References of "Wathelet, Bernard"
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See detailEgg and whole-body amino acid profile of African bonytongue (Heterotis niloticus) with an estimation of their dietary indispensable amino acids requirements
Momentcham, Serge-Eric; Wathelet, Bernard ULg; Pouomogne, Victor et al

in Fish Physiology and Biochemistry (2009)

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See detailA Step-Forward Method Of Quantitative Analysis Of Enzymatically Produced Isomaltooligosaccharide Preparations By Aec-Pad
Goffin, Dorothée ULg; Robert, Christelle; Wathelet, Bernard ULg et al

in Chromatographia (2009), 69(3-4),

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See detailCalorimetric study of milk fat/rapeseed oil blends and their interesterification products
Aguedo, Mario ULg; Giet, Jean-Michel ULg; Hanon, Emilien ULg et al

in European Journal of Lipid Science and Technology [=EJLST] (2009), 111(4), 376-385

Milk fat (MF) and rapeseed oil (RO) blends were analyzed by differential scanning calorimetry (DSC). It was shown that peak and onset temperatures can be used to determine the percentage of each fat in ... [more ▼]

Milk fat (MF) and rapeseed oil (RO) blends were analyzed by differential scanning calorimetry (DSC). It was shown that peak and onset temperatures can be used to determine the percentage of each fat in the blend and that the relative enthalpy of one peak assigned to low-melting triacylglycerols (TAG) can also be used to determine the percentage of RO in the blend. A linear relation was also established between IMF content of the blend and its dropping point (DP), indicating that DP can be linearly related with the above DSC data. A blend of MF/RO 70 : 30 (wt/wt) was then chosen as a model system for enzymatic interesterification (EIE). The applicability of DSC analyses to EIE products was checked and a correct correlation could be established between DSC values and the interesterification degree and DP. Among the data from the DSC profiles, the peak associated with low-melting TAG was the best indicator of the reaction course. In the same way, a high-melting MF stearin fraction was interesterified. with RO. In that case, onset temperatures and peak "a" were better reaction indicators than for the interesterified MF/RO blend. We therefore suggest that values from DSC endotherms could be used to monitor EIE of fat blends. [less ▲]

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See detailSynthèse et propriétés tensioactives de nouveaux surfactants provenant de matières premières renouvelables.
Laurent, Pascal ULg; Razafindralambo, Hary ULg; Wathelet, Bernard ULg et al

Poster (2009)

A l'heure actuelle, le bioraffinage se présente de plus en plus comme une alternative prometteuse aux filières pétrochimiques puisqu'il vise à la fois le remplacement d'une partie du pétrole comme source ... [more ▼]

A l'heure actuelle, le bioraffinage se présente de plus en plus comme une alternative prometteuse aux filières pétrochimiques puisqu'il vise à la fois le remplacement d'une partie du pétrole comme source d'énergie et le développement de produits chimiques issus de la biomasse (végétale principalement) tels que détergents, produits phytopharmaceutiques, dissolvants, matières plastiques, etc. La valorisation de carbohydrates provenant de matières premières renouvelables fait ainsi actuellement l'objet de nombreuses recherches. Dans ce cadre, la synthèse de nouveaux tensioactifs non ioniques dérivés des acides Dglucuronique et D-galacturonique a été effectuée. [less ▲]

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See detailEffect of protective compounds on the survival, electrolyte leakage and lipid degradation of freeze-dried Weissella paramesenteroides LC11 during storage.
Yao, Amenan Anastasie ULg; Wathelet, Bernard ULg; Thonart, Philippe ULg

in Journal of Microbiology and Biotechnology (2009), 19(8), 810-817

The effect of cryoprotectants (maltodextrin+glycerol) and cryoprotectants+antioxidant [ascorbic acid and/or butylated hydroxytoluene (BHT)] mixtures on the survival, electrolyte leakage, and lipid ... [more ▼]

The effect of cryoprotectants (maltodextrin+glycerol) and cryoprotectants+antioxidant [ascorbic acid and/or butylated hydroxytoluene (BHT)] mixtures on the survival, electrolyte leakage, and lipid degradation of freeze-dried Weissella paramesenteroides LC11 during storage was investigated and compared with that of the control (cells without additives) over a 90-day storage period at 4 or 20 degrees in glass tubes with water activity (a(w)) of 0.23. The survival, electrolyte leakage, and lipid degradation were evaluated through colony counts, electrical conductivity, and thiobarbituric acid reactive substances (TBARS) content, respectively. The fatty acids composition was determined by gas chromatography, in both the total lipid extract and the polar lipid fraction, and compared with that of the control after the 90-day storage period. As the storage proceeded, increases in leakage value and TBARS content, as well as a decrease in viability, were observed. After 90 days of storage, the major fatty acids found in both the total lipid extract and the polar lipid fraction were palmitic (16:0), palmitoleic (16:1), stearic (18:0), oleic (18:1), linoleic (18:2), and linolenic (18:3) acids. The survival, leakage value, TBARS content and 18:2/16:0 or 18:3/16:0 ratio were the greatest for the protected strain held at 4 degrees . Cells with the cryoprotectants+BHT mixture showed the highest percentage of survival and 18:2/16:0 or 18:3/16:0 ratio in both lipid extracts, as well as the lowest leakage value and TBARS content after the 90-day storage period. Drying cells with the cryoprotectants+BHT mixture considerably slowed down polar lipid degradation and loss of membrane integrity, resulting in improved viability during storage. [less ▲]

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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 detailCombining Feed, Food and Non-Food Uses of Lupin for Sustainability
Froidmont, E.; Delcarte, J.; Wathelet, Jean-Paul ULg et al

in III International Scientific Symposium "Farm Machinery and Process Management in Sustainable Agriculture (2008)

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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 detailThe alternative food path or the very little diversified diet hypothesis, chapter 5.3
Malaisse, François ULg; Lognay, Georges ULg; Haubruge, Eric ULg et al

in Big Bone Disease - A multidisciplinary approach of Kashin-Beck disease in Tibet Autonomous Region (P.R. China) (2008)

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See detailProtinet - chapter 5.4
Malaisse, François ULg; Mathieu, Françoise; Lognay, Georges ULg et al

in Big Bone Disease - A multidisciplinary approach of Kashin-Beck disease in Tibet Autonomous Region (P.R. China) (2008)

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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 detailProtein And Amino Acid Profiles Of Tunisian Deglet Nour And Allig Date Palm Fruit Seeds
Bouaziz, Mohamed; Besbes, Souhail; Blecker, Christophe ULg et al

in Fruits (2008), 63(1),

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

Poster (2008)

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See detailSynthèse de nouveaux surfactants dérivés des acides D-glucuronique et D-galacturonique.
Laurent, Pascal ULg; Richel, Aurore ULg; Richard, Gaetan ULg et al

Poster (2008)

A l'heure actuelle, le bioraffinage se présente de plus en plus comme une alternative prometteuse aux filières pétrochimiques puisqu'il vise à la fois le remplacement d'une partie du pétrole comme source ... [more ▼]

A l'heure actuelle, le bioraffinage se présente de plus en plus comme une alternative prometteuse aux filières pétrochimiques puisqu'il vise à la fois le remplacement d'une partie du pétrole comme source d'énergie et le développement de produits chimiques issus de la biomasse (végétale principalement) tels que détergents, produits phytopharmaceutiques, dissolvants, matières plastiques, etc. La valorisation de carbohydrates provenant de matières premières renouvelables [1] fait ainsi actuellement l'objet de nombreuses recherches. Dans ce cadre, la synthèse de nouveaux tensioactifs non ioniques dérivés des acides Dglucuronique et D-galacturonique a été effectuée de manière chimique et/ou enzymatique. [less ▲]

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See detailMutualisme pucerons-fourmis : étude des bénéfices retirés par les colonies d’Aphis fabae en milieu extérieur
Verheggen, François ULg; Detrain, Claire; Diez, Lise et al

Conference (2008)

Aphid-Ant relationships are common examples of mutualism. Aphids are indeed submitted to predation and therefore require protection, while ants are continuously looking for new sugar sources. The present ... [more ▼]

Aphid-Ant relationships are common examples of mutualism. Aphids are indeed submitted to predation and therefore require protection, while ants are continuously looking for new sugar sources. The present work aimed to study the benefits that a mutualistic relationship with Lasius niger (Hymenoptera : Formicidae) could bring to the black bean aphid Aphis fabae (Homoptera, Aphididae). Several parameters were observed in the field, on broad bean plants infested with an initial amount of 100 A. fabae and in presence or not of a L. niger colony. More aphids were observed on plants being visited by ants as well as a higher proportion of winged individuals. One explanation is that fewer predators were observed on plants being visited by ants, demonstrating their protective role. However, the number of parasitized aphids was not reduced in presence of L. niger. On the other hand, fewer different aphid species were present on plants foraged by ants, what suggests that they could exert a predation on unattended aphids. Our observations do not allow to conclude on any impact of L. niger on the fitness of the aphid host plant, although fewer exuvia and honeydew spots were observed when they were present. All these results confirm that L. niger increase the fitness of A. fabae colonies mainly by decreasing the number of predators and by reducing competition from aphid species unattended by ants. [less ▲]

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See detailEffect Of Variety And Harvest Date On Pectin Extracted From Chicory Roots (Cichorium Intybus L.)
Robert, Christelle; Happi Emaga, Thomas; Wathelet, Bernard ULg et al

in Food Chemistry (2008), 108(3),

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See detailComposition And Physicochemical Extracted From Whole Seeds By Acid Properties Of Locust Bean Gum Or Water Dehulling Pre-Treatment
Dakia, Patrick; Blecker, Christophe ULg; Robert, Chiristelle et al

in Food Hydrocolloids (2008), 22(5),

Detailed reference viewed: 81 (4 ULg)