References of "Blecker, Christophe"
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See detailAnalyse sensorielle : principes de base.
Blecker, Christophe ULg

in Cours d'analyse sensorielle du beurre et du lait en poudre. (2003)

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See detailEffect of the inclusion time of extruded linseed supplementation before slaughter on n-3 fatty acids enrichment of chicken meat.
Rondia, P.; Delmotte, Charles; Maene, D. et al

in Proceedings "XVIth European Symposium on the Quality of Poultry Meat" (2003)

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See detailEvaluacion de la estabilidad de emulsiones alimentarias utilizado elmétodo optico Turbiscan.
Flores-Aguilar, E.; Lognay, Georges ULg; Blecker, Christophe ULg et al

in Proceedings "VI Congreso National de Ciencia y Tecnologia de Alimentos" (2003)

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See detailCrème & beurre.
Blecker, Christophe ULg

in Cours laitiers pour ouvriers (2003)

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See detailTransformation et valorisation des sous-produits de dattes en Tunisie.
Blecker, Christophe ULg

Scientific conference (2002, October 15)

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See detailLes goûts et les odeurs, cela peut se discuter.
Blecker, Christophe ULg

Conference (2002, August 28)

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See detailNouvelles fractions d'inuline. Leur préparation et leur utilisation.
Blecker, Christophe ULg; Razafindralambo, Hary ULg; Chevalier, J. P. et al

Patent (2002)

Detailed reference viewed: 11 (6 ULg)
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See detailEtude du point de fusion et de l'indice de cristallinité de l'inuline par DSC et TMDSC.
Blecker, Christophe ULg; Chevalier, Jean-Paul; Fougnies, C. et al

Conference (2002, May)

Detailed reference viewed: 34 (7 ULg)
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See detailApplication de l'analyse calorimétrique différentielle pour la caractérisation d'esters de sucres tensioactifs.
Blecker, Christophe ULg; Mezdour, Samir; Moreau, B. et al

Poster (2002, May)

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See detailEnzymatically prepared n-alkyl esters of glucuronic acid: The effect of hydrophobic chain length on surface properties
Blecker, Christophe ULg; Piccicuto, S.; Lognay, Georges ULg et al

in Journal of Colloid & Interface Science (2002), 247(2), 424-428

The effect of hydrophobic chain length on surface properties of enzymatically prepared n-alkyl esters of glucuronic acid are examined. Dynamic parameters from Hua and Rosen's mathematical model and ... [more ▼]

The effect of hydrophobic chain length on surface properties of enzymatically prepared n-alkyl esters of glucuronic acid are examined. Dynamic parameters from Hua and Rosen's mathematical model and equilibrium surface tension are presented for esters with octyl, decyl, dodecyl, and tetradecyl alkyl segments. Increasing the alkyl chain length has a significant influence on the surface activity. Decyl and dodecyl glucuronate exhibit an interesting adsorption speed associated with foaming capacity. Octyl glucuronate exhibits a micellar organization as its bulk concentration is over 10.68 mM. (C) 2002 Elsevier Science (USA). [less ▲]

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See detailComparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey
Besbes, S.; Blecker, Christophe ULg; Attia, H. et al

in Sciences des Aliments (2002), 22(5), 601-615

In this study, reconstituted sweet whey was acidified and then treated by high hydrostatic pressure in order to obtain Ricotta-like product. At pH 5.2, whey protein aggregation was effective beyond 200 ... [more ▼]

In this study, reconstituted sweet whey was acidified and then treated by high hydrostatic pressure in order to obtain Ricotta-like product. At pH 5.2, whey protein aggregation was effective beyond 200 MPa for an application time of 30 min. Moist yield was appreciably improved when pressurisation time increased at 400 MPa. It seemed that granulometric properties of Ricotta-like cheese were not affected by increasing pressurisation time. Ricotta-like products obtained after pressurisation at 400 MPa for 30, 45 and 60 min, have shown a lower yield and hardness but a higher cohesiveness than traditional Ricotta cheese. They also had more homogenous granulometric profiles. [less ▲]

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See detailKinetic study of the acid hydrolysis of various oligofructose samples
Blecker, Christophe ULg; Fougnies, C.; Van Herck, J. C. et al

in Journal of Agricultural and Food Chemistry (2002), 50(6), 1602-1607

The kinetic of acid hydrolysis of five commercially available oligofructose samples used as food ingredients has been investigated as a function of the dry matter concentration, reaction pH, and ... [more ▼]

The kinetic of acid hydrolysis of five commercially available oligofructose samples used as food ingredients has been investigated as a function of the dry matter concentration, reaction pH, and temperature. The initial fructose release rate is found to be roughly proportional to the inverse of the average polymerization degree in number. A pseudo first order kinetic is found with respect to the fructosyl chain end concentration and to the proton concentration. Arrhenius plot is found to reasonably fit the data in a relatively wide temperature range (7-130 degreesC). The results allow the estimation of the fructose release rate in many foodstuff processing conditions. [less ▲]

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See detailSurface tension measurements on micellar systems.
Deleu, Magali ULg; Paquot, Michel ULg; Blecker, Christophe ULg

in Encyclopedia of Surface and Colloid Science. (2002)

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See detailLes aspects technologiques de l'innovation dans les entreprises agro-alimentaires.
Blecker, Christophe ULg

Diverse speeche and writing (2001)

Detailed reference viewed: 3 (0 ULg)
See detailStudy of glass transition and fusion point of inulin by DSC and MDSC
Blecker, Christophe ULg; Deroanne, Claude; Van Herck, Jean-Claude et al

Poster (2001, October)

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See detailEtude comparative de la fabrication du fromage de lactoserum type ricotta par thermo-coagulation et par les hautes pressions hydrostatiques.
Besbes, Souhail; Massaux, Carine; Sindic, Marianne ULg et al

Conference (2001, February 09)

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See detailL'atelier du goût.
Blecker, Christophe ULg

Conference given outside the academic context (2001)

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See detail(EN) NOVEL INULIN FRACTIONS, PREPARATION AND USE
Blecker, Christophe ULg; Razafindralambo, Hary ULg; CHEVALIER, J. P. et al

Patent (2001)

The invention concerns novel inulin fractions, characterised by endothermal peaks of differential calorimetric analysis and by domains of polymerising degree, methods for obtaining said fractions by ... [more ▼]

The invention concerns novel inulin fractions, characterised by endothermal peaks of differential calorimetric analysis and by domains of polymerising degree, methods for obtaining said fractions by fractionating solutions, solutions saturated or dispersed with inulins, hydrocolloidal compositions and gels obtained with said fractions, and uses of said fractions in food composition or the like. [less ▲]

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See detailLes produits laitiers frais
Blecker, Christophe ULg

in Cours laitiers : Technologie (2001)

Detailed reference viewed: 5 (1 ULg)