References of "Deroanne, Claude"
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See detailExtraction of ferulic acid, a natural antioxidant, for potential agro-industrial applications.
Barberousse, Hélène; Roiseux, Olivier; Deroanne, Claude et al

Poster (2008, March 05)

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See detailQualité froment: L'amidon de blé, une matière première agricole aux caractéristiques et propriétés diverses mais maîtrisables
Bodson, Bernard ULg; Massaux, Carine; Paridaens, A. M. et al

in Livre Blanc: Céréales - Gembloux (2008, February 20)

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See detailLa membrane du globule gras du lait (MFGM) : une composition et une structure originale.
Bodson, Pascal; Vanderghem, Caroline ULg; Danthine, Sabine ULg et al

Poster (2008, January 23)

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See detailPhospholipids quantification in vegetable oil degumming residues by HPLC-ELSD
Pierart, Céline ULg; Danthine, Sabine ULg; Wathelet, B et al

Poster (2008)

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See detailEffect of the content of partially hydrogenated oils on the physical and structural properties of bakery margarines
Cavillot, V; Danthine, Sabine ULg; Kervyn de meerendré, M. et al

Poster (2008)

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See detailEnzymatically prepared n-alkyl esters of glucuronic acid: The effect of freeze-drying conditions and hydrophobic chain length on thermal behavior
Blecker, Christophe ULg; Danthine, Sabine ULg; Petre, Maguy ULg et al

in Journal of Colloid & Interface Science (2008), 321(1), 154-158

In this work, some of the physicochemical properties of enzymatically prepared n-alkyl esters of glucuronic acid are presented. Two questions are addressed. The first concerns the influence of post ... [more ▼]

In this work, some of the physicochemical properties of enzymatically prepared n-alkyl esters of glucuronic acid are presented. Two questions are addressed. The first concerns the influence of post-purification freeze-drying condition's on octyl glucuronate thermotropic behavior. Depending on the amount of water added before freeze-drying, the alpha/beta anomeric ratio determined by H-1 NMR is affected and differences are observed in DSC thermograms probably due to polymorphism. The second question concerns the effect of hydrophobic chain length on the thermal behavior. An increase of both transition temperature and transition enthalpy is observed by increasing the number of carbon atoms in the alkyl chain (C8 < C10 < C12 < C14). This kind of results can provide relevant information for the processing and the practical use of these nonionic surfactants. (C) 2008 Elsevier Inc. All rights reserved. [less ▲]

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See detailHACCP organoleptique: guide pratique
Delacharlerie, Sophie ULg; de Biourge, Sandrine; Chèné, Christine et al

Book published by Les Presses Agronomiques de Gembloux asbl (2008)

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See detailDate flesh: Chemical composition and characteristics of the dietary fibre
Elleuch, Mohamed; Besbes, Souhail; Roiseux, Olivier et al

in Food Chemistry (2008), 111(3), 676-682

The date by-products of two date palm (Phoenix dactylifera L.) cultivars, Deglet-Nour and Allig, from the Degach region (Tunisia), were analysed for their main chemical composition. Studies were also ... [more ▼]

The date by-products of two date palm (Phoenix dactylifera L.) cultivars, Deglet-Nour and Allig, from the Degach region (Tunisia), were analysed for their main chemical composition. Studies were also conducted on the physicochemical properties (colour, water and oil-holding capacity and theological behaviour) of dietary fibre (DF) extracted from date flesh. The following values (on a dry matter basis: DM) were obtained for fleshes of Deglet-Nour and Allig cultivars, respectively: sucrose 52.7% and 13.9%, glucose 13.7% and 29.9%, fructose 12.6% and 29.0%, total dietary fibre 14.4% and 18.4%, protein 2.1% and 3%, ash 2.5% and 2.52%. Insoluble DF, the major fraction of total DF, constituted 9.19-11.7% DM for Deglet-Nour and Allig, respectively. The elaboration of DF concentrates from date fleshes was characterised by an extraction yield of 67%. The chemical composition of these DF concentrates showed high total DF contents (between 88% and 92.4% DM) and low protein and ash contents (8.98-9.12% and 2.0-2.1% DM, respectively). The DF concentrates showed a high water-holding capacity (similar to 15.5 g water/g sample) and oil-holding capacity (similar to 9.7 g oil/g sample),and pseudoplasticity behaviour of their suspensions. Thus, date DF concentrates may not only be an excellent source of DF but an ingredient for the food industry. (c) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailBlack cumin (Nigella sativa L.) and allepo pine (Pinus halepensis Mill.) seed oils : stability during thermal oxidation at 60°C and 100°C.
Cheikh-Rouhou, S.; Besbes, Souhail; Blecker, Christophe ULg et al

in Microbiol. Hyg. Alim. (2008), 19(56), 12-20

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See detailPartial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers
Besbes, Souhail; Attia, Hamadi; Deroanne, Claude et al

in Journal of Food Quality (2008), 31(4), 480-489

Pea fiber concentrate (PFC) and wheat fiber concentrate (WFC) were used as dietary fibers in beef burger formulation. These fibers were characterized in terms of chemical composition and techno-functional ... [more ▼]

Pea fiber concentrate (PFC) and wheat fiber concentrate (WFC) were used as dietary fibers in beef burger formulation. These fibers were characterized in terms of chemical composition and techno-functional properties. WFC and PFC presented similar water-binding capacity (3.12 g/g and 3.07 g/g, respectively), whereas a higher oil-binding capacity was observed for WFC (2.89 g/g versus 1.74 g/g). In this study, the level of PFC was fixed at 0.5%, whereas different levels of WFC (0.5%, 1% and 1.5%) were tested. The water-holding capacity of raw beef burger was significantly higher with the addition of fibers. The use of these dietary fibers in beef burger formulation improves their cooking properties, i.e., increases the cooking yield and decreases the shrinkage, and minimizes production cost without degradation of sensory properties. [less ▲]

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See detailAnalytical methodologies for quantification of ferulic acid and its oligomers
Barberousse, Helene; Roiseux, Olivier; Robert, Christelle et al

in Journal of the Science of Food and Agriculture (2008), 88(9), 1494-1511

Ferulic acid (4-hydroxy-3-methoxycinnamic acid) is the most widespread hydroxycinnamic acid in the plant world, where it is a key molecule in cell wall architecture. Owing to its high antioxidant ... [more ▼]

Ferulic acid (4-hydroxy-3-methoxycinnamic acid) is the most widespread hydroxycinnamic acid in the plant world, where it is a key molecule in cell wall architecture. Owing to its high antioxidant properties, ferulic acid shows large potential applications in food industry as well as in the health and cosmetic markets. There is thus a high interest in extracting this high-value compound from waste materials of the agricultural industry, which requires the selection of an appropriate quantification method. This paper therefore gives an overview of analytical methodologies developed over past decades for quantification of ferulic acid and its oligomers. (c) 2008 Society of Chemical Industry. [less ▲]

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See detailInfluence of nitrogen fertilizer treatments on soft wheat starch characteristics
Massaux, Carine; Sindic, Marianne ULg; Paridaens, A. M. et al

in Weegels, P. L.; Courtin, C. M.; Arrachid, A. (Eds.) et al Consummer driven cereal innovation: where science meets industry (2008)

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See detailSterol Composition Of Black Cumin (Nigella Sativa L.) And Aleppo Pine (Pinus Halepensis Mill.) Seed Oils
Cheikh-Rouhou, Salma; Besbes, Souhail; Lognay, Georges ULg et al

in Journal of Food Composition and Analysis (2008), 21(2), 162-168

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See detailEffect of the sowing date on physicochemical and fonctional properties of native starches extracted from European soft wheat (Triticum aestivum L.)
Massaux, Carine; Sindic, Marianne ULg; Paridaens, A.-M. et al

in Weegels, P. L.; Courtin, C. M.; Arrachid, A. (Eds.) et al Consummer driven cereal innovation: where science meets industry (2008)

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See detailInfluence of nitrogen fertilizer treatments on soft wheat starch characteristics
Massaux, Carine; Sindic, Marianne ULg; Lenartz, Jonathan et al

Poster (2008)

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See detailCauses et mécanismes de la perte de l’aptitude au fractionnement du maïs séché à haute température
Malumba Kamba, Paul ULg; Deroanne, Claude; Masimango, Thaddée et al

Poster (2007, December 10)

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. La fonction logistique à deux asymptotes permet une meilleure prévision des rendements d’extraction de l’amidon et des quantités des glutens récoltées au tamisage en fonction de la température du séchage. [less ▲]

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See detailNumerical and experimental characterization of flow in a radial flow cell with aspect ration one.
Detry, Jean; Jensen, B.; Koitzsch, R. et al

Conference (2007, December 10)

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See detailIsolation and identification of inulooligosaccharides resulting from inulin hydrolysis
Ronkart, Sebastien N; Blecker, Christophe ULg; Fourmanoir, Hélène et al

in Analytica Chimica Acta (2007), 604(1), 81-87

In this study, inulooligosaccharides (F-n-type inulin) resulting from the endo-inulinase hydrolysis of globe artichoke inulin were purified and characterized. The aim was to produce F-n oligomer standards ... [more ▼]

In this study, inulooligosaccharides (F-n-type inulin) resulting from the endo-inulinase hydrolysis of globe artichoke inulin were purified and characterized. The aim was to produce F-n oligomer standards with the intention of identifying them in the complex inulin chromatogram. Inulin was extracted from globe artichoke and presented a high average degree of polymerization (DP) of about 80 as determined by high-performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD). This inulin was hydrolyzed by a commercial endo-inulinase yielding a product with a very high F-n/GF(n), molecule ratio, thus limiting the interference of GF(n) during the purification process. High performance size exclusion chromatography was used to individually isolate and collect each retention peak corresponding to a specific oligomer. The purity of these fractions was checked by HPAEC-PAD and showed that relatively pure molecules were produced. Electrospray ionization mass spectrometry allowed the molecular weight determination of these purified oligomers and ascertained their DP as F-2, F-3 and F-4. These F2-4 standards were used with glucose, fructose, sucrose and GF(2-4) (commercially available) to spike commercial oligofructose products in order to determine the elution profile in the HPAEC-PAD chromatogram. [less ▲]

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