References of "Sindic, Marianne"
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See detailUse of VIS- and nir-infrared spectroscopy to determine cheese properties
Troch, Thibault ULg; Vanden Bossche, Sandrine; De Bisschop, Céline et al

Poster (2013, June)

Cheese processing is one of the possibilities of farm diversification. From 30 cow milks were made 60 cheeses on which several parameters were measured and on which NIR spectra were obtained. Our results ... [more ▼]

Cheese processing is one of the possibilities of farm diversification. From 30 cow milks were made 60 cheeses on which several parameters were measured and on which NIR spectra were obtained. Our results show that cheese spectra could be discriminated between different ripening times of cheeses and the access to pasture or not for the animals which had produced the milk from which the cheese was made. Moreover, highly significant correlations were obtained for the color and the texture of cheeses between the values measured in the laboratory and the NIR spectra. [less ▲]

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See detailComparative study of four safflower oils (Carthamus tinctorius) varieties grown in eastern of Morocco
Ben Moumen, A.; Mansouri, F.; Zraibi, L. et al

Poster (2013, April)

Safflower (Carthamus tinctorius) is an oilseed crop, which, for many years, has been grown on a relatively small scale in parts of North Africa and Middle East (Purdy and al., 1959).

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See detailQuand l'Europe reconnaît la spécificté des produits du terroir
Goeury, M; Parmentier, I; Cheval, J-M et al

in L'Essentiel du Porc (2013), (22), 25

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See detailPreliminary Characterization of monovarietal virgin olive oils produced in eastern area of Morocco
Mansouri, F.; Ben Moumen, A.; Lopez, G. et al

in Book of Proceedings InsideFood Symposium (2013, April)

Traditional olive oil production is limited by its high cost, mainly due to labour expenses for harvesting and pruning. New olive cultivars (e.g. Arbequina, Arbosana, Koroneiki) with greater adaptability ... [more ▼]

Traditional olive oil production is limited by its high cost, mainly due to labour expenses for harvesting and pruning. New olive cultivars (e.g. Arbequina, Arbosana, Koroneiki) with greater adaptability to modern irrigated high-density orchards and producing good quality olive oils are highly demanded by an olive oil industry in continuous change The aim of this study is the characterization of monovarietal virgin olive oils from three cultivars (Arbequina, Arbosana and Koroneiki) recently introduced in east of Morocco, and the comparison with traditional local Picholine Marocaine olive oil. Several analytical parameters were evaluated; including quality index, Triacylglycerol, fatty acids, phenolic and chlorophyll contents and oxidative stability. Significant differences between the analysed olive oils were detected. Olive oils from Koroneiki and Arbosana cultivars had higher values of oleic acid (respectively 76.24 and 75.68 %); Picholine olive oil, had the lowest one 67.49%. Koroneiki olive oil was noteworthy for its higher content of phenolic compounds (459.48 mg/ kg) and a high oxidative stability (93.16 h). We concluded that the recently introduced cultivars are well adapted to the eastern area of Morocco and could be of great interest for producing monovarietal olive oils. [less ▲]

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See detailComparative study of four safflower oils (Carthamus tinctorius) varieties grown in eastern of Morocco
Ben Moumen, A.; Mansouri, F.; Zraibi, L. et al

in Book of Proceedings InsideFood Symposium (2013, April)

In this study, four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri) cultivated at the experimental station of OUJDA (semi-arid region of Eastern ... [more ▼]

In this study, four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri) cultivated at the experimental station of OUJDA (semi-arid region of Eastern Morocco) were evaluated for their oil yield and seed oil quality. The analysis of results revealed significant differences among varieties for all traits. Indeed, our result show that seeds of the four varieties have important oil content ranged between 35.38% (Rancho) and 28.84% (Cartamar). Characterization of these oils showed a low value of acidity index less than 0.7% for all the varieties but significant differences in their peroxide values ranged between 4.5 meq O2/Kg (Cartamar) and 31.21 mEqO2/Kg (Rancho) and high value of phenolic content between 143 ppm (Rancho) and 97 ppm (Sharda). Analysis of the fatty acids shows that linoleic acid is the main fatty acid ranged between 77.94% (Cartamar) and 79.98% (Sharda). Oils of those four varieties can be classified in the linoleic acid group. The analysis of triglycerides by HPLC shows 10 molecular species of TAG (LLL, LPL, LLO, PLO, LLS, POP, OOO, POO, SOO, PPL). The trilinoleate (LLL) is the main molecular species with more than 50%. Safflower seed oil cultivated in eastern Morocco presents good physicochemical proprieties (polyphenols and Omega 6 richness); therefore, safflower culture could be suggested for all areas of Morocco, including the areas of low pluviometry, while the potential for culture of other oilseeds is more limited. [less ▲]

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See detailAnalytical evaluation of virgin olive oils produced from three varieties Koroneiki , Arbequina and Arbosana grown in east of Morocco
Mansouri, F.; Ben Moumen, A.; Lopez, G. et al

Poster (2013, April)

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See detailL'approvisionnement en circuit court: gage de qualité et durabilité?
Sindic, Marianne ULg

Conference given outside the academic context (2013)

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See detailEtude de la variabilité des aptitudes à la transformation laitière en Région wallonne basée sur l'utilisation de la spectrométrie infrarouge
Colinet, Frédéric ULg; Troch, Thibault ULg; Vanden Bossche, S. et al

in 18ième Carrefour des Productions animales : Nouvelles approches pour une optimisation de nos élevages laitiers (2013, February)

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See detailDémarches qualité en agro-alimentaire: retour d'expérience des AOP/IGP.
Sindic, Marianne ULg

Conference (2012, December 18)

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See detailDEVELOPMENT OF FROZEN-FRIED YAM SLICES: OPTIMIZATION OF THE PROCESSING CONDITIONS
Toure, Yetioman ULg; Nindjin, Charlemagne; Brostaux, Yves ULg et al

in African Journal of Food, Agriculture, Nutrition and Development (2012), 12(7), 7055-7071

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those ... [more ▼]

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis var Kponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by pre-frying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber. [less ▲]

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See detailEvaluation de l’impact de la filiere de production porcine sur les caractéristiques des jambons de l’IGP (Indication Géographique Protégée) Jambon d’Ardenne
Dzaomuho-Lenieregue, Phidias ULg; Eloundou Mballa, Pierre ULg; Sindic, Marianne ULg et al

in Viandes et Produits Carnés (2012, November), Hors-Série

The aim of this study is to evaluate the influence of pork production sector on technological behavior of raw material, properties of the ham final product and consumer preferences. An experimental ... [more ▼]

The aim of this study is to evaluate the influence of pork production sector on technological behavior of raw material, properties of the ham final product and consumer preferences. An experimental manufacturing assay of Ardenne Ham has been conducted for this purpose. Results show few incidence of pork production conditions on technological properties and chemical or sensory characteristics of hams. The preference tests, carried out with a sensory panel using several criteria, showed that consumers were able to distinguish two groups of hams, according to their fat content. They have a preference for lower-fat ham from one of the studied sectors. Method of multicriteria decision shows no overall preference for one of the submitted ham. [less ▲]

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See detailVolatile Compounds, Profiles of Virgin Olive Oils Produced In the Eastern Morocco: Oxidative Stability and Sensory Defects
Tanouti, Karima; Serghini-Caid, Hanae; Sindic, Marianne ULg et al

in Journal of Food Research (2012), 1(4), 194-206

Studies on flavor profiles of virgin olive oil (VOO) are becoming more and more numerous. The VOO aromas are determined by a mixture of chemicals in olive oil, which influence its quality. Various studies ... [more ▼]

Studies on flavor profiles of virgin olive oil (VOO) are becoming more and more numerous. The VOO aromas are determined by a mixture of chemicals in olive oil, which influence its quality. Various studies around the world have shown that the volatile compounds in VOO depend on the climate, cultivation and process. The present work is a first approach to compare volatile profiles of VOO largely produced in astern of Morocco after 6 months of storage at ambient temperature in darkness. Oxidative stability measured by Rancimat method at 101°C was also determined. VOO volatile profiles were examined using the solid-phase micro extraction fibre method (SPME) in conjunction with gas chromatography/mass spectrometer (GC/ MS). 84 volatile compounds were identified; they belong to various chemical classes, such as aldehydes, alcohols, esters, ketones, carboxylic acids and hydrocarbons. The main volatile compounds present in olive oil samples were compounds with 6 carbon atoms (C6) such as Hexanal, (E)-hex-2-enal, Z-3-Hexen-1-ol and 1-Hexanol. Ethanol and Z-3, 7-dimethyl-1, 3, 6-octatriene, methyl acetate and ethyl acetate were also found. In general, these compounds have been identified in all VOO analyzed samples. The chemical compositions of the analyzed virgin olive oil headspaces evidenced that the most representative compounds In Isly and Kenine were carboxylic acids accounted for 59.24%-49.7% respectively, whereas the volatile fraction of the oil from Achajara almoubaraka showed significantly higher amounts of the alcohols (46%). Concerning oxidative stability, Isly and Kenine OO, have lower stability values compared to Achajara almoubaraka. Their potential oxidative susceptibility is therefore much higher than Achajara almoubaraka. [less ▲]

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See detail2. Variétés - 1. Froment d'hiver
Seutin, Benoit ULg; Jacquemin, Guillaume; Vancutsem, Françoise ULg et al

in Destain, Jean-Pierre; Bodson, Bernard (Eds.) Livre Blanc - Céréales - Gembloux (2012, September 06)

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See detailMid-infrared prediction of milk titratable acidity and its genetic variability in first-parity cows
Colinet, Frédéric ULg; Vanlierde, Amélie; Vanden Bossche, sandrine ULg et al

Conference (2012, August 27)

Coagulation of milkhas a direct effect on cheese yield. Among several parameters, titratable acidity of milk (TA) influences all the phases of milk coagulation. In order to study the genetic variability ... [more ▼]

Coagulation of milkhas a direct effect on cheese yield. Among several parameters, titratable acidity of milk (TA) influences all the phases of milk coagulation. In order to study the genetic variability of this trait on a large scale, mid-infrared (MIR) chemometric methods were used to predict TA. A total of 507 milk samples collected in the Walloon Region of Belgium from individual cows were analyzed using a MIR spectrometer. TA was recorded as Dornic degree. An equation to predict TA from milk MIR spectrum was developed using partial least squared regression after a first derivative pre-treatment applied to the spectra to correct the baseline drift. During the calibration process, 45 outliers were detected and removed from the calibration set. The TA mean of the final calibration set was 16.62 (standard deviation (SD) = 1.80). The coefficient of determination (R²) was 0.82 for the calibration with a standard error (SE) of 0.76. A cross-validation (cv) was performed (R²cv = 0.81 with SEcv = 0.80). This equation was then applied on the spectral database generated during the Walloon routine milk recording. The variances components were estimated by REML using single-trait random regression animal test-day model. The dataset used included 33,717 records from 9,191 Holstein first-parity cows; the TA mean was 17.05 (SD = 1.35) and TA ranged from 12.83 to 20.87. Estimated daily heritabilities ranged from 0.43 at 5th day in milk to 0.59 at 215th day in milk indicating potential of selection. Further research will study phenotypic and genetic correlations between TA and milk production traits. [less ▲]

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See detailMid-infrared prediction of milk titratable acidity and its genetic variability in first-parity cows
Colinet, Frédéric ULg; Vanlierde, Amélie; Vanden Bossche, sandrine ULg et al

in Book of Abstracts of the 63rd Annual Meeting of the European Federation of Animal Science (2012, August)

Coagulation of milkhas a direct effect on cheese yield. Among several parameters, titratable acidity of milk (TA) influences all the phases of milk coagulation. In order to study the genetic variability ... [more ▼]

Coagulation of milkhas a direct effect on cheese yield. Among several parameters, titratable acidity of milk (TA) influences all the phases of milk coagulation. In order to study the genetic variability of this trait on a large scale, mid-infrared (MIR) chemometric methods were used to predict TA. A total of 507 milk samples collected in the Walloon Region of Belgium from individual cows were analyzed using a MIR spectrometer. TA was recorded as Dornic degree. An equation to predict TA from milk MIR spectrum was developed using partial least squared regression after a first derivative pre-treatment applied to the spectra to correct the baseline drift. During the calibration process, 45 outliers were detected and removed from the calibration set. The TA mean of the final calibration set was 16.62 (standard deviation (SD) = 1.80). The coefficient of determination (R²) was 0.82 for the calibration with a standard error (SE) of 0.76. A cross-validation (cv) was performed (R²cv = 0.81 with SEcv = 0.80). This equation was then applied on the spectral database generated during the Walloon routine milk recording. The variances components were estimated by REML using single-trait random regression animal test-day model. The dataset used included 33,717 records from 9,191 Holstein first-parity cows; the TA mean was 17.05 (SD = 1.35) and TA ranged from 12.83 to 20.87. Estimated daily heritabilities ranged from 0.43 at 5th day in milk to 0.59 at 215th day in milk indicating potential of selection. Further research will study phenotypic and genetic correlations between TA and milk production traits. [less ▲]

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See detailMaîtrise de la teneur en vitamine C
Chèné, Christine; Delacharlerie, Sophie ULg; Sindic, Marianne ULg

Scientific conference (2012, June 26)

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