References of "Sindic, Marianne"
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See detailMicrobiological risks of the consumption of raw milk and raw milk dairy products
Verraes, C.; Claeys, W.; Cardoen, S. et al

Poster (2015, October)

The Scientific Committee of the Belgian FASFC has published several opinions where the objective was to assess the risks and benefits of the consumption of raw milk and raw dairy products (from multiple ... [more ▼]

The Scientific Committee of the Belgian FASFC has published several opinions where the objective was to assess the risks and benefits of the consumption of raw milk and raw dairy products (from multiple species), based on an elaborate literature study and expert opinion. Raw milk In Belgium, the most relevant microbiological hazards related to the consumption of raw cow, sheep and goat milk are Campylobacter, Salmonella and human pathogenic verocytotoxin producing E. coli (VTEC). Raw donkey and horse milk generally has a high microbial quality. A risk assessment at an European level identified the same hazards and included also Brucella spp. in sheep milk, Mycobacterium bovis in cow milk and tick-borne encephalitis virus in milk from several species. As potential emerging hazards, Coxiella burnetii and Mycobacterium avium subsp. paratuberculosis (MAP) were identified. Raw dairy products In Belgium, the risks of raw dairy products (especially (semi-)soft cheeses) are mainly linked to Listeria monocytogenes, VTEC, Staphylococcus aureus, Salmonella and Campylobacter. Dairy products from cows with subclinical mastitis may contain high numbers of L. monocytogenes and S. aureus. L. monocytogenes, VTEC and S. aureus have been identified as microbiological hazards in raw milk butter and cream albeit to a lesser extent because of a reduced growth potential of these pathogens compared to cheese. In endemic areas in Belgium or abroad, raw dairy products may also be contaminated with Brucella spp., Mycobacterium bovis, the tick-borne encephalitis virus, C. burnetii and MAP. Based on the health threat due to the possible presence of human pathogens, it is stated that heat treatment of milk before consumption and dairy production is important to insure the safety of such products. Concerning so-called beneficial (nutritional and health) effects attributed to raw milk consumption, it was concluded that there is no scientific evidence that, with the exception of an altered organoleptic profile, heating raw milk would substantially change its nutritional value or other hypothesized benefits. The benefits of probiotic and lactic acid bacteria are not relevant due to low numbers encountered in raw milk. [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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See detailHPAEC-PAD profiles of maltooligosaccharide produced by hydrolysis of sorghum starches using amylases from various sources
Boudries, Nadia; Sindic, Marianne ULg; Belhaneche-Bensemra, Naima et al

in International Journal of Biotechnology and Food Science (2015), 3 (4)

Starches isolated from white and pigmented sorghum (Sorghum bicolor (L.) Moench) were used to determine enzymatic activity of starch hydrolysis by fungal (Aspergillus Oryzae) and bacterial (Bacillus ... [more ▼]

Starches isolated from white and pigmented sorghum (Sorghum bicolor (L.) Moench) were used to determine enzymatic activity of starch hydrolysis by fungal (Aspergillus Oryzae) and bacterial (Bacillus Subtilis) α-amylase and oligosaccharides profiles of hydrolysate was determinate in same conditions by High Performance Exchange Anion Chromatography with Pulsed Amperometric Detection (HPEAC-PAD). Pure starches from potato, amylose and amylopectin were used for comparison. Oligosaccharide compositions ranging from glucose (DP1) to maloheptaose (DP7) as well as the significantly effect of α-amylase source and starch structure were determined. [less ▲]

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See detailFingerprint profiling of polysaccharide kefiran extracted from kefir grains biomass
Pop, Carmen; M. Rotar, Ancuta; C. Salanțӑ, Liana et al

in Journal of Agroalimentary Processes and Technologies (2015), 21(2), 207-212

Kefiran is a water-soluble polysaccharide extracted from kefir grains biomass. The identification and quantification of kefiran monosaccharides were carried out by HPTLC after the complete acid hydrolysis ... [more ▼]

Kefiran is a water-soluble polysaccharide extracted from kefir grains biomass. The identification and quantification of kefiran monosaccharides were carried out by HPTLC after the complete acid hydrolysis of kefiran solutions. The mobile phase was a mixture of n-propanol: acetic acid: water (70:20:10, v/v). For derivatization was used p-aminobenzoic acid and o-phosphoric acid in methanol. The identified HPTLC fractions were glucose (Rf 0.71) and galactose (Rf 0.66), which indicates a high purity of the extracted kefiran. The relative concentrations of each monosaccharide identified in samples are dependent on the initial molecular weight of the polymer chain. The kefiran isolated from kefir grains grown in milk is a heteropolysaccharide which contains D-glucose and D-galactose units in a ratio of 0.94:1.1. [less ▲]

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See detailDu grain au pain : les outils de 1ère transformation
Winandy, Stéphane ULg; Di Tanna, Sybille ULg; Sindic, Marianne ULg

Conference given outside the academic context (2015)

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See detailComposition en acides aminés et en acides gras d'un aliment de complément à base des ressources alimentaires locales : cas de la Vamine en RD Congo
Makengo Kafuti, Gisele; Mbemba Fundu, Theophile; Sindic, Marianne ULg

in International Journal of Biological and Chemical Sciences (2015), 9(3), 1624-1629

L’objectif de cette étude est de déterminer les teneurs en acides aminés et acides gras d’un aliment decomplément, dénommé Vamine, fabriqué à base des produits locaux disponibles et accessibles suivants ... [more ▼]

L’objectif de cette étude est de déterminer les teneurs en acides aminés et acides gras d’un aliment decomplément, dénommé Vamine, fabriqué à base des produits locaux disponibles et accessibles suivants:voandzou et arachides comme source protéiques; maïs et manioc. La détermination des teneurs en acides aminés essentiels donne, des taux de 115 mg de thréonine; 163,5 mg de valine; 39,25 mg de méthionine; 109,5 g de isoleucine; 232,25 mg de leucine; 84,75 mg de Tyrosine; 171 mg de phénylalanine; 149,5 mg de Histidine; 235,25 mg de lysine. Les teneurs en acides gras essentiels sont de 265 mg pour l’acide alpha linolénique et absent pour l’acide linoléique. La comparaison des concentrations des acides aminés et acides gras trouvés avec les normes FAO/OMS montre que les teneurs trouvées sont satisfaisantes et même souvent supérieures aux normes. La Vamine peut devenir un aliment de complément approprié pour la croissance des enfants en République Démocratique du Congo [less ▲]

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See detailFingerprint profiling of polysaccharide kefiran extracted from kefir grains by high-performance thin – layer chromatography
Pop, Carmen; Rotar, Ancuţa M.; Salanțӑ, Liana C. et al

Poster (2015, May 24)

Kefiran is a microbial and water-soluble polysaccharide obtained from the flora of kefir grains. It contains approximately equal amount of D - Glucose and D - Galactose, which could improve the viscosity ... [more ▼]

Kefiran is a microbial and water-soluble polysaccharide obtained from the flora of kefir grains. It contains approximately equal amount of D - Glucose and D - Galactose, which could improve the viscosity and viscoelastic properties of dairy products. Kefiran has some functional advantages such as antibacterial, antifungal and antitumor properties, it is often used in the food industry as a texturing and gelling agent. The matrix of kefiran can produce films with good appearance and satisfactory mechanical properties; it appears to have excellent potential as a film-forming agent and it can be an affordable alternative to synthetic packaging in food applications. [less ▲]

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See detailAgroecology: Unity into diversity
Hatt, Séverin ULg; Artru, Sidonie ULg; Boeraeve, Fanny ULg et al

Poster (2015, May 21)

What does agroecology suggest ? Next to the theoretical agroecological principles, we present illustrative examples from farming practices, through the food system, up to the way of carrying agricultural ... [more ▼]

What does agroecology suggest ? Next to the theoretical agroecological principles, we present illustrative examples from farming practices, through the food system, up to the way of carrying agricultural research and education. [less ▲]

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See detailInfluence of substrate nature and β-lactoglobulin on cleanability after soiling by suspension spraying and drying
Toure, Yetioman ULg; Sindic, Marianne ULg; Dupont-Gillain, C. Christine et al

in Chemical Engineering Science (2015), 134

Glass and stainless steel (StSteel, AISI304-2R), previously cleaned with ethanol (-Eth) or with ethanol and UV–Ozone treatment (-UVO), were soiled with quartz suspensions in water and in a β-lactoglobulin ... [more ▼]

Glass and stainless steel (StSteel, AISI304-2R), previously cleaned with ethanol (-Eth) or with ethanol and UV–Ozone treatment (-UVO), were soiled with quartz suspensions in water and in a β-lactoglobulin (β-LGB) solution, and dried. The cleanability (ease of quartz particle detachment) in water was evaluated using a radial-flow cell. The soiling suspension containing β-LGB was used as such or after heating for 4h at 75°C, which provoked coagulation of about 75% of β-LGB. The substrate–solution interfaces were characterized by X-ray photoelectron spectroscopy (XPS) analysis of conditioned substrates and by contact angle measurements. The substrate surfaces are covered by a layer of organic contaminants which are not removed by pre-cleaning or are adsorbed from the surroundings. The presence of β-LGB in the soiling suspension leads to protein adsorption, but a significant amount of contaminants remains at the surface. For three of the substrates tested (Glass-Eth, Glass-UVO, StSteel-UVO) the increase of cleanability when the soiling suspension contained β-LGB may be explained by lower capillary forces acting upon drying. Capillary forces are proportional to the liquid surface tension and depend in a less important way on substrate contact angle. However the order of cleanability observed for the substrates soiled with a suspension of quartz particles in water (Glass-Eth≅Glass-UVO<StSteel-UVO<StSteel-Eth) and the influence of β-LGB on the cleanability of StSteel-Eth may not be explained only by computed capillary forces. The contact angle may exert a direct influence on droplet spreading and particle–substrate contact. The organic contaminants present on the surfaces, which are often neglected by supposing model solid surfaces, may have a significant influence on cleanability through physico-chemical processes which remain to be appreciated. [less ▲]

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See detailCharacterization of almond kernel oils of five almonds varieties cultivated in Eastern Morocco
Houmy, Nadia ULg; Mansouri, Farid; Ben Moumen, Abdessamad et al

Poster (2015, May 03)

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

This study focuses on characterization of almond kernel oils extracted 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. Analyzed oils showed low acidity values that range between 0.77 – 0.88 %, peroxide values range between 6.43 – 16.39 meq/kg and Iodine values range between 98.42 – 103.90%. The principal fatty acid of almond kernel oils is oleic acid (C18:1); oils of Ferragnes-Ferraduel and Beldi varieties show higher values of C18:1 respectively of 72.87 and 71.62 %, however Fournat almond kernel oil shows the lowest content of C18:1 (63.54%). HPLC analysis of triglycerides was carried out, and results show that analyzed almond kernel oils are characterized by the dominance of trioleylglycerol (OOO) that contents range between a minimum of 31.48 % for Fournat’s oil and 43.82% for Ferragnes-Ferraduel’s oil. The oxidative stability of almond kernel oils was determined by rancimat tests as the induction period (IP, h recorded by a 743 Rancimat apparatus Metrohm, Switzerland). Results show that stability, of almond kernel oils is clearly influenced by the almond variety; Oxidative stability of tested almond kernel oils ranged between an IP = 20.28 h for Marcona oil and an IP =27.55 h for Ferragnes-Ferraduel. [less ▲]

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See detailOil content, triglycerides profiles and fatty acid composition of almond kernels of some varieties cultivated in eastern Morocco
Houmy, Nadia ULg; Elamrani, Ahmed; Sindic, Marianne ULg et al

Poster (2015, March 03)

Almond tree "Prunus dulcis" is a fruit tree that belongs to the Rosaceae family. It’s a drought tolerant crop, thanks to ability of these trees to endure high water deficits. This physiological propriety ... [more ▼]

Almond tree "Prunus dulcis" is a fruit tree that belongs to the Rosaceae family. It’s a drought tolerant crop, thanks to ability of these trees to endure high water deficits. This physiological propriety of almond trees is a characteristic that prove its efficiency for valorization of semi-arid areas which are widespread in Morocco. According to Agriculture ministry reports, most of almond plantations are located in mountain areas in the Rif and foothills the high Atlas and in the southern areas in arid or semi-arid climate, but Semi-intensive plantations, conducted using modern techniques exist in regions of Fez, Meknes and Marrakech. The commercial production of Morocco is about 97000 tons in kernels and it’s marketed only locally. In the oriental region, the almond growing area is estimated to 9% of total area of almond cultivation in Morocco. Furthermore, an important new plantation program is implemented by DRA1-Oriental with collaboration of CTB2. The objective of this study is a contribution to strengthen competitiveness of the almond sector in the easthern region of Morocco, and focuses on the physico-chemical characterization of almond oils of some local varieties. Simples of 5 almond varieties (Marcona, Ferragnes-Ferraduel, Fournat and Beldi) were analysed. Results showed that yield of oil from almonds crushed mechanically vary between 46 (Fournat) and 60 % (Marcona) of kernels fresh mass. The fatty acid profile was carried out using GC-FID chromatography analysis, that shows a dominance of oleic acid (C18:1) for all analyzed almond oils; C18:1 contents range between a minimum of 63.54 % for Fournat and a maximum of 72.87 % for Ferragnes-Ferraduel. The O/L ratios range between 2.50 (Fournat) and 4.085 (Ferragnes-Ferraduel) and iodine values varied between 98,42 g I2/100g (Ferragnes-Ferraduel) and 103,89 g I2/100g (Fournat). Chromatographic analysis of triglycerides was carried out by HPLC,and results show tha the analyzed almond oils are characterized by dominance of trioleylglycerol (OOO) that contents range between a minimum of 31.48 % for Fournat’s oil and 43.82% for Ferragnes-Ferraduel’s oil. [less ▲]

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See detailDaily intake and bacteriological quality of meat consumed in the households of Kigali city (Rwanda)
Niyonzima, Eugène; Ongol, Martin Patrick; Kimonyo, Anasthase et al

Poster (2015, February 05)

Meat is worldwidely known to be a nutrient rich food. It provides valuable amounts of proteins,vitamins such as retinol and vitamin B12 and minerals namely iron, selenium and zinc with an increased ... [more ▼]

Meat is worldwidely known to be a nutrient rich food. It provides valuable amounts of proteins,vitamins such as retinol and vitamin B12 and minerals namely iron, selenium and zinc with an increased bioavailability than found in other dietary sources [1]. Along the production chain, meat can get contaminated by a wide range of spoilage and/or pathogenic microorganisms from the farm, slaughtering environment and distribution. The actual number of foodborne infections attributable to meat is difficult to assess accurately, principally because only a small proportion of illness cases is officially reported. However, by using outbreak data published internationally, Greig and Ravel [2] reported that 12.7 % of reported foodborne outbreaks were attributable to beef while 10.5 and 4.6 % were associated with chicken and pork, respectively. According to the same authors, Salmonella spp. and pathogenic E.coli, respectively, were identified as the causal agents in 32.9 and 34.6 % of foodborne outbreaks of bacterial origin attributable to beef. The objective of this study was to determine the meat consumption pattern in different socio-conomical categories of the population of Kigali city and to assess the bacteriological quality of the consumed meat. [less ▲]

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See detailBiochemical characterisation of the seed oils of four safflower (Carthamus tinctorius) varieties grown in north-eastern of Morocco
Ben Moumen, Abdessamad; Mansouri, Farid; Richard, Gaetan ULg et al

in International Journal of Food Science & Technology (2015)

The quality of the oil of four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri), which were cultivated at the experimental station in Oujda (a semi ... [more ▼]

The quality of the oil of four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri), which were cultivated at the experimental station in Oujda (a semi-arid region of eastern Morocco) was evaluated through analysis of their phenolic and carotenoid contents. The composition of the phenolic compounds of safflower oil has not yet been documented. Therefore, in this preliminary study, Thirty different phenolic compounds were identified, and significant differences between the oil varieties were observed (P < 0.05). In the seed oil from the Rancho and Sharda safflower varieties, the main phenolic compound was trans-chalcone, representing 13.45% and 11.8%, respectively, of the total phenolics, whereas in Cartamar and Cartafri oils, naringin accounted for 26.82% and 16.5%, respectively, of the total phenolics. The total carotenoid contents ranged from 1.13 mg/kg (Rancho) to 1.34 mg/kg (Cartamar and Cartafri).We observed that b-cryptoxanthin (0.31–0.37 mg/kg) and b-carotene (0.3–0.35 mg/kg) were the predominant carotenoids in all of the safflower oils that were studied. [less ▲]

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See detailA survey of bacteria found in Belgian dairy farm products
N'Guessan, Elise; Godrie, Thérèse ULg; De Laubier, Juliette ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2015), 19(4), 346-354

Description of the subject. Due to the potential hazards caused by pathogenic bacteria, farm dairy production remains a challenge from the point of view of food safety. As part of a public program to ... [more ▼]

Description of the subject. Due to the potential hazards caused by pathogenic bacteria, farm dairy production remains a challenge from the point of view of food safety. As part of a public program to support farm diversification and short food supply chains, farm dairy product samples including yogurt, ice cream, raw-milk butter and cheese samples were collected from 318 Walloon farm producers between 2006 and 2014. Objectives. Investigation of the microbiological quality of the Belgian dairy products using the guidelines provided by the European food safety standards. Method. The samples were collected within the framework of the self-checking regulation. In accordance with the European Regulation EC 2073/2005, microbiological analyses were performed to detect and count Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus. Results. Even when results met the microbiological safety standards, hygienic indicator microorganisms like E. coli and S. aureus exceeded the defined limits in 35% and 4% of butter and cheese samples, respectively. Unsatisfactory levels observed for soft cheeses remained higher (10% and 2% for S. aureus and L. monocytogenes respectively) than those observed for pressed cheeses (3% and 1%) and fresh cheeses (3% and 0%) (P ≥ 0.05). Furthermore, the percentages of samples outside legal limits were not significantly higher in the summer months than in winter months for all mentioned bacteria. Conclusions. This survey showed that most farm dairy products investigated were microbiologically safe. However, high levels of hygiene indicators (e.g., E. coli) in some products, like butter, remind us of applying good hygienic practices at every stage of the dairy production process to ensure consumer safety. [less ▲]

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