References of "Blecker, Christophe"
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See detailThe addition effect of Tunisian date seed fibers on the quality of chocolate spreads
Bouaziz, M. A.; Abbes, F.; Mokni, A. et al

in Journal of Texture Studies (in press)

Novel chocolate spreads were enriched by soluble and insoluble dietary fibers from Tunisian Deglet Nour date seeds at 1, 2, 3, 4 and 5% levels in the conventional chocolate spread. Defatted Deglet Nour ... [more ▼]

Novel chocolate spreads were enriched by soluble and insoluble dietary fibers from Tunisian Deglet Nour date seeds at 1, 2, 3, 4 and 5% levels in the conventional chocolate spread. Defatted Deglet Nour date seeds (DNDS), date seed soluble fiber concentrate (DSSFC) and date seed insoluble fiber concentrate (DSIFC) were characterized by high levels of dietary fibers (80 – 90%). Chocolate spread enriched with 5% of DSSFC presented the highest OBC (304.62%) compared to the control (102%). Whatever the DSIFC and DSSFC incorporation levels, no significant difference was recorded between the firmness, chewiness and adhesiveness of prepared chocolate spreads compared to the control (P<0.05). Sensory evaluation revealed that all prepared chocolate spreads enriched by DSIFC and DSSFC were accepted by panelists. These results indicated the value of date seeds as new source of dietary fibers to develop chocolate spread and could also improve health benefits and functional properties. [less ▲]

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See detailFibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient
Boubaker, Maroua; El Omri, Abdelfatteh; Blecker, Christophe ULg et al

in Food Science & Technology International (in press)

The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The ... [more ▼]

The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated. The results showed that the addition of fibre concentrate in wheat flour significantly improved (P<0.05) dough properties inducing an increase of water absorption, stability and tenacity, and a reduction of extensibility and softening in comparison to the dough without fibre. The colour values of the crust and crumb were significantly (P<0.05) altered by the addition of fibre concentrate. It was also found that incorporation of fibre concentrate to bread produced a comparable specific volume and enhanced the shelf life, as textural studies revealed. [less ▲]

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See detailPhysiological and bio-functional properties of gum arabic: a notable interest for certain human diseases
Eloundou Mballa, Pierre; Goffin, Dorothée ULg; Destain, Jacqueline ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (in press)

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See detailInsect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae
Paul, Aman ULg; Frederich, Michel ULg; Caparros Megido, Rudy ULg et al

in Journal of Asia-Pacific Entomology (2017), 20(2), 337-340

In order to explore some potential insect sources of food lipids, the lipid compositions of three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) were analyzed and ... [more ▼]

In order to explore some potential insect sources of food lipids, the lipid compositions of three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) were analyzed and compared with those of Tenebrio molitor larvae. A. domesticus, Co. discolor, Ch. parallelus and T. molitor larvae were found to contain approximately 15%, 13%, 10% and 32% lipids on dry weight, respectively. The lipids from three Orthopterans contain much higher amounts of essential fatty acids than those of T. molitor larvae. The two Orthopterans of the suborder Ensifera i.e., A. domesticus and Co. discolor contain linoleic acid in major quantities, while Ch. parallelus of the suborder Caelifera, contain α-linolenic acid in major quantities. The consumption of linoleic and α-linolenic fatty acid is linked with numerous health promoting effects. The factors that contribute to differences in fatty acid profiles of these insects are being discussed. At last the nutritional parameters including polyunsaturated to saturated and omega 6 to omega 3 fatty acid ratios of these insect lipids are also being discussed to understand the potential role of these lipids in human nutrition. [less ▲]

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See detailStructure impact of two galactomannan fractions on their viscosity properties in dilute solution, unperturbed state and gel state
Gillet, Sébastien; Aguedo, Mario ULg; Petrut, Raoul et al

in International Journal of Biological Macromolecules (2017), 96

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See detailMicrobiological load of edible insects found in Belgium
Caparros Megido, Rudy ULg; Desmedt, Sandrine; Blecker, Christophe ULg et al

in Insects (2017)

Edible insects are gaining more and more attention as a sustainable source of animal protein for food and feed in the future. In Belgium, some insect products can be found on the market, and consumers are ... [more ▼]

Edible insects are gaining more and more attention as a sustainable source of animal protein for food and feed in the future. In Belgium, some insect products can be found on the market, and consumers are sourcing fresh insects from fishing stores or towards traditional markets to find exotic insects that are illegal and not sanitarily controlled. From this perspective, this study aims to characterize the microbial load of edible insects found in Belgium (i.e., fresh mealworms and house crickets from European farms and smoked termites and caterpillars from a traditional Congolese market) and to evaluate the efficiency of different processing methods (blanching for all species and freeze-drying and sterilization for European species) in reducing microorganism counts. All untreated insect samples had a total aerobic count higher than the limit for fresh minced meat (6.7 log cfu/g). Nevertheless, a species-dependent blanching step has led to a reduction of the total aerobic count under this limit, except for one caterpillar species. Freeze-drying and sterilization treatments on European species were also effective in reducing the total aerobic count. Yeast and mold counts for untreated insects were above the Good Manufacturing Practice limits for raw meat, but all treatments attained a reduction of these microorganisms under this limit. These results confirmed that fresh insects, but also smoked insects from non-European trades, need a cooking step (at least composed of a first blanching step) before consumption. Therefore, blanching timing for each studied insect species is proposed and discussed. [less ▲]

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See detailNutritional Composition and Rearing Potential of the Meadow Grasshopper (Chorthippus parallelus Zetterstedt)
Paul, Aman ULg; Frederich, Michel ULg; Uyttenbroeck, Roel ULg et al

in Journal of Asia-Pacific Entomology (2016), 19(4), 1111-1116

Insects, particularly those belonging to the family Acrididae (grasshoppers), are commonly consumed as human food in many parts of the world. Grasshoppers of the species Chorthippus parallelus are ... [more ▼]

Insects, particularly those belonging to the family Acrididae (grasshoppers), are commonly consumed as human food in many parts of the world. Grasshoppers of the species Chorthippus parallelus are abundantly found throughout Europe. However, these insects were not consumed by Europeans till now, but could possibly be used as human food, which is why we investigated their chemical composition. We found that they contain high level of proteins (69%), with an excellent amino acid profile and protein digestibility (97%). Furthermore, specimens of C. parallelus have an interesting fatty acids profile and minerals composition. Preliminary toxicity assessment indicates that these insects do not exhibit toxicity towards neutrophil cells (white blood cells). These data suggest that C. parallelus could be considered for human consumption. Rearing trials done during the study show that commercial rearing could be developed to produce sufficient biomass for sustaining human consumption. [less ▲]

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See detailValorization of Seeds from Some Field Border Flowering Seeds
Paul, Aman ULg; Danthine, Sabine ULg; Mutwale Kapepula, Paulin ULg et al

Poster (2016, September 20)

Flowering strips are now being increasingly cultivated along the fields to improve biodiversity. However after serving for the desired function, these plants have no utilization besides animal feed. It ... [more ▼]

Flowering strips are now being increasingly cultivated along the fields to improve biodiversity. However after serving for the desired function, these plants have no utilization besides animal feed. It could be really interesting to valorize some commonly grown plant in these strips to render food or health promoting compounds. With this objective in mind the seeds of Achillea millefolium, Anthriscus sylvestris and Prunella vulgaris were investigated for lipids, proteins and phenolic content. Further the lipids were analyzed for fatty acid profile using gas chromatography and the phenolic compounds in the methanolic extract of defatted seeds were identified using HPLC-DAD. The antiradical activity of the methanolic extracts obtained from defatted seeds was investigated using DPPH and ABTS assays. The anti-inflammatory potential of these seed extracts was evaluated on the reactive oxygen species (ROS) production by stimulated neutrophils and on the specific activity of myeloperoxidase (MPO), a pro-oxidant enzyme marker of inflammation. Seeds from all three plants were analyzed with interesting levels of lipids, proteins and phenolic content. Linoleic acid, oleic acid and alpha-linolenic acid were the major fatty acids analyzed in A. millefolium, A. sylvestris and P. vulgaris respectively. On the other hand different phenolic acid formed the major phenolic constituents. Seed extracts displayed high ABTS and DPPH radical-scavenging activities in a dose dependent manner. Also a strong dose dependent anti-inflammatory activity of all three extracts was observed against ROS production by neutrophils and MPO activity. Results indicate that these seed show a great potential to render lipids which could be utilized as human food, further the defatted seeds could be directly included in human diet due to interesting levels of proteins and anti-inflammation ability. [less ▲]

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See detailStudy on contribution of lipids towards the mechanical properties of milk fat globule membrane monolayer
Malik, Priyanka ULg; Danthine, Sabine ULg; Blecker, Christophe ULg

Conference (2016, September 20)

Milk fat globule membrane (MFGM) stabilizes fat globule in milk in form of emulsion. The primary monolayer of MFGM is rich in proteins and secondary bilayer is rich in polar lipids. MFGM finds application ... [more ▼]

Milk fat globule membrane (MFGM) stabilizes fat globule in milk in form of emulsion. The primary monolayer of MFGM is rich in proteins and secondary bilayer is rich in polar lipids. MFGM finds application as an additive in dairy and food industry (e.g. emulsions, infant formulas & reduced-fat products) for its emulsifying and stabilizing properties. MFGM received much attention in recent years due to both its health- beneficial & technological functionalities. This work has been carried out with the objective to understand contribution of various components towards the surface properties of complete MFGM. MFGM was isolated from fresh raw cream. During isolation of MFGM apart from polar lipids and MFGM proteins, neutral lipids are also isolated which have their origin in fat globules but are often considered as a constituent of MFGM. The MFGM was further fractioned into lipid fraction, defatted fraction and polar lipids. The mechanical properties of monolayer were studied for the above fractions using Langmuir film balance. Study of surface properties can also be linked to their techno-functional properties by calculating film elasticity of the compression isotherm which can be linked to emulsifying and stabilizing properties. The analysis of compression isotherms revealed that film elasticity is highly influenced by polar lipids. The behaviour of the MFGM appeared to be influenced by neutral lipid and defatted fraction during beginning of compression and by polar lipids at the end of compression. [less ▲]

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See detailBinary Phase Behavior of Saturated Triacylglycerols containing Stearic and Palmitic Acid
Bhaggan, Krishnadath ULg; Smith, K.W.; Blecker, Christophe ULg et al

Conference (2016, September)

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See detailEnzymatic interesterification for the formulation of high quality zero trans fats from rapeseed oil
Gibon, V.; Closset, S.; Maes, J. et al

Conference (2016, September)

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See detailFrench Fries Texture Measurement
Blecker, Christophe ULg

Conference given outside the academic context (2016)

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See detailTHE IMPACT OF EMULSIFICATION AND WHIPPING ON FAT CRYSTALLIZATION BEHAVIOR: A COMPARATIVE STUDY BETWEEN ANHYDROUS MILK FAT AND A LAURIC FAT
Petrut, Raul Flaviu ULg; Blecker, Christophe ULg; Van Hoed, Vera et al

in International Journal of Research in Engineering and Technology (2016), 05(06), 247-260

In the present study, one commercial lauricfat (LF) and one anhydrous milk fat (AMF) were compared for their behavior in three different states: bulk, O/W emulsion and whipped cream. The objective of this ... [more ▼]

In the present study, one commercial lauricfat (LF) and one anhydrous milk fat (AMF) were compared for their behavior in three different states: bulk, O/W emulsion and whipped cream. The objective of this work was to identify the crystallization and polymorphic behavior of the aforementioned fats, while pointing out the differences between the two fats, and for each of them, between the fat’s bulk, O/W emulsion and whipped cream state. For this purpose a combination of differential scanning calorimetry (DSC) stop&return, pulsed nuclear magnetic resonance (p-NMR) and powder X-Ray diffraction (XRD) was employed. In the bulk phase, during crystallization under quiescent conditions, the two fats show a distinct thermal and polymorphic behavior. In this regards, the AMF would require a lower supercooling degree or a longer crystallization time compared to LF which showed little/no evolution during the isothermal crystallization. The XRD measurement revealed a mix of α and β’ form for LF, all forms in a double chain lamellar structure (2L). Under the same conditions the bulk AMF was characterized by a 2Lα + 2Lβ’ and in addition compared to the lauric fat, a 3Lα form. The pointed differences exist between the two fats, mainly due to their chemical compositions. The emulsification/whipping did not affect the behavior of neither AMF nor LF. The lack of differences between bulk, O/W emulsion and whipped cream of the same fat upon DSC stop&return disclose the presence of heterogeneous nucleation in all three states. Regardless the complexity of fat chemical composition, throughout obtaining O/W food emulsion and/or structured creams the fat can be processed without altering its original properties. [less ▲]

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See detailCrystallization behavior of neutralized and bleached shea butter under dynamic conditions
Gibon, V.; Dijckmans, P.; Blecker, Christophe ULg et al

Poster (2016, May 01)

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See detailEffect of Cooling and Shear Rates on Physicochemical Properties of Binary Fat Blends Based on Shea Stearin
Danthine, Sabine ULg; Delatte, Sophie; Smith, Kevin M. et al

Conference (2016, May)

Detailed reference viewed: 11 (3 ULg)