Recursos de colección

ORBi Open Repository and Bibliography (312.551 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 100

  1. How to Live and Survive in Zambezian Open Forest (Miombo Ecoregion)

    Malaisse, François
    In the Miombo ecoregion (2,865,000 km² or 9.1% of Africa), the Zambezian open forest constitutes the main vegetation unit. It extends to no less than eight countries, from Burundi in the North to South Africa in the South, and from Angola in the West to Mozambique in the East. The austral part of Africa's open forests falls within the Zambezian Regional Center of Endemism outlined by White in 1983. This book focuses mainly on the wetter Zambezian Miombo woodlands. Also patches of mosaic Zambezian dry evergreen forests and small areas of grasslands on Kalahari sands are incorporated in the study. The...

  2. Probiotics as a Sources of Aromas in Functionnal Food: Selected Examples and Analytical Methodology (chap.5)

    Kenne Kemene, Thierry; Lognay, Georges; Fauconnier, Marie-Laure
    Peer reviewed

  3. Etude du potentiel des enzymes de Cynara cardunculus L. en technologie fromagère

    Ben Amira, Amal
    L’objectif des travaux entrepris au cours de cette thèse visait à identifier, extraire et caractériser les enzymes coagulants des fleurs de Cynara cardunculus L., en vue de les valoriser dans la technologie des produits laitiers. Dans une première étape, deux lots de fleurs, collectés à deux stades de maturation, ont été comparés d’un point de vue biochimique et enzymatique, afin de sélectionner le lot approprié pour une meilleure production d’enzymes coagulants. Les fleurs collectées au milieu du stade de maturation (fin du mois de juin) ont alors été sélectionnées pour la suite des travaux. Les critères de sélection étaient basés...

  4. Les pesticides en production maraîchère au Burkina Faso et bonnes pratiques phytosanitaires

    Son, Diakalia; Somda, Irénée; Legrève, Anne; Schiffers, Bruno

  5. Assessment of tomato (Solanum lycopersicum L.) producers'exposure level to pesticides, in Kouka and Toussiana (Burkina Faso)

    Son, Diakalia; Zerbo, Fabrice K. B.; Bonzi, Schémaeza; Legrève, Anne; Somda, Irénée; Schiffers, Bruno
    Peer reviewed

  6. Risk assessment of Tunisian consumers and farm workers exposed to residues after pesticide application in chili peppers and tomatoes

    Toumi; Joly, Laure; Tarchoun, Neji; Souabni, Leila; Bouaziz, Marwa; Vleminckx, Christiane; Schiffers, Bruno
    Peer reviewed

  7. Effet de la cuisson sur le profil en fibres de quelques légumes tropicaux

    Kalala Bolokango, Gaetan; KAMBASHI, Bienvenu; Everaert, Nadia; Beckers, Yves; Richel, Aurore; Bindelle, Jérôme
    Peer reviewed

  8. Dangers et risques : L'aventure au bout de la fourchette ?

    Schiffers, Bruno

  9. Comparison of approaches to deal with matrix effects in LC-MS/MS based determinations of mycotoxins in food and feed

    Fabregat Cabello, Neus; Zomer, Paul; Sancho, Juan V.; Roig-Navarro, Antoni F.; Mol, H.G.J
    Peer reviewed

  10. Non hydrogenated crystallisation improver for confectioneryapplication

    Bhaggan, Krishnadath; Manson, H.; Werleman, J.

  11. Enzymatic cocoa butter equivalents produced by lipase catalyzed interesterification of HS HOSF

    Bhaggan, Krishnadath; Ma, J.

  12. Refining of vegetable oils and fats; formation pathway and mitigation of 3-MCPDe and Glycidyl esters

    Bhaggan, Krishnadath; Werleman, J.

  13. Refining of vegetable oils and fats; formation pathway and mitigation of 3-MCPD and Glycidyl esters

    Bhaggan, Krishnadath

  14. Refining of oils and fats

    Bhaggan, Krishnadath

  15. Shea butter; a versatile ingredient for the food industry

    Bhaggan, Krishnadath

  16. Non hydrogenated structuring fat for confectionery fillings and chocolate spreads

    Bhaggan, Krishnadath; Manson, H.

  17. Enzymatic production of specialty fats CBE and HMF substitute:SOS/OPO

    Bhaggan, Krishnadath; Werleman, J.

  18. Kinetic phase behavior of Tripalmitin and 1,3-dipalmitoyl-2-stearoyl-sn-glycerol; effect of cooling and melting rate

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

  19. Characterization of fructans and dietary fibre profiles in raw and steamed vegetables

    Kalala Bolokango, Gaetan; Kambashi Mutiaka, Bienvenu; Everaert, Nadia; Beckers, Yves; Richel, Aurore; Pachikian, Barbara; Neyrinck, Audrey; Delzenne, Nathalie; Bindelle, Jérôme
    Peer reviewed

  20. Physicochemical Properties of some Honeys Produced from Different Flora of Eastern Morocco

    Abselami, A.; Tahani, A.; Sindic, Marianne; Fauconnier, Marie-Laure; Bruneau, E.; Elbachiri, A.
    Peer reviewed

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