ORBi Open Repository and Bibliography
In may 2007, the ULg's Administrative Board (joined in June 2007 by the FUSAGx) decided to create an institutional repository and defined a strong institutional self-archiving policy to increase the visibility, accessibility and impact of the University's publications (Board's decision).
This decision led to the official launch, in November 2008, of the ORBi platform including both the Academic Bibliography and the Institutional Repository of the Wallonia-Europe University Academy.
Life sciences => Food science
Mostrando recursos 1 - 20 de 1,304
FTIR spectroscopic characterization of a new biofilm obtained from kefiran - Pop, Carmen; Apostu, Sorin; Rotar, Ancuta M.; Semeniuc, Cristina Anamaria; Sindic, Marianne; Mabon, Nicolas
The aim of this study was to investigate the structure and the film-forming capacity of the polysaccharide kefiran (extracted from kefir grains) using FTIR spectroscopy. Different forms of the polysaccharide (kefiran solution, frozen kefiran and kefiran pellet) were subjected to infrared measurements. Solutions of kefiran with different concentrations of glycerol (5, 7.5, 10 or 15% w/w) were prepared. The film-forming solutions of kefiran and the characteristics of the resulted biofilms were tested. The biofilm obtained from kefiran solution with 7.5% w/w glycerol had the best characteristics (transparency and elasticity).
FTIR spectroscopy results showed that the structural integrity of kefiran was maintained...
Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed oil. - Yamoneka, Juste; Malumba Kamba, Paul; Blecker, Christophe; Gindo, M.; Fauconnier, Marie-Laure; Lognay, Georges; Danthine, Sabine
Plants belonging Dacryodes and lrvingia genus have great economic importance in Central and West Africa. lrvingia gabonensis (IG) produces a seed rich in fats, traditionally used as a soup thickener. Fruit of Dacryodes edulis (DS) contains a pulp how are also rich in fat. Its seed constitute a big waste problem in towns and village remains not exploitable by local people however that may be valued
as a resource for various components. Some study shows that this seed contented a proportion of oils
that would be an alternative in the substitution of diesel relevant to their physicochemical properties. Despite the potential of...
Anhydrous Milk Fat enrichment with 13C-triacylglycerol tracers: effects on thermal and structural behavior. - Danthine, Sabine; Vors, Cécile; Blecker, Christophe; Michalski, Marie-Caroline
Dietary lipids are incorporated in food products under different types of structures, e.g., as dispersed lipid droplets (in oil -in -water emulsions, like creams) or as a continuous lipid phase (in water -in -oil emulsions, like butter for example). The crystallization, melting behavior and polymorphic stability
of fats are determined by the behavior of the TAGs they contain. In clinical studies, there is a need to add some 13C TAGs as tracers to the ingested fats in order to track their metabolic fate. However, this procedure could modify the physicochemical properties of the fat. The present study was conducted in the...
Thermal and structural behavior of two lauric fats compared to AMF in bulk and oil-in-water emulsion states - Petrut, Raul Flaviu; Anihouvi, Prudent Placide; Blecker, Christophe; Dombree, Anne; Van Hoed, Vera; Danthine, Sabine
In a previous study the thermal and polymorphic behavior of four different industrial lauric fats
which are sold under the same commercial description, was compared (1). According to the findings the four fats were split in two groups based on the similarities found at polymorphic level. In the
present paper two of these industrial lauric fats (F1 and F2, one from each group) were incorporated
into oil -in -water emulsions. The objective of this study was to point out the differences in the crystallization and polymorphic behavior between bulk and emulsified fat. Moreover anhydrous milk fat (AMF) was used in the same way...
TECHNICAL CHALLENGES IN CHOLESTEROL REMOVAL FROM DAIRY PRODUCTS - Malik, Priyanka; Danthine, Sabine; Paul, Aman; Blecker, Christophe
Milk is a natural complex system present as oil in water emulsion.
The natural organisation of milk fat globules is stabilized by the presence of
a natural membrane, called the milk fat globule membrane. It has tripartite
structure consisting of a monolayer facing the inner triacylglycerol core and
an external bilayer. Apart from giving the nutritive value, milk fat globule
membrane also contributes towards the techno-functional properties of the
dairy products. The milk fat globule membrane is composed of both polar
lipids and proteins. Cholesterol is also present in milk fat globule membrane
and accounts for about 2% of milk fat globule membrane. Increased consumer
awareness has created a...
Mise au point du fractionnement par debranning des tissus périphériques du blé tendre (Triticum aestivum) et du blé dur (Triticum Durum) - Roiseux, Olivier; Ben Hamouda, Mohamed Salah; Olive, Gilles; Blecker, Christophe
Le blé est constitué de trois régions : l’albumen, les enveloppes et le germe. Depuis longtemps, le blé est broyé pour donner soit la farine dans le cas des blés tendres, soit de la semoule dans le cas des blés durs, ceci correspond en fait à la majorité de l’albumen. Le son de blé est un coproduit de cette transformation et consiste en un empilement de différents tissus : péricarpe externe et interne, testa, épiderme et aleurone. A l’heure actuelle, la valorisation du son de blé est limitée malgré son potentiel nutritionnel. Un fractionnement spécifique de ces tissus, conduisant à...
Utility of removing cholesterol from an industrial by-product- Buttermilk powder - Malik, Priyanka; Danthine, Sabine; Paul, Aman; Blecker, Christophe
Almost 16% of milk produced in European Union is being converted to butter. Buttermilk, is a low cost by-product from butter manufacture and available in large quantities but has been considered invaluable for many years. When cream is churned to butter the stable oil in water emulsion is destabilized and milk fat globule membrane (MFGM) is disrupted which is released in buttermilk. Thus, over the last two decades it has gained considerable attention due to its specific composition (proteins and polar lipids) attributed towards the MFGM. In account to this composition of buttermilk powder, it finds application in food industry...
Langmuir film balance- A technique to study the interaction of β-cyclodextrin with cholesterol in milk fat globule membrane monolayers - Malik, Priyanka; Danthine, Sabine; Paul, Aman; Blecker, Christophe
Milk is a natural complex system present as oil in water emulsion. The natural organisation of milk fat globules is stabilized by the presence of a natural membrane, called the milk fat globule membrane (MFGM). It has tripartite structure consisting of a monolayer facing the inner triacylglycerol core and an external bilayer. This MFGM accounts for 2-6% of fat globule. The MFGM is composed of both polar lipids and proteins. Cholesterol is also present in MFGM and accounts for about 2% of MFGM. Langmuir film balance is a technique to study monolayers and is a useful tool to examine the...