References of "Blecker, Christophe"
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See detailOptimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato
Hou, Feina ULiege; Mu, T.; Ma, M. et al

in Food Chemistry (2019), 278

The study evaluated the optimal condition for roasting sweet potato using response surface methodology. Proximate composition, antioxidant activity, volatile compounds, and water migration of roasted ... [more ▼]

The study evaluated the optimal condition for roasting sweet potato using response surface methodology. Proximate composition, antioxidant activity, volatile compounds, and water migration of roasted sweet potato were also determined. The results revealed that the optimal roasting condition included a roasting time of 40 min, a roasting temperature of 235 °C, and a roasting speed of 40 rad/min, the reducing sugar and vitamin C of roasted sweet potato obtained under optimal condition was 47.79 g/100 g (DW) and 60.25 mg/100 g (DW), respectively. After roasting, starch, protein and vitamin C content of sweet potato were significantly decreased, while total phenolic content and antioxidant activity were increased. 2-Methyl butanal was the main aromatic compound. Low-field NMR indicated that the proportion of free water increased and relaxation times (T2) were decreased after roast process, indicated that the bound water in sweet potato was diffused from inside to outside, thus the texture became softer. [less ▲]

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See detailPhysico-chemical approach for characterizing probiotics at the solid and dispersed states
Razafindralambo, Hary ULiege; Delvigne, Frank ULiege; Blecker, Christophe ULiege

in Food Research International (2019), 116

A physico-chemical approach was used for characterizing and generating fingerprints of single (L. Bulgaricus and S. thermophilus) and multiple (Vivomixx) probiotic species. Such a methodology included ... [more ▼]

A physico-chemical approach was used for characterizing and generating fingerprints of single (L. Bulgaricus and S. thermophilus) and multiple (Vivomixx) probiotic species. Such a methodology included thermal, colloidal, and surface analyses of powder (solid-in-gaseous phase) and dispersed (solid-in-aqueous phase) samples. Decomposition and transition phases analyzed by thermogravimetry and differential scanning calorimetry provide specific qualitative and quantitative data that serve as a probiotic fingerprint, and therefore a product quality control for each sample. Investigation of colloidal and surface properties of dispersed samples by light scattering and contact angle measurements informs on the probiotic size average, electrokinetic charge, and surface hydrophobicity. Besides their relevance in identity control, the physico-chemical data are also useful in probiotic performance prediction, since they govern the most crucial microbial functionalities such as thermostability, aggregation, and adhesion. [less ▲]

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See detailDoes in vitro protocol predict the nutritional value of thermally treated cereals?
Huart, François ULiege; Bera, François ULiege; Blecker, Christophe ULiege et al

Poster (2018, November 06)

Several in vitro protocols were proposed to rapidly evaluate the nutritional value of cereal and food ingredients. These In vitro protocols are based on restricted parameters and may involve results ... [more ▼]

Several in vitro protocols were proposed to rapidly evaluate the nutritional value of cereal and food ingredients. These In vitro protocols are based on restricted parameters and may involve results differing to the reality once assessed in vivo. Moreover, information about some in vitro parameters is sometimes insufficiently described. In the present study, a three steps in vitro digestion simulation developed by Tervila-Wilo et al. (1996) to mimic digestion in poultry digestive tract was assessed and compared with in vivo digestibility of corn grain harvest at two moisture contents and dried at three temperatures. In vitro digestion simulation showed that increasing drying temperature led to an increase in in vitro digestibility of dry matter (IVDMD) while in vivo digestibility of dry matter (DM) measured on force fed broilers chickens decreased in the same conditions. To improve this in vitro digestion model, the effect of amylase activity of pancreatin, substrate concentration, corn flour particles reduction and agitation were investigated. Results showed that increasing amylase activity of pancreatin and decreasing substrate concentration improved DM digestibility through starch digestibility while corn flour particles reduction had little effect on its final DM digestibility. Rotational agitation greatly improved starch digestibility and therefore DM digestibility, even at low speed. This increase in DM digestibility reached 20% and was attributed to the better contact between substrate and enzymes and a reduction in solution viscosity under constant agitation. A good adjustment of these parameters would improve the ability of in vitro digestion simulation to accurately predict nutritional value of thermally treated cereals. They have to be taken into account on the implementation of in vitro digestion simulation aiming to predict in vivo performances of consumers. [less ▲]

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See detailpH level has a strong impact on population dynamics of the yeast Yarrowia lipolytica and oil micro-droplets in multiphasic bioreactor
Bouchedja D. N.; Danthine, Sabine ULiege; Kar T. et al

in FEMS Microbiology Letters (2018), 365(6),

The oleaginous yeast Yarrowia lipolytica has the ability to use oils and fats as carbon source, making it a promising cell factory for the design of alternative bioprocesses based on renewable substrates ... [more ▼]

The oleaginous yeast Yarrowia lipolytica has the ability to use oils and fats as carbon source, making it a promising cell factory for the design of alternative bioprocesses based on renewable substrates. However, such a multiphasic bioreactor design is rather complex and leads to several constraints when considering emulsification of the oil-in-water mixture, foaming and cell growth/physiology on hydrophobic substrate. This study aims to shed light on the effect of pH changes on the physico-chemical properties of the cultivation medium and on cell physiology. It was indeed observed that at a pH value of 6, cell growth rate and intracellular lipid accumulation were optimized. Additionally, foaming was significantly reduced. In order to avoid over foaming in bioreactor, without impairing cell physiology, the use of alternative processes that can only act on the physical structure of culture medium, seems to be an effective alternative to usual chemical anti-foam agents. [less ▲]

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See detailEffect of extraction procedures and plasticizer concentration on the physical and structural proprieties of new ulvan edible films
Guidara, Mariem; Yaich, Hela; Benelhadj, Sonda et al

Conference (2018, March 21)

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See detailEffet des traitements enzymatique et thermique sur les propriétés physico-chimiques, rhéologiques et microstructurales de sirops de figue de barbarie
Borchani, Maha; Ibarz, Albert; Garvin, Alfonso et al

Conference (2018, March 21)

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See detailEnrichment of bread dough with dietary fibers: A rheological and thermal study
Douiri, Sabrine; Dhouib, Wala; Danthine, Sabine ULiege et al

Conference (2018, March 20)

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See detailRheological and thermal proprieties of artemisa compestris polysaccharide
Moalla, Salma; Ammar, Imène; Blecker, Christophe ULiege et al

Conference (2018, March 19)

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See detailFocus sur la sécurité sanitaire des insectes comestibles
Blecker, Christophe ULiege; Caparros Megido, Rudy ULiege; Haubruge, Eric ULiege et al

Conference (2018, March 19)

L'actuelle pression environnementale exercée par la production de protéines animales conventionnelles a entrainé les marchés d'aliments à destination humaine et animale à la recherche de sources de ... [more ▼]

L'actuelle pression environnementale exercée par la production de protéines animales conventionnelles a entrainé les marchés d'aliments à destination humaine et animale à la recherche de sources de protéines alternatives et innovantes. Parmi les alternatives, les insectes font figure de candidat plus que sérieux. Cet exposé fera tout d'abord le point sur le développement de l'entomophagie. Les risques potentiels liés à la consommation d'insectes seront ensuite abordés de façon générale. Pour terminer, certaines recherches plus spécifiques, sur la charge microbiologique d'insectes trouvés dans le commerce ainsi que sur l'allergénicité d'insectes d'élevage, seront présentées. [less ▲]

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See detailCocoa butter substitute from Irvingia gabonensis seed fat and Dacryodes edulis pulp oil blends produced by enzymatic inter-esterification
Yamoneka Wasso, Juste ULiege; Malumba Kamba, Paul ULiege; Blecker, Christophe ULiege et al

Poster (2018, March 19)

Irvingia gabonensis seed fat (IGF) is a lauric fat with a high amount of solid fat at room temperature, with a complete melting at around 40°C. In order to investigate IGF as a potential cocoa butter ... [more ▼]

Irvingia gabonensis seed fat (IGF) is a lauric fat with a high amount of solid fat at room temperature, with a complete melting at around 40°C. In order to investigate IGF as a potential cocoa butter alternative (CBA), its melting behavior was first compared to that of cocoa butter (CB). It was then modified by blending 90% of this fat with 10% of a liquid oil either rapeseed oil (RO) or groundnut oil (GO) or palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). Those binary blends were further enzymatically interesterified in order to improve their melting profiles. The binary blend that showed a melting profile similar to that of CB (and palm kernel stearin (PKS)) was chosen as the best potential new speciality fat. Compatibility between the new speciality fat and CB was evaluated by constructing phase diagrams from p-NMR and powder-XRD data. The interesterified blends made of 90% of IGF and 10% of DPO was chosen as the new speciality fat because its profiles was close to that of CB and showed similar characterics to PKS. Those results indicated that the specialty fat produced from IGF and DPO could be used as CBS in confectionery industries (alone or mixed in low proportion with CB). [less ▲]

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See detailBinary fat blends based on Irvingia gabonensis seed fat as hard stock to formulate trans-free margarines
Yamoneka Wasso, Juste ULiege; Malumba Kamba, Paul ULiege; Danthine, Sabine ULiege et al

Poster (2018, March 19)

In order to formulate trans-free margarine fats, Irvingia gabonensis seed fat (IGF) was blended with liquid oils which are rapeseed oil (RO), groundnut oil (GNO), palm super olein (PSO) and Dacryodes ... [more ▼]

In order to formulate trans-free margarine fats, Irvingia gabonensis seed fat (IGF) was blended with liquid oils which are rapeseed oil (RO), groundnut oil (GNO), palm super olein (PSO) and Dacryodes edulis pulp oil (DPO). All the binary blends were evaluated in terms of melting behavior by p-NMR. Four blends (IGF/RO 3:7, IGF/GNO 3:7, IGF/GNO 2:8 and IGF/RO 2:8) were selected based on their melting profiles compared to reference: fat extracted from commercial margarines (bakery, baking, table and mix of table and baking) and literature SFC data. Some physical properties of the selected blends such as SFC, hardness, microstructure and polymorphism were analyzed directly after two different static crystallization processes and after two weeks of storage at 15°C. Those four blends showed β’ crystal as stable polymorphic form, which is desirable for margarine fats. Therefore, those four blends were suitable for formulating trans-free margarines with desirable textural properties. [less ▲]

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See detailBinary Mixtures of Tripalmitoylglycerol (PPP) and 1,3-dipalmitoyl-2-stearoyl-snglycerol (PSP): Polymorphism and Kinetic Phase Behavior
Bhaggan, Krishnadath ULiege; Smith, Kevin W.; Blecker, Christophe ULiege et al

in European Journal of Lipid Science and Technology (2018)

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See detailEffect of Storage Temperatures on the Moisture Migration and Microstructure of Beef
Li, Xia; Wang, Hang; Mehmood, Waris et al

in Journal of Food Quality (2018), 2018

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