References of "Sindic, Marianne"
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See detailDaily intake and bacteriological quality of meat consumed in the households of Kigali city (Rwanda)
Niyonzima, Eugène; Ongol, Martin Patrick; Kimonyo, Anasthase et al

Poster (2015, February 05)

Meat is worldwidely known to be a nutrient rich food. It provides valuable amounts of proteins,vitamins such as retinol and vitamin B12 and minerals namely iron, selenium and zinc with an increased ... [more ▼]

Meat is worldwidely known to be a nutrient rich food. It provides valuable amounts of proteins,vitamins such as retinol and vitamin B12 and minerals namely iron, selenium and zinc with an increased bioavailability than found in other dietary sources [1]. Along the production chain, meat can get contaminated by a wide range of spoilage and/or pathogenic microorganisms from the farm, slaughtering environment and distribution. The actual number of foodborne infections attributable to meat is difficult to assess accurately, principally because only a small proportion of illness cases is officially reported. However, by using outbreak data published internationally, Greig and Ravel [2] reported that 12.7 % of reported foodborne outbreaks were attributable to beef while 10.5 and 4.6 % were associated with chicken and pork, respectively. According to the same authors, Salmonella spp. and pathogenic E.coli, respectively, were identified as the causal agents in 32.9 and 34.6 % of foodborne outbreaks of bacterial origin attributable to beef. The objective of this study was to determine the meat consumption pattern in different socio-conomical categories of the population of Kigali city and to assess the bacteriological quality of the consumed meat. [less ▲]

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See detailBiochemical characterisation of the seed oils of four safflower (Carthamus tinctorius) varieties grown in north-eastern of Morocco
Ben Moumen, Abdessamad; Mansouri, Farid; Richard, Gaetan ULg et al

in International Journal of Food Science & Technology (2015)

The quality of the oil of four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri), which were cultivated at the experimental station in Oujda (a semi ... [more ▼]

The quality of the oil of four safflower 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) was evaluated through analysis of their phenolic and carotenoid contents. The composition of the phenolic compounds of safflower oil has not yet been documented. Therefore, in this preliminary study, Thirty different phenolic compounds were identified, and significant differences between the oil varieties were observed (P < 0.05). In the seed oil from the Rancho and Sharda safflower varieties, the main phenolic compound was trans-chalcone, representing 13.45% and 11.8%, respectively, of the total phenolics, whereas in Cartamar and Cartafri oils, naringin accounted for 26.82% and 16.5%, respectively, of the total phenolics. The total carotenoid contents ranged from 1.13 mg/kg (Rancho) to 1.34 mg/kg (Cartamar and Cartafri).We observed that b-cryptoxanthin (0.31–0.37 mg/kg) and b-carotene (0.3–0.35 mg/kg) were the predominant carotenoids in all of the safflower oils that were studied. [less ▲]

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See detailA survey of bacteria found in Belgian dairy farm products
N'Guessan, Elise; Godrie, Thérèse ULg; De Laubier, Juliette ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2015), 19(4), 346-354

Description of the subject. Due to the potential hazards caused by pathogenic bacteria, farm dairy production remains a challenge from the point of view of food safety. As part of a public program to ... [more ▼]

Description of the subject. Due to the potential hazards caused by pathogenic bacteria, farm dairy production remains a challenge from the point of view of food safety. As part of a public program to support farm diversification and short food supply chains, farm dairy product samples including yogurt, ice cream, raw-milk butter and cheese samples were collected from 318 Walloon farm producers between 2006 and 2014. Objectives. Investigation of the microbiological quality of the Belgian dairy products using the guidelines provided by the European food safety standards. Method. The samples were collected within the framework of the self-checking regulation. In accordance with the European Regulation EC 2073/2005, microbiological analyses were performed to detect and count Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus. Results. Even when results met the microbiological safety standards, hygienic indicator microorganisms like E. coli and S. aureus exceeded the defined limits in 35% and 4% of butter and cheese samples, respectively. Unsatisfactory levels observed for soft cheeses remained higher (10% and 2% for S. aureus and L. monocytogenes respectively) than those observed for pressed cheeses (3% and 1%) and fresh cheeses (3% and 0%) (P ≥ 0.05). Furthermore, the percentages of samples outside legal limits were not significantly higher in the summer months than in winter months for all mentioned bacteria. Conclusions. This survey showed that most farm dairy products investigated were microbiologically safe. However, high levels of hygiene indicators (e.g., E. coli) in some products, like butter, remind us of applying good hygienic practices at every stage of the dairy production process to ensure consumer safety. [less ▲]

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See detailPhytosterols composition of virgin olive oils from cultivars introduced in eastern Morocco in comparison to Picholine Marocaine
Mansouri, F.; Ben Moumen, A.; Richard, Gaetan ULg et al

in Journal of Materials and Environmental Science (2015), 6(8), 2322-2329

The aim of this study is to characterize monovarietal virgin olive oils (VOOs) of three European cultivars (Arbequina, Arbosana and Koroneiki), grown under high-density plantation system in eastern ... [more ▼]

The aim of this study is to characterize monovarietal virgin olive oils (VOOs) of three European cultivars (Arbequina, Arbosana and Koroneiki), grown under high-density plantation system in eastern Morocco, by comparison of their phytosterols profiles. First, physicochemical properties of these monovarietal VOOs as well as their contents of pigments and phenols were analyzed. Then, VOOs phytosterols profiles were determined by GC-FID, and show that b-sitosterol is the most abundant sterol which represent 75 to 79 % of total phytosterols in analyzed olive oils. On the basis of these results, a comparison between these monovarietal VOOs and olive oil of Picholine marocaine (autochthonous olive tree) has been carried out, and shows that majority of analytical parameters presented statistically significant differences (p < 0.05). The examined olive varieties produce excellent oils with a chemical composition within the regulatory limits and an appreciable amount of phytosterols. In addition, results showed that, total phytosterols content of olive oil from Picholine marocaine is significantly higher (2348.78 mg kg-1) than values observed for VOOs of European cultivars, which range from 1595 to 1971mg kg-1 but, Koroneiki’s VOO has the highest phenols content (493.66 mg kg-1) and the highest pigments content (3.94 and 2.17 mg kg-1 respectively for chlorophylls for carotenoids). Lastly, according to VOOs' content of minor components (phenols, pigments and phytosterols), the hierarchical cluster analysis shows a good discrimination between olive tree varieties. [less ▲]

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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 detailCaractérisation préliminaire de quelques variétés d’amande cultivées dans la région orientale du Maroc
Houmy, Nadia; Elmoudden, S.; Boujnah, M. et al

Poster (2014, November 21)

L’amande est un fruit sec riche en huile, protéines, glucides et vitamines. Il est consommé tel quel (séché, grillé) ou transformé sous d’autres formes tel que la pâte d’amande. L’huile d’amande est très ... [more ▼]

L’amande est un fruit sec riche en huile, protéines, glucides et vitamines. Il est consommé tel quel (séché, grillé) ou transformé sous d’autres formes tel que la pâte d’amande. L’huile d’amande est très utilisée en dermatologie pour ses propriétés cosmétiques, adoucissantes et hydratantes. Ce travail de recherche appliquée est mené en collaboration avec la DRA-oriental et la DPA d’Oujda. Il s’agit d’une contribution au développement la filière amandier dans la région qui porte sur la valorisation de l’amande et ces dérivées principalement l’huile et le tourteau d’amandes. Dans cette étude préliminaire les huiles et tourteaux de 5 variétés cultivées dans la région orientale (Marcona, Ferragnes-Ferraduel, Fournat et Beldi) ont été analysées. Les amandes ont été fournis par la coopérative Sidi Bouhria-Oujda et l’extraction mécanique d’huiles d’amandes des 5 principales variétés (Marcona, Ferragnes-Ferraduel, Fournat et Beldi), cultivées dans la région orientale a été réalisée par une presse à huile au niveau de la société PRODIGIA (Casablanca). Dans ce cas et selon la variété, les rendements en huile varient entre 46 et 60% MS. Le rendement en huiles par extraction chimique diffère de celui réalisé par presse mécanique. La différence est nette dans le cas de variété Marcona connue pour sa richesse en fibres. Les analyses chimique portent sur l’acidité des huiles d’amandes qui se situe entre 0,0197 et 0,0491%, Indice de Peroxyde se varie entre 6,43 et 16,4 (meq./kg) et la détermination des profils des acides gras (AG). A ce propos les profils d’acides gras des cinq variétés montrent trois AG majoritaires qui sont par ordre d’importance l’acide oléique (C18 :1), acide linoléique (C18 :2) et l’acide palmitique (C16) et dont les teneurs se situent respectivement entre 63,54-72,87% pour C18 :1, 17,84- 25,45% pour C18 :2 et 6,53 et 7,91% pour C16. La comparaison quantitative d’acides gras majoritaires montre une différence significative entre les variétés analysées. Le tourteau comme sous-produits de trituration mécanique contient toujours une quantité résiduelle d’huile, leurs teneurs en protéines totaux se situent entre 47 et 49 % MS et leurs teneurs en sucre totaux se situe entre 12,6 à 14%.MS. Il s’agit là d’un coproduits de trituration qui est également riche en fibres et qui mérite d’être valorisé par voie de technologie alimentaire. [less ▲]

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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 detailQuel avenir pour le beurre de ferme en Wallonie ?
Winandy, Stéphane ULg; Godrie, Thérèse ULg; Ringuet, Mélanie ULg et al

Conference given outside the academic context (2014)

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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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