References of "Sindic, Marianne"
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See detailL'étiquetage des denrées alimentaires
De Laubier, Juliette ULiege; Godrie, Thérèse ULiege; Sindic, Marianne ULiege

Conference given outside the academic context (2013)

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See detailUse of VIS- and nir-infrared spectroscopy to determine cheese properties
Troch, Thibault ULiege; Vanden Bossche, Sandrine; De Bisschop, Céline et al

Poster (2013, June)

Cheese processing is one of the possibilities of farm diversification. From 30 cow milks were made 60 cheeses on which several parameters were measured and on which NIR spectra were obtained. Our results ... [more ▼]

Cheese processing is one of the possibilities of farm diversification. From 30 cow milks were made 60 cheeses on which several parameters were measured and on which NIR spectra were obtained. Our results show that cheese spectra could be discriminated between different ripening times of cheeses and the access to pasture or not for the animals which had produced the milk from which the cheese was made. Moreover, highly significant correlations were obtained for the color and the texture of cheeses between the values measured in the laboratory and the NIR spectra. [less ▲]

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See detailFunctional and physicochemical properties of starches isolated from pearl millet landraces grown in hyperarid ecosystem.
Boudries, Nadia; Sindic, Marianne ULiege; Belhaneche-Bensamra, Naima et al

Poster (2013, May 29)

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See detailComparative study of four safflower oils (Carthamus tinctorius) varieties grown in eastern of Morocco
Ben Moumen, A.; Mansouri, F.; Zraibi, L. et al

Poster (2013, April)

Safflower (Carthamus tinctorius) is an oilseed crop, which, for many years, has been grown on a relatively small scale in parts of North Africa and Middle East (Purdy and al., 1959).

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See detailPreliminary Characterization of monovarietal virgin olive oils produced in eastern area of Morocco
Mansouri, F.; Ben Moumen, A.; Lopez, G. et al

in Book of Proceedings InsideFood Symposium (2013, April)

Traditional olive oil production is limited by its high cost, mainly due to labour expenses for harvesting and pruning. New olive cultivars (e.g. Arbequina, Arbosana, Koroneiki) with greater adaptability ... [more ▼]

Traditional olive oil production is limited by its high cost, mainly due to labour expenses for harvesting and pruning. New olive cultivars (e.g. Arbequina, Arbosana, Koroneiki) with greater adaptability to modern irrigated high-density orchards and producing good quality olive oils are highly demanded by an olive oil industry in continuous change The aim of this study is the characterization of monovarietal virgin olive oils from three cultivars (Arbequina, Arbosana and Koroneiki) recently introduced in east of Morocco, and the comparison with traditional local Picholine Marocaine olive oil. Several analytical parameters were evaluated; including quality index, Triacylglycerol, fatty acids, phenolic and chlorophyll contents and oxidative stability. Significant differences between the analysed olive oils were detected. Olive oils from Koroneiki and Arbosana cultivars had higher values of oleic acid (respectively 76.24 and 75.68 %); Picholine olive oil, had the lowest one 67.49%. Koroneiki olive oil was noteworthy for its higher content of phenolic compounds (459.48 mg/ kg) and a high oxidative stability (93.16 h). We concluded that the recently introduced cultivars are well adapted to the eastern area of Morocco and could be of great interest for producing monovarietal olive oils. [less ▲]

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See detailComparative study of four safflower oils (Carthamus tinctorius) varieties grown in eastern of Morocco
Ben Moumen, A.; Mansouri, F.; Zraibi, L. et al

in Book of Proceedings InsideFood Symposium (2013, April)

In this study, four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri) cultivated at the experimental station of OUJDA (semi-arid region of Eastern ... [more ▼]

In this study, four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri) cultivated at the experimental station of OUJDA (semi-arid region of Eastern Morocco) were evaluated for their oil yield and seed oil quality. The analysis of results revealed significant differences among varieties for all traits. Indeed, our result show that seeds of the four varieties have important oil content ranged between 35.38% (Rancho) and 28.84% (Cartamar). Characterization of these oils showed a low value of acidity index less than 0.7% for all the varieties but significant differences in their peroxide values ranged between 4.5 meq O2/Kg (Cartamar) and 31.21 mEqO2/Kg (Rancho) and high value of phenolic content between 143 ppm (Rancho) and 97 ppm (Sharda). Analysis of the fatty acids shows that linoleic acid is the main fatty acid ranged between 77.94% (Cartamar) and 79.98% (Sharda). Oils of those four varieties can be classified in the linoleic acid group. The analysis of triglycerides by HPLC shows 10 molecular species of TAG (LLL, LPL, LLO, PLO, LLS, POP, OOO, POO, SOO, PPL). The trilinoleate (LLL) is the main molecular species with more than 50%. Safflower seed oil cultivated in eastern Morocco presents good physicochemical proprieties (polyphenols and Omega 6 richness); therefore, safflower culture could be suggested for all areas of Morocco, including the areas of low pluviometry, while the potential for culture of other oilseeds is more limited. [less ▲]

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See detailAnalytical evaluation of virgin olive oils produced from three varieties Koroneiki , Arbequina and Arbosana grown in east of Morocco
Mansouri, F.; Ben Moumen, A.; Lopez, G. et al

Poster (2013, April)

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See detailQuand l'Europe reconnaît la spécificté des produits du terroir
Goeury, M; Parmentier, I; Cheval, J-M et al

in L'Essentiel du Porc (2013), (22), 25

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See detailL'approvisionnement en circuit court: gage de qualité et durabilité?
Sindic, Marianne ULiege

Conference given outside the academic context (2013)

Detailed reference viewed: 38 (13 ULiège)
See detailSe diversifier à la ferme: obligations légales.
Sindic, Marianne ULiege; Di Tanna, Sybille ULiege

Conference given outside the academic context (2013)

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See detailEtude de la variabilité des aptitudes à la transformation laitière en Région wallonne basée sur l'utilisation de la spectrométrie infrarouge
Colinet, Frédéric ULiege; Troch, Thibault ULiege; Vanden Bossche, S. et al

in 18ième Carrefour des Productions animales : Nouvelles approches pour une optimisation de nos élevages laitiers (2013, February)

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See detailSe diversifier dans le secteur piscicole wallon: obligations légales.
Sindic, Marianne ULiege; Di Tanna, Sybille ULiege

Conference given outside the academic context (2013)

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See detailChanges in physicochemical and rheological properties of commercial yogurts during storage.
Pop, Carmen; Apostu, Sorin; Rotar, Ancuta M. et al

Conference (2013)

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See detailFTIR spectroscopic characterization of a new biofilm obtained from kefiran
Pop, Carmen; Apostu, Sorin; Rotar, Ancuta M. et al

in Journal of Agroalimentary Processes and Technologies (2013), 19(2)

The aim of this study was to investigate the structure and the film-forming capacity of the polysaccharide kefiran (extracted from kefir grains) using FTIR spectroscopy. Different forms of the ... [more ▼]

The aim of this study was to investigate the structure and the film-forming capacity of the polysaccharide kefiran (extracted from kefir grains) using FTIR spectroscopy. Different forms of the polysaccharide (kefiran solution, frozen kefiran and kefiran pellet) were subjected to infrared measurements. Solutions of kefiran with different concentrations of glycerol (5, 7.5, 10 or 15% w/w) were prepared. The film-forming solutions of kefiran and the characteristics of the resulted biofilms were tested. The biofilm obtained from kefiran solution with 7.5% w/w glycerol had the best characteristics (transparency and elasticity). FTIR spectroscopy results showed that the structural integrity of kefiran was maintained in biofilms, which highlights the relationship between chemical composition and future applications of the polysaccharide. [less ▲]

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See detailDémarches qualité en agro-alimentaire: retour d'expérience des AOP/IGP.
Sindic, Marianne ULiege

Conference (2012, December 18)

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See detailDEVELOPMENT OF FROZEN-FRIED YAM SLICES: OPTIMIZATION OF THE PROCESSING CONDITIONS
Toure, Yetioman ULiege; Nindjin, Charlemagne; Brostaux, Yves ULiege 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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