References of "Blecker, Christophe"
     in
Bookmark and Share    
Full Text
Peer Reviewed
See detailMilk-clotting properties of plant rennets and their enzymatic, rheological and sensory role in cheese making: a Review
Ben Amira, Amal; Besbes, Souhail; Attia, Hamadi et al

in International Journal of Food Properties (in press)

Plant rennets hold an important position amongst various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese ... [more ▼]

Plant rennets hold an important position amongst various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese alongside reduced supply of calf rennet. Thus, a literature synthesis is presented to investigate recent achievements on their functional properties and enzymatic role in cheese making. Efforts have also been done to compare certain rheological and sensory properties of final products, arising from some plant and animal based rennets. In fact, some coagulants such as actinidin or dubiumin produce cheeses with sensory qualities similar to those produced by animal rennet. Others, like ginger, cucumisin or hieronymain proteases contribute to develop very different textures and flavors, due to excessive proteolytic activity and production of bitter peptides. For milk-clotting enzymes with high non-specific action, several improvement strategies have been developed to produce cheeses with sensory properties close to those of animal rennet. For example, the mixture of coagulants (cardosins/chymosin), the selection of appropriate milk or its ultrafiltration, as well as the increase of salting time of cheese during ripening could be efficient ways to improve texture and reduce bitterness. Concerning cheeses with high yield loss, the whey could be used for a traditional production of whey cheese. To conclude, the selection of appropriate plant rennet with high MCA/PA ratio and the optimization of all coagulation parameters play a central role in manufacturing cheese with superior rheological and sensory properties. [less ▲]

Detailed reference viewed: 46 (5 ULiège)
Peer Reviewed
See detailPhysiological and bio-functional properties of gum arabic: a notable interest for certain human diseases
Eloundou Mballa, Pierre; Goffin, Dorothée ULiege; Destain, Jacqueline ULiege et al

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

Detailed reference viewed: 272 (156 ULiège)
Full Text
See detailDe la R&D à la mise sur le marché de produits industriels, évolutions de la recherche au service des entreprises
Blecker, Christophe ULiege

Conference (2017, September 26)

Ce séminaire retrace par des exemples concrets de développement de produits l'évolution des interactions entre le secteur alimentaire et la recherche fondamentale et appliquée. L'objectif est de mettre en ... [more ▼]

Ce séminaire retrace par des exemples concrets de développement de produits l'évolution des interactions entre le secteur alimentaire et la recherche fondamentale et appliquée. L'objectif est de mettre en avant l'apport de certaines méthodes de travail pour obtenir un partenariat entreprises-centres de recherche optimal. Pour conclure, il présente les principaux résultats de recherche dont son domaine dont les entreprises pourraient trouver un intérêt. [less ▲]

Detailed reference viewed: 19 (1 ULiège)
Full Text
Peer Reviewed
See detailAir-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose
Wouters, Arno G.B.; Fierens, Ellen; Rombouts, Ine et al

in Food Hydrocolloids (2017), (73), 284-294

Enzymatically hydrolyzed wheat gluten proteins may be a valuable alternative to animal proteins as foaming agents in food. Studies of the air-water (A-W) interfacial properties of such hydrolysates in ... [more ▼]

Enzymatically hydrolyzed wheat gluten proteins may be a valuable alternative to animal proteins as foaming agents in food. Studies of the air-water (A-W) interfacial properties of such hydrolysates in aqueous solutions contribute to the understanding of their functionality in food systems. We here studied the A-W interfacial characteristics of wheat gluten hydrolysates (GHs) in the absence and presence of sucrose. Sucrose increased (P < 0.05) the foaming capacity, which is the initial amount of foam formed, of GHs. This is probably related to an increased affinity of GHs for the A-W interface in the presence of sucrose, as could be observed by higher (P < 0.05) rates of diffusion to and adsorption at the A-W interface of the GH constituents in sucrose solution compared to those in water. Furthermore, the surface dilatational moduli of GH protein films at A-Winterfaces were in most cases higher (P < 0.05) in a sucrose solution than in water. The latter could only partly be related to differences in foam stability. Surface hydrophobicity and intrinsic tryptophan fluorescence measurements revealed that protein conformational changes in the presence of sucrose might be at the basis of the observed differences. Another possibility is that the hydrophilic sucrose molecules in the bulk cause the more hydrophobic protein molecules to concentrate at the interface, more so than in water. In conclusion, it is crucial to investigate the foaming of plant protein hydrolysates in media more complex than water, as other nonsurface-active food ingredients alter their interfacial behavior. [less ▲]

Detailed reference viewed: 12 (0 ULiège)
Full Text
Peer Reviewed
See detailInsect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae
Paul, Aman ULiege; Frederich, Michel ULiege; Caparros Megido, Rudy ULiege et al

in Journal of Asia-Pacific Entomology (2017), 20(2), 337-340

In order to explore some potential insect sources of food lipids, the lipid compositions of three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) were analyzed and ... [more ▼]

In order to explore some potential insect sources of food lipids, the lipid compositions of three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) were analyzed and compared with those of Tenebrio molitor larvae. A. domesticus, Co. discolor, Ch. parallelus and T. molitor larvae were found to contain approximately 15%, 13%, 10% and 32% lipids on dry weight, respectively. The lipids from three Orthopterans contain much higher amounts of essential fatty acids than those of T. molitor larvae. The two Orthopterans of the suborder Ensifera i.e., A. domesticus and Co. discolor contain linoleic acid in major quantities, while Ch. parallelus of the suborder Caelifera, contain α-linolenic acid in major quantities. The consumption of linoleic and α-linolenic fatty acid is linked with numerous health promoting effects. The factors that contribute to differences in fatty acid profiles of these insects are being discussed. At last the nutritional parameters including polyunsaturated to saturated and omega 6 to omega 3 fatty acid ratios of these insect lipids are also being discussed to understand the potential role of these lipids in human nutrition. [less ▲]

Detailed reference viewed: 140 (30 ULiège)
Full Text
See detailResearch in Food Science and Formulation : From raw material to final product
Blecker, Christophe ULiege

Conference (2017, May 23)

Detailed reference viewed: 17 (0 ULiège)
Full Text
Peer Reviewed
See detailTechnological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology
Ben Amira, Amal; Mokni, Abir; Yaich, Hela et al

in Food Chemistry (2017), 237

The aim of this paper was to optimize extraction conditions of C. cardunculus rennet by response surface methodology, in order to maximize its milk-clotting activity (MCA). The second objective was to ... [more ▼]

The aim of this paper was to optimize extraction conditions of C. cardunculus rennet by response surface methodology, in order to maximize its milk-clotting activity (MCA). The second objective was to examine the effect of different amounts of the optimized extract and the type of milk, on technological characteristics of the obtained gels. Results of the central composite design showed that the optimum extraction conditions, corresponding to maximum MCA (9.550 CAU/mL), were selected as follows: Grinding time 30 s, pH 3, extraction time 50 min and solid to liquid ratio 15 g/100 mL. According to technological properties, it can be concluded that C. cardunculus extract exhibited an excellent efficiency on raw milk, in term of dynamic moduli and gel firmness, as compared to chymosin. A good gelation time and WHC were also obtained. Consequently, the optimized C. cardunculus rennet has the potential to be employed as an efficient milk-clotting agent. [less ▲]

Detailed reference viewed: 5 (0 ULiège)
Full Text
See detailMilk-clotting enzymes from wild cardoon flowers: identification and technological characterization
Ben Amira, Amal; Bauwens, Julien; De Pauw, Edwin ULiege et al

Conference (2017, April 12)

Detailed reference viewed: 21 (1 ULiège)
Full Text
Peer Reviewed
See detailStructure impact of two galactomannan fractions on their viscosity properties in dilute solution, unperturbed state and gel state
Gillet, Sébastien; Aguedo, Mario ULiege; Petrut, Raoul et al

in International Journal of Biological Macromolecules (2017), 96

Detailed reference viewed: 51 (12 ULiège)
See detailInterfacial properties of milk fat globule membrane- A langmuir film balance study
Malik, Priyanka ULiege; Danthine, Sabine ULiege; Blecker, Christophe ULiege

Poster (2017, February 07)

Milk fat globule membrane provides stability to the lipids in milk. The backbone of the milk fat globule membrane is composed of a phospholipid in which proteins and cholesterol are embedded. In a ... [more ▼]

Milk fat globule membrane provides stability to the lipids in milk. The backbone of the milk fat globule membrane is composed of a phospholipid in which proteins and cholesterol are embedded. In a prospective first attempt to understand the complexities in a biological system, the interfacial properties of polar lipids from milk fat globule membrane and intact milk fat globule membrane were studied using langmuir film balance. Monolayers were studied at oil/water interface where a low melting anhydrous milk fat fraction was used as oil phase and ultrapure water was used as water phase. Further, using the compression isotherm, film elasticity was also calculated. The results obtained using monolayer studies provide a fundamental insight on the interfacial nature of milk fat globule membrane. [less ▲]

Detailed reference viewed: 20 (2 ULiège)
Full Text
See detailSurface behavior of soluble protein fractions from Spirulina platensis
Barka, Abakoura; Blecker, Christophe ULiege

Scientific conference (2017, February 07)

Detailed reference viewed: 30 (3 ULiège)
Full Text
Peer Reviewed
See detailChemical Changes in Dairy Products Resulting from Cholesterol Removal using Beta Cyclodextrins
Malik, Priyanka ULiege; Blecker, Christophe ULiege

in Current Nutrition & Food Science (2017), 13(1-10),

Beta cyclodextrin (ß CD) has emerged as one of the most preferred cholesterol removal aids in dairy products. In this review the characteristics of ß CD and practical aspects of utilizing these compounds ... [more ▼]

Beta cyclodextrin (ß CD) has emerged as one of the most preferred cholesterol removal aids in dairy products. In this review the characteristics of ß CD and practical aspects of utilizing these compounds as a processing aid to remove cholesterol from dairy products are discussed. The structural characteristics of ß CD and processing conditions involved in cholesterol removal indicates possible loss of non-cholesterol molecules. It is relevant to summarize these changes from technological point of view as removal of cholesterol and non-cholesterol molecules also alters characteristics of dairy products such as storage stability and sensorial acceptability. The magnitude of these changes can be minimized by optimizing conditions of cholesterol removal. The present paper addresses the effect of ß CD on the chemical composition and other physico-chemical properties of dairy products. In addition, this review also presents the global regulatory status and usage of ß CD. [less ▲]

Detailed reference viewed: 15 (3 ULiège)
Full Text
Peer Reviewed
See detailMicrobiological load of edible insects found in Belgium
Caparros Megido, Rudy ULiege; Desmedt, Sandrine; Blecker, Christophe ULiege et al

in Insects (2017)

Edible insects are gaining more and more attention as a sustainable source of animal protein for food and feed in the future. In Belgium, some insect products can be found on the market, and consumers are ... [more ▼]

Edible insects are gaining more and more attention as a sustainable source of animal protein for food and feed in the future. In Belgium, some insect products can be found on the market, and consumers are sourcing fresh insects from fishing stores or towards traditional markets to find exotic insects that are illegal and not sanitarily controlled. From this perspective, this study aims to characterize the microbial load of edible insects found in Belgium (i.e., fresh mealworms and house crickets from European farms and smoked termites and caterpillars from a traditional Congolese market) and to evaluate the efficiency of different processing methods (blanching for all species and freeze-drying and sterilization for European species) in reducing microorganism counts. All untreated insect samples had a total aerobic count higher than the limit for fresh minced meat (6.7 log cfu/g). Nevertheless, a species-dependent blanching step has led to a reduction of the total aerobic count under this limit, except for one caterpillar species. Freeze-drying and sterilization treatments on European species were also effective in reducing the total aerobic count. Yeast and mold counts for untreated insects were above the Good Manufacturing Practice limits for raw meat, but all treatments attained a reduction of these microorganisms under this limit. These results confirmed that fresh insects, but also smoked insects from non-European trades, need a cooking step (at least composed of a first blanching step) before consumption. Therefore, blanching timing for each studied insect species is proposed and discussed. [less ▲]

Detailed reference viewed: 46 (19 ULiège)
Full Text
Peer Reviewed
See detailEffect of extraction pH on techno-functional properties of crude extracts from wild cardoon (Cynara cardunculus L.) flowers
Ben Amira, Amal ULiege; Makhlouf, Ines; Petrut, Raul Flaviu et al

in Food Chemistry (2017), 225

Detailed reference viewed: 25 (2 ULiège)
Full Text
Peer Reviewed
See detailPESTO SAUCE TYPE PRODUCTS: INFLUENCE OF BEESWAX AND STORAGE CONDITIONS ON RHEOLOGY AND COLLOIDAL STABILITY
Bouacida, Saoussen; Muresan, Vlad; Essaidi, Ismahen et al

in Journal of Microbiology, Biotechnology and Food Sciences (2017), 6(3), 911-920

One of the major problems for pesto sauce type products is the tendency of oil to cream, causing their alteration and decreasing consumer’s acceptability. In this study, colloidal and oxidative stability ... [more ▼]

One of the major problems for pesto sauce type products is the tendency of oil to cream, causing their alteration and decreasing consumer’s acceptability. In this study, colloidal and oxidative stability of pesto samples with (0.5-1.2%) of beeswax was evaluated during storage at 4, 20 and 40°C. The rheological behavior and color analysis was evaluated at the same temperatures. Sensory evaluation by using a hedonic test was also perfomed. Increasing the samples beeswax content increased the pesto colloidal stability. The samples with 0.8-1.2% have the highest stability and overall performed well on sensory analysis. The peroxide values of samples increased significantly (p<0.05) with storage time and temperature, as well as the p-anisidine values. During the storage at 40°C, peroxide values of samples without wax and with 1,2% wax increased from 11.75 to 33.81 and 32.72 meq O2/kg, respectively. In the same condition, p-Anisidine values increased from 4.51 to 10.71 and 9.94, respectively. For these same samples stored 793 h, peroxide values increased from 13.33 to 33.81 and to 32.72 meq O2/kg, when the temperature increased from 4 to 40°C. The same observation was made for p-anisidine values, which increased from 8.40 to 10.71 and 9.94. As expected, the pesto samples showed the best oxidative stability at low temperature. It was shown that beeswax content, temperature and time of storage are important parameters for controlling pesto rheology, colloidal and oxidative stability. In fact, the pseudo plasticity of samples increases with increasing beeswax added and with decreasing the temperature. The colloidal and oxidative stability of samples decreased as the storage time and temperature increased. [less ▲]

Detailed reference viewed: 26 (1 ULiège)
Full Text
Peer Reviewed
See detailImpact of lignin structure on oil production via hydroprocessing with a copperdoped porous metal oxide catalyst
Gillet, sebastien; Petitjean, Laurence; Aguedo, Mario ULiege et al

in Bioresource Technology (2017), 233

A copper-catalyzed depolymerization strategy was employed to investigate the impact of lignin structure on the distribution of hydroprocessing products. Specifically, lignin was extracted from beech wood ... [more ▼]

A copper-catalyzed depolymerization strategy was employed to investigate the impact of lignin structure on the distribution of hydroprocessing products. Specifically, lignin was extracted from beech wood and miscanthus grass. The extracted lignins, as well as a commercial lignin (P1000), were then fractionated using ethyl acetate to provide three different portions for each source of lignin [total of 9 fractions]. Each fraction was structurally characterized and treated with a copper-doped porous metal oxide (Cu-PMO) catalyst under 4 MPa H2 and at 180 °C for 12 hours. The reaction conditions provided notable yields of oil for each fraction of lignin. Analysis of the oils indicated phenolic monomers of commercial interest. The structure of these monomers and the yield of monomer-containing oil was dependent on the origin of the lignin. Our results indicate that hydroprocessing with a Cu-PMO catalyst can selectively provide monomers of commercial interest by careful choice of lignin starting material. [less ▲]

Detailed reference viewed: 59 (11 ULiège)
Full Text
Peer Reviewed
See detailIdentification of proteins from wild cardoon flowers (Cynara cardunculus L.) by a proteomic approach
Ben Amira, Amal; Bauwens, Julien ULiege; De Pauw, Edwin ULiege et al

in Journal of Chemical Biology (2017), 10

Proteomic approach was applied to identify total proteins, particularly the enzymatic content, from wild cardoon flowers. As the selection of an appropriate sample preparation method is the key for ... [more ▼]

Proteomic approach was applied to identify total proteins, particularly the enzymatic content, from wild cardoon flowers. As the selection of an appropriate sample preparation method is the key for getting reliable results, two different extraction/precipitation methods (trichloroacetic acid and phenol/ammonium acetate) were tested on fresh and lyophilized flowers. After two-dimensional electrophoresis (2D–E) separations, a better protein pattern was obtained after phenol extraction from lyophilized flowers. Only 46 % of the total analyzed spots resulted in a protein identification by mass spectrometry MALDI-TOF. Four proteases (cardosins A, E, G, and H), which have become a subject of great interest in dairy technology, were identified. They presented molecular weights and isoelectric points very close and high levels of homology between matched peptides sequences. The absence of the other cardosins (B, C, D, and F) could be an advantage, as it reduces the excessive proteolytic activity that causes bitter flavors and texture defects, during cheese making. [less ▲]

Detailed reference viewed: 68 (10 ULiège)
Full Text
Peer Reviewed
See detailThe interfacial properties of various milk fat globule membrane components using Langmuir isotherms
Malik, Priyanka ULiege; Danthine, Sabine ULiege; Paul, Aman ULiege et al

in Food Bioscience (2017), 20

In an attempt to understand the interfacial properties of various milk fat globule membrane (MFGM) compo- nents, their monolayers were characterized using a Langmuir film balance. MFGM fractions were ... [more ▼]

In an attempt to understand the interfacial properties of various milk fat globule membrane (MFGM) compo- nents, their monolayers were characterized using a Langmuir film balance. MFGM fractions were separated into lipids (total and polar lipids) and defatted mass. The interfacial properties of these components were char- acterized at the air/water interface. The interfacial properties of MFGM were characterized at both the air/water and oil/water interfaces. Using the compression isotherm, the surface elasticity of MFGM components was also calculated. It was found that MFGM polar lipids showed relatively high surface elasticity which confirms their potential to help stabilize food systems. [less ▲]

Detailed reference viewed: 21 (2 ULiège)