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Articles by M. Parmentier
Total Records ( 2 ) for M. Parmentier
  E. Matouba , B. Mabiala , J.M. Nzikou , M. Linder , J. Fanni , S. Desobry and M. Parmentier
  The aim of this research is physico-chemical characterization of salmon oil subjected to an enzymatic treatment in order to concentrate it in PUFA. Regio selective action of lipase resulting from Aspergillus oryzae (37C, pH 7, SP 398: 40 KLU) make it possible to selectively hydrolyze the fatty acids mainly connected in position 1 and 3 on glycerol, thus modifying the physical properties of the reactional mixture. Viscosity and surface tensions were measured according to the temperature between -5 and 30C over 48 h of hydrolysis. Two characteristic temperatures 12C for the low lipolysis degree and 18C for high values of DH. The enthalpic differential analysis between -60 and 40C as well as measurements of the relaxation times T1 and T2 by protonic NMR made it possible to characterize the evolution of the reactional mixture according to the lipolysis. Finally analyses of viscosity according to a gradient of temperature ranging between 5 and 40C or of the shear stress will make it possible to supplement knowledge on the modifications of structure of the reactional mixture. This work constitutes a preliminary stage with the optimization of the conditions of enrichment in salmon oil PUFA.
  L. Tchatchouang Ngasop , C. Tchiegang , M. Parmentier and C. Kapseu
  The variation of some physical properties of the pulp of Canarium schweinfurthii Engl. fruits harvested from Bangangte-Cameroon undergoing treatment at 45C by wet and dry methods were studied, in order to define optimal softening conditions. Softening by the dry method was done by putting the fruits directly in an oven, whereas the wet process consisted of using water, at 45C for 0 to 70 min. The variations in mass during softening were evaluated and textural properties of the pulp, was carried out by double compression of the pulp. A gain and a loss of mass were observed during wet and dry softening respectively. It appears that, no matter the method, softening of Canarium schweinfurthii Engl. fruits results in a decrease in hardness, springiness, cohesiveness, gumminess and chewiness of the pulp. There is a significant correlation between the textural properties during softening (r = 0.99, p<0.05). Variations in mass observed are also correlated to the variations in textural properties of the pulp. r = -0.95 (p<0.05) for the wet method and r = 0.96 (p<0.05) for the dry method.
 
 
 
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