References of "Danthine, Sabine"
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See detailInfluence of Homogenization Treatment on Physicochemical 4 Properties and Enzymatic Hydrolysis Rate of Pure 5 Cellulose Fibers
Jacquet, Nicolas ULg; Vanderghem, Caroline ULg; Danthine, Sabine ULg et al

in Applied Biochemistry and Biotechnology (in press)

The aim of this study is to compare the effect of different homogenization treat- 12 ments on the physicochemical properties and the hydrolysis rate of a pure bleached 13 cellulose. Results obtained show ... [more ▼]

The aim of this study is to compare the effect of different homogenization treat- 12 ments on the physicochemical properties and the hydrolysis rate of a pure bleached 13 cellulose. Results obtained show that homogenization treatments improve the enzymatic 14 hydrolysis rate of the cellulose fibers by 25 to 100 %, depending of the homogenization 15 treatment applied. Characterization of the samples showed also that homogenization had an 16 impact on some physicochemical properties of the cellulose. For moderate treatment inten- 17 sities (pressure below 500 b and degree of homogenization below 25), an increase of water 18 retention values (WRV) that correlated to the increase of the hydrolysis rate was highlighted. 19 Result also showed that the overall crystallinity of the cellulose properties appeared not to be 20 impacted by the homogenization treatment. For higher treatment intensities, homogenized 21 cellulose samples developed a stable tridimentional network that contributes to decrease 22 cellulase mobility and slowdown the hydrolysis process. [less ▲]

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See detailSome Interesting Sources of Plant Seed Oil
Paul, Aman ULg; Danthine, Sabine ULg; Blecker, Christophe ULg et al

Poster (2014, March 05)

There is a growing realization worldwide that biodiversity is fundamental to agricultural production and food security, as well as a valuable ingredient of environmental conservation. Flowering strips ... [more ▼]

There is a growing realization worldwide that biodiversity is fundamental to agricultural production and food security, as well as a valuable ingredient of environmental conservation. Flowering strips around the border of the crops serves as an important function to improve the biodiversity, besides this they play a major role in the ruminant nutrition and serve as a source of numerous beneficial compounds. It is well known that seeds store their food reserves for next generation mainly in the form of lipids; some of the seeds from these flowering strips could be an interesting source of lipids. These seed oils could play important role in food, pharmaceutical, cosmetics and other industries. The extraction of seed oil from four such plant species in Belgium namely Oregano (Origanum vulgare), Yellow Bedstraw (Galium verum), Common Self-heal (Prunella vulgaris) & Purple loosestrife (Lythrum salicaria) was carried out. Extraction was done by a cold extraction technique using chloroform/methanol in 2:1 ratio as solvent. Amount of oil extracted from Oregano, Yellow Bedstraw, Common Self-heal and Purple loosestrife was 22.58±0.03 %, 3.28±0.01 %, 14.84±0.12 % & 20.32±0.15 %. The fatty acid profiles of these four species were determined by gas chromatography (using methyl esters of their fatty acids); Oleic acid and Linoleic acid were found in all the four species, Gamma-linolenic acid was found in Purple loosestrife & Alpha-linolenic acid was found in Oregano and Common Self-heal plant species. Thermal behaviour of these four plant seed oils were analyzed using Differential Scanning Calorimetry (DSC), while some other physicochemical properties of the seed oils were also analyzed. These plant seed oils can be of great commercial importance. [less ▲]

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See detailINFLUENCE OF STEAM EXPLOSION ON THECRYSTALLINITY OF CELLULOSE FIBER
Jacquet, Nicolas ULg; Vanderghem, Caroline ULg; Danthine, Sabine ULg et al

Poster (2014, February 07)

The aim of the present study is to compare the effect of different steam explosion treatments on crystallinity properties of a pure bleached cellulose. Steam explosion process is composed of two distinct ... [more ▼]

The aim of the present study is to compare the effect of different steam explosion treatments on crystallinity properties of a pure bleached cellulose. Steam explosion process is composed of two distinct stages: vapocracking and explosive decompression. The treatment intensities is determined by a severity factor, established by a correlation between temperature process and retention time. The results show that steam explosion treatment has an impact on the crystallinity properties of pure cellulose fiber. When the severity factor is below 5.2, an increase of the overall crystallinity of the samples is observed with the treatment intensities. For higher intensities, a significant thermal degradation of cellulose lead to an important change in substrate composition, which lead to a further decrease of cellulose crystallinity. [less ▲]

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See detailField bordering flower strips as source of lipids
Paul, Aman ULg; Danthine, Sabine ULg; Stephanie, Heuskin et al

Poster (2014, February 07)

Field bordering flower strips not just only improves the biodiversity but also serves as a source of beneficial compounds. Some of the plants in these strips can be really interesting source of lipids ... [more ▼]

Field bordering flower strips not just only improves the biodiversity but also serves as a source of beneficial compounds. Some of the plants in these strips can be really interesting source of lipids, the oils extracted from their seeds can be important for food, pharmaceutical and cosmetics industries. Six species of plants from flowering strips in Belgium were investigated for their seed oil content. The oil from seeds was extracted by cold extraction technique using chloroform/methanol in 2:1 ratio as solvent. Oil extraction from seeds of Red Clover (Trifolium pratense), Rough Hawkbit (Leontodon hispidus), Cow Parsley (Anthriscus sylvestris), St John’s Wort (Hypericum perforatum), Common Yarrow (Achillea millefollium) and Birdsfoot Trefoil (Lotus corniculatus) plant species was done on wet weight which came out to be 7.89±0.11%, 11.86±0.07%, 14.78±0.31%, 24.20±0.02%, 20.08±0.15% and 7.04±0.12% respectively. The physicochemical properties of the extracted oils were analyzed. Some of these oils can be of great commercial value. [less ▲]

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See detailBiodiversity and ecosystem services: think functional!
Uyttenbroeck, Roel ULg; Hatt, Séverin ULg; Paul, Aman ULg et al

Poster (2014, February 07)

During the last years, several studies and reviews have considered the relation between biodiversity and ecosystem functioning or the provision of ecosystem services. Many studies found that plant ... [more ▼]

During the last years, several studies and reviews have considered the relation between biodiversity and ecosystem functioning or the provision of ecosystem services. Many studies found that plant functional traits and plant functional diversity (FD) are key drivers in this relation in terrestrial ecosystems. Researchers used different methods to obtain a gradient in plant FD to examine the effect on ecosystem services, going from observational studies of natural communities to synthetic assemblages. Furthermore, different methods exist to quantify plant FD going from simple functional trait richness to indices, distance-based frameworks and the division into FD components. In the AgricultureIsLife project, we set up a field experiment aiming to examine the biodiversity – ecosystem service relation in agricultural context. The experiment consists of perennial wildflower strips with different plant functional diversities in an arable field with conventional crop production. The wildflower strips were sown as synthetic assemblages but are subject to natural succession during the following years. We monitor the evolution of FD from the sowing to the establishment of a typical wildflower strip using Rhao’s quadratic entropy index to quantify FD. In addition, the flower strips will be monitored for four ecosystem services they are expected to provide: pollination, pest control, biodiversity support and provision of valuable compounds. [less ▲]

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See detailMonitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry
Danthine, Sabine ULg; DeClercq, Nathalie; Dewettinck, Koen et al

in Journal of Thermal Analysis and Calorimetry (2014)

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See detailInteractions of lipases with milk fat globule membrane monolayers using a Langmuir film balance
Danthine, Sabine ULg; Blecker, Christophe ULg

in International Dairy Journal (2014), 35(1), 81-87

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See detailPROPRIETES PHYSICO-CHIMIQUES ET FONCTIONNALITES TECHNOLOGIQUES DES MATIERES GRASSES VEGETALES Quelques applications alimentaires
Danthine, Sabine ULg

in Christophe, Lavelle (Ed.) Science culinaire : Matière, procédés, dégustation (2014)

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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 ▲]

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See detailGrasshoppers: Food Security & Nutrition
Paul, Aman ULg; Danthine, Sabine ULg; Frederich, Michel ULg et al

Scientific conference (2013, December)

Rising economies and rapid urbanization in developing countries, particularly in Asia, are creating shifts in the composition of global food demand, so it is necessary to explore new sources of food with ... [more ▼]

Rising economies and rapid urbanization in developing countries, particularly in Asia, 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. Apart from being nutritionally superior to most conventional meats their production results in lower emission of greenhouse gases & ammonia, risk of zoonotic infections in humans is much lower, water requirement for production is much less and have higher feed conversion ratio. Edible species of grasshopper in Belgium were identified, attempts were made for the lab rearing of meadow grasshopper (Chorthippus parallelus) and fat as well as protein contents of meadow grasshopper (Chorthippus parallelus) & long winged conehead (Conocephalus discolor) were investigated. [less ▲]

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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)

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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)

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See detailPuff pastry margarines performances related to their physicochemical properties
Lefebure, Emilie ULg; Cavillot, Valérie; Blecker, Christophe ULg et al

Poster (2013, April 28)

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See detaill'huile végétale sous la loupe
Danthine, Sabine ULg

Conference (2013, April 20)

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See detailComparative study of thermal and structural behaviour of four industrial lauric fats
Anihouvi, Prudent; Blecker, Christophe ULg; Dombrée, A et al

in Food and Bioprocess Technology (2013), 6(12), 3381-3391

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See detailPhysicochemical characterization of dextrins prepared with amylases from sorghum malt
Ba, Khady; Blecker, Christophe ULg; Danthine, Sabine ULg et al

in Stärke = Starch (2013)

Dextrins are partially hydrolyzed starch products which are used in a wide range of applications. Hydrolysis can be performed by acid or enzymatic reaction. However the properties of dextrins are ... [more ▼]

Dextrins are partially hydrolyzed starch products which are used in a wide range of applications. Hydrolysis can be performed by acid or enzymatic reaction. However the properties of dextrins are influenced by the type of reaction and the source of starch. The aim of the present study was to determine physicochemical properties of dextrins obtained from hydrolysis of starches (corn and wheat) and flours (wheat and cassava) by using sorghum malt amylases. Hydrolysis of starches and flours was performed at 65°C, the hydrolysates were centrifuged and spray-dried for analysis. Physicochemical and structure of the powders were investigated. Results showed that the proportion of DP2 (maltose and isomaltose) was higher in dextrins and more in dextrins from wheat flour. Low water activity and low dissolution time were found in all dextrins. XRD patterns revealed that the crystalline structure partially disappeared in some of them. At 30% concentration, we noted a Newtonian behavior for the dextrins. The freeze-concentrated T0 g and the peak melting temperature (T0 m) determined by DSC (DSC) showed lowest values for dextrins from wheat. Thermogravimetric analysis (TGA) revealed that the dextrins were quite stable until 200°C. [less ▲]

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See detailConfectionery products (halva type) obtained from sunflower: production technology and quality alterations. A review
Mureşan, Vlad; Blecker, Christophe ULg; Danthine, Sabine ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2013), 17(4), 1-9

Sunflower “halva” is a popular and widely enjoyed confectionery product specific to the countries of Eastern Europe. Conventional halva has historically been produced from sesame seeds in the Middle East ... [more ▼]

Sunflower “halva” is a popular and widely enjoyed confectionery product specific to the countries of Eastern Europe. Conventional halva has historically been produced from sesame seeds in the Middle East and Northern Africa. However, in the production of halva in Eastern Europe, sesame seeds have been largely replaced by sunflower seeds, due to the high availability of sunflower in this region and the comparable taste of the final product. Due to the importance of the cost of raw materials in the food industry, utilization of sunflower seeds in halva production may be of great interest worldwide because it offers the possibility of significantly lowering production costs. Nevertheless, oil separation and storage techniques must be perfected if sunflower halva is to fulfill its promise of becoming a cost effective alternative to sesame seed halva on a worldwide scale. The aims of this review are firstly, to describe the current state of sunflower halva technology, secondly, to isolate the main problems affecting the quality of the final product, and hirdly, to suggest areas of further research necessary to move sunflower halva production closer to reaching its full potential on the world market. [less ▲]

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See detailInterfacial and Foaming Properties of Two Types of Total Proteose-Peptone Fractions
Karamoko, Gaoussou ULg; Danthine, Sabine ULg; Olive, Gilles ULg et al

in Food and Bioprocess Technology (2013), 6(8), 1944-1952

Total proteose-peptone (TPP) fractions were extracted from skimmed milk (UHT) and whey protein concentrate (WPC) on a laboratory scale. Protein solutions (0.1 %, 0.5 %, and 1 % w/w) were characterized as ... [more ▼]

Total proteose-peptone (TPP) fractions were extracted from skimmed milk (UHT) and whey protein concentrate (WPC) on a laboratory scale. Protein solutions (0.1 %, 0.5 %, and 1 % w/w) were characterized as function of pH: 4.0, 4.6–4.7 (native pH), and 7.0. Their foaming capacities and stabilities were studied. Beforehand, the surface properties that govern them were investigated, notably the kinetics of adsorption and mechanical properties of monolayer films at the air–water interface involved in the formation and the stability of foams respectively. The TPP extracted from skimmed milk showed the lowest values as well as a significant reduction in surface tension and presented a good mechanically resistant film. The TPP extracted from WPC presented a better foaming capacity and stability which was unexpected. However, foaming properties and surface properties of TPP fractions depended on the pH. The considerable influence of extraction source and method on proteosepeptone’s properties were highlighted. [less ▲]

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See detailEnzymatic remediation of crude palm oil
Gibon, Véronique; Kodali, Sitharam; Maes, Jeroen et al

Poster (2013)

Detailed reference viewed: 8 (0 ULg)