References of "Deroanne, Claude"
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See detailProtein composition and agglomeration tendency of gluten isolated from European wheats (Triticum aestivum L.) in a batter system
Roels, S. P.; Sindic, Marianne ULg; Deroanne, Claude et al

in Journal of Agricultural and Food Chemistry (1998), 46(4), 1344-1349

Pilot scale isolation of gluten (with recovery of gluten on 400, 250, and 125 mu sieves) from flour prepared from six European wheat varieties (Apollo, Slejpner, Sperber, Camp Remy, Minaret, and Soissons ... [more ▼]

Pilot scale isolation of gluten (with recovery of gluten on 400, 250, and 125 mu sieves) from flour prepared from six European wheat varieties (Apollo, Slejpner, Sperber, Camp Remy, Minaret, and Soissons) resulted in, on average, gluten yields of 9.6% (4.7-13.2% range). Gluten protein recoveries averaged 63.0% (34.5-85.7% range). Gluten yields and gluten protein recoveries were linearly related and increased when mixing times and baking absorptions required for optimal dough development of the parent flours increased, indicating that there is a relationship between the agglomeration properties of gluten proteins in a batter system and the optimal technological conditions necessary for processing the flours in breadmaking. The Osborne protein fractions in the gluten fractions were determined. The 0.05 M acetic acid soluble (glutenin) fraction was quantitatively the most important fraction (40-46% of gluten Kjeldahl nitrogen) while comparable levels of 70% ethanol soluble (gliadins) and 0.05 M acetic acid insoluble (residue protein) were found (17.9-22.3% of gluten Kjeldahl nitrogen and 22.0-29.0% of gluten Kjeldahl nitrogen for gliadins and residue protein, respectively). With decreasing pore size of the sieves, the level of glutenin in the gluten decreased while the level of gliadins increased. This indicates that, in gluten with good agglomeration properties, the level of glutenins is high and that the agglomeration properties of such proteins (i.e. their tendency to aggregate) strongly determines the agglomeration behavior of the gluten as a whole. [less ▲]

Detailed reference viewed: 57 (0 ULg)
See detailEtude de la balance à film de Langmuir des propriétés de surface de la membrane du globule gras du lait.
Blecker, Christophe ULg; Innocente, N.; Deroanne, Claude et al

Poster (1997)

Detailed reference viewed: 86 (19 ULg)
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See detailInfluence de l'alimentation sur la qualité organoleptique de la viande Blanc Bleu Belge.
Willem, Georges; Nicolay, Laurence; Sindic, Marianne ULg et al

Poster (1996, November 28)

Detailed reference viewed: 42 (1 ULg)
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See detailInfluence of ageing time on some meat characteristics in quality of double-muscled Belgian Blue White bulls.
Nicolay, Laurence; Sindic, Marianne ULg; Frere, Pol ULg et al

Poster (1996, November 28)

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See detailFractionnement du froment d'hiver : influences variétale et phytotechnique.
Sindic, Marianne ULg; Chevalier, Olivier; Duculot, Jacqueline et al

in Industries des Céréales (1993), (82),

Detailed reference viewed: 24 (5 ULg)
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See detailAnalyse de la viande de poulet par spectroscopie infrarouge proche.
Sindic, Marianne ULg; Chevalier, Olivier; Dardenne, Pierre et al

in Viandes et Produits Carnés (1993), 14(4),

Detailed reference viewed: 59 (4 ULg)
See detailEtude de la liaison de l'eau dans des gels et de la poudre d'amidon de pois
Marin, Christine; Paquot, Michel ULg; Bera, François ULg et al

in European Conference on Grain Legumes (1992)

Detailed reference viewed: 13 (3 ULg)
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See detailDétermination du degré de réticulation du collagène par sa solubilité thermique et par analyse calorimétrique différentielle (ACD).
Bastiaens, Annette; Sindic, Marianne ULg; Deroanne, Claude et al

in Viandes et Produits Carnés (1990), 11

Detailed reference viewed: 63 (0 ULg)
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See detailMesure de l'importance relative des phénomènes de conduction et de convection dans les transferts de chaleur lors de la stérilisation des boîtes de conserve.
Bera, François ULg; Deltour, Jules; Deroanne, Claude

in Lebensmittel-Wissenschaft & -Technologie = Food Science & Technology (1987), 20

Detailed reference viewed: 17 (4 ULg)
See detailGestion de la qualité et technologie
Deroanne, Claude; Paquot, Michel ULg

in Belg. J. of Food Chem. and Biotech (1986)

Detailed reference viewed: 6 (0 ULg)