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See detailLECITECH: un projet spin-off pour des additifs alimentaires plus sains
Mertens, Cécile ULg

Scientific conference (2013, May 30)

Presentation of the venture project, LECITECH, with the Pecha Kucha method. 20 slides, 20 seconds per slide, 1 picture per slide

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See detailContribution to the study of physicochemical and functional properties of hemicelluloses and xylooligosaccharides (XOS) extracted from rapeseed meal
Mertens, Cécile ULg; Paquot, Michel ULg; Destain, Jacqueline ULg et al

Poster (2012, February 08)

Rapeseed meal is one of the main industrial co-products from agriculture in Belgium, with more than 30 000 T produced each year. Beside its agricultural and energetic applications, new paths of ... [more ▼]

Rapeseed meal is one of the main industrial co-products from agriculture in Belgium, with more than 30 000 T produced each year. Beside its agricultural and energetic applications, new paths of valorization are being developed in order to add value to the rapeseed meal, usually by extraction of interesting molecules. In this thesis project, the aimed molecules are hemicelluloses, which are obtained via a global fractionation method that is being developed and optimized, constituting the first part of this project. Indeed, while rapeseed meals are globally already well exploited (mainly for their feed value), rapeseed hemicelluloses have not yet been studied for food application. Yet, hemicelluloses can be used as food additives (thickener, stabilizer, etc) mainly in bakery products. The literature being incomplete regarding the chemical structure of rapeseed hemicelluloses, one of the objectives of this project is to study their physicochemical properties, in regard with their technofunctional properties. Rapeseed hemicelluloses can also be used as raw material to produce an emergent type of prebiotic: xylooligosaccharides (XOS). These molecules can be introduced as well in the food supplement sector. Their production will be achieved by enzymatic hydrolysis, for a polymerization degree between two and five. Thus, the production and the physicochemical and technofunctional characterization of rapeseed XOS constitute the last objective of this project. This thesis is part of the SYNBIOFOR project, which aim is to create new symbiotic ingredients. [less ▲]

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See detailAgronomical factors influencing the legumin/ vicilin ratio in pea (Pisum sativum L.) seeds
Mertens, Cécile ULg; Dehon, Lydie; Bourgeois, Audrey et al

in Journal of the Science of Food and Agriculture (2012)

BACKGROUND: Many research studies have investigated the impact of agronomical factors on the protein content of pea (Pisum sativum). This study aimed to establish if a correlation exists between protein ... [more ▼]

BACKGROUND: Many research studies have investigated the impact of agronomical factors on the protein content of pea (Pisum sativum). This study aimed to establish if a correlation exists between protein content and legumin/vicilin (L/V) ratio in pea seeds and to identify agronomical factors that have an impact on this ratio. RESULTS: The L/V ratio was positively correlated with protein content (r = 0.58, P ≤ 0.01), but no linear regression was applicable (adjusted R² = 0.31). Both variety and cultivation year had a highly significant effect on the ratio (P < 0.001). The interaction between these two factors was also highly significant (P < 0.001), some varieties being less sensitive to climatic conditions than others. Cultivation location had a highly significant effect (P < 0.01). There was no interaction between variety and location. Seeding density had a highly significant effect on the ratio (P < 0.01),with a saturation effect above 60 seeds/m². CONCLUSION: Further studies should establish if a linear regression model can be applied to pea varieties independently. Varieties with a stable L/V ratio can prove to be useful in the food industry. Other agronomical factors (soil type and seeding density) should be considered for the production of pea seeds with a specific L/V ratio. [less ▲]

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See detailPrésentation FRIA: Contribution à l'étude des propriétés physico-chimiques et techno-fonctionnelles des hémicelluloses et des xylo-oligosaccharides extraits du tourteau de colza
Mertens, Cécile ULg

Diverse speeche and writing (2011)

Presentation of the doctoral project to the expert panel of the FRIA

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See detailLECITECH: un projet Spin-Off
Mertens, Cécile ULg

Diverse speeche and writing (2011)

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See detailImpact of ageing and food additives on the physico-chemical properties of partially hydrolyzed and pregelatinized rice flour
Mertens, Cécile ULg; Blecker, Christophe ULg

Poster (2010, August 25)

Conservation of the quality of a food product is an essential preoccupation for industrials. Indeed, food acceptability by consummers depends of this quality. However, the latter decreases with time of ... [more ▼]

Conservation of the quality of a food product is an essential preoccupation for industrials. Indeed, food acceptability by consummers depends of this quality. However, the latter decreases with time of storage, due to complex alteration reactions. This study presents a first approach of alteration reactions in a particular range of products: drum-dried pregelatinized cereal products. While this type of product is widely used as thickeners or in infant foods, no study has ever been made on the subject. The cereal studied here is one of the most consumed by mankind: rice. We also investigated the impact of food additives (E170 & E340ii) on the ageing of such a product, because they are often used empirically in industry. [less ▲]

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See detailAnalysis of aldehydes relaesed by rice flour using sorbent adsorption and thermal desorption - gas chromatography/mass spectrometry: Development and validation
Mertens, Cécile ULg; Marlet, Christelle ULg; Blecker, Christophe ULg et al

Poster (2010, January)

Odor is an essential characteristic and a quality marker in baby foodstuff, like a partially hydrolyzed and pregelatinized rice flour. The rice flour study by active sampling and TD-GC/MS highlighted the ... [more ▼]

Odor is an essential characteristic and a quality marker in baby foodstuff, like a partially hydrolyzed and pregelatinized rice flour. The rice flour study by active sampling and TD-GC/MS highlighted the presence of three aldehydes: Hexanal, Octanal, Nonanal. These compounds are known to be caused by lipid oxidation, one of the major alteration reactions in food. The Method was developed and valited on a large range for the three aldehydes. It was then applied to the rice fllour to determine if it can be used to follow the effect of ageing on the aldehydes production. [less ▲]

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See detailContribution à l'étude du vieillissement physico-chimique de produits prégélatinisés obtenus par technologie roller et développement d'une méthode d'analyse de leurs volatils par TD-GC-MS
Mertens, Cécile ULg

Master's dissertation (2009)

This work constitutes the first approach of the phenomena’s responsible for the ageing of partially hydrolyzed and pregelatinized cereal products. To our knowledge, no studies have been made on the ... [more ▼]

This work constitutes the first approach of the phenomena’s responsible for the ageing of partially hydrolyzed and pregelatinized cereal products. To our knowledge, no studies have been made on the subject. First, physico-chemical properties of a rice based product were followed during natural and accelerated (55°C – 12 % RH) ageing. From the results, it appeared the properties evolution was probably due to the protein oxidation and denaturation, and the starch depolymerization. Next, the influence of chemical (addition of food additives, E170 and E340ii), physical (reduction of particle size) and biological (choice of cereal, wheat) parameters on the evolution of the product was investigated. The additives could be antioxidant at high temperature; the reduction of the size of particles slows down the ageing, supposedly by compaction of the production; and the wheat based product doesn’t evolve. Finally, a new method for volatiles analysis, by TD-GC-MS, was developed to study the olfactory alterations of pregelatinized products. Its relevance was evaluated on fresh and old products. Then the method was validated for three aldehydes, for a range between 0 and 10 000 ng. Eventually, it was applied on the studied products [less ▲]

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