References of "Sindic, Marianne"
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See detailApports de la recherche et outils mis en place pour la gestion et le contrôle de la qualité.
Sindic, Marianne ULg; Dardenne, Pierre

in L'avenir des filières de qualité différenciée. (2003, January)

Detailed reference viewed: 12 (1 ULg)
See detailIs the Hagberg Falling Number always linked to the a - amylase activity of wheat ?
Lenartz, Jonathan; Massaux, Carine; Sinnaeve, Georges et al

Scientific conference (2002, September 25)

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See detailSécurité alimentaire des produits du terroir : aide, conseil, expertise.
Sindic, Marianne ULg

Article for general public (2002)

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See detailGuide pratique pour la mise en place de l'autocontrôle : transformation de produits laitiers à la ferme
Belleflamme, Christel ULg; Sindic, Marianne ULg; Deroanne, Claude

Book (2002)

Ce guide a été établi en vue de faciliter la mise en place de l’autocontrôle en exploitation laitière. Il a été réalisé à l’Unité de Technologie des Industries Agroalimentaires de la Faculté universitaire ... [more ▼]

Ce guide a été établi en vue de faciliter la mise en place de l’autocontrôle en exploitation laitière. Il a été réalisé à l’Unité de Technologie des Industries Agroalimentaires de la Faculté universitaire des Sciences Agronomiques de Gembloux dans le cadre d’un projet financé par les Services fédéraux des Affaires Scientifiques Techniques et Culturelles. Ce guide repose sur une adaptation de la méthode HACCP pour la transformation de produits laitiers en exploitation laitière et reprend les dangers communs à tous les agriculteurs-transformateurs dans une démarche intégrée depuis l’étable jusqu’au lieu de vente des produits transformés. Ce guide apporte les connaissances minimales nécessaires pour la mise au point d’un système d’autocontrôle conforme aux prescriptions du codex alimentarius. Il peut facilement s’adapter à la structure particulière de chaque exploitation. Il doit ainsi permettre aux agriculteurs-transformateurs du secteur laitier de se mettre en conformité avec la législation. [less ▲]

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See detailL'HACCP dans la filière lait.
Belleflamme, Christel ULg; De Schutter, Tine; Sindic, Marianne ULg

in Productions animales et santé humaine. (2002)

Detailed reference viewed: 63 (3 ULg)
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)

Detailed reference viewed: 72 (6 ULg)
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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)

Detailed reference viewed: 11 (1 ULg)
Peer Reviewed
See detailLa méthode HACCP : La maîtrise de la qualité chez les chocolatiers.
Rolland, Sandrine; Sindic, Marianne ULg

Article for general public (2001)

Detailed reference viewed: 9 (1 ULg)
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)

Detailed reference viewed: 21 (0 ULg)
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: 25 (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

Detailed reference viewed: 13 (1 ULg)
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

Detailed reference viewed: 10 (0 ULg)