References of "Blecker, Christophe"
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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 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 detailPreparation and characterization of osmodehydrated fruits from lemon and date by-products
Masmoudi, M.; Besbes, S.; Blecker, Christophe ULg et al

in Food Science & Technology International (2007), 13(6), 405-412

An osmotic dehydration process (ODP) was established in order to formulate osmodehydrated fruits from lemon and date by-products. ODP was conducted at 40 degrees C, maintained using an oven, or a water ... [more ▼]

An osmotic dehydration process (ODP) was established in order to formulate osmodehydrated fruits from lemon and date by-products. ODP was conducted at 40 degrees C, maintained using an oven, or a water bath with continuous stirring. The kinetics of the osmodehydration in a water bath showed a better mass transfer. Then, osmodehydrated fruit (ODF) preparations of about 40 degrees Brix were formulated using different isotonic solutions (sucrose, glucose/sucrose, glucose, and date juice). All the formulated products showed better characteristics (lower acidity, higher sugar content, etc.) than the untreated lemon by-product. The isotonic solution composition influenced their physical characteristics such as microstructure and viscosity. In fact, ODF prepared in glucose and glucose/sucrose solutions presented more open structures, lower viscosities, and water holding capacities (WHC) than the others. The products were microbiologically stable during 3 months at 4 degrees C. These results support the valorization of lemon and date by-products as ODF that could be consumed or incorporated as an ingredient in food formulations. [less ▲]

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See detailOn the understanding of the physical changes in inulin powder as a function of water activity.
Ronkart, Sébastien; Paquot, Michel ULg; Goffin, Dorothée ULg et al

Poster (2006, December)

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See detailIncorporation in bread of dietary fibres from by-products of the agro-transformation.
Roiseux, Olivier; Blecker, Christophe ULg; Sindic, Marianne ULg et al

Poster (2006, October 17)

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See detailStudy of the physical changes of spray-dried inulin during storage.
Ronkart, Sébastien; Paquot, Michel ULg; Fougnies, C. et al

Poster (2006, October 17)

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See detailPhysicochemical characterization of a dietary fibre concentrate extracted from date pulp.
Roiseux, Olivier; Blecker, Christophe ULg; Besbes, Souhail et al

Poster (2006, October)

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See detailIncorporation in bread of dietary fibres from by-products of the agro-transformations.
Roiseux, Olivier; Blecker, Christophe ULg; Vandebeke, E. et al

Poster (2006, October)

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See detailChemical composition and lipid fraction characteristics of aleppo pine (Pinus halepensis Mill.) seeds cultivated in Tunisia
Cheikh-Rouhou, S.; Besbes, S.; Hentati, B. et al

Poster (2006, September)

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See detailValorisation of dietary fibre concentrate from date pulp.
Roiseux, Olivier; Blecker, Christophe ULg; Vanderbeke, E. et al

Poster (2006, June)

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See detailExtraction and characterisation of a dietary fibre concentrate from date pulp
Roiseux, O.; Blecker, Christophe ULg; Besbes, S. et al

Poster (2006, June)

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See detailDonnées biochimiques, sensorielles et fonctionnelles sur l'huile de noyaux de dattes
Besbes, S.; Blecker, Christophe ULg; Deroanne, C. et al

Conference (2006, May)

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See detailActivité biologique de la sève phloémique du palmier dattier Phoenix dactylifera L.
Ben Thabet, Imène; Francis, Frédéric ULg; Blecker, Christophe ULg et al

Poster (2006, May)

Detailed reference viewed: 47 (1 ULg)