References of "Blecker, Christophe"
     in
Bookmark and Share    
See detailRapport scientifique et technique final du projet HYDRASANTE
Boudry, Christelle ULg; François, Emmanuelle ULg; Nollevaux, Géraldine et al

Report (2013)

Detailed reference viewed: 15 (3 ULg)
Full Text
See detailPhysicochemical properties of lipids extracted from Tenebrio molitor larvae
Danthine, Sabine ULg; Blecker, Christophe ULg; Paul, Aman ULg et al

Poster (2013, December)

Objectives: To determine the physicochemical properties of the oil obtained from Tenebrio molitor Larvae and explore its potential as edible oil. Methodology: Oils obtained from five batches of Tenebrio ... [more ▼]

Objectives: To determine the physicochemical properties of the oil obtained from Tenebrio molitor Larvae and explore its potential as edible oil. Methodology: Oils obtained from five batches of Tenebrio molitor Larvae were investigated. Among the samples, three were produced directly in the lab (3 different productions) and 2 were purchased from a local supplier. In addition to the total lipid content (solvent extraction), both FA (GC) and TAG (HPLC) profiles were determined. Thermal properties by DSC were also estimated. Results and conclusion: The fresh Larvae from the lab contained 52% of total proteins (% dry matter). Their total fat content was around 36% (% dry matter). The commercial samples contained more proteins, but less fat: around 58% of total proteins and 30% of total fat (% dry matter). All the extracted oils contained high amount of unsaturated fatty acids. However, the chemical composition and the thermal properties of the samples varied according to their origin. The level and quality of lipid content offer potential as a substitute of oilseeds. [less ▲]

Detailed reference viewed: 123 (29 ULg)
Full Text
Peer Reviewed
See detailEdible insects acceptance by belgian consumers: promising attitude for entomophagy development
Caparros Megido, Rudy ULg; Sablon, Ludovic; Geuens, Mélodie et al

in Journal of Sensory Studies (2013)

Entomophagy is not well accepted in Western European populations but it is common in the world. In the future, populations from developed countries should adapt to other sources of animal proteins because ... [more ▼]

Entomophagy is not well accepted in Western European populations but it is common in the world. In the future, populations from developed countries should adapt to other sources of animal proteins because traditional breeding of beef, poultry or pork will become unsustainable. This study was performed to assess the perception of entomophagy in the Belgian population. A slight neophobia was detected but people agreed to evaluate insect preparations. Various insect formulations (mealworms and house crickets) were prepared, and insects associated with known flavors and crispy textures were preferred. After a hedonic test, people seemed to be willing to eat and cook insects in the near future. The opportunity to introduce entomophagy in food habits of Western Euro- pean populations was positively concluded. Integration of edible insects in human food is a potential solution to replace other animal protein sources in a much more sustainable development and will deserve more attention in the future. [less ▲]

Detailed reference viewed: 83 (39 ULg)
Full Text
Peer Reviewed
See detailMonocatenary, branched, double-headed and bolaform surface active carbohydrate esters via photochemical thiol-ene/-yne reactions
Boyère, Cédric ULg; Broze, Guy ULg; Blecker, Christophe ULg et al

in Carbohydrate Research (2013), 380

An original and versatile method for the synthesis of a range of novel mannose-based surfactants was developed via metal-free photo-induced thiol-ene/-yne “click” reactions. This light-mediated ... [more ▼]

An original and versatile method for the synthesis of a range of novel mannose-based surfactants was developed via metal-free photo-induced thiol-ene/-yne “click” reactions. This light-mediated hydrothiolation reaction involving a thiolated mannose was successfully applied to terminal and internal alkenes, dienes and alkynes, leading to monocatenary, branched, double-headed and bolaform amphiphilic carbohydrate esters,respectively. A surface activity study showed that these new compounds possess valuable properties and display specific behavior at the air-water interface. It also demonstrated the greater flexibility of the thioether moiety in the spacer of the surfactants produced via a thiol-ene reaction in comparison withthe triazole heterocyclic rings in similar glucose-based surfactants synthesized elsewhere by the alkyne-azide 1,3-dipolar addition. [less ▲]

Detailed reference viewed: 25 (10 ULg)
Full Text
See detailThe influence of palm oil addition on sunflower halva stability and texture
Mure şan, V.; Danthine, Sabine ULg; Racolţa, E. et al

Scientific conference (2013, September 26)

Detailed reference viewed: 27 (2 ULg)
Full Text
Peer Reviewed
See detailUse of lipases for the kinetic resolution of lactic acid esters in heptane or in a solvent free system
Richard, Gaetan ULg; Nott, Katherine ULg; Nicks, François et al

in Journal of Molecular Catalysis B : Enzymatic (2013), 97

tKinetic resolution of d,l-ethyl lactate (d,l-LA-Et) and d,l-butyl lactate (d,l-LA-Bu) was accomplished inthe presence of lipases. Transesterification of the lactate esters with alcohols was shown to be ... [more ▼]

tKinetic resolution of d,l-ethyl lactate (d,l-LA-Et) and d,l-butyl lactate (d,l-LA-Bu) was accomplished inthe presence of lipases. Transesterification of the lactate esters with alcohols was shown to be poorlyenantioselective, with a very low preference toward the l enantiomer. However, esterification of the freehydroxyl function of the lactate esters was much more enantioselective, with an opposite preferencetoward the d form. Among the 200 combinations screened (substrates and lipases), only two reactionsfulfilled the required criteria for an efficient resolution (fast reaction, enantioselectivity ratio higherthan 100). The best resolution was obtained by esterification of d,l-LA-Bu with butyric anhydride inthe presence of lipase B from Candida antarctica (CAL-B) in heptane (at 30◦C): LA-Bu was resolved in6 h with an initial esterification rate of d-LA-BU of 1.5 g L−1h−1g−1EZ, an enantioselectivity ratio higherthan 100, a l substrate consumption lower than 1%, and a final substrate enantiomeric excess superiorto 99%. After having demonstrated that neither LA-Bu nor BuAn were inhibitors of CAL-B, the reactionwas further improved by carrying it out in a solvent free system, at an elevated temperature (60◦C), andat a higher lipase concentration. LA-Bu was resolved in 6 h with an initial rate of 7.6 g L−1h−1g−1EZ, anenantioselectivity ratio higher than 100, and a final substrate enantiomeric excess of 95%. [less ▲]

Detailed reference viewed: 38 (18 ULg)
Full Text
See detailImpact d'un fractionnement soustractif sur la relation structure-fonction de la gomme de caroube
Gillet, Sébastien ULg; Blecker, Christophe ULg; Aguedo, Mario ULg et al

Poster (2013, July 02)

Le choix d'une température de fractionnement de la gomme de caroube va conditionner les caractéristiques des fractions obtenues et par conséquent les potentialité d'applications de ces dernières.

Detailed reference viewed: 22 (10 ULg)
Full Text
See detailThe influence of calcium carbonate-wheat flour mix addition on sunflower halva stability and texture
Muresan, Vlad; Racolta, Emil; Muste, Sevastita et al

Poster (2013, July 01)

Detailed reference viewed: 23 (4 ULg)
Full Text
Peer Reviewed
See detailEffect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality
Bchir, Brahim ULg; Rabetafika, Holy-Nadia ULg; Paquot, Michel ULg et al

in Food and Bioprocess Technology (2013)

Abstract This study examined the effect of the incorporation of flesh fibre concentrate (FFC) from apple, pear, and date pomaces on wheat bread dough performance and bread quality. The nutritional ... [more ▼]

Abstract This study examined the effect of the incorporation of flesh fibre concentrate (FFC) from apple, pear, and date pomaces on wheat bread dough performance and bread quality. The nutritional composition and techno-functional properties (water-holding capacity, oil-holding capacity, swelling capacity) of FFC were determined beforehand. Dough performance was evaluated by farinograph, alveograph and visco-amylograph. Bread quality was assessed by physical (weight, specific volume, and color) and textural (hardness and elasticity) parameters. Digital imaging analysis was also performed in order to better understand the observed effects. Results showed that the addition of FFC in wheat flour significantly improved (P<0.05) dough properties inducing an increase of water absorption (from 55 to 60 %), of stability (from 4 to 31 min),of tenacity (from 83 to 116 mmH2O) , a reduction of extensibility (from 69 to 29 mm), of softening (from 60 to 20 BU), of breakdown (from 34 to 25 BU) and of setback (from 103 to 93 BU) in comparison to the control dough (without fibre). The formulation containing FFC produced loaves that had various colors (crust, 0<ΔE*<10 and crumb, 0<ΔE*<20;ΔE* corresponding to color variation), a comparable specific volume (2.7 vs 2.9 cm3/g for control) and a more aerated internal crumb structure compared to the control. During storage of breads at 20 °C, there was no significant difference [less ▲]

Detailed reference viewed: 27 (12 ULg)
Full Text
Peer Reviewed
See detailOsmotic dehydration of pomegranate seeds (PUNICA GRANATUM L.)
Bchir, Brahim ULg; Besbes, Souhail; Attia, Hamadi et al

Poster (2013, May 30)

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50°C) in a 55°Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50 wt/wt). The most ... [more ▼]

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50°C) in a 55°Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50 wt/wt). The most significant changes of water loss and solids gain took place during the first 20 min of dewatering. During this period, seeds water loss was estimated to 46% in sucrose, 37% in glucose and 41% in mix glucose/sucrose solution. The increase of temperature favoured the increase of water loss, weight reduction, solids gain and effective diffusivity. Differential scanning calorimetry data provided complementary information on the mobility changes of water and solute in osmodehydrated pomegranate seeds. The ratio between % frozen water and % unfreezable water decreased from 5 to 0.5 during the process. That involving the presence of very tightly bound water to the sample, which is very difficult to eliminate with this process. It also appeared that glass transition temperature depends on the types of sugar. [less ▲]

Detailed reference viewed: 41 (13 ULg)
Full Text
Peer Reviewed
See detailUse of Front-Face Fluorescence Spectroscopy to Differentiate Sheep Milks from Different Genotypes and Feeding Systems
Hammami, Moncef; Dridi, sami; Zaïdi, Fethi et al

in International Journal of Food Properties (2013), 16(Issue 6),

The objective of the present study was to assess the potential of front-face fluorescence spectroscopy coupled with chemometric tools for the evaluation of the quality of milk samples according to the ... [more ▼]

The objective of the present study was to assess the potential of front-face fluorescence spectroscopy coupled with chemometric tools for the evaluation of the quality of milk samples according to the feeding system and genotype. Fifty (n = 50) ewe's milk samples were scanned after excitation set at 250, 290, 322, and 380 nm and emission set at 410 nm. Thirty out of the 50 samples composed the first trial and were obtained from two different genotypes (i.e., Comisana versus Sicilo-Sarde); the second trial was composed of 20 samples obtained from the Sicilo-Sarde genotype with two different feeding systems in pen (soybean versus scotch bean). Milk samples were divided into four groups named Sicilo-Sarde with pasture feeding (Spas), Comisana with pasture feeding (Cpas), Sicilo-Sarde feeding on scotch bean (Ssco), and Sicilo-Sarde feeding on soybean (Ssoy). The factorial discriminant analysis was applied to the: (i) four groups (i.e., Spas, Ssco, Ssoy, and Cpas) and (ii) three groups composed only of Sicilo-Sarde genotype (i.e., Spas, Ssco, and Ssoy). Considering the four groups, the best result was obtained with the excitation vitamin A spectra since correct classification amounting to 76% was observed. When the factorial discriminant analysis was performed with the three groups belonging to the Sicilo-Sarde genotype, the best result was obtained again with vitamin A spectra (i.e., emission and excitation spectra) since 88.6% of correct classification was observed. Concatenation technique applied to the five fluorescence spectra improved the rate of classification between the four groups since 44 out of 50 samples were correctly classified. No misclassification was observed between milk samples collected from ewes with pasture feeding from the pen feeding. It was concluded from the obtained results that fluorescence spectroscopy could be considered as a powerful tool for differentiating between raw milks according to both genotype and feeding system. [less ▲]

Detailed reference viewed: 27 (1 ULg)
Full Text
See detailResearch on the physical state of anhydrous food materials
Blecker, Christophe ULg

Conference (2013, May 08)

Detailed reference viewed: 7 (0 ULg)
See detailDe la complexité de l'aliment à la technologie d'assemblage
Blecker, Christophe ULg

Conference (2013, May)

Detailed reference viewed: 4 (0 ULg)
Full Text
See detailPuff pastry margarines performances related to their physicochemical properties
Lefebure, Emilie ULg; Cavillot, Valérie; Blecker, Christophe ULg et al

Poster (2013, April 28)

Detailed reference viewed: 17 (3 ULg)
Full Text
Peer Reviewed
See detailAmphiphilic structure-surface property relationships of monosaccharide-based surfactants
Razafindralambo, Hary ULg; Nicks, Francois ULg; Richard, Gaetan ULg et al

Poster (2013, April 08)

A set of monosaccharide-based renewable surfactants has been prepared, structurally checked, and systematically screened for different activities and functionalities. These compounds vary in the polar ... [more ▼]

A set of monosaccharide-based renewable surfactants has been prepared, structurally checked, and systematically screened for different activities and functionalities. These compounds vary in the polar head group, linker, and hydrophobic tail. Beyond the goal to find out the most potential valuable surfactants for each measurement, relationships between chemical structure, basic properties, and functionalities have been examined by comparing compounds differing in a single structural variable. In this paper, we show and explain the impact of the anomeric alpha or bêta, neutral or acid sugar derivatives, equatorial or axial position of hydroxyl group, alkyl chain substitute attachment position, number, and length on surface properties of sugar-based surfactants. [less ▲]

Detailed reference viewed: 70 (28 ULg)
Full Text
See detailLes insectes, des aliments?
Blecker, Christophe ULg

Conference (2013, March 28)

Detailed reference viewed: 6 (0 ULg)
See detailRapport scientifique et technique du projet HYDRASANTE (annee 3)
Boudry, Christelle ULg; François, Emmanuelle ULg; Nollevaux, Géraldine et al

Report (2013)

Detailed reference viewed: 18 (4 ULg)
Full Text
Peer Reviewed
See detailThe development of knowledge regarding the characteristics of the proteose peptone fraction of milk: Techno-functional and biological properties. A review
Karamoko, Gaoussou ULg; Anihouvi, Prudent; Blecker, Christophe ULg

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2013), 17(2), 373-382

The total proteose-peptone fraction (TPP) is defined as a heat-stable soluble fraction of milk, representing about 10% of the whey protein. TPP is divided into two classes according to its origin. The ... [more ▼]

The total proteose-peptone fraction (TPP) is defined as a heat-stable soluble fraction of milk, representing about 10% of the whey protein. TPP is divided into two classes according to its origin. The first class consists of proteolysis fragments of the β-casein from the N-terminal region. These are non-hydrophobic fractions, which are the highly soluble β-CN-5P (f1-105/107); β-CN-4P (f1-28) and β-CN-1P (f29-105/107) respectively called PP5 (14.3 kDa), PP8S (9.9 kDa), and PP8F (4 kDa). The second class includes the hydrophobic fractions of glycoproteins, whose major constituents are a glycoprotein LP28, the highly hydrophobic glycoprotein LP18 and a hydrophobic peptide with apparent Mr, respectively 28 kDa, 18 kDa and 11 kDa. TPP has numerous interesting characteristics such as techno-functional properties (emulsifying and foaming actions) and biological properties (lipolysis inhibition and antimicrobial activities), making TPP usable as a potential functional ingredient for industry. In addition, these functional properties are partly governed by the major components including glycoproteins, such as LP28, due to their hydrophobic nature. [less ▲]

Detailed reference viewed: 27 (12 ULg)