References of "Sindic, Marianne"
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See detailComparative study of the effect of drying temperatures and heat-moisture treatment on the physicochemical and functional properties of corn starch
Malumba Kamba, Paul ULg; Janas, Sébastien ULg; Roiseux, Olivier et al

in Carbohydrate Polymers (2010), 79(3), 633-641

This manuscript compares the modifications induced by the heat-moisture treatment of native starch (HMT) and by the hot-air drying of corn on wet-milled starch granules. High temperatures applied during ... [more ▼]

This manuscript compares the modifications induced by the heat-moisture treatment of native starch (HMT) and by the hot-air drying of corn on wet-milled starch granules. High temperatures applied during both corn drying and HMT reduced the swelling capacity of granules, increased the starch gelatinization temperatures and decreased their residual enthalpy. Pasting behaviour of pre-treated starch showed a decrease of peak and breakdown viscosity when corn drying and HMT temperatures increased. Microscopic analysis showed that after hydrothermal treatment, starch granules extracted from corn dried at lower temperature swell more significantly than those extracted from corn dried at higher temperature. All these changes suggest the occurring of structural modifications within starch granules during high-temperature pre-treatments. At similar temperatures and initial moisture contents, HMT affected the physicochemical and functional properties of cornstarch more dramatically than hot-air drying. Differences induced by these two treatments were attributed to the availability of water around granules during these two pre-treatment procedures. [less ▲]

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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

in ICAR Technical Series (2010), 14

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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See detailChemical composition and Microbial Quality of dates grown in Figuig oasis of Marocco
Hasnaoui, Amina; ElHoumaizi, Mohamed Aziz; Asehraou, Abdeslam et al

in International Journal of Agriculture and Biology (2010), 12(2), 311-314

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See detailMicrobiological state of the art of walloon farm raw milk butter (2006 – 2009).
Godrie, Thérèse ULg; Di Tanna, Sybille ULg; Helleputte, Murielle ULg et al

in Fourteenth conference on food microbiology (2009, June)

For several years, Walloon Region has been supporting financially a project to help farmers: la Cellule Qualité Produits Fermiers (CQPF). This project aims to accompany farmers in their diversification ... [more ▼]

For several years, Walloon Region has been supporting financially a project to help farmers: la Cellule Qualité Produits Fermiers (CQPF). This project aims to accompany farmers in their diversification activities. In this context, Agricultural University of Gembloux, Department of Food Technology and “Centre d’Expertise pour la Qualité” have ensured and are ensuring autocontrol system implementation based on the HACCP principles, together with the application of good hygiene practice. In this context, microbiological analyses on farm raw milk butter have been performed. Results collected during the period from September 2006 to April 2009 are presented below. [less ▲]

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See detailPotentiel d'utilisation de régime à valeur OEB negative : essai croissance-finition de taurillons BBB.
Decruyenaere, Virginie; Bonnet, M.; Poncelet, Céline ULg et al

in Les filières aniales dans la tourmente : produire plus et mieux avec moins (2009)

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See detailValorisation de l'amidon de blé: incidences des modalités de culture sur les propriétés techno-fonctionnelles
Sindic, Marianne ULg; Massaux, Carine; Paridaens, A.-M. et al

Book published by Presses agronomiques de Gembloux (2009)

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See detailHydrodynamic systems used to assess surface fouling, soil adherence and cleaning in laboratory installations.
Detry, J. G.; Deroanne, Claude; Sindic, Marianne ULg

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2009)

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See detailFlow rate dependency of critical wall shear stress in a radial-flow cell
Detry, Jean G; Jensen, Bo Boye Busk; Sindic, Marianne ULg et al

in Journal of Food Engineering (2009), 92(1), 86-99

In the present work, a radial-flow cell was used to study the removal of starch particle aggregates from several solid substrates (glass, stainless steel, polystyrene and PTFE) in order to determine the ... [more ▼]

In the present work, a radial-flow cell was used to study the removal of starch particle aggregates from several solid substrates (glass, stainless steel, polystyrene and PTFE) in order to determine the critical wall shear stress value for each case. The particle aggregates were formed by aspersion of a water or ethanol suspension of starch granules on the surfaces. Depending on the substrate and on the suspending liquid, the aggregates differed in size and shape. Aggregate removal was studied at two flow rates. At the lower flow rate (Re-inlet = 955), the values of critical wall shear stress for the different surfaces suggested that capillary forces were, for all of them, playing an important role in aggregate adhesion since aqueous based aggregates were always more difficult to remove. At the higher flow rate (Re-inlet = 2016) the critical wall shear stress increased as a result of the change in the flow pattern in the vicinity of the aggregates and not because of changes in the type of particle adhesion. This raises the importance of the experimental conditions on assessing the critical wall shear stress since this parameter may not be always only directly related to the soil adhesion strength. (C) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailPhysicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria
Boudries, Nadia; Belhaneche, Naima; Nadjemi, Boubekeur et al

in Carbohydrate Polymers (2009), 78(3), 475-480

Pure starches were isolated from white and red sorghum cultivated in Tidikelt, a hyper and region situated in south Algeria. Amylose content, X-ray pattern and theological properties of starches were ... [more ▼]

Pure starches were isolated from white and red sorghum cultivated in Tidikelt, a hyper and region situated in south Algeria. Amylose content, X-ray pattern and theological properties of starches were examined. The amylose content in white sorghum starch (27.1%) was slightly higher than that in red sorghum (24.8%). The swelling power and the solubility behavior of both starches were nearly similar below 65 degrees C. At higher temperatures, starch isolated from the white sorghum cultivar showed higher swelling power and lower solubility index than pigmented sorghum starch. The pasting properties of starches determined by RVA, Rapid Visco Analyser showed different viscosity peaks. Red sorghum starch had a higher value (4731 cP) than white sorghum starch (4093 cP). For both sorghum, X-ray diffractograms exhibit an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity were estimated at 22.72% and 28.91%, respectively, for local white and red sorghum starch. DSC analysis revealed that sorghum starches present higher temperatures at the peak (70.60 and 72.28 degrees C for white and red sorghum starches, respectively) and lower gelatinization enthalpies (9.087 and 8.270 J/g for white and red sorghum starches, respectively) than other cereal starches. The results showed that physicochemical and functional properties of sorghum cultivar starches were influenced by the genotype and the environment. (C) 2009 Elsevier Ltd. All rights reserved. [less ▲]

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See detailInfluence of drying temperature on the wet-milling performance and the proteins solubility indexes of corn kernels
Malumba Kamba, Paul ULg; Janas, Sébastien ULg; Masimango, Thaddée et al

in Journal of Food Engineering (2009), 95

The effects of air drying temperature on the wet-milling performance and the proteins solubility indexes were investigated for corn kernels dried between 54°C and 130°C. It was observed that when the ... [more ▼]

The effects of air drying temperature on the wet-milling performance and the proteins solubility indexes were investigated for corn kernels dried between 54°C and 130°C. It was observed that when the drying temperature increases, the starch yield drops significantly. The gluten recovered increased abruptly for drying temperatures up to 80 C. The albumin, globulin and zein solubility indexes decreased continuously when corn drying temperatures increased. According to the temperatures used, the starch yield, the gluten recovered and the salt-soluble proteins solubility indexes were adjusted satisfactorily by using a two asymptotic logistic model. This model has the advantage of supplying information on the dynamic of the variation of described parameters. The solubility index of total salt-soluble proteins was shown to be a suitable indicator of the severity of the drying treatment in regard to the corn wet-milling performance. [less ▲]

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See detailLaminar flow in radial flow cell with small aspect ratios: Numerical and experimental study
Detry, Jean; Deroanne, Claude ULg; Sindic, Marianne ULg et al

in Chemical Engineering Science (2009), 64(1), 31-42

Studies on the effect of wall shear stress on soil and biofilm attachment and removal from a surface are one of the many applications of radial axisymmetrical flow. The particular nature of this flow ... [more ▼]

Studies on the effect of wall shear stress on soil and biofilm attachment and removal from a surface are one of the many applications of radial axisymmetrical flow. The particular nature of this flow allows taking advantage of a wide range of wall shear Stress applied at the analyzed surface in a single experiment. This type of experiments provides a critical radius up to which soil removal occurs. Good models are, however, still needed to convert the experimental data into critical wall shear stress. Analytical models are already available for creeping flow but Computational Fluid Dynamics must be applied for experiments performed at higher Reynolds numbers. The present study is a numerical analysis of the radial axisymmetrical flow for aspect ratios of 0.125, 0.25, 0.5 and 1 with inlet pipe Reynolds numbers varying from 0 to 2000, aiming at computing the wall shear stress distribution at any distance from the center. The simulations provided a thorough description of the complex flow pattern encountered close to the inlet section, which were validated for the laminar regime by dye injection. A total of up to four recirculation zones were identified in both numerical and experimental investigations. The experimental positions of these recirculation zones corresponded well to the numerical predictions. Based on this work, a map of the flow for the different aspect ratios was developed, which can be particularly interesting for the design of experimental devices involving axisymmetrical flow. (c) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailHygiene and Cleanability : a focus on surfaces.
Detry, J. G.; Sindic, Marianne ULg; Deroanne, Claude

in Critical Reviews in Food Science & Nutrition (2009)

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See detailLa Cellule qualité des produits fermiers
Helleputte, Murielle ULg; Sindic, Marianne ULg

in Les filières bovines dans la tourmente : produire plus et mieux avec moins. (2009)

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See detailComparison of rodac plates and petrifilm™ to assess the microbial contamination of food-contract surfaces/ importance of additieves
Deckers, Sylvie; Detry, Jean; Anceau, Christine ULg et al

in STRESS RESPONSES IN THE MICROBIAL WORLD (2008, December 18)

Assessing the microbial contamination level of surfaces is critical in environments where high hygiene levels are required. This is typically the case in food and catering industries or in hospitals and ... [more ▼]

Assessing the microbial contamination level of surfaces is critical in environments where high hygiene levels are required. This is typically the case in food and catering industries or in hospitals and medical appliances. On a routine base, RODAC plates and other techniques based on microbial transfer are generally used to quantify the microbial load of a surface. There are however still polemics on the limitations and performances of these techniques arising from the fact that the initial contamination level of a surface is never known and due to the difficulty of reproducing field conditions in laboratory environments. The present study brings further information in that direction. [less ▲]

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See detailComparison of rodac plates and petrifilm TM to assess the microbial contamination of food-contact surfaces : importance of additives
Deckers, Sylvie; Detry, Jean; Anceau, Christine ULg et al

in Proceedings of the Thirteenth Conference on Food Microbiology (2008, September)

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See detailEfficiency of sieving or classification for dry fractionation of aot mills and beta-glucans enrichment.
Roiseux, Olivier; Vanderbeke, E.; Blecker, Christophe ULg et al

Poster (2008, June)

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See detailQualité froment: L'amidon de blé, une matière première agricole aux caractéristiques et propriétés diverses mais maîtrisables
Bodson, Bernard ULg; Massaux, Carine; Paridaens, A. M. et al

in Livre Blanc: Céréales - Gembloux (2008, February 20)

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See detailHACCP organoleptique: guide pratique
Delacharlerie, Sophie ULg; de Biourge, Sandrine; Chèné, Christine et al

Book published by Les Presses Agronomiques de Gembloux asbl (2008)

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See detailInfluence of nitrogen fertilizer treatments on soft wheat starch characteristics
Massaux, Carine; Sindic, Marianne ULg; Paridaens, A. M. et al

in Weegels, P. L.; Courtin, C. M.; Arrachid, A. (Eds.) et al Consummer driven cereal innovation: where science meets industry (2008)

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See detailVariations In Physicochemical And Functional Properties Of Starches Extracted From European Soft Wheat (Triticum Aestivum L.): The Importance To Preserve The Varietal Identity
Massaux, Carine; Sindic, Marianne ULg; Lenartz, Jonathan et al

in Carbohydrate Polymers (2008), 71(1), 32-41

The quality valuation of wheat is based on characteristics like yield, specific weight, protein content and protein quality. Until now. the starch properties are rarely considered as a quality criterion ... [more ▼]

The quality valuation of wheat is based on characteristics like yield, specific weight, protein content and protein quality. Until now. the starch properties are rarely considered as a quality criterion. In this study, we showed the influence of wheat cultivars (Triticum aestivum L.) and culture year on the intrinsic properties of starch, extracted from European wheat grown in the same conditions. For example, starch damage varied from 13.2 to 19.9 CDU in function of the cultivars and contribution of the B-type starch granules (<10 mu m) to the total volume ranged from 11.6% to 29.9%. Starch viscosity at 95 degrees C, characterized with alpha-amylase inactivation by 2 mM AgNO3 addition. varied from 276.5 to 351.5 BU with the wheat cultivars. It is apparent from this study that starch properties were principally influenced by the wheat cultivar and slightly by the culture year. A good relationship between the pasting properties of whole flour and starch were finally established, showing the important role of starch in the whole flour viscosity. A thorough working knowledge of starch properties could lead to an appropriate selection of wheat cultivar, well-adapted to industrial end uses, without encountering processing or end-products quality problems and with most cost-competitive production. [less ▲]

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