References of "Sindic, Marianne"
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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 ULg; 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 ULg; 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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See detailLes défis de l'agroalimentaire: exemple de l'huile de palme
Delacharlerie, Sophie ULg; Chèné, Christine; Sindic, Marianne ULg

Scientific conference (2012, June 26)

Detailed reference viewed: 37 (13 ULg)
See detailOutils pour la maîtrise de la qualité nutritionnelle
Chèné, Christine; Delacharlerie, Sophie ULg; Sindic, Marianne ULg

Scientific conference (2012, June 26)

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See detailMaîtriser la DLUO : Pistes méthodologiques
Delacharlerie, Sophie ULg; Chèné, Christine; Sindic, Marianne ULg

Scientific conference (2012, June 26)

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See detailPolémique autour de l'huile de palme: Instantanés d'un secteur en crise
Delacharlerie, Sophie ULg; Poncelet, Céline ULg; Chèné, Christine et al

in Industries Alimentaires et Agricoles (2012), 2012(Mai-Juin), 42-47

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See detailUne cellule d'encadrement pour les producteurs transformateurs
Helleputte, Murielle ULg; De Laubier, Juliette ULg; Di Tanna, Sybille ULg et al

in Wallonie Elevages (2012), 4

La Cellule Qualité Produits Fermiers possède un guichet unique auquel le producteur-transformateur peut s'adresser pour toute question relative à son projet de diversification. En fonction de la demande ... [more ▼]

La Cellule Qualité Produits Fermiers possède un guichet unique auquel le producteur-transformateur peut s'adresser pour toute question relative à son projet de diversification. En fonction de la demande, il est dirigé vers le ou les pôles compétents. [less ▲]

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See detailAnalysis of virgin olive oil volative fraction from two distinct geographical areas of eastern Morocco
Tanouti, K.; Serghini Caid, H.; Abid, M. et al

Conference (2012, March 09)

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See detailAOP/IGP en viande et produits de viande - Intérêts, difficultés et perspectives
Sindic, Marianne ULg; Helleputte, Murielle ULg

Scientific conference (2012, March 07)

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See detailÉvaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiques instrumentales et sensorielles d’une matrice de type cake
Delacharlerie, Sophie ULg; Poncelet, Céline ULg; Chèné, Christine et al

in Oléagineux, Corps gras, Lipides (2012), 19(2), 101-110

Six types of fats (oils, shortenings and margarines) from different vegetable (hydrogenated or not) or animal origins have been studied in a cake model. Cakes have been characterized through Texture ... [more ▼]

Six types of fats (oils, shortenings and margarines) from different vegetable (hydrogenated or not) or animal origins have been studied in a cake model. Cakes have been characterized through Texture Profile Analysis and sensory evaluation. Texture analysis shows that studied fats can be classified in two main categories, giving different texture characteristics: liquid oils on one hand and fats containing a solid fraction on the other. Descriptive sensory evaluation leads to the same conclusions. On the contrary, hedonic sensory evaluation shows no difference between the different fats. The results in this paper indicate also that shortenings classical solid fat content can be reduced, without impact on the final product characteristics. This paper shows thus that the nutritional profile of bakery products can be improved, without sacrificing the sensory quality. Notably, the palm oil content (and thus the saturated fatty acids content) reduction of today shortenings could be an answer to nutritional and environmental concerns. [less ▲]

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See detailCaractérisation des coposés volatils des huiles d'olive produites dans des coopératives de la région orientale du Maroc
Tanouti, K.; Serghini-Caid, H.; Sindic, Marianne ULg et al

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

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