References of "Blecker, Christophe"
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See detailEffect of palm oil enzymatic interesterification on physicochemical and structural properties of mixed fat blends.
Danthine, Sabine ULg; Lefebure, Emilie ULg; Nhu Trin, Hoa et al

in Journal of the American Oil Chemists' Society [=JAOCS] (in press)

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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 detailInfluence of Homogenization Treatment on Physicochemical 4 Properties and Enzymatic Hydrolysis Rate of Pure 5 Cellulose Fibers
Jacquet, Nicolas ULg; Vanderghem, Caroline ULg; Danthine, Sabine ULg et al

in Applied Biochemistry and Biotechnology (in press)

The aim of this study is to compare the effect of different homogenization treat- 12 ments on the physicochemical properties and the hydrolysis rate of a pure bleached 13 cellulose. Results obtained show ... [more ▼]

The aim of this study is to compare the effect of different homogenization treat- 12 ments on the physicochemical properties and the hydrolysis rate of a pure bleached 13 cellulose. Results obtained show that homogenization treatments improve the enzymatic 14 hydrolysis rate of the cellulose fibers by 25 to 100 %, depending of the homogenization 15 treatment applied. Characterization of the samples showed also that homogenization had an 16 impact on some physicochemical properties of the cellulose. For moderate treatment inten- 17 sities (pressure below 500 b and degree of homogenization below 25), an increase of water 18 retention values (WRV) that correlated to the increase of the hydrolysis rate was highlighted. 19 Result also showed that the overall crystallinity of the cellulose properties appeared not to be 20 impacted by the homogenization treatment. For higher treatment intensities, homogenized 21 cellulose samples developed a stable tridimentional network that contributes to decrease 22 cellulase mobility and slowdown the hydrolysis process. [less ▲]

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See detailMealworms: Alternate Source of Lipids
Danthine, Sabine ULg; Blecker, Christophe ULg; Paul, Aman ULg et al

Scientific conference (2014, May 16)

The aim of present study was to determine the physicochemical properties of the oil obtained from Tenebrio molitor larvae (mealworms) and explore its potential as edible oil. Five batches of Tenebrio ... [more ▼]

The aim of present study was to determine the physicochemical properties of the oil obtained from Tenebrio molitor larvae (mealworms) and explore its potential as edible oil. Five batches of Tenebrio molitor larvae were investigated for their lipid content and physiochemical properties. Three batches were reared in lab (3 different productions) and two were purchased from a local supplier. The lipids were extracted using a cold extraction technique employing 2:1 ratio chloroform/methanol as solvent. The fatty acid profile was determined using gas chromatography and triacylglycerol profile using HPLC. The thermal properties of the lipid extracts were also analyzed using differential scanning calorimetry. All the samples contained high amount of unsaturated fatty acids. The chemical composition and the thermal properties of the samples varied with the source. With this quantity and quality of lipid content, mealworms offer potential as an important source of edible lipids. [less ▲]

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See detailBelgian Grasshoppers: A Nutritious Food Source
Paul, Aman ULg; Frederich, Michel ULg; Blecker, Christophe ULg et al

Poster (2014, May 14)

Rapid urbanization and rising economies are creating shifts in the composition of global food demand, so it is necessary to explore new sources of food with better nutritional profile. Among the ... [more ▼]

Rapid urbanization and rising economies are creating shifts in the composition of global food demand, so it is necessary to explore new sources of food with better nutritional profile. Among the alternative food that exists are the grasshoppers, about 80 species of which are consumed worldwide. Grasshoppers are not only rich source of proteins and lipids but also some important minor component like vitamins and minerals. Edible species of grasshopper in Belgium were identified and attempts were made for the lab rearing of meadow grasshopper (Chorthippus parallelus). The lipids as well as protein contents of meadow grasshopper (Chorthippus parallelus) & long winged conehead (Conocephalus discolor) were investigated. The fatty acid compositions of these two species were determined by gas chromatography. Some of the physicochemical properties of the lipids extracted were also analyzed. These two grasshopper species could be really nutritious source of food. [less ▲]

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See detailLocusts and Grasshoppers: Future Foods?
Paul, Aman ULg; Frederich, Michel ULg; Uyttenbroeck, Roel ULg et al

Scientific conference (2014, May 08)

Consuming locusts and grasshoppers as food is not a new concept, because some people have been doing it for a long time and there are many references in the religious literature to support this. About 80 ... [more ▼]

Consuming locusts and grasshoppers as food is not a new concept, because some people have been doing it for a long time and there are many references in the religious literature to support this. About 80 locust and grasshopper species are consumed worldwide, and the large majority of grasshopper species are edible. From the nutritional point of view they are an excellent source of proteins, lipids and other minor components like vitamins and minerals. They are an excellent source of amino acids and their lipids contain a large majority of unsaturated fatty acids. Environmentalists have supported human consumption of grasshoppers owing to the facts that they usually appear as pests. Using them as food could help reduce their population and result in limited application of harmful pesticides. Their production usually generates lesser amount of greenhouse gases & ammonia; a lower amount of water is required for their production in comparison to conventional proteins sources. Some species of grasshoppers usually feed on dead organic matter, this reduces the environmental load. In the developing world, catching of grasshoppers and selling them for human consumption has played a key role in improving the livelihood of women and underprivileged children. Eating grasshopper and locust is not a very common practice in temperate areas. However it is a very common practice in the tropical areas of world because of the higher density, bigger size of the insect and yearlong availability in such areas. To encourage their consumption in temperate areas, it is now necessary to perform accurate research regarding food safety (minor components, toxicity, allergens,…) but also to develop value added products to make it easier for people to adapt with entomophagy. Furthermore we have to develop methods for commercial production and organize awareness campaigns to explain about the nutritional and other benefits related to locust & grasshopper consumption as food to people. [less ▲]

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See detailEnzymatic process for the fractionation of baker’s yeast cell wall (Saccharomyces cerevisiae)
Borchani, Chema; Fonteyn, Fabienne; Jamin, Guilhem et al

in Food Chemistry (2014), 163

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See detailLes insectes, des aliments?
Blecker, Christophe ULg

Conference (2014, May 02)

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See detailInfluence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents
Verstringe, Stefanie; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in Food Research International (2014), 62

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main ... [more ▼]

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main constituents of Myverol, monopalmitin and monostearin. The MAGs were added to PO in concentrations up to 8% and the blends were studied using different techniques (differential scanning calorimetry (DSC), X-ray diffraction (XRD) and polarized light microscopy (PLM)). The DSC crystallization profiles revealed an earlier onset of crystallization along with extra crystallization peaks when MAGs were added to PO. Combined with X-ray results, it could be concluded that the crystallization process of the blends is initiated by the MAGs crystallizing in the α form and then transforming to sub-α. The effect on the non-isothermal crystallization of the PO TAGs is confined to an earlier onset of crystallization, probably through a template effect, and an effect on the crystal structure coarseness. [less ▲]

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See detailInfluence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents
Verstringe, Stefanie; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in Food Research International (2014), 62

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main ... [more ▼]

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main constituents of Myverol, monopalmitin and monostearin. The MAGs were added to PO in concentrations up to 8% and the blends were studied using different techniques (differential scanning calorimetry (DSC), X-ray diffraction (XRD) and polarized light microscopy (PLM)). The DSC crystallization profiles revealed an earlier onset of crystallization along with extra crystallization peaks when MAGs were added to PO. Combined with X-ray results, it could be concluded that the crystallization process of the blends is initiated by the MAGs crystallizing in the α form and then transforming to sub-α. The effect on the non-isothermal crystallization of the PO TAGs is confined to an earlier onset of crystallization, probably through a template effect, and an effect on the crystal structure coarseness. [less ▲]

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See detailStochastic exposure to sub-lethal high temperature enhances exopolysaccharides (EPS) excretion and improves Bifidobacterium bifidum cell survival to freeze-drying
Nguyen, Huu Thanh ULg; Razafindralambo, Hary; Blecker, Christophe ULg et al

in Biochemical Engineering Journal (2014), 88

Exposure of microbial cells to sub-lethal stresses is known to increase cell robustness. In this work, a two-compartment bioreactor in which microbial cells are stochastically exposed to sub-lethal ... [more ▼]

Exposure of microbial cells to sub-lethal stresses is known to increase cell robustness. In this work, a two-compartment bioreactor in which microbial cells are stochastically exposed to sub-lethal temperature stresses has been used in order to investigate the response of the stress sensitive Bifidobacterium bifidum THT 0101 to downstream processing operations. A stochastic model validated by residence time distribution experiments has shown that in the heat-shock configuration, a two-compartment bioreactor (TCB) allows the exposure of microbial cells to sub-lethal temperature of 42°C for a duration comprised between 100 and 300 seconds. This exposure resulted in a significant increase of cell resistance to freeze-drying by comparison with cells cultivated in conventional bioreactors or in the TCB in the cold shock mode (CS-TCB). The mechanism behind this robustness seems to be related with the coating of microbial cells with exopolysaccharide (EPS), as assessed by the change of the zeta potential and the presence of higher EPS concentration after heat shock. Conditioning of Bifidobacteria on the basis of the heat shock technique is interesting from the practical and economical point of view since this strategy can be directly implemented in the bioreactor during stationary phase preceding cell recovery and freeze-drying [less ▲]

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See detailEnzymatic process for the fractionation of baker's yeast cell wall (saccharomyces cerevisiae)
Borchani, Chema; Fonteyn, Fabienne; Jamin, Guilhem et al

Conference (2014, April 07)

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See detailEffet des conditions d'extraction sur la composition et les activités antioxydantes des ulvanes de l'algue Ulva lactucas
Yaich, Hela; Garna, Haikel; Paquot, Michel ULg et al

Conference (2014, April 07)

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See detailFonctionnalisation des matières grasses alimentaires
Danthine, Sabine ULg; Blecker, Christophe ULg

Conference (2014, April 07)

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See detailCaractérisation de la sève du palmier dattier
Makhlouf-Gafsi, Inès; Mokni-Ghribi, Abir; Attia, Hammadi et al

Conference (2014, April 07)

Detailed reference viewed: 5 (0 ULg)