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See detailIntersterification of rapessed oil with anhydrous milk fat and its stearin fraction. I. Modifications of composition
Aguedo, Mario ULg; Giet, Jean-Michel ULg; Hanon, Emilien ULg et al

in GCIRC Bulletin (2009), 25

Milk fat in human diet is associated with cardiovascular diseases due to its high content in saturated fatty acids and cholesterol. Most vegetable oils are much healthier as they are rich in unsaturated ... [more ▼]

Milk fat in human diet is associated with cardiovascular diseases due to its high content in saturated fatty acids and cholesterol. Most vegetable oils are much healthier as they are rich in unsaturated fatty acids (1,2). Lipase-catalysed interesterification of oils and fats has arisen as an alternative to hydrogenation or chemical processes to produce margarine and shortenings (3), notably because they do not give rise to undesirable trans fatty acids (4). The enzyme exchanges fatty acids from one triglyceride to another, resulting in a redistribution of fatty acids species. For such a reaction, the lipase of Thermomyces lanuginosa was shown to be an efficient tool in solvent-free fat blends batches and micro-aqueous conditions (5). Enzymatic interesterification can thus be used to enrich “hard” fats with unsaturated fatty acids (6,7). As an illustration, rapeseed oil (RO) (a choice source of unsaturation-rich residues) was used in the present study to enrich anhydrous milk fat (AMF) with unsaturated C18 fatty acids (FA) (oleic, linoleic and linolenic acids). Comparatively, one “harder” fraction of AMF underwent the same reaction. The physico-chemical properties modifications induced by the reaction were followed. The compositional changes are reported in this first part and the consequent physical modifications are presented in a second part. [less ▲]

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See detailInteresterification of rapeseed oil with anhydrous milk fat and its stearin fraction. II. Modifications of melting properties
Giet, Jean-Michel ULg; Aguedo, Mario ULg; Hanon, Emilien ULg et al

in GCIRC Bulletin (2009), 25

Chemical and/or physical modification of oils and fats are commonly used by food industry to widen their range of applications (1,2). Lipase-catalysed interesterification of anhydrous milk fat (AMF) and ... [more ▼]

Chemical and/or physical modification of oils and fats are commonly used by food industry to widen their range of applications (1,2). Lipase-catalysed interesterification of anhydrous milk fat (AMF) and various vegetable oils is now a well documented procedure (3-7). The purpose of this technique is to produce original structured fats with properties different from a simple blending, that may be used as spreads or introduced into pastry. The new fats contain higher amounts of polyunsaturated fatty acids (PUFA) than butter, which provides health benefits (8,9). To our knowledge only a few authors associated AMF fractionation with blending and interesterification (10,11), although this combination may be used to increase the ratio of vegetable oil in blends and thus the PUFA content of the product. The compositional changes occurring during the lipase-catalysed interesterification of AMF/rapeseed oil (RO) and AMF stearin fraction (AMFSF)/RO blends were described in the first part of this study. In the present and second part are reported the resulting changes in physical properties, especially the melting behaviour through solid fat content (SFC), dropping point (DP) and fusion profiles by differential scanning calorimetry (DSC). [less ▲]

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See detailDifferences in glucosinolate degradation products related to aphid and Brassicaceae host plant myrosinases
Francis, Frédéric ULg; Wathelet, Jean-Paul ULg; Lognay, Georges ULg

in GCIRC Bulletin (2001)

Studies on chemical ecology of host plant selection by herbivores were largely carried out to orplain the diversity of secondary plant chemicals and host specialisation of herbivores. The glucosinolate ... [more ▼]

Studies on chemical ecology of host plant selection by herbivores were largely carried out to orplain the diversity of secondary plant chemicals and host specialisation of herbivores. The glucosinolate - isothiocyanate system in Brassicaceae plants was considered as a plant defence and was known to influence the feeding behaviour of phytophagous insects such as the cabbage aphid, Brevicoryre brassicae. Purified m5nosinases from the latter and from white mustard, Sinqis alba, were used to hydrolyse two glucosinolate compounds. Identification of the degradation products, mainly isothiocyanates, was perficrmed by gas chromatography - mass spectromeûy. While sinigdn hydrolysis gave identical isothiocyanates for insect and plant enzymes, B. brassicae myrosinase showed a particular activity toward sinalbin A lost of an hydrory group was obsen'red for the two latter substrates related products when compared to the S. alba enzymatic specificity. Aphid and plant myrosinases have different properties and specificities which can be discussed in relation to a co-evolution approach. [less ▲]

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See detailEffect of feeding lambs with fat rapessed meal on the quality of their depot fat.
Wathelet, Jean-Paul ULg; Mabon, N.; Marlier, M.

in GCIRC Bulletin (1999)

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See detailProduction et utilisation du colza en Belgique.
Cartrysse, C.; Cors, F.; Wathelet, Jean-Paul ULg

in GCIRC Bulletin (1991)

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See detailDetermination of total glucosinolate in rapeseed (colza). Activities of BCR-programme Community Bureau of Reference .
Wathelet, Jean-Paul ULg; Severin, M.; Wagstaffe, P. J.

in GCIRC Bulletin (1990)

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See detailLe renouveau de colza d'hiver en Belgique.
Cartrysse, C.; Cors, F.; Wathelet, Jean-Paul ULg

in GCIRC Bulletin (1989)

Detailed reference viewed: 19 (1 ULg)