Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Barbara Kerkaert"'
Autor:
Timothy P. Guinee, P. Van der Meeren, Barbara Kerkaert, Chak Ming To, D. Van Gaver, Lien Vermeir
Publikováno v:
JOURNAL OF DAIRY SCIENCE
Seventy-five blocks of low-moisture part-skim (LMPS) Mozzarella cheese were procured from an industrial cheese plant, and the relationships between the physicochemical and functional properties were evaluated during refrigerated storage. In total, ch
Autor:
Chak Ming To, Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren, Timothy P. Guinee
Publikováno v:
INTERNATIONAL DAIRY JOURNAL
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ac1ee18525bfc2526afc2d6fd818dc1
https://biblio.ugent.be/publication/8741647/file/8741650
https://biblio.ugent.be/publication/8741647/file/8741650
Publikováno v:
Magnetic Resonance in Chemistry. 57:674-685
A time-domain 1 H nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T2 relaxation time
Autor:
Chak Ming To, Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren, Timothy P. Guinee
Publikováno v:
INTERNATIONAL DAIRY JOURNAL
Autor:
Evgenia Yu, Basova, Irina Yu, Goryacheva, Dmitry A, Mikhirev, Tatiana Yu, Rusanova, Natalia A, Burmistrova, Barbara, Kerkaert, Tania, Cucu, Sarah, De Saeger, Bruno, De Meulenaer
Publikováno v:
Analytical methods : advancing methods and applications. 1(3)
A gel-based immunoassay that can be used for the detection of 2,4,6-trinitrotoluene (TNT) in water samples was developed. Four polyclonal antibodies were generated in chickens using TNT derivatives. The assay was based on the immunoaffinity preconcen
Publikováno v:
LWT - Food Science and Technology. 68:145-152
General markers of HOCl induced changes in food proteins were evaluated and compared with the specific indicator 3-chlorotyrosine using dairy proteins at various oxidant/protein ratios and at different pHs. Protein aggregation was more pronounced at
Autor:
Ferre Rebry, Timothy P. Guinee, Barbara Kerkaert, Lien Vermeir, Chak Ming To, Paul Van der Meeren
Publikováno v:
INTERNATIONAL DAIRY JOURNAL
LMPS Mozzarella has gained worldwide interest because of its use in pizza. Commercially it is made from cow’s milk through a well-defined process known as ‘Pasta Filata Processing’. Local milk quality and supply issues have however driven some
Publikováno v:
Magnetic resonance in chemistry : MRCREFERENCES. 57(9)
A time-domain
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:12727-12736
Protein oxidation can have major implications on the quality and safety of foods, but the majority of methods to evaluate oxidative damage lack specificity. Therefore, this study aimed to identify specific markers for protein oxidation. A well-charac
Publikováno v:
Food Research International. 47:23-30
Cow's milk and dairy products are a common cause of food allergy especially for children. The extensive use of milk proteins, especially whey, in food products poses a serious threat to allergic consumers, therefore reliable detection methods are nee