References of "LWT - Food Science and Technology"
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See detailStructuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms
Delacharlerie, S.; Petrut, Raul Flaviu ULg; Deckers, S. et al

in LWT - Food Science and Technology (2016), 72

Lecithin find a wide spread application in the food industry. The purpose of the work reported here was to systematically map the effects of some commercially available lecithins from different sources ... [more ▼]

Lecithin find a wide spread application in the food industry. The purpose of the work reported here was to systematically map the effects of some commercially available lecithins from different sources (soybean, sunflower, rapeseed), in their native state or hydrolysed form, on the crystallization behavior of model fat systems. To this end, systems based on palm oil as hard fat were studied. Next to macroscopic properties such as product hardness, the crystallization behaviour and the microstructure were studied as a function of time and temperature. Addition of the studied lecithin preparations had a significant influence on the hardness (p < 0.05) indicating a structuring effect; this was confirmed by polarised light microscopy and powder X-ray diffraction. The impact of the hydrolysed lecithin was however different from the native one. It was shown that the lecithin hydrophobicity is determinant for the structuring ability. [less ▲]

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See detailPhysicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat
Yamoneka, J.; Malumba Kamba, Paul ULg; Blecker, Christophe ULg et al

in LWT - Food Science and Technology (2015), 64

African wild mango (Irvingia gabonensis) is now recognized for its numerous food and medicinal uses. This plant produces seeds rich in fat, which is traditionally used as a soup thickener. In the present ... [more ▼]

African wild mango (Irvingia gabonensis) is now recognized for its numerous food and medicinal uses. This plant produces seeds rich in fat, which is traditionally used as a soup thickener. In the present study, the fat from Irvingia gabonensis seeds was solvent extracted and characterized. Besides a chemical characterization (fatty acid (FA) and triacylglycerol (TG) profiles), the melting and crystallization behaviour of the extracted fat was studied by complementary techniques: pNMR, DSC and X-ray diffraction in order to get basic information regarding its physical properties and more particularly, about its polymorphism. The seeds from Irvingia gabonensis (IG) represent an important source of lipids (69e75 g/100 g), rich in myristic (49.8%) and lauric acid (37%). Due to its FA composition, this fat can be classified among “lauric fats”. The melting profiles of IG fat indicates that a high amount of fat remains solid at temperatures up to 30 °C; the complete melting was detected at around 40 °C. The most stable polymorph of this fat is the ℬ' 1-form. Moreover, IG fat presents a good oxidative stability due to its low content in unsaturated fatty acid. [less ▲]

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See detailEffect of enzymatic treatment on rheological properties, glass temperature transition and microstructure of date syrup
Abbès, Fatma; Masmoudi, Manel; Kchaou, Wissal et al

in LWT - Food Science and Technology (2015), 60

A knowledge of rheological properties is of importance in processing, handling, process design, product development and quality control. This study investigates the effect of commercial hydrolytic enzymes ... [more ▼]

A knowledge of rheological properties is of importance in processing, handling, process design, product development and quality control. This study investigates the effect of commercial hydrolytic enzymes (pectinase and cellulase) on rheological properties and glass temperature transition of date syrup. Date syrups obtained by enzymatic extraction exhibited a quasi Newtonian behaviour. The enzyme-treated date syrups showed the highest values of activation energy (Ea). Therefore, these syrups showed the most temperature dependency. Dynamic shear results revealed viscous behaviour for date syrups indicating that both syrups displayed liquid-like behaviour. Temperature significantly affected both (G') and (G''). The glass transition temperature (Tg) of date syrups varied between -39.56 and -45.74 °C depending on their composition. Glass transition temperature of date syrups decreased linearly with an increase in water content. [less ▲]

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See detailValorization of Tunisian secondary date varieties (Phoenix Dactylifera L.) by hydrothermal treatments : New fiber concentrates with antioxidant properties
Mrabet, Abdessalem; Rodriguez-Gutierrez, Guillermo; Guillen-Bejarano, Rafael et al

in LWT - Food Science and Technology (2014)

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See detailInfluence of processing parameters on physicochemical properties of low-trans and trans-free puff pastry margarines
Lefebure, Emilie ULg; Ronkart, Sébastien; Brostaux, Yves ULg et al

in LWT - Food Science and Technology (2013), 51(1), 225-232

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