References of "Sindic, Marianne"
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See detailCoûts cachés de la logistique et circuits courts
Winandy, Stéphane ULg; Jolly, Charles-Edouard; Sindic, Marianne ULg

Conference given outside the academic context (2016)

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

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 ULg; Sindic, Marianne ULg

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 ULg; 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 ULg; 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; Belhaj, K.; 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 ULg; 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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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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