Výsledky vyhledávání - "B, Ly Nguyen"

Improving the Quality of Set Yoghurt Using Milk Fat Globule Membrane Fragments

Autor: Joshua Ibitoye, T. T. Q. Phan, Duy Nghia Le, K. Dewettinck, Michelle L. Colgrave, A. P. Trzcinski, B. Ly-Nguyen

Publikováno v: Journal of Food Processing and Preservation.

Lacprodan®PL20, a dairy ingredient that is rich in protein and polar lipids, was added into set yoghurts produced from nonhomogenized raw milk. The set yoghurts were prepared using concentrations of 2%, 4%, and 6% Lacprodan®PL20, while the control

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6e45ed789ff5d2a6265a6c9f248a789

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Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system

Autor: I. Van Opstal, Filip Poschet, A. Van Loey, Chris W. Michiels, J.F. Van Impe, A.H. Geeraerd, B. Ly-Nguyen, Marc Hendrickx, Vasilis P. Valdramidis

Publikováno v: Journal of Food Engineering. 78:1010-1021

In this research the combined mild heat and high pressure (HP) treatment of two food processing targets is under study: one microbiological safety target (Escherichia coli K12) and one quality related target (carrot Pectin Methylesterase, PME). A pol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b5ad263e2ed19b98382800defa0c22ff
https://doi.org/10.1016/j.jfoodeng.2005.12.051

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Effect of preheating on thermal degradation kinetics of carrot texture

Autor: Chantal Smout, Marc Hendrickx, A. Van Loey, Daniel Ndaka Sila, T.S. Vu, B. Ly-Nguyen

Publikováno v: Innovative Food Science & Emerging Technologies. 5:37-44

Thermal degradation kinetics of carrot texture was studied in a temperature range from 80 to 110 °C. The influence of preheating on the texture degradation kinetics was investigated for different preheating conditions including different preheating

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bcb8f2a081c966b23947fd2ffe038691
https://doi.org/10.1016/j.ifset.2003.08.005

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Effect of Mild-Heat and High-Pressure Processing on Banana Pectin Methylesterase: A Kinetic Study

Autor: Chantal Smout, Thomas Duvetter, Marc Hendrickx, B. Ly-Nguyen, Ann Van Loey, I. Verlent

Publikováno v: Journal of Agricultural and Food Chemistry. 51:7974-7979

Pectin methylesterase (PME) was extracted from bananas and purified by affinity chromatography. The thermal−high-pressure inactivation (at moderate temperature, 30−76 °C, in combination with high pressure, 0.1−900 MPa) of PME was investigated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c335a226b01a6548b0a33473fc04a4f3
https://doi.org/10.1021/jf034658i

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Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Autor: S. ErenÖzcan, D. Fachin, S. Vu Truong, I. Verlent, B. Ly-Nguyen, Thomas Duvetter, Marc Hendrickx, Chantal Smout, A.M. Loey

Publikováno v: ResearcherID

Pectin methylesterase (PME) was extracted from carrots and purified by affinity chromatography. The thermal high-pressure inactivation of the PME was investigated in a model system. Under these conditions, the (thermo) stable fraction is not inactiva

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14fea6d64931bb4763886b49b7041445
https://doi.org/10.1111/j.1365-2621.2003.tb09653.x

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Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High-Pressure Inactivation

Autor: Thomas Duvetter, Marc Hendrickx, B. Ly-Nguyen, I. Verlent, Ann Van Loey, Son T. Vu, D. Fachin, Chantal Smout

Publikováno v: Biotechnology Progress. 18:1447-1450

Pectin methylesterase (PME) was extracted from strawberries (Fragaria ananassa, cv Elsanta) and purified by affinity chromatography on a CNBr-Sepharose 4B-PME-inhibitor column. A single protein and PME activity peak was obtained. A biochemical charac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5195689736729b40f7855555f54720c8
https://doi.org/10.1021/bp0256622

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Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish)

Autor: B, Ly Nguyen, A, Van Loey, D, Fachin, I, Verlent, Indrawati, M, Hendrickx, I M, Hendrickx

Publikováno v: Biotechnology and Bioengineering. 78:683-691

Pectin methylesterase (PME) was extracted from bananas (cv Cavendish) and purified by affinity chromatography on a CNBr-Sepharose-PME inhibitor (PMEI) column. A single protein and PME activity peak was obtained. For banana PME, a biochemical characte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6985f884b06b40603b7df3d51d79ff43
https://doi.org/10.1002/bit.10249

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