References of "Danthine, Sabine"
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See detailCharacterization of olefins from enzymatically interesterified palm oil
Gibon, Véronique; Maes, Jeroen; Dijckmans, Peggy et al

Poster (2013)

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See detailThermal and structural behaviour of four industrial laurie fats
Anihouvi, Prudent; Blecker, Christophe ULg; Dombrée, Anne et al

Poster (2013)

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See detailComparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats
Anihouvi, Prudent; Danthine, Sabine ULg; Kegelaers, Yves et al

in Food Research International (2013), 53

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See detailInfluence of processing parameters on physicochemical properties of low-trans and trans-free puff pastry margarines
Lefebure, Emilie ULg; Ronkart, Sébastien; Brostaux, Yves ULg et al

in LWT - Food Science and Technology (2013), 51(1), 225-232

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See detailInfluence of monopalmitin on the isothermal crystallization mechanism of palm oil
Verstringe, S.; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in Food Research International (2013), 51(1), 344-353

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See detailCharacterization of sugar beet pectic-derived oligosaccharides obtained by enzymatic hydrolysis.
Combo, Agnan Marie Michel ULg; Aguedo, Mario ULg; Quiévy, N et al

in International Journal of Biological Macromolecules (2013), 52(1), 148-156

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See detailModulating absorption and postprandial handling of dietary fatty acids by structuring fat in the meal : a randomized cross-over clinical trial
Vors, C; Pineau, G; Gabert, L et al

in American Journal of Clinical Nutrition (2013), 97(1), 23-36

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See detailInfluence of steam explosion on physico-chemical properties and hydrolysis rate of pure cellulose fibers
Jacquet, Nicolas ULg; Vanderghem, Caroline ULg; Danthine, Sabine ULg et al

in Bioresource Technology (2012), 121(221-227),

The aim of the present study is to compare the effect of different steam explosion treatments on physicochemical properties and hydrolysis rate of a pure bleached cellulose. The results showed that ... [more ▼]

The aim of the present study is to compare the effect of different steam explosion treatments on physicochemical properties and hydrolysis rate of a pure bleached cellulose. The results showed that moderate steam explosion treatments (severity factor below 5.2) did not improve the enzymatic hydrolysis rate of the cellulose fibers. The characterization of the obtained samples showed an increase of the cellulose accessibility coupled with an increase of the overall crystallinity of the substrate. In these conditions, the higher accessibility is counterbalanced by the increased crystallinity. Indeed, a greater proportion of the substrat is accessible by only a fraction of the enzymatic complex (exo-glucanases) activities. When the severity factor reached 5.2, a decrease of the cellulose enzymatic hydrolysis rate was observed. In this case, TGA analysis showed an increase of the char level at the end of the pyrolysis which traduced an important thermal degradation of the samples. The thermal degradation of cellulose lead to an important change in substrate composition, which induced a decrease of the cellulose ratio available for hydrolysis and caused a decrease of the hydrolysis yields. [less ▲]

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See detailAn emulsion whippable at room-temperature
Dombrée, Anne; Kegelaers, Yves; Anihouvi, Prudent Placide et al

Patent (2012)

he present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable ... [more ▼]

he present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention. [less ▲]

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See detailSe nourrir demain : L'entomophagie, une solution ?
Sablon, Ludovic ULg; Alabi, Taofic; Drugmand, Didier et al

Conference (2012, June 01)

La consommation d'insectes, l'entomophagie, est pratiquée dans de nombreux pays du Monde : plus de 1400 espèces d'insectes sont consommées quotidiennement par environ 3500 groupes ethniques. Si toutefois ... [more ▼]

La consommation d'insectes, l'entomophagie, est pratiquée dans de nombreux pays du Monde : plus de 1400 espèces d'insectes sont consommées quotidiennement par environ 3500 groupes ethniques. Si toutefois l'entomophagie reste peu connue et rare dans nos pays industrialisés, en raison de la très bonne valeur nutritionnelle des insectes, force est de reconnaître son intérêt et son utilité pour les populations sous-alimentées ou n'ayant pas d'accès réguliers à des sources de protéines animales (mammifères, poissons et/ou oiseaux). L'analyse de la composition chimique de diverses espèces d'insectes révèle la présence de teneurs élevées en protéines, lipides, vitamines et minéraux nécessaires aux besoins alimentaires et énergétiques quotidiens de l'être humain. De plus, avec des taux de conversion de la biomasse végétale supérieure à nos élevages traditionnels de bovins, porcins, ovins et volailles, les insectes apparaissent comme une alternative durable pour la production de protéines animales. Toutefois, nos études révèlent, qu’en dépit de leur valeur nutritionnelle et un système de production moins polluant, les Occidentaux manifestent une phobie alimentaire culturelle envers les insectes. Une éducation alimentaire et des suppléments d'informations sur les insectes comestibles apparaissent donc nécessaires pour faire de l'entomophagie une solution alimentaire concrète dans un contexte de production et de consommation durables mais aussi rentables pour les futures décennies. [less ▲]

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See detailInfluence of Cocoa Butter Diacylglycerols on the Isothermal Crystallization of Cocoa Butter
DeClercq, Nathalie; Danthine, Sabine ULg; Dewettinck, Koen

Conference (2012, May)

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See detailInfluence of monopalmitin on the crystallization behaviour of palm oil
Verstringe, Stefanie; Danthine, Sabine ULg; Depypere, Frederic et al

Conference (2012, May)

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See detailAdsorption kinetics of total proteose peptone fractions at the air-water and n-dodecane-water interface
Karamoko, Gaoussou ULg; Razafindralambo, Hary ULg; Danthine, Sabine ULg et al

Poster (2012, March 26)

Surface properties of whey proteins are essential in applications requiring oil emulsification in an aqueous phase, or foam structure formation [1]. The adsorption at interfaces constitutes then an ... [more ▼]

Surface properties of whey proteins are essential in applications requiring oil emulsification in an aqueous phase, or foam structure formation [1]. The adsorption at interfaces constitutes then an approach of the physico-chemical mechanisms of foaming and emulsifying properties. Proteose-peptone is the minor fraction of whey's protein, thermoresistant and acid-soluble protein fraction extracted from milk [2], and known for its interesting surface properties [3]. In this study, the TPP fractions were extracted from skimmed milk UHT (milk TPP) and whey protein concentrate (WPC TPP). Their adsorption kinetics at the air-water and n-dodecane-water interfaces was investigated by the drop volume tensiometer method. Protein solutions of 1% (w/v) were <br />characterized under dynamic condition at various pH (4.0; native pH 4.67- 4.70 and 7.0). Milk TPP showed the lowest values as well as a faster reduction in surface tension at both considered interfaces. Therefore, TPP were found to e effective as surfactants. These results let us to presage good emulsifying and foaming properties of milk TPP compared to WPC TPP. The considerable influence of pH and extraction source on proteose-peptone's interfacial property have been highlighted. [less ▲]

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See detailSTEAM EXPLOSION : PROCESS AND IMPACT ON LIGNOCELLULOSIC MATERIAL
Jacquet, Nicolas ULg; Vanderghem, Caroline ULg; Danthine, Sabine ULg et al

Poster (2012, March 01)

Steam explosion is a thermomechanochemical process which allows the breakdown of lignocellulosic structural components by steam heating, hydrolysis of glycosidic bonds by organic acid formed during the ... [more ▼]

Steam explosion is a thermomechanochemical process which allows the breakdown of lignocellulosic structural components by steam heating, hydrolysis of glycosidic bonds by organic acid formed during the process and shearing forces due to the expansion of the moisture. The process is composed of two distinct stages: vapocracking and explosive decompression. Cumul effects of both phases include modification of the physical properties of the material (specific surface area, water retention capacities, color, cellulose crystallinity rate,…), hydrolysis of hemicellulosic components (mono and oligosaccharides released) and modification of the chemical structure of lignin. These effects permit the opening of lignocellulosic structures and increase the enzymatic hydrolysis rate of cellulose components in the aim to obtain fermentable sugars used in second generation biofuels process. [less ▲]

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See detailINFLUENCE OF STEAM EXPLOSION ON CRYSTALLINITY PROPERTIES OF PURE CELLULOSE FIBER INFLUENCE OF STEAM EXPLOSION ON CRYSTALLINITY PROPERTIES OF PURE CELLULOSE FIBER INFLUENCE OF STEAM EXPLOSION ON CRYSTALLINITY PROPERTIES OF PURE CELLULOSE FIBER
Jacquet, Nicolas ULg; Vanderghem, Caroline ULg; Danthine, Sabine ULg et al

Poster (2012, March 01)

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 detailEffect of physicochemical characteristics of cellulosic substrates on enzymatic hydrolysis by means of a multi-stage process for cellobiose production
Vanderghem, Caroline ULg; Jacquet, Nicolas ULg; Danthine, Sabine ULg et al

in Applied Biochemistry and Biotechnology (2012), 166(6), 1423-1432

The effect of two types of cellulose, microcrystalline cellulose and paper pulp, on enzymatic hydrolysis for cellobiose production was investigated. The particle size, the relative crystallinity index and ... [more ▼]

The effect of two types of cellulose, microcrystalline cellulose and paper pulp, on enzymatic hydrolysis for cellobiose production was investigated. The particle size, the relative crystallinity index and the water retention value were determined for both celluloses. A previously studied multistage hydrolysis process that proved to enhance the cellobiose production was studied with both types of celluloses. The cellobiose yield exhibited a significant improvement (120% for the microcrystalline cellulose and 75% for the paper pulp) with the multistage hydrolysis process compared to continuous hydrolysis. The conversion of cellulose to cellobiose was greater for the microcrystalline cellulose than for the paper pulp. Even with high crystallinity, microcrystalline cellulose achieved the highest cellobiose yield probably due to its highest specific surface area accessible to enzymes and quantity of adsorbed protein. [less ▲]

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See detailLes crèmes végétales : une alternative aux crèmes laitières
Anihouvi, Prudent; Danthine, Sabine ULg; Karamoko, Gaoussou ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2012), 16(3), 344-359

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See detailEnzymatic Interesterification of Palm Oil and Fractions:Monitoring the Degree of Interesterification using Different Methods
De Clercq, N.; Danthine, Sabine ULg; Tuyet Nguyen, M. et al

in Journal of the American Oil Chemists' Society [=JAOCS] (2012), 89

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See detailPhysicochemical and structural properties of compound dairy fat blends
Danthine, Sabine ULg

in Food Research International (2012), 48

Detailed reference viewed: 12 (3 ULg)