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Peer Reviewed
See detailPhysicochemical Characteristics of some ternary Fat Blends
Danthine, Sabine ULg; gibon, véronique; norberg, B. et al

Poster (2004, November)

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See detailPhysicochemical characteristics of ternary fat blends involving low-erucic rapeseed oil
Danthine, Sabine ULg; Gibon, Véronique; Deroanne, Claude ULg

in European Journal of Lipid Science and Technology [=EJLST] (2005), 107(9), 627-633

Some fat systems made of low-erucic (LERO) and hydrogenated low-erucic rapeseed oil (HLERO) blended with a third component are studied for their physical properties, especially for solid fat content by ... [more ▼]

Some fat systems made of low-erucic (LERO) and hydrogenated low-erucic rapeseed oil (HLERO) blended with a third component are studied for their physical properties, especially for solid fat content by pulsed nuclear magnetic resonance (pNMR) and melting profile by differential scanning calorimetry; a comparison is made with a commercial bakery shortening. The third component is made of hydrogenated palm oil (HPO), palm oil (PO), palm stearin (Pst), palm olein (Pol) or anhydrous milk fat (AMF). The goal is to increase the chain length diversity of the systems. Polymorphic stability is evaluated by powder X-ray diffraction. HPO is the best beta-prime-stabilizing agent, followed by PO and its fractions, then by AMF. However, only a small part of the ternary diagram made with HPO, the best beta-prime-stabilizing agent, displays a melting profile similar to the commercial bakery shortening. In contrast, the diagrams made of PO and of its fractions show greater composition zones suitable for use as bakery shortenings. In this series, Pol seems to be the best candidate. A restricted AMFHLERO-LERO beta-prime composition zone has also a solid fat content profile (by pNMR) similar to the commercial bakery shortening. [less ▲]

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See detailPhysicochemical characterization and in vitro assessment of the nutritive value of starch yield from corn dried at different temperatures
Malumba, P.; Odjo, S.; Boudry, Christelle ULg et al

in Starch/Staerke (in press)

To assess modifications induced in starch granules during high temperature drying of corn grain and their effect on the nutritive value of corn-starch, physicochemical and structural characteristics of ... [more ▼]

To assess modifications induced in starch granules during high temperature drying of corn grain and their effect on the nutritive value of corn-starch, physicochemical and structural characteristics of starch granules from corn grains dried at different temperatures have been determined. Additionally, their in vitro digestibility and fermentation patterns were investigated, using a two steps in vitro model of the pig digestive tract. High drying temperatures induced a partial gelatinization of starch granules and produced a very favorable substrate for porcine pancreatic amylase and led to an altered physical structure which affected the rate and extent of starch granules digestion by gastric and pancreatic enzymes. Starch micrographs showed that granules extracted from corn dried at 130°C were less angular, bigger, and had smoother surface than granules extracted from corn dried at lower temperature. High-temperature drying increased the digestibility of wet-milled starch granules, while the residues of starch from corn dried at lower temperature produced higher volume of gas during their in vitro fermentation, despite their more pronounced crystalline characteristic. The residues from pepsin–pancreatic digestion of overall samples analyzed showed highly degraded and pitted granules or fragmented external shells, starch from corn dried at 130°C being the most degraded. Aforementioned changes of nutritional attributes of starch granules are discussed according to the restructuration occurring within both their amorphous and crystalline phase, as well as to the changes of the granules size and purity. [less ▲]

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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 detailPhysicochemical characterization of dextrins prepared with amylases from sorghum malt
Ba, Khady; Blecker, Christophe ULg; Danthine, Sabine ULg et al

in Stärke = Starch (2013)

Dextrins are partially hydrolyzed starch products which are used in a wide range of applications. Hydrolysis can be performed by acid or enzymatic reaction. However the properties of dextrins are ... [more ▼]

Dextrins are partially hydrolyzed starch products which are used in a wide range of applications. Hydrolysis can be performed by acid or enzymatic reaction. However the properties of dextrins are influenced by the type of reaction and the source of starch. The aim of the present study was to determine physicochemical properties of dextrins obtained from hydrolysis of starches (corn and wheat) and flours (wheat and cassava) by using sorghum malt amylases. Hydrolysis of starches and flours was performed at 65°C, the hydrolysates were centrifuged and spray-dried for analysis. Physicochemical and structure of the powders were investigated. Results showed that the proportion of DP2 (maltose and isomaltose) was higher in dextrins and more in dextrins from wheat flour. Low water activity and low dissolution time were found in all dextrins. XRD patterns revealed that the crystalline structure partially disappeared in some of them. At 30% concentration, we noted a Newtonian behavior for the dextrins. The freeze-concentrated T0 g and the peak melting temperature (T0 m) determined by DSC (DSC) showed lowest values for dextrins from wheat. Thermogravimetric analysis (TGA) revealed that the dextrins were quite stable until 200°C. [less ▲]

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Peer Reviewed
See detailPhysicochemical characterization of fat blends related to margarine formulation
Danthine, Sabine ULg; Fernando Munoz, J; Cavillot, V et al

Poster (2009)

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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

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See detailPHYSICOCHEMICAL PROPERTIES OF EUROPEAN BAKERY MARGARINES WITH AND WITHOUT TRANS FATTY ACIDS
Cavillot, V.; Pierart, Céline ULg; De Meerendre, M Kervyn et al

in Journal of Food Lipids (2009), 16(3), 273-286

Physicochemical properties of commercially available European bakery margarines (cream margarines, cake margarines [CM] and puff pastry margarines [PPM]) containing and devoid of trans fatty acids (TFAs ... [more ▼]

Physicochemical properties of commercially available European bakery margarines (cream margarines, cake margarines [CM] and puff pastry margarines [PPM]) containing and devoid of trans fatty acids (TFAs) were investigated. Studied physical properties were the solid fat content (SFC), dropping points (DPs), polymorphism, texture (hardness), plasticity and the melting profile by differential scanning calorimetry. Experimental results confirm that physical properties of the margarines corresponded with their application area. For example, SFC and DPs of PPM were higher than cream margarines and CM; they were also harder at 15C. Moreover, all the investigated physical properties were affected by the suppression of TFA in bakery margarines. PRACTICAL APPLICATIONS This study has shown that margarines present different physical properties with respect to their purposed application but also highlight changes that appear due to the absence of trans-fatty acids in the formulations. These changes can really affect the bakery abilities and will, finally, influence the quality of the bakery products. [less ▲]

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See detailPhysicochemical properties of lipids extracted from Tenebrio molitor larvae
Danthine, Sabine ULg; Blecker, Christophe ULg; Paul, Aman ULg et al

Poster (2013, December)

Objectives: To determine the physicochemical properties of the oil obtained from Tenebrio molitor Larvae and explore its potential as edible oil. Methodology: Oils obtained from five batches of Tenebrio ... [more ▼]

Objectives: To determine the physicochemical properties of the oil obtained from Tenebrio molitor Larvae and explore its potential as edible oil. Methodology: Oils obtained from five batches of Tenebrio molitor Larvae were investigated. Among the samples, three were produced directly in the lab (3 different productions) and 2 were purchased from a local supplier. In addition to the total lipid content (solvent extraction), both FA (GC) and TAG (HPLC) profiles were determined. Thermal properties by DSC were also estimated. Results and conclusion: The fresh Larvae from the lab contained 52% of total proteins (% dry matter). Their total fat content was around 36% (% dry matter). The commercial samples contained more proteins, but less fat: around 58% of total proteins and 30% of total fat (% dry matter). All the extracted oils contained high amount of unsaturated fatty acids. However, the chemical composition and the thermal properties of the samples varied according to their origin. The level and quality of lipid content offer potential as a substitute of oilseeds. [less ▲]

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See detailPhysicochemical properties of low molecular weight alkylated chitosans: A new class of potential nonviral vectors for gene delivery
Ercelen, S.; Zhang, X.; Duportail, G. et al

in Colloids and Surfaces B : Biointerfaces (2006), 51(2), 140-148

Low molecular weight chitosans grafted with N-/2(3)-(dodec-2-enyl)succinoyl groups (HM-LMW-chitosans) with a mean molecular mass of 5 kDa, a degree of acetylation of 3% and a degree of tetradecenoyl ... [more ▼]

Low molecular weight chitosans grafted with N-/2(3)-(dodec-2-enyl)succinoyl groups (HM-LMW-chitosans) with a mean molecular mass of 5 kDa, a degree of acetylation of 3% and a degree of tetradecenoyl substitution (TDC) of 3-18 mol% have been synthesized. These molecules are monodisperse and soluble in water at neutral pH. Using tensiometry and Nile Red fluorescence, the HM-LMW-chitosans were found to form micelles through hydrophobic interactions involving their tetradecenoyl chains and nonprotonated glucosamine monomers. Their critical micelle concentration decreases with increasing TDC values but varies little with pH and salt. Interaction with large unilamellar vesicles taken as model membranes indicated that HM-LMW-chitosans interact mainly with vesicles mimicking the inner leaflet of biomembranes both through electrostatic and hydrophobic interactions. This preferential interaction may destabilize endosomal membranes and favor the DNA release into the cytoplasm in gene delivery applications. Moreover, since this interaction significantly decreased the membrane fluidity of these vesicles, the HM-LMC-chitosans are thought to exhibit limited lateral mobility and flip-flop ability, and thus, limited cytotoxicity. These properties suggest that the HM-LMW-chitosans may constitute a promising new class of nonviral vectors for gene therapy. (C) 2006 Elsevier B.V. All rights reserved. [less ▲]

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See detailPhysicochemical properties of pH-controlled polyion complex (PIC) micelles of poly(acrylic acid)-based double hydrophilic block copolymers and various polyamines
Warnant, Jérôme; Marcotte, N.; Reboul, J. et al

in Analytical and Bioanalytical Chemistry (2012), 403

The physicochemical properties of polyion complex (PIC) micelles were investigated in order to characterize the cores constituted of electrostatic complexes of two oppositely charged polyelectrolytes. The ... [more ▼]

The physicochemical properties of polyion complex (PIC) micelles were investigated in order to characterize the cores constituted of electrostatic complexes of two oppositely charged polyelectrolytes. The pH-sensitive micelles were obtained with double hydrophilic block copolymers containing a poly(acrylic acid) block linked to a modified poly(ethylene oxide) block and various polyamines (polylysine, linear and branched polyethyleneimine, polyvinylpyridine, and polyallylamine). The pH range of micellization in which both components are ionized was determined for each polyamine. The resulting PIC micelles were characterized using dynamic light scattering and smallangle X-ray scattering experiments (SAXS). The PIC micelles presented a core–corona nanostructure with variable polymer density contrasts between the core and the corona, as revealed by the analysis of the SAXS curves. It was shown that PIC micelle cores constituted by polyacrylate chains and polyamines were more or less dense depending on the nature of the polyamine. It was also determined that the density of the cores of the PIC micelles depended strongly on the nature of the polyamine. These homogeneous cores were surrounded by a large hairy corona of hydrated polyethylene oxide block chains. Auramine O (AO) was successfully entrapped in the PIC micelles, and its fluorescence properties were used to get more insight on the core properties. Fluorescence data confirmed that the cores of such micelles are quite compact and that their microviscosity depended on the nature of the polyamine. The results obtained on these core–shell micelles allow contemplating a wide range of applications in which the AO probe would be replaced by various cationic drugs or other similarly charged species to form drug nanocarriers or new functional nanodevices. [less ▲]

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See detailLa Physicochimie des comètes
Swings, Polydore ULg

in Ciel et Terre (1948), 64

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See detailPhysics and Chemistry of Interfaces
Duwez, Anne-Sophie ULg

in Chemphyschem : A European Journal of Chemical Physics and Physical Chemistry (2004), 5

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See detailThe Physics of Pulsating White Dwarf Stars
Fontaine, G.; Brassard, P.; Charpinet, S. et al

in Astronomical Society of the Pacific Conference Series (2012, September), 462

We present a summary of the properties of white dwarf stars, beginning with a brief reminder of their basic characteristics. We continue with a discussion of the spectral types, evolution, and other ... [more ▼]

We present a summary of the properties of white dwarf stars, beginning with a brief reminder of their basic characteristics. We continue with a discussion of the spectral types, evolution, and other properties of cooling white dwarfs, with an emphasis on the internal physics. We then introduce the pulsating white dwarfs and provide an updated view of their status. We finally discuss the impact (real and potential) of asteroseismology on our knowledge of degenerate stars. [less ▲]

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See detailPhysics of the Galaxy and Interstellar Matter -- H. Scheffler et H. Elsässer
Manfroid, Jean ULg

in Ciel et Terre (1988), 104

Not Available

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See detailPhysics of the Stars -- A. Slettebak et T. P. Snow
Manfroid, Jean ULg

in Ciel et Terre (1988), 104

Not Available

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Peer Reviewed
See detailPhysio-chemical characterization of cytosol and nuclear mineralocorticoid receptors in rat kidney
Palem, M.; Hacha, R.; Saint-Remy, Annie ULg et al

in Journal of Steroid Biochemistry (1982), 16

Detailed reference viewed: 8 (1 ULg)
See detailLa physiognomonie au XIXe siècle. Transpositions esthétiques et médiatiques
Stienon, Valérie ULg; Wicky, Érika

Book published by revue Etudes Françaises (2013)

Dès les premières traductions françaises des traités de Johann Kaspar Lavater à la fin du XVIIIe siècle, la physiognomonie a pris une place prépondérante dans l’iconographie et la pensée de l’époque. Très ... [more ▼]

Dès les premières traductions françaises des traités de Johann Kaspar Lavater à la fin du XVIIIe siècle, la physiognomonie a pris une place prépondérante dans l’iconographie et la pensée de l’époque. Très tôt renforcée par la diffusion des traités de phrénologie de Franz Josef Gall, cette théorie paramédicale a suscité une émulation telle qu’elle a contribué à poser les bases de la morphopsychologie, qu’elle a participé au développement de l’anthropométrie et s’est ramifiée en d’innombrables branches parmi lesquelles figurent la physiognomonie zoologique, la physiognomonie ethnologique ou encore la « pathognomonie ». En outre, reposant sur la conviction qu’il est possible d’atteindre les profondeurs de l’intériorité humaine par l’observation d’éléments conçus comme autant de signes à déchiffrer, cette théorie relève du raisonnement par induction qui a pris, dans la fiction littéraire, la forme spécifique d’une recherche d’indices et a participé, dans les disciplines médicales, à la méthode diagnostique. Le postulat selon lequel une connaissance de l’être humain est possible par l’observation minutieuse de ses traits extérieurs – conviction renforcée, à la moitié du siècle, par les possibilités techniques de la photographie – a contribué à enrichir la description, à affiner l’art du portrait et à aiguiser le trait incisif de la caricature. Ayant offert de riches moyens cognitifs et esthétiques d’exploration du monde social au peintre, à l’illustrateur, à l’homme de lettres et à l’historien, ces théories paramédicales ont durablement marqué l’histoire des conceptions et des représentations sociales. Envisager l’influence de la physiognomonie en termes de diffusion d’un paradigme scientifique permettra de saisir les modalités et de mesurer les enjeux non seulement de la transposition de ce paradigme d’un médium à un autre, mais aussi de sa circulation entre différentes aires géographiques, disciplinaires ou sociales. L’étude des vecteurs suivant lesquels la physiognomonie investit les représentations fera intervenir des corpus variés, issus de contextes culturels allant de la France romantique à la blogosphère actuelle en passant par l’Allemagne nazie de l’entre-deux-guerres. À l’observation attentive des sources primaires (documents historiques, traités médicaux, gravures d’époque, œuvres picturales, textes littéraires), s’ajoutera une réflexion sur la postérité de ces développements théoriques par l’analyse des discours distanciés, dubitatifs, voire explicitement critiques à leur égard, et ce dès leur toute première diffusion. Ce dossier propose une réflexion susceptible d’apporter des éléments de réponse à la double question suivante : de quelle postérité épistémique le modèle d’interprétation et de représentation hérité de la physiognomonie bénéficie-t-il, entre dépréciation et application effective, à partir de la seconde moitié du XIXe siècle ? Comment cette influence s’est-elle répandue ? [less ▲]

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