Experimental Evolution Reveals a Novel Ene Reductase That Detoxifies α,β-Unsaturated Aldehydes in Listeria monocytogenes

Autor: Lei Sun, Ann Van Loey, Carolien Buvé, Chris W. Michiels

Publikováno v: Microbiology Spectrum, Vol 11, Iss 3 (2023)

ABSTRACT The plant essential oil component trans-cinnamaldehyde (t-CIN) exhibits antibacterial activity against a broad range of foodborne pathogenic bacteria, including L. monocytogenes, but its mode of action is not fully understood. In this study,

Externí odkaz: https://doaj.org/article/ff39c9e711f84823a5b3239b62e2f9f3

The Potential of Phaeodactylum as a Natural Source of Antioxidants for Fish Oil Stabilization

Autor: Robbe Demets, Simon Van Broekhoven, Lore Gheysen, Ann Van Loey, Imogen Foubert

Publikováno v: Foods, Vol 11, Iss 10, p 1461 (2022)

Worldwide, fish oil is an important and rich source of the health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). It is, however, troubled by its high susceptibility towards lipid oxidation. This can be prevented by the addit

Externí odkaz: https://doaj.org/article/34f9406ef96c41ee8a90b0e6cae75df1

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

Autor: Katharina Pälchen, Ben Van den Wouwer, Dorine Duijsens, Marc E. Hendrickx, Ann Van Loey, Tara Grauwet

Publikováno v: Foods, Vol 11, Iss 2, p 206 (2022)

Processing results in the transformation of pulses’ structural architecture. Consequently, digestion is anticipated to emerge from the combined effect of intrinsic (matrix-dependent) and extrinsic (processed-induced) factors. In this work, we aimed

Externí odkaz: https://doaj.org/article/ef70c95d3cd64b19b4c3b0a560b090eb

Carotenoid transfer to oil upon high pressure homogenisation of tomato and carrot based matrices

Autor: Leonard Mutsokoti, Agnese Panozzo, Edwin T. Musabe, Ann Van Loey, Marc Hendrickx

Publikováno v: Journal of Functional Foods, Vol 19, Iss , Pp 775-785 (2015)

The transfer of carotenoids into the oil phase during digestion is limited by matrix related factors that hamper carotenoid release and the conditions of low gastric acidity that limit carotenoid solubility. Therefore, the aim of this study was to in

Externí odkaz: https://doaj.org/article/af4fc7165bdf4402b61e71f27217d9cf

Flavour stability of sterilised chickpeas stored in pouches

Autor: Mikael Agerlin Petersen, Ann Van Loey, Laura E. C. Noordraven, Wender L.P. Bredie

Publikováno v: Current Research in Food Science
Current Research in Food Science, Vol 4, Iss, Pp 773-783 (2021)
Noordraven, L E C, Petersen, M A, Van Loey, A M & Bredie, W L P 2021, ' Flavour stability of sterilised chickpeas stored in pouches ', Current Research in Food Science, vol. 4, pp. 773-783 . https://doi.org/10.1016/j.crfs.2021.10.011

The increasing need for sustainable food choices places a demand on developing palatable foods from lower impact production and with a suitable shelf-life. In this context, knowledge of the sensory properties of whole sterilised chickpeas is required

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05dcc79830ba23ac2f14b3073c30bf65
http://europepmc.org/articles/PMC8579122