References of "Brose, François"
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See detailMonitoring Antibiotic Use and Residue in Freshwater Aquaculture for Domestic Use in Vietnam
Pham Kim, Dang; Chu, Jacqueline; Nga Thuy, Do et al

in EcoHealth (in press)

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See detailEffect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium
Douny, Caroline ULg; El Khoury, Rawad; Delmelle, Julien et al

in Food Science & Nutrition (in press)

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See detailEffect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment
Kpoclou, Euloge; Anihouvi, Victor; Azokpota, Paulin et al

in Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment (2014), 31(7), 1212-1218

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See detailEffect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment
Kpoclou, Euloge; Anihouvi, Victor; Azokpota, Paulin et al

in Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment (2014), 31(7), 1212-1218

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See detailEffect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment
Kpoclou, Euloge; Anihouvi, Victor; Azokpota, Paulin et al

in Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment (2014), 31(7), 1212-1218

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See detailMicrobial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30°C
Dergal, Nadir; Abi-Ayad, S.M.E.-A.; Degand, Guy ULg et al

in African Journal of Food Science (2013), 7(12), 498-507

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See detailHydrocarbons contamination of smoked shrimp, an expanding food condiment in Beninese local markets
Kpoclou, Euloge; Brose, François ULg; Anihouvi, V.B. et al

Poster (2013, April 18)

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See detailValidation of a LC-MS analytical method for the measurement of aldehydes in meat and oil
Tihon, Angélique; Douny, Caroline ULg; Bayonnet, Pierre ULg et al

Poster (2013, April 18)

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See detailMicrobiological and Physico-Chemical Quality of Smoked Shrimp, An Expanding Food Condiment in Beninese Local Markets
Kpoclou, Euloge Y.; Anihouvi, Victor B.; Azokpota, Paulin et al

in Food and Public Health (2013), 3(6), 277-283

Entire Smoked Shrimp (ESS) and Smoked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected from local markets were ... [more ▼]

Entire Smoked Shrimp (ESS) and Smoked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected from local markets were evaluated for safety assessment using standard methods. Regarding the microbiological status of the samples, the Enterobacteriaceae were detected in 83% and 75% of ESS and SSP respectively, whereas 25% of samples of each product were found to contain E. coli. Pathogenic bacteria such as S. aureus and Salmonella were absent. Except 8% and 17% of SSP sample exceeding the maximal limit of 106 UFC/g for Aerobic Mesophilic Bacteria and 104 UFC/g Enterobacteriaceae respectively, all the other samples were within the acceptable limits. Water activity values were low, ranging between 0.54±0.01 for SSP and 0.61±0.01 for ESS, showing a potential microbial stability. Considering the chemical hazards, 15 EU priority polycyclic aromatic hydrocarbon (PAHs) were detected in the samples examined with median Benzo(a) pyrene and PAH4 contents (91 μg kg-1 and 490 μg kg-1respectively) exceeding the European maximal limit (5.0 μg kg-1 and 30 μg kg-1). This study showed that smoked shrimps may be generally safe from a microbiological point of view, but they constitute a large source of exposure to possible carcinogenic PAHs. [less ▲]

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See detailAnalyse sensorielle et biochimique du Tilapia du Nil (Oreochromis niloticus) conservé à température ambiante (30°C) et à 4°C
Boudjlal Dergal, Nadir; Ali-Mehidi, Smaïl; Douny, Caroline ULg et al

Poster (2012)

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See detailFood interactions : effects on health, consumer perception and impact on agro-food industries “FOODINTER”.
Scippo, Marie-Louise ULg; Blust, Ronny; Boniver, Delphine et al

Report (2011)

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See detailDevelopment of a LC-UV-MS analytical method for malondialdehyde.
Douny, Caroline ULg; Dure, Remy; Brose, François ULg et al

Poster (2011)

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