References of "Blecker, Christophe"
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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 ULg 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 ULg; Frederich, Michel ULg; Uyttenbroeck, Roel ULg 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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See detailStructural characterization and functional properties of antihypertensive Cymodocea nodosa sulfated polysaccharide
Ben Abdallah Kolsi, Rihab; Fakhfakh, Jawhar; Krichen, Fatma et al

in Carbohydrate Polymers (2016)

A sulfated polysaccharide was successfully isolated from Cymodocea nodosa (CNSP). This is the first report that indicates the chemical composition, structural characterization, functional and ... [more ▼]

A sulfated polysaccharide was successfully isolated from Cymodocea nodosa (CNSP). This is the first report that indicates the chemical composition, structural characterization, functional and antihypertensive properties of this polysaccharide. The CNSP consisted mainly of sulfate (23.17%), total sugars (54.90%), galactose (44.89%), mannose (17.30%), arabinose (12.05%), xylose (9.18%), maltose (1.07%) and uronic acid (11.03%) with low water activity (0.49). CNSP had an XRD pattern that was typical for a semi-crystalline polymer with homogeneous structure. It also displayed an important anti-hypertensive activity (IC50 = 0.43 mg ml) with a dose-dependent manner using a synthetic substrate, N-hippuryl-His-Leu hydrate salt (HHL). Overall, the results indicate that CNSP have attractive chemical, functional and biological properties, with a preliminary structural may have a backbone of branched 6-O-sulfated (1 → 4) galactosidic linkages, which can be considered in the future as alternative additive in various foods, cosmetic and pharmaceutical preparations. [less ▲]

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See detailConsommation d’insectes : des arguments santé à l’acceptation et au changement de comportement alimentaire
Caparros Megido, Rudy ULg; Alabi, Taofic ULg; Haubruge, Eric ULg et al

in Le Gall, Philippe; Motte-Florac, Elisabeth (Eds.) Savoureux insectes De l’aliment traditionnel à l’innovation gastronomique (2016)

Encore un petit Choco-croque de grillons ou un Crumble aux vers de farine ? Délicieuses gourmandises ! Comment ne pas se lancer dans cette découverte gastronomique quand les insectes sont envisagés comme ... [more ▼]

Encore un petit Choco-croque de grillons ou un Crumble aux vers de farine ? Délicieuses gourmandises ! Comment ne pas se lancer dans cette découverte gastronomique quand les insectes sont envisagés comme source majeure de protéines animales pour les décennies à venir ? Le sujet est à la mode mais exige d’être abordé sans tomber dans la raillerie, le sensationnalisme ou les raccourcis approximatifs et discutables. C’est pourquoi ce livre dresse une large fresque de la façon dont des insectes ont été consommés par l’homme, depuis nos plus lointains ancêtres jusqu’à l’époque contemporaine, et envisage leur contribution à la sécurité alimentaire de la population mondiale pour le XXIe siècle. De nombreux spécialistes apportent, à travers des exemples pris sur tous les continents, des réponses simples et claires mais aussi précises et rigoureuses aux interrogations que soulève la consommation d’insectes. Tous les insectes peuvent-ils être consommés ? Qui en mange d ans le monde ? Quel goût ont-ils ? Lesquels sont comestibles ? Comment faut-il les préparer, les conserver, les accommoder ? Faut-il les manger tout entiers ? Existe-t-il des produits alimentaires industriels qui en contiennent ? En manger n’est-il pas dangereux pour la santé ? Leur récolte ne met-elle pas en péril l’équilibre des écosystèmes ? Que penser de leur élevage ? [less ▲]

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See detailMicroalgae as a potential source of single-cell proteins. A review
Barka, Abakoura ULg; Blecker, Christophe ULg

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment (2016), 20(3), 427-436

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See detailStructural Characterization, Technological Functionality and Physiological Aspects of Fungal β-D-Glucans : A Review
Borchani, Chema; Fonteyn, Fabienne; Jamin, Guilhem et al

in Critical Reviews in Food Science & Nutrition (2016), 56(10), 1746-1752

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See detailEffect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread
Boubaker, Maroua; Damergi, Chokri; Ben Marzouk, Chaima et al

in Mediterranean Journal of Chemistry (2016), 5(5), 548-553

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See detailStructuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms
Delacharlerie, S.; Petrut, Raul Flaviu ULg; Deckers, S. et al

in LWT - Food Science and Technology (2016), 72

Lecithin find a wide spread application in the food industry. The purpose of the work reported here was to systematically map the effects of some commercially available lecithins from different sources ... [more ▼]

Lecithin find a wide spread application in the food industry. The purpose of the work reported here was to systematically map the effects of some commercially available lecithins from different sources (soybean, sunflower, rapeseed), in their native state or hydrolysed form, on the crystallization behavior of model fat systems. To this end, systems based on palm oil as hard fat were studied. Next to macroscopic properties such as product hardness, the crystallization behaviour and the microstructure were studied as a function of time and temperature. Addition of the studied lecithin preparations had a significant influence on the hardness (p < 0.05) indicating a structuring effect; this was confirmed by polarised light microscopy and powder X-ray diffraction. The impact of the hydrolysed lecithin was however different from the native one. It was shown that the lecithin hydrophobicity is determinant for the structuring ability. [less ▲]

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See detailInterfacial activities of milk total proteose-peptone: contribution and miscibility of nonhydrophobic and hydrophobic fractions
Karamoko, Gaoussou; Renaville, Robert ULg; Blecker, Christophe ULg

in International Dairy Journal (2016), 62

Surface properties of a nonhydrophobic fraction of proteose-peptone (NHFPP) and a hydrophobic fraction of proteose-peptone (HFPP), obtained by hydrophobic-interaction chromatography, were investigated ... [more ▼]

Surface properties of a nonhydrophobic fraction of proteose-peptone (NHFPP) and a hydrophobic fraction of proteose-peptone (HFPP), obtained by hydrophobic-interaction chromatography, were investigated. Adsorption of NHFPP and HFPP on the surface activity of total proteose-peptone (TPP) followed a competitive mechanism, especially during the penetration phase and molecular rearrangements. Compression of mixed monolayers was used to study the miscibility of NHFPP and HFPP within TPP films. When NHFPP was mixed with HFPP, in a TPP film, both fractions were immiscible at the beginning of adsorption; they only became miscible when the polypeptide chains had moved from the surface to the aqueous phase, thus allowing a better organisation of proteins. The equation of excess free energy of compression was used to determine the interactions of NHFPP-HFPP within the TPP film through the mixed monolayer (thermodynamic properties); interactions between NHFPP and HFPP appeared less important than those that occurred between molecules within each fraction. [less ▲]

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See detailConsumer acceptance of insect-based alternative meat products in Western countries
Caparros Megido, Rudy ULg; Gierts, Chloé; Blecker, Christophe ULg et al

in Food Quality & Preference (2016)

During the past few years, entomophagy has been increasing in significance. As insects are generally high in protein, they are principally considered as meat substitutes. Nevertheless, in Western ... [more ▼]

During the past few years, entomophagy has been increasing in significance. As insects are generally high in protein, they are principally considered as meat substitutes. Nevertheless, in Western countries, meat substitute consumption is actually very low, principally due to food neophobia and poor sensory qualities in comparison with meat. In insect particular case, food neophobia is clearly high. To reduce insect food neophobia, previous studies suggest to insert invisible insect in food preparation and/or to associate them with known flavors. In this study, a survey on entomophagy perception and hedonic tests were realized to assess the level of sensory-liking of hybrid insect-based burgers (beef, lentils, mealworms and beef, mealworms and lentils). Participants’ overall liking of the four burgers differed between genders and was influenced by burger appearance and taste. Women clearly preferred beef burger appearance, whereas men preferred the appearance of beef and insect-based burgers. Concerning insect-based burger taste, participants (men and women) rated it intermediately, between that of the beef and lentil burger, with a preference for the mealworm and beef burger. Results also showed that people with previous entomophagy experience was limited but that they gave globally higher ratings to all preparations. In conclusion, insect tasting sessions are important to decrease food neophobia, as they encourage people to “take the first step” and become acquainted with entomophagy. Nevertheless, insect integration into Western food culture will involve a transitional phase with minced or powdered insects incorporated into ready-to-eat preparations, as people are not ready to add insects to their diets in “whole form.” [less ▲]

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See detailOptimization of a cheap and residential small-scale production of edible crickets with local by-products as an alternative protein-rich human food source in Ratanakiri Province (Cambodia)
Caparros Megido, Rudy ULg; Alabi, Taofic ULg; Nieus, Clément et al

in Journal of the Science of Food and Agriculture (2016)

Background - Health status of the indigenous people of the Ratanakiri Province, Cambodia, is significantly lower compared to the rest of the nation. The domestication and mass production of insects may ... [more ▼]

Background - Health status of the indigenous people of the Ratanakiri Province, Cambodia, is significantly lower compared to the rest of the nation. The domestication and mass production of insects may represent a sustainable, cost effective and high quality alternative source of protein to traditional livestock. This study aimed to optimise a cheap and residential cricket breeding system based on unused wild resources. The cricket development, Teleogryllus testaceus (Walker), under seven diets composed of taro aerial parts, young cassava leaves, young cashew leaves and brown rice flour (with or without banana slices), versus a traditionally used broiler feed diet was studied. Results - Cricket mortality was low in all diets, except the two cashew-based diets. Total biomass was significantly higher under the broiler feed, in addition to the two diets containing a combination of cassava leaf powder and brown rice. Yet, crickets fed with the taro diet had the highest percentage of protein. Concerning the breeding system cost, units using cassava leaves were the cheapest ones. Conclusion – Diets based of cassava leaves seems to be the most promising ones. Nevertheless, to produce crickets with a high body mass and a high protein level, a new experiment must be realised in which the cassava leaf maturity will be adapted to fit with the cricket growth stage. Moreover, to reduce the cost of the breeding units, handmade local products should be used instead of purchased components. [less ▲]

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See detailAssessment of partial coalescence in whippable oil-in-water food emulsions
Petrut, Raul Flaviu ULg; Danthine, Sabine ULg; Blecker, Christophe ULg

in Advances in Colloid and Interface Science (2016), (229), 25-33

Partial coalescence influences to a great extent the properties of final food products such as ice cream and whipped toppings. In return, the partial coalescence occurrence and development are conditioned ... [more ▼]

Partial coalescence influences to a great extent the properties of final food products such as ice cream and whipped toppings. In return, the partial coalescence occurrence and development are conditioned, in such systems, by the emulsion's intrinsic properties (e.g. solid fat content, fat crystal shape and size), formulation (e.g. protein content, surfactants presence) and extrinsic factors (e.g. cooling rate, shearing). A set of methods is available for partial coalescence investigation and quantification. These methods are critically reviewed in this paper, balancing the weaknesses of themethods in terms of structure alteration (for turbidity, dye dilution, etc.) and assumptions made for mathematical models (for particle size determination) with their advantages (good repeatability, high sensitivity, etc.).With the methods proposed in literature, the partial coalescence investigations can be conducted quantitatively and/or qualitatively. Good correlation were observed between some of the quantitative methods such as dye dilution, calorimetry, fat particle size;while a poor correlation was found in the case of solvent extraction method with other quantitativemethods. The most suitableway for partial coalescence quantification was implied to be the fat particle size method, which would give results with a high degree of confidence if used in combination with a microscopic technique for the confirmation of partial coalescence as the main destabilization mechanism. [less ▲]

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See detailTemperature and moisture storage in crop-based materials: Modelling a straw bale wall subject to a thermal shock
Dubois, Samuel ULg; Evrard, Arnaud ULg; Blecker, Christophe ULg et al

in Jounal of Building Physics (2016)

Modelling the hygrothermal behaviour of crop-based insulation products is essential to assess their impact on the energy performance of the building, predict indoor climate conditions, and prevent any ... [more ▼]

Modelling the hygrothermal behaviour of crop-based insulation products is essential to assess their impact on the energy performance of the building, predict indoor climate conditions, and prevent any risk of unexpected degradation. Traditionally, transient numerical models that predict internal conditions of construction materials consider that the variation of moisture storage with temperature is negligible although the sorp- tion behaviour is known to be temperature dependent. This paper investigates this par- ticular effect for crop-based materials and uses a refinement of standard mathematical representations. For this purpose, the effects of a thermal shock on the evolution of hygrothermal conditions inside a straw-bale wall are studied with several versions of a flexible research model. The latter is capable of incorporating the temperature depen- dency of the sorption curve with both a physically-based and an empirical description. A large climate chamber is used to gather experimental data and is able to host a full- size straw bale prefabricated panel. Internal conditions of straw bales are obtained with proper sensors bars. Results show that when large temperature gradients occur in a crop-based material, a model that considers temperature effect on moisture storage enhances greatly the prediction of internal conditions. [less ▲]

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See detailPhysico-chemical properties and amino acid profiles of sap from Tunisian date palm
Makhouf-Gafsi, Ines; Mokni-Ghribi, Abir; Brahim, Bchir et al

in Scientia Agricola (2016), 73(1), 85-90

Date palm sap (Phoenix dactylifera L.), also known as "legmi", is a fresh juice ex¬tracted from date palm trees. The present study aimed to elucidate the effects of collection time (at the beginning of ... [more ▼]

Date palm sap (Phoenix dactylifera L.), also known as "legmi", is a fresh juice ex¬tracted from date palm trees. The present study aimed to elucidate the effects of collection time (at the beginning of the tapping period and after seven days of collection) on the amino acid profile and physico-chemical properties of date palm sap from both male and female trees. Dry matter, protein, amino acid, and sugar profiles were determined using the Kjeldahl method, High-Performance Liquid Chromatography (HPLC), and High-Performance Anion-Exchange Chro¬matography with Pulsed Amperometric Detection (HPAEC-PAD), respectively. Date palm sap from both male and female trees contained high levels of carbohydrates. HPLC analysis showed that this fraction was dominated by sucrose in the sap sample from female trees compared to that from male trees. Male date palm sap was noted to exhibit lower dry matter content than female date palm sap but higher protein, total polyphenol, ash, and amino acid contents. While the major essential amino acids in the sap from male trees consisted of valine and threonine, they were represented by lysine and phenylalanine in sap samples from female trees. Further, Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) analysis showed the presence of a proteinic band of 30 kDa only for the sap from male trees. Taken together, the sap from both male and female date palm trees had a number of properties that are highly valued by the functional food industry. [less ▲]

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