ORBi Open Repository and Bibliography
(149.192 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 1.070
1.
Sample dilution influences the determination of antioxidant capacity in food. How to minimize it? - Sipel, Arnaud; Kevers, Claire; PINCEMAIL, Joël; Grygel, Pierre-Gabriel; DEFRAIGNE, Jean; Dommes, Jacques
The influence of sample dilution on the measurement of antioxidant capacity was analyzed. To ensure the reproducibility of results it is necessary to realize such scarce investigations. This study focuses on different antioxidant capacity assays, commonly used for the analysis of pure substances and food extracts. For all compounds and foods tested in most of the four assays (TEAC, DPPH and ORAC), effects of sample dilution on the measured (and recalculated) antioxidant capacity were observed, differences up to 28% between dilutions. An extrapolation method was proposed to obtain a “real value” thus to minimize the effects of the sample dilution....
2.
Antioxidant capacity of hydrophilic food matrices: optimization and validation of ORAC assay. - Kevers, Claire; Sipel, Arnaud; PINCEMAIL, Joël; Dommes, Jacques
It is widely accepted that ORAC is a useful method for assessing food extracts that contain various antioxidants. The principal aim of this study was to validate the ORAC assay. We first identified parameters that can interfere with the ORAC assay and we optimized it. Then, experiments were conducted to determine the limits of linearity and response function, to determine the accuracy profiles to circumvent some of the drawbacks of traditional validation procedures. Trueness, selectivity and limits of quantification of the method were also determined. Our objective of ORAC method validation is thus to give guarantees that most of the...
5.
Review: Milk composition as management tool of sustainability - Arnould, Valérie; Reding, Romain; Bormann, Jeanne; Gengler, Nicolas; Soyeurt, Hélène
The main objective of this paper is the use of milk composition data as a management tool. Milk composition, and in particular, milk fat content and fatty acid profiles may be significantly altered due to a variety of factors. These factors are reviewed in the literature; they include diet, animal (genetic) selection, management aspects and animal health. Changes in milk composition can be used as an indicator of the animal’s metabolic status or the efficiency of the feed management system. The advantages of using this kind of data as a management tool would be to allow the early detection of...
7.
Optimization of the formation of vinyldithiins, therapeutic compounds from garlic - DETHIER, Bérénice; Hanon, Emilien; Maayoufi, Said; Nott, Katherine; Fauconnier, Marie-Laure
Allyl sulfides, ajoenes and vinyldithiins are the three main groups of volatile organosulfur compounds that are formed when garlic is crushed. The manner garlic is processed (nature of the extraction medium, temperature…) has a major influence on their relative proportion and the amounts produced. It has been proven recently that the vinyldithiins are at the origin of garlic’s capacity to prevent adipocytes development. Their incorporation in garlic-based nutraceuticals is thus particularly interesting. In this context, this work aims to optimize the production of vinyldithiins from garlic. After having determined the best garlic origin (Spanish) and the best oil for the...
8.
Egg Production Performance of the Local Kabyle Hen and its Crossbreeds with ISA-Brown Strain in Semi-Intensive Conditions - Moula, Nassim; Mamadou Tandiang, Diaw; Salhi, Abdellah; Farnir, Frédéric; Antoine-Moussiaux, Nicolas; Leroy, Pascal
A cross between the ISA-Brown industrial strain and an Algerian local (Kabyle) breed was
compared with the Algerian local (Kabyle) hen. The comparison during the egg production period was done in individual cages, in a ventilated henhouse without any particular isolation. The same commercial diet has been provided over three time periods (35 to 36 weeks, 50 to 51 weeks and 65 to 66 weeks of age). Egg number and body weight at first egg was significantly lower in the Kabyle local breed. Mortality was almost equal during the breeding period and the egg production periods for the two genotypes....
9.
Influence of drying and hydrothermal treatments on the denaturation of corn proteins - Odjo, Djosse Psijus Sylvanus; Malumba Kamba, Paul; Bera, François
Corn (Zea mays L.) is the most abundant cereal grain produced in the world. It also provides a significant amount of protein in human and animal diets. During drying corn grains undergo several alterations including protein denaturation. A series of studies have been conducted in order to understand mechanisms behind denaturation of corn proteins during drying and heat moisture treatments. Using a laboratory fluidized-bed dryer, a flint corn variety have been dried between 54° and 130°C and subjected to different analyses from a qualitative point of view with a sequential extraction of corn protein fractions and from a quantitative point...
10.
Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan - Blecker, Christophe; Habib-Jiwan, Jean-Michel; Karoui, Ramdhane
Heat treatment applied to milk induces denaturation of whey proteins, leading to a complex mixture of whey protein and whey protein coated casein micelles. The present paper investigates the effects of heat treatment (60 and 80 °C during 20 min) and rennet-induced coagulation temperature (30 and 40 °C) determined by rheology, synchronous fluorescence spectroscopy (SFS) and turbiscan measurements. The gelation times determined by rheology and SFS increased with the increase of heat treatment applied to milk. The rise in temperature induced a decrease in the maximum curd firming rate and an increase in the viscosity of the investigated milk samples....
11.
Effects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit Pomaces - Rabetafika, Holy-Nadia; Bchir, Brahim; Aguedo, Mario; Paquot, Michel; Blecker, Christophe
This study examined the influence of applied tech- nologies namely desugaring, grinding, and bleaching on the compositions (cellulose, hemicelluloses, lignins, and pectins), physicochemical properties (water-holding capacity (WHC), swelling capacity (SWC), oil-holding capacity (OHC)) and the colour of dietary fibre (DF) during the production of fibre concentrates from unusual cooked apple and pear pomaces. Thermogravimetric analysis (TGA) and optical microscopy were also performed to monitor process-induced modifica- tion. All the processing conditions affected the compositions and physicochemical properties of DF. The bleaching treat- ment induced the greatest changes on DF producing yellow cellulose-rich fibre concentrates with improved WHC from 3.2 to...
13.
Determination of chloramphenicol in honey, 1 shrimp and poultry meat with liquid chromatography-mass spectrometry. Validation of the method according to Commission Decision 2002/657/EC - Douny, Caroline; Widart, Joëlle; De Pauw, Edwin; Maghuin-Rogister, Guy; Scippo, Marie-Louise
Chloramphenicol (CAP) is an antibiotic used for the treatment of bacterial infections in human and veterinary medicine. The use of CAP was prohibited in the European Union in 1994. Control laboratories are required to use suitably validated analytical methods to check sample compliance with the regulation. A quantitative method based on liquid chromatography coupled to isotopic dilution tandem mass spectrometry (LC–IDMS/MS) was developed for the determination of chloramphenicol in honey, shrimp and poultry meat. The experimental protocol consisted of a liquid-liquid extraction with ethyl acetate. Separation and detection were realized respectively by a 2690 Waters HPLC (Milford, MA, USA) and...
15.
Journée de rencontre entre L'institut des Radio-Elements et L'Université de Liège - Debois, Valérie; Gobert, Sylvie
Présentation des activités du CART (Caroline Douny), de l'Unité D'Analyses, Qualité et Risques (JP Bathélémy), du Bureau Envirinnement et Analyses de Gembloux (Ph Maesen), du laboratoire des ressources Hydriques (V Debbait) et du laboratoire d'Océanologie (S Gobert).Pistes de Collaborations.
16.
Effects of extraction solvents on phenolic contents and antioxidant activities of Tunisian date varieties (Phoenix dactylifera L.) - Kchaou, W; Abbès, F; Blecker, Christophe; Attia, H; Besbes, S
Second-grade dates (Phoenix dactylifera L.), with hard texture, from six Tunisian cultivars were analysed for their composition and antioxidant activities. Results showed predominance of total sugars and a relatively low content of protein, fat andash. On the other hand, optimisation of extraction of antioxidant was carried using five different solvents. The highest level of phenolic compounds for all dates varieties was found in the 70% acetone extract. This level ranged from 199.43 to 576.48 mg of GAE/100 g fresh weight. However, extraction into 50% methanol gave the highest antioxidant activity from 89.55 to 109.67 mg equivalents of ascorbic acid/g fresh...
17.
Evaluation de l’impact de la filiere de production porcine sur les caractéristiques des jambons de l’IGP (Indication Géographique Protégée) Jambon d’Ardenne - Dzaomuho-Lenieregue, Phidias; Eloundou Mballa, Pierre; Sindic, Marianne; Mabon, Nicolas
The aim of this study is to evaluate the influence of pork production sector on technological behavior of raw material, properties of the ham final product and consumer preferences. An experimental manufacturing assay of Ardenne Ham has been conducted for this purpose. Results show few incidence of pork production conditions on technological properties and chemical or sensory characteristics of hams. The preference tests, carried out with a sensory panel using several criteria, showed that consumers were able to distinguish two groups of hams, according to their fat content. They have a preference for lower-fat ham from one of the studied...
18.
Chemical Composition and Antioxidant Activity of Essential Oil of Ocimum basilicum Leaves from the Northern Region of Algeria - Hadj Khelifa, L.; Brada, Moussa; Brahmi, F.; Achour, D.; Fauconnier, Marie-Laure; Lognay, Georges
Ocimum basilicum essential oil (Algerian species), which is extracted from dried leaves with an output of 1.98 ± 0.01%, is yellow pale. Its chemical composition has been investigated by GC/MS and GC/FID. Fourty compounds have been identified accounting for 97.4%. The major compounds were: Linalool (32.83%), linalyl acetate (16%), elemol (7.44%), geranyl acetate (6.18%), myrcene (6.12%), allo-ocimene (5.02%), α-terpineol (4.9%), (E)-β-ocimene (3.68%) and neryl acetate (3.45%). O. basilicum essential oil was screened for its in vitro antioxidant activity using DPPH assay. The results showed that the concentration of the essential oil needed to scavenge 50% of DPPH, was 83.54 mg/ml...
19.
Neuartige Management Tools für Milchviehbetrieb mittels Spektralanalytik - Arnould, Valérie; Reding, Romain; Bormann, Jeanne; Gengler, Nicolas
In den letzten Jahrzenten wurde die Milch- und Fleischproduktion mehr und mehr mit
generellen Nachhaltigkeitsfragen in Verbindung gebracht. Sehr oft wird eine bessere
Produktionsnachhaltigkeit auch mit ökonomischen Aspekten verbunden. In der Tat liegt
die Kunst der modernen Milchproduktion scheinbar vor allem darin, die Produktion (egal
ob tier- oder betriebsindividuell) stetig bei möglichst gleichbleibenden oder gar noch
geringeren Kosten zu erhöhen. Daneben ist zu bedenken, dass Konsumenten heutzutage
neben preislichen Aspekten sehr oft zusätzlich Gesundheitsaspekte ins Spiel bringen, so
dass es für Milchbetriebe nicht unwesentlich ist, die Produktion in gewisser Weise diesen
Ansprüchen nach zu gestalten. Glücklicherweise können entscheidende Inhaltsstoffe wie
der Milchfettgehalt oder das Fettsäuremuster der Milch durch Managementfaktoren...
20.
Characteristics of African traditional beers brewed with sorghum malt: a review - Lyumugabe, F.; Gros, J.; Nzungize, J.; Bajyana, E.; Thonart, Philippe
Traditional sorghum beers are produced in several countries of Africa, but variations in the manufacturing process may occur depending on the geographic localization. These beers are very rich in calories, B-group vitamins including thiamine, folic acid, riboflavin and nicotinic acid, and essential amino acids such as lysine. However, the traditional sorghum beer is less attractive than Western beers because of its poorer hygienic quality, organoleptic variations and shorter shelf life. Research into the microbiological and biochemical characteristics of traditional sorghum beers as well as their technologies have been performed and documented in several African countries. This review aims to summarize...
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