ORBi Open Repository and Bibliography
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 1,314
Evaluation of morphological and functional characteristics of Carnobacterium maltaromaticum isolated from vacuum-packaged beef with long shelf life - Didimo Imazaki, Pedro Henrique; Tahiri, Assia; Ndedi Ekolo, François; Daube, Georges; Clinquart, Antoine
Carnobacterium maltaromaticum is a lactic acid bacterium, and many lactic acid bacteria associated with meat are known for their bactericidal or bacteriostatic activity against other strains, species or genera of bacteria. The presence of certain lactic acid bacteria adapted to a low temperature in fresh meat could extend the shelf life and improve the microbial stability and safety of this product. The aim of this study was to perform a morphological and functional characterization of a C. maltaromaticum strain with a potential bioprotective effect isolated from vacuum packaged beef with very long shelf life. The morphological, biochemical and enzymatic profiles,...
Evaluation des systèmes de management de la sécurité et de la qualité de l’aquaculture du tilapia du Nil "Oreochromis niloticus" dans l’Ouest algérien. - Dergal, Nadir Boudjlal
Cette thèse a été entreprise afin d’élaborer et de développer le premier modèle HACCP spécifique pour la gestion de la qualité ante et post mortem du tilapia (Oreochromis niloticus) produit au niveau de la ferme continentale "Fat-Steppes" (Ouest algérien). Pour ce faire, différents points critiques (PCC) ont été déterminés et maitrisés tout au long de la phase d’élevage et de commercialisation.
Durant la phase d’élevage, les résidus d’antibiotiques, les résidus de la 17α-méthyle testostérone et la qualité microbiologique et physicochimique de l’eau et de l’aliment d’élevage ont été évalués. Une stratégie analytique pertinente a été développée basée sur une première...
Impact of aging technique and muscle on oxidative stability of beef packaged under high-oxygen atmosphere - Didimo Imazaki, Pedro Henrique; Tahiri, Assia; Thimister, Jacqueline; Scippo, Marie-Louise; Clinquart, Antoine
Two common approaches for beef aging are wet-aging and carcass-aging.
Wet-aging refers to meat aged in a sealed vacuum package at refrigerated
temperatures, while carcass aged at controlled temperatures and humidity is
defined as carcass-aging. Carcass-aging is an ancient process used nowadays
to produce beef characterized by its superior quality. The meat conservability
is influenced by its sensitivity to oxidative process which can vary from one
muscle to another. The aim of this study was to compare the effect of aging
technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus
femoris) and previous vacuum storage time on colour and lipid stability of beef
packaged in high-oxygen atmosphere. After a...
Impact of aging technique, muscle and previous vacuum storage time on oxidative stability of beef packaged under high-oxygen atmosphere - Didimo Imazaki, Pedro Henrique; Douny, Caroline; Scippo, Marie-Louise; Clinquart, Antoine
The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid stability of beef packaged in high-oxygen atmosphere. After a seven-day wet- or carcass-aging step, longissimus dorsi and rectus femoris muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. At different times, part of these samples was repackaged under modified atmosphere – 70 % O2:30 % CO2 –, and stored during 7 days at +4 °C. The following parameters...
Daily intake and bacteriological quality of meat consumed in the households of Kigali city (Rwanda) - Niyonzima, Eugène; Ongol, Martin Patrick; Kimonyo, Anasthase; Sindic, Marianne
Meat is worldwidely known to be a nutrient rich food. It provides valuable amounts of proteins,vitamins such as retinol and vitamin B12 and minerals namely iron, selenium and zinc with an increased bioavailability than found in other dietary sources . Along the production chain, meat can get contaminated by a wide range of spoilage and/or pathogenic microorganisms from the farm, slaughtering environment and distribution. The actual number of foodborne infections attributable to meat is difficult to assess accurately, principally because only a small proportion of illness cases is officially reported. However, by using outbreak data published internationally, Greig and Ravel...
FTIR spectroscopic characterization of a new biofilm obtained from kefiran - Pop, Carmen; Apostu, Sorin; Rotar, Ancuta M.; Semeniuc, Cristina Anamaria; Sindic, Marianne; Mabon, Nicolas
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...
Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed oil. - Yamoneka, Juste; Malumba Kamba, Paul; Blecker, Christophe; Gindo, M.; Fauconnier, Marie-Laure; Lognay, Georges; Danthine, Sabine
Plants belonging Dacryodes and lrvingia genus have great economic importance in Central and West Africa. lrvingia gabonensis (IG) produces a seed rich in fats, traditionally used as a soup thickener. Fruit of Dacryodes edulis (DS) contains a pulp how are also rich in fat. Its seed constitute a big waste problem in towns and village remains not exploitable by local people however that may be valued
as a resource for various components. Some study shows that this seed contented a proportion of oils
that would be an alternative in the substitution of diesel relevant to their physicochemical properties. Despite the potential of...
Anhydrous Milk Fat enrichment with 13C-triacylglycerol tracers: effects on thermal and structural behavior. - Danthine, Sabine; Vors, Cécile; Blecker, Christophe; Michalski, Marie-Caroline
Dietary lipids are incorporated in food products under different types of structures, e.g., as dispersed lipid droplets (in oil -in -water emulsions, like creams) or as a continuous lipid phase (in water -in -oil emulsions, like butter for example). The crystallization, melting behavior and polymorphic stability
of fats are determined by the behavior of the TAGs they contain. In clinical studies, there is a need to add some 13C TAGs as tracers to the ingested fats in order to track their metabolic fate. However, this procedure could modify the physicochemical properties of the fat. The present study was conducted in the...
Thermal and structural behavior of two lauric fats compared to AMF in bulk and oil-in-water emulsion states - Petrut, Raul Flaviu; Anihouvi, Prudent Placide; Blecker, Christophe; Dombree, Anne; Van Hoed, Vera; Danthine, Sabine
In a previous study the thermal and polymorphic behavior of four different industrial lauric fats
which are sold under the same commercial description, was compared (1). According to the findings the four fats were split in two groups based on the similarities found at polymorphic level. In the
present paper two of these industrial lauric fats (F1 and F2, one from each group) were incorporated
into oil -in -water emulsions. The objective of this study was to point out the differences in the crystallization and polymorphic behavior between bulk and emulsified fat. Moreover anhydrous milk fat (AMF) was used in the same way...
TECHNICAL CHALLENGES IN CHOLESTEROL REMOVAL FROM DAIRY PRODUCTS - Malik, Priyanka; Danthine, Sabine; Paul, Aman; Blecker, Christophe
Milk is a natural complex system present as oil in water emulsion.
The natural organisation of milk fat globules is stabilized by the presence of
a natural membrane, called the milk fat globule membrane. It has tripartite
structure consisting of a monolayer facing the inner triacylglycerol core and
an external bilayer. Apart from giving the nutritive value, milk fat globule
membrane also contributes towards the techno-functional properties of the
dairy products. The milk fat globule membrane is composed of both polar
lipids and proteins. Cholesterol is also present in milk fat globule membrane
and accounts for about 2% of milk fat globule membrane. Increased consumer
awareness has created a...
Mise au point du fractionnement par debranning des tissus périphériques du blé tendre (Triticum aestivum) et du blé dur (Triticum Durum) - Roiseux, Olivier; Ben Hamouda, Mohamed Salah; Olive, Gilles; Blecker, Christophe
Le blé est constitué de trois régions : l’albumen, les enveloppes et le germe. Depuis longtemps, le blé est broyé pour donner soit la farine dans le cas des blés tendres, soit de la semoule dans le cas des blés durs, ceci correspond en fait à la majorité de l’albumen. Le son de blé est un coproduit de cette transformation et consiste en un empilement de différents tissus : péricarpe externe et interne, testa, épiderme et aleurone. A l’heure actuelle, la valorisation du son de blé est limitée malgré son potentiel nutritionnel. Un fractionnement spécifique de ces tissus, conduisant à...