References of "Sindic, Marianne"
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See detailMinor compounds and oxidative stability of mono-varietal virgin olive oils produced in eastern of Morocco
Mansouri, Farid; Benmoumen, Abdessamad; Richard, Gaetan ULg et al

in Food Chemistry (in press)

The aim of this study is to characterize monovarietal virgin olive oils (VOOs) of new high-density plantings system of three cultivars (Arbequina, Arbosana and Koroneiki) which have been recently ... [more ▼]

The aim of this study is to characterize monovarietal virgin olive oils (VOOs) of new high-density plantings system of three cultivars (Arbequina, Arbosana and Koroneiki) which have been recently introduced in the eastern mediterranean region of Morocco. In this study, we have also conducted comparison between those monovarietal VOOs and olive oil of the local olive cultivar Picholine marocaine. Monovarietal VOOs characterization has been carried out by analysing several parameters, including quality index and olive oil stability to oxidation. Significant differences between the analysed olive oils were highlighted. They depend on cultivars and technological conditions of processing. We have noticed that Koroneiki olive oil have higher content of phenols (459.48 mg kg-1) and have the best value of oxidative stability (93.16 h). On the other hand Arbrosana’s VOO has low content of total phenols (260.85 mg kg-1) but it was distinguished by its higher content of alpha-tocopherol (460.07 mg kg-1). In addition, ten phenolic compounds present in virgin olive oils, were identified and quantitatively assessed by HPLC. Hydroxytyrosol, tyrosol, luteoline, pinoresinol and apigenin were the main phenolic compounds in those analyzed monovarietal VOOS. [less ▲]

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See detailEffects of protein source and cooking procedure on intestinal microbiota and on fermentation end-products in rats
POELAERT, Christine ULg; Despret, Xavier; Portetelle, Daniel ULg et al

Poster (2016, June)

Animal and plant proteins are major proteins sources in the human diet. After their enzymatic degradation in the upper gastro-intestinal tract, the undigested fraction of these proteins is available for ... [more ▼]

Animal and plant proteins are major proteins sources in the human diet. After their enzymatic degradation in the upper gastro-intestinal tract, the undigested fraction of these proteins is available for fermentation by the microbiota of the large intestine leading to the production of short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), ammonia, biogenic amines, sulphur metabolites, phenols and indoles. As some of these compounds have genotoxic and cytotoxic effects, protein fermentation is considered as detrimental to the host’s epithelial health. BCFA are usually used as a marker of intestinal protein fermentation. We studied in vivo the impact of proteins from animal and plant origin, raw or after a cooking procedure, on the composition of gut microbiota and on fermentation end-products. Weanling rats were used as models of the human gut microbiota. Eight experimental diets were formulated with beef meat (Longissimus dorsi), chicken meat (Pectoralis major), white pea beans (Phaseolus vulgaris), soybeans (Glycine max), used raw and cooked, as sole source of protein in the diet. One casein diet was used as control. All diets, formulated to contain 15% of raw protein, were given to seven rats for four weeks. After euthanasia, caecal contents were collected. Pyrosequencing analyses (Roche 454 GS Junior Genome Sequencer) were performed to study the microbial composition. SCFA and BCFA were measured using HPLC (Waters 2690). Microbial composition in the caecum is associated to the type of dietary protein and to the cooking procedure applied. The proportion of BCFA in the caecal content is mainly affected by the type of protein. So BCFA represent respectively 04-06% and 35-44% of total SCFA with diets based on plant and on animal proteins. In conclusion, both the type of protein and the cooking procedure could impact the gut microbiota in terms of composition and of fermentative capacity. [less ▲]

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See detailDaily intake and bacteriological quality of meat consumed in the households of Kigali, Rwanda
Niyonzima, Eugene ULg; Ongol, Martin Patrick; Brostaux, Yves ULg et al

in Food Control (2016), 69

Meat is consumed worldwide as a source of animal proteins, but it is recognized as one of the most important vehicles for food borne infections in humans. This study was conducted to determine the daily ... [more ▼]

Meat is consumed worldwide as a source of animal proteins, but it is recognized as one of the most important vehicles for food borne infections in humans. This study was conducted to determine the daily intake; the levels of hygiene indicator bacteria, namely the total mesophilic bacteria (TMC) and Escherichia coli counts (ECC); and the prevalence of Salmonella in meat consumed within the households of Kigali (Rwanda). The survey on meat consumption was carried out in 400 households by using a questionnaire, whereas the bacteriological analyses of meat samples were performed by using conventional culture methods. The results from the survey indicated that beef was the type of meat mostly consumed in Kigali city households, and the daily meat intake significantly varied with the social category of the household. No significant difference was observed between daily meat intakes in different age classes of household members. In the samples where microorganisms were detected, the average levels of TMCs and ECCs in raw meat were found to be 5.4 and 1.6 log cfu/g, respectively, whereas in cooked meat they were significantly reduced to 3.1 and 1.1 log cfu/g, respectively. The prevalence of Salmonella was reduced from 21.4% in raw meat to 3.4% in ready-to-eat cooked meat. Salmonella was not detected in cooked meat consumed in high-income households. The results from this study highlight the need for hygiene improvements in meat shops as well as in the households of Kigali, particularly those with low and medium incomes. [less ▲]

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See detailCharacterization of monovarietal virgin olive oils from introduced cultivars in eastern Morocco
Mansouri, Farid ULg; Benmoumen, A.; Richard, Gaetan ULg et al

in Rivista Italiana Sostanze Grasse (2016), 93

The aim of this study was to characterize monovarietal virgin olive oils (VOOs) of new high-density planting system of three European cultivars (Arbequina, Arbosana and Koroneiki), recently introduced in ... [more ▼]

The aim of this study was to characterize monovarietal virgin olive oils (VOOs) of new high-density planting system of three European cultivars (Arbequina, Arbosana and Koroneiki), recently introduced in eastern Morocco. VOOs’ characterization has been carried out by analyzing several parameters, such as quality indexes, fatty acid contents, minor components, and olive oils’ oxidative stability index (OSI). In this study, we have also conducted a comparison between these monovarietal VOOs and olive oils of autochthones cultivar Picholine marocaine. Significant differences between the analyzed VOOs were highlighted. Koroneiki’s VOO had a high phenols content (493.66 mg/kg) and, consequently, the best oxidative stability (94.83 h); Arbrosana’s VOO was distinguished by its abundance of α-tocopherol (460.07 mg/kg) and by an intermediate OSI (64.83 h). In addition, results showed, firstly, that in all the analyzed oils decarboxymethyl ligstroside aglycone and decarboxymethyl oleuropein aglycone were the main phenolic compounds, and, secondly, that VOOs of Koroneiki and Arbosana seem to have similar profiles, with a high content of natural antioxidants and a high oleic/linoleic ratio, thus boasting a better shelf life. [less ▲]

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See detailInfluence of extraction conditions on characteristics of microbial polysaccharide kefiran isolated from kefir grains biomass
Pop Rodica, Carmen; Salanţă, Liana; M. Rotar, Ancuţa et al

in Journal of Food and Nutrition Research (2016)

Kefiran is a water-soluble polysaccharide, which can be isolated from kefir grains biomass. Rheological behaviour and physico-chemical characteristics of kefiran solutions were influenced by the ... [more ▼]

Kefiran is a water-soluble polysaccharide, which can be isolated from kefir grains biomass. Rheological behaviour and physico-chemical characteristics of kefiran solutions were influenced by the extraction parameters. Degradation of the polymer chain occurred at the highest temperature tested (100 °C). The intrinsic viscosity of kefiran solutions (0.1 g·ml-1) varied between 8.24 mPa at 100 °C to 19.32 mPa at 80 °C. Regarding rheological properties, kefiran solutions had characteristics of a Newtonian behaviour in diluted solutions and pseudoplastic at higher concentrations. High-performance liquid chromatography analysis of monosaccharides revealed that kefiran is composed of glucose and galactose in a relative molar ratio of 0.94–1.1. Infrared spectra of kefiran suggested the structure of α- and β-configurations in pyranose-form carbohydrates, which indicated a purified structure of kefiran. The molecular weight of kefiran polymer was between 2.4 × 106 Da and 1.5 × 107 Da, the values of molecular weight depending on extraction conditions. This polysaccharide was found to have higher intrinsic viscosity and higher apparent viscosity in aqueous solutions, which brings a perspective for its use as thickening or gelling agent in food, or as a matrix in film-forming solutions. [less ▲]

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See detailAOP/IGP : Gage d'origine et de spécificités ?
Tielemans, Magali ULg; Sindic, Marianne ULg

Conference given outside the academic context (2016)

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See detailA glance on characterization of almond kernels from five varieties cultivated in eastern Morocco
Houmy, Nadia; Abid, M.; Addi, M. et al

Poster (2016, February 05)

The Green Morocco Plan is established for 2008-2020 to improve productivity in the agriculture sector and to plant more productive perennial tree crops such as almonds that are better suited for Morocco's ... [more ▼]

The Green Morocco Plan is established for 2008-2020 to improve productivity in the agriculture sector and to plant more productive perennial tree crops such as almonds that are better suited for Morocco's climate. Belgian Development Agency support almond orchards extension in eastern Morocco in purpose to achieve socio-economic improvement. This research is part of a local project (PROFAO) for development of almond in eastern Morocco. The present study evaluates some almond oil parameters fiber and protein content of five almond varieties (Beldi, Fournat, Ferraduel/Ferragnes and Marcona). The aim is to classify varieties on the basis of kernels content of oil and their richness of fibers. Significant variations were found among the five almond varieties examined. Almond oil content ranged from 48 % for Fournat to aproximativly 60 % for Marcona & Beldi. Fatty acids (FA) profiles are slightly different. Oleic acid ranged from 58 % for Marcona to 68 % for Beldi; linoleic acid ranged from 20 % for Beldi to 30 % for Marcona. Saturated FA (palmitic and stearic) were found at levels lesser than 10 %. In almond press cake, total protein content varied between 55 % for Beldi and 48 % for Fournat. The highest total fiber content was found for Fournat (25 %), however Beldi present the lowest rate (16 %). We conclude that Marcona & Beldi would be interesting varieties for almond oil; Fournat seems to be interesting for its richness in fiber. [less ▲]

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See detailCoûts cachés de la logistique et circuits courts
Winandy, Stéphane ULg; Jolly, Charles-Edouard; Sindic, Marianne ULg

Conference given outside the academic context (2016)

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See detailOù en est-on dans les circuits courts ?
Winandy, Stéphane ULg; Sindic, Marianne ULg

Conference given outside the academic context (2016)

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See detailMon produit peut-il entrer dans le système des AOP/IGP/STG ?
Tielemans, Magali ULg; Sindic, Marianne ULg

Conference given outside the academic context (2016)

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See detailQuality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit (Phoenix Dactylifera L.) Fiber Concentrates
Mrabet, Abdessalem ULg; Rodríguez-Gutiérrez, Guillermo; Rodríguez-Arcos, Rocío et al

in Journal of Food Quality (2016), 39(1),

Secondary varieties of date from Tunisia are underutilized due to their low commercial quality. Fiber concentrates (DFC) can be obtained from these fruits after a steam pretreatment. DFCs were evaluated ... [more ▼]

Secondary varieties of date from Tunisia are underutilized due to their low commercial quality. Fiber concentrates (DFC) can be obtained from these fruits after a steam pretreatment. DFCs were evaluated as a source of antioxidant dietary fiber for bakery products. Muffins were prepared with 2.5 and 5% flour substitution with DFCs obtained by treatments at 165 and 180C. The DFC-doughs presented a similar yield to the control but the muffins reached a lower volume. The density increase did not imply an increase in texture. In fact, the muffins with DFC-165 were the softest tested, although they had lower cohesiveness and springiness. The proximate composition was similar among samples. The DFCmuffins had higher antioxidant capacity than the control, and obtained good scores in the sensory evaluation. DFC-165 is a valuable ingredient for baked goods, but its effect on fat rancidity and staling delays should be confirmed. [less ▲]

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See detailCharacterization of almond kernel oils of five almonds varieties cultivated in Eastern Morocco
Houmy, Nadia; Mansouri, F.; Benmoumen, A. et al

in Cahiers Options Méditerranéennes (2016)

This study focuses on characterization of almondkernel oils extrated mechanically from five sweet almond varieties (Marcona, Fournat, Ferragnes, Ferraduel and Beldi), cultivated in eastern Morocco. Oil ... [more ▼]

This study focuses on characterization of almondkernel oils extrated mechanically from five sweet almond varieties (Marcona, Fournat, Ferragnes, Ferraduel and Beldi), cultivated in eastern Morocco. Oil content, physicochemical parameters, triacylglycerol and fatty acid compositions were determined. [less ▲]

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See detailVariability in almond oil chemical traits from traditional cultivars from eastern Morocco
Houmy, Nadia; Belhaj, K.; Abid, M. et al

Poster (2015, December 03)

In Morocco, cultivation of almond tree (Prunus amygdalus L.) constitutes the second most important plantation of fruit trees after olive growing. It is mostly cultivated in two regions, « Taza, Al ... [more ▼]

In Morocco, cultivation of almond tree (Prunus amygdalus L.) constitutes the second most important plantation of fruit trees after olive growing. It is mostly cultivated in two regions, « Taza, Al Houceima Taounate » in the north and « Souss Massa Draa » in the south. Almond genetic resources (Marcoma, Fournat, Ferragnes/Ferraduel and Beldi), cultivated in eastern Morocco were studied during two consecutive crop years in order to evaluate variations in kernel oil yield, fatty acid profiles, oleic /linoleic (O/L) ratio and almond oils oxydative stability (OSI,evaluated by rancimat tests) in comparison to monovarietal olive oils. Almond kernel total oil (AO), Oleic acid (C18:1), Linoleic acid (C18:2), O/L-ratio, and tocopherol contents range between: 48 - 62% for kernel total oil; 65- 77.5% for C18:1; 17- 25% for C18:2; 2.5-4 for O/L ratio and 370 - 675 μg/g oil for tocopherols, respectively. We conclude that the genotype is the main variability source for all these chemical traits of AOs. Results obtained from Ferragnes/Ferraduel may be of interest for almond breeding focused to improve kernel oil yield and fatty acid profile. Besides, tocopherols contents of AOs seem to be the most important contributor for their stability to oxidation, even though compared to monovarietal olive oils, stability of AOs were very low and OSI value range between 20-27 hours. This fragility of AOs is due to their high content of unsaturated fatty acid which not allows their use for cooking or storage for long period. However, almond oils could have many applications in the food industry as in cosmetic [less ▲]

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See detailAntioxidant phenolic extracts obtained from secondary Tunisian date varieties (Phoenix dactylifera L.) by hydrothermal treatments
Mrabet, Abdessalem ULg; Jiménez-Araujo, Ana; Fernández-Bolaños, Juan et al

in Food Chemistry (2015), 196(2016), 917-924

Three common non-commercial Tunisian date varieties were treated by two thermal systems, obtaining a liquid fraction which was characterized and its antioxidant capacity determined. The concentration of ... [more ▼]

Three common non-commercial Tunisian date varieties were treated by two thermal systems, obtaining a liquid fraction which was characterized and its antioxidant capacity determined. The concentration of total phenols in the three varieties (Smeti, Garen Gazel, and Eguwa) was increased by steam explosion treatment up to 5311, 4680, and 3832 mg/kg of fresh dates, and their antioxidant activity up to 62.5, 46.5 and 43.1 mmol Trolox®/kg of fresh date, respectively. Both thermal treatments increased the content of phenolic acids. Additionally, a long scale study was carried out in a pilot plant, with steam treatment at 140 °C and 160 °C for 30 min. The liquid phase was extracted and fractionated chromatographically using adsorbent or ionic resins. The phenolic profiles were determined for each fraction, yielding fractions with interesting antioxidant activities with EC50 values of up to 0.08 mg/L or values of TEAC of 0.67 mmol Trolox®/g of extract. [less ▲]

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See detailGenotype and year variability of the chemical composition of walnut oil of Moroccan seedlings from the high Atlas Mountains
Kodad, O.; Estopañán, G.; Juan, T. et al

in Grasas y Aceites (2015), 67(1),

Protein and oil content, fatty acid composition and tocopherol concentration were determined for two years in the kernel of ten candidate walnut selections from the high Atlas Mountains in Morocco ... [more ▼]

Protein and oil content, fatty acid composition and tocopherol concentration were determined for two years in the kernel of ten candidate walnut selections from the high Atlas Mountains in Morocco. Considerable variation between genotypes was found for all parameters. The ranges of protein content (11.58–14.5% of kernel dry weight, DW), oil content (54.4–67.48% of kernel DW), oleic (12.47–22.01% of total oil), linoleic (55.03–60.01%), linolenic (9.3–15.87%), palmitic (6.84–9.12%), and stearic (1.7–2.92%) acid percentages, γ- tocopherol (188.1–230.7 mg·kg−1 of oil), δ-tocopherol (23.3–43.4 mg·kg−1), and α-tocopherol (8.9–16.57 mg·kg−1) contents agreed with previous results obtained from other commercial walnut cultivars. The effect of year was significant for all the chemical components, except for oil content and palmitic acid percentage. Some genotypes showed high oil contents and consistently high values of γ-tocopherol in both years of study. The introduction of these genotypes as new cultivars by vegetative propagation may result in a an increase in quality of the walnuts from the high Atlas Mountains of Morocco, and as a seed source for forest walnut propagation in the same region. [less ▲]

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See detail3. Variétés - 1. Froment d'hiver
Meza Morales, Walter ULg; Eylenbosch, Damien ULg; Jacquemin, Guillaume et al

in Bodson, Bernard; Watillon, Bernard (Eds.) Livre Blanc Céréales (2015, September 10)

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See detailRisk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli.
Niyonzima, Eugene ULg; Ongol, Martin Patrick; Kimonyo, Anastase et al

in Journal of Food Research (2015), 4(5), 98-121

Salmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried ... [more ▼]

Salmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of Salmonella and pathogenic E. coli as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers. [less ▲]

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See detailGenetic variability of MIR predicted milk technological properties in Walloon dairy cattle
Colinet, Frédéric ULg; Troch, Thibault ULg; Baeten, Vincent et al

in Book of Abstracts of the 66th Annual Meeting of the European Federation of Animal Science (2015, August)

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See detailPotential of visible-near infrared spectroscopy for the characterization of butter properties
Troch, Thibault ULg; Baeten, Vincent; Dehareng, Frédéric et al

in Book of Abstracts of the 66th Annual Meeting of the European Federation of Animal Science (2015, August)

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