Synthèse de signaux certains dont on connait la fonction d’ambiguïté de type Woodward ou de type en compression

The definition of the Woodward ambiguity function of a complex signal is recalled by means of the distance between the signal and a time- and- frequency shifted version of this signal. The compression ambiguity function is then defined by means of the introduction of a new operator : the time compression operator which is characterized here. It is shown that, when whether the Woodward ambiguity function or the compression one is known, the signal — or its inverse — is quite definite, as long as a known date, for which the signal phasis is known, exists (for ex. the signal is real). A generalization shows that finding the signal S — or its inverse — from a quadratic distance between S and a version of S garbled by a linear operator, leads to the Rihaczecksignal energy distribution in time and frequency.     

Manipulating subjective realism and its impact on presence: Preliminary results on feasibility and neuroanatomical correlates

The feeling of presence has been shown to be an important concept in several clinical applications of virtual reality. Among the factors influencing presence, realism factors have been examined extensively from the angle of objective realism. Objective realism has been manipulated by altering numerous technological characteristics such as pictorial quality, texture and shading, or by adding more sensory information (i.e., smell, touch). Much less studied is the subjective (or perceived) realism, the focus of the two pilot studies reported in this article. In Study 1, subjective realism was manipulated in order to assess the impact on the feeling of presence. Method: Presence was measured in 31 adults after two immersions in virtual reality. Participants were immersed in a neutral/irrelevant virtual environment and subsequently subjected to the experimental manipulation. Participants in the experimental condition were falsely led to believe that they were immersed live in real time in a “real” room with a “real” mouse in a cage. In the control condition, participants believed they were immersed in a replica of the nearby room. All participants were actually immersed in the exact same virtual environment. Results: A manipulation check revealed that 80% of the participants believed in the deception. A 2 Times by 2 Conditions repeated measure ANOVA revealed that leading people to believe they were seeing a real environment digitized live in virtual reality increased their feeling of presence compared to the control condition. In Study 2, the same experimental design was used but with simultaneous functional magnetic resonance imaging (fMRI) in order to assess brain areas potentially related to the feeling of presence. fMRI data from five participants were subjected to a within subject fixed effect analysis to verify differences between the experimental immersion (higher presence) and the control immersion (lower presence). Results revealed a statistically significant difference in left and right parahippocampus areas. Conclusion: Results are discussed according to layers of presence and consciousness and the meaning given to experiences occurring in virtual reality. Some suggestions are formulated to target core presence and extended presence.     

Detection of algal blooms in European waters based on satellite chlorophyll data from MERIS and MODIS

A technique for algal-bloom detection in European waters is described, based on standard chlorophyll a concentration (Chl) data from two ocean-colour sensors, the Moderate Resolution Imaging Spectroradiometer (MODIS) and Medium Resolution Imaging Spectrometer (MERIS). Comparison of the two data sources shows good agreement in case 1 waters, whereas the difference is significant in coastal waters including turbid areas. A relationship between the water-leaving reflectance at 667 nm and Chl for case 1 waters was used to eliminate pixels where Chl retrieval is contaminated by backscatter from inorganic suspended matter. Daily Chl data are compared to a predefined threshold map to determine whether an algal bloom has occurred. In this study, a threshold map was defined as the 90th percentile of previous years' data to take account of regional differences in typical Chl levels, with separate maps for each sensor to take account of sensor-specific bias. The algal-bloom detection processing chain is described, and example results are presented.     

Assessment of the three-dimensional structure of recombinant protein therapeutics by NMR fingerprinting: demonstration on recombinant human granulocyte macrophage-colony stimulation factor

We describe a simple, powerful, and robust NMR-based method that has the potential to greatly impact the characterization of recombinant protein therapeutics. The method ascertains the bioactive conformational identity of recombinant human granulocyte macrophage-colony stimulation factor (rhGM-CSF) produced in Streptomyces lividans versus Escherichia coli by overlaying their 2D 1H,15N HSQC correlation spectra. An identical match of all resonances implies that rhGM-CSF from both processes share indistinguishable conformations that correlate with in vitro activity. The result of this method is unique among existing methods. It can detect and quantify the active ingredient. Moreover it provides a complete assessment of the conformation with high sensitivity to minor structural changes.     

Boiled yam end-user preferences and implications for trait evaluation

This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participatory processing diagnosis with processors and consumer testing. Predictive characteristics of yam for producing a high- and low-quality boiled yam were related to morphological or physicochemical characteristics: peeled yam discoloration and mucilage content being negatively appreciated while the ease of peeling, viscous state of cooking water and the ease of breaking yam into pieces positively valued. High-quality boiled yam should be white or yellowish, sticky to the fingers, nonfibrous, easy to chew, crumbly/friable, with a sweet taste and a good smell. The overall liking of boiled yam is greatly penalised by a too dark colour, hard to the touch, no sweet taste and no friability while eating.     

An interdisciplinary and participatory methodology to improve user acceptability of root,tuber and banana varieties

Breeding programmes for root, tuber and banana (RTB) crops have traditionally considered consumer demand for quality characteristics as low priority against other considerations such as yield and disease resistance. This has contributed to low levels of adoption of new varieties and its potential benefits. To address these challenges, an interdisciplinary five-step methodology was developed to identify demand for quality characteristics among diverse user groups along the food chain. The methodology includes an evidence review, consultations with key informants and rural communities, processing diagnosis with experienced processors and consumer testing in urban and rural areas. Quality characteristics are then prioritised into a Food Product Profile by user group to inform further work of biochemists and breeders in developing improved selection tools. This initiative presents a new basis to understand consumer preferences for RTB crops. The methodology is currently being applied in projects in sub-Saharan Africa and is applicable globally.     

Role of dewatering and roasting parameters in the quality of handmade gari

Gari is a common cassava precooked dried semolina in sub-Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality criteria revealed that gari quality is highly influenced by the process parameters adopted by the operators. To emphasise the twin impact of roasting parameters and mash water content, different mashes with varying water content were roasted leading to different adjustments of the roasting conditions according to the operators. When the variability of the water content becomes greater, a greater variability in the final quality of the obtained garis was observed between operators (lightness, swelling capacity, starch content, texture and colour). These results suggest that technological improvements to the gari process could be achieved by appropriate management of the roasting and dewatering parameters.     

Cassava traits and end-user preference: Relating traits to consumer liking,sensory perception,and genetics

Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during cooking resulted in increased mealiness. Nutritional components such as carotenoids made the cassava yellow but also altered sweetness and softness; however, yellow cassava was more appreciated by consumers than traditional (white) varieties. Components formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximize income, health and food security.