References of "Sindic, Marianne"
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See detailPhysicochemical Properties of some Honeys Produced from Different Flora of Eastern Morocco
Abselami, A.; Tahani, A.; Sindic, Marianne ULiege et al

in Journal of Materials and Environmental Science (in press)

The principal aim of this study was to contribute more to the knowledge of the eastern Moroccan honey by means of the analysis of physicochemical characteristics with different flora of eastern Morocco ... [more ▼]

The principal aim of this study was to contribute more to the knowledge of the eastern Moroccan honey by means of the analysis of physicochemical characteristics with different flora of eastern Morocco. Thirty one honey samples were collected from beekeepers in different regions of eastern Morocco. In this study, pH, free acidity, electrical conductivity (EC), water content, diastase, hydroxymethylfurfural (HMF) and Protein content were all determined in different types of eight flora honey jujube, Multifloral, Citrus, Eucalyptus, thyme, carob, lavender and Rosemary. The moisture shows values of 15.39% and 19.37%, pH between 3.53 and 4.94, the free acidity ranges between 5.77 and 19.47 meq/kg, hydroxymethylfurfural (HMF) content shows values between 3.98 and 56.14mg/kg; diastase values were between 6.98 and 21.17 Gothe; electrical conductivity between 108 and 626 μs/cm and Saccharase content values range between 1.16-11.91 U.E/kg. A statistical analysis was carried out to classify eight types of honeys, and identified the most significant parameters, using analysis of variance, principal component analysis (PCA). PCA showed that the cumulative variance was 71.91%. The present study revealed that eastern Morocco honey is a good quality. [less ▲]

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See detailMeat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence
Niyonzima, Eugene ULiege; Ongol, Martin Patrick; Brostaux, Yves ULiege et al

in Tropical Animal Health and Production (in press)

Meat constitutes one of the major vehicles for human foodborne infections. This study aimed to assess the retail conditions and to determine the microbiological quality and safety of meat retailed within ... [more ▼]

Meat constitutes one of the major vehicles for human foodborne infections. This study aimed to assess the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali (Rwanda). A questionnaire survey was carried out in 150 retail outlets to characterise meat retail conditions. Additionally, 270 retail meat samples were analysed for the enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and for the qualitative detection of Salmonella, using conventional culture methods. The results revealed that beef was the predominant meat sold within the retail premises of Kigali city, while meat from non-bovine animal species was mainly sold in large establishments. Salmonella was detected in 19.6% of all the retailed meat samples evaluated, whereas the mean loads for total mesophilic bacteria and E. coli were 7.3 and 3.5 log cfu/g, respectively. Three factors, namely the temperature conditions of the meat under retail, the cleanability of the used meat cutting boards, and the training of personnel in hygienic meat handling practices, were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices, particularly, in small and medium meat retail establishments in Kigali. [less ▲]

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See detailStudy of the development of Listeria monocytogenes in raw milk butter
El-Hajjaji, Soundous ULiege; De Laubier, Juliette ULiege; Di Tanna, Sybille ULiege et al

Poster (2018, February 08)

Currently, Listeria monocytogenes is considered one of the most important foodborne pathogens. It is often implicated in epidemics of human listeriosis that represents a real health risk, given the high ... [more ▼]

Currently, Listeria monocytogenes is considered one of the most important foodborne pathogens. It is often implicated in epidemics of human listeriosis that represents a real health risk, given the high mortality rate (over 25%) of infected persons. Listeria monocytogenes can directly or indirectly contaminate products and the environment, which makes Listeria a worrying pathogen for the dairy industry. The Commission Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs, imposes an absence of this pathogen in 25g of the products able to support the growth of Listeria monocytogenes. This criterion is applicable to products before they leave the immediate control of the food business operator, unless the manufacturer is able to demonstrate, to the satisfaction of the competent authority, that the product will comply with the limit of 100 cfu/g throughout the shelf life. As butter is a product with a wide variation in the production process, more information and data on the growth and survival of Listeria monocytogenes in relation to formulation and butter structure are therefore needed. [less ▲]

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See detailInventory of the raw milk butter production in Wallonia (Belgium)
El-Hajjaji, Soundous ULiege; De Laubier, Juliette ULiege; Di Tanna, Sybille ULiege et al

Poster (2018, February 08)

Since the fourteenth century, the marketing of butter, which is considered one of the first dairy products, is done on an international scale. In Belgium, butter production in 2016 increased by 7.7% in ... [more ▼]

Since the fourteenth century, the marketing of butter, which is considered one of the first dairy products, is done on an international scale. In Belgium, butter production in 2016 increased by 7.7% in comparison with 2015 to reach 87,506 tons. According to the scientific opinion 09/2016 of the Scientific Committee of the Federal Agency for the Safety of the Food Chain, there is a wide variation in the production processes and types of farm butter made from raw milk. [less ▲]

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See detailWhat is the landscape of artisanal cheese production in Belgium?
Gerard, Amaury ULiege; Daube, Georges ULiege; Sindic, Marianne ULiege

Poster (2018, February 08)

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See detailWhat is the landscape of artisanal cheese production in Belgium?
Gerard, Amaury ULiege; Daube, Georges ULiege; Sindic, Marianne ULiege

Conference (2018, February 08)

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See detailTocopherol content of almond oils produced in eastern Morocco
Melhaoui, R.; Fauconnier, Marie-Laure ULiege; Sindic, Marianne ULiege et al

Conference (2018, February 08)

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See detailTocopherol analysis of almond oils produced in eastern Morocco
Melhaoui, R.; Fauconnier, Marie-Laure ULiege; Sindic, Marianne ULiege et al

Poster (2018, February 08)

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See detailEffect of cooking methodes on omega-6/omega-3 and hypo/hypercholesterolemic ratios of Bebni-Guil lamb meat from eastern Morocco
Belhaj, K.; Mansouri, F.; Sindic, Marianne ULiege et al

Conference (2018, February 08)

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See detailBiology, Flowering and Fruiting of the Cactus Opuntia spp.: A Review and Some Observations on Three Varieties in Morocco
Arba, Mohamed ULiege; Falisse, André ULiege; Choukr-Allah, Redouane et al

in Brazilian Archives of Biology and Technology (2017), 60

The cactus is a succulent plant resistant to droughts. According to the recently reviewed classification, cacti belong to the family of Opuntiaceae Desv. (synon. Cactaceae Juss.) with Opuntia Mill. as the ... [more ▼]

The cactus is a succulent plant resistant to droughts. According to the recently reviewed classification, cacti belong to the family of Opuntiaceae Desv. (synon. Cactaceae Juss.) with Opuntia Mill. as the typical genus. This genus is economically the most important in the family, as it includes a group of cactus pear plants which play an important role in the agricultural systems of arid and semi-arid regions. Flowering of the cactus pear fruit is an important determinant of the fruit harvesting period. The goal of this paper is to present the physiology of the cactus pear and to explain in detail the biology of its flowering and fruiting processes. This study is also enriched by our observations on the flowering and fruiting of three varieties of cactus pear that we followed for two successive years in southern Morocco. [less ▲]

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See detailMicrobiological stability of rice tart stored at ambient temperature after baking
N'guessan, Elise; Cissé, Mohamed; Niyonzima, Eugene ULiege et al

in Journal of Food Research (2017), 6(5), 41-49

Very popular in Belgium, rice tart is a hot pastry sold in bakeries. It is then consumed at home, for dessert or snack. This study is conducted to investigate the microbiological stability of this ... [more ▼]

Very popular in Belgium, rice tart is a hot pastry sold in bakeries. It is then consumed at home, for dessert or snack. This study is conducted to investigate the microbiological stability of this foodstuff, from the end of baking to end user by consumers. In this purpose, 108 rice tart samples were collected from each of seven bakeries in five Belgium provinces. Physico-chimical analysis in addition to microbiological analysis were carried out in accordance with the European Regulation EC 2073/2005 and with references methods, to enumerate the total microorganisms count, Staphylococcus aureus, Bacillus cereus as well as Enterobacteria, susceptible likely to contaminate the tarts during the production or after baking. Even when the results meet the microbiological safety standards immediately after baking in all bakeries implicated, a significant (p <0,05) increase of mesophilic aerobic bacteria (ranging from <1 to 7 log cfu/g) and B. cereus (> 3,7 log cfu/g) was observed during the storage at non refrigerated temperature (28 to 30°C). A post-baking recontamination and other parameters like an insufficient baking time or a non uniform distribution of the oven heat could explain the observed bacteria growth. The present study shows that most rice tarts investigated are microbiologically safe. However, the possible increase of bacteria load in this foodstuff attributable to the favorable aw, pH and temperature conditions, highlight the importance of applying good hygienic practices and compliance with storage conditions after baking to ensure consumer safety. [less ▲]

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See detailEffects of nitrogen and phosphorous fertilization on fruit yield and quality of cactus pear Opuntia ficus-indica (L.) Mill.
Arba, Mohamed ULiege; Falisse, André; Choukr-Allah, Redouane et al

in Fruits (2017), 72(4), 212-220

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See detailCharacterization of meat retail conditions in Kigali city (Rwanda): hygienic practices and determinants for Salmonella occurrence
Niyonzima, Eugene ULiege; Hategekimana, Jean Paul; Minani, Félicien et al

Poster (2017, June 14)

Salmonella is one of the leading bacterial food borne pathogens worldwide and meat constitutes one of the major vehicles for human Salmonella infections. Salmonella illnesses represent an important public ... [more ▼]

Salmonella is one of the leading bacterial food borne pathogens worldwide and meat constitutes one of the major vehicles for human Salmonella infections. Salmonella illnesses represent an important public health concern particularly in countries with growing economies such as Rwanda. The objective of this study was to characterize the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali city. A survey was carried out in 150 establishments of Kigali city to characterize the meat retail conditions through a structured questionnaire, whereas 270 meat samples were analyzed for the enumeration of hygiene indicator bacteria and the qualitative detection of Salmonella by using conventional culture methods. Furthermore, the risk factors associated to the occurrence of Salmonella in the commercialized meat pieces were identified trough a binary logistic regression analysis. The first results from this study indicate that beef is the type of meat sold the most within retail premises of Kigali city and meat from animal species other than bovines are generally commercialized in large establishments. The levels of hygiene indicator bacteria were found to be relatively high and Salmonella was detected in 19.6% of all retailed meat samples. Factors such as the exposition of retailed meat at ambient temperature, the utilization of wooden cutting boards with rough surfaces which are difficult to sanitize as well as the lack of trained personnel in hygienic meat handling practices; were found to be significantly associated to the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices particularly in small and medium meat retail establishments in Kigali city [less ▲]

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See detailCow milk coagulation: process description, variation factors and evaluation methodologies. A review.
Troch, Thibault ULiege; Lefebure, Emilie ULiege; Baeten, Vincent et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment (2017), 21

Introduction. For dairy producers who want to transform their milk, the ability of milk to coagulate is an important parameter. It makes it possible to transform milk into cheese. Therefore, it is ... [more ▼]

Introduction. For dairy producers who want to transform their milk, the ability of milk to coagulate is an important parameter. It makes it possible to transform milk into cheese. Therefore, it is necessary to understand the coagulation process and the techniques to measure it in order to achieve the best transformation performance. The objective of this review is to describe the milk coagulation process, the factors influencing it and the methods for measuring the coagulation of milk at lab level. Literature. The processing of milk into cheese involves three steps: coagulation, dewatering and refining. Coagulation is a key step which involves the use of rennet and depends on several parameters (pH, calcium content, temperature, etc.). Some milks never coagulate. To measure the coagulation ability of milk and identify different parameters in milk coagulation properties, the Formagraph, the computerized renneting meter and the Optigraph have been developed (reference methods). Equations have been developed using infrared spectrometry to predict the parameters obtained by the reference methods. Conclusions. The milk coagulation mechanism is known. However, the issue of non-coagulating milk persists and represents a real challenge in terms of yield. The use of infrared is a faster alternative to reference methods that measure the coagulation properties of milk, but still requires an improvement in prediction equations. [less ▲]

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See detailProfil d'acides gras et acides aminés essentiels de la vainde ovine de la race Beni-Guil conduite en élevage semi-extensif dans l'est du Maroc
Belhaj, Kamal ULiege; Mansouri, Farid; Sindic, Marianne ULiege et al

Poster (2017, April 27)

Les viandes sont commercialisées sous forme de muscles prêts à découper ou de portions « pièces »prêtes à cuire. La couleur de la viande est le premier paramètre de qualité perçue par le consommateur ... [more ▼]

Les viandes sont commercialisées sous forme de muscles prêts à découper ou de portions « pièces »prêtes à cuire. La couleur de la viande est le premier paramètre de qualité perçue par le consommateur, ensuite les paramètres de qualité organoleptiques, hygiénique et nutritionnelle deviennent déterminants et le guide dans son choix. La viande ovine de la race Béni-Guil, qui bénéficie de l’Indication géographique protégée est réputée pour sa qualité gustative et nutritionnelle mais uniquement sur la base de tests hédonique. De ce fait, vient cette étude sur l’analyse de la couleur et des profils lipidiques et protéiques du muscle long dorsal (LDM), un muscle de référence et morceau de viande apprécié par le consommateur. L’analyse de la couleur a montré que LDM de la race béni-guil a une couleur rouge vif très recherché par le consommateur avec un indice de rouge de 14,74. Les résultats d’analyse par GC-FID a permis l’identification de 27 d’acide gras (AG). Comme il a été signalé dans d’autres études (1,2). On observe, qu’un apport de suppléments alimentaires à base d’orge et de son en période critique (sécheresse, ou période de soudure), engendrerait des variations assez importantes par rapport à une conduite au pâturage. En effet, au niveau du profil lipidique le taux d’AG saturés augmente de 40% à 49% au dépend du taux d’AG insaturés qui chute de 60 à 51%. Pour les AG majoritaires, les plus importantes variations ont été enregistrées pour la teneur en acide oléique (C18:1n9) qui chute de 38% à 35%, en faveur de l’acide palmitique (C16:0) qui augmente de 20 à 24%. L’analyse de la composition en acides aminés par HPLC a permis l’identification de 17 acides aminés dont 8 essentiels (His, Mét, Ile, Leu, Lys, Thr, Val, Phe). [less ▲]

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See detailNutritional and organoleptic quality of Beni-Guil lamb meat breeding in eastern Morocco
Belhaj, Kamal ULiege; Mansouri, Farid; Sindic, Marianne ULiege et al

Poster (2017, April 27)

Nowadays in Morocco, 98% of red meat production is ensured by cattles, sheeps and goast. The eastern Morocco represents one of the main sheep farming areas, characterized by the specificity of its ... [more ▼]

Nowadays in Morocco, 98% of red meat production is ensured by cattles, sheeps and goast. The eastern Morocco represents one of the main sheep farming areas, characterized by the specificity of its production systems. So it is well known by the quality of the sheep meat produced. The Beni-Guil breed is a dominate breed in this breeding area, labeled Protected Geographical Indication (PIG). Thus, it’s an important protein source for the population in this geographical site and highly appreciated by consumers. This reputation is limited to the hedonic quality, and there is currently no scientific data available on the organoleptic and nutritional quality of Beni-Guil meat. The objective of this research is to give a scientific point on the nutritional and organoleptic quality of this meat by biochemical analyzes of the major and minor composition of the Longissimus dorsi muscle (LDM). The results of the organoleptic quality analysis show that the meat of Beni-Guil breed has a bright red color, with a chromaticity of 23.97, an a/b ratio of 0.96 and a hue angle of 46.47, Significant juiciness with a water retention capacity and cooking loss of 22.73 and 32.87% respectively, and a marked tenderness with a collagen content of 0.1%. Thus the analysis of nutritional quality showed that LDM of the Beni-Guil has a high nutritional and dietary value, rich in polyunsaturated fatty acid (PUFA) and essential amino acid, with an PUFA/SFA ratio of 0.25, a ratio PUFA n-6/PUFA n-3 of 3.78, and a Protein Digestibility-Corrected Amino Acid score (PDCAAS) of 127. [less ▲]

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See detailProfil d'acides gras et stabilité oxydative d'huiles de brisures d'amandons et d'écarts de tri des amandes
Houmy, Nadia ULiege; Melhaoui, R; Sindic, Marianne ULiege et al

Conference (2017, April 27)

Dans la région orientale du Maroc, en outre du projet *PROFAO, la filière Amandier bénéficie d'une attention particulière. Cependant, les opérations de concassage et de triage des amandes se font encore ... [more ▼]

Dans la région orientale du Maroc, en outre du projet *PROFAO, la filière Amandier bénéficie d'une attention particulière. Cependant, les opérations de concassage et de triage des amandes se font encore de façon artisanale. Dans un but de valorisation après le décorticage/concassage, les brisures et les écarts de tri des amandes, ayant une faible valeur marchande, servent à l'extraction d'huile pour usage alimentaire et cosmétique. Ce travail porte sur l'analyse chimique d'huiles de brisures d'amandes (HbA) et la détermination de leur stabilité oxydative. Ainsi sur trois compagnes agricoles consécutives 2014, 2015, 2016, des analyses par CPG FID des profils d'acides gras (AG) des HbA des variétés Marcona Ferragnes-Ferraduel, ont été effectuées. L'acide Oléique (C18:1) et l'acide Linoléique (C18:2) sont les deux AG majoritaires qui caractérisent les profils d'AG des HbA. Selon l'année de récolte, ces HbA ont montré des variations inter variétale, les différences observées sont significatives et sont de l'ordre de 15 % pour C18:1 et de 13 % pour C18:2. Ainsi la teneur des HbA analysées en C18:1 varie entre un taux-max de 72 % enregistré en 2013/2014 pour Ferrangnes-Ferraduel et un taux-minima de 57 % observé en 2015/2016 pour Marcona. La même remarque pour le C18:2 avec une teneur minimum de 17 % enregistré en 2013/2014 pour Ferragnes-Ferraduel et une teneur maximum de 30 % observé en 2015/2016 pour Marcona. Pour le rapport O/L la plus grande différence a été observée en 2013/2014, avec un ratio O/L de 4,1 pour l'HbA Ferragnes-Ferraduel et de 1,95 pour Marcona. Les résultats observés pour la stabilité oxydative des Hba estimée par des tests Rancimat montrent des valeurs qui varient entre un minimum de 20h pour l'HbA Marcona en 2013/2014 et un maximum de 29h pour l'HbA Ferragnes Ferraduel en 2015/2016. On note une corrélation positive entre la stabilité oxydative et la teneur des HbA en C18:1 ainsi qu'avec le ratio O/L. La suite logique de ce travail est la recherche d'une correlation entre la stabilité oxydative et les composants mineurs de l'huile notamment ceux à activité antioxydante tel les tocophérols. [less ▲]

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See detailCARACTERISATION BIOCHIMIQUE DES AMANDES DE QUELQUES VARIETES D’AMANDIER EN CULTURE DANS LA REGION ORIENTALE DU MAROC
Melhaoui, Reda; Houmy, Nadia ULiege; Ben Moumen, A et al

Poster (2017, April 27)

Le Plan Maroc Vert (PMV) accorde une grande importance à l’agriculture solidaire en faveur des zones agro écologiques fragiles. Dans ce cadre on assiste dans la région orientale du Maroc à l’extension des ... [more ▼]

Le Plan Maroc Vert (PMV) accorde une grande importance à l’agriculture solidaire en faveur des zones agro écologiques fragiles. Dans ce cadre on assiste dans la région orientale du Maroc à l’extension des plantations d’amandier, au dépend des cultures annuelles, jugées non rentable et étroitement lié à la pluviométrie. Ainsi le projet*PROFAO porte sur la plantation de 6000 ha de nouveaux vergers d’amandier, avec principalement les variétés Ferragnes et Ferraduel (F/F) en raison de leur floraison tardive en Mars, qui leur permet d’échapper aux effets néfastes des gelées de Janvier et Février. Dans un but de la diversité des cultures et de la sauvegarde de la biodiversité et également dans un but de valorisation en post récolte des amandes et produits dérivés. Cette étude porte sur la caractérisation de variété(s) locale(s), nommée «Amandier Beldi (Be)» à floraison précoce et qui semble être une variété population. La comparaison aux variétés F/F, porte sur des caractères botaniques et la période de floraison et surtout sur la composition chimique des amandes comme produits final de la récolte. A ce propos «Be» fleurissent dès le début février alors que pour F/F la floraison est pour Mars. Les analyses des huiles et tourteaux d’amandes des récoltes antécédentes, montent un rendement moyen en huile, de l’ordre de 50% pour «Be» et de 57% pour «F/F» avec des profils d’acide gras comparables. L’analyse des tourteaux ne montre pas de différences significatives ainsi on observe, pour« Be » des teneurs en protéines de 47% et en sucres de 14,2% et pour l’association F/F ces teneurs sont respectivement de 45% et 13% [less ▲]

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