References of "Paquot, Michel"
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See detailFractionation process to produce a new milk ingredient enriched in phospholipids and sphingolipids
Bodson, P.; Dalemans, D.; Danthine, Sabine ULg et al

Poster (2008, October)

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See detailStudy of the stability and the physical property changes of amorphous inulin during moisture adsorption
Ronkart, S.; Paquot, Michel ULg; Fougnies, C. et al

Poster (2008, July)

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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 detailStudy of the acid hydrolysis of pectin extracted from sugar beet pulp
Valepyn, Emmanuel ULg; Robert, Christelle; Paquot, Michel ULg

Poster (2008, April)

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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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See detailApplication of a chemoselective ligation strategy to the M1 factor of virginiamycin
Nott, Katherine ULg; Tatibouët, Arnaud; Rollin, Patrick et al

Poster (2008, March 26)

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See detailPolar lipids analysis from the MFGM by SPE and HPLC-ELSD
Bodson, Pascal ULg; Danthine, Sabine ULg; Blecker, Christophe ULg et al

Poster (2008, January 23)

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See detailAnalyse des lipides polaires de la MFGM par SPE et HPLC-ELSD
Bodson, Pascal ULg; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in CRAW Gembloux (Ed.) Treizième Carrefour des Productions Animales : Vérités et Contre-Vérités (2008, January 23)

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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 detailEnrichment of anhydrous milk fat in polyunsaturated fatty acid residues from linseed and rapeseed oils through enzymatic interesterification
Aguedo, Mario ULg; Hanon, EMILIEN ULg; Danthine, Sabine ULg et al

in Journal of Agricultural and Food Chemistry (2008), 56(5), 1757-1765

Lipozyme TL IM was used in a solvent-free batch and microaqueous system for enzymatic interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in ... [more ▼]

Lipozyme TL IM was used in a solvent-free batch and microaqueous system for enzymatic interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in one ternary blend. The aim was to obtain and characterize physicochemically fats enriched with unsaturated C-18 fatty acids (oleic, linoleic, and, especially, linolenic acids) from natural vegetable oils. Binary blends of AMF/LO 100/0, 90/10, 80/20, 70/30, and 60/40 (w/w) were interesterified. The change in triacylglycerol (TAG) profiles showed that quasi-equilibrium conditions were reached after 4-6 h of reaction. Free fatty acid contents < 1%. The decrease in solid fat content and in dropping point temperature obtained with increasing content of LO and interesterification resulted in good plastic properties for the products originating from the blends 70/30 and 60/40. This was confirmed by textural measurements. Melting profiles determined by differential scanning calorimetry showed complete disappearance of low-melting TAGs from LO and the formation of intermediary species with a lower melting temperature. Oxidative stability of the interesterified products was diminished with increasing LO content, resulting in low oxidation induction times. A ternary blend composed of AMF/RO/LO 70/20/10 gave satisfactory rheological and oxidative properties, fulfilling the requirements for a marketable spread and, moreover, offering increased potential health benefits due to the enriched content in polyunsatured fatty acid residues. [less ▲]

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See detailOptimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology
Masmoudi, Manel; Besbes, Souhail; Chaabouni, Moncef et al

in Carbohydrate Polymers (2008), 74(2), 185-192

Response surface methodology was used to optimize pectin recovery from lemon by-product using an acidified date juice as extraction solution. When enriched in pectin, this latter can be useful for ... [more ▼]

Response surface methodology was used to optimize pectin recovery from lemon by-product using an acidified date juice as extraction solution. When enriched in pectin, this latter can be useful for preparation of date-lemon jelly. The effects of three parameters namely temperature, pH and extraction time, on pectin extraction were Studied. The fitted mathematical model allowed Lis to plot response surfaces as well as isoresponse curves and to determine optimal extraction conditions. Results clearly indicated that the temperature was the main factor influencing the pectin yield which increased with temperature and time or decreasing pH. The selected optimal conditions were: temperature 84.34 degrees C extraction time 3 h 34 min and pH 2.8. These conditions yielded about 11.21%, of pectin versus 10.89% for the predicted value. (C) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailCharacterization of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design
Happi Emaga, Thomas ULg; Ronkart, Sébastien ULg; Robert, Christelle et al

in Food Chemistry (2008), 108(2), 463-471

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See detailDietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties.
Happi Emaga, Thomas ULg; Robert, Christelle; Ronkart, Sébastien ULg et al

in Bioresource Technology (2008), 99(10), 4346-4354

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See detailChangements texturaux et biochimiques des fruits du bananier au cours de la maturation. Leur influence sur la preservation de la qualite du fruit et la maitrise de la maturation.
Happi Emaga, Thomas; Wathelet, Bernard ULg; Paquot, Michel ULg

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2008), 12(1), 89-98

The best conservation of the initial quality of the banana trees fruits after harvest requires a full understanding of their process of maturation and senescence. Maturation is an irreversible phenomenon ... [more ▼]

The best conservation of the initial quality of the banana trees fruits after harvest requires a full understanding of their process of maturation and senescence. Maturation is an irreversible phenomenon, highly coordinated, genetically programmed and involving a series of physiological, biochemical and organoleptic changes. Textural softening during ripening leads to adverse effects and spoilage upon storage. This process is influenced by ethylene, carbon dioxide, temperature and oxygen. The major classes of cell wall polysaccharides that undergo modifications during ripening are starch, pectins, cellulose and hemicelluloses. These modifications are allotted to the action of enzymes. [less ▲]

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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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