References of "Blecker, Christophe"
     in
Bookmark and Share    
See detailSynthese enzymatique d’esters de sucre au départ d’huiles végétales
Detry, J.; Destain, Jacqueline ULg; Lognay, Georges ULg et al

Poster (2005, October 14)

Detailed reference viewed: 21 (4 ULg)
Full Text
See detailSugar esters lipase mediated synthesis from vegetable oils
Destain, Jacqueline ULg; Detry, Jean; Lognay, Georges ULg et al

Scientific conference (2005, September 19)

Detailed reference viewed: 34 (3 ULg)
See detailSugar esters lipase mediated synthesis from vegetable oils
Destain, Jacqueline ULg; Detry, J.; Lognay, Georges ULg et al

Poster (2005, September)

Detailed reference viewed: 25 (5 ULg)
Full Text
Peer Reviewed
See detailHeating effects on some quality characteristics of date seed oil
Besbes, S.; Blecker, Christophe ULg; Deroanne, Claude ULg et al

in Food Chemistry (2005), 91(3), 469-476

Effects of heating on some quality characteristics of date seed oil from two cultivars (Deglet Nour and Allig) has been investigated using an accelerated test in a Rancimat system. Fatty acid, viscosity ... [more ▼]

Effects of heating on some quality characteristics of date seed oil from two cultivars (Deglet Nour and Allig) has been investigated using an accelerated test in a Rancimat system. Fatty acid, viscosity, absorptivity at 232 and 270 nm, colour and total melting enthalpy of Deglet Nour seed oil were less changed compared to that of Allig seed oil, because the former contained a higher amount of total phenolic compounds (526 mug/g against 215 mug/g) and a lower content of unsaturated fatty acids. Viscosity and absorptivity at 232 nm and at 270 nm increased rapidly after reaching the oxidation induction time. Differential scanning calorimetry melting profiles of date seed oils were also changed after heating in the Rancimat. Melting enthalpies seemed to be constant during the initial stages of Rancimat treatment and then reduced after the induction time was reached. The obtained data shows that date seed oils were resistant to thermal treatment during a long period (similar to30-40 h). This may indicate that they could bear thermal treatments that could be applied in refining procedures or in culinary treatments such as frying and cooking conditions. We could also expect that they may have a good shelf life. (C) 2004 Elsevier Ltd. All rights reserved. [less ▲]

Detailed reference viewed: 29 (12 ULg)
Full Text
Peer Reviewed
See detailHeating Effects On Some Quality Characteristics Of Date Seed Oil
Besbes, Souhail; Blecker, Christophe ULg; Deroanne, Claude et al

in Food Chemistry (2005), 91(3), 469-476

Effects of heating on some quality characteristics of date seed oil from two cultivars (Deglet Nour and Allig) has been investigated using an accelerated test in a Rancimat system. Fatty acid, viscosity ... [more ▼]

Effects of heating on some quality characteristics of date seed oil from two cultivars (Deglet Nour and Allig) has been investigated using an accelerated test in a Rancimat system. Fatty acid, viscosity, absorptivity at 232 and 270 nm, colour and total melting enthalpy of Deglet Nour seed oil were less changed compared to that of Allig seed oil, because the former contained a higher amount of total phenolic compounds (526 lg/g against 215 lg/g) and a lower content of unsaturated fatty acids. Viscosity and absorptivity at 232 nm and at 270 nm increased rapidly after reaching the oxidation induction time. Differential scanning calorimetry melting profiles of date seed oils were also changed after heating in the Rancimat. Melting enthalpies seemed to be constant during the initial stages of Rancimat treatment and then reduced after the induction time was reached. The obtained data shows that date seed oils were resistant to thermal treatment during a long period ( 30–40 h). This may indicate that they could bear thermal treatments that could be applied in refining procedures or in culinary treatments such as frying and cooking conditions. We could also expect that they may have a good shelf life. [less ▲]

Detailed reference viewed: 66 (9 ULg)
Full Text
Peer Reviewed
See detailVoies de valorisation des écarts de triage des dattes : valorisation des noyaux.
Besbes, Souhail; Hentati, B.; Blecker, Christophe ULg et al

in Microbiol. Hyg. Alim. (2005), 17(50), 3-11

Detailed reference viewed: 61 (2 ULg)
Full Text
Peer Reviewed
See detailAnalisis y evaluacion del contenido de acido grasos y tocoferoles de un aceite de anchevata desodorizado.
Edilberto, Flores; Lognay, Georges ULg; Blecker, Christophe ULg et al

in Veritas (2005), 8(8),

The quality of an oil is evaluated of anchoveta desodorizado taking into account ils composicion in acidos greasy particularly thé acidos greasy polinsaturados such as EPA and DHA important for thé human ... [more ▼]

The quality of an oil is evaluated of anchoveta desodorizado taking into account ils composicion in acidos greasy particularly thé acidos greasy polinsaturados such as EPA and DHA important for thé human heallh, thé resulls indicate a high content of thèse acidos greasy, comparable with oils ofother marine species inside them thé anchoveta black of Peruvian origin, other analisis hâve been performed like thé détermination of tocoferoles, theResults indicate thé absence of thèse substances in thé oil desodorizado of anchoveta evaluated; thèse analisis are important when is desired to evaluate stability oxidativa of oils employing antioxidants and whoseprésence can influence in thé results of stability oxidativa. The cromatogramas indicate thé absence ofâ, à y à/à tocoferol. [less ▲]

Detailed reference viewed: 39 (16 ULg)
Peer Reviewed
See detailCharacterization of inulin stored at different relative humidities by MDSC and X-ray diffraction, related to soption isotherms.
Ronkart, Sébastien; Fougnies, C.; Paquot, Michel ULg et al

Poster (2004, December)

Detailed reference viewed: 29 (15 ULg)
Full Text
Peer Reviewed
See detailHeating effects on some quality caracteristics of date seed oil.
Besbes, Souhail; Blecker, Christophe ULg; Danthine, Sabine ULg et al

Poster (2004, September)

Detailed reference viewed: 16 (4 ULg)
Full Text
Peer Reviewed
See detailLipids composition of milk fat globule membrane extracted from cream
Bodson, Pascal; Danthine, Sabine ULg; Blecker, Christophe ULg

Poster (2004, September)

Detailed reference viewed: 17 (1 ULg)
Full Text
See detailPropriétés de surface et techno-fonctions
Blecker, Christophe ULg

Scientific conference (2004, May 05)

Detailed reference viewed: 18 (2 ULg)
Full Text
Peer Reviewed
See detailLes émulsifiants dans les produits de boulangerie industrielle : modes d'action, rôles et utilisations.
Delacharlerie, Sophie ULg; Blecker, Christophe ULg; Kegelaers, Yves et al

in Industries Alimentaires et Agricoles (2004), (Mai), 8-14

Detailed reference viewed: 129 (8 ULg)
See detailNoyaux de dattes: étude de la composition physico-chimique et des profils caractéristiques de la fraction lipidique
Besbes, S.; Blecker, Christophe ULg; Deroanne, C. et al

Conference (2004, March 21)

Detailed reference viewed: 376 (1 ULg)
Full Text
See detailContribution à l'extraction et à la caractérisation des fibres de la pulpe de dattes
Elleuch, M.; Besbes, S.; Blecker, Christophe ULg et al

Conference (2004, March 21)

Detailed reference viewed: 15 (1 ULg)
Full Text
Peer Reviewed
See detailThe effect of the hydrophobic chain lenght on surface properties of enzymatically prepared n-alkylesters of glucuronic acid.
Piccicuto, Salvator; Blecker, Christophe ULg; Marlier, Michel et al

Poster (2004, February 11)

Detailed reference viewed: 8 (1 ULg)
Full Text
Peer Reviewed
See detailSurface properties of two closely related sugar esters : glucose octanoate and octyl glucuronate.
Blecker, Christophe ULg; Deroanne, Claude; Moreau, B. et al

Poster (2004, February 11)

Detailed reference viewed: 13 (2 ULg)
Full Text
Peer Reviewed
See detailLipolysis inhibition by proteose-peptone : an interfaciale study.
Danthine, Sabine ULg; Blecker, Christophe ULg; Deroanne, Claude

Poster (2004, February 11)

Detailed reference viewed: 6 (1 ULg)