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ORBi Open Repository and Bibliography (251,989 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 1,421

1. 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

2. 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

3. 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

4. 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...

5. 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...

6. Assessment of methods of detection of water estrogenicity for their use as monitoring tools in a process of estrogenicity removal - Blavier; Songulashvili; Simon, Coraline; Penninckx; Flahaut; Scippo, Marie-Louise; Debaste
Peer reviewed

7. Physicochemical characterization and in vitro assessment of the nutritive value of starch yield from corn dried at different temperatures - Malumba Kamba, Paul; Odjo, Djosse Psijus Sylvanus; BOUDRY, Christelle; Danthine, Sabine; Bindelle, Jérôme; Beckers, Yves; Bera, François
Peer reviewed

8. Comparative effects of freeze-drying, fluidized bed-drying and heat moisture treatment on the in vitro digestibility of dry matter, starch and protein of corn grain - Odjo, Djosse Psijus Sylvanus; Malumba Kamba, Paul; Migan, Sabé; Rabenasolo, Hery; Bera, François
Peer reviewed

9. Could salt-soluble proteins denaturation index (Promatest) of corn grain help to predict in vitro digestibility of dry matter? - Odjo, Djosse Psijus Sylvanus; Abédi, Fidèle; Bukamba, Célestin; Malumba Kamba, Paul; Bera, François
Peer reviewed

10. Interfacial activities of milk total proteose-peptone: contribution 1 and miscibility of 2 nonhydrophobic and hydrophobic fractions - Karamoko, Gaoussou; Renaville, Robert; Blecker, Christophe
Peer reviewed

11. In situ analysis of lipid oxidation in oilseedbased food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example - Mureșan; Danthine, Sabine; Mureșan, Andruța Elena; Racolţa, Emil; Blecker, Christophe; Muste, Sevastiţa; Socaciu, Carmen; Baeten, Vincent
Peer reviewed

12. Gamma radiation induced modifications of tapioca starch - Atrous, Hager; Benbettaïeb, Nasreddine; Hosni, Faouzi; Danthine, Sabine; Blecker, Christophe; Attia, Hamadi; Ghorbel, Dorra
Peer reviewed

13. Oil content, triglycerides profiles and fatty acid composition of almond kernels of some varieties cultivated in eastern Morocco - Houmy, Nadia; Elamrani, Ahmed; Sindic, Marianne; Serghini-Caid, Hana; Fauconnier, Marie-Laure; Mihamou, Aatika
Almond tree "Prunus dulcis" is a fruit tree that belongs to the Rosaceae family. It’s a drought tolerant crop, thanks to ability of these trees to endure high water deficits. This physiological propriety of almond trees is a characteristic that prove its efficiency for valorization of semi-arid areas which are widespread in Morocco. According to Agriculture ministry reports, most of almond plantations are located in mountain areas in the Rif and foothills the high Atlas and in the southern areas in arid or semi-arid climate, but Semi-intensive plantations, conducted using modern techniques exist in regions of Fez, Meknes and Marrakech....

14. Characterization of monovarietal virgin olive oils from introduced cultivars in eastern Morocco - Mansouri, Farid; Benmoumen, A.; Richard, Gaetan; Fauconnier, Marie-Laure; Sindic, Marianne; Serghini-Caid, H.; Elamrani, A.
Peer reviewed

15. Efficiency of Neutralized Antibacterial Culture Supernatant from Bacteriocinogenic Lactic Acid Bacteria Supplemented With Salt in Control of Microorganisms Present in Senegalese Artisanally Handled Fish by Immersion Preservative Technology During Gueldj Seafood Processing at 10°c and 30°c - Diop, Michel; Alvarez, Valente; Guiro, Amadou; Thonart, Philippe
Peer reviewed

16. Linseed oil presents different patterns of oxidation in real-time and accelerated aging assays - Douny, Caroline; Razanakolona, Rina; Ribonnet, Laurence; Milet, Jérôme; Baeten, Vincent; Rogez, Hervé; Scippo, Marie-Louise; Larondelle, Yvan
Peer reviewed

17. Impact of drying and heat treatment on the feeding value of corn. A review - Odjo, Djosse Psijus Sylvanus; Malumba Kamba, Paul; Beckers, Yves; Bera, François
Peer reviewed

18. Effect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps - Makhlouf-Gafsi, Ines; Baklouti, Samia; Mokni, Abir; Danthine, Sabine; Attia, Hamadi; Blecker, Christophe; Besbes, Souhail; Masmoudi, Manel
Peer reviewed

19. Assessment of partial coalescence in whippable oil-in-water food emulsions - Petrut, Raul Flaviu; Danthine, Sabine; Blecker, Christophe
Peer reviewed

20. Clostridium difficile is present in retail meat in Belgium - Rodriguez Diaz, Cristina; Taminiau, Bernard; Van Broeck, Johan; Avesani, Véronique; Delmée, Michel; Daube, Georges

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