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See detailContribution to the valorization of^pomegranate (Punica granatum L.)
Bchir, Brahim; Roiseux, Olivier; Attia, Hamadi et al

Poster (2007, October 11)

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See detailEffect of moisture uptake on amorphous inulin properties.
Ronkart, Sébastien; Paquot, Michel ULg; Fougnies, C. et al

Poster (2007, October 11)

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See detailBio-cracking of sugar beet leaves targeting on Rubisco.
Akpa, Eric; Paquot, Michel ULg; Deroanne, Claude et al

Poster (2007, October 11)

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See detailEnzymatic synthesis of sugar esters obtained from renewable stabilized by dairy components.
Torezan, Gabriela; Ronkart, Sébastien; Paquot, Michel ULg et al

Poster (2007, October 11)

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See detailSelective thermal denaturation of Pisum sativum L. proteins using salt.
Dehon, Lydie; Deroanne, Claude; Blecker, Christophe ULg

Poster (2007, October 11)

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See detailContribution to the valorisation of pomegranate (Punica granatum L.)
Bchir, Brahim ULg; Roiseux, Olivier; Attia, Hamadi et al

Poster (2007, October 11)

Detailed reference viewed: 16 (6 ULg)
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See detailPropriétés sensorielles des aliments, formulation et génie alimentaire: à la découverte des sciences du plaisir
Blecker, Christophe ULg

Conference given outside the academic context (2007)

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See detailValorisation in bread of dietary fibres from by-products of the agro-industries.
Roiseux, Olivier; Sindic, Marianne ULg; Vanderbeke, E. et al

Poster (2007, May)

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See detailL'évaluation sensorielle des aliments
Blecker, Christophe ULg

Conference given outside the academic context (2007)

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See detailIntroduction
Blecker, Christophe ULg

Speech (2007)

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See detailLe goût
Blecker, Christophe ULg

Speech (2007)

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Peer Reviewed
See detailSemi-separative isolation of Fn-type inulin from hydrolised globe artichoke inulin.
Ronkart, Sébastien; Blecker, Christophe ULg; Fourmanoir, Hélène et al

Poster (2007)

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See detailLipase-catalyzed interesterification of butterfat with rapeseed oil: new approaches for the monitoring of the reaction.
Hanon, Emilien ULg; Aguedo, Mario ULg; Danthine, Sabine ULg et al

Poster (2007)

Butterfat (BF) is one main source of diet fats. However, it has been less and less well perceived due to its poor spreadability when refrigerated and cholesterol and saturated fatty acids, promoters of ... [more ▼]

Butterfat (BF) is one main source of diet fats. However, it has been less and less well perceived due to its poor spreadability when refrigerated and cholesterol and saturated fatty acids, promoters of coronary heart diseases. Thus, consumer’s demand for healthy palatable fat spreads with good development of modified butter-based spreads. One ordinary method used by manufacturers for such modifications is enzymatic interesterification of a lipase to restructure triacylglycerides (TAG), i.e. to induce the exchange of fatty acid residues amongst glycerol backbones. This leads to changes in TAG species and in physical properties of the fat, namely in solid fat content (SFC) and in melting profile. Rapeseed oil (RO) contains a large amount of oleic acid and has significant contents of linoleic and linolenic acids, i.e. a high global content of unsaturation-rich residues. Thus, EIE of BF with RO may bring nutritional improvements to the reaction product, when compared to BF alone. The EIE of BF and canola oil (a low-erucic acid RO) catalyzed by the immobilized sn-1,3 specific Rhizopus arrhizus lipase in solvent-free batch and micro-aqueous systems, was previously studied. The aim of the present study was first to assess the evolution of chemical, physical and thermal modifications occurring during solvent-free batch EIE of BF and RO, with the use of lipozyme TL IM. The evolution of TAG profiles, interesterification degree, dropping point, solid fat content and free fatty acids was monitored during the reaction, especially during the first hours. Differential scanning calorimetry was also applied to follow the formed product. Then the establishment of relations between the DP and differential scanning calorimetry data and the interesterification degree was emphasized. [less ▲]

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See detailEnrichment of anhydrous milk fat in polyunsatured fatty acid residues from linseed and rapeseed oil through enzymatic interesterification
Aguedo, Mario ULg; Hanon, Emilien ULg; Danthine, Sabine ULg et al

Poster (2007)

The interesterification, or ester exchange, between two fats leads to the rearrangement of acyl moieties in both. The use of a sn-1,3-specific lipase confines the exchange of fatty acid residues to the sn ... [more ▼]

The interesterification, or ester exchange, between two fats leads to the rearrangement of acyl moieties in both. The use of a sn-1,3-specific lipase confines the exchange of fatty acid residues to the sn-1 and sn-3 positions of triacylglycerides (TAG), generating products with characteristics that cannot be obtained through a chemical process or a blending. Such reactions require mild conditions with no solvent needed and they yield no unhealthful trans fatty acids, justifying the stepped-up interest of enzymatic interesterification for the production of margarines and other food fats. The aim of this work was to use enzymatic interesterification to enrich anhydrous milk fat (AMF) with unsaturated fatty acid C18 residues from linseed oil (LO) and eventually from rapeseed oil (RO) through some binary blends and one ternary blend. For that, the 1,3-specific lipase from Thermomyces lanuginosa (Lipozyme TL IM) was used in solvent-free batch and micro-aqueous reactions and fat blends with different mass ratios were tested. The evolution of TAG profiles, of interesterification degre (ID) and of free fatty acids (FFA), was followed along the reactions. Determination of dropping points (DP) and solid fat contents (SFC) enabled a rheological characterization of the products. The end products were also characterized for their oxidative stability and their textural properties. [less ▲]

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