References of "Sindic, Marianne"
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See detailWater Vapor Permeability and mechanical properties of edible films on native starch from improved cassava variety in Côte d’Ivoire
Adjouman, Yao Désiré; Nindjin, C.; Tetchi, F.A. et al

Scientific conference (2016, October 13)

A study in Côte d'Ivoire entitled "artisanal and industrial valorization of native cassava (Manihot esculenta Crantz) and yam (Dioscorea sp)" starches showed that the film produced with starch cassava and ... [more ▼]

A study in Côte d'Ivoire entitled "artisanal and industrial valorization of native cassava (Manihot esculenta Crantz) and yam (Dioscorea sp)" starches showed that the film produced with starch cassava and vegetable oil showed the most promising coatings capabilities. This film was designed without plasticizer and showed mechanical limits. So, the presence of plasticizer could overcome the fragility of the film, with a commonly used slurry of 15-40/g of glycerol in 100 g of starch. The properties of starch films can be further improved by producing composite films with incorporation of functional additives. Thus, in this present study, starch-based films have been strengthened with addition of a plasticizer (glycerol), an emulsifier (soy lecithin) and a preservative (potassium sorbate). Films were prepared with 5 % oil, 25 and 30 % glycerol, 0 and 5 % soy lecithin and 0.2 g potassium sorbate. Mechanical (Tensile strength and Elongation at break) and water vapor properties of native cassava starch improved variety Olekanga films were determined. Increasing glycerol concentration and soy lecithin addition had no significant effect on water vapor permeability of all films. In opposite significant difference (p <0.05) of glycerol concentration was observed on tensile strength and elongation at break of films. Which was not the case when soy lecithin concentration is increased from 0 to 5 %. Tensile strength decreased with increase in glycerol concentration. Opposite behavior was observed for elongation at break. Films on native starch from improved cassava variety Olekanga in Côte d’Ivoire were less resistant, very elongable with acceptable water vapor permeability. [less ▲]

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See detailConsumption patterns, bacteriological quality and risk factors for Salmonella contamination in meat-based meals consumed outside the home in Kigali, Rwanda
Niyonzima, Eugène; Ongol, Martin Patrick; Brostaux, Yves ULiege et al

in Food Control (2016)

Meat-based meals are consumed as a source of animal proteins and constitute one of the leading vehicles for food borne infections in humans. The main objective of this study was to determine the ... [more ▼]

Meat-based meals are consumed as a source of animal proteins and constitute one of the leading vehicles for food borne infections in humans. The main objective of this study was to determine the consumption pattern and the bacteriological quality of meat-based meals consumed outside households in Kigali. A survey on meat consumption patterns was carried out in 400 households by using a questionnaire, whereas different meat-based meals were sampled from 150 snack bars and restaurants. Enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and the qualitative detection of Salmonella were carried out by using conventional culture methods. The results indicated that goat was the type of meat that was consumed the most outside the home in Kigali and the meat intake varied significantly (p ≤0.05) with the social category of the household. The average levels of total aerobic bacteria and E. coli in meat-based meals were found to be 4.7 and 1.4 log cfu/g, respectively, whereas Salmonella was detected in 11.7% of all meat-based meals. Eight factors mostly linked to the cooking treatments and hygienic handling practices for cooked meals were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in meat-based meals consumed outside the home in Kigali. The findings from this study strongly suggest the need for proper cooking and/or improvements in hygiene in the establishments selling ready-to-eat meat-based meals in Kigali, particularly those located in rural localities. [less ▲]

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See detailRisk factors for Salmonella contamination in meat based dishes consumed outside the household in Kigali, Rwanda
Niyonzima, Eugene ULiege; Ongol, Martin Patrick; Kimonyo, Anastase et al

Poster (2016, June 16)

Meat is world widely known to be a nutrient rich food. It provides valuable amounts of proteins, vitamins such as retinol and vitaminB12 and minerals namely iron, selenium and zinc with an increased ... [more ▼]

Meat is world widely known to be a nutrient rich food. It provides valuable amounts of proteins, vitamins such as retinol and vitaminB12 and minerals namely iron, selenium and zinc with an increased bioavailability than found in other dietary sources. Along the production chain, meat can get contaminated by a wide range of spoilage and/or pathogenic microorganisms. Salmonella is reported to be the causal agent of 33% of food borne outbreaks of bacterial origin attributable to meat. Previous studies have indicated Salmonella prevalence of 3.4% in meat based dishes consumed within the households of Kigali. However, the consumption pattern as well as the prevalence of Salmonella in meat based dishes consumed outside the household is still unknown. The objective of this study was to determine the meat consumption pattern outside the household’s level and to assess the bacteriological quality of the consumed meat based dishes. [less ▲]

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See detailWater Vapor Permeability of edible packaging based on native starch from improved cassava (Manihot esculenta Crantz) variety in Ivory Coast
Adjouman, Yao Désiré; Nindjin, C.; Tetchi, F.A. et al

Poster (2016, June 13)

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See detailEffects of protein source and cooking procedure on intestinal microbiota and on fermentation end-products in rats
POELAERT, Christine ULiege; Despret, Xavier; Portetelle, Daniel ULiege 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 ULiege; Ongol, Martin Patrick; Brostaux, Yves ULiege 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 ULiege; Benmoumen, A.; Richard, Gaetan ULiege 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; Rotar, Ancuţa M. 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 ULiege; Sindic, Marianne ULiege

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 ULiege; 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 ULiege; Jolly, Charles-Edouard; Sindic, Marianne ULiege

Conference given outside the academic context (2016)

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

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 ULiege; Sindic, Marianne ULiege

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 ULiege; 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 ULiege; 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 ULiege; Belhaj, Kamal ULiege; 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 ULiege; 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 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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