References of "Blecker, Christophe"
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See detailChemical characteristics and oxidative stability of sesame paste, and olive oils.
Borchani, C.; Besbes, Souhail; Blecker, Christophe ULg et al

in Journal of Agricultural Science and Technology (2010), 12

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See detailPretreatment And Enzymatic Hydrolysis Of Miscanthus x giganteus: Influence Of Process Parameters
Vanderghem, Caroline ULg; Brostaux, Yves ULg; Jacquet, Nicolas ULg et al

Poster (2010, September 21)

Miscanthus x giganteus is a perennial grass which grows rapidly and gives high yields of biomass per hectare. It can be grown in poor quality soil and is non invasive. Due to its high cellulose and ... [more ▼]

Miscanthus x giganteus is a perennial grass which grows rapidly and gives high yields of biomass per hectare. It can be grown in poor quality soil and is non invasive. Due to its high cellulose and hemicellulose content, it has attracted considerable attention as a possible energy crop to produce bioethanol. Pretreatment of lignocellulosic biomass is a key step to unlocking the protective structures so that the enzymatic hydrolysis of the carbohydrate fraction to monosugars can be achieved more easily and with greater yield. In this study, Miscanthus x giganteus was delignified by a chemical pre-treatment process using a mixture of formic acid/acetic acid (1). The treated material was then hydrolyzed. By means of Box-Behnken experimental design and response surface methodology we investigated the effect of cooking time (60, 120 and 180 min), formic acid/acetic acid/water concentration (20/60/20, 30/50/20 and 40/40/20) and temperature (80, 90 and 107°C) on the residual Klason lignin content and the % of digestibility. The optimal pretreatment process parameters were identified. [less ▲]

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See detailOsmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base
Bchir, Brahim ULg; Besbes, Souhail; Karoui, Romdhane et al

in Food and Bioprocess Technology (2010)

Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass ... [more ▼]

Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass transfer took place during the first 20 min of the process, regardless of date juice <br />varieties. During this time, seed water loss and solid gain were estimated to be ∼39% and ∼6%, respectively. After 20 min of the process, the percentage of water loss and solid gain varied slightly and ranged on average close to ∼40% and ∼9%, respectively. During osmotic dehydration, there was a leaching <br />of natural solutes from seeds into the solution, which is <br />quantitatively not negligible, and might have an important <br />impact on the sensorial and nutritional value of seeds and date <br />juices. Both scanning electron microscopy and texture <br />(compression) analysis revealed that osmotic dehydration <br />process induced modifications of seed texture and cell <br />structure. Sucrose was found to be the essential element which <br />influences the texture of seed and the viscosity of date juice. <br />Additionally, natural sugar present in date juice permits <br />substituting 35% of the total quantity of sucrose added to the <br />osmotic solution. [less ▲]

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See detailMid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure-Quality Relationships - A Review
Karoui, Ramdhane; Downey, Gerard; Blecker, Christophe ULg

in Chemical Reviews (2010), 110(10), 6144-6168

Public interest in food quality and methods of production has increased significantly in recent decades, due in part to changes in eating habits, consumer behavior, and the increased industrialization and ... [more ▼]

Public interest in food quality and methods of production has increased significantly in recent decades, due in part to changes in eating habits, consumer behavior, and the increased industrialization and globalization of food supply chains.1 Demand for high levels of quality and safety in food production obviously requires high standards in quality assurance and process control; satisfying this demand in turn requires appropriate analytical tools for food analysis both during and after production. Desirable features of such tools include speed, ease-of-use, minimal or no sample preparation, and the avoidance of sample destruction. These features are characteristic of a range of spectroscopic methods including the mid-infrared (MIR). While it is true that near-infrared (NIR) spectroscopy has achieved greater uptake by the food industry,2 reported applications of MIR in this sector have increased over the past decade or more. Foods represent significant analytical challenges. They are highly complex, variable and can be found in a number of different physical states: these include solids, dilute solutions, emulsions, foams, highly visco-elastic forms, and glassy [less ▲]

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See detailImpact of ageing and food additives on the physico-chemical properties of partially hydrolyzed and pregelatinized rice flour
Mertens, Cécile ULg; Blecker, Christophe ULg

Poster (2010, August 25)

Conservation of the quality of a food product is an essential preoccupation for industrials. Indeed, food acceptability by consummers depends of this quality. However, the latter decreases with time of ... [more ▼]

Conservation of the quality of a food product is an essential preoccupation for industrials. Indeed, food acceptability by consummers depends of this quality. However, the latter decreases with time of storage, due to complex alteration reactions. This study presents a first approach of alteration reactions in a particular range of products: drum-dried pregelatinized cereal products. While this type of product is widely used as thickeners or in infant foods, no study has ever been made on the subject. The cereal studied here is one of the most consumed by mankind: rice. We also investigated the impact of food additives (E170 & E340ii) on the ageing of such a product, because they are often used empirically in industry. [less ▲]

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See detailInfluence of steam explosion and thermal degradation of cellulose
Jacquet, Nicolas ULg; Quiévy, Nicolas; Vanderghem, Caroline ULg et al

Poster (2010, August 20)

The aim of the present work is to compare the effect of different steam explosion pretreatments on the thermal degradation of a bleached cellulose where components like hemicelluloses and lignin have ... [more ▼]

The aim of the present work is to compare the effect of different steam explosion pretreatments on the thermal degradation of a bleached cellulose where components like hemicelluloses and lignin have already been removed by acid and alkaline treatments. The results of this study show that thermal degradation of cellulose fibres, studied by TGA, is still limited for a temperature process below 240 °C. However, derivative TGA show that thermal stability of cellulose obtained by these conditions decreases with the increase of temperature. For temperatures above 250°C, char level is higher at the end of the pyrolysis. According to the literature, the increase of the char level is correlated to an increase of the degradation product1. Determination of the degradation products in the liquor obtained after the pretreatment show an important increase of furfural and 5-hydroxymethylfurfural concentration with the temperature in agreement with the increase of the char level. These results confirm the important degradation of the cellulose fibres. [less ▲]

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See detailSteam explosion pretreatment and thermal degradation of cellulose fibers
Jacquet, Nicolas ULg; Quiévy, Nicolas; Vanderghem, Caroline ULg et al

Conference (2010, August 20)

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See detailChemical properties of 11 date cultivars and their corresponding fibers extracts.
Borchani, C.; Besbes, Souhail; Blecker, Christophe ULg et al

in African Journal of Biotechnology (2010), 9(26), 4096-4105

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See detailPrésentation de Pierre Gagnaire, grand chef cuisinier
Blecker, Christophe ULg

Scientific conference (2010, May 18)

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See detailCharacterisation of proteins from date palm sap (Phoenix dactylifera L.) by a proteomic approach
Ben Thabet, Imène; Francis, Frédéric; De Pauw, Edwin et al

in Food Chemistry (2010)

The proteins contained in juice tapped from date palm (Phoenix dactylifera L.), from Deglet Nour variety, were analysed by the application of two-dimensional electrophoresis (2DE). Identification was ... [more ▼]

The proteins contained in juice tapped from date palm (Phoenix dactylifera L.), from Deglet Nour variety, were analysed by the application of two-dimensional electrophoresis (2DE). Identification was carried out by mass spectrometry analyses. The SDS–PAGE patterns showed more than 100 spots of which 52 spots were identified. A proportion of the identified proteins were related to Saccharomyces cerevisiae that may belong to the natural microflora of date palm sap. These proteins are principally involved in glycolysis. While other proteins were assigned to be vegetable proteins, probably a mixture of proteins from the vascular system, which have several biological functions within the palm tree. Thus, we found enzymes involved in stress and defence reactions, in glycolysis, and photosynthesis reactions. Other enzymes are associated with carbohydrates and proteins metabolisms. [less ▲]

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See detailEffect of the addition of deffated date seeds on wheat dough performance and bread quality.
Bouaziz, M. A.; Besbes, Souhail; Blecker, Christophe ULg et al

in Journal of Texture Studies (2010), 41

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See detailPectin extraction from lemon by-product with acidified date juice : effect of extraction conditions on chemical composition of pectin.
Masmoudi, M.; Besbes, Souhail; Chaabouni, M. et al

in Food Science & Technology International (2010), 16(2), 105-114

The microstructure and the rheological properties of lemon-pectin mixtures were studied and compared to those of pure lemon (high methoxyl: HM) and date (low methoxyl: LM) pectins. Rheological properties ... [more ▼]

The microstructure and the rheological properties of lemon-pectin mixtures were studied and compared to those of pure lemon (high methoxyl: HM) and date (low methoxyl: LM) pectins. Rheological properties were carried out in the presence of 30%, 45% and 60% sucrose, and increasing calcium concentrations (0-0.1%). The presence of date with lemon pectin led to a gel formation at 45% sucrose and in the presence of calcium, which was not the case for lemon pectin alone under the same conditions. It is suggested that lemon and date pectins interacted, leading to gel formations at different gelling temperatures, which were strongly dependant on degree of methylation. These results were confirmed by scanning electron microscopy, which revealed inhomogeneous gels where dense aggregated network and loose, open network areas were present. Addition of calcium to pectin mixture gels led to stronger and faster gel formation. [less ▲]

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See detailA la rencontre de l'innovation technologique: la valorisation alimentaire
Blecker, Christophe ULg

Scientific conference (2010, March 24)

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See detailImpact of the crystallisation pathway of inulin on its mono-hydrate to hemi-hydrate thermal transition
Ronkart, Sébastien; Deroanne, Claude; Paquot, Michel ULg et al

Poster (2010, March 22)

Inulin plays a major role in the food industry as dietary fibre, bulking agent and fat or sugar substitute. Thermal properties of two inulins obtained from different crystallisation pathways were ... [more ▼]

Inulin plays a major role in the food industry as dietary fibre, bulking agent and fat or sugar substitute. Thermal properties of two inulins obtained from different crystallisation pathways were investigated. The first one, was obtained by fractional precipitation of a saturated inulin solution (40/120). The second one, came from a solid amorphous inulin (95/120). These two inulins were spray dried with an inlet air temperature of 120°C. Then, these powders were placed into controlled atmosphere conditions at 0 % HR during one week and at 94% during the same time. Finally the two inulins were called 40/120/94% and 95/120/94% and their thermal properties were investigated by Wide angle X-ray scattering (WAXS), differential scanning calorimetry (DSC), temperature resolved wide angle X-ray scattering (TRWAXS) and thermogravimetry (TGA).Although WAXS did not show any difference between the two inulin, thermal analysis revealed the existence of a hemi-hydratate inulin (40/120/94%). This fact has an implication on the processing of the powder at an industrial level. Indeed, 40/120/94% has shown an agglomeration whereas 95/120/94% was a continuous mass. In other words, polymorphism of inulin crystals induces technofunctionality changes of the powder (hygroscopy, solubility, etc.) which could have an impact during processing or formulation of the powder. [less ▲]

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See detailScreening of basic properties of amphiphilic molecular structures for colloidal system formation and stability: case of carbohydrate-based surfactants
Razafindralambo, Hary ULg; Blecker, Christophe ULg; Paquot, Michel ULg

Conference (2010, March 21)

Carbohydrate-based surfactants (CBS) are amphiphilic molecules with particular interests. These surface-active compounds can be produced from the most abundant renewable materials allowing large product ... [more ▼]

Carbohydrate-based surfactants (CBS) are amphiphilic molecules with particular interests. These surface-active compounds can be produced from the most abundant renewable materials allowing large product concept possibilities. They may occur in a wide range thanks to numerous functional groups. These make possible the design of a quasi-unlimited compounds by (bio)-synthesis of new structures, or by modifying existing natural molecules. This structural diversity can generate a wide range of properties which could be developed in food and non-food applications. Our challenge is to find out the most suitable molecular structures for post)development of CBS according to the specific required properties in various industrial applications. This consists of assessing the interfacial properties of various CBS prepared by chemical, enzymatic, or chemo-enzymatic synthesis routes from the derivatives of bio-renewable materials.The effect of the polar head group, the hydrophobic chains (length, number), and the linker will be presented and discussed. [less ▲]

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See detailMILK INGREDIENT ENRICHED IN POLAR LIPIDS AND USES THEREOF
Dalemans, Daniel; Blecker, Christophe ULg; Bodson, Pascal et al

Patent (2010)

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See detailEnzymatic process development for the extraction of ferulic acid from wheat bran
Giet, Jean-Michel ULg; Roiseux, O.; Blecker, Christophe ULg

Poster (2010, February 16)

Detailed reference viewed: 27 (5 ULg)