References of "Haubruge, Eric"
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See detailLabeling Regulations and Quality Control of Honey Origin: A Review
Madas, Mariana-Niculina ULiege; Mărghitaş, Liviu Alexandru; Dezmirean, Daniel Severus et al

in Food Reviews International (2020)

Honey, a complex product made by bees, represents a rich natural source of simple carbohydrates. The characteristic flavor, health benefits, and high economic value of honey depend on its origin and ... [more ▼]

Honey, a complex product made by bees, represents a rich natural source of simple carbohydrates. The characteristic flavor, health benefits, and high economic value of honey depend on its origin and production methods. Therefore, labels have been developed to recognize honey quality linked to origin or production method, in order to inform consumers about these specific determinants. This review aims to deepen the knowledge of honey quality linked to the origin and to present an overview of the literature concern- ing the methods to determine its authenticity. Legislative aspects and the general parameters required for honey generic quality are presented, as well as honey quality control methods with emphasis on the profiling determination. [less ▲]

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See detailVolatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination
Madas, Mariana-Niculina ULiege; Mārghitas, Liviu Alexandru; Dezmirean, Daniel Severus et al

in Foods (2019), 8(10), 445

Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three di erent geographical zones ... [more ▼]

Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three di erent geographical zones of Romania, together with chromatographic determination of sugar spectrum were analyzed. A number of 79 volatile compounds from the classes of: Alcohols, aldehydes, esters, ketones, sulphur compounds, aliphatic hydrocarbons, nitrogen compounds, carboxylic acids, aromatic acids and ethers were identified by solid-phase micro-extraction and gas-chromatography mass spectrometry. The overall volatile profile and sugar spectrum of the investigated honey samples allow the di erentiation of geographical origin for the acacia honey samples subjected to analysis. The statistical models of the chromatic determination, physicochemical parameters and volatile profile was optimal to characterize the honey samples and group them into three geographical origins, even they belong to the same botanical origin. [less ▲]

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See detailApplication of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing
Chen, Jingwang ULiege; Mu, Taihua; Goffin, Dorothée ULiege et al

in Journal of Food Engineering (2019), 261

Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated. The SPI and their mixtures showed shear ... [more ▼]

Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated. The SPI and their mixtures showed shear-thinning behavior and can be used as an ideal material for 3D printing. Comparing with SPI, the viscosity and elastic modulus for SPI mixture with gelatin were lower at 35 °C, while the rheological index increased quickly as temperature decreased to 25 °C which supported the deposited layers and kept the designed shape. The SPI mixtures with 2, 6, and 10% gelatin could print excellent geometries. The addition of sodium alginate and gelatin to SPI didn't cause chemical cross-linking between protein subunits during mixing and 3D printing at 35 °C, while improved the hardness and chewiness of 3D printed geometries. The overall results suggested that the food matrix of SPI, sodium alginate and gelatin will be a promising material in 3D food printing. [less ▲]

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See detailLimited cross reactivity among arginine kinase allergens from mealworm and cricket edible insects
Francis, Frédéric ULiege; Doyen, V.; Debaugnies, F. et al

in Food Chemistry (2019), 276

Insects are seen as a solution to the increasing demand for protein sources for food. However, entomophagy has unfortunately been linked to allergic reactions in Europe with people with professional ... [more ▼]

Insects are seen as a solution to the increasing demand for protein sources for food. However, entomophagy has unfortunately been linked to allergic reactions in Europe with people with professional contacts. As mealworms (Tenebrio molitor) and crickets (Acheta domesticus) have recently become commercially available (both whole or in food formulation) in several European countries, this research assessed the cross allergenicity of arginine kinase (AK). Based on the collection of sera from a entomology laboratory staff, oven cooked insects but also purified AK fractions were tested. Immunoblotting against the protein extracts revealed different Immunoglobulin E reactivity of sera according to the insect target species: two bands (40 and 14 kDa) for crickets and a pattern including light responses at 17, 25 and 37 kDa for mealworms. Focusing on AK, low specific allergenicity was here illustrated and discussed in relation to the development of a safe edible insect consumption by humans. © 2018 [less ▲]

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See detailImpact of necrophagous insects on the emission of volatile organic compounds released during the decaying process
Martin, Clément ULiege; Vanderplanck, Maryse; Boullis, Antoine ULiege et al

in Entomologia Generalis (2019), 39(1),

After death, corpses undergo a complex decomposition process, during which volatile organic compounds (VOCs) are released. Several groups of organisms, including insects, use these VOCs to select their ... [more ▼]

After death, corpses undergo a complex decomposition process, during which volatile organic compounds (VOCs) are released. Several groups of organisms, including insects, use these VOCs to select their mating and feeding sites. While the presence of insects on a corpse influences the decaying process, we do not know whether insects impact on the VOC profile released by the cadaver. Using decomposing rats exposed to dipterans (Lucilia sericata) and/or coleopterans (Dermeste frischii), we assessed how the presence of insects impacted the cadaver volatilome by using dynamic sampling. As expected, the decomposition of rats in presence of insects was faster than in absence of insects. All rats went through the five decomposition stages with the exception of rats decomposing without insects. The composition of their volatile profiles differed among decomposition stages. We also found that insects do not affect the volatilome of decomposing rats, and no indicator compound could be associated to the presence of specific insect groups [less ▲]

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See detailAnalyse détaillée de la seconde version de l’avant-projet de Code du bien-être animal wallon. Lecture commentée au 21/03/2018 du Chapitre 8 (Expérimentation animale)
Drion, Pierre ULiege; Corhay, Albert ULiege; Haubruge, Eric ULiege et al

Report (2018)

La compétence « bien-être animal », auparavant fédérale, a été régionalisée en juillet 2014. Ce projet de code vise à remplacer les dispositions légales en vigueur (la Loi de 1984 telle que modifiée par ... [more ▼]

La compétence « bien-être animal », auparavant fédérale, a été régionalisée en juillet 2014. Ce projet de code vise à remplacer les dispositions légales en vigueur (la Loi de 1984 telle que modifiée par les décrets du Gouvernement wallon). Certains éléments sont repris tels quels de la Directive 2010/63. Cela est nécessaire car la Directive européenne en tant que telle n’a pas de force obligatoire en Belgique. Elle doit être transcrite par un instrument législatif (avant, la Loi de 1984 et ses modifications, aujourd’hui, le projet de code pour la Région wallonne). Certains aspects semblent flous, mais renvoient à des dispositions que le Gouvernement doit encore prendre (au travers d’arrêtés du Gouvernement wallon, comme le faisaient avant les nombreux arrêtés royaux et du gouvernement qui réglementent la matière). Les arrêtés d’exécution devront obligatoirement tenir compte de la Directive européenne et s’inspirer de dispositions actuellement en vigueur. [less ▲]

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See detailFocus sur la sécurité sanitaire des insectes comestibles
Blecker, Christophe ULiege; Caparros Megido, Rudy ULiege; Haubruge, Eric ULiege et al

Conference (2018, March 19)

L'actuelle pression environnementale exercée par la production de protéines animales conventionnelles a entrainé les marchés d'aliments à destination humaine et animale à la recherche de sources de ... [more ▼]

L'actuelle pression environnementale exercée par la production de protéines animales conventionnelles a entrainé les marchés d'aliments à destination humaine et animale à la recherche de sources de protéines alternatives et innovantes. Parmi les alternatives, les insectes font figure de candidat plus que sérieux. Cet exposé fera tout d'abord le point sur le développement de l'entomophagie. Les risques potentiels liés à la consommation d'insectes seront ensuite abordés de façon générale. Pour terminer, certaines recherches plus spécifiques, sur la charge microbiologique d'insectes trouvés dans le commerce ainsi que sur l'allergénicité d'insectes d'élevage, seront présentées. [less ▲]

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See detailUNITÉ DE RECHERCHE LIÈGE – QUÉBEC SUR LE NUMÉRIQUE EN SANTÉ GLOBALE, EN ENSEIGNEMENT ET EN FORMATION CONTINUE UNIVERSITAIRE
Etienne, Anne-Marie ULiege; Bouchard, Stéphane; Billen, Roland ULiege et al

Speech/Talk (2018)

The promoters of the project are the University of Liège, represented by Rector Albert CORHAY, and the Université du Québec en Outaouais, represented by Rector Denis HARRISSON. The academic leaders are ... [more ▼]

The promoters of the project are the University of Liège, represented by Rector Albert CORHAY, and the Université du Québec en Outaouais, represented by Rector Denis HARRISSON. The academic leaders are: for the University of Liège, Anne-Marie ETIENNE, Professor and Vice-Dean for Education and for the Université du Québec en Outaouais, Stéphane BOUCHARD, Professor and Holder of the Canada Research Chair in Cyberpsychology Clinical. As part of the strategic plan of the University of Liège, the global project of digital use is part of two major societal challenges namely education and digital technology, health and society. This global digital use project focuses on teaching, research and citizenship missions and on the individual, his community and the society in which he lives. The specific objectives of this collaboration are to (1) Develop support tools for the university community, (2) Offer awakening or support workshops in complementarity with the community and (3) Ensure a monitoring mandate and knowledge sharing. Exchanges between the two partners can be carried out along different axes, namely initial training and continuing training; the development of joint research projects or mobility through exchanges of students, teachers, researchers, technicians and experts. [less ▲]

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See detailStingless bees (Hymenoptera, Apoidea, Meliponini) from Gabon
Fabre Anguilet, Edgard Cédric ULiege; Alabi, Taofic ULiege; Nguyen, Bach Kim et al

in Pot-Pollen in Stingless Bee Melittology (2018)

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See detailInsects, the next European foodie craze?
Caparros Megido, Rudy ULiege; Haubruge, Eric ULiege; Francis, Frédéric ULiege

in Edible Insects in Sustainable Food Systems (2018)

Edible insects are systematically targeted as a major future food for European consumers but success in introducing entomophagy in Western society depends on factors governing consumers’ attitudes towards ... [more ▼]

Edible insects are systematically targeted as a major future food for European consumers but success in introducing entomophagy in Western society depends on factors governing consumers’ attitudes towards insect-based products. Effectively, as for sushi in the 2000s, edible insects are considered as new food products in Europe and are deeply related to a fear or a reject feeling by consumers called “food neophobia“. Consequently, several studies have been achieved to face the actual aversion of European consumers for insects. These studies principally tried to understand the insect-related neophobia, to highlight positive arguments for entomophagy development and also to test possible ways of integration of insects as food. The purpose of this chapter is to get an overview of the actual literature on edible insect acceptability in Europe to propose conceivable solutions for product development and new approaches for further studies. [less ▲]

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See detailFourteen years of anthropization dynamics in the Uapaca bojeri Baill. forest of Madagascar
de Haulleville, Thales ULiege; Rakotondrasoa, O. L.; Rakoto Ratsimba, H. et al

in Landscape and Ecological Engineering (2018), 14(1), 135-146

Anthropization of forest landscapes is a major threat to ecosystems and biodiversity. To gather comprehensive information on anthropization dynamics in forest landscapes, fine-scale surveys of ... [more ▼]

Anthropization of forest landscapes is a major threat to ecosystems and biodiversity. To gather comprehensive information on anthropization dynamics in forest landscapes, fine-scale surveys of deforestation are required, coupled with detailed analysis of both spatial transformation processes and forest patch geometry. We conducted such a comprehensive study in a monospecific Uapaca bojeri (Baill.) forest of Madagascar, between 1999 and 2013. A diachronic set of four maps was produced and deforestation rates were calculated. Spatial transformation processes were described using Bogaert et al. (2004) typology. Forest patch geometry was monitored using largest patch index, mean patch size, and squared mean patch size to describe patch size dynamics, mean shape index and area weighted mean shape index to describe patch compactness, and fractal dimension analysis to describe patch outline complexity. For fractal dimension analysis, an innovative segmented regression model (Muggeo 2008) was used to separately quantify fractal dimensions for multiple ranges of patch sizes. Our results showed a growing anthropization of the U. bojeri forest landscape in the area, through a strong yet decelerating deforestation (from − 59.5% year−1 between 1999 and 2005 to − 2.84% year−1 between 2009 and 2013), clear forest fragmentation, and a subtle yet growing-in-scale simplification of patch geometry for small forest patches. Deforestation was artisanal in nature and, in 2013, large patches were withdrawing to less accessible topographic features. Our results forecast a medium-term loss of resilience of the U. bojeri forest in the area, if no direct forest conservation measures are taken. © 2018, International Consortium of Landscape and Ecological Engineering and Springer Japan KK, part of Springer Nature. [less ▲]

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See detailShort-Term Effects of Tillage Practices and Crop Residue Exportation on Soil Organic Matter and Earthworm Communities in Silt Loam Arable Soil
Lemtiri, Aboulkacem ULiege; Colinet, Gilles ULiege; Alabi, Taofic ULiege et al

in Angeles Munoz, Maria; Zornoza, Raul (Eds.) SOIL MANAGEMENT AND CLIMATE CHANGE : EFFECTS ON ORGANIC CARBON, NITROGEN DYNAMICS, AND GREENHOUSE GAS EMISSIONS (2018)

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See detailEffect of household cooking techniques on the microbiological load and the nutritional quality of mealworms (Tenebrio molitor L. 1758)
Caparros Megido, Rudy ULiege; Poeleart, Christine; Ernens, Majorie et al

in Food Research International (2018)

Mealworms are new food products in Europe, but consumers do not know how to cook them. Although cooking could increase the safety, acceptability, palatability, and digestibility of insects, the heating ... [more ▼]

Mealworms are new food products in Europe, but consumers do not know how to cook them. Although cooking could increase the safety, acceptability, palatability, and digestibility of insects, the heating process could have deleterious effects on protein and lipid quality. Therefore, this study characterized the effects of different household cooking methods (boiling, pan-frying, vacuum cooking, and oven cooking) on the microbial load and nutritive value of mealworms, with a focus on protein digestibility and fatty acid composition. Boiling and cooking under vacuum were the most efficient techniques to reduce microbial load while maintaining the high levels of protein and polyunsaturated fatty acids of mealworms. Cooking method-related changes were very low on macronutrients content except for pan-fried mealworms which exhibited the highest lipid content. Cooking slightly changed fatty acid composition of mealworms by principally decreasing their level of saturated fatty acids but also increased the in vitro crude protein digestibility of mealworms. [less ▲]

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See detailTeaching with VR. Développer des environnements virtuels pour l'enseignement en sciences humaines
Billen, Roland ULiege; Dozo, Björn-Olav ULiege; Etienne, Anne-Marie ULiege et al

Conference (2017, November 23)

Présentation du projet Teaching with VR, qui associe des enseignants-chercheurs de 4 facultés pour développer des environnements en réalité virtuelle au service de l'enseignement en sciences humaines ... [more ▼]

Présentation du projet Teaching with VR, qui associe des enseignants-chercheurs de 4 facultés pour développer des environnements en réalité virtuelle au service de l'enseignement en sciences humaines. Trois environnements sont montrés, qui peuvent être déclinés pour différentes disciplines (psychologie, architecture, marketing, etc.), en fonction de dispositifs ajoutés aux environnements. [less ▲]

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See detailL’expérimentation animale reste indispensable (OPINION)
Amorim, Christiani; Andris, Fabienne; Arckens, Lut et al

Article for general public (2017)

Trop fréquemment, l’expérimentation animale est présentée comme une pratique archaïque. Elle a bien changé. Et 100 % des patients traités le sont grâce aux concepts et techniques développés grâce à elle.

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See detailContinuing education with MOOCs. The case of children’s literature in French-speaking world
Dozo, Björn-Olav ULiege; Van de Poël, Jean-François ULiege; Centi, Valérie et al

Conference (2017, September 21)

1. Introduction Continuing education poses a challenge to the university: the objective is to allow professionals on the job market to enhance their competences through curricula adapted to their needs ... [more ▼]

1. Introduction Continuing education poses a challenge to the university: the objective is to allow professionals on the job market to enhance their competences through curricula adapted to their needs, both in terms of schedule and contents as well as teaching approaches applied. In its MOOCs policy, the University of Liège has identified this priority axis precisely to meet this requirement of schedule, contents and teaching approach. Already taught at the ULg, children's literature offered a perfect option for its pilot project. Popular culture studies are already one of the specificities of the Arts faculty program, and the University thought important to allow for a wider access to this teaching, responding to a growing interest from the civil society. 2. Problem description / challenges Up to now, there were, in French-speaking Belgium, only very few training opportunities on children's literature, based on cutting-edge scientific research, aimed at future or already established teachers. Although children's literature is one of the subject areas taught in secondary schools in French-speaking Belgium, it is not compulsory in the curriculum of aspiring French teachers at higher education institutions (whether universities or hautes écoles). Teaching children's literature thus depends on the teacher's good will: hence the importance of finding a way to train teachers in a subject area they have to teach to secondary school students by putting forward a large-scale but cost controlled solution, open to anyone looking for this specific training, and offering a certificate with a professional value. It was also important for the university to propose an innovative teaching format distinct from the practices generally in force and especially adapted to the adult-learning in terms of pedagogical approach (Thorpe,Edwards,Hanson, 1993). 3. MOOC Format Choosing the MOOC format was an important challenge: on the production level, above all, given the relative inexperience of the teaching staff, supported by a team of instructional designers and a production staff with experience in the creation of online contents for the University's online education platform; but also on the reception level, given that the expected audience is not particularly in line with digital technologies: MOOCs on literature are not the most common ones, and bookish readers are not known to be new technology buffs. The MOOC offers a selection of topics related to the field of children's literature, each under the responsibility of one team member, generally supported by experts. The MOOC tackles two main genres, the novel and the album, presents the publishing market, elaborates on digital literature and explores fictions beyond the book; it includes videos, quizzes, integrative activities, and feedback through forums. Each chapter of our MOOC adopts a modular and autonomous approach. These two characteristics allow learners to follow the MOOC according to their own needs or simply their interests. 4. Initial success The first session, in early March 2017, was a success, with more than 10000 subscribers, quite above the average for MOOCs in French. This is, for many subscribers, their first MOOC experience. Moreover, the motivation and investment of the community is remarkable: the forums are very active, the learners an-swer to and help each other. The feedback is extremely positive, showing a general willingness to partici-pate in the construction of collective knowledge useful for everyone. The information collected from participants is also an early success indicator in terms of population target. 5. Shaping Up for the Future Given this initial success, and in order to enhance this in-depth continued training, the teaching staff is envisioning for next year to develop a summer school linked to the MOOC and implement a blended learning element to our MOOC. The participants would first have to follow the MOOC and complete the required activities, in order to be granted certification. Afterwards, a limited number of these participants (probably around fifty) will be selected based on applications to participate in person to a course that would expand on the introduction to the subject offered by the MOOC. This training would highly benefit from the exceptional resources that the city of Liège holds for children's literature: the Michel Defourny archive, holding more than 30000 pieces, is indeed a unique site in Europe which deserves a better valorization from the University. [less ▲]

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See detailAvant-projet de décret relatif au Code wallon du Bien-être des animaux Lecture commentée au 04 juillet 2017 des chap. 4, 8, 11
Drion, Pierre ULiege; Seutin, Vincent ULiege; Balthazart, Jacques ULiege et al

Report (2017)

La compétence « bien-être animal », auparavant fédérale, a été régionalisée en juillet 2014. Ce projet de code vise à remplacer les dispositions légales en vigueur (la Loi de 1984 telle que modifiée par ... [more ▼]

La compétence « bien-être animal », auparavant fédérale, a été régionalisée en juillet 2014. Ce projet de code vise à remplacer les dispositions légales en vigueur (la Loi de 1984 telle que modifiée par les décrets du Gouvernement wallon). Certains éléments sont repris tels quels de la Directive 2010/63. Cela est nécessaire car la Directive européenne en tant que telle n’a pas de force obligatoire en Belgique. Elle doit être transcrite par un instrument législatif (avant, la Loi de 1984, aujourd’hui, le projet de code). Certains aspects semblent flous, mais renvoient à des dispositions que le Gouvernement doit encore prendre (au travers d’arrêtés du Gouvernement wallon, comme le faisaient avant les nombreux arrêtés royaux et du gouvernement qui réglementent la matière). Les arrêtés d’exécution devront obligatoirement tenir compte de la directive européenne et s’inspirer de dispositions actuellement en vigueur. [less ▲]

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See detailInsect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae
Paul, Aman ULiege; Frederich, Michel ULiege; Caparros Megido, Rudy ULiege et al

in Journal of Asia-Pacific Entomology (2017), 20(2), 337-340

In order to explore some potential insect sources of food lipids, the lipid compositions of three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) were analyzed and ... [more ▼]

In order to explore some potential insect sources of food lipids, the lipid compositions of three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) were analyzed and compared with those of Tenebrio molitor larvae. A. domesticus, Co. discolor, Ch. parallelus and T. molitor larvae were found to contain approximately 15%, 13%, 10% and 32% lipids on dry weight, respectively. The lipids from three Orthopterans contain much higher amounts of essential fatty acids than those of T. molitor larvae. The two Orthopterans of the suborder Ensifera i.e., A. domesticus and Co. discolor contain linoleic acid in major quantities, while Ch. parallelus of the suborder Caelifera, contain α-linolenic acid in major quantities. The consumption of linoleic and α-linolenic fatty acid is linked with numerous health promoting effects. The factors that contribute to differences in fatty acid profiles of these insects are being discussed. At last the nutritional parameters including polyunsaturated to saturated and omega 6 to omega 3 fatty acid ratios of these insect lipids are also being discussed to understand the potential role of these lipids in human nutrition. [less ▲]

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