References of "Deroanne, Claude"
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See detailStudy of glass transition and fusion point of inulin by DSC and MDSC
Blecker, Christophe ULg; Deroanne, Claude; Van Herck, Jean-Claude et al

Poster (2001, October)

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See detail(EN) NOVEL INULIN FRACTIONS, PREPARATION AND USE
Blecker, Christophe ULg; Razafindralambo, Hary ULg; CHEVALIER, J. P. et al

Patent (2001)

The invention concerns novel inulin fractions, characterised by endothermal peaks of differential calorimetric analysis and by domains of polymerising degree, methods for obtaining said fractions by ... [more ▼]

The invention concerns novel inulin fractions, characterised by endothermal peaks of differential calorimetric analysis and by domains of polymerising degree, methods for obtaining said fractions by fractionating solutions, solutions saturated or dispersed with inulins, hydrocolloidal compositions and gels obtained with said fractions, and uses of said fractions in food composition or the like. [less ▲]

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See detailH NMR investigations on water dynamics during starch gels retrogradation.
Burtea, C.; Roch, A.; Pierart, Céline ULg et al

in Magnetic Resonance Materials in Biology, Physics and Medicine (2000), 11(Suppl. 1),

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See detailCarrageenan gelification under H.H.P. : preparation and processing of solutions and analysis of gels obtained.
Steyer, Bénédicte; Bera, François ULg; Massaux, Carine et al

in Ludwig, H. (Ed.) Advances in High Pressure Bioscience and Biotechnology (1999)

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See detailInfluence du séchage par entraînement d’air chaud sur l’aptitude au fractionnement par voie humide du maïs
Malumba Kamba, Paul ULg; Deroanne, Claude; Masimango, Thaddée et al

in Sakho, Mama; Crouzet, Jean (Eds.) Transformation, Conservation et Qualité des Aliments : Nouvelle Approche de Lutte contre la Pauvreté (1998)

Le séchage par entrainement d’air chaud dénature les principales familles des protéines du maïs, ce qui entraine la diminution de leur solubilité. Les températures élevées de séchage induisent également ... [more ▼]

Le séchage par entrainement d’air chaud dénature les principales familles des protéines du maïs, ce qui entraine la diminution de leur solubilité. Les températures élevées de séchage induisent également une diminution de l’aptitude à l’imprégnation d’eau des grains lors du trempage des maïs avec pour conséquence la diminution du ramollissement des grains, ce qui occasionne des moutures imparfaites et une réduction de la libération des granules d’amidon lors des phases de séparation de l’amidon et des protéines. Une fonction polynomiale de troisième degré est proposée pour prévoir le rendement d’extraction des amidons en fonction des températures appliquées pendant le séchage du maïs de variété Baltimore. [less ▲]

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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 ▲]

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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)

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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)

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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),

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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),

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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

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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

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See detailGestion de la qualité et technologie
Deroanne, Claude; Paquot, Michel ULg

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

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