References of "Blecker, Christophe"
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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)

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See detailAccumulation lipidique par Yarrowia lipolytica: un nouvel outil d'observation
Bouchedja, Doria Naïla; Delvigne, Frank ULg; Boudjellal, Abdelghani et al

Conference (2014, April 06)

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See detailEffet du traitement enzymatique sur la composition en polyphénols et sur le pouvoir antioxydant du sirop de dattes
Abbès, Fatma; Wissal, Kchaou; Blecker, Christophe ULg et al

Conference (2014, April 05)

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See detailLa relation structure chimique-propriétés physiques des galactomannanes extraits de la caroube
Gillet, Sébastien ULg; Blecker, Christophe ULg; Paquot, Michel ULg et al

in Comptes Rendus Chimie (2014), 17(4),

Carob galactomannan fine chemical structure is closely related to the physical behavior developed in aqueous solution. Three elements of structural characterization are mainly described in the literature ... [more ▼]

Carob galactomannan fine chemical structure is closely related to the physical behavior developed in aqueous solution. Three elements of structural characterization are mainly described in the literature: the degree of galactose substitution, chain length, and galactose units distribution. This review article will attempt to highlight the impact of different structural features on physical properties such as solubility, viscosity, formation of hydrogels or gels in combination with other saccharides. The impact of industrial purification process on the structure and physical properties is also developed. [less ▲]

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See detailChemical analyses of the seeds from Prunella vulgaris: A chemotaxonomic approach
Paul, Aman ULg; Frederich, Michel ULg; Cieckiewicz, Ewa ULg et al

Poster (2014, April)

Common self-heal (Prunella vulgaris) plants are traditionally sown along the border of crops to enhance the biodiversity. Besides enhancing the biodiversity, they can also be a source of interesting ... [more ▼]

Common self-heal (Prunella vulgaris) plants are traditionally sown along the border of crops to enhance the biodiversity. Besides enhancing the biodiversity, they can also be a source of interesting compounds which could be important for food, pharmaceutical and cosmetic industries. The seeds of Common Yarrow were investigated for proteins, fatty acid compositions and polyphenolic compounds. The protein content was analyzed according to Dumas method, the extraction of oil was done using a cold extraction technique employing 2:1 chloroform/methanol as solvent, the fatty acid composition was determined using the gas chromatography and the amount of polyphenolic compounds were estimated using the method as described in European Pharmacopoeia, 8th edition. Common self-heal seeds can be of great commercial importance. [less ▲]

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See detailAdding Value to Agricultural Products and Agrifood Byproducts by Highlighting Functional Ingredients
Besbes, Souhail; Besbes, Souhail; Attia, Hamadi et al

in Journal of Chemistry (2014), 2014(848231), 1-2

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See detailSome Interesting Sources of Plant Seed Oil
Paul, Aman ULg; Danthine, Sabine ULg; Blecker, Christophe ULg et al

Poster (2014, March 05)

There is a growing realization worldwide that biodiversity is fundamental to agricultural production and food security, as well as a valuable ingredient of environmental conservation. Flowering strips ... [more ▼]

There is a growing realization worldwide that biodiversity is fundamental to agricultural production and food security, as well as a valuable ingredient of environmental conservation. Flowering strips around the border of the crops serves as an important function to improve the biodiversity, besides this they play a major role in the ruminant nutrition and serve as a source of numerous beneficial compounds. It is well known that seeds store their food reserves for next generation mainly in the form of lipids; some of the seeds from these flowering strips could be an interesting source of lipids. These seed oils could play important role in food, pharmaceutical, cosmetics and other industries. The extraction of seed oil from four such plant species in Belgium namely Oregano (Origanum vulgare), Yellow Bedstraw (Galium verum), Common Self-heal (Prunella vulgaris) & Purple loosestrife (Lythrum salicaria) was carried out. Extraction was done by a cold extraction technique using chloroform/methanol in 2:1 ratio as solvent. Amount of oil extracted from Oregano, Yellow Bedstraw, Common Self-heal and Purple loosestrife was 22.58±0.03 %, 3.28±0.01 %, 14.84±0.12 % & 20.32±0.15 %. The fatty acid profiles of these four species were determined by gas chromatography (using methyl esters of their fatty acids); Oleic acid and Linoleic acid were found in all the four species, Gamma-linolenic acid was found in Purple loosestrife & Alpha-linolenic acid was found in Oregano and Common Self-heal plant species. Thermal behaviour of these four plant seed oils were analyzed using Differential Scanning Calorimetry (DSC), while some other physicochemical properties of the seed oils were also analyzed. These plant seed oils can be of great commercial importance. [less ▲]

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See detailImproving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier
Elleuch, Mohamed; Bedigian, Dorothea; Maazoun, Bouthaina et al

in Food Chemistry (2014), 145

Supplementation of halva with waste products of manufacturing, for example defatted sesame seed coats (testae) and date fibre concentrate, can improve its nutritional and organoleptic qualities. These ... [more ▼]

Supplementation of halva with waste products of manufacturing, for example defatted sesame seed coats (testae) and date fibre concentrate, can improve its nutritional and organoleptic qualities. These constituents provide high fibre content and technological potential for retaining water and fat. Standard halva supplemented with date fibre concentrate, defatted sesame testae and emulsifier was evaluated for oil separation, texture and colour changes, sensory qualities and acceptability to a aste panel. Addition of both fibres with an emulsifier, improved emulsion stability and increased the hardness of halva significantly. The functional properties of sesame testae and date fibres promote nutrition and health, supplying polyphenol antioxidants and laxative benefits. [less ▲]

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See detailINFLUENCE OF STEAM EXPLOSION ON THECRYSTALLINITY OF CELLULOSE FIBER
Jacquet, Nicolas ULg; Vanderghem, Caroline ULg; Danthine, Sabine ULg et al

Poster (2014, February 07)

The aim of the present study is to compare the effect of different steam explosion treatments on crystallinity properties of a pure bleached cellulose. Steam explosion process is composed of two distinct ... [more ▼]

The aim of the present study is to compare the effect of different steam explosion treatments on crystallinity properties of a pure bleached cellulose. Steam explosion process is composed of two distinct stages: vapocracking and explosive decompression. The treatment intensities is determined by a severity factor, established by a correlation between temperature process and retention time. The results show that steam explosion treatment has an impact on the crystallinity properties of pure cellulose fiber. When the severity factor is below 5.2, an increase of the overall crystallinity of the samples is observed with the treatment intensities. For higher intensities, a significant thermal degradation of cellulose lead to an important change in substrate composition, which lead to a further decrease of cellulose crystallinity. [less ▲]

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See detailUse of lipases for the kinetic resolution of lactic acid esters in heptane or in a solvent free system
Richard, Gaetan ULg; Nott, Katherine; Nicks, François et al

Poster (2014, February 07)

This poster illustrates the kinetic resolution of lactic acid esters using CAL-B as catalyst. The racemic mixture is resolved in heptane and even in a solvent free system.

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See detailImpact of extraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast
Yaich, Hela; Garna, Haikel; Besbes, Souhail et al

in Food Hydrocolloids (2014), (40), 53-63

The impact of the extraction conditions has been studied on the yield, chemical composition, rheological and textural properties of ulvan from the green seaweed Ulva lactuca. High ulvan yield was obtained ... [more ▼]

The impact of the extraction conditions has been studied on the yield, chemical composition, rheological and textural properties of ulvan from the green seaweed Ulva lactuca. High ulvan yield was obtained after combining enzymatic and chemical extraction but the lowest yield results at the drastic conditions (pH 1.5 and 90 C). Besides, solvent acidity was an important parameter controlling the ulvan extraction efficiency. The different extraction processes affected chemical composition of ulvan extracts and in particular, sulphate, ash and sugar contents. Low proportions of galactose, glucose and protein were also found in sulphated polysaccharides. The extract, which is resulted from combined enzymatic and chemical extraction, was mainly composed of high peak molecular weight polysaccharides. Ulvan hy-drocolloids demonstrated a pseudoplastic behavior. Viscoelastic behavior was carried out at a concen-tration of 1.6% (w/v) in the presence of 7 mM sodium tetraborate and at pH 7.5. However, polysaccharides formed a gel. It was not the case for the extract at pH 1.5 and 90 C under the same conditions. The results showed that a significant effect of the conditions of extraction on the textural characteristic (firmness, springiness and adhesiveness) of ulvan gels. [less ▲]

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See detailL'oxydation des poudres: un défi pour l'avenir
Blecker, Christophe ULg

Poster (2014, January 27)

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See detailLa texture des aliments: de l'évaluation à la mastication
Blecker, Christophe ULg; Peyron, Marie-Agnès

in Lavelle, Christophe (Ed.) Science culinaire - Matière, procédés, dégustation (2014)

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See detailDe la graine à l’huile : Exemple du colza
Danthine, Sabine ULg; Blecker, Christophe ULg

Poster (2014)

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See detailMaîtrise de la qualité: Ex: Chocolat
Danthine, Sabine ULg; Blecker, Christophe ULg

Poster (2014)

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See detailFractionation of apple by-products as source of new ingredients: Current situation and perspectives
Rabetafika, Holy-Nadia ULg; Bchir, Brahim; Blecker, Christophe ULg et al

in Trends in Food Science & Technology (2014), 40(1), 99-114

Apple (Malus sp.) is among the most processed fruit that generates high amount of wastes. Depending on processes, various by-products are available offering a great diversity of low-cost raw materials ... [more ▼]

Apple (Malus sp.) is among the most processed fruit that generates high amount of wastes. Depending on processes, various by-products are available offering a great diversity of low-cost raw materials. Biorefinery processes are expected to convert them into new added-value products such as hemicelluloses, oligosaccharides and polyphenols. This paper reviews the current uses of apple by-products as source of fibre and phytochemicals with special emphasis on recent fractionation processes. Future trends and challenges of apple by-product reuse are discussed. [less ▲]

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