References of "Blecker, Christophe"
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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)

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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/Talk (2007)

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See detailLe goût
Blecker, Christophe ULg

Speech/Talk (2007)

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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 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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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 detailPhysicochemical and functional properties of typical tunisian drink: date palm sap (Phoenix dactylifera L.)
Ben Thabet, Imène; Attia, Hamadi; Besbes, Souhail et al

in Food Biophysics (2007), 2(2), 76-82

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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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