References of "Blecker, Christophe"
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See detailCrystallization behavior of neutralized and bleached shea butter under dynamic conditions
Gibon, V.; Dijckmans, P.; Blecker, Christophe ULiege et al

Poster (2016, May 01)

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See detailEffect of Cooling and Shear Rates on Physicochemical Properties of Binary Fat Blends Based on Shea Stearin
Danthine, Sabine ULiege; Delatte, Sophie; Smith, Kevin M. et al

Conference (2016, May)

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See detailBinary Phase Behavior of tripalmitoylglycerol and 1,3-dipalmitoyl-2-stearoyl-sn-glycerol
Bhaggan, K.; Smith, K. W.; Blecker, Christophe ULiege et al

Poster (2016, May)

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See detailCARACTERISATION STRUCTURALE, FONCTIONNELLE ET ACTIVITE ANTIHYPERTENSIVE DES POLYSACCHARIDES EXTRAITS DES GRAINES DE POIS CHICHE
MOKNI GHRIBI, Abir; SILA, Assaâd; MAKLOUF GAFSI, Ines et al

Poster (2016, April 22)

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See detailIn situ analysis of lipid oxidation in oilseedbased food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example
Mureșan; Danthine, Sabine ULiege; Mureșan, Andruța Elena et al

in Talanta (2016), 155

A new near-infrared (NIR) spectroscopic method was developed for the analytical measurement of lipid oxidation in sunflower kernel paste (tahini), which was chosen as an example of a complex oilseed-based ... [more ▼]

A new near-infrared (NIR) spectroscopic method was developed for the analytical measurement of lipid oxidation in sunflower kernel paste (tahini), which was chosen as an example of a complex oilseed-based food product. The NIR spectra of sunflower tahini were acquired for the extracted fat phase (EFP) and for the intact sunflower tahini (IST) samples during controlled storage. The best peroxide value (PV) calibration models were considered suitable for quality control (ratio of performance of deviation [RPD] >5). The best PV partial least squares (PLS) model result for EFP (RPD 6.36) was obtained when using standard normal variate (SNV) and the Savitzky-Golay first derivative in the 1140-1184 nm, 1388-1440 nm and 2026-2194 nm regions. In the case of IST spectra, the best PV models (RPD 5.23) were obtained when either multiple scattering correction (MSC) or SNV were followed by the Savitzky-Golay second derivative for the 1148-1180 nm and 2064-2132 nm regions. There were poor correlations between the NIR-predicted values and the reference data of the panisidine value (pAV) for both EFP and IST. Overall, the results obtained showed that NIR spectroscopy is an appropriate analytical tool for monitoring sunflower paste PV in situ. Due to the nonexistence of the extraction step, it demonstrates a unique and substantial advantage over presently known methods. Based on these results it is strongly recommended that, when using NIR PLS models to assess lipid oxidation in situ in similar oilseedbased food products (e.g., sesame tahini, hazelnut and cocoa liquor used for chocolate production, peanut butter, hazelnut, almond, pistachio spreads), suitable calibration sets containing samples of different particle sizes and stored at different temperatures be selected. [less ▲]

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See detailEFFECT OF EXTRACTION pH ON PHYSICO-CHEMICAL, ENZYMATIC AND TECHNOLOGICAL PROPERTIES OF CRUDE EXTRACTS FROM WILD CARDOON (CYNARA CARDUNCULUS L.) FLOWERS
BEN AMIRA, Amal; BESBES, Souhail; ATTIA, Hamadi et al

Conference (2016, March 22)

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See detailÉTUDE DES PROPRIETES RHEOLOGIQUES DES PATES A PAIN SANS GLUTEN
DOUIRI, Sabrine; Blecker, Christophe ULiege; ATTIA, Hamadi et al

Conference (2016, March 22)

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See detailPURIFICATION ET IDENTIFICATION DE PEPTIDES DOUES D’ACTIVITES BIOLOGIQUES A PARTIR DES HYDROLYSATS PROTEIQUES DE POIS CHICHE
MOKNI GHRIBI, Abir; SILA, Assaâd; PRZYBYLSKIC, Rémy et al

Conference (2016, March 22)

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See detailTHERAPEUTIC EFFECT ANTIOXIDANT OF EGCG EXTRACT OF GREEN TEA POLYPHENOLS
AMROUCHE, Zoheir; ELHADI, Djamel; BITAM, Arezki et al

Conference (2016, March 22)

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See detailIMPACT OF EXTRACTION CONDITIONS ON CHEMICAL STRUCTURE, THERMAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF ULVAN FROM THE GREEN SEAWEED ULVA LACTUCA
Yaich, Hela; Garna, Haikel; Abbès, Fatma et al

Poster (2016, March 21)

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See detailOXIDATION OF ß-D-GLUCAN EXTRACTED FROM BAKER’S YEAST SACCHAROMYCES CEREVISIAE: PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES
BORCHANI, Chema; FONTEYN, Fabienne; JAMIN, Guilhem et al

Conference (2016, March 21)

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See detailVALORISATION DES ECARTS DE TRIAGE DE DATTES TUNISIENNES: ETUDE DES ACTIVITES ANTIOXYDANTE, ANTIMICROBIENNE ET CYTOTOXIQUE DES ANTIOXYDANTS DE LA PULPE
KCHAOU, Wissal; ABBÈS, Fatma; BEN MANSOUR, Riadh et al

Conference (2016, March 21)

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See detailPollen du palmier dattier: Propriétés physico-chimiques et techno-fonctionnelles
Sebii, Haifa; Bchir, Brahim; Karra, Sirine et al

Poster (2016, March)

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See detailGamma radiation induced modifications of tapioca starch
Atrous, Hager; Benbettaïeb, Nasreddine; Hosni, Faouzi et al

in Asian Academic Research Journal of Multidisciplinary (2016), 3(3), 187-220

The effect of gamma radiation (3, 5, 10, 20, 35 and 50 kGy) on the morphological, structural, physicochemical, pasting and thermal properties of tapioca starch was studied. Microphotographs of scanning ... [more ▼]

The effect of gamma radiation (3, 5, 10, 20, 35 and 50 kGy) on the morphological, structural, physicochemical, pasting and thermal properties of tapioca starch was studied. Microphotographs of scanning electron microscopy and polarized light microscopy revealed the absence of morphological changes induced by gamma radiation. The X-ray diffraction spectra showed that irradiation treatment did not influence the shape and intensity of X-ray diffraction peaks. The presence of free radicals in the irradiated tapioca starch was confirmed by electron spin resonance spectrometry. Fourier transform infrared spectroscopy showed that the irradiated starch displayed a significant decrease in the intensity of the O–H and C–H stretches, bending modes of water and glycosidic linkages. Irradiation improved the water solubility index of starch granules and depressed the apparent amylose content. An increase in the swelling power was observed after irradiation treatment until 20 kGy, followed by a decrease at higher doses. Brabender viscoamylograph test showed that the maximal consistency of the starch paste decreased significantly with increasing irradiation dose. There was no significant difference in the gelatinization temperatures, as well as the corresponding transition enthalpies among native and irradiated tapioca starch samples, as shown in the differential scanning calorimetry thermograms. [less ▲]

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See detailEffect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps
Makhlouf-Gafsi, Ines; Baklouti, Samia; Mokni, Abir et al

in Food Chemistry (2016), 203

This study investigates the effect of the ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of syrups from male and female date palm sap. All the studied ... [more ▼]

This study investigates the effect of the ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of syrups from male and female date palm sap. All the studied syrups switched from pseudoplastic rheological behaviour (n = 0.783) to Newtonian behaviour (n〰1) from 10 to 50 s‾1 respectively and present similar thermal profiles. Results revealed that the ultrafiltration process significantly affects the rheological behaviour of the male and female syrups. These differences on rheological properties are attributed to the variation of chemical composition between sap and sap permeate syrups. Furthermore, the effect of temperature on viscosity of the syrups was investigated during heating and cooling processes at the same shear rate (50 s 1). This study provides idea of the stability of the syrup by evaluating the area between heating and cooling curves. Actually, the syrup prepared from male sap permeate is the most stable between the four studied syrups. [less ▲]

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See detailFibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient
Boubaker, Maroua; El Omri, Abdelfatteh; Blecker, Christophe ULiege et al

in Food Science & Technology International (2016), 22(8), 759-768

The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The ... [more ▼]

The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated. The results showed that the addition of fibre concentrate in wheat flour significantly improved (P<0.05) dough properties inducing an increase of water absorption, stability and tenacity, and a reduction of extensibility and softening in comparison to the dough without fibre. The colour values of the crust and crumb were significantly (P<0.05) altered by the addition of fibre concentrate. It was also found that incorporation of fibre concentrate to bread produced a comparable specific volume and enhanced the shelf life, as textural studies revealed. [less ▲]

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See detailGrasshoppers as a food source? A review
Paul, Aman ULiege; Frederich, Michel ULiege; Uyttenbroeck, Roel ULiege et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment (2016), 20(AgricultureIsLife), 337-352

Description of the subject. Current trends suggest an increasing future demand for conventional meats, which indicates a strong need to shift this dependency to other alternative protein sources such as ... [more ▼]

Description of the subject. Current trends suggest an increasing future demand for conventional meats, which indicates a strong need to shift this dependency to other alternative protein sources such as insects. Literature. From a nutritional point of view, of all the insects consumed globally, grasshoppers are particularly important as a human food. Data from the literature regarding the nutrient composition, amino acid profile, fatty acid profile, mineral composition and vitamin content of grasshoppers as reviewed in this paper, suggest that a number of grasshopper species are a good source of nutrients. It also highlights some of the health related aspects that might arise from the consumption of grasshoppers, mostly linked to agricultural practices and the allergic response of sensitive individuals. The paper also summarizes some religious, social and economic factors that are associated with grasshopper consumption. Conclusions. The success of introducing grasshoppers as a novel food in western countries depends on changes in consumer attitudes. It would be interesting to develop food products derived from grasshoppers in a form acceptable to consumers. Furthermore, it is important to explore the food potential of some grasshopper species native to western countries and to develop their rearing methodologies to enhance availability. [less ▲]

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