References of "Poncelet, Céline"
     in
Bookmark and Share    
Full Text
See detailPolémique autour de l'huile de palme: Instantanés d'un secteur en crise
Delacharlerie, Sophie ULg; Poncelet, Céline ULg; Chèné, Christine et al

in Industries Alimentaires et Agricoles (2012), 2012(Mai-Juin), 42-47

Detailed reference viewed: 113 (15 ULg)
Full Text
Peer Reviewed
See detailÉvaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiques instrumentales et sensorielles d’une matrice de type cake
Delacharlerie, Sophie ULg; Poncelet, Céline ULg; Chèné, Christine et al

in Oléagineux, Corps gras, Lipides (2012), 19(2), 101-110

Six types of fats (oils, shortenings and margarines) from different vegetable (hydrogenated or not) or animal origins have been studied in a cake model. Cakes have been characterized through Texture ... [more ▼]

Six types of fats (oils, shortenings and margarines) from different vegetable (hydrogenated or not) or animal origins have been studied in a cake model. Cakes have been characterized through Texture Profile Analysis and sensory evaluation. Texture analysis shows that studied fats can be classified in two main categories, giving different texture characteristics: liquid oils on one hand and fats containing a solid fraction on the other. Descriptive sensory evaluation leads to the same conclusions. On the contrary, hedonic sensory evaluation shows no difference between the different fats. The results in this paper indicate also that shortenings classical solid fat content can be reduced, without impact on the final product characteristics. This paper shows thus that the nutritional profile of bakery products can be improved, without sacrificing the sensory quality. Notably, the palm oil content (and thus the saturated fatty acids content) reduction of today shortenings could be an answer to nutritional and environmental concerns. [less ▲]

Detailed reference viewed: 24 (5 ULg)
Full Text
Peer Reviewed
See detailSe faire une opinion sur l'huile de palme : éléments de compréhension
Delacharlerie, Sophie ULg; Poncelet, Céline ULg; Chèné, Christine et al

in Food Science and Law (2011), 2011(Oct-Nov-Déc), 2-9

Detailed reference viewed: 78 (16 ULg)
Peer Reviewed
See detailPotentiel d'utilisation de régime à valeur OEB negative : essai croissance-finition de taurillons BBB.
Decruyenaere, Virginie; Bonnet, M.; Poncelet, Céline ULg et al

in Les filières aniales dans la tourmente : produire plus et mieux avec moins (2009)

Detailed reference viewed: 22 (11 ULg)