References of "Roiseux, Olivier"
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See detailChemical characterisation and in vitro assessment of the nutritive value of co-products yield from the corn wet-milling process
Malumba Kamba, Paul ULg; Boudry, Christelle ULg; Roiseux, Olivier et al

in Food Chemistry (2015), 166

The chemical characteristics of co-products recovered during a laboratory-scale wet milling procedure as well as that of whole corn flour were characterised and their digestibility and fermentability ... [more ▼]

The chemical characteristics of co-products recovered during a laboratory-scale wet milling procedure as well as that of whole corn flour were characterised and their digestibility and fermentability value determined using a 2 steps in vitro digestibility and fermentation model of the pig digestive tract. Five co-products differing in their chemical composition were collected and analysed. These co-products differed in their in vitro dry matter Digestibility and in their kinetic of fermentation. High coefficients of digestibility were observed for starchy samples, while low coefficients of digestibility were observed for samples rich in lignocellulosic components. Fermentation patterns of samples analysed were different as well as the profile of volatile fatty acids produced during the fermentation. The production of straight-chain fatty acids produced was significantly correlated with the proportion of starch in the sample, while branched-chain fatty acids were correlated to proteins concentration of samples. [less ▲]

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See detailDietary fibre and fibre-rich by-products of food processing characterisation, technological functionality and commercial applications: a review
Elleuch, mohamed; Bedigian, Dorothy; Roiseux, Olivier et al

in Food Chemistry (2011), 124

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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 detailOptimization of enzymatic extraction of ferulic acid from wheat bran, using response surface methodology, and characterization of the resulting fractions
Barberousse, Helene; Kamoun, Amel; Chaabouni, Moncef et al

in Journal of the Science of Food and Agriculture (2009), 89(10), 1634-1641

BACKGROUND: The agro-industries generate thousands of tons of by-products, such as bran or pulps, each year. They are, at best, used for cattle feeding. Through biocracking, this biomass may constitute a ... [more ▼]

BACKGROUND: The agro-industries generate thousands of tons of by-products, such as bran or pulps, each year. They are, at best, used for cattle feeding. Through biocracking, this biomass may constitute a renewable source for various molecules of interest for the industry. For instance, ferulic acid, a compound showing antioxidant ability, is found in abundance in cereal bran. Its release depends mainly on the breaking of its ester linkage to other constitutive elements of the cell wall, such as arabinoxylans. Response surface methodology was used to evaluate the effects of ferulic acid esterase (FAE) and xylanase activities, as well as incubation time and temperature, on ferulic acid extraction yield from wheat bran. Under optimized conditions, the composition of the hydrolysate and of residual bran were compared to native bran. RESULTS: Experiments carried out under the predicted optimal conditions (FAE amount, 27 U g(-1); xylanase amount, 304 U g(-1); incubation time, 2 h; and temperature, 65 degrees C) led to an extraction yield of 52.8%, agreeing with the expected value (51.0%). The crude ferulic acid fraction was purified with Amberlite XAD16, leading to a final concentration of 125 mu g mL(-1) of ferulic acid in ethanol. The antioxidant capacity of this purified fraction was evaluated by the DPPH. scavenging method: it exhibited better efficiency (EC50 = 10.6 mu mol L-1 in ferulic acid) than the ferulic acid standard (EC50 = 13.7 mu mol L-1). CONCLUSION: These results confirm the potential of wheat bran valorization in the field of natural antioxidant extraction, possibly viable in an industrial scheme. (C) 2009 Society of Chemical Industry [less ▲]

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See detailEfficiency of sieving or classification for dry fractionation of aot mills and beta-glucans enrichment.
Roiseux, Olivier; Vanderbeke, E.; Blecker, Christophe ULg et al

Poster (2008, June)

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See detailImpact of pre-treatment processing on cereal by-products valorisation through enzymatic extraction of ferulic acid.
Barberousse, Hélène; Roiseux, Olivier; Deroanne, Claude et al

Poster (2008, June)

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See detailExtraction of ferulic acid, a natural antioxidant, for potential agro-industrial applications.
Barberousse, Hélène; Roiseux, Olivier; Deroanne, Claude et al

Poster (2008, March 05)

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See detailDate flesh: Chemical composition and characteristics of the dietary fibre
Elleuch, Mohamed; Besbes, Souhail; Roiseux, Olivier et al

in Food Chemistry (2008), 111(3), 676-682

The date by-products of two date palm (Phoenix dactylifera L.) cultivars, Deglet-Nour and Allig, from the Degach region (Tunisia), were analysed for their main chemical composition. Studies were also ... [more ▼]

The date by-products of two date palm (Phoenix dactylifera L.) cultivars, Deglet-Nour and Allig, from the Degach region (Tunisia), were analysed for their main chemical composition. Studies were also conducted on the physicochemical properties (colour, water and oil-holding capacity and theological behaviour) of dietary fibre (DF) extracted from date flesh. The following values (on a dry matter basis: DM) were obtained for fleshes of Deglet-Nour and Allig cultivars, respectively: sucrose 52.7% and 13.9%, glucose 13.7% and 29.9%, fructose 12.6% and 29.0%, total dietary fibre 14.4% and 18.4%, protein 2.1% and 3%, ash 2.5% and 2.52%. Insoluble DF, the major fraction of total DF, constituted 9.19-11.7% DM for Deglet-Nour and Allig, respectively. The elaboration of DF concentrates from date fleshes was characterised by an extraction yield of 67%. The chemical composition of these DF concentrates showed high total DF contents (between 88% and 92.4% DM) and low protein and ash contents (8.98-9.12% and 2.0-2.1% DM, respectively). The DF concentrates showed a high water-holding capacity (similar to 15.5 g water/g sample) and oil-holding capacity (similar to 9.7 g oil/g sample),and pseudoplasticity behaviour of their suspensions. Thus, date DF concentrates may not only be an excellent source of DF but an ingredient for the food industry. (c) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailAnalytical methodologies for quantification of ferulic acid and its oligomers
Barberousse, Helene; Roiseux, Olivier; Robert, Christelle et al

in Journal of the Science of Food and Agriculture (2008), 88(9), 1494-1511

Ferulic acid (4-hydroxy-3-methoxycinnamic acid) is the most widespread hydroxycinnamic acid in the plant world, where it is a key molecule in cell wall architecture. Owing to its high antioxidant ... [more ▼]

Ferulic acid (4-hydroxy-3-methoxycinnamic acid) is the most widespread hydroxycinnamic acid in the plant world, where it is a key molecule in cell wall architecture. Owing to its high antioxidant properties, ferulic acid shows large potential applications in food industry as well as in the health and cosmetic markets. There is thus a high interest in extracting this high-value compound from waste materials of the agricultural industry, which requires the selection of an appropriate quantification method. This paper therefore gives an overview of analytical methodologies developed over past decades for quantification of ferulic acid and its oligomers. (c) 2008 Society of Chemical Industry. [less ▲]

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See detailContribution to the valorisation of pomegranate (Punica granatum L.)
Bchir, Brahim ULg; Roiseux, Olivier; Attia, Hamadi et al

Poster (2007, October 11)

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See detailExtraction of ferulic acid from Walloon agro-industrial by-products.
Barberousse, Hélène; Roiseux, Olivier; Deroanne, Claude et al

Poster (2007, October 11)

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See detailContribution to the valorization of^pomegranate (Punica granatum L.)
Bchir, Brahim; Roiseux, Olivier; Attia, Hamadi et al

Poster (2007, October 11)

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See detailValorisation in bread of dietary fibres from by-products of the agro-industries.
Roiseux, Olivier; Sindic, Marianne ULg; Vanderbeke, E. et al

Poster (2007, May)

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See detailQuality characteristics of sesame seeds and by-products
Elleuch, Mohamed; Besbes, Souhail; Roiseux, Olivier et al

in Food Chemistry (2007), 103(2), 641-650

The chemical composition, of raw sesame seed (RS); Sesame coats 1 (SC1) and sesame coats 2 (SC2) obtained as a by-product respectively after dehulling and roasting processes during preparation of sesame ... [more ▼]

The chemical composition, of raw sesame seed (RS); Sesame coats 1 (SC1) and sesame coats 2 (SC2) obtained as a by-product respectively after dehulling and roasting processes during preparation of sesame paste (tehineh) for the manufacturing of Halaweh (sweetened tehineh), was determined along with the physicochemical characteristics of the oil fraction. Compared to RS, SC1 and SC2 showed higher amounts of dietary fibre, ash and polyphenol and lower amounts of oil and protein. Oil from SC1 and SC2, had a higher content of free fatty acids, chlorophylls, polyphenols and sesamol than RS oil. SC2 oil showed more intense colour, more absorbance in UV-A, UV-B and UV-C ranges and a significant higher viscosity (P < 0.05). No differences (P > 0.05) were observed for refractive index, iodine value and fatty acids composition. This latter was essentially dominated by oleic and linoleic acids. Oxidative stability of oil was investigated using a Rancimat system and in an oven test at 65 degrees C over 60 days. RS oil was more resistant to the thermal treatment during a long period than SC1 and SC2 oils. (c) 2006 Elsevier Ltd. All rights reserved. [less ▲]

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See detailIncorporation in bread of dietary fibres from by-products of the agro-transformation.
Roiseux, Olivier; Blecker, Christophe ULg; Sindic, Marianne ULg et al

Poster (2006, October 17)

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See detailPhysicochemical characterization of a dietary fibre concentrate extracted from date pulp.
Roiseux, Olivier; Blecker, Christophe ULg; Besbes, Souhail et al

Poster (2006, October)

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See detailIncorporation in bread of dietary fibres from by-products of the agro-transformations.
Roiseux, Olivier; Blecker, Christophe ULg; Vandebeke, E. et al

Poster (2006, October)

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See detailValorisation of dietary fibre concentrate from date pulp.
Roiseux, Olivier; Blecker, Christophe ULg; Vanderbeke, E. et al

Poster (2006, June)

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See detailPhysicochemical properties and technological functionality of dietary fibres.
Elleuch; Roiseux, Olivier; Blecker, Christophe ULg et al

in Food Chemistry (2004), (6), 115-124

Detailed reference viewed: 8 (3 ULg)