Overkoepelend instituut: Université de Liège; Faculté de Médecine Vétérinaire; Fundamental and Applied Research for Animals and Health; Department Food Science (ULG-DDA), meer
MOG-kernwoorden (5) : Biochemie; Microbiologie; Moleculaire biologie; Vis(sen); Voeding
Type: Wetenschappelijk
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| Abstract: |
Het onderzoek in de laboratory of Food Analysis houdt zich bezig met:
- voedselverwerking en producteigenschappen;
- voedselveiligheid en contaminanten;
- consumptiepatronen en nutriënteninname;
- bacteriële diversiteit en metagenomica.
De mariene focus ligt in het feit dat het onderzoek zich specifiek richt op gerookte vis/garnalen en gerookte-gedroogde vis. |
| Publicaties (13) |
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( 12 peer reviewed ) opsplitsen filter
 Assogba, M.F.; Afé, O.H.I.; Ahouansou, R.H.; Anihouvi, D.G.H.; Kpoclou, Y.E.; Djago, D.; Douny, C.; Igout, A.; Mahillon, J.; Hounhouigan, D.J.; Scippo, M.-L.; Anihouvi, V.B. (2022). Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products. J. Sci. Food Agric. 102(2): 851-861. https://dx.doi.org/10.1002/jsfa.11421, meer- Afé, O.H.I.; Saegerman, C.; Kpoclou, Y.E.; Douny, C.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Hounhouigan, D.J.; Scippo, M.-L. (2021). Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers. Food Control 126: 108089. https://dx.doi.org/10.1016/j.foodcont.2021.108089, meer
- Anihouvi, D.G.H.; Henriet, O.; Kpoclou, Y.E.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B.; Mahillon, J. (2021). Bacterial diversity of smoked and smoked-dried fish from West Africa: A metagenomic approach. Journal of Food Processing and Preservation 45(11): e15919. https://dx.doi.org/10.1111/jfpp.15919, meer
- Kpoclou, Y.E.; Adinsi, L.; Anihouvi, V.B.; Douny, C.; Brose, F.; Igout, A.; Scippo, M.-L.; Hounhouigan, D.J. (2021). Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp. J. Food Sci. Technol. 58: 4646-4653. https://hdl.handle.net/10.1007/s13197-020-04952-y, meer
- Mehouel, F.; Bouayad, L.; Berber, A.; Boutaleb, S.; Miri, M.; Scippo, M.-L. (2021). Health risk assessment of exposure to polychlorinated dibenzo-p-dioxins/dibenzofurans (PCDD/Fs) and dioxin-like polychlorinated biphenyls (DL-PCBs) in swordfish from the Mediterranean Sea. Environm. Sc. & Poll. Res. 28: 26106-26111. https://hdl.handle.net/10.1007/s11356-021-12479-8, meer
- Afé, O.H.I.; Assogba, M.F.; Anihouvi, D.G.H.; Boukari, B.-S.; Douny, C.; Kpoclou, Y.E.; Fagla, B.A.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J. (2020). Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes. Food Science & Nutrition 8(9): 4822-4830. https://hdl.handle.net/10.1002/fsn3.1763, meer
- Afé, O.H.I.; Douny, C.; Kpoclou, Y.E.; Igout, A.; Mahillon, J.; Anihouvi, V.; Hounhouigan, D.J.; Scippo, M.-L. (2020). Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: a systematic review. Food Chem. Toxicol. 141: 111372. https://hdl.handle.net/10.1016/j.fct.2020.111372, meer
- Assogba, M.F.; Anihouvi, D.G.H.; Afé, O.H.I.; Kpoclou, Y.E.; Mahillon, J.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B. (2019). Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin. Cogent Food & Agriculture 5(1): 1641255. https://dx.doi.org/10.1080/23311932.2019.1641255, meer
- Douny, C.; Benmedjadi, S.; Brose, F.; Afé, O.H.I.; Igout, A.; Hounhouigan, D.J.; Anihouvi, V.B.; Scippo, M.-L. (2019). Development of an analytical method for the simultaneous measurement of 10 biogenic amines in meat: application to Beninese grilled pork samples. Food Anal. Methods 12(10): 2392-2400. https://hdl.handle.net/10.1007/s12161-019-01587-4, meer
- Dorneles, P.R.; Lailson-Brito, J.; Bisi, T.L.; Domit, C.; Barbosa, L.A.; Meirelles, A.C.O.; Carvalho, V.L.; Malm, O.; Azevedo, A.F.; Brose, F.; Das, K.; Scippo, M.-L. (2016). Guiana dolphins (Sotalia guianensis) and DR-CALUX for screening coastal Brazilian environments for dioxins and related compounds. Arch. Environ. Contam. Toxicol. 71(3): 336-346. https://dx.doi.org/10.1007/s00244-016-0299-z, meer
- Imazaki, P.H.; Brose, F.; Jauniaux, T.; Das, K.; Muller, M.; Scippo, M.-L. (2015). Estrogenic evaluation and organochlorine identification in blubber of North Sea Harbour Porpoise (Phocoena phocoena) stranded on the North Sea coast. Biomed. Res. Int. 2015(438295): 14 pp. https://dx.doi.org/10.1155/2015/438295, meer
- Kpoclou, E.Y.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J. (2013). Preservation practices and quality perception of shrimps along the local merchandising chain in Benin. Afr. J. Agric. Res. 8(26): 3405-3414. https://dx.doi.org/10.5897/ajar12.2014, meer
- Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Daube, G.; Douny, C.; Brose, F.; Scippo, M.-L.; Hounhouigan, D.J. (2013). Microbiological and physico-chemical quality of smoked shrimp, an expanding food condiment in Beninese local markets. Food and Public Health 3(6): 277-283, meer
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