References of "Sindic, Marianne"
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See detailEtude comparative de la fabrication du fromage de lactoserum type ricotta par thermo-coagulation et par les hautes pressions hydrostatiques.
Besbes, Souhail; Massaux, Carine; Sindic, Marianne ULg et al

Conference (2001, February 09)

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See detailQualité organoleptique de la viande de porc
Sindic, Marianne ULg; Faes, Th.; Wavreille, J. et al

in L'avenir de la production porcine en wallonie (2001)

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See detailLa qualité microbiologique des produits wallons : base de données microbiologiques, première synthèse.
Bergot, S.; Anceau, Christine ULg; Tollet, C. et al

Book published by REQUASUD (2001)

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Peer Reviewed
See detailLa méthode HACCP : La maîtrise de la qualité chez les chocolatiers.
Rolland, Sandrine; Sindic, Marianne ULg

Article for general public (2001)

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See detailLa mise en place d'un système de gestion de la qualité dans le secteur coopératif agricole.
Mary, Arnaud; Sindic, Marianne ULg

Book published by Unité de Technologie des industries agro-alimentaires (2001)

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See detailDéveloppement d'un partenariat Nord-Sud pour les projets innovants en technologie des denrées tropicales.
Sindic, Marianne ULg

in Les transferts de technologie en agro-alimentaire. (2001)

Detailed reference viewed: 23 (6 ULg)
See detailIdentification par empreintes génétiques des espèces animales entrant dans une chaîne alimentaire
Haezebroeck, Valérie; Renaville, Robert ULg; Bertozzi, Carlo et al

in Cinquième Carrefour des Productions animales. Quels systèmes de Productions Animales pour le 21ème siècle? (2000, January 26)

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See detailHigh pressure-induced gel formation of chicken meat patties
Massaux, Carine; Bitar, C.; Bera, François ULg et al

in High Pressure Research (2000), 19(1-6), 465-473

High pressure treatments produce gelified chicken meat patties with new properties thigh water retention and cohesive texture) and without salt or fat addition. In comparison with heat-induced patties ... [more ▼]

High pressure treatments produce gelified chicken meat patties with new properties thigh water retention and cohesive texture) and without salt or fat addition. In comparison with heat-induced patties, the pressurised patties present an equivalent hardness with better water binding properties. Pressurisation causes an increase of the colour lightness parameter (L*) and a decrease of redness (a*) and yellowness (b*); but the meat discoloration provoked by the pressure treatments is less significant than the colour changes induced by heating. The pressure-gelation of chicken meat patties is affected by the intensity, the duration and the temperature of the process. The elevation of pressure from 400 to 600 MPa enhances the texture qualities and the water binding capacity of formed gels. A positive effect on texture quality. is observed by prolonging the pressurisation time up to 30 min. The pressurisation temperature (between 15 and 40 degreesC) has no effect on product quality. Addition of salt (fat) prevents (reduces) the gelation ability of meat patties under pressure, whereas it improves the texture of heat-induced gels. [less ▲]

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See detailFractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality
Delcour, Jan; Vansteelandt, J.; Hythier, M. C. et al

in Journal of Agricultural and Food Chemistry (2000), 48(9), 3767-3773

Commercial durum wheat (Triticum durum desf.) semolina was fractionated into starch, gluten, and water extractables. Starch surface proteins and surface lipids were removed, and two starches with ... [more ▼]

Commercial durum wheat (Triticum durum desf.) semolina was fractionated into starch, gluten, and water extractables. Starch surface proteins and surface lipids were removed, and two starches with manipulated granule size distributions were produced to influence starch properties, affecting its interaction with other semolina components. Reconstituted spaghetti was made with untreated (control) or treated starches. The pasta made from the starting semolina material had lower cooking time and was of lower quality than the samples made from reconstituted material. This was not due to changes in gluten properties as a result of the first step of the fractionation process. For the reconstituted samples, starch interaction behavior was not changed after surface protein or surface lipid removal. Starch surface properties thus do not influence the starch interaction behavior, indicating that starch-gluten interaction in raw (uncooked) pasta is mainly due to physical inclusion. All reconstituted pasta samples also had generally the same cooking quality. It was concluded that the small changes in starch gelatinization behavior, caused by the above;mentioned starch modifications, are of little importance for pasta quality. [less ▲]

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See detailLa sécurité des filières agro-alimentaires : de l'éthique à l'étiquette.
Sindic, Marianne ULg

in Cahiers Agricultures (2000), 9

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See detailLa place quantitative et qualitative de la viande dans notre alimentation.
Mary, Arnaud; Sindic, Marianne ULg

in Dieta (2000), (22), 6-11

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See detailLes artisans-producteurs face aux problèmes de conservation.
Sindic, Marianne ULg; Rolland, Sandrine

in Dieta (2000), (20), 6-7

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See detailPanorama des démarches qualité : à chaque stratégie son outil.
Sindic, Marianne ULg; Fumière, Olivier; Romnée, Jean-Michel et al

in Quatrième Carrefour des Productions animales : Les démarches de qualité en production de viandes : Pourquoi ? Pour qui ? (1999, January 27)

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See detailL'HACCP et la maîtrise de l'hygiène chez les artisans producteurs
Tollet, Myriam; Frere, Pol ULg; Sindic, Marianne ULg

Poster (1999, January 27)

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See detailAmélioration de la qualité chez les artisans.
Duculot, Jacqueline; Vanwijnsberghe, Caroline; Sindic, Marianne ULg

Poster (1999, January)

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See detailPanorama des démarches qualité: à chaque stratégie son outil.
Sindic, Marianne ULg; Fumière, Olivier; Romnée, Jean-Marie et al

Poster (1999)

Detailed reference viewed: 14 (1 ULg)
See detailCarrageenan gelification under H.H.P. : preparation and processing of solutions and analysis of gels obtained.
Steyer, Bénédicte; Bera, François ULg; Massaux, Carine et al

in Ludwig, H. (Ed.) Advances in High Pressure Bioscience and Biotechnology (1999)

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See detailCarrageenan gelification under H.H.P. : preparation and processing of solutions and analysis of gels obtained.
Steyer, Bénédicte; Bera, François ULg; Massaux, Carine et al

Poster (1998)

Detailed reference viewed: 17 (2 ULg)
See detailPotentialisation de l'activité somatotrope chez le porc par vaccination contre l'hormone de croissance.
Renaville, Robert ULg; Bertozzi, Carlo; Carelli et al

in 3° Carrefour des Productions Animales (1998)

Detailed reference viewed: 8 (0 ULg)
Peer Reviewed
See detailProtein composition and agglomeration tendency of gluten isolated from European wheats (Triticum aestivum L.) in a batter system
Roels, S. P.; Sindic, Marianne ULg; Deroanne, Claude et al

in Journal of Agricultural and Food Chemistry (1998), 46(4), 1344-1349

Pilot scale isolation of gluten (with recovery of gluten on 400, 250, and 125 mu sieves) from flour prepared from six European wheat varieties (Apollo, Slejpner, Sperber, Camp Remy, Minaret, and Soissons ... [more ▼]

Pilot scale isolation of gluten (with recovery of gluten on 400, 250, and 125 mu sieves) from flour prepared from six European wheat varieties (Apollo, Slejpner, Sperber, Camp Remy, Minaret, and Soissons) resulted in, on average, gluten yields of 9.6% (4.7-13.2% range). Gluten protein recoveries averaged 63.0% (34.5-85.7% range). Gluten yields and gluten protein recoveries were linearly related and increased when mixing times and baking absorptions required for optimal dough development of the parent flours increased, indicating that there is a relationship between the agglomeration properties of gluten proteins in a batter system and the optimal technological conditions necessary for processing the flours in breadmaking. The Osborne protein fractions in the gluten fractions were determined. The 0.05 M acetic acid soluble (glutenin) fraction was quantitatively the most important fraction (40-46% of gluten Kjeldahl nitrogen) while comparable levels of 70% ethanol soluble (gliadins) and 0.05 M acetic acid insoluble (residue protein) were found (17.9-22.3% of gluten Kjeldahl nitrogen and 22.0-29.0% of gluten Kjeldahl nitrogen for gliadins and residue protein, respectively). With decreasing pore size of the sieves, the level of glutenin in the gluten decreased while the level of gliadins increased. This indicates that, in gluten with good agglomeration properties, the level of glutenins is high and that the agglomeration properties of such proteins (i.e. their tendency to aggregate) strongly determines the agglomeration behavior of the gluten as a whole. [less ▲]

Detailed reference viewed: 39 (0 ULg)