References of "Sindic, Marianne"
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See detailVariations in the phytosterol and tocopherol compositions and the oxidative stability in seed oils from four safflower (Carthamus tinctorius L) varieties grown in north-eastern Morocco
Ben Moumen, Abdessamad; Mansouri, Farid; Richard, Gaetan ULg et al

in International Journal of Food Science and Technology (2015), 50(10), 22642270

Phytosterol and tocopherol contents and oxidative stability were evaluated from seeds oils of four safflower (Carthamus tinctorius L) varieties originating from Spain (Rancho), India (Sharda) and Morocco ... [more ▼]

Phytosterol and tocopherol contents and oxidative stability were evaluated from seeds oils of four safflower (Carthamus tinctorius L) 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). Total phytosterols ranged from 3640 to 4140 mg kg -1. GC analysis allowed the identification of nine compounds, of which b-sitosterol was the major component. Total tocopherols ranged from 461.56 to 499.68 mg kg -1. HPLC analysis allowed the identification of three compounds,a-tocopherol (99.45%–98.84%), b-tocopherol (0.94%–0.5%) and c-tocopherol (0.21%–0.01%). Oxidative stability study showed that Sharda had the lowest induction period of 2.3 h compared with 7.18, 7 and 6.67 h for Cartafri, Rancho and Cartamar, respectively. Likewise, we established a positive correlation between the oxidative stability and c-tocopherol; however, this difference was not significant. [less ▲]

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See detailA review of the microbiological hazards of dairy products made from raw milks
Verraes, Claire; Vlaemynck, Geertrui; Van Weyenberg, Stéphanie et al

in International Dairy Journal (2015), 50

This review concentrates on information concerning microbiological hazards possibly present in raw milk dairy products, in particular cheese, butter, cream and buttermilk. The main microbiological hazards ... [more ▼]

This review concentrates on information concerning microbiological hazards possibly present in raw milk dairy products, in particular cheese, butter, cream and buttermilk. The main microbiological hazards of raw milk cheeses (especially soft and fresh cheeses) are linked to Listeria monocytogenes, verocytotoxin-producing Escherichia coli (VTEC), Staphylococcus aureus, Salmonella and Campylobacter. 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 compared with cheese. In endemic areas, raw milk dairy products may also be contaminated with Brucella spp., Mycobacterium bovis and the tick-borne encephalitis virus (TBEV). Potential risks due to Coxiella burnetii and Mycobacterium avium subsp. paratuberculosis (MAP) are discussed. Pasteurisation ensures inactivation of vegetative pathogenic microorganisms, which increases the safety of products made thereof compared with dairy products made from raw milk. Several control measures from farm to fork are discussed. [less ▲]

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See detailA review of the microbiological hazards of dairy products made from raw milk
Verraes, Claire; Vlaemynck, G; Van Weyenberg, S et al

in International Dairy Journal (2015), 50

This review concentrates on information concerning microbiological hazards possibly present in raw milk dairy products, in particular cheese, butter, cream and buttermilk. The main microbiological hazards ... [more ▼]

This review concentrates on information concerning microbiological hazards possibly present in raw milk dairy products, in particular cheese, butter, cream and buttermilk. The main microbiological hazards of raw milk cheeses (especially soft and fresh cheeses) are linked to Listeria monocytogenes, verocytotoxin-producing Escherichia coli (VTEC), Staphylococcus aureus, Salmonella and Campylobacter. 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 compared with cheese. In endemic areas, raw milk dairy products may also be contaminated with Brucella spp., Mycobacterium bovis and the tick-borne encephalitis virus (TBEV). Potential risks due to Coxiella burnetii and Myco- bacterium avium subsp. paratuberculosis (MAP) are discussed. Pasteurisation ensures inactivation of vegetative pathogenic microorganisms, which increases the safety of products made thereof compared with dairy products made from raw milk. Several control measures from farm to fork are discussed. [less ▲]

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See detailMicrobiological safety and quality aspects of the short supply chain: SWOT analysis of the Belgian case study
Verraes, Claire; Uyttendaele, Mieke; Clinquart, Antoine ULg et al

in British Food Journal (2015), 117(9), 2250-2264

Purpose – In recent years consumers in Belgium have shown a great interest for foods from the short supply chain. The difference with the conventional chain is that in the short supply chain the primary ... [more ▼]

Purpose – In recent years consumers in Belgium have shown a great interest for foods from the short supply chain. The difference with the conventional chain is that in the short supply chain the primary products are locally processed and sold directly by the producer to the consumer. The short supply chain has different microbiological quality and safety aspects in comparison with the conventional chain. The purpose of this paper is to evaluate these aspects. Design/methodology/approach – The methodology consists of analyzing the available scientific literature and results of microbiological analyses on foods from the short supply chain. Findings – The main findings were that Listeria monocytogenes was frequently detected (15 percent) in sampled raw dairy products whereas Salmonella was not isolated in 1,023 samples. Human pathogenic vero (cyto) toxin-producing Escherichia coli and Campylobacter spp. are potential hazards, in particular for products that are not thermally treated. Data with regard to E. coli counts showed a greater variability in products from the short supply chain compared to the conventional chain. Research limitations/implications – The paper discusses strengths and weaknesses with impact on microbial quality and safety in operation of food safety management in the short supply chain vs the conventional chain. Originality/value – This is the first paper that assesses the risks from the short supply chain vs the conventional chain and that makes recommendations for operators in the short supply chain [less ▲]

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See detailVoedselveiligheid van insecten : een stand van zaken
Claeys, Wendie; Van Huffel, Xavier; Sindic, Marianne ULg

in Food Science and Law (2015), 2

Insects appear to be an interesting alternative source for food proteins. pending a clear European legislation, 10 insect species are currently tolerated on the Belgian market by the Belgian Food Safety ... [more ▼]

Insects appear to be an interesting alternative source for food proteins. pending a clear European legislation, 10 insect species are currently tolerated on the Belgian market by the Belgian Food Safety Agency. Edible insects are quite nutritious, but like vertebrates, they may contain pathogenes and toxic substances which can be hazardous to our health when consumed. The potential risks may, however, be largely controlled by the correct application of good hygiene and manufacturing practices during the breeding and marketing of these insects. Additionally, it is important to respect the appropriate storage and preparation conditions to heat the insects before consumption. Moreover, a possible allergic reaction of persons who are allergic to shellfishand/or dust mites cannot be excluded. [less ▲]

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See detailEvaluation of the oxidative stability of blends of ‘Arbequina’ olive oils with other monovarietal olive oils
Mansouri, F.; Ben Moumen, A.; Houmy, N. et al

in Olivae (Official Journal of the International Olive Council) (2014), 120

Like elsewhere in the Mediterranean, the olive oil sector is one of the strategic branches of the Moroccan economy owing to its social and economic significance. This research entailed evaluation of the ... [more ▼]

Like elsewhere in the Mediterranean, the olive oil sector is one of the strategic branches of the Moroccan economy owing to its social and economic significance. This research entailed evaluation of the oxidative stability of olive oils made up of a blend of ‘Arbequina’ olive oil with ‘Arbosana’ and ‘Koroneiki’ monovarietal oils known for their high content of natural antioxidants (phenols and tocopherols) and their superior oxidative stability compared with ‘Arbequina’ oil. The monovarietal oils produced from the ‘Arbequina’, ‘Arbosana’ and ‘Koroneiki’ varieties, which have recently been introduced under intensive cultivation in the eastern region of Morocco, underwent physico–chemical characterisation to determine quality criteria, natural antioxidant content, fatty acid composition and triacylglycerol profile. The Rancimat test* was performed to assess the oxidative stability of these monovarietal oils and their three-variety blends. The oxidation tests were performed on five freshly prepared blends (A) of the three varieties – ‘Arbequina’/’Arbosana’/‘Koroneiki’ – according to the following volume ratios: A1: 60/30/10; A2: 60/20/20; A3: 60:10:30; A4: 50:25:25 and A5: 40:30:30. The test results show that blends A4 and A5 displayed the best oxidative stability, recording respective values of 72.67 h and 75.42 h. These results are comparable to those obtained for ‘Arbosana’ monovarietal oil (75.42 h), which is considered to be relatively stable. Hence, blending is an excellent tool for enhancing oils produced from varieties which, despite their excellent initial quality and their organoleptic attributes, are handicapped by their poor stability, as is the case of ‘Arbequina’ oil. [less ▲]

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See detailDigestibilité et fermentation intestinale de deux sources de protéines animales, soumises ou non à un traitement thermique, chez le rat en croissance
POELAERT, Christine ULg; Despret, Xavier; Thewis, André ULg et al

in Nutrition Clinique et Metabolisme (2014, December), 28(Supplement 1), 176-177

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See detailL'analyse de risques, à dimension humaine au sein de mon organisation
Sindic, Marianne ULg; Delvosalle, Christian; Bruyr, Dominique et al

Scientific conference (2014, October 15)

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See detailValorization of Tunisian secondary date varieties (Phoenix Dactylifera L.) by hydrothermal treatments : New fiber concentrates with antioxidant properties
Mrabet, Abdessalem; Rodriguez-Gutierrez, Guillermo; Guillen-Bejarano, Rafael et al

in LWT - Food Science and Technology (2014)

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See detailBehavior of Listeria monocytogenes in sheep raw milk cheeses: a study at different stages of production and shelf-life"
N'Guessan, Elise; Amara, Nassima; Godrie, Thérèse ULg et al

Poster (2014, September 18)

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See detail2. Variétés - 1. Froment d'hiver
Meza Morales, Walter ULg; Couveur, Luc; Eylenbosch, Damien ULg et al

in Bodson, Bernard; Destain, Jean-Pierre (Eds.) Livre Blanc Céréales (2014, September 11)

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See detailConditioning materials with biomacromolecules: composition of the adlayer and influence on cleanability
Toure, Yetioman ULg; Genet, J. Michel; Dupont-Gillain, C. Christine et al

in Journal of Colloid and Interface Science (2014), 432

The influence of substrate hydrophobicity and biomacromolecules (dextran, bovine serum albumin - BSA) adsorption on the cleanability of surfaces soiled by spraying aqueous suspensions of quartz particles ... [more ▼]

The influence of substrate hydrophobicity and biomacromolecules (dextran, bovine serum albumin - BSA) adsorption on the cleanability of surfaces soiled by spraying aqueous suspensions of quartz particles (10 to 30 µm size), then dried, was investigated using glass and polystyrene as substrates. The cleanability was evaluated using radial flow cell (RFC). The surface composition was determined by X-ray photoelectron spectroscopy (XPS). The interpretation of XPS data allowed the complexity due to the ubiquitous presence of organic contaminants to be coped with, and the surface composition to be expressed in terms of both the amount of adlayer and the mass concentration of adlayer constituents. When soiled with a suspension of particles in water, glass was much less cleanable than polystyrene, which was attributed to its much lower water contact angle, in agreement with previous observations on starch soil. Dextran was easily desorbed and did not affect the cleanability. The presence of BSA at the interface strongly improved the cleanability of glass while the contact angle did not change appreciably. In contrast, soiling polystyrene with quartz particles suspended in a BSA solution instead of water did not change markedly the cleanability, while the contact angle was much lower and the aggregates of soiling particles were more flat. These observations are explained by the major role of capillary forces developed upon drying, which influence the closeness of the contact between the soiling particles and the substrate and, thereby, the adherence of particles. The capillary forces are proportional to the liquid surface tension and depend in a more complex way on contact angles of the particles and of the substrate. The dependence of cleanability on capillary forces, and in particular on the liquid surface tension, is predominant as compared with its dependence on the size and shape of the soiling aggregates, which influence the efficiency of shear forces exerted by the flowing water upon cleaning. [less ▲]

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See detailEtude de l'effet du conditionnement, séchage et de la conservation par le froid sur la qualité des dattes au Maroc
El Yacoubi, O.; Elhoumaizi, A.; Sindic, Marianne ULg

Scientific conference (2014, May 15)

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See detailEvaluation de l'effet antidiabétique de l'huile du figuier de barbarie (Opuntia ficus-indica (L.) Mill.) (Communication orale)
Berraouan, A.; Mekhfi, H.; Ziyyat, A. et al

Scientific conference (2014, May 15)

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See detailIdentification de la composition en arômes des miels de la région orientale du Maroc (Communication orale)
Abeslami, Azzedine; Fauconnier, Marie-Laure ULg; Sindic, Marianne ULg et al

Scientific conference (2014, May 15)

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See detailBilan du programme P3 et perspectives de valorisation des acquis de la recherche
Sindic, Marianne ULg

Scientific conference (2014, May 15)

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See detailOil content and fatty acid composition of almond kernels produced in less-favored areas of northeast region of Morocco
Houmy, Nadia ULg; Sindic, Marianne ULg; Amehrech, Imad et al

Poster (2014, April 02)

The almond tree (Prunus dulcis) is a drought tolerant crop. Being a rustic plant, almond tree can grow in varied climates (1) and frequently used in dryland farming. The ability of almond trees to ... [more ▼]

The almond tree (Prunus dulcis) is a drought tolerant crop. Being a rustic plant, almond tree can grow in varied climates (1) and frequently used in dryland farming. The ability of almond trees to tolerate summer heat and winter cold and to endure high water deficits are prove of its efficiency in valorization of semi-arid areas. For all these reasons, a new project of almond plantation (Profao) is implemented for valorization of marginal sols in eastern region of Morocco with the aim of helping population to have a stake in their rural economies. In this region, self-consumption constitute the important part of the almond production, which has high costs and lower profitability. Almonds are a good source of vegetable oil, protein and mineral bio elements. Many information on almond constituents and almond crops are available in Europe and USA (2), few references occur in the bibliography concerning almond crop in Morocco but there is no data on physicochemical characterization of almond and derivatives products. Therefore, in this preliminary study, sweet almond oils of four varieties (Feragnès, Ferraduel, Marcona and Fournat) were extracted mechanically and by soxhlet. Results showed that yield of oil from almonds crushed mechanically varies between 46 and 60 % of the dry mass and comparable profiles of fatty acid (FA) and triglycerides for the analyzed almond oils. The two main FA of those almond oils are unsaturated oleic acid (56-74%) and linoleic acid (19-25%); followed by Palmitic acid (2.5-8%), Palmitoleic and stearic acids, that range between 0.2-2.8% and finally minor FA (Linolenic & Arachidic acids) with quantities less than 0.1%. [less ▲]

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See detailINFLUENCE OF WHEY PROTEIN DENATURATION ON ADHERENCE
Toure, Yetioman ULg; Rouxhet, G. Paul; Dupont-Gillain, C. Christine et al

Conference (2014, April)

This work reports on the influence of -lactoglobulin (β-LGB) and of its denaturation on the adherence of quartz particles, taken as a model of particulate soil, on stainless steel AISI 304 with mirror ... [more ▼]

This work reports on the influence of -lactoglobulin (β-LGB) and of its denaturation on the adherence of quartz particles, taken as a model of particulate soil, on stainless steel AISI 304 with mirror finish. The substrate was soiled with quartz suspensions in water or in β-LGB solutions as such or previously heated at 75°C, and dried at room temperature or in an oven at 75°C. Cleanability was evaluated after exposure to water in a radial flow chamber. Auxiliary characterizations were the surface tension and protein concentration of the solution, surface analysis of the substrate by X-ray photoelectron spectroscopy (XPS) and contact angle measurements. The contact of stainless steel with -LGB led to adsorption of the protein, which dominated the composition of the organic layer with respect to contaminants initially present, and was not markedly desorbed upon rinsing. The presence of β-LGB at the quartz particle/substrate interface slightly increased the adherence, which was further increased when the protein was denatured. On the other hand, denaturation of -LGB enhanced its surfactant effect at the water/air interface. Comparison with systems investigated before suggests that the influence of protein via droplet spreading and soiling particles aggregation may be of minor importance compared to direct effects on the substrate/quartz interface. Stainless steel does not behave as a hydrophilic substrate owing to its surface contamination with organic compounds. It appears suitable to examine the influence of the initial surface state of stainless steel on its behavior regarding soiling and cleaning. [less ▲]

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See detailINFLUENCE OF WHEY PROTEIN DENATURATION ON ADHERENCE
Toure, Yetioman ULg; Rouxhet, G. Paul; Dupont-Gillain, C. Christine et al

in Dr Wilson, I.; Chew, Y.M.J. (Eds.) Fouling and Cleaning in Food Processing (2014, April)

This work reports on the influence of -lactoglobulin (β-LGB) and of its denaturation on the adherence of quartz particles, taken as a model of particulate soil, on stainless steel AISI 304 with mirror ... [more ▼]

This work reports on the influence of -lactoglobulin (β-LGB) and of its denaturation on the adherence of quartz particles, taken as a model of particulate soil, on stainless steel AISI 304 with mirror finish. The substrate was soiled with quartz suspensions in water or in β-LGB solutions as such or previously heated at 75°C, and dried at room temperature or in an oven at 75°C. Cleanability was evaluated after exposure to water in a radial flow chamber. Auxiliary characterizations were the surface tension and protein concentration of the solution, surface analysis of the substrate by X-ray photoelectron spectroscopy (XPS) and contact angle measurements. The contact of stainless steel with -LGB led to adsorption of the protein, which dominated the composition of the organic layer with respect to contaminants initially present, and was not markedly desorbed upon rinsing. The presence of β-LGB at the quartz particle/substrate interface slightly increased the adherence, which was further increased when the protein was denatured. On the other hand, denaturation of -LGB enhanced its surfactant effect at the water/air interface. Comparison with systems investigated before suggests that the influence of protein via droplet spreading and soiling particles aggregation may be of minor importance compared to direct effects on the substrate/quartz interface. Stainless steel does not behave as a hydrophilic substrate owing to its surface contamination with organic compounds. It appears suitable to examine the influence of the initial surface state of stainless steel on its behavior regarding soiling and cleaning. [less ▲]

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