References of "Sindic, Marianne"
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See detailDétermination de la stabilité de l'huile de Cactus
Zine, Salma; El Hadek, Miloud; Hassani, Lalla Mina Idrissi et al

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 ▲]

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See detailEtude de l'extraction de l'huile de Cactus
Zine, Salma; El Hadek, Miloud; Hassani, Lalla Mina Idrissi et al

in Ouvrage collectif (Ed.) 4ème Symposium International Plantes Aromatiques et Médecinales "De la plante à la pratique tharapeutique" SIPAM4 (2011, May 12)

Généralement en été, les quantités en figues de barbarie se trouvent en surabondance dans les lieux de production plus que sur les lieux de vente. Les lieux de production se trouvent loin de ceux de ... [more ▼]

Généralement en été, les quantités en figues de barbarie se trouvent en surabondance dans les lieux de production plus que sur les lieux de vente. Les lieux de production se trouvent loin de ceux de consommation et les périodes de récolte coïncident avec les moments les plus chauds de l'année. Ces facteurs facilitent l'altération des fruits par divers phénomènes physiques, chimiques et microbiologiques, ce qui entraîne d'énormes pertes pour les producteurs. Les rejets de fruits sont des sources de graines riches en huile. [less ▲]

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See detailCaractérisation physicochimique et évaluation de la qualité des dattes des cultivars de palmier dattier de la région de Figuig
Hasnaoui, A.; ElHoumaizi, M. A.; Hakkou, A. et al

Poster (2011, May)

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See detailRôle du réseau REQUASUD en matière de qualité des produits.
Sindic, Marianne ULg

Scientific conference (2011, April 07)

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See detailLa Cellule Qualité Produits Fermiers partenaire de diversification. Bilan microbiologique des produits laitiers artisanaux
Sanchez-Alcaraz, Maria-Thérésa ULg; Helleputte, Murielle ULg; Godrie, Thérèse ULg et al

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

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See detailVariabilité et amélioration des aptitudes à la transformation fermière du lait au travers du projet ProFARMilk
Colinet, Frédéric ULg; Sindic, Marianne ULg; Anceau, Christine ULg et al

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

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See detailINFLUENCE OF DRYING TEMPERATURE ON THE CORN WET-MILLING PROCESS: REVIEW
Malumba Kamba, Paul ULg; Janas, Sébastien; Sindic, Marianne ULg et al

in Filipovic, Lovro, A. (Ed.) Milling: Operations, Applications and Industrial Effects (2011)

In order to separate its major components, corn kernel is processed using the wet-milling process during which steeping, milling and starch/gluten separations appear to be the most important operations ... [more ▼]

In order to separate its major components, corn kernel is processed using the wet-milling process during which steeping, milling and starch/gluten separations appear to be the most important operations. To improve the efficiency of this process, corn wet-milling industry expended considerable resources focusing on improved process control, more efficient process equipment and on the development of hybrids that decrease the variability and reduce production costs. However, important variability is still observed according to the thermal history of grain after harvesting. The present article reviews up-to-date literature on the effect of drying conditions on the corn wet-milling performance and the physicochemical and functional properties of corn wet-milled fraction. Literature in this topic shows that high drying temperature combined with high initial moisture content of grain impact significantly the wet-milling performance and the quality of recovered materials. Further studies on the influence of drying process on the quality of starch, gluten, germ and fiber recovered during the wet-milling process are needed and would help to develop more accurate engineering and economic models for the corn wet milling process. [less ▲]

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See detailEffect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality
Nindjin, Charlemagne; Amani, G. N.; Sindic, Marianne ULg

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 ▲]

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See detailCaractérisation des composés 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

Poster (2011)

L'objectif principal de cette étude est de faire progresser nos connaissances sur le profil volatil des huiles d’olive produite dans les régions du Maroc oriental. L’identification des composés volatils des ... [more ▼]

L'objectif principal de cette étude est de faire progresser nos connaissances sur le profil volatil des huiles d’olive produite dans les régions du Maroc oriental. L’identification des composés volatils des échantillons d’huiles d’olive provenant des coopératives de la région orientale du Maroc et la comparaison aux profils de volatils d’huiles européennes a été réalisée on utilisant la méthode de la microextraction en phase solide (SPME) couplée à la GC/MS. [less ▲]

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See detailPhysico-chemical mechanisms affecting the adherence of starch granules on materials with different hydrophobicities
Detry, Jean; Sindic, Marianne ULg; Servais, Marjorie et al

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

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See detailEtiquetage nutritionnel : quels repères?
Delacharlerie, Sophie ULg; Roussez, Noémie; Poncelet, Céline et al

in Food Science and Law (2011), 5

A l’heure où l’Union européenne prépare un texte qui pourrait rendre l’étiquetage nutritionnel obligatoire d’ici 2014, le présent article réalise un tour d’horizon des législations et pratiques en vigueur ... [more ▼]

A l’heure où l’Union européenne prépare un texte qui pourrait rendre l’étiquetage nutritionnel obligatoire d’ici 2014, le présent article réalise un tour d’horizon des législations et pratiques en vigueur au sein de l’Union européenne en matière d’étiquetage nutritionnel. Les différents systèmes de représentation ainsi que les différents types de valeurs de référence sont présentés et discutés. La liste des avantages et inconvénients de chaque option possible sert de base à une réflexion sur les limites des pratiques actuelles et permet de proposer quelques pistes d’amélioration. Les différentes informations présentées visent à la fois à aider à une meilleure compréhension de l’étiquetage nutritionnel par le public non averti, mais aussi à permettre aux professionnels du secteur de poser leurs choix de manière éclairée. [less ▲]

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See detailPossible Influence of Surfactants and Proteins on the Efficiency of Contact Agar Microbiological Surface Sampling
Deckers, Sylvie M.; Sindic, Marianne ULg; Anceau, Christine ULg et al

in Journal of Food Protection (2010), 73(11), 2116-2122

Agar contact microbiological sampling techniques, based on a transfer of the microorganisms present on a surface to a culture medium, are widely used to assess and control surface cleanliness and to ... [more ▼]

Agar contact microbiological sampling techniques, based on a transfer of the microorganisms present on a surface to a culture medium, are widely used to assess and control surface cleanliness and to evaluate microbial contamination levels. The effectiveness of these techniques depends on many environmental parameters that influence the strength of attachment of the bacteria to the surface. In the present study, stainless steel and high density polyethylene surfaces were inoculated with known concentrations of Staphylococcus epidermidis. Following an experimental design, the surfaces were sampled with different types of replicate organism direct agar contact plates and Petrifilm; results indicated that recovery rates were influenced by the presence of egg white albumin or Tween 80 in the inoculum solutions or by the introduction of surfactants into the contact agar of the microbiological sampling techniques. The techniques yielded significantly different results, depending on sampling conditions, underlining the need for a standardization of laboratory experiments to allow relevant comparisons of such techniques. [less ▲]

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See detailMicrobiological Analyses of Raw Milk Cheeses from Walloon Farms
Sanchez-Alcaraz, Maria-Thérésa ULg; Godrie, Thérèse ULg; Helleputte, Murielle ULg et al

Poster (2010, September 16)

For several years now, the Walloon Region has been supporting a project to help and follow farmers through their diversification activities: la Cellule Qualité Produits Fermiers (CQPF). Among their ... [more ▼]

For several years now, the Walloon Region has been supporting a project to help and follow farmers through their diversification activities: la Cellule Qualité Produits Fermiers (CQPF). Among their partners, the Process and Quality Engineering Laboratory in the Department of Food Technology of the Agricultural University of Gembloux is in charge of the hygienic supervision, ensuring the implementation of self-evaluation systems based on the HACCP principles and good hygiene practice guidelines. For four years, the CQPF has been following almost a hundred Walloon cheesemaking artisans using raw milk from cow, goat and ewe. According to the Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, analyses of microbiological pathogens have to be performed regularly to guarantee healthy and hazard free raw milk products. The results of microbiological analyses from raw milk cheeses of our artisans between January 2007 and June 2010 are presented below. We were interested on showing firstly, if the quality of the Walloon cheeses follow the standards of food safety criteria established by the European regulation, and secondly, if there is a trend for pathogen contamination throughout the year. [less ▲]

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See detailVariétés - 1. Froment d'hiver
Seutin, Benoit ULg; Vancutsem, Françoise ULg; Couvreur, Luc et al

in Livre Blanc: Céréales - Gembloux - Informations avant les semis (2010, September 09)

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See detailPotential estimation of titratable acidity in cow milk using mid-infrared spectrometry
Colinet, Frédéric ULg; Soyeurt, Hélène ULg; Anceau, Christine ULg et al

Conference (2010, June)

Milk coagulation has a direct effect on cheese yield. Several factors influence the milk coagulation kinetics. In addition to calcium and milk protein concentrations, titratable acidity influences all the ... [more ▼]

Milk coagulation has a direct effect on cheese yield. Several factors influence the milk coagulation kinetics. In addition to calcium and milk protein concentrations, titratable acidity influences all the phases of milk coagulation. The objective of this research was to study the feasibility of prediction of titratable acidity directly in bovine milk using mid-infrared spectrometry. In order to maximize the variability in the measurements of titratable acidity, milk samples were collected on basis of several criteria (e.g. breeds). The titratable acidity was recorded as Dornic degree. All samples were also analyzed by MIR spectrometry. Using partial least squares regressions and first derivative pretreatment of spectral data, a calibration equation was built to predict the Dornic degree in cow milk. First results were promising and showed the potentiality to this calibration. The calibration and cross-validation coefficients of determination were 92.25 and 89.88 %, respectively. Moreover, the ratio of standard error of prediction to standard deviation was 3.13 and permits us to consider the calibration equation as usable in most application such as scientific researches and the screening of the Walloon dairy herd particularly in order to improve the milk coagulation properties. [less ▲]

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