References of "Danthine, Sabine"
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See detailPhysicochemical Characteristics of some ternary Fat Blends
Danthine, Sabine ULg; gibon, véronique; norberg, B. et al

Poster (2004, November)

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See detailcomparison between co-crystallisation properties of POP and OPP : a tool to understand industrial processes
gibon, Véronique; tirtiaux, alain; Danthine, Sabine ULg et al

Poster (2004, November)

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See detailUse of DSC for studying oils, fats and other food materials
Danthine, Sabine ULg

Conference (2004, October 15)

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See detailHeating effects on some quality caracteristics of date seed oil.
Besbes, Souhail; Blecker, Christophe ULg; Danthine, Sabine ULg et al

Poster (2004, September)

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See detailLipids composition of milk fat globule membrane extracted from cream
Bodson, Pascal; Danthine, Sabine ULg; Blecker, Christophe ULg

Poster (2004, September)

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See detailLipolysis inhibition by proteose-peptone : an interfaciale study.
Danthine, Sabine ULg; Blecker, Christophe ULg; Deroanne, Claude

Poster (2004, February 11)

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See detailInterfacial study of lipolysis inhibition by proteins.
Danthine, Sabine ULg; Blecker, Christophe ULg; Deroanne, Claude

Poster (2004, February 11)

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See detailComparison of steam and nitrogen in the physical deacidification of soybean oil
Decap, Philippe; Danthine, Sabine ULg; Vanbrabant, Béatrice et al

in Journal of the American Oil Chemists' Society [=JAOCS] (2004), 81(6), 611-617

Deacidification in physical refining is one of the most sensitive steps in refining edible vegetable oils because of its large impact on the quality of the oil. The removal of volatile compounds such as ... [more ▼]

Deacidification in physical refining is one of the most sensitive steps in refining edible vegetable oils because of its large impact on the quality of the oil. The removal of volatile compounds such as FFA is accomplished at elevated temperatures and a high vacuum with a stripping gas, usually steam. The aim of this work was to verify, at the laboratory level, the advantages of using an alternative stripping gas, nitrogen, instead of steam. An ideal vapor-liquid equilibrium model (lVLE) was used to compare the stripping capacities of steam and nitrogen and to analyze the effects of various operational parameters (temperature, pressure, amount of stripping gas) on the residual acidity of the oil. There was no clear evidence that nitrogen showed a higher capacity to strip FFA than steam. The IVLE model seemed suitable to describe FFA laboratory distillation by using steam or nitrogen, provided the final residual content of FFA was not too low. [less ▲]

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See detailInfluence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings
Danthine, Sabine ULg; Deroanne, Claude ULg

in Food Research International (2004), 37(10), 941-948

Several binary blends of vegetable oils commonly used in industrial shortenings (i.e., palm oil (PO), hydrogenated palm oil (HPO), soybean oil (SO), hydrogenated soybean oil (HSO), low-erucic acid ... [more ▼]

Several binary blends of vegetable oils commonly used in industrial shortenings (i.e., palm oil (PO), hydrogenated palm oil (HPO), soybean oil (SO), hydrogenated soybean oil (HSO), low-erucic acid rapeseed oil (LERO), hydrogenated low-erucic acid rapeseed oil (HLERO)) were studied for their physical properties such as solid fat content (SFC) by nuclear magnetic resonance (NMR) and textural properties (hardness). Microstructure was also observed by microscopy in order to explain the variability in hardness for samples having the same SFC values. The blends studied by microscopy were the following: HSO, HPO and HLERO diluted in LERO. For these three blends which had the same SFC the level of network structure was different. HSO diluted in LERO had more crystals, closer to each other and overlapped. This can explain that HSO has a higher hardness than HPO or HLERO, for a same SFC value, when diluted in LERO. Polymorphism was also observed by powder X-ray diffraction. The variability in hardness for samples having the same SFC is due to various crystal types and/or network structures that are formed upon crystallization of hard fats. This work demonstrates that for binary blends of studied oils, changes in the hardness are controlled mostly by the SFC, polymorphism and also by the material's microstructure. (C) 2004 Elsevier Ltd. All rights reserved. [less ▲]

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See detailComparison between co-crystallisation properties of POP and OPP
Danthine, Sabine ULg; tirtiaux, a; wouters, j et al

Poster (2004)

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See detailCrèmes laitières reconstituées
Danthine, Sabine ULg; Blecker, Christophe ULg; Paquot, Michel ULg et al

Patent (2003)

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See detailComparative study of different lipases acting on milk fat globule membrane monolayers.
Danthine, Sabine ULg; Blecker, Christophe ULg; Deroanne, Claude

Poster (2003, September)

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See detailPhysical and textural characteristics of hydrogenated low-erucic acid rapeseed oil and low-erucic acid rapeseed oil blends
Danthine, Sabine ULg; Deroanne, Claude ULg

in Journal of the American Oil Chemists' Society [=JAOCS] (2003), 80(2), 109-114

Low-erucic acid rapeseed oil (LERO) and hydrogenated low-erucic acid rapeseed oil (HLERO) were blended in binary systems. The blends were then studied for their physical properties such as solid fat ... [more ▼]

Low-erucic acid rapeseed oil (LERO) and hydrogenated low-erucic acid rapeseed oil (HLERO) were blended in binary systems. The blends were then studied for their physical properties such as solid fat content, melting curves by DSC, textural properties, and polymorphism. Phase behavior diagrams were constructed from the DSC and X-ray results, and isosolid diagrams were constructed from the NMR results. The mixture of HLERO and LERO displayed a monotectic behavior for all the storage time at 15degreesC. The aim of this work was to evaluate physical characteristics of binary blends of HLERO and nonhydrogenated LERO in order to use only LERO and hardened LERO in bakery shortenings. The mixture of 60% HLERO and 40% LERO is suitable to use as a plastic shortening, This blend is beta tending upon storage at 15degreesC. It could be used in pie crust applications. [less ▲]

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See detailBlending of hydrogenated low-erucic acid rapeseed oil, low-erucic acid rapeseed oil, and hydrogenated palm oil or palm oil in the preparation of shortenings
Danthine, Sabine ULg; Deroanne, Claude ULg

in Journal of the American Oil Chemists' Society [=JAOCS] (2003), 80(11), 1069-1075

Two ternary systems of fats were studied. In the first system, low-erucic acid rapeseed oil (LERO), hydrogenated low-erucic acid rapeseed oil (HLERO), and palm oil (PO) were blended. In the second system ... [more ▼]

Two ternary systems of fats were studied. In the first system, low-erucic acid rapeseed oil (LERO), hydrogenated low-erucic acid rapeseed oil (HLERO), and palm oil (PO) were blended. In the second system, hydrogenated palm oil (HPO) was used instead of PO and was blended with LERO and HLERO. The blends were then studied for their physical properties such as solid fat content (SFC), melting curves by DSC, and polymorphism (X-ray). HPO showed the highest melting enthalpy after 48 h at 15degreesC (141 +/- 1 J/g), followed by HLERO (131 +/- 2 J/g), PO (110 +/- 2 J/g), and LERO (65 +/- 4 J/g). Binary phase behavior diagrams were constructed from the DSC and X-ray results. Iso-line diagrams of partial-melting enthalpies were constructed from the DSC results, and binary and ternary isosolid diagrams were constructed from the NMR results. The isosolid diagrams demonstrated formation of a eutectic along the binary blend of PO/HLERO. However, no eutectic effect was observed along the binary lines of HPO/HLERO, PO/LERO, HPO/LERO, or HLERO/LERO. The same results were found with the iso-line diagrams of partial-melting enthalpies. As expected, addition of PO or HPO increased polymorphic stability in the beta' form of the HLERO/LERO mixture. [less ▲]

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See detailLaits fermentés, crèmes, beurre.
Blecker, Christophe ULg; Danthine, Sabine ULg

in Cours laitier (2000)

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