References of "Deroanne, Claude"
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See detailEFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY
Borchani,, Chema; Masmoudi, Manel; Besbes, Souhail et al

in JOURNAL OF TEXTURE STUDIES (2011), 42(4), 300-308

Date flesh fiber concentrate (DFFC) of Deglet Nour variety were extracted and incorporated in a bakery product. Dough rheological characteristics showed that water absorption, stability, index quality ... [more ▼]

Date flesh fiber concentrate (DFFC) of Deglet Nour variety were extracted and incorporated in a bakery product. Dough rheological characteristics showed that water absorption, stability, index quality, resistance to deformation increased with the amount of added fiber, whereas degree of softening and extensibility decreased in all levels of fiber. Bread evaluation revealed that DFFC addition caused an increase of bread yield especially for the highest levels, a change of crumb color and an insignificant decrease of bread volume. Breads are subjected to sensory evaluation for odor, taste, crumb color, crumb smoothness and overall acceptability. Significant differences were not found (P > 0.05) between scores for all sensory parameters. [less ▲]

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See detailFermentation of date palm juice by curdlan gum production from Rhizobium radiobacter ATCC 6466 (TM): Purification, rheological and physico-chemical characterization
Ben Salah, Riadh; Jaouadi, Bassem; Bouaziz, Amin et al

in Lwt-Food Science And Technology (2011), 44(4), 1026-1034

The present study was undertaken to investigate the possibility of using date palm juice byproducts for curdlan production by Rhizobium radiobacter ATCC 6466(TM) in batch experiments. A number of ... [more ▼]

The present study was undertaken to investigate the possibility of using date palm juice byproducts for curdlan production by Rhizobium radiobacter ATCC 6466(TM) in batch experiments. A number of operational parameters, namely pH value, temperature range, inoculum ratio, agitation speed, carbon concentration, nitrogen source, and fermentation time, were investigated in terms of their optimal values for as well as individual and synergistic effects on curdlan production. The findings indicated that the strain exhibited a high ability to use the natural substrate under investigation. A curdlan production yield of 22.83 g/l was obtained in 500-ml agitated flasks (50 ml) when the strain was cultivated in the optimal medium (pH, 7; ammonium sulphate concentration, 2 g/l; date glucose juice concentration, 120 g/l) operating at 30 degrees C with an inoculum ratio of 5 ml/100 ml, an agitation speed of 180 rpm, and a fermentation period of 51 h. The purified date byproducts-curdlan (DBP-curdlan) had a molecular weight of 180 kDa, a linear structure composed exclusively of beta-(1,3)-glucosidic linkages, a melting temperature (T(m)) and glass transition temperature (T(g)) of 1.24 and -3.55 degrees C. respectively. The average measured heights of its molecules were noted to fluctuate between 14.1 +/- 0.07 and 211.73 +/- 0.6 mu m. (C) 2010 Elsevier Ltd. All rights reserved. [less ▲]

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See detailStudy on the susceptibility of the bovine milk fat globule membrane proteins to enzymatic hydrolysis and organization of some of the proteins
Vanderghem, Caroline ULg; Francis, Frédéric ULg; Danthine, Sabine ULg et al

in International Dairy Journal (2011), 21(5), 312-318

Isolated milk fat globules were subjected to enzyme hydrolysis by a specific protease (trypsin) and a nonspecific protease (pronase E) to study the asymmetric arrangement of milk fat globule membrane ... [more ▼]

Isolated milk fat globules were subjected to enzyme hydrolysis by a specific protease (trypsin) and a nonspecific protease (pronase E) to study the asymmetric arrangement of milk fat globule membrane (MFGM) proteins. The remaining proteins on the globules after proteolysis were resolved by two-dimensional gel electrophoresis and identified by mass spectrometry. By this proteomic approach, the results confirmed different susceptibility of the MFGM proteins to proteolysis by enzymes. Butyrophilin and adipophilin were completely digested by trypsin and by pronase E, whereas lactadherin and xanthine dehydrogenase/oxidase were almost resistant to hydrolysis by trypsin and partially attacked by pronase E. Based on our results and recent bibliographic data, an up-dated model of the organization of some MFGM proteins is proposed and discussed. (c) 2011 Elsevier Ltd. All rights reserved. [less ▲]

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See detailInfluence of oven-drying temperature on physico-chemical and functional properties of date fibre concentrates
Borchani, C.; Besbes, S.; Masmoudi, M. et al

in Food and Bioprocess Technology (2011)

Agri-food by-products rich in dietary fibres may be used as feeds and health foods. Owing to its high fibre content, date flesh could be useful in human nutrition. It is interesting to study the influence ... [more ▼]

Agri-food by-products rich in dietary fibres may be used as feeds and health foods. Owing to its high fibre content, date flesh could be useful in human nutrition. It is interesting to study the influence of oven-drying temperatures of date fibre concentrates (DFC) on their physicochemical and functional properties for possible use as a potential fibre source in the enrichment of food. DFC from 11 Tunisian date cultivars were dried at different temperatures (40, 50 and 60 °C) and analysed regarding proximate composition (moisture, ash, protein and lipids), physicochemical (water activity (aw), pH) and functional properties (water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC) and emulsifying capacity (EC)). DFC dried at different temperatures showed interesting functional characteristics such as hydration properties, high OHC (2.73–4.60 g oil/g dry fibre) and EC (5.93–12.87%) values. Although drying temperatures promoted little modifications affecting the physicochemical properties of DFC, significant decreases in WHC, SC and EC of DFC were noticed at the highest temperature (60 °C) for most of the date varieties. The observed influence of drying temperature on functional DFC properties calls for the use of low temperature in order to obtain DFC as suitable food ingredient. [less ▲]

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See detailStructure de l’amidon de maïs et principaux phénomènes impliqués dans sa modification thermique
Malumba Kamba, Paul ULg; Janas, Sébastien ULg; Deroanne, Claude et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2011), 15(2), 315-326

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See detailPhysico-chemical mechanisms affecting the adherence of starch granules on materials with different hydrophobicities
Detry, Jean; Sindic, Marianne ULg; Servais, Marjorie et al

in Journal of Colloid & Interface Science (2011), 355

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See detailChemical properties of 11 date cultivars and their corresponding fibers extracts.
Borchani, C.; Besbes, Souhail; Blecker, Christophe ULg et al

in African Journal of Biotechnology (2010), 9(26), 4096-4105

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See detailCharacterisation of proteins from date palm sap (Phoenix dactylifera L.) by a proteomic approach
Ben Thabet, Imène; Francis, Frédéric; De Pauw, Edwin et al

in Food Chemistry (2010)

The proteins contained in juice tapped from date palm (Phoenix dactylifera L.), from Deglet Nour variety, were analysed by the application of two-dimensional electrophoresis (2DE). Identification was ... [more ▼]

The proteins contained in juice tapped from date palm (Phoenix dactylifera L.), from Deglet Nour variety, were analysed by the application of two-dimensional electrophoresis (2DE). Identification was carried out by mass spectrometry analyses. The SDS–PAGE patterns showed more than 100 spots of which 52 spots were identified. A proportion of the identified proteins were related to Saccharomyces cerevisiae that may belong to the natural microflora of date palm sap. These proteins are principally involved in glycolysis. While other proteins were assigned to be vegetable proteins, probably a mixture of proteins from the vascular system, which have several biological functions within the palm tree. Thus, we found enzymes involved in stress and defence reactions, in glycolysis, and photosynthesis reactions. Other enzymes are associated with carbohydrates and proteins metabolisms. [less ▲]

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See detailEffect of the addition of deffated date seeds on wheat dough performance and bread quality.
Bouaziz, M. A.; Besbes, Souhail; Blecker, Christophe ULg et al

in Journal of Texture Studies (2010), 41

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See detailComparaison d’un modèle empirique et d’un modèle physique de séchage de grains de maïs en lit fluidisé
Janas, Sébastien ULg; Malumba Kamba, Paul ULg; Deroanne, Claude et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010), 14(3), 389-398

Dans cet article, deux modèles prévisionnels de la température et de la teneur en eau de grains de maïs durant leur séchage en lit fluidisé sont comparés. Le premier modèle est un modèle empirique, où les ... [more ▼]

Dans cet article, deux modèles prévisionnels de la température et de la teneur en eau de grains de maïs durant leur séchage en lit fluidisé sont comparés. Le premier modèle est un modèle empirique, où les phénomènes physiques impliqués dans le processus ne sont pas décrits. Ses équations peuvent être résolues à l’aide de logiciels gratuits disponibles sur Internet. Le second est un modèle plus complexe, basé sur les lois physiques régissant les transferts de chaleur et de masse au sein du produit. Sa résolution nécessite l’utilisation de logiciels commerciaux de calcul par éléments finis. Les deux modèles sont paramétrés sur des séchages à température constante, puis validés sur des séchages à température variable et un séchage discontinu. Les deux modèles permettent de décrire avec une précision acceptable les évolutions de teneurs en eau au cours des séchages continus et de prévoir les évolutions de teneurs en eau lors des séchages à température variable et du séchage discontinu. Le modèle empirique ne permet pas de décrire l’évolution de la température des grains lors de séchages à température variable avec une précision meilleure qu’1 °C. Si cette précision est suffisante, l’exploitation du modèle empirique permettra de réduire considérablement les couts en temps et en licence de logiciels pour la modélisation du séchage du maïs en lit fluidisé. [less ▲]

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See detailImpact of the crystallisation pathway of inulin on its mono-hydrate to hemi-hydrate thermal transition
Ronkart, Sébastien; Deroanne, Claude; Paquot, Michel ULg et al

Poster (2010, March 22)

Inulin plays a major role in the food industry as dietary fibre, bulking agent and fat or sugar substitute. Thermal properties of two inulins obtained from different crystallisation pathways were ... [more ▼]

Inulin plays a major role in the food industry as dietary fibre, bulking agent and fat or sugar substitute. Thermal properties of two inulins obtained from different crystallisation pathways were investigated. The first one, was obtained by fractional precipitation of a saturated inulin solution (40/120). The second one, came from a solid amorphous inulin (95/120). These two inulins were spray dried with an inlet air temperature of 120°C. Then, these powders were placed into controlled atmosphere conditions at 0 % HR during one week and at 94% during the same time. Finally the two inulins were called 40/120/94% and 95/120/94% and their thermal properties were investigated by Wide angle X-ray scattering (WAXS), differential scanning calorimetry (DSC), temperature resolved wide angle X-ray scattering (TRWAXS) and thermogravimetry (TGA).Although WAXS did not show any difference between the two inulin, thermal analysis revealed the existence of a hemi-hydratate inulin (40/120/94%). This fact has an implication on the processing of the powder at an industrial level. Indeed, 40/120/94% has shown an agglomeration whereas 95/120/94% was a continuous mass. In other words, polymorphism of inulin crystals induces technofunctionality changes of the powder (hygroscopy, solubility, etc.) which could have an impact during processing or formulation of the powder. [less ▲]

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See detailMILK INGREDIENT ENRICHED IN POLAR LIPIDS AND USES THEREOF
Dalemans, Daniel; Blecker, Christophe ULg; Bodson, Pascal et al

Patent (2010)

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See detailComparative study of the effect of drying temperatures and heat-moisture treatment on the physicochemical and functional properties of corn starch
Malumba Kamba, Paul ULg; Janas, Sébastien ULg; Roiseux, Olivier et al

in Carbohydrate Polymers (2010), 79(3), 633-641

This manuscript compares the modifications induced by the heat-moisture treatment of native starch (HMT) and by the hot-air drying of corn on wet-milled starch granules. High temperatures applied during ... [more ▼]

This manuscript compares the modifications induced by the heat-moisture treatment of native starch (HMT) and by the hot-air drying of corn on wet-milled starch granules. High temperatures applied during both corn drying and HMT reduced the swelling capacity of granules, increased the starch gelatinization temperatures and decreased their residual enthalpy. Pasting behaviour of pre-treated starch showed a decrease of peak and breakdown viscosity when corn drying and HMT temperatures increased. Microscopic analysis showed that after hydrothermal treatment, starch granules extracted from corn dried at lower temperature swell more significantly than those extracted from corn dried at higher temperature. All these changes suggest the occurring of structural modifications within starch granules during high-temperature pre-treatments. At similar temperatures and initial moisture contents, HMT affected the physicochemical and functional properties of cornstarch more dramatically than hot-air drying. Differences induced by these two treatments were attributed to the availability of water around granules during these two pre-treatment procedures. [less ▲]

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See detailMilk fat globule membrane and buttermilks: from composition to valorization
Vanderghem, Caroline ULg; Bodson, Pascal; Danthine, Sabine ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010), 14(3), 485-500

Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained ... [more ▼]

Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific composition in proteins and polar lipids from the milk fat globule membrane (MFGM). The aim of this review is to take stock of current buttermilk knowledge. Firstly, the milk fat globule membrane composition and structure are described. Secondly, buttermilk and its associated products are defined according to the milk fat making process. Structure and mean composition of these products are summarized from recent dairy research data and related to technological properties, especially the emulsifying properties provided by MFGM components. Finally, new applications are presented, leading to promising valorizations of buttermilk and its derivate products. [less ▲]

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See detailOptimisation of xanthan gum production by palm date (Phoenix dactylifera L.) juice by-products using response surface methodology
Ben Salah, Riadh; Chaari, Kacem; Besbes, Souhail et al

in Food Chemistry (2010), 121(2), 627-633

The present study was undertaken investigate and optimise the possibility of xanthan gum production by Xanthomonas campestris NRRL B-1459 in batch experiments on date palm juice by-products. Using an ... [more ▼]

The present study was undertaken investigate and optimise the possibility of xanthan gum production by Xanthomonas campestris NRRL B-1459 in batch experiments on date palm juice by-products. Using an experimental Response Surface Methodology complemented with a Central Composite Orthogonal Design, three major independent variables (date juice carbon source, nitrogen source and temperature) were evaluated for their individual and interactive effects on biomass and xanthan gum production. The optimal conditions selected were: 84.68 g/l for carbon source, 2.7 g/l for nitrogen source, and 30.1 degrees C for temperature. The experimental value obtained for xanthan production under these conditions was about 43.35 g/l, which was close to the 42.96 g/l value predicted by the model. Higher yields of biomass production could be obtained at 46.68 g/l for carbon source, 4.58 g/l for nitrogen source and 30 degrees C for temperature. The maximum value obtained for biomass production was 3.35 g/l, which was higher than the 2.98 g/l value predicted by the model. The xanthan formed was subjected to HPLC and TLC analyses and its molecular weight as well as pyruvate content were identified. The findings indicated that this polysaccharide contained glucose, glucoronic acid and mannose. Overall, the date palm juice by-products presented in the current study seem to exhibit promising properties that can open new pathways for the production of efficient and cost-effective xanthan gum. (C) 2010 Elsevier Ltd. All rights reserved. [less ▲]

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See detailRheological and physical properties of date juice palm by-product (phoenix dactylifera L.) and commercial xanthan gums.
Ben Salah, Riadh; Besbes, Souhail; Chaari, Kacem et al

in Journal of Texture Studies (2010), 41(2), 125-138

Rheological and thermal properties of xanthan produced by Xanthomonas campestris from date by-products (DBP-xanthan) and commercial xanthan were determined. DBP-xanthan gave solutions with lower apparent ... [more ▼]

Rheological and thermal properties of xanthan produced by Xanthomonas campestris from date by-products (DBP-xanthan) and commercial xanthan were determined. DBP-xanthan gave solutions with lower apparent viscosity than commercial xanthan. However, DBP-xanthan solutions were more stable to temperature changes and ionic strength than commercial xanthan. Gradual increase of storage modulus (G') as function of frequency was observed for the two polysaccharides. On the other hand, loss modulus (G ') remained constant for DBP-xanthan and an increase was observed for commercial xanthan. Granulometric profile indicates that DPB-xanthan particle size was lower than commercial xanthan. Differential scanning calorimetry showed that the melting temperatures (T-m) and enthalpy (Delta H-m) of DBP-xanthan were higher than those of commercial xanthan. These properties of DBP-xanthan are quite rare among xanthan described in the literature and give this new gum great potential for use in the field of bioindustries as thickening and stabilizing agents. PRACTICAL APPLICATIONS Xanthan gum from date by-products (DBP-xanthan) was recently produced in our laboratory. No work has been undertaken to study the rheological properties of this polysaccharide to date. Rheological and some physicals properties were compared to those of commercial xanthan. This could promote industrial use of DBPs as low-cost natural source for xanthan gum production. [less ▲]

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See detailDevelopment of gelling properties of inulin by microfluidization
Ronkart, Sebastien N; Paquot, Michel ULg; Deroanne, Claude et al

in Food Hydrocolloids (2010), 24(4), 318-324

In this paper, we report the impact of a microfluidic device (Microfluidizer (R)) on the development of gelling properties of inulin-water systems. Inulin dispersions at a concentration of 2, 7 and 15%, w ... [more ▼]

In this paper, we report the impact of a microfluidic device (Microfluidizer (R)) on the development of gelling properties of inulin-water systems. Inulin dispersions at a concentration of 2, 7 and 15%, w/w, were subjected to microfluidization treatments at 30 MPa with various numbers of circulations in the apparatus (1, 2 or 5 passes). The high shear stress treatment did not induce a chemical composition change of inulin. However, it allowed an increase of the gel-like behavior of the system as well as the viscosity of the inulin dispersion, transforming a visual aspect of the product similar to milk, to a system similar to yogurt or margarine depending on the concentration and the number of passes in the Microfluidizer (R). The viscosity increased with both the number of passes and the inulin concentration. Granulometry as well as optical and electronic microscopy ascertained the reduction of the particle size and the formation of a network composed of agglomerates which interacted with the solution and thus led to textural modifications. (C) 2009 Elsevier Ltd. All rights reserved. [less ▲]

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See detailChemical composition and Microbial Quality of dates grown in Figuig oasis of Marocco
Hasnaoui, Amina; ElHoumaizi, Mohamed Aziz; Asehraou, Abdeslam et al

in International Journal of Agriculture and Biology (2010), 12(2), 311-314

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See detailVariétés: froment d'hiver
Seutin, Benoit ULg; Vancutsem, Françoise ULg; Couvreur, Luc et al

in Livre Blanc: Céréales - Gembloux - Informations avant les semis (2009, September 10)

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See detailGlass transition phenomena applied to powdered amorphous food carbohydrates
Ronkart, Sebastien N; Blecker, Christophe ULg; Deroanne, Claude et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2009), 13(1), 177-186

Glass transition phenomena applied to powdered amorphous food carbohydrates. During these last fifteen years, some food technologists and scientists have become aware of the importance of the glass ... [more ▼]

Glass transition phenomena applied to powdered amorphous food carbohydrates. During these last fifteen years, some food technologists and scientists have become aware of the importance of the glass transition, a thermal property of glassy or amorphous material, in food preparation processes. Recent studies have successfully correlated this fundamental notion to technofunctional changes within the powder. The aim of this paper is to present in a non exhaustive manner the relationship between glass transition characteristics and applications in food technology (caking, alterations, etc.). [less ▲]

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