References of "Blecker, Christophe"
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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)

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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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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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See detailCharacterization of the physical state of spray-dried inulin
Ronkart, S. N.; Deroanne, C.; Paquot, Michel ULg et al

in Food Biophysics (2007), 2

Modulated differential scanning calorimetry, wide angle x-ray scattering, and environmental scanning electron microscopy were used to investigate the physical and morphological properties of chicory root ... [more ▼]

Modulated differential scanning calorimetry, wide angle x-ray scattering, and environmental scanning electron microscopy were used to investigate the physical and morphological properties of chicory root inulin spray dried under different conditions. When the feed temperature increased up to 80 degrees C, the average degree of polymerization of the solubilized fraction increased, leading to a higher glass transition temperature (Tg). Above 80 degrees C, the samples were completely amorphous, and the Tg did not change. The starting material was semicrystalline, and the melting region was composed of a dual endotherm; the first peak subsided as the feed temperature increased up to a temperature of 70 degrees C, whereas above 80 degrees C, no melting peak was observed as the samples were completely amorphous. To a lesser extent, the inlet air temperature of 230 degrees C allowed a higher amorphous content of the samples than at 120-170 degrees C but induced a blow-out of the particles. [less ▲]

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See detailChromatographic, Spectrometric and NMR Characterization of a New Set of Glucuronic Acid Esters Synthesized by Lipase
Moreau, Benoît; Lognay, Georges ULg; Blecker, Christophe ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2007), 11(1), 9-17

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See detailQuality characteristics of sesame seeds and by-products
Elleuch, Mohamed; Besbes, Souhail; Roiseux, Olivier et al

in Food Chemistry (2007), 103(2), 641-650

The chemical composition, of raw sesame seed (RS); Sesame coats 1 (SC1) and sesame coats 2 (SC2) obtained as a by-product respectively after dehulling and roasting processes during preparation of sesame ... [more ▼]

The chemical composition, of raw sesame seed (RS); Sesame coats 1 (SC1) and sesame coats 2 (SC2) obtained as a by-product respectively after dehulling and roasting processes during preparation of sesame paste (tehineh) for the manufacturing of Halaweh (sweetened tehineh), was determined along with the physicochemical characteristics of the oil fraction. Compared to RS, SC1 and SC2 showed higher amounts of dietary fibre, ash and polyphenol and lower amounts of oil and protein. Oil from SC1 and SC2, had a higher content of free fatty acids, chlorophylls, polyphenols and sesamol than RS oil. SC2 oil showed more intense colour, more absorbance in UV-A, UV-B and UV-C ranges and a significant higher viscosity (P < 0.05). No differences (P > 0.05) were observed for refractive index, iodine value and fatty acids composition. This latter was essentially dominated by oleic and linoleic acids. Oxidative stability of oil was investigated using a Rancimat system and in an oven test at 65 degrees C over 60 days. RS oil was more resistant to the thermal treatment during a long period than SC1 and SC2 oils. (c) 2006 Elsevier Ltd. All rights reserved. [less ▲]

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See detailNigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction
Cheikh-Rouhou, Salma; Besbes, Souhail; Hentati, Basma et al

in Food Chemistry (2007), 101(2), 673-681

Physicochemical properties of two Nigella seed varieties, having a Tunisian and Iranian origin, were determined. Physical and chemical analyses of crude oils extracted from the seeds by a cold solvent ... [more ▼]

Physicochemical properties of two Nigella seed varieties, having a Tunisian and Iranian origin, were determined. Physical and chemical analyses of crude oils extracted from the seeds by a cold solvent method were also performed. The following results (on a dry-weight basis) were obtained for Tunisian and Iranian varieties, respectively: protein 26.7% and 22.6%, oil 28.48% and 40.35%, ash 4.86% and 4.41%, and total carbohydrate 40.0% and 32.7%. The major unsaturated fatty acids were linoleic acid (50.3-49.2%), followed by oleic acid (25.0 23.7%), while the main saturated fatty acid was palmitic acid (17.2-18.4%). Myristic, myristoleic, palmitoleic, margaric, margaroleic, stearic, linolenic, arachidic, eicosenoic, behenic and lignoceric acids were also detected. Thermal profiles of both Nigella seed varieties, determined by their DSC melting curves, revealed different thermograms. Sensorial profiles of Tunisian and Iranian seed oils were defined through the CieLab (L-*, a(*), b(*)) colour, oxidative stability by Rancimat test and viscosity. Physicochemical properties of the oils for Tunisian and Iranian varieties, respectively, include: saponification number 211 and 217, peroxide value 5.65 and 4.35, iodine index 120 and 101, and an acidity of 22.7% and 18.6%. Results suggested that Nigella seed oil could deserve further consideration and investigation as a potential new multi-purpose product for industrial, cosmetic and pharmaceutical uses. (c) 2006 Elsevier Ltd. All rights reserved. [less ▲]

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See detailEffect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams
Vanderghem, Caroline ULg; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in International Dairy Journal (2007), 17(8), 889-895

The effect of the addition of the total proteose-peptone (TPP) fraction on some physico-chemical properties of recombined cream was studied. Oil-in-water emulsions, 30% or 20% (w/w) fat, were prepared ... [more ▼]

The effect of the addition of the total proteose-peptone (TPP) fraction on some physico-chemical properties of recombined cream was studied. Oil-in-water emulsions, 30% or 20% (w/w) fat, were prepared using only the dairy components buttermilk, milkfat and TPP. The effect of different concentrations of TPP on droplet size, creaming stability, flow behaviour, viscosity and whippability of recombined creams was tested. Of the different creams, those containing 2% (w/w) or more TPP were more viscous, showed different flow behaviour, and had improved stability and whippability compared with the other creams. The modifications in physico-chemical properties appeared to be driven by changes in particle size distribution caused by droplet aggregation. The percentage of fat also influenced the properties of the final product. It may therefore be possible to obtain desirable modifications in recombined cream using only dairy ingredients. (C) 2006 Elsevier Ltd. All rights reserved. [less ▲]

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