References of "Massaux, Carine"
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See detailInsight in variability of apparent endoxylanase and endoxylanase inhibitor levels in wheat kernels
Dornez, Emmie; Joye, Iris J.; Gebeurs, Kurt et al

in Journal of the Science of Food and Agriculture (2006), 86(11), 1610-1617

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See detailRapid visco analyser: influence des caractéristiques intrinsèques de l'amidon et des activités alpha-amylasiques sur les propriétés de gélification des moutures de blés tendres
Lenartz, Jonathan; Sinnaeve, Georges; Massaux, Carine et al

in Industrie des céréales (2006), 147

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See detailL'amidon natif du grain de blé: un composé naturel à valoriser par la connaissance de ses propriétés techno-fonctionnelles?
Massaux, Carine; Bodson, Bernard ULg; Lenartz, J. et al

Conference given outside the academic context (2006)

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See detailInfluence of residual alpha-amylase activity on the pasting properties of extracted wheat starch.
Lenartz, Jonathan; Sinnaeve, Georges; Massaux, Carine et al

Poster (2005, June)

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See detailRVA : a tool to determine the intrinsic pasting properties of starch in groung wheat, flour and native starch.
Sinnaeve, Georges; Lenartz, Jonathan; Massaux, Carine et al

Conference (2005, March 23)

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See detailThe relationship between Hagberg Falling Number, a -amylase activity of wheat grains and the wholemeal pasting properties determinated by the Rapid Visco Analyser
Lenartz, Jonathan; Massaux, Carine; Sinnaeve, Georges et al

Conference (2003, March 25)

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See detailIs the Hagberg Falling Number always linked to the a - amylase activity of wheat ?
Lenartz, Jonathan; Massaux, Carine; Sinnaeve, Georges et al

Scientific conference (2002, September 25)

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See detailEtude comparative de la fabrication du fromage de lactoserum type ricotta par thermo-coagulation et par les hautes pressions hydrostatiques.
Besbes, Souhail; Massaux, Carine; Sindic, Marianne ULg et al

Conference (2001, February 09)

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See detailHigh pressure-induced gel formation of chicken meat patties
Massaux, Carine; Bitar, C.; Bera, François ULg et al

in High Pressure Research (2000), 19(1-6), 465-473

High pressure treatments produce gelified chicken meat patties with new properties thigh water retention and cohesive texture) and without salt or fat addition. In comparison with heat-induced patties ... [more ▼]

High pressure treatments produce gelified chicken meat patties with new properties thigh water retention and cohesive texture) and without salt or fat addition. In comparison with heat-induced patties, the pressurised patties present an equivalent hardness with better water binding properties. Pressurisation causes an increase of the colour lightness parameter (L*) and a decrease of redness (a*) and yellowness (b*); but the meat discoloration provoked by the pressure treatments is less significant than the colour changes induced by heating. The pressure-gelation of chicken meat patties is affected by the intensity, the duration and the temperature of the process. The elevation of pressure from 400 to 600 MPa enhances the texture qualities and the water binding capacity of formed gels. A positive effect on texture quality. is observed by prolonging the pressurisation time up to 30 min. The pressurisation temperature (between 15 and 40 degreesC) has no effect on product quality. Addition of salt (fat) prevents (reduces) the gelation ability of meat patties under pressure, whereas it improves the texture of heat-induced gels. [less ▲]

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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 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

Poster (1998)

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See detailInfluence des hautes pressions hydrostatiques sur la congélation-décongélation de la viande de porc.
Massaux, Carine; Bera, François ULg; Steyer, Bénédicte et al

Poster (1997, December)

Detailed reference viewed: 13 (0 ULg)