References of "Deroanne, Claude"
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See detailInfluence de la variété de blé tendre sur les caractéristiques physico-chimiques et les propriétés techno-fonctionnelles de l'amidon
Massaux, Carine; Lenartz, Jonathan; Bodson, Bernard ULg et al

in Industries des Céréales (2007), 151

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See detailThermal and structural behavior of blends made of palm oil, anhydrous milk fat or their fractions.
Braipson, Sabine ULg; Gibon, Véronique; Deroanne, Claude

Conference (2007)

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See detailComparative analysis of melting properties, polymorphic behavior and triacylglycerol composition of palm oil and fractions
Braipson, Sabine ULg; Gibon, Véronique; Deroanne, Claude

Conference (2007)

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See detailNigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction
Cheikh-Rouhou, Salma; Besbes, Souhail; Hentati, Basma et al

in Food Chemistry (2007), 101(2), 673-681

Physicochemical properties of two Nigella seed varieties, having a Tunisian and Iranian origin, were determined. Physical and chemical analyses of crude oils extracted from the seeds by a cold solvent ... [more ▼]

Physicochemical properties of two Nigella seed varieties, having a Tunisian and Iranian origin, were determined. Physical and chemical analyses of crude oils extracted from the seeds by a cold solvent method were also performed. The following results (on a dry-weight basis) were obtained for Tunisian and Iranian varieties, respectively: protein 26.7% and 22.6%, oil 28.48% and 40.35%, ash 4.86% and 4.41%, and total carbohydrate 40.0% and 32.7%. The major unsaturated fatty acids were linoleic acid (50.3-49.2%), followed by oleic acid (25.0 23.7%), while the main saturated fatty acid was palmitic acid (17.2-18.4%). Myristic, myristoleic, palmitoleic, margaric, margaroleic, stearic, linolenic, arachidic, eicosenoic, behenic and lignoceric acids were also detected. Thermal profiles of both Nigella seed varieties, determined by their DSC melting curves, revealed different thermograms. Sensorial profiles of Tunisian and Iranian seed oils were defined through the CieLab (L-*, a(*), b(*)) colour, oxidative stability by Rancimat test and viscosity. Physicochemical properties of the oils for Tunisian and Iranian varieties, respectively, include: saponification number 211 and 217, peroxide value 5.65 and 4.35, iodine index 120 and 101, and an acidity of 22.7% and 18.6%. Results suggested that Nigella seed oil could deserve further consideration and investigation as a potential new multi-purpose product for industrial, cosmetic and pharmaceutical uses. (c) 2006 Elsevier Ltd. All rights reserved. [less ▲]

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See detailCaractères et propriétés de l'amidon de blé
Massaux, Carine; Lenartz, Jonathan; Bodson, Bernard ULg et al

in Les nouvelles de l'agriculture (2007), (1er trimestre 2007), 24-25

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See detailOn the understanding of the physical changes in inulin powder as a function of water activity.
Ronkart, Sébastien; Paquot, Michel ULg; Goffin, Dorothée ULg et al

Poster (2006, December)

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See detailInfluence de la température de séchage sur les propriétés physicochimiques des amidons de maïs
Malumba Kamba, Paul ULg; Deroanne, Claude; Masimango, Thaddée et al

in Kechaou (Ed.) Actes du Séminaire d'animation régionale sur les Technologies douces et les procédés de séparation au service de la qualité et de l'innocuité des aliments (2006, November 27)

Les amidons extraits des grains de maïs séchés aux températures de l’air comprises entre 54 et 130°C ont été caractérisés par Analyse Calorimétrique Différentielle (ACD), par granulométrie laser, par ... [more ▼]

Les amidons extraits des grains de maïs séchés aux températures de l’air comprises entre 54 et 130°C ont été caractérisés par Analyse Calorimétrique Différentielle (ACD), par granulométrie laser, par microscopie sous lumière polarisée et par diffraction des rayons-X. Il ressort de cette étude que le séchage aux températures élevées induit une modification des propriétés intrinsèques des amidons sans pour autant induire leur gélatinisation complète [less ▲]

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See detailInfluence de la variété de blé tendre sur les caractéristiques physico-chimiques et les propriétés techno-fonctionnelles de l'amidon
Massaux, Carine; Lenartz, Jonathan; Bodson, Bernard ULg et al

Poster (2006, November 20)

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See detailIncorporation in bread of dietary fibres from by-products of the agro-transformation.
Roiseux, Olivier; Blecker, Christophe ULg; Sindic, Marianne ULg et al

Poster (2006, October 17)

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See detailStudy of the physical changes of spray-dried inulin during storage.
Ronkart, Sébastien; Paquot, Michel ULg; Fougnies, C. et al

Poster (2006, October 17)

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See detailMelting and polymorphic behavior of binary blends made of palm oil or its fractions and other fats.
Danthine, Sabine ULg; deroanne, claude

Poster (2006, October)

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See detailPhysicochemical characterization of a dietary fibre concentrate extracted from date pulp.
Roiseux, Olivier; Blecker, Christophe ULg; Besbes, Souhail et al

Poster (2006, October)

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See detailIncorporation in bread of dietary fibres from by-products of the agro-transformations.
Roiseux, Olivier; Blecker, Christophe ULg; Vandebeke, E. et al

Poster (2006, October)

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See detailLe froment d'hiver
Herman, Jean-Luc; Vancutsem, Françoise ULg; Couvreur, Luc et al

in Céréales Gembloux - Informations avant les semis (2006, September 07)

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See detailChemical composition and lipid fraction characteristics of aleppo pine (Pinus halepensis Mill.) seeds cultivated in Tunisia
Cheikh-Rouhou, S.; Besbes, S.; Hentati, B. et al

Poster (2006, September)

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See detailValorisation of dietary fibre concentrate from date pulp.
Roiseux, Olivier; Blecker, Christophe ULg; Vanderbeke, E. et al

Poster (2006, June)

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See detailActivité biologique de la sève phloémique du palmier dattier Phoenix dactylifera L.
Ben Thabet, Imène; Francis, Frédéric ULg; Blecker, Christophe ULg et al

Poster (2006, May)

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