco, 2009-2010." Eastern Mediterranean Health Journal 19, Supp. 2 (2013): 19–23. http://dx.doi.org/10.26719/2013.19.supp2.s19.

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Dzyuba, Nadiia, Mariia Oliinyk, and Sofiia Chernenko. "Identifying the influence of aeration on the commercial and sensory characteristics of mousses during production at horeca." Eastern-European Journal of Enterprise Technologies 2, no. 11 (134) (2025): 67–76. https://doi.org/10.15587/1729-4061.2025.325105.

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The object of this study is the technology of aerated desserts such as mousse. There is a problem of public health related to providing people with food products that guarantee an increase in living standards. Analysis of the market for dessert products with a foam-like structure revealed that this segment is represented by a rather narrow assortment. Among producers and consumers, interest in sweet meals such as aerated desserts is growing. Plant and dairy raw materials used in the technology of aerated desserts are mainly aimed at improving their quality properties. A survey has been conduct

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Purkiewicz, Aleksandra, and Renata Pietrzak-Fiećko. "Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses." Molecules 26, no. 11 (2021): 3126. http://dx.doi.org/10.3390/molecules26113126.

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The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (β-carotene, chlorophyll a, chlorophyll b) content in homemade and marketed fruit and vegetable whey beverages and fruit and vegetable mousses. All of the tests were performed using spectrophotometric methods. The highest polyphenol content was found in the homemade green whey beverage W1G (541.95 mg/100 g) and the lowest in the market green whey beverage W2G (46.18 mg/100 g). In the fruit and vegetable mousses under study, the highest content of polyphenolic compounds was dete

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Fatima-, Ezzahra BOUACHRINE. "ESPACE SACRE ET PRATIQUES RITUELLES AU MOUSSEM DE SIDI ALI BEN HAMDOUCHE (MAROC) : APPROCHE SOCIO-ANTHROPOLOGIQUE." REVUE DROIT ET SOCIETE 1, no. 4 (2022): 113–30. https://doi.org/10.5281/zenodo.6415094.

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Au Maroc, durant la période du <em>Moussem Sidi Ali Ben Hamdouche</em>, toutes les pratiques sont acceptables sans que les normes sociales soient nécessairement respectées. Plus d’un millier de tentes ont en effet été dressées pour accueillir des milliers de personnes lors de cette manifestation. Les superstitions en tous genres sont mêlées à des nuits de lecture de «<em>madih »</em>[1]. On attribue d'ailleurs aux saints soufis <em>Sidi Ali Ben Hamdouche </em>et <em>Sidi Ahmed Dghoughi</em>de nombreux

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Molchanova, E. N., I. D. Shchegoleva, and Y. D. Arnautova. "Justification for the use of beans in dessert mousse technology." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 4 (2021): 88–94. http://dx.doi.org/10.20914/2310-1202-2021-4-88-94.

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Fruit and berry mousses used as desserts and cake fillings have low nutritional value due to protein deficiency. Legumes can be used as ingredients for enriching sweet dishes. The aim of the work was to study and substantiate the possibility of using beans seeds in the technology of dessert mousse of increased biological value. The objects of the study were samples of seeds of white beans (Phaseolus vulgaris) and mousses prepared on their basis. This type of beans is constantly presented on the Russian market and is the main one in canning. Investigations were carried out: the chemical composi

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Donatus, Floris, Mohd Dona Bin Sintang, Norliza Julmohammad, Wolyna Pindi, and Noorakmar Ab Wahab. "Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids." Applied Sciences 13, no. 7 (2023): 4469. http://dx.doi.org/10.3390/app13074469.

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Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquid

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Ivanova, D. A., E. V. Tarabanova, and A. R. Mironova. "Improvement of chocolate mousse production technology using alternative protein sources." Innovations and Food Safety, no. 2 (July 12, 2024): 35–44. http://dx.doi.org/10.31677/2311-0651-2024-44-2-35-44.

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One of the current trends in the food industry is the search for alternative sources of protein. The need for new sources is due to various factors: many people refuse to eat animal food for ethical and religious reasons; allergy to protein, especially egg protein, is one of the most common diseases among young children; animal husbandry is one of the most environmentally harmful industries. Plant sources of protein include aquafaba - decoctions of various leguminous crops. By its technological properties it is close to egg white and is often used as its alternative. This article presents the

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Stankiewicz, Jadwiga, and Paulina Płotka. "Evaluation of Selected Microbiological Quality Parameters of Fruit Mousses." Scientific Journal of Gdynia Maritime University, no. 110 (June 28, 2019): 32–39. http://dx.doi.org/10.26408/110.04.

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The changing pace of life, ways of spending free time, and the search for consumer products of specific nutritional properties force food producers to introduce products providing the expected nutritional value. The demand for low-processed food, ready for consumption and at the same time microbiologically safe, is linked to the growing nutritional awareness of consumers. Fruit mousses, intended both for child and for adult consumers, match this direction of convenience product market development. The purpose of this study was to evaluate selected microbiological characteristics of fruit mouss

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Philippe, Marc. "Deux bryologues lyonnais méconnus du début du XIXe siècle, Pierre Valuy (1796-1829) et Anselme-Benoît de Champagneux (1774-1845)." Bulletin de la société linnéenne de Lyon 86, no. 3 (2017): 117–27. http://dx.doi.org/10.3406/linly.2017.17826.

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Un moussier anonyme a été repéré dans les collections de la Société linnéenne de Lyon, au sein de collections cryptogamiques. Son étude permet de l’attribuer à Anselme-Benoît de Champagneux (1774-1845). Ces collections contiennent également de nombreuses collectes de Pierre Valuy (1796-1829). Ce sont surtout des lichens, mais Pierre Valuy a aussi récolté des mousses. Les biographies de ces deux linnéens sont retracées, et leur activité bryologique précisée. L’intérêt du moussier de Champagneux est présenté.

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Madrange, L., P. Ehabouryi, O. Ferrandon, M. Mazeti, and J. Rodeaud. "Étude de la formation et de la stabilité des mousses chimiques de surface de la Vienne." Revue des sciences de l'eau 6, no. 3 (2005): 315–35. http://dx.doi.org/10.7202/705178ar.

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Le recensement de la charge polluante rejetée dans la rivière Vienne (France) par les usines et les stations d'épuration de Limoges à Confolens a été effectué. Des campagnes de prélèvement et d'observations visuelles ont permis de localiser les lieux d'apparition de mousses en aval d'usines de fabrication de pâte à papier et de cartons. L'étude du pouvoir moussant des mélanges des deux principaux rejets polluants (papeterie et cartonnerie) a permis de mettre en évidence des phénomènes de synergie entre certains mélanges se traduisant à la fois par une augmentation du pouvoir moussant et de la

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Oliinyk, Maria, Nadya Dzyuba, and Victoria Stepanova. "Designing Formulation for Aerated Desserts for the HoReCa Field." Innovative Biosystems and Bioengineering 5, no. 1 (2021): 47–60. http://dx.doi.org/10.20535/ibb.2021.5.1.216258.

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Background. An important problem of modern society is to provide the population with food products that guarantee a higher standard of living and health. The field of HoReCa (hotel and restaurant business) does not sell enough healthy food products, therefore it is important to develop health-promoting food products. Among the wide range of food products, whipped dessert products are in great demand among consumers. The work is devoted to the development of formulation for aerated desserts, namely mousses of protective action, which have pronounced ergogenic properties that can increase effici

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DARINOT, Fabrice, Robin LETSCHER, Jean-Jacques GEOFFROY, Sarah GUILLOCHEAU, and Benoît DODELIN. "Les manchons de mousses corticoles, un micro-habitat riche en Invertébrés." Naturae 2023, no. 4 (2023): 47–63. https://doi.org/10.5852/naturae2023a4.

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Un inventaire de la faune invertébrée vivant dans le sol et dans les mousses corticoles a été mené dans deux forêts, situées dans la Réserve naturelle nationale du Marais de Lavours et la Réserve naturelle régionale de la Galerie du Pont des Pierres (Département de l'Ain). Au total, 32 338 spécimens ont été collectés, correspondant à trois phylums (Mollusques, Annélides et Arthropodes) et 24 groupes taxonomiques. À surface égale, les manchons de mousses comportent davantage d'Invertébrés que le sol. Les Acariens sont très majoritaires et plus abondants que les Collemboles, eux-mêmes dix fois p

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Bushra Irum, Anser Maxood, Javeria Ali Khan, Rooshanay Haroon, Gul panrah Arbab, and Khalid Rehman. "COMPARISON OF GC TOOTH MOUSSE WITH FLUORIDE VARNISH TO TREAT DENTINAL HYPERSENSITIVITY." Journal of Khyber College of Dentistry 12, no. 1 (2022): 41–46. http://dx.doi.org/10.33279/jkcd.v12i1.84.

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Objective: To compare the effect of two desensitizing agents in treating dentinal hypersensitivity.Materials and Methods: A Randomized clinical trial including 84 individuals aged 18 – 65 years was conducted. By flipping a coin, patients with hypersensitive lesions were split into two groups. Patients in Group A received Tooth mousseTM, while patients in Group B received Dura shieldTM. Patients’ pain responses to compressed air and tactile stimuli were measured using a visual analogue scale at baseline, one week, and 30 days following treatment. SPSS version 17 was used to analyze the data. Th

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Hrynchenko, O., A. Borankulova, and S. Omelchenko. "Mechanism for adjusting the strength of interphase adsorption layers of "Skimmed milk – surfactant substance" in dessert products." Mechanics and Technologies, no. 3 (September 30, 2023): 18–28. http://dx.doi.org/10.55956/woxe9259.

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Today, the range of dessert products produced by the restaurant industry of Ukraine is wide and diverse and is determined by its nomenclature. Mousse is one of the most common dessert dishes ordered in restaurants of various levels. The traditional technological scheme of mousses production is to some extent labor-intensive, and this makes it difficult to satisfy consumer demand. Therefore, the use of a dry mixture in the recipe composition of mousses is justified. This article is devoted to the investigating the regulatory mechanisms of interphase adsorption layer strength at the interface of

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Hrynchenko, O., A. Borankulova, and S. Omelchenko. "MECHANISM FOR ADJUSTING THE STRENGTH OF INTERPHASE ADSORPTION LAYERS OF "SKIMMED MILK – SURFACTANT SUBSTANCE" IN DESSERT PRODUCTS." MECHANICS & TECHNOLOGIES, no. 3 (September 30, 2023): 18–28. http://dx.doi.org/10.55956/pbqk2024.

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Today, the range of dessert products produced by the restaurant industry of Ukraine is wide and diverse and is determined by its nomenclature. Mousse is one of the most common dessert dishes ordered in restaurants of various levels. The traditional technological scheme of mousses production is to some extent labor-intensive, and this makes it difficult to satisfy consumer demand. Therefore, the use of a dry mixture in the recipe composition of mousses is justified. This article is devoted to the investigating the regulatory mechanisms of interphase adsorption layer strength at the interface of

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Spini, L., and G. Gachet. "Référentiel sur le traitement endovasculaire des varices par injections écho-guidées de mousses fibrosantes." Phlebologie 37, no. 03 (2008): 149–58. http://dx.doi.org/10.1055/s-0037-1622226.

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RésuméLongtemps, la chirurgie a été le pilier du traitement des varices saphènes mais l’essor des traitements endovasculaires avec notamment l’utilisation de mousses fibrosantes a profondément changé la donne en phlébologie. Face à ce bouleversement des pratiques, il nous est apparu indispensable d’élaborer un référentiel, définissant un cadre scientifique et médico-légal opposable à l’HAS, L’AFSSPS, la CNAM, l’ONM, aux associations de malades, assureurs, etc. Il fournira, pour les confrères désireux de se former à la méthode, un document de référence issu de l’expérience cumulée des auteurs e

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K., Kasabova, Zahorulko A., Zahorulko O., and Shmatchenko N. "USE OF THREE-COMPONENT FRUIT AND BERRY SEMI-FINISHED PRODUCTS IN MUSSE CAKES TECHNOLOGY." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 2(30) (December 25, 2019): 95–111. https://doi.org/10.5281/zenodo.3592835.

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<em>Today, a significant part of consumers prefers healthy food, which is made from natural ingredients and has high nutritional value. </em><em>As a significant drawback of cakes is high energy and low nutritional value, the development of technology of mousse cakes with blended fruit and berry semi-finished products that contain a significant amount of physiologically functional ingredients and without the use of synthetic additives is relevant.</em> <em>These fruit and berry semi-finished products were obtained by blending apple puree with puree of wild fruit and berry raw materials, follow

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Tsykhanovska, Iryna, Victoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, and Olesia Nechuiviter. "IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT “MAGNETOFOOD”." EUREKA: Life Sciences 2 (March 31, 2019): 40–48. http://dx.doi.org/10.21303/2504-5695.2019.00856.

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For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “Cranberry” and sambuk “Apple”. For determining technological characteristics and quality parameters, conventional standard methods were used. It has been established, that introduction of the food supplement “Magnetofood” in amount 0,1 %, 0,15 %, 0,2 % of the recipe mixture mass improves consumption properties of scrambled desserts. The mean va

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Kondratjeva, Jevgenija, Jessie Brun, Nicolas Amalric, et al. "Performance and Tolerance of a Protocol for Idiopathic Chronic Greasy Seborrhea in 18 Dogs Using a Shampoo and Mousse Containing Plant Extracts." Veterinary Sciences 10, no. 2 (2023): 95. http://dx.doi.org/10.3390/vetsci10020095.

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The study aimed to evaluate the tolerance, performance and effect on hair lipids and skin hydration of a protocol combining applications of one shampoo and subsequent mousses containing plant extracts (Ophytrium and Seboliance) in dogs with an undiagnosed chronic greasy keratinisation disorder. Six dogs were washed with plain water on day (D)0. Twelve dogs were shampooed on D0 and received eight mousse applications at 48–72 h intervals from D2 to D18. Clinical score (CS), Natural Moisturizing Factors (NMF) and hair lipids (HL) were evaluated on D0, D0 + 4 h, D7, D14 and D24. At baseline, no si

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Iryna, Tsykhanovska, Yevlash Victoria, Alexandrov Alexandr, Khamitova Barna, Svidlo Karyna, and Nechuiviter Olesia. "IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT "MAGNETOFOOD"." EUREKA: Life Sciences 2 (March 30, 2019): 40–48. https://doi.org/10.21303/2504-5695.2019.00856.

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For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “Cranberry” and sambuk “Apple”. For determining technological characteristics and quality parameters, conventional standard methods were used. It has been established, that introduction of the food supplement “Magnetofood” in amount 0,1 %, 0,15 %, 0,2 % of the recipe mixture mass improves consumpti

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Buist, I. A., and S. L. Ross. "EMULSION INHIBITORS: A NEW CONCEPT IN OIL SPILL TREATMENT." International Oil Spill Conference Proceedings 1987, no. 1 (1987): 217–22. http://dx.doi.org/10.7901/2169-3358-1987-1-217.

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ABSTRACT As a result of a two year program involving bench-scale, small-scale, and meso-scale testing, a new class of oil spill treating agents has been identified. These agents, called emulsion inhibitors, are highly oleophilic surfactants, which, when applied onto oil spills in very low concentrations, not only prevent mousse formation for significant periods of time but also cause a large reduction in oil-water inter-facial tension. Both of these promote the dispersion of the oil into the water column. The best chemicals to effect these results were found to be surfactants normally sold as

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Meintjes–Van Der Walt, Lirieka. "THE PROOF OF THE PUDDING: THE PRESENTATION AND PROOF OF EXPERT EVIDENCE IN SOUTH AFRICA." Journal of African Law 47, no. 1 (2003): 88–106. http://dx.doi.org/10.1017/s0221855303001998.

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Imagine, as one may well imagine at this time of the day, a chocolate mousse, dark and delectable, or a tempting tiramasu or a perfect pavlova. How are you going to decide which is best? Yes, indeed the actual presentation of the puddings may influence your choice, but to be able to make an informed choice, you would need to taste them. Do you have to make the choice according to your own taste, or do you have to decide which should go best with your menu for your dinner party? If you have to decide which is best, you would have to be able to rank them in relation to other mousses, tiramasus o

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Fika Yulianti Fasha, Rusilanti, and Guspri Devi Artanti. "Comparances in Quality of Chocolate Mousse Using Chocolate Compound with Chocolate Couverture." Jurnal Sains Boga 5, no. 2 (2023): 118–26. http://dx.doi.org/10.21009//jsb.005.2.05.

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Abstract The purpose of this study is to analyze and compare the sensory quality of chocolate mousses made from two kinds of chocolate, namely compound and couverture. This study was conducted in the Pastry Laboratory, Culinary Arts Study Program, Faculty of Engineering, Universitas Negeri Jakarta from December 2019 to January 2022. This study used the experimental research method. U Mann Whitney test results show that there are significant differences in the sensory quality aspects with a significance level of α = 0.05.The analysis results show that the higher average scores between the

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Purkiewicz, Aleksandra, Patryk Wiśniewski, Małgorzata Tańska, Gulden Goksen, and Renata Pietrzak-Fiećko. "Effect of the Storage Conditions on the Microbiological Quality and Selected Bioactive Compound Content in Fruit Mousses for Infants and Young Children." Applied Sciences 14, no. 23 (2024): 11347. https://doi.org/10.3390/app142311347.

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Fruit mousses, as low-processed products, are highly susceptible to external conditions, and storage leads to the degradation of bioactive compounds, particularly phenolic compounds and vitamins, as well as promoting the growth of yeasts and molds. This study investigated the impact of storage conditions on the microbiological quality and degradation of selected bioactive compounds in fruit mousses from various producers (from apples, pears, and multi-components). Total phenolic (TPC) and total flavonoid (TFC) contents, vitamin C level, antioxidant capacity (AC, measured by the DPPH assay), an

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Triastuti, U. Yuyun. "Consumer Acceptance Test of Purple Uwi (Dioscorea Alata L) Mousse Tape." Jurnal Indonesia Sosial Sains 5, no. 08 (2024): 1982–93. http://dx.doi.org/10.59141/jiss.v5i08.1205.

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Purple uwi tape mousse is a frozen dessert type of soft pudding made from the main ingredients of purple uwi tape and cream. The use of purple uwi tape, besides providing color and taste, also extends the life of the purple yam tape and adds nutritional content to the mousse. The objectives of this research are to determine the characteristics of purple uwi tape mousse, to determine consumer acceptance of purple uwi tape mousse, and to know the nutritional content of purple uwi tape mousse. The panellists' acceptance of the purple uwi tape mousse through the results of the hedonic test showed

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Żmudzińska, Anita, Anna Puścion-Jakubik, Joanna Bielecka, et al. "Health Safety Assessment of Ready-to-Eat Products Consumed by Children Aged 0.5–3 Years on the Polish Market." Nutrients 14, no. 11 (2022): 2325. http://dx.doi.org/10.3390/nu14112325.

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Toxic elements have a negative impact on health, especially among infants and young children. Even low levels of exposure can impair the normal growth and development of children. In young children, all organs and metabolic processes are insufficiently developed, making them particularly vulnerable to the effects of toxic elements. The aim of this study is to estimate the concentration of toxic elements in products consumed by infants and young children. The health risk of young children due to consumption of ready-made products potentially contaminated with As (arsenic), Cd (cadmium), Hg (mer

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Van Haluwyn, Chantal. "Mousses et lichens." Pour la Science Juillet, no. 7 (2021): 19. http://dx.doi.org/10.3917/pls.525.0019.

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Leblond, Sébastien, Xavier Laffray, Laurence Galsomiès, and Sandrine Gombert-Courvoisier. "Le dispositif BRAMM : un outil de biosurveillance de la qualité de l’air." Pollution atmosphérique, NS 4 (May 15, 2024): 49–53. http://dx.doi.org/10.54563/pollution-atmospherique.7283.

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Le dispositif BRAMM (Biosurveillance des retombées atmosphériques métalliques par les mousses) est un dispositif français de surveillance de la qualité de l’air à partir des mousses terrestres. Il permet de cartographier, à l’échelle nationale (France métropolitaine), les niveaux de concentrations en contaminants (éléments métalliques et azote) accumulés dans des mousses prélevées en milieu rural et forestier. Il suit aussi les évolutions temporelles des dépôts grâce à des données d’observation longue durée (sur quinze ans). Quatre campagnes françaises ont été réalisées à ce jour (1996, 2000,

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Gagnon, C., G. Vaillancourt, and L. Pazdernik. "L'accumulation et l'élimination de cadmium par deux mousses aquatiques, Fontinalis dalecarlica et Platyphypnidium ripariodes : Influence de la concentration de Cd, du temps d'exposition, de la dureté de l'eau et de l'espèce de mousses." Revue des sciences de l'eau 12, no. 1 (2005): 219–37. http://dx.doi.org/10.7202/705350ar.

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Cette étude en laboratoire traite de l'accumulation et de l'élimination du Cd réalisées par deux mousses aquatiques indigènes du Québec, Fontinalis dalecarlica et Platyhypnidium riparioides. Les expositions au Cd étaient de 0 (témoin), 0,8, 2 et 10 µg·L-1, concentrations retrouvées en milieu naturel (non contaminé) et contaminé. Les expériences ont été réalisées à trois niveaux de dureté de l'eau (10 à 15, 40 à 50, 80 à 100 mg·L-1 de CaCO3), à alcalinité constante (80 à 100 mg·L-1 de CaCO3) et à pH stable (7,30) durant une période de 28 jours. Les facteurs d'augmentation des concentrations (FA

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Fourcade-Jourdain, Anne. "Mousse au citron." L'en-je lacanien 37, no. 2 (2021): 204. http://dx.doi.org/10.3917/enje.037.0204.

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Alviset, Lucien, and Michel Alberque. "La mousse d'argile." Batiment International, Building Research and Practice 15, no. 1-6 (1987): 297–300. http://dx.doi.org/10.1080/09613218708726838.

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Dewi, Anastia, Zaidiyah Zaidiyah, and Cut Erika. "Chemical and Sensory Characteristics of Chocolate Mousse with Variations in Chocolate Types and Stabilizers." Jurnal Ilmiah Mahasiswa Pertanian 9, no. 1 (2024): 388–400. https://doi.org/10.17969/jimfp.v9i1.28649.

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Mousse merupakan jenis cold dessert atau makanan penutup dari Perancis yang dibuat dari krim kocok dengan aneka buah ataupun coklat, yang dikentalkan atau distabilkan dengan penambahan gelatin sebagai bahan penstabil (stabilizer). Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan sensori mousse coklatt dengan variasi jenis coklat dan bahan penstabil. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan dua faktor, yaitu jenis coklat (M) terdiri dari dua taraf (M1=coklat batang; dan M2=coklat bubuk) dan tiga taraf jenis bahan penstabil (P) yaitu P1=CMC, P2=gelatin dan

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Hegde, Mithra N., Nishanth N. Hegde, Preethesh Shetty, Nishmitha N. Hegde, Chaithra Lakshmi Vittal, and Manikandan Ravinanthan. "Effect of medicated toothpastes and Tooth Mousse on cariogenic microbes of the oral cavity: An in vitro study." Journal of Conservative Dentistry and Endodontics 27, no. 9 (2024): 983–87. http://dx.doi.org/10.4103/jcde.jcde_340_24.

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Background: Dental caries, commonly known as tooth decay is a widespread oral health problem mainly attributed to the activity of cariogenic bacteria, such as Streptococcus mutans and Lactobacillus species. Tooth Mousse, containing remineralizing agents, herbal and fluoride containing toothpaste with antimicrobial agents have been developed to target cariogenic bacteria. Herbal, fluoride toothpaste, and Tooth Mousse are commonly prescribed to prevent, reduce, and control dental caries. Aim: This study aims to analyze the effect of Tooth Mousse and medicated toothpastes on S. mutans and Lactoba

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Sathish, Akanksha Kidiyur, Pratibha Gopalkrishna, and Santhosh Kumar. "In vitro evaluation of remineralizing agents on dentinal tubule occlusion: A scanning electron microscopic study." Journal of Indian Society of Periodontology 27, no. 4 (2023): 362–67. http://dx.doi.org/10.4103/jisp.jisp_413_22.

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Context: Over the years, numerous treatment modalities have been researched for the management of dentinal hypersensitivity. A recent remineralizing agent containing a phase of amorphous calcium phosphate combined with fluoride has shown the ability to rapidly convert into biomimetic hydroxyapatite. This potential can be utilized in occluding the dentinal tubules for the treatment of hypersensitivity. Aims: The present study aims to compare the effectiveness of biomimetic hydroxyapatite-based tooth mousse and casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) tooth mousse as desensiti

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Neeti, Tatiya, Jayatri Mondal, and Syeda Sara Samreen. "Evaluation of the remineralizing efficacy of GC Tooth Mousse Plus and Enafix using surface microhardness and surface roughness analysis in deciduous molars: an in vitro study." International Journal of Pedodontic Rehabilitation 8, no. 1 (2023): 14–20. http://dx.doi.org/10.56501/intjpedorehab.v8i1.740.

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Aim: To compare and evaluate using surface microhardness measurement, and surface roughness analysis in deciduous molars using GC Tooth Mousse Plus and Enafix. Material and methodology: A four-equal window acid resistant varnish was placed around the exposed enamel surface of forty removed deciduous molars before they were submerged in a demineralizing solution and remineralized for weeks using Tooth Mousse Plus and Enafix. Statistical Analysis Used: One Way ANOVA and Post Hoc Turkey test (P<0.05) were used Results: Following 4 weeks of remineralization, all specimens underwent SEM analysis

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Sobac, Benjamin, Mathieu Colombani, and Yoël Forterre. "Dynamique de mousses poroélastiques." Mécanique & Industries 12, no. 3 (2011): 231–38. http://dx.doi.org/10.1051/meca/2011115.

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Hegde, AM, N. Naik, and S. Kumari. "Comparison of Salivary Calcium, Phosphate and Alkaline Phosphatase Levels in Children with Early Childhood Caries after Administration of Milk, Cheese and GC Tooth Mousse: An in Vivo Study." Journal of Clinical Pediatric Dentistry 38, no. 4 (2014): 318–25. http://dx.doi.org/10.17796/jcpd.38.4.l172u301208153v2.

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Background and Objectives: This study compares the Salivary Calcium, Phosphate and Alkaline Phosphataselevels in children with Early Childhood Caries after administration of Milk, Cheese and GC Tooth Mousse to a control group of caries resistant children. Study design: 90 kindergarten children both males and females aged 5 years, from the South Canara region were included in the study. Based on the dmfs score, children were divided into 3 groups: Control group, ECC group and S-ECC group. The Salivary Calcium, Phosphate and Alkaline Phosphatase levels in the sample were assessed before and afte

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Abish, Zh A., R. S. Alibekov, G. E. Orymbetovа, A. A. Utebaeva, and E. V. Sysoeva. "CHARACTERISTICS OF MILK WHEY BASED MOUSSE." Bulletin of Shakarim University. Technical Sciences 1, no. 2(14) (2024): 262–71. http://dx.doi.org/10.53360/2788-7995-2024-2(14)-32.

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Now consumer interest in the use of natural ingredients and products in nutrition for therapeutic purposes is increasing. Such kind of the products include milk whey. In our country, they are produced in limited quantities. In connection with such recommendations, it is necessary to look for ways and means of solving the problems of rational processing of secondary raw materials by developing functional foods. This paper shows results of the textural analyses, sensory evaluation and some physicochemical parameters, also content or mineral elements of the developed mousse samples based on milk

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Feshchenko, Valentina, Olesya Nikonets, Svetlana Komarova, Natalia Klimovtsova, and Yulia Ereschenko. "Technology of apple desserts for functional purpose." E3S Web of Conferences 510 (2024): 02004. http://dx.doi.org/10.1051/e3sconf/202451002004.

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The article deals with the relevance and development of technologies of dessert dishes of functional purpose - apple mousse with fructose and quinoa flour. Organoleptic, technological and physicochemical studies have been carried out, which proved the feasibility of using fructose and quinoa flour. In the process of technological developments, taking into account organoleptic evaluation, a prototype was selected and the technology of apple mousse with fructose and quinoa flour was developed. Technological developments were carried out to replace semolina with quinoa flour. It was introduced in

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Bardellini, Elena, Francesca Amadori, Laura Rosselli, Maria Luisa Garo, Alessandra Majorana, and Giulio Conti. "Molar Incisor Hypomineralization: Optimizing Treatment Protocols for Hypersensitivity: A Randomized Clinical Trial." Dentistry Journal 12, no. 6 (2024): 186. http://dx.doi.org/10.3390/dj12060186.

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Dentin hypersensitivity (DH) is a common challenge in pediatric patients with molar incisor hypomineralization (MIH), stemming from enamel porosity or exposed dentin after enamel breakdown. This three-arm randomized controlled clinical trial aims to evaluate the effectiveness of three different desensitizing treatment protocols. The study was conducted on 39 children, aged 6–14 years old, with MIH and DH. Group A received casein phosphopeptide plus amorphous calcium phosphate fluoride (CPP-ACPF) mousse and sham light therapy, Group B received placebo mousse and photo-bio-modulation therapy (PM

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Kalugina, Iryna, and Svitlana Poplavska. "STRUCTURAL AND MECHANICAL PROPERTIES OF FEIJOA MOUSSE." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 1(19) (April 26, 2024): 49–57. https://doi.org/10.20998/2413-4295.2024.01.07.

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The study of the structural and mechanical properties of dessert masses for the scientific substantiation of the technology of mousse with feijoa dietary supplement for the restaurant establishments is conducted. The work shows the expediency of using a new dietary supplement – feijoa puree with sugar to increase the nutritional value of whipped desserts, such as mousse, and improve their technological properties. A new dietary supplement has been developed – feijoa puree with sugar, which is characterized by a high content of valuable nutrients, including iodine (60.1 μg/100 g), which is 40 %

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Noor, Siti Nazwa Aurellia Faisal. "Inovasi Mousse Berbasis Kiwi." Syntax Literate ; Jurnal Ilmiah Indonesia 9, no. 12 (2024): 7404–10. https://doi.org/10.36418/syntax-literate.v9i12.17091.

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Penelitian ini didasari dari inovasi mousse berbasis kiwi sebagai respons terhadap rendahnya konsumsi buah dan sayur di Indonesia, terutama di kalangan remaja. Manfaat kesehatan kiwi, seperti kandungan vitamin C dan E yang tinggi, indeks glikemik rendah, dan enzim actinidin, dibahas secara rinci. Tujuan penelitian ini untuk membuat formulasi resep dari buah kiwi dan daya terima konsumen terhadap produk. Metode penelitian yang digunakan yaitu metode eksperimen dengan mengukur daya terima konsumen pada inovasi mousse berbasis kiwi pada beberapa faktor, seperti rasa, tekstur, aroma dan penampilan

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Penev, Lyubomir, Stela Lazarova, and Vlada Peneva. "Nematode assemblages from the moss Hypnum cupressiforme Hedw. growing on different substrates in a balkanic durmast oak forest (Quercus dalechampii Ten.) on Mount Vitosha, Bulgaria." Nematology 2, no. 3 (2000): 263–72. http://dx.doi.org/10.1163/156854100509132.

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AbstractSpecies and generic composition, trophic structure and some ecological parameters of nematode assemblages from the moss, Hypnum cupressiforme Hedw., in a durmast oak (Quercus dalechampii Ten.) forest were studied on three substrates (soil, stone and tree trunks). Nematode abundance was very variable between samples and substrates. Nematode assemblages varied in species composition but were similar in generic composition, diversity and trophic group structure. Bacterial feeders were the most abundant, frequent and diverse trophic group, while the proportion of omnivorous and predatory n

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Végis, Graziella. "Danse avec la mousse." Spirale N° 82, no. 2 (2017): 204. http://dx.doi.org/10.3917/spi.082.0204.

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Kassymova, M. К., А. K. Mamyrbekova, G. E. Orymbetova, Z. I. Kobzhasarova, and Blija Anita. "MOUSSE FROM CASEIC WHEY." REPORTS OF THE NAS RK 6, no. 340 (2021): 50–57. http://dx.doi.org/10.32014/2021.2518-1483.110.

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