References of "Deroanne, Claude"
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See detailPhysicochemical characterization of fat blends related to margarine formulation
Danthine, Sabine ULg; Fernando Munoz, J; Cavillot, V et al

Poster (2009)

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See detailAdding value to hard date (Phoenix dactylifera L.): compositional and sensory characteristics of date jame.
Besbes, Souhail; Drira, Lobna; Blecker, Christophe ULg et al

in Food Chemistry (2009), 112(112), 406-411

Second-grade dates (with a hard texture) from three potential Tunisian cultivars (Deglet Nour, Allig and Kentichi) showed the same sugar (similar to 73.30-89.55 g/100 g dry matter), fibre (similar to 7.95 ... [more ▼]

Second-grade dates (with a hard texture) from three potential Tunisian cultivars (Deglet Nour, Allig and Kentichi) showed the same sugar (similar to 73.30-89.55 g/100 g dry matter), fibre (similar to 7.95-18.83 g/100 g dry matter) and total phenolics (similar to 280.6-681.8 mg of GAE/100 g) content as dates of high quality. Deglet Nour and Kentichi varieties were characterised by a high content of sucrose and low reducing sugar content: contrary to Allig and the majority of other date varieties tested. This work intended to add value to these raw materials by using them in jam production. The corresponding jams were characterised in terms of chemical composition, physical (texture and water retention capacities) and sensory properties. Results showed a significant effect of the date variety on the composition and physical characteristics of date jams. Indeed, Allig jam was richer in reducing sugars and was characterised by its higher firmness and water retention capacity. To test the acceptability of these new products, we compared them with quince jam (the most consumed in Tunisia). Results showed that Allig and Kentichi jams presented a higher overall acceptability. However, quince and Deglet Nour jams did not show any significant differences (P > 0.05). Results from this work revealed essential information that could promote the commercialization of date jam. (C) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailSensitivity analysis of a 3D diffusive drying model
Janas, Sébastien ULg; Deroanne Claude; Bera, François ULg

Poster (2009)

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See detailInfluence of drying temperature on functional properties of wet-milled starch granules
Malumba Kamba, Paul ULg; Massaux, Carine; Deroanne, Claude et al

in Carbohydrate Polymers (2009), 75

Relationships between swelling capacities, pasting properties, rotational flow behaviour and textural properties of hydro-thermally heated wet-milled starch granules from corn dried between 60 and 130°C ... [more ▼]

Relationships between swelling capacities, pasting properties, rotational flow behaviour and textural properties of hydro-thermally heated wet-milled starch granules from corn dried between 60 and 130°C were investigated. High-drying temperatures applied during the corn drying process conferred to the wet-milled starch granules (WSG) such a rigidity which reduced their swelling capacities, their water binding capacities and their water solubility index after gelatinization. These granules changes affected their pasting characteristics, their flow behaviour and several textural parameters of gel formed from the wet-milled starch granule after gelatinization. The rigidity of granules was a major factor determining the formation of either starch pastes or gels. [less ▲]

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See detailImpact of the Crystallinity on the Physical Properties of Inulin during Water Sorption
Ronkart, Sebastien N; Paquot, Michel ULg; Blecker, Christophe ULg et al

in Food Biophysics (2009), 4(1), 49-58

The impact of the crystallinity of spray-dried inulins on their stability and physical properties was investigated after a conditioning of 1 week at different relative humidity levels (0% to 94%) at 20 A ... [more ▼]

The impact of the crystallinity of spray-dried inulins on their stability and physical properties was investigated after a conditioning of 1 week at different relative humidity levels (0% to 94%) at 20 A degrees C. An environmental scanning electron microscopy study showed that the amorphous powders hardened at a relative humidity storage between 59% and 75%; while their semi-crystalline counterparts were partially agglomerated but friable in the same conditions. Caking was observed when the glass transition temperature of the amorphous phase of the material dropped below the storage temperature of the powder. It resulted in a crystallization of the structural units of varying lengths composing inulin, but also an increase of the crystallinity of the semi-crystalline ones. This study showed the importance of the crystallinity of inulin on its stability and physical properties during storage which is of crucial importance for the shelf-life of food and pharmaceutical products in the dry state. [less ▲]

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See detailEffect of water uptake on amorphous inulin properties
Ronkart, Sebastien N; Paquot, Michel ULg; Fougnies, Christian et al

in Food Hydrocolloids (2009), 23(3), 922-927

Physical property changes of amorphous spray-dried inulin were investigated during water uptake at 20 degrees C. Modulated Differential Scanning Calorimetry (MDSC) and Wide Angle X-ray Scattering (WAXS ... [more ▼]

Physical property changes of amorphous spray-dried inulin were investigated during water uptake at 20 degrees C. Modulated Differential Scanning Calorimetry (MDSC) and Wide Angle X-ray Scattering (WAXS) were used to investigate the evolution of the glass transition temperature (T-g) and the crystallinity index, respectively. The water content, crystallization and thermal properties relationship enabled the identification of three zones in the T-g-water content state diagram. Zone I delimited inulin in a glassy amorphous state, while zone II characterized inulin in a liquid amorphous state. Inulin crystallized and caked when T-g was below the storage temperature of 20 degrees C, but crystallization (zone III) was not spontaneous and was delayed by the defined zone II. The crystallization led to thermograms with an endotherm close to T-g. Temperature-Resolved WAXS allowed to correctly ascertain the MDSC endothermic peak as a melting peak because the crystallinity index was maximal at onset temperature of the transition, and dropped to zero at the endset temperature. (C) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailOptimization of enzymatic extraction of ferulic acid from wheat bran, using response surface methodology, and characterization of the resulting fractions
Barberousse, Helene; Kamoun, Amel; Chaabouni, Moncef et al

in Journal of the Science of Food and Agriculture (2009), 89(10), 1634-1641

BACKGROUND: The agro-industries generate thousands of tons of by-products, such as bran or pulps, each year. They are, at best, used for cattle feeding. Through biocracking, this biomass may constitute a ... [more ▼]

BACKGROUND: The agro-industries generate thousands of tons of by-products, such as bran or pulps, each year. They are, at best, used for cattle feeding. Through biocracking, this biomass may constitute a renewable source for various molecules of interest for the industry. For instance, ferulic acid, a compound showing antioxidant ability, is found in abundance in cereal bran. Its release depends mainly on the breaking of its ester linkage to other constitutive elements of the cell wall, such as arabinoxylans. Response surface methodology was used to evaluate the effects of ferulic acid esterase (FAE) and xylanase activities, as well as incubation time and temperature, on ferulic acid extraction yield from wheat bran. Under optimized conditions, the composition of the hydrolysate and of residual bran were compared to native bran. RESULTS: Experiments carried out under the predicted optimal conditions (FAE amount, 27 U g(-1); xylanase amount, 304 U g(-1); incubation time, 2 h; and temperature, 65 degrees C) led to an extraction yield of 52.8%, agreeing with the expected value (51.0%). The crude ferulic acid fraction was purified with Amberlite XAD16, leading to a final concentration of 125 mu g mL(-1) of ferulic acid in ethanol. The antioxidant capacity of this purified fraction was evaluated by the DPPH. scavenging method: it exhibited better efficiency (EC50 = 10.6 mu mol L-1 in ferulic acid) than the ferulic acid standard (EC50 = 13.7 mu mol L-1). CONCLUSION: These results confirm the potential of wheat bran valorization in the field of natural antioxidant extraction, possibly viable in an industrial scheme. (C) 2009 Society of Chemical Industry [less ▲]

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See detailCompositional, Physical, Antioxidant and Sensory Characteristics of Novel Syrup from Date Palm (Phoenix dactylifera L.)
Ben Thabet, I.; Besbes, S.; Masmoudi, M. et al

in Food Science & Technology International (2009), 15(6), 583-590

This study is a contribution to valorise date palm sap (Phoenix dactylifera L.) by elaboration of high quality syrup. Sap was concentrated by evaporation and the obtained product was characterized by its ... [more ▼]

This study is a contribution to valorise date palm sap (Phoenix dactylifera L.) by elaboration of high quality syrup. Sap was concentrated by evaporation and the obtained product was characterized by its physicochemical, rheological, thermal, sensory properties and by its antioxidant activity. Syrups from date palm sap have a good nutritional value marked by high amounts of sugars (58-75 g/100 g fresh matter basis), minerals (2.1-2.6 g/100 g fresh matter basis) and phenolics (147.61-224.55 mg of ferulic acid equivalents/kg fresh weight). Syrup also presents an antioxidant activity that appears related to total phenolic content. Rheological properties indicate that syrup preserves a Newtonian behavior from 10 degrees C to 55 degrees C well modeled by Arrhenius equation. Hedonic evaluation showed that consumers' appreciation of date palm syrup was not significantly different to the most known sap syrup: maple syrup. [less ▲]

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See detailPhysicochemical Characteristics of Date Sap Lagmi from Deglet Nour Palm (Phoenix Dactylifera L.)
Ben Thabet, Imene; Besbes, Souhail; Attia, Hamadi et al

in International Journal of Food Properties (2009), 12(3), 659-670

Physicochemical properties of sap from Deglet Nour date palm (Phoenix dactylifera L.) were studied. Composition analysis revealed (on a dry-weight basis) a high content of carbohydrates (94.98 g/100 g of ... [more ▼]

Physicochemical properties of sap from Deglet Nour date palm (Phoenix dactylifera L.) were studied. Composition analysis revealed (on a dry-weight basis) a high content of carbohydrates (94.98 g/100 g of dry matter basis) mainly sucrose, 2.72 g/100g (dry matter basis) of proteins and 2.29 g/100 g (dry matter basis) of ash. Date palm sap also contains 7.64 mg gallic acid equivalent/100 ml of total polyphenol. Thus, date palm sap showed antioxidant activity with a percentage inhibition of the DPPH radical value of 47.64%. Surface and foaming properties were also performed by drop volume and bubbling method, respectively. Equilibrium surface tension of fresh sap was 63.51 mN/m. Freeze-drying method preserved surface activity. Native sap showed better foam power (1.03) and foam stability (1150 s) than solutions prepared from lyophilised sap (5-30 g /100g of solution). Results demonstrated that this natural juice could be regarded as functional food due to its high nutritional value, antioxidant activity, surface activity, and foam power. [less ▲]

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See detailHydrodynamic systems used to assess surface fouling, soil adherence and cleaning in laboratory installations.
Detry, J. G.; Deroanne, Claude; Sindic, Marianne ULg

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2009)

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See detailInfluence of drying temperature on the wet-milling performance and the proteins solubility indexes of corn kernels
Malumba Kamba, Paul ULg; Janas, Sébastien ULg; Masimango, Thaddée et al

in Journal of Food Engineering (2009), 95

The effects of air drying temperature on the wet-milling performance and the proteins solubility indexes were investigated for corn kernels dried between 54°C and 130°C. It was observed that when the ... [more ▼]

The effects of air drying temperature on the wet-milling performance and the proteins solubility indexes were investigated for corn kernels dried between 54°C and 130°C. It was observed that when the drying temperature increases, the starch yield drops significantly. The gluten recovered increased abruptly for drying temperatures up to 80 C. The albumin, globulin and zein solubility indexes decreased continuously when corn drying temperatures increased. According to the temperatures used, the starch yield, the gluten recovered and the salt-soluble proteins solubility indexes were adjusted satisfactorily by using a two asymptotic logistic model. This model has the advantage of supplying information on the dynamic of the variation of described parameters. The solubility index of total salt-soluble proteins was shown to be a suitable indicator of the severity of the drying treatment in regard to the corn wet-milling performance. [less ▲]

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See detailHygiene and Cleanability : a focus on surfaces.
Detry, J. G.; Sindic, Marianne ULg; Deroanne, Claude

in Critical Reviews in Food Science & Nutrition (2009)

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

Conference given outside the academic context (2008)

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See detailImpact of the spray drying conditions on inulin's physical properties
Ronkart, Sébastien; Blecker, Christophe ULg; Deroanne, Claude et al

Poster (2008, July)

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See detailImpact of physical properties of inulin on stability during moisture sorption.
Ronkart, Sébastien; Paquot, Michel ULg; Fougnies, C. et al

Poster (2008, July)

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See detailA working methodology for the total water determination in inulin by the volumetric Karl Fischer titration.
Ronkart, Sébastien; Blecker, Christophe ULg; Fougnies, C. et al

Poster (2008, July)

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See detailEfficiency of sieving or classification for dry fractionation of aot mills and beta-glucans enrichment.
Roiseux, Olivier; Vanderbeke, E.; Blecker, Christophe ULg et al

Poster (2008, June)

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See detailImpact of pre-treatment processing on cereal by-products valorisation through enzymatic extraction of ferulic acid.
Barberousse, Hélène; Roiseux, Olivier; Deroanne, Claude et al

Poster (2008, June)

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See detailImpact of cristallinity index on the stability and physical properties of inulin during moisture uptake.
Ronkart, Sébastien; Paquot, Michel ULg; Fougnies, C. et al

Poster (2008, April)

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