Thursday, August 28, 2014

 

 



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ORBi Open Repository and Bibliography (186,101 recursos)
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 1,226

1. Determination of the ruminant origin of bone particles using fluorescence in situ hybridization (FISH). - Lecrenier, Marie-Caroline(*); Ledoux, Quentin(*); Berben, Gilbert; Fumière, Olivier; Saegerman, Claude; Baeten, Vincent; Veys, Pascal
Peer reviewed

2. Etude de la liaison de l'eau dans des gels et de la poudre d'amidon de pois - Marin, Christine; Paquot, Michel; Bera, François; Deroanne, Claude

3. TÉvolution des connaissances sur les fonctionnalités de la fraction protéose-peptone du lait: Propriétés techno-fonctionnelles et biologiques (synthèse bibliographique) - Karamoko, Gaoussou; Anihouvi, Prudent; Blecker, Christophe
Peer reviewed

4. Evaluation de l'effet antidiabétique de l'huile du figuier de barbarie (Opuntia ficus-indica (L.) Mill.) (Communication orale) - Berraouan, A.; Mekhfi, H.; Ziyyat, A.; Sindic, Marianne; Fauconnier, Marie-Laure; Legssyer, A.; Aziz, M.; Bnouham, M.

5. Vos définition de la naturalité et du clean-label - Goffin, Dorothée
Table ronde avec panel d'expert sur la définition de la naturalité et du clean-label

6. Bifunctional products with unique nutri- and techno-functions due to the simultaneous presence of IMO and gluconic acid species - Goffin, Dorothée

7. Etude des propriétés de surface et techno-fonctionnelles des fractions protéose-peptones - Karamoko, Gaoussou
The total proteose-peptone fractions are complex heterogeneous mixture of thermoresistant proteins of whey. The general objective of this work was to contribute to a better knowledge and understanding of surface properties and techno-functional properties (foaming and emulsifying properties) and well as setting a relationship between the different properties. In this work, PPT fractions were extracted according to a classical approach and other industrially transposable by considering respectively the skimmed UHT milk and whey protein concentrate (WPC) as raw materials. The using of such both sources allowed to highlight the fundamental differences in the composition of the extracts of PPT. This...

8. Chemical characterisation and in vitro assessment of the nutritive value of co-products yield from the corn wet-milling process - Malumba Kamba, Paul; Boudry, Christelle; Roiseux, Olivier; Bindelle, Jérôme; Beckers, Yves; Bera, François
Peer reviewed

9. Identification de la composition en arômes des miels de la région orientale du Maroc (Communication orale) - Abeslami, Azzedine; Fauconnier, Marie-Laure; Sindic, Marianne; Bruneau, E.; El Bachiri, Ali

10. Locusts and Grasshoppers: Future Foods? - Paul, Aman; Frederich, Michel; Uyttenbroeck, Roel; Hatt, Séverin; Blecker, Christophe; Francis, Frédéric; Monty, Arnaud; Haubruge, Eric; Danthine, Sabine
Consuming locusts and grasshoppers as food is not a new concept, because some people have been doing it for a long time and there are many references in the religious literature to support this. About 80 locust and grasshopper species are consumed worldwide, and the large majority of grasshopper species are edible. From the nutritional point of view they are an excellent source of proteins, lipids and other minor components like vitamins and minerals. They are an excellent source of amino acids and their lipids contain a large majority of unsaturated fatty acids. Environmentalists have supported human consumption of grasshoppers...

11. Effect of palm oil enzymatic interesterification on physicochemical and structural properties of mixed fat blends. - Danthine, Sabine; Lefebure, Emilie; Nhu Trin, Hoa; Blecker, Christophe
Peer reviewed

12. Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents - Verstringe, Stefanie; Danthine, Sabine; Blecker, Christophe; Dewettinck, Koen
Peer reviewed

13. Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality - Bchir, Brahim; Rabetafika, Holy-Nadia; Paquot, Michel; Blecker, Christophe
Peer reviewed

14. Enzymatic process for the fractionation of baker's yeast cell wall (saccharomyces cerevisiae) - Borchani, Chema; Fonteyn, Fabienne; Jamin, Guilhem; Paquot, Michel; Blecker, Christophe; Thonart, Philippe

15. Effet des conditions d'extraction sur la composition et les activités antioxydantes des ulvanes de l'algue Ulva lactucas - Yaich, Hela; Garna, Haikel; Paquot, Michel; Blecker, Christophe; Attia, Hamadi

16. Chemical analyses of the seeds from Prunella vulgaris: A chemotaxonomic approach - Paul, Aman; Frederich, Michel; Cieckiewicz, Ewa; Blecker, Christophe; Heuskin, Stéphanie; Lognay, Georges; Danthine, Sabine
Common self-heal (Prunella vulgaris) plants are traditionally sown along the border of crops to enhance the biodiversity. Besides enhancing the biodiversity, they can also be a source of interesting compounds which could be important for food, pharmaceutical and cosmetic industries. The seeds of Common Yarrow were investigated for proteins, fatty acid compositions and polyphenolic compounds. The protein content was analyzed according to Dumas method, the extraction of oil was done using a cold extraction technique employing 2:1 chloroform/methanol as solvent, the fatty acid composition was determined using the gas chromatography and the amount of polyphenolic compounds were estimated using the...

17. Etude des altérations sur des aliments transformés, réfrigerés et surgelés: altérations physiques - Blecker, Christophe

18. Nouvelles perspectives en matière de formulations alimentaires - Blecker, Christophe

19. Pesquisa sobre o estado físico de materiais alimentícios ani : Aspectos práticos de transição vítrea dos polissacarídeos, Estudo sobre a cristalização de gorduras - Blecker, Christophe

20. Research on the physical state of anhydrous food materials - Blecker, Christophe

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