References of "Oléagineux, Corps gras, Lipides"
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See detailEffets de la couverture du sol avec Stylosanthes guianensis (Aublet) Swartz, de la taille et de la fumure minérale sur la production de Jatropha curcas L. dans la région de Kinshasa
Minengu, Jean de Dieu; Mobambo, Patrick; Mergeai, Guy ULg

in Oléagineux, Corps Gras, Lipides (2013), 21(2), 1-8

In order to evaluate the performance of Jatropha curcas L. in poor soil conditions, a test was conducted near Kinshasa on the Batéké plateau between July 2009 and December 2012 in the sites of Mbankana ... [more ▼]

In order to evaluate the performance of Jatropha curcas L. in poor soil conditions, a test was conducted near Kinshasa on the Batéké plateau between July 2009 and December 2012 in the sites of Mbankana and Mongata. The results show significant differences (p < 0.05) between the treatments applied on the vegetative growth and yield. Ground cover with Stylosanthes guianensis permitted to reduce significantly the rate of fruit abortion of Jatropha and to increase the average number of seeds per capsule. The combination of pruning, mineral fertilizers application, and Stylosanthes cover improved drastically the yields obtained in the 3rd year of production compared to the control with respectively 498.73 ± 5.88 kg of dry seed ha-1 in Mbankana and 552.95 ± 5.03 kg ha-1 in Mongata. In the control plots, yields were 167.85 ± 6.57 kg ha-1 of dry seeds in Mbankana and 172.28 ± 5.96 kg ha-1 of dry seeds in Mongata. [less ▲]

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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: 34 (5 ULg)