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Publié le 07.26.2021

Frozen sponge cake under the ANATOMIX X-ray microscope

Porous products such as mousses, bread or pastries represent a significant portion of frozen food products; yet few studies have focused on the mechanisms involved at the microscopic scale during their freezing. As part of work for a thesis co-directed by teams from INRAE, Paris-Saclay University, AgroParisTech, Grenoble Alpes University, CNRS and Météo France, these mechanisms have now been...

Publié le 13/04/2021

How does wood dry?

The drying of wood follows mechanisms that are still largely unclear. They involve liquid water in the cell cavities known by their Latin name of “lumina” (singular “lumen”) but also water adsorbed...

Publié le 04/08/2020

Synchrotron SOLEIL actively participates in SARS-CoV-2 research

In the combat against the SARS-CoV-2 virus, the French National Research Agency (ANR) launched a call for projects at the beginning of March 2020, for the funding of targeted research topics on the...

Publié le 29/07/2020

First biological application of the super-resolved infrared optical photothermal...

A scientific collaboration between Lund University (Sweden) and the SMIS beamline of Synchrotron SOLEIL elucidated for the first time the conformation of nanoscale amyloid aggregates. This study was...

Publié le 06/07/2016

What if there was less fat in fried food products?

Software simulating oil absorption has been developed and tested. It reveals the dynamics of oil penetration into food according to the level of damage in the tissues and cooling conditions (see also...

Publié le 24/02/2016

Tryptophan and gold nanoparticles: A winning duo for deep ultraviolet imaging of...

Researchers from the University of Belgrade successfully demonstrated the utility of tryptophan-functionalized gold nanoparticles as fluorescent probes for imaging of microbial cells. In the study,...

Evolution de la fonction rénale donnée par le sérum de créatinine

Publié le 07/01/2016

Kidney biopsy studies: a combination of several techniques that improves their accuracy

A new step towards more accurate diagnosis for severe or acute renal failure just has been achieved. In a recent study published in Comptes Rendus Chemistry, scientists combined field effect scanning...

Publié le 22/06/2015

Deep photodynamic therapy: a nanoflash-light to activate drugs in solid tumors

Although light has been used in medicine for decades, until now, researchers faced a major limitation: only the reachable zones can be treated (skin, esophagus, lungs…). Scientists from SOLEIL...

Publié le 06/03/2015

Radiotherapy : a new method to localize unlabeled nanoparticles in tumor cells

To improve radiotherapy techniques, several studies have looked at the possibility of adding nanoparticles, especially when treating certain aggressive tumors, such as glioblastoma cells (the most...

Publié le 28/10/2014

Bacteria used to feed on arsenic 2.7 billion years ago

2.72 billion years ago, in very salty volcanic lakes, microorganisms were able to metabolize arsenic, according to the work of researchers from the Institut de physique du globe of Paris (CNRS/IPGP/...

fois gras cuisson

Publié le 23/07/2014

The behaviour of foie gras during cooking

During the festive season, duck foie gras is a product particularly appreciated by French people. Cooked in verrine before being arranged in (unflattened!) slices, or fried, it is being consumed in...

Publié le 08/07/2014

Study of lettuce exposed to nanoparticles

A team from Grenoble studied the growth of lettuces, under nanoparticles exposure. In addition to soil contamination, the study focused on airborne contaminants for the first time. Nanoparticles are...