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ORBi Open Repository and Bibliography (168.463 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 1.151

1. Use of GC-MS in SIM-Scan mode for a selective quantification of polluting volatile organic compounds (VOC) in food industries - Eloundou Mballa, Pierre; DETHIER, Bérénice; Fauconnier, Marie-Laure
Peer reviewed

2. Welke impact heeft de slachtleeftijd bij vleeskuikens op de zintuiglijke eigenschappen van het vlees? - De Maeseneire, Coraline; Sindic, Marianne; Colot, Catherine; Beckers, Yves

3. L'âge d'abattage influence-t-il la qualité de la viande? - De Maeseneire, Coraline; Sindic, Marianne; Colot, Catherine; Beckers, Yves

4. The influence of calcium carbonate-wheat flour mix addition on sunflower halva stability and texture - Muresan, Vlad; Racolta, Emil; Muste, Sevastita; Danthine, Sabine; Blecker, Christophe

5. The influence of palm oil addition on sunflower halva stability and texture - Mure şan, V.; Danthine, Sabine; Racolţa, E.; Muste, S.; Blecker, Christophe; Borşa, A.; Mureşan, E.A.

6. Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability - Ly, M. H.; Aguedo, Mario; Goudot, S.; Le, M. L.; Cayot, P.; Teixeira, J. A.; Le, T.M.; Belin, J.-M.; Waché, Y.
Peer reviewed

7. Impact of surface properties of lactic acid bacteria on the stability of emulsions - Ly, M. H.; Waché, Y.; Bouchez-Naïtali, M.; Meylheuc, T.; Aguedo, Mario; Teixeira, J. A.; Le, T.M.; Belin, J.-M.
Peer reviewed

8. Evaluation of arabinoxylan oligosaccharides on physicochemical properties of chitosan based films - Costa, Maria J.; Cerqueira, Miguel A.; Ruiz, Hector A.; Fougnies, Christian; Vicente, António A.; Aguedo, Mario
Peer reviewed

9. Développement d'une méthodologie pour l’appréciation quantitative des risques appliquée à Salmonella dans la viande de porc en Belgique - Delhalle, Laurent
Following the European legislation on control of Salmonella and other zoonotic agents, effective measures must be taken to detect and control these agents at all stages of the food chain. Therefore, the Belgian FPS Public Health, Food Chain Safety and Environment has decided to fund a research project involving institutions grouped under a consortium in order to develop a Quantitative Microbial Risk Assessment (QMRA) on human salmonellosis following consumption of minced pork meat. To achieve this goal, preliminary steps were necessary. The first task was a survey on available data at all stages of the production chain from public authorities...

10. An improved method to assess the suitability of lactic acid bacteria as dried starter culture for cereal fermentation - Yao, S.A.; Thonart, Philippe; Djè, M.

11. Rivaling Evidence-Bases and Politics in Regulatory Science - Hendrickx, Kim
Peer reviewed

12. Moduler l'âge d'abattage des poulets de chair: Quel impact sur la qualité organoleptique de la viande? - De Maeseneire, Coraline; Sindic, Marianne; Beckers, Yves
Avec l’émergence des nouveaux modes de production alternatifs, pour la plupart associés à la production dite de « qualité différenciée », plusieurs souches de poulets de chair sont éligibles en pratique en Région wallonne. Ces souches se distinguent suivant de nombreux critères dont la durée du cycle nécessaire pour produire une carcasse commercialisable. Or l’âge à l’abattage influencerait fortement les qualités sensorielles de la viande de poulet. Une question essentielle se pose dès lors : quelle influence une modification de l’âge à l’abattage du poulet de chair peut-elle avoir sur la perception de la qualité de la viande par le...

13. Quality Assessment of Marketed Eggs in Basse kabylie (Algeria) - Moula, Nassim; Ait Kaki, Asma; Leroy, Pascal; Antoine-Moussiaux, Nicolas
Peer reviewed

14. Volatile compounds of the traditional sorghum beers “ikigage” brewed with Vernonia amygdalina “umubirizi” - Lyumugabe, F.; Bajyana Songa, E.; Wathelet, Jean-Paul; Thonart, Philippe
Peer reviewed

15. Fermentation of Kivuguto, a Rwandese traditional milk : selection of microbes for a starter culture - Karenzi, E.; Dubois-Dauphin, R.; Mashaku, A.; Majad, L.; Munyanganizi, B.; Thonart, Philippe

16. Fruit Microstructure Evaluation Using Synchrotron X-Ray Computed Tomography - Verboven, Pieter; Ho, Quang Tri; Herremans, Els; Mebatsion, Hibru Kelemu; Nicolai, Bart; Kerckhofs, Greet; Wevers, Martine; Cloetens, Peter
Peer reviewed

17. Evaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions - Didimo Imazaki, Pedro Henrique; Tahiri, Assia; Taminiau, Bernard; Nezer, Carine; Daube, Georges; Clinquart, Antoine
Peer reviewed

18. Influence of two breeds (Belgian Blue and Limousin) and previous storage time on pigment and lipid stability of high-oxygen atmosphere packaged beef - Didimo Imazaki, Pedro Henrique; Tahiri, Assia; Thimister, Jacqueline; Clinquart, Antoine
Peer reviewed

19. Monitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry - Danthine, Sabine; DeClercq, Nathalie; Dewettinck, Koen; Gibon, Véronique
Peer reviewed

20. Aktueller Stand der Projekte QuaM, ManageMilk und OptiMir (Erste Ergebnisse sind vielversprechend) - Reding, Romain; Arnould, Valérie

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