Recursos de colección

ORBi Open Repository and Bibliography (259.467 recursos)

In may 2007, the ULg's Administrative Board (joined in June 2007 by the FUSAGx) decided to create an institutional repository and defined a strong institutional self-archiving policy to increase the visibility, accessibility and impact of the University's publications (Board's decision). This decision led to the official launch, in November 2008, of the ORBi platform including both the Academic Bibliography and the Institutional Repository of the Wallonia-Europe University Academy.

Life sciences => Food science

Mostrando recursos 1 - 20 de 1.436

  1. Metagenomic insights into the dynamics of microbial communities in food

    Kergourlay, Gilles; Taminiau, Bernard; Daube, Georges; Champomier Vergès, Marie-Christine
    Peer reviewed

  2. Rapport d'activités final : Renforcement de l'Appellation d'Origine Protégée (AOP) "Beurre d'Ardenne"

    Dehareng, Frédéric; Tielemans, Magali; Colinet, Frédéric; Baeten, Vincent; Gengler, Nicolas; Dardenne, Pierre; Sindic, Marianne

  3. Binary Phase Behavior of tripalmitoylglycerol and 1,3-dipalmitoyl-2-stearoyl-sn-glycerol

    Bhaggan, K.; Smith, K. W.; Blecker, Christophe; Danthine, Sabine

  4. Crystallization behavior of neutralized and bleached shea butter under dynamic conditions

    Gibon, V.; Dijckmans, P.; Blecker, Christophe; Filocco, Sandrino; Danthine, Sabine

  5. Fingerprint profiling of polysaccharide kefiran extracted from kefir grains biomass

    Pop, Carmen; M. Rotar, Ancuta; C. Salanțӑ, Liana; A. Semeniuc, Cristina; Socaciu, Carmen; Sindic, Marianne
    Peer reviewed

  6. Changes in physicochemical and rheological properties of commercial yogurts during storage.

    Pop, Carmen; Apostu, Sorin; Rotar, Ancuta M.; Anamaria Semeniuc, Cristina; Sindic, Marianne; Mabon, Nicolas

  7. Influence of extraction conditions on characteristics of microbial polysaccharide kefiran isolated from kefir grains biomass

    Pop Rodica, Carmen; Salanţă, Liana; M. Rotar, Ancuţa; A. Semeniuc, Cristina; Socaciu, Carmen; Sindic, Marianne
    Peer reviewed

  8. Association of Targeted metagenomic analysis and classical microbiology for Clostridium difficile detection and microbial ecosystem mapping of surfaces hands and foodstuffs in a meat processing plant

    Rodriguez Diaz, Cristina; Oukbir, Meriem; Taminiau, Bernard; Daube, Georges
    INTRODUCTION Zoonoses are infectious that can be transmitted between animals and humans through direct contact, close proximity or the environment. Since domestic and food animals frequently test positive for the bacterium, it seems plausible that C. difficile could be zoonotic. PURPOSE This study aimed to determine the prevalence and the epidemiology of C. difficile in cattle farms and the possible spread of the bacterium among animals and farmers. METHODS A total of 176 faecal samples of cattle were collected from 5 different Belgian farms. A stool sample of each farmer was also requested. Detection of C. difficile was performed by classical culture on C. difficile...

  9. Glucosinolate profiles by HPLC-DAD, phenolic compositions and antioxidant activity of Eruca vesicaria longirostris: Impact of plant part and origin

    Bouacida, Saoussen; Koubaier, Hayet Ben Haj; Snoussi, Ahmed; Fauconnier, Marie-Laure; Bouzouita, Nabiha
    Peer reviewed

  10. Langmuir film balance- A technique to study the interaction of cyclodextrin with milk fat globule membrane monolayers

    Malik, Priyanka; Danthine, Sabine; Paul, Aman; Delvigne, Frank; Blecker, Christophe

  11. Characterization of almond kernel oils of five almonds varieties cultivated in Eastern Morocco

    Houmy, Nadia; Mansouri, F.; Benmoumen, A.; Elmouden, S.; Boujnah, M.; Sindic, Marianne; Fauconnier, Marie-Laure; Serghini-Caid, H.; Elamrani, A.
    Peer reviewed

  12. Caractérisation préliminaire de quelques variétés d’amande cultivées dans la région orientale du Maroc

    Houmy, Nadia; Elmoudden, S.; Boujnah, M.; Sindic, Marianne; Fauconnier, Marie-Laure; Serghini-Caid, H.; Elamrani, A.
    L’amande est un fruit sec riche en huile, protéines, glucides et vitamines. Il est consommé tel quel (séché, grillé) ou transformé sous d’autres formes tel que la pâte d’amande. L’huile d’amande est très utilisée en dermatologie pour ses propriétés cosmétiques, adoucissantes et hydratantes. Ce travail de recherche appliquée est mené en collaboration avec la DRA-oriental et la DPA d’Oujda. Il s’agit d’une contribution au développement la filière amandier dans la région qui porte sur la valorisation de l’amande et ces dérivées principalement l’huile et le tourteau d’amandes. Dans cette étude préliminaire les huiles et tourteaux de 5 variétés cultivées dans la...

  13. Variability in almond oil chemical traits from traditional cultivars from eastern Morocco

    Houmy, Nadia; Belhaj, K.; Abid, M.; Mihamou, A.; Addi, M.; Fauconnier, Marie-Laure; Sindic, Marianne; Serghini-Caid, H.; Elamrani, A.
    In Morocco, cultivation of almond tree (Prunus amygdalus L.) constitutes the second most important plantation of fruit trees after olive growing. It is mostly cultivated in two regions, « Taza, Al Houceima Taounate » in the north and « Souss Massa Draa » in the south. Almond genetic resources (Marcoma, Fournat, Ferragnes/Ferraduel and Beldi), cultivated in eastern Morocco were studied during two consecutive crop years in order to evaluate variations in kernel oil yield, fatty acid profiles, oleic /linoleic (O/L) ratio and almond oils oxydative stability (OSI,evaluated by rancimat tests) in comparison to monovarietal olive oils. Almond kernel total oil...

  14. A glance on characterization of almond kernels from five varieties cultivated in eastern Morocco

    Houmy, Nadia; Abid, M.; Addi, M.; Mihamou, A.; Serghini-Caid, H.; Fauconnier, Marie-Laure; Sindic, Marianne; Elamrani, A.
    The Green Morocco Plan is established for 2008-2020 to improve productivity in the agriculture sector and to plant more productive perennial tree crops such as almonds that are better suited for Morocco's climate. Belgian Development Agency support almond orchards extension in eastern Morocco in purpose to achieve socio-economic improvement. This research is part of a local project (PROFAO) for development of almond in eastern Morocco. The present study evaluates some almond oil parameters fiber and protein content of five almond varieties (Beldi, Fournat, Ferraduel/Ferragnes and Marcona). The aim is to classify varieties on the basis of kernels content of oil and their...

  15. Grasshoppers as a food source? A review

    Paul, Aman; Frederich, Michel; Uyttenbroeck, Roel; Hatt, Séverin; Malik, Priyanka; Lebecque, Simon; Hamaïdia, Malik; Miazek, Krystian; Goffin, Dorothée; Willems, Luc; Deleu, Magali; Fauconnier, Marie-Laure; Richel, Aurore; De Pauw, Edwin; Blecker, Christophe; Monty, Arnaud; Francis, Frédéric; Haubruge, Eric; Danthine, Sabine
    Peer reviewed

  16. Comparative study of nutritional quality of potato-wheat steamed and baked breads made with four cultivated potato flour

    Liu, Xingli; Mu, Tai-Hua; Sun, Hongnan; Zhang, Miao; Chen, Jing-Wang; Fauconnier, Marie-Laure
    Peer reviewed

  17. Fingerprint profiling of polysaccharide kefiran extracted from kefir grains by high-performance thin – layer chromatography

    Pop, Carmen; Rotar, Ancuţa M.; Salanțӑ, Liana C.; Semeniuc, Cristina A.; Socaciu, Carmen; Sindic, Marianne
    Peer reviewed

  18. Daily intake and bacteriological quality of meat consumed in the households of Kigali, Rwanda

    Niyonzima, Eugene; Ongol, Martin Patrick; Brostaux, Yves; Korsak Koulagenko, Nicolas; Daube, Georges; Kimonyo, Anastase; Sindic, Marianne
    Peer reviewed

  19. Sensory quality of beef patties inoculated with strains of Carnobacterium maltaromaticum with potential as biopreservatives

    Didimo Imazaki, Pedro Henrique; Jacques-Houssa, Charlotte; Kergourlay, Gilles; Daube, Georges; Clinquart, Antoine
    Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with potentially biopreservative strains of Carnobacterium maltaromaticum. Three different strains of C. maltaromaticum (lab. ref.: CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at...

  20. Evaluation of the sensory quality of beef patties inoculated with Carnobacterium maltaromaticum strains with biopreservative potential

    Didimo Imazaki, Pedro Henrique; Jacques-Houssa, Charlotte; Kergourlay, Gilles; Daube, Georges; Clinquart, Antoine
    Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with potentially biopreservative strains of Carnobacterium maltaromaticum. Three different strains of C. maltaromaticum (lab. ref.: CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at...

Aviso de cookies: Usamos cookies propias y de terceros para mejorar nuestros servicios, para análisis estadístico y para mostrarle publicidad. Si continua navegando consideramos que acepta su uso en los términos establecidos en la Política de cookies.