References of "Blecker, Christophe"
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See detailPhysiological and bio-functional properties of gum arabic: a notable interest for certain human diseases
Eloundou Mballa, Pierre; Goffin, Dorothée ULg; Destain, Jacqueline ULg et al

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

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See detailEtude des propriétés moussantes de la sève du palmier dattiers (Phoenix Dactylifera L.)
Makhlouf, Ines; Razafindralambo, Hary; Attia, Hamadi et al

Conference (2015, March 17)

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See detailStructural, functional, and ACE inhibitory properties of water-solublepolysaccharides from chickpea flours
Mokni Ghribi, abir; Sila, Assaâd; Maklouf Gafsi, Ines et al

in International Journal of Biological Macromolecules (2015), 75

tThe present study aimed to characterize and investigate the functional and angiotensin-I convertingenzyme (ACE) inhibition activities of chickpea water-soluble polysaccharides (CPWSP). Physico ... [more ▼]

tThe present study aimed to characterize and investigate the functional and angiotensin-I convertingenzyme (ACE) inhibition activities of chickpea water-soluble polysaccharides (CPWSP). Physico-chemicalcharacteristics were determined by nuclear magnetic resonance spectroscopy (NMR), Fourier transform-infrared spectroscopy (FT-IR) analysis, and X-ray diffractometry (XRD). Functional properties (waterholding capacity: WHC, water solubility index: WSI, swelling capacity: SC, oil holding capacity: OHC,foaming, and emulsion properties) and ACE activities were also investigated using well-established pro-cedures. The FT-IR spectra obtained for the CPWSP revealed two significant peaks, at about 3500 and500 cm−1, which corresponded to the carbohydrate region and were characteristic of polysaccharides.All spectra showed the presence of a broad absorption between 1500 and 670 cm−1, which could beattributed to C−H, C−O, and O−H bands in the polysaccharides. CPWSP had an XRD pattern that wastypical for a semi-crystalline polymer with a major crystalline reflection at 19.6◦C. They also displayedimportant techno-functional properties (SWC, WSI, WHC, and OHC) that can be modulated accordingto temperature. The CPWSP were also noted to display good anti-hypertensive activities. Overall, theresults indicate that CPWSP have attractive chemical, biological, and functional properties that makethem potential promising candidates for application as alternative additives in various food, cosmetic,and pharmaceutical preparations. [less ▲]

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See detailUtility of removing cholesterol from an industrial by-product- Buttermilk powder
Malik, Priyanka ULg; Danthine, Sabine ULg; Paul, Aman ULg et al

Poster (2015, January 30)

Almost 16% of milk produced in European Union is being converted to butter. Buttermilk, is a low cost by-product from butter manufacture and available in large quantities but has been considered ... [more ▼]

Almost 16% of milk produced in European Union is being converted to butter. Buttermilk, is a low cost by-product from butter manufacture and available in large quantities but has been considered invaluable for many years. When cream is churned to butter the stable oil in water emulsion is destabilized and milk fat globule membrane (MFGM) is disrupted which is released in buttermilk. Thus, over the last two decades it has gained considerable attention due to its specific composition (proteins and polar lipids) attributed towards the MFGM. In account to this composition of buttermilk powder, it finds application in food industry as a natural stabilizing and emulsifying agent. It also finds application as a source of total solids and is commercially being added upto 10% in many food products. However, it has limitation in such applications due to the presence of cholesterol (approx. 80mg/100g). Cholesterol is also an integral part of MFGM and is released into buttermilk with MFGM. The most suitable techniques to remove cholesterol from buttermilk powder are using β-cyclodextrin and cholesterol oxidase enzyme. To valorize this abundantly produced industrial by-product of butter industry and increase its application in health food industry, as well as extend its application in pharmaceutical industry and preparation of liposomes, it is important to remove cholesterol from buttermilk. [less ▲]

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See detailLangmuir film balance- A technique to study the interaction of β-cyclodextrin with cholesterol in milk fat globule membrane monolayers
Malik, Priyanka ULg; Danthine, Sabine ULg; Paul, Aman ULg et al

Poster (2015, January 30)

Milk is a natural complex system present as oil in water emulsion. The natural organisation of milk fat globules is stabilized by the presence of a natural membrane, called the milk fat globule membrane ... [more ▼]

Milk is a natural complex system present as oil in water emulsion. The natural organisation of milk fat globules is stabilized by the presence of a natural membrane, called the milk fat globule membrane (MFGM). It has tripartite structure consisting of a monolayer facing the inner triacylglycerol core and an external bilayer. This MFGM accounts for 2-6% of fat globule. The MFGM is composed of both polar lipids and proteins. Cholesterol is also present in MFGM and accounts for about 2% of MFGM. Langmuir film balance is a technique to study monolayers and is a useful tool to examine the effect of cholesterol removal on surface properties of MFGM. β-cyclodextrin has no surface activity of its own and is thus a useful tool to study the effect of cholesterol desorption on surface properties in membrane. The removal of monolayer cholesterol to the sub-phase is proportional to the area decrease of the monolayer at a constant surface pressure. Amount of cholesterol removed can also be calculated as a function of mean molecular area at a given pressure, time and temperature. Using the monolayer technique, it is possible to study the interactions between β-cyclodextrin and MFGM film as well as effect of cholesterol removal in altering the surface properties MFGM. [less ▲]

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See detailPurification and identification of novel antioxidant peptides from enzymatic hydrolysate of chickpea (Cicer arietinum L.) protein concentrate
Ghribi, Abir Mokni; Sila, Assaâd; Przybylski, Rémi et al

in Journal of functional foods (2015), 12

Enzymatic hydrolysis of chickpea protein concentrate (CP) by Alcalase® and some physiochemical and antioxidant properties of the resulting hydrolysate (CPH) were characterised. CPH displayed higher ... [more ▼]

Enzymatic hydrolysis of chickpea protein concentrate (CP) by Alcalase® and some physiochemical and antioxidant properties of the resulting hydrolysate (CPH) were characterised. CPH displayed higher antioxidant activity than CP. This hydrolysate was fractionated by size exclusion chromatography on a Sephadex G-25 into four major fractions (Fra.I, Fra.II, Fra.III, and Fra.IV). Fraction III, which exhibited the highest DPPH scavenging activity (54% at 1 mg/ml), was then fractionated by reversed-phase high performance liquid chromatography (RP-HPLC). Eleven antioxidant fractions were isolated and two peptide subfractions show antioxidant activity (P3 and P8). The P8 displayed the highest DPPH radicalscavenging activity (67%; at 200 g/ml) among these peptides subfractions. The molecular masses and amino acids sequences of the purified peptides were determined using ESIMS and ESIMS/MS, respectively. Their structures were identified as Asp-His-Gly and Val- Gly-Asp-Ile. These peptides did not show haemolytic activity towards bovine erythrocytes. The results suggest that CPH are good source of natural antioxidants. [less ▲]

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See detailEffect of enzymatic treatment on rheological properties, glass temperature transition and microstructure of date syrup
Abbès, Fatma; Masmoudi, Manel; Kchaou, Wissal et al

in LWT - Food Science and Technology (2015), 60

A knowledge of rheological properties is of importance in processing, handling, process design, product development and quality control. This study investigates the effect of commercial hydrolytic enzymes ... [more ▼]

A knowledge of rheological properties is of importance in processing, handling, process design, product development and quality control. This study investigates the effect of commercial hydrolytic enzymes (pectinase and cellulase) on rheological properties and glass temperature transition of date syrup. Date syrups obtained by enzymatic extraction exhibited a quasi Newtonian behaviour. The enzyme-treated date syrups showed the highest values of activation energy (Ea). Therefore, these syrups showed the most temperature dependency. Dynamic shear results revealed viscous behaviour for date syrups indicating that both syrups displayed liquid-like behaviour. Temperature significantly affected both (G') and (G''). The glass transition temperature (Tg) of date syrups varied between -39.56 and -45.74 °C depending on their composition. Glass transition temperature of date syrups decreased linearly with an increase in water content. [less ▲]

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See detailOptimization of a cheap and residential small-scale production of edible crickets with local by-products as an alternative protein-rich human food source in Ratanakiri Province (Cambodia)
Caparros Megido, Rudy ULg; Alabi, Taofic ULg; Nieus, Clément et al

in Journal of the Science of Food and Agriculture (2015)

Background - Health status of the indigenous people of the Ratanakiri Province, Cambodia, is significantly lower compared to the rest of the nation. The domestication and mass production of insects may ... [more ▼]

Background - Health status of the indigenous people of the Ratanakiri Province, Cambodia, is significantly lower compared to the rest of the nation. The domestication and mass production of insects may represent a sustainable, cost effective and high quality alternative source of protein to traditional livestock. This study aimed to optimise a cheap and residential cricket breeding system based on unused wild resources. The cricket development, Teleogryllus testaceus (Walker), under seven diets composed of taro aerial parts, young cassava leaves, young cashew leaves and brown rice flour (with or without banana slices), versus a traditionally used broiler feed diet was studied. Results - Cricket mortality was low in all diets, except the two cashew-based diets. Total biomass was significantly higher under the broiler feed, in addition to the two diets containing a combination of cassava leaf powder and brown rice. Yet, crickets fed with the taro diet had the highest percentage of protein. Concerning the breeding system cost, units using cassava leaves were the cheapest ones. Conclusion – Diets based of cassava leaves seems to be the most promising ones. Nevertheless, to produce crickets with a high body mass and a high protein level, a new experiment must be realised in which the cassava leaf maturity will be adapted to fit with the cricket growth stage. Moreover, to reduce the cost of the breeding units, handmade local products should be used instead of purchased components. [less ▲]

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See detailUse of 13C-NMR in structural elucidation of polysaccharides: case of locust bean gum
Gillet, Sébastien ULg; Aguedo, Mario ULg; Blecker, Christophe ULg et al

Poster (2014, November 25)

Locust bean gum (LBG) galactomannans are polysaccharides consisting of a β-(1→4) D-mannopyranosyl backbone substituted to varying degrees in α-(1→6) with single D-galactopyranosyl residues. This basic ... [more ▼]

Locust bean gum (LBG) galactomannans are polysaccharides consisting of a β-(1→4) D-mannopyranosyl backbone substituted to varying degrees in α-(1→6) with single D-galactopyranosyl residues. This basic structure is the same for all galactomannans (Fig. 2). However, when locust bean gum is extracted at different temperatures, the generated fractions exhibit different properties in aqueous solution (viscosity, viscoelasticity, gel formation, thermohydrolysis resistance, etc.). This means that there are differences within the fine structure of the polymers (although the basic structure is the same). Analysis of [13C]-NMR spectra of galactomannans, in combination with other techniques, can provide capital information about fine structural elucidation of the polymers. The method specifies the distribution of lateral galactosyls along the main chain of mannans. Two fractions extracted from locust bean gum at 25 and 80 °C (respectively GM25 and GM80) were comparatively studied by [13C]-NMR. Mannosyls/Galactosyls (M/G) ratios can be determined by considering the intensities of C-1 mannose and galactose signals in [13C]-NMR spectra. This method provides results relatively close to those obtained by GC-MS analysis. Spectra also showed that resonance from C4 of D-mannose residues were split, in evident dependence upon the nearest-neighbor probabilities (“diad frequencies”) of D-galactosyl groups along the mannan chains (Fig. 2). Diad frequencies were obtained by integrating C4(Man) peak areas. F11, F21/F12 and F22 gave respectively the di-, mono- or non-substituted mannose pairs proportions. High percentages of F11 and F22 therefore indicate a more non-homogeneous distribution of lateral galactosyls along the polysaccharide backbone as observed for GM80. The percentages of total lateral substituents obtained by C4(Man) peak analysis [F11 + (F21 or F12)/2] were fairly well correlated with M/G ratios. Splitting of the C-6 substituted D-mannose resonance provides, therefore the basis for determining the next-nearest-neighbor probabilities (triad frequencies) (Fig. 2). However, the spectrum is often not sufficiently resolved to accurately quantify and interpret the results. [less ▲]

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See detailTexture and Stability of Sunflower Halva Produced from Different Particle Size Tahini
Mureșan, Vlad; Cuibus, Lucian; Olari, Anna et al

Conference (2014, September 26)

The aim of this work was to assess the influence of tahini particle size on sunflower halva texture ans stability.

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See detailLe secret des crèmes foisonnées
Petrut, Raul Flaviu ULg; Danthine, Sabine ULg; Blecker, Christophe ULg

Poster (2014, September 26)

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See detailCrystallization behaviour of binary fat blends containing shea stearin as hard fat
Danthine, Sabine ULg; Delatte, S; Blecker, Christophe ULg et al

Conference (2014, September 15)

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See detailInvestigation of the thermal and structural behavior of two lauric fats in bulk and oil-in-water emulsion states
Petrut, Raul Flaviu ULg; Anihouvi, Prudent Placide; Blecker, Christophe ULg et al

Poster (2014, September 14)

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See detailBatch enzymatic interesterification of fat blends using microwave
Danthine, Sabine ULg; Simon, C.; Richel, Aurore ULg et al

Poster (2014, September)

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See detailMealworms: Alternate Source of Lipids
Danthine, Sabine ULg; Blecker, Christophe ULg; Paul, Aman ULg et al

Scientific conference (2014, May 16)

The aim of present study was to determine the physicochemical properties of the oil obtained from Tenebrio molitor larvae (mealworms) and explore its potential as edible oil. Five batches of Tenebrio ... [more ▼]

The aim of present study was to determine the physicochemical properties of the oil obtained from Tenebrio molitor larvae (mealworms) and explore its potential as edible oil. Five batches of Tenebrio molitor larvae were investigated for their lipid content and physiochemical properties. Three batches were reared in lab (3 different productions) and two were purchased from a local supplier. The lipids were extracted using a cold extraction technique employing 2:1 ratio chloroform/methanol as solvent. The fatty acid profile was determined using gas chromatography and triacylglycerol profile using HPLC. The thermal properties of the lipid extracts were also analyzed using differential scanning calorimetry. All the samples contained high amount of unsaturated fatty acids. The chemical composition and the thermal properties of the samples varied with the source. With this quantity and quality of lipid content, mealworms offer potential as an important source of edible lipids. [less ▲]

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See detailBelgian Grasshoppers: A Nutritious Food Source
Paul, Aman ULg; Frederich, Michel ULg; Blecker, Christophe ULg et al

Poster (2014, May 14)

Rapid urbanization and rising economies are creating shifts in the composition of global food demand, so it is necessary to explore new sources of food with better nutritional profile. Among the ... [more ▼]

Rapid urbanization and rising economies are creating shifts in the composition of global food demand, so it is necessary to explore new sources of food with better nutritional profile. Among the alternative food that exists are the grasshoppers, about 80 species of which are consumed worldwide. Grasshoppers are not only rich source of proteins and lipids but also some important minor component like vitamins and minerals. Edible species of grasshopper in Belgium were identified and attempts were made for the lab rearing of meadow grasshopper (Chorthippus parallelus). The lipids as well as protein contents of meadow grasshopper (Chorthippus parallelus) & long winged conehead (Conocephalus discolor) were investigated. The fatty acid compositions of these two species were determined by gas chromatography. Some of the physicochemical properties of the lipids extracted were also analyzed. These two grasshopper species could be really nutritious source of food. [less ▲]

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See detailLocusts and Grasshoppers: Future Foods?
Paul, Aman ULg; Frederich, Michel ULg; Uyttenbroeck, Roel ULg et al

Scientific conference (2014, May 08)

Consuming locusts and grasshoppers as food is not a new concept, because some people have been doing it for a long time and there are many references in the religious literature to support this. About 80 ... [more ▼]

Consuming locusts and grasshoppers as food is not a new concept, because some people have been doing it for a long time and there are many references in the religious literature to support this. About 80 locust and grasshopper species are consumed worldwide, and the large majority of grasshopper species are edible. From the nutritional point of view they are an excellent source of proteins, lipids and other minor components like vitamins and minerals. They are an excellent source of amino acids and their lipids contain a large majority of unsaturated fatty acids. Environmentalists have supported human consumption of grasshoppers owing to the facts that they usually appear as pests. Using them as food could help reduce their population and result in limited application of harmful pesticides. Their production usually generates lesser amount of greenhouse gases & ammonia; a lower amount of water is required for their production in comparison to conventional proteins sources. Some species of grasshoppers usually feed on dead organic matter, this reduces the environmental load. In the developing world, catching of grasshoppers and selling them for human consumption has played a key role in improving the livelihood of women and underprivileged children. Eating grasshopper and locust is not a very common practice in temperate areas. However it is a very common practice in the tropical areas of world because of the higher density, bigger size of the insect and yearlong availability in such areas. To encourage their consumption in temperate areas, it is now necessary to perform accurate research regarding food safety (minor components, toxicity, allergens,…) but also to develop value added products to make it easier for people to adapt with entomophagy. Furthermore we have to develop methods for commercial production and organize awareness campaigns to explain about the nutritional and other benefits related to locust & grasshopper consumption as food to people. [less ▲]

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See detailEnzymatic process for the fractionation of baker’s yeast cell wall (Saccharomyces cerevisiae)
Borchani, Chema; Fonteyn, Fabienne; Jamin, Guilhem et al

in Food Chemistry (2014), 163

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See detailLes insectes, des aliments?
Blecker, Christophe ULg

Conference (2014, May 02)

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