PubMed Health⌕ Search

Biomedical subjects

F Castaigne

Publications and source records attributed to F Castaigne.

8 recordsLinked to original sources
PubMed2002

[Human neurotoxicity of ethylene-bis-dithiocarbamates (EBDC)].

Ethylene-bis-dithiocarbamates (EBDC) (maneb, mancozeb,...) are fungicides which rarely cause acute toxicity reactions, but may have a severe long-term toxic effect. Twelve cases reported to the Bordeaux Anti-Poison Center over a 10-year period generally exhibited short-term neurological symptoms of variable severity. Cases of acute intoxication reported in the literature have involved various neurological signs including headache, dizziness and confusion, and a few cases of seizures, all of which were rapidly reversible. Long-term exposure has been associated with parkinsonism and epidemiological studies have found an increased risk of neurocognitive impairment associated with long-term exposure to pesticides in general and to EBDC specifically. Experimentally, EBDC increases the neurotoxicity of MPTP and paraquat. Their metabolite, ethylene thiourea (ETU), is neurotoxic in utero. There are indications that EBDC and/or ETU may increase sensitivity to genetic and environmental risk factors for cell death and apoptosis. Occupational or accidental exposure to EBDC and its possible long-term consequences require adequate studies concerning their mechanism, surveillance and prevention.

Adult↗
PubMed2001

Thermal and physical properties of bakery products.

This article reviews the measurement techniques, prediction models, and data on thermo-physical properties of bakery products: specific heat, thermal conductivity, thermal diffusivity, and density. Over the last decade, investigation has focused more on thermo-physical properties of nonbread bakery products. Both commonly used and new measurement techniques for thermo-physical properties reported in the publication are presented with directions for their proper use. Data and prediction models are tabulated for the range of moisture content and temperature of the bakery products.

Bread↗
PubMed1992

Counter-diffusion of lactose and lactic acid in kappa-carrageenan/locust bean gum gel beads with or without entrapped lactic acid bacteria.

The effective diffusion coefficient (De) and equilibrium partition factor (Kp) for lactose and lactic acid in k-carrageenan (2.75% w/w)/locust bean gum (0.25% w/w) (LBG) gel beads (1.5-2.0 mm diameter), with or without entrapped Lactobacillus casei subsp. casei (L. casei), were determined at 40 degrees C. Results were obtained from transient concentration changes in well-stirred solutions of finite volume in which the beads were suspended. Mathematical models of unsteady-state diffusion into and/or from a sphere and appropriate boundary conditions were used to calculate effective diffusion coefficients of lactose and lactic acid from the best fit of the experimental solute concentration changes. The effective diffusivities of lactose and lactic acid were 5.73 x 10(-10) and 9.96 x 10(-10) m2 s-1, respectively. Furthermore, lactic acid was found to modify gel structure since lactose diffusion characteristics (De and Kp) differed significantly from an earlier study and in the literature. In gel beads heavily colonized with L. casei, the effective diffusion coefficients of lactose and lactic acid were respectively 17% and 24% lower than for cell-free beads. Partition coefficients also confirmed the obstruction effect due to the cells, and decreased from 0.89 to 0.79, and from 0.98 to 0.87, for lactose and lactic acid, respectively. External mass transfer was estimated by an unsteady-state model in infinite volume using the Biot number. The effect of external mass transfer resistance on De results and the data reported in the literature are discussed.

Carrageenan↗
PubMed1978

[New procedure for protein spinning: the hydrodynamic process].

In this text, we describe a new protein spinning process called hydrodynamic process. Parameters which are related to production of fibers and which can influence diameter and texture are explained extensively. In this process, a spinning dope is extruded through a spinnerette in a moving coagulation bath in which the fibers are coagulated, stretched and carried.

Dietary Proteins↗