References of "Blecker, Christophe"
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See detailMilk-clotting properties of plant rennets and their enzymatic, rheological and sensory role in cheese making: a Review
Ben Amira, Amal; Besbes, Souhail; Attia, Hamadi et al

in International Journal of Food Properties (in press)

Plant rennets hold an important position amongst various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese ... [more ▼]

Plant rennets hold an important position amongst various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese alongside reduced supply of calf rennet. Thus, a literature synthesis is presented to investigate recent achievements on their functional properties and enzymatic role in cheese making. Efforts have also been done to compare certain rheological and sensory properties of final products, arising from some plant and animal based rennets. In fact, some coagulants such as actinidin or dubiumin produce cheeses with sensory qualities similar to those produced by animal rennet. Others, like ginger, cucumisin or hieronymain proteases contribute to develop very different textures and flavors, due to excessive proteolytic activity and production of bitter peptides. For milk-clotting enzymes with high non-specific action, several improvement strategies have been developed to produce cheeses with sensory properties close to those of animal rennet. For example, the mixture of coagulants (cardosins/chymosin), the selection of appropriate milk or its ultrafiltration, as well as the increase of salting time of cheese during ripening could be efficient ways to improve texture and reduce bitterness. Concerning cheeses with high yield loss, the whey could be used for a traditional production of whey cheese. To conclude, the selection of appropriate plant rennet with high MCA/PA ratio and the optimization of all coagulation parameters play a central role in manufacturing cheese with superior rheological and sensory properties. [less ▲]

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See detailThe effect of heating rates on functional properties of wheat and potato starch-water systems
Malumba Kamba, Paul ULiege; Doran, Lynn ULiege; Danthine, Sabine ULiege et al

in LWT - Food Science and Technology = Lebensmittel-Wissenschaft & -Technologie (2018), 88

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See detailPhysico-chemical Approach for Characterising Probiotics: example of High Concentrated Multistrain-Based Formulation
Razafindralambo, Hary ULiege; Delvigne, Frank ULiege; Blecker, Christophe ULiege

Poster (2017, October 09)

Probiotics are receiving today unprecedented growing interests in Europe, Asia, and in the rest of the world. Their applications are not only limited to food and health sectors, but cover also agriculture ... [more ▼]

Probiotics are receiving today unprecedented growing interests in Europe, Asia, and in the rest of the world. Their applications are not only limited to food and health sectors, but cover also agriculture and aquaculture areas. The quality of probiotic products depends on many factors such as, the properties of each individual strain and its proportion in mixed products, the viable probiotic dose, and other selective ingredients like prebiotics and protectant agents incorporated into the formulation. Several strategies are employed for ensuring high product qualities, which can be controlled by different methods and techniques. To date, the physico-chemical approach for characterizing and controlling probiotic qualities and performances appears very attractive, but less exploited. It particularly consists in characterizing probiotic products in terms of thermal, surface and colloidal properties, which could be correlated to probiotic viability and functionalities. In this communication, we report the efficiency of such an approach when applied to a high concentrated multistrain-based formulation which has been shown a metabolic variability impacting on the inflammatory response, depending on the production site. [less ▲]

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See detailDe la R&D à la mise sur le marché de produits industriels, évolutions de la recherche au service des entreprises
Blecker, Christophe ULiege

Conference (2017, September 26)

Ce séminaire retrace par des exemples concrets de développement de produits l'évolution des interactions entre le secteur alimentaire et la recherche fondamentale et appliquée. L'objectif est de mettre en ... [more ▼]

Ce séminaire retrace par des exemples concrets de développement de produits l'évolution des interactions entre le secteur alimentaire et la recherche fondamentale et appliquée. L'objectif est de mettre en avant l'apport de certaines méthodes de travail pour obtenir un partenariat entreprises-centres de recherche optimal. Pour conclure, il présente les principaux résultats de recherche dont son domaine dont les entreprises pourraient trouver un intérêt. [less ▲]

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See detailAir-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose
Wouters, Arno G.B.; Fierens, Ellen; Rombouts, Ine et al

in Food Hydrocolloids (2017), (73), 284-294

Enzymatically hydrolyzed wheat gluten proteins may be a valuable alternative to animal proteins as foaming agents in food. Studies of the air-water (A-W) interfacial properties of such hydrolysates in ... [more ▼]

Enzymatically hydrolyzed wheat gluten proteins may be a valuable alternative to animal proteins as foaming agents in food. Studies of the air-water (A-W) interfacial properties of such hydrolysates in aqueous solutions contribute to the understanding of their functionality in food systems. We here studied the A-W interfacial characteristics of wheat gluten hydrolysates (GHs) in the absence and presence of sucrose. Sucrose increased (P < 0.05) the foaming capacity, which is the initial amount of foam formed, of GHs. This is probably related to an increased affinity of GHs for the A-W interface in the presence of sucrose, as could be observed by higher (P < 0.05) rates of diffusion to and adsorption at the A-W interface of the GH constituents in sucrose solution compared to those in water. Furthermore, the surface dilatational moduli of GH protein films at A-Winterfaces were in most cases higher (P < 0.05) in a sucrose solution than in water. The latter could only partly be related to differences in foam stability. Surface hydrophobicity and intrinsic tryptophan fluorescence measurements revealed that protein conformational changes in the presence of sucrose might be at the basis of the observed differences. Another possibility is that the hydrophilic sucrose molecules in the bulk cause the more hydrophobic protein molecules to concentrate at the interface, more so than in water. In conclusion, it is crucial to investigate the foaming of plant protein hydrolysates in media more complex than water, as other nonsurface-active food ingredients alter their interfacial behavior. [less ▲]

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See detailInsect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae
Paul, Aman ULiege; Frederich, Michel ULiege; Caparros Megido, Rudy ULiege 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 detailResearch in Food Science and Formulation : From raw material to final product
Blecker, Christophe ULiege

Conference (2017, May 23)

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See detailTechnological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology
Ben Amira, Amal; Mokni, Abir; Yaich, Hela et al

in Food Chemistry (2017), 237

The aim of this paper was to optimize extraction conditions of C. cardunculus rennet by response surface methodology, in order to maximize its milk-clotting activity (MCA). The second objective was to ... [more ▼]

The aim of this paper was to optimize extraction conditions of C. cardunculus rennet by response surface methodology, in order to maximize its milk-clotting activity (MCA). The second objective was to examine the effect of different amounts of the optimized extract and the type of milk, on technological characteristics of the obtained gels. Results of the central composite design showed that the optimum extraction conditions, corresponding to maximum MCA (9.550 CAU/mL), were selected as follows: Grinding time 30 s, pH 3, extraction time 50 min and solid to liquid ratio 15 g/100 mL. According to technological properties, it can be concluded that C. cardunculus extract exhibited an excellent efficiency on raw milk, in term of dynamic moduli and gel firmness, as compared to chymosin. A good gelation time and WHC were also obtained. Consequently, the optimized C. cardunculus rennet has the potential to be employed as an efficient milk-clotting agent. [less ▲]

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See detailConcentrés protéiques du pollen du palmier dattier (Phoenix dactilyfera L.): Effet de la sonication sur les propriétés physico-chimiques, thermiques et de surface
Sebii, Haifa; Karra, Sirine; Bchir, Brahim et al

Conference (2017, April 13)

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See detailEffect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps
Makhlouf, Ines; Baklouti, Samia; Mokni, Abir et al

Conference (2017, April 12)

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See detailMilk-clotting enzymes from wild cardoon flowers: identification and technological characterization
Ben Amira, Amal; Bauwens, Julien; De Pauw, Edwin ULiege et al

Conference (2017, April 12)

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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 ULiege; Petrut, Raoul et al

in International Journal of Biological Macromolecules (2017), 96

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See detailInterfacial properties of milk fat globule membrane- A langmuir film balance study
Malik, Priyanka ULiege; Danthine, Sabine ULiege; Blecker, Christophe ULiege

Poster (2017, February 07)

Milk fat globule membrane provides stability to the lipids in milk. The backbone of the milk fat globule membrane is composed of a phospholipid in which proteins and cholesterol are embedded. In a ... [more ▼]

Milk fat globule membrane provides stability to the lipids in milk. The backbone of the milk fat globule membrane is composed of a phospholipid in which proteins and cholesterol are embedded. In a prospective first attempt to understand the complexities in a biological system, the interfacial properties of polar lipids from milk fat globule membrane and intact milk fat globule membrane were studied using langmuir film balance. Monolayers were studied at oil/water interface where a low melting anhydrous milk fat fraction was used as oil phase and ultrapure water was used as water phase. Further, using the compression isotherm, film elasticity was also calculated. The results obtained using monolayer studies provide a fundamental insight on the interfacial nature of milk fat globule membrane. [less ▲]

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See detailSurface behavior of soluble protein fractions from Spirulina platensis
Barka, Abakoura; Blecker, Christophe ULiege

Scientific conference (2017, February 07)

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See detailChemical Changes in Dairy Products Resulting from Cholesterol Removal using Beta Cyclodextrins
Malik, Priyanka ULiege; Blecker, Christophe ULiege

in Current Nutrition & Food Science (2017), 13(1-10),

Beta cyclodextrin (ß CD) has emerged as one of the most preferred cholesterol removal aids in dairy products. In this review the characteristics of ß CD and practical aspects of utilizing these compounds ... [more ▼]

Beta cyclodextrin (ß CD) has emerged as one of the most preferred cholesterol removal aids in dairy products. In this review the characteristics of ß CD and practical aspects of utilizing these compounds as a processing aid to remove cholesterol from dairy products are discussed. The structural characteristics of ß CD and processing conditions involved in cholesterol removal indicates possible loss of non-cholesterol molecules. It is relevant to summarize these changes from technological point of view as removal of cholesterol and non-cholesterol molecules also alters characteristics of dairy products such as storage stability and sensorial acceptability. The magnitude of these changes can be minimized by optimizing conditions of cholesterol removal. The present paper addresses the effect of ß CD on the chemical composition and other physico-chemical properties of dairy products. In addition, this review also presents the global regulatory status and usage of ß CD. [less ▲]

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