References of "Danthine, Sabine"
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See detailGenotype contribution to the chemical composition of banana rachis and implications for thermo/biochemical conversion
Tiappi Deumaga, Mathias Florian; Happi Emaga, Thomas; Tchokouassom, Raphael et al

in Biomass Conversion and Biorefinery (in press)

Chemical composition of banana rachis from three varieties (Grande naine, Pelipita, and CRBP969) was ana- lyzed, and the genotype contribution to composition variabil- ity was investigated. Wet chemistry ... [more ▼]

Chemical composition of banana rachis from three varieties (Grande naine, Pelipita, and CRBP969) was ana- lyzed, and the genotype contribution to composition variabil- ity was investigated. Wet chemistry and instrumental analysis procedures (X-ray diffraction, 31P NMR spectroscopy, and thermogravimetry) were used. Some significant differences were found among the three genotypes: GN-AAA genotype was found to be significantly the highest in ash fraction (30.16 %) and the lowest in acid insoluble lignin (6.58 %) at 95 % confidence level. It showed also the highest content in potassium (43.5 % in ash). Implication of compositional dif- ferences on valorization efficiency by biochemical or thermo- chemical pathways was investigated. For this purpose, corre- lation coefficients between compositional characteristics and yields in volatile compounds from pyrolysis and glucose yields from enzymatic saccharification were analyzed. Ash content was revealed to be the main drawback parameter for volatile yields from pyrolysis (r = −0.93), while for glucose yields during saccharification were limited mainly by the con- tent in guaiacyl units of the lignin fraction (r = −0.98). How- ever, a strong and positive correlation was established be- tween the volatiles yield and the acid insoluble lignin content (r = 0.98) Thus, according to these observations and based on their compositional significant differences, GN-AAA was the better candidate for bioconversion pathway while PPT-ABB and CRBP969-AAAB samples were shown to be better can- didates for thermochemical conversion pathway. This work gives important preliminary information for considering ba- nana rachis as an interesting feedstock candidate for biorefinery. [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 (2015)

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 detailTexture and Stability of Sunflower Halva Produced from Different Particle Size Tahini
Mureșan, Vlad; Cuibus, Lucian; Olari, Anna et al

Conference (2014, September 26)

The aim of this work was to assess the influence of tahini particle size on sunflower halva texture ans stability.

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See detailLe secret des crèmes foisonnées
Petrut, Raul Flaviu ULg; Danthine, Sabine ULg; Blecker, Christophe ULg

Poster (2014, September 26)

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See detailCrystallization behaviour of binary fat blends containing shea stearin as hard fat
Danthine, Sabine ULg; Delatte, S; Blecker, Christophe ULg et al

Conference (2014, September 15)

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See detailInvestigation of the thermal and structural behavior of two lauric fats in bulk and water-in-oil emulsion states
Petrut, Raul Flaviu ULg; Anihouvi, Prudent Placide; Blecker, Christophe ULg et al

Poster (2014, September 14)

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See detailEffect of AMF enrichment with 13C-­‐triacylglycerol tracers on its thermal and structural behavior
Danthine, Sabine ULg; Vors, C.; Michalski, M-C

Poster (2014, September)

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See detailBatch enzymatic interesterification of fat blends using microwave
Danthine, Sabine ULg; Simon, C.; Richel, Aurore ULg et al

Poster (2014, September)

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See detailMealworms: Alternate Source of Lipids
Danthine, Sabine ULg; Blecker, Christophe ULg; Paul, Aman ULg et al

Scientific conference (2014, May 16)

The aim of present study was to determine the physicochemical properties of the oil obtained from Tenebrio molitor larvae (mealworms) and explore its potential as edible oil. Five batches of Tenebrio ... [more ▼]

The aim of present study was to determine the physicochemical properties of the oil obtained from Tenebrio molitor larvae (mealworms) and explore its potential as edible oil. Five batches of Tenebrio molitor larvae were investigated for their lipid content and physiochemical properties. Three batches were reared in lab (3 different productions) and two were purchased from a local supplier. The lipids were extracted using a cold extraction technique employing 2:1 ratio chloroform/methanol as solvent. The fatty acid profile was determined using gas chromatography and triacylglycerol profile using HPLC. The thermal properties of the lipid extracts were also analyzed using differential scanning calorimetry. All the samples contained high amount of unsaturated fatty acids. The chemical composition and the thermal properties of the samples varied with the source. With this quantity and quality of lipid content, mealworms offer potential as an important source of edible lipids. [less ▲]

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See detailBelgian Grasshoppers: A Nutritious Food Source
Paul, Aman ULg; Frederich, Michel ULg; Blecker, Christophe ULg et al

Poster (2014, May 14)

Rapid urbanization and rising economies are creating shifts in the composition of global food demand, so it is necessary to explore new sources of food with better nutritional profile. Among the ... [more ▼]

Rapid urbanization and rising economies are creating shifts in the composition of global food demand, so it is necessary to explore new sources of food with better nutritional profile. Among the alternative food that exists are the grasshoppers, about 80 species of which are consumed worldwide. Grasshoppers are not only rich source of proteins and lipids but also some important minor component like vitamins and minerals. Edible species of grasshopper in Belgium were identified and attempts were made for the lab rearing of meadow grasshopper (Chorthippus parallelus). The lipids as well as protein contents of meadow grasshopper (Chorthippus parallelus) & long winged conehead (Conocephalus discolor) were investigated. The fatty acid compositions of these two species were determined by gas chromatography. Some of the physicochemical properties of the lipids extracted were also analyzed. These two grasshopper species could be really nutritious source of food. [less ▲]

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See detailLocusts and Grasshoppers: Future Foods?
Paul, Aman ULg; Frederich, Michel ULg; Uyttenbroeck, Roel ULg et al

Scientific conference (2014, May 08)

Consuming locusts and grasshoppers as food is not a new concept, because some people have been doing it for a long time and there are many references in the religious literature to support this. About 80 ... [more ▼]

Consuming locusts and grasshoppers as food is not a new concept, because some people have been doing it for a long time and there are many references in the religious literature to support this. About 80 locust and grasshopper species are consumed worldwide, and the large majority of grasshopper species are edible. From the nutritional point of view they are an excellent source of proteins, lipids and other minor components like vitamins and minerals. They are an excellent source of amino acids and their lipids contain a large majority of unsaturated fatty acids. Environmentalists have supported human consumption of grasshoppers owing to the facts that they usually appear as pests. Using them as food could help reduce their population and result in limited application of harmful pesticides. Their production usually generates lesser amount of greenhouse gases & ammonia; a lower amount of water is required for their production in comparison to conventional proteins sources. Some species of grasshoppers usually feed on dead organic matter, this reduces the environmental load. In the developing world, catching of grasshoppers and selling them for human consumption has played a key role in improving the livelihood of women and underprivileged children. Eating grasshopper and locust is not a very common practice in temperate areas. However it is a very common practice in the tropical areas of world because of the higher density, bigger size of the insect and yearlong availability in such areas. To encourage their consumption in temperate areas, it is now necessary to perform accurate research regarding food safety (minor components, toxicity, allergens,…) but also to develop value added products to make it easier for people to adapt with entomophagy. Furthermore we have to develop methods for commercial production and organize awareness campaigns to explain about the nutritional and other benefits related to locust & grasshopper consumption as food to people. [less ▲]

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See detailCorrelation between composition and cold stability of palm liquid fractions.
Danthine, Sabine ULg; Lefebure, Emilie ULg; Dijkmans, Peggy et al

Poster (2014, May)

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See detailInfluence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents
Verstringe, Stefanie; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in Food Research International (2014), 62

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main ... [more ▼]

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main constituents of Myverol, monopalmitin and monostearin. The MAGs were added to PO in concentrations up to 8% and the blends were studied using different techniques (differential scanning calorimetry (DSC), X-ray diffraction (XRD) and polarized light microscopy (PLM)). The DSC crystallization profiles revealed an earlier onset of crystallization along with extra crystallization peaks when MAGs were added to PO. Combined with X-ray results, it could be concluded that the crystallization process of the blends is initiated by the MAGs crystallizing in the α form and then transforming to sub-α. The effect on the non-isothermal crystallization of the PO TAGs is confined to an earlier onset of crystallization, probably through a template effect, and an effect on the crystal structure coarseness. [less ▲]

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See detailInfluence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents
Verstringe, Stefanie; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in Food Research International (2014), 62

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main ... [more ▼]

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main constituents of Myverol, monopalmitin and monostearin. The MAGs were added to PO in concentrations up to 8% and the blends were studied using different techniques (differential scanning calorimetry (DSC), X-ray diffraction (XRD) and polarized light microscopy (PLM)). The DSC crystallization profiles revealed an earlier onset of crystallization along with extra crystallization peaks when MAGs were added to PO. Combined with X-ray results, it could be concluded that the crystallization process of the blends is initiated by the MAGs crystallizing in the α form and then transforming to sub-α. The effect on the non-isothermal crystallization of the PO TAGs is confined to an earlier onset of crystallization, probably through a template effect, and an effect on the crystal structure coarseness. [less ▲]

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See detailFonctionnalisation des matières grasses alimentaires
Danthine, Sabine ULg; Blecker, Christophe ULg

Conference (2014, April 07)

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See detailAccumulation lipidique par Yarrowia lipolytica: un nouvel outil d'observation
Bouchedja, Doria Naïla; Delvigne, Frank ULg; Boudjellal, Abdelghani et al

Conference (2014, April 06)

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See detailChemical analyses of the seeds from Prunella vulgaris: A chemotaxonomic approach
Paul, Aman ULg; Frederich, Michel ULg; Cieckiewicz, Ewa ULg et al

Poster (2014, April)

Common self-heal (Prunella vulgaris) plants are traditionally sown along the border of crops to enhance the biodiversity. Besides enhancing the biodiversity, they can also be a source of interesting ... [more ▼]

Common self-heal (Prunella vulgaris) plants are traditionally sown along the border of crops to enhance the biodiversity. Besides enhancing the biodiversity, they can also be a source of interesting compounds which could be important for food, pharmaceutical and cosmetic industries. The seeds of Common Yarrow were investigated for proteins, fatty acid compositions and polyphenolic compounds. The protein content was analyzed according to Dumas method, the extraction of oil was done using a cold extraction technique employing 2:1 chloroform/methanol as solvent, the fatty acid composition was determined using the gas chromatography and the amount of polyphenolic compounds were estimated using the method as described in European Pharmacopoeia, 8th edition. Common self-heal seeds can be of great commercial importance. [less ▲]

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