Caractérisation des coposés volatils des huiles d'olive produites dans des coopératives de la région orientale du Maroc

in 5èmes Journées Internationales d'Etude sur les Lipides - JIEL 2011 : Graisses alimentaires, Lipides marins, Nutrition et Santé (2011, December 08)

Se faire une opinion sur l'huile de palme : éléments de compréhension

in Food Science and Law (2011), 2011(Oct-Nov-Déc), 2-9

Mid-infrared predictions of cheese yield from bovine milk

Conference (2011, August 31)

Economically, cheese yield (CY) is very important. Todate, empirical or theoretical formulae allow estimating the theoretical CY from milk fat and casein or protein content of milk. It would be ... [more ▼]

Economically, cheese yield (CY) is very important. Todate, empirical or theoretical formulae allow estimating the theoretical CY from milk fat and casein or protein content of milk. It would be interesting to predict CY during milk recording directly without the need to estimate milk components. Through the BlueSel project, 157 milk samples were collected in Wallonia from individual cows and analyzed using a mid-infrared (MIR) MilkoScanFT6000 spectrometer. Individual laboratory cheese yields (ILCY) were determined for each sample and expressed as g of dry coagulum/100 g of milk dry matter. An equation to predict ILCY from MIR was developed using partial least squared regression (Winisi III). A first derivative pre-treatment of spectra was used to correct the baseline drift. To improve the repeatability of the spectral data, a file which contained the spectra of samples analyzed on 5 spectrometers was used during the calibration. During calibration, 23 outliers were detected a nd removed from the calibration set. The ILCY mean of the final calibration set was 63.9% with a SD of 11.2%. The calibration (C) coefficient of determination (R²) was equal to 0.76 with a standard error (SE) of calibration of 5.5%. A full cross-validation (CV) was preformed to assess the robustness. R²cv was 0.72 with a SECV of 6.0%. The similarity between R²c and R²cv as well as between SEC and SECV permits to consider robustness of the developed equation as good. Even if it is planned to improve the equation with additional samples, this first equation will permit to study ILCY in the Walloon dairy cattle. [less ▲]

INFLUENCE OF SOLUBLE POLYSACCHARIDE ON THE ADHERENCE OF PARTICULATE SOILS

in Malayeri, Reza; Watkinson, Paul A.; Müller-Steinhagen, Hans (Eds.) Proceedings of International Conference on Heat Exchanger Fouling and Cleaning - 2011 (Peer-reviewed) (2011, June 11)

The removal of particulate soils from solid surfaces is the key process of cleaning many industrial devices, such as heat exchangers and spray dryers (food and pharmaceutical sector), and may be ... [more ▼]

The removal of particulate soils from solid surfaces is the key process of cleaning many industrial devices, such as heat exchangers and spray dryers (food and pharmaceutical sector), and may be influenced by the presence of solutes, in particular of macromolecules. The present study deals with the influence of soluble polysaccharide on the adherence of particulate fouling of open surfaces and on subsequent cleaning. Model substrates differing by hydrophobicity (glass and polystyrene) were soiled with a suspension of quartz particles, taken as a model of hard hydrophilic soil. Dextran was chosen as a model of soluble polysaccharide. The substrates were soiled with or without previous conditioning with the polysaccharide solution (80mg/l). The quartz particles suspension was prepared in three ways: (i) suspension in a polysaccharide solution (80mg/l), (ii) same as (i) and subsequent washing three times, (iii) suspension in water. The substrates were soiled by spraying the suspension and dried for 30min before cleaning treatment with a water flow in a radial flow chamber. The aggregates observed after soiling differed considerably between glass and polystyrene, whether the substrate and/or the quartz particles were or were not conditioned with dextran. Conditioning polystyrene with dextran increased slightly the adherence of quartz particles, while the opposite was observed when conditioning glass with dextran, whatever the mode of quartz particles conditioning. The effect of conditioning quartz particles with dextran at the concentration used was not significant. [less ▲]

Détermination de la stabilité de l'huile de Cactus

Poster (2011, May 12)

Les travaux que nous avons effectués sur l'étude de l'oxydation et de la conservation des huiles ont montré que l'huile d'argan peut être conservée pour une durée de 400 jours sous azote et à l'obscurité ... [more ▼]

Les travaux que nous avons effectués sur l'étude de l'oxydation et de la conservation des huiles ont montré que l'huile d'argan peut être conservée pour une durée de 400 jours sous azote et à l'obscurité. Les travaux que nous avons effectués sur l'étude de l'oxydation et de la conservation des huiles ont montré que l'huile d'argan peut être conservée pour une durée de 400 jours sous azote et à l'obscurité. [less ▲]

Qualité et sécurité des produits agroalimentaires, législation, normes et référentiels

Conference (2011, May)

La Cellule Qualité Produits Fermiers partenaire de diversification. Bilan microbiologique des produits laitiers artisanaux

in 16ème Carrefour des Productions animales : la filière laitière bovine est-elle durable? (2011, March)

Variabilité et amélioration des aptitudes à la transformation fermière du lait au travers du projet ProFARMilk

Poster (2011, March)

Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality

in Carbohydrate Polymers (2011), 86

The effects of refined wheat flour substitution with two native starches from yam tuber and cassava root, and two commercial products, a specialty starch, C*Actistar and a wheat bran flour, at 10%, 20 ... [more ▼]

The effects of refined wheat flour substitution with two native starches from yam tuber and cassava root, and two commercial products, a specialty starch, C*Actistar and a wheat bran flour, at 10%, 20%, 30%, 40% and 60% dry basis, on the rheological properties of dough and bread characteristics, have been examined. In general, during the mixing phase, the substitution of white wheat flour for starch or wheat bran flour had a tendency to modify the flour strength from strong to weak, depending on the nature of the added fraction and the level of substitution. Yam starch and wheat bran flour weakened dough strength to a lesser extent in comparison with cassava starch, and by far, the resistant starch, C*Actistar. In addition, differences in dough expansion appeared among the botanical origins of composite dough and the blend proportions, during the fermentation phase. White wheat flour substitution for yam starch up to 30% or cassava starch up to 20% led to kinetics expansions of resulted doughs close to that of the control, while those of doughs containing C*actistar starch or wheat bran flour were significantly slower than that of the control, whatever the level of substitution. The baking phase showed that yam starch enriched breads from 10% to 40% of substitution and cassava starch enriched breads from 10% to 30% of substitution gave as bulky loaves as the refined wheat bread. Beyond these concentrations, the resulting breads were less voluminous. Hedonic tests revealed that, 30% yam starch substitution and 20% added cassava starch led to composite breads which met consumer satisfaction on all attributes, as the control. [less ▲]

Physico-chemical mechanisms affecting the adherence of starch granules on materials with different hydrophobicities

in Journal of Colloid & Interface Science (2011), 355