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Pourquoi attendre jusqu'au printemps ? L'identification des ligneux sans leurs feuilles est un art qui s'apprend. Et quiconque s'intéresse aux arbres, que ce soit par profession ou par goût, se doit de les reconnaître également sous leur aspect hivernal. De fait, la majorité de nos arbres et arbustes sont identifiables sans leurs feuilles et celui qui a appris à déterminer telle ou telle espèce en hiver, aura plus de facilité à la reconnaître en été.Toutes les espèces indigènes et les plus fréquemment cultivées sont traitées dans ce guide : plus de 270 espèces d'arbres et d'arbustes appartenant à 140 genres deviennent ainsi aisément reconnaissables, même en hiver.Les espèces sont décrites avec détail et illustrées par chacune par un dessin en couleur précis.

Winter --- Gehölze --- Bourgeons. --- Ramifications (botanique) --- (ram)Bourgeons. --- (ram)Ramifications (botanique) --- Buds --- Branching (Botany) --- Bourgeons

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Plants, Effect of cold on --- Plantes, effets de la température sur les --- Plante --- plants --- Froid --- Cold --- Dormance --- Dormancy --- Bourgeon --- Buds --- Réactions physiologiques --- Physiological response --- Métabolisme --- Metabolism --- Membrane cellulaire --- cell membranes --- Floraison --- Flowering --- Dégât dû au gel --- Frost damage --- Plants --- Plantes, effets de la température sur les --- Effect of cold on. --- Effet du froid --- Thermoperiodisme

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The analysis of food and food by-products is a particularly important topic dealing with the development and application of various analytical procedures and methods determining the properties and safety of food and food constituents. It is an important tool not only for defining food quality but also for supporting the investigation of new food products and technologies. The continuous development of methodology and access to modern research equipment enable detailed research on the composition, structure, physicochemical properties, thermal characteristics, and stability of food products and, recently, also byproducts of the food industry, which are potentially a source of bioactive compounds and currently present little commercial value and are mostly disposed of as an industrial waste. It is imperative to identify the properties and potential applications of food by-products, which would fit in with current trends in circular ecology. Taking the aforementioned reasons into account, it is important to present procedures and instrumental analytical techniques and methods commonly used to analyze food and food processing byproducts and to discuss their application in food research to detect and characterize specific food components of significance to food science and technology, such as lipids, proteins, and carbohydrates.

Research & information: general --- Biology, life sciences --- lycopene --- optical system --- colorimeter --- spectroscopy --- images --- HPLC --- fruit gel --- aeration --- drying --- sorption isotherms --- glass transition --- maltodextrin --- raw meat cat diet --- essential fatty acids --- fatty acids profile --- fatty acids distribution --- oxidative stability --- traditional sausages --- chemical composition --- near infrared reflectance (NIR) spectroscopy --- calibration --- validation --- Yarrowia lipolytica --- microbial lipids --- phosphorus limitation --- nitrogen limitation --- cider --- dry hopping --- gas chromatography --- mass spectrometry --- solid phase microextraction --- volatiles --- clove buds --- juniper berries --- lemon peels --- fatty acid composition --- GC–MS --- GC–TOF–MS --- cream --- fermentation --- glass transition temperature --- freeze-dried strawberries --- milk and dark chocolate --- MDSC --- berry fruit by-products --- alternative extraction methods --- waste management --- green extraction --- PEF-assisted extraction --- ultrasound-assisted extraction --- edible functional oils --- food identity --- phytochemicals’ profile --- gas- and liquid chromatography --- chemometrics --- metabolomics --- gamma-decalactone --- separation --- solvent extraction --- hydrodistillation --- adsorption --- Amberlite XAD-4 --- amaranth oil --- quinoa oil --- DSC --- Rancimat --- pork loin --- sous vide --- physicochemical properties --- microbiological quality --- sensory quality --- n/a --- GC-MS --- GC-TOF-MS --- phytochemicals' profile