Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Carolien Buvé"'
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
Autor:
Evelyne Timmermans, Ine Langie, An Bautil, Kristof Brijs, Carolien Buvé, Ann Van Loey, Ilse Scheirlinck, Roel Van der Meulen, Christophe M. Courtin
Publikováno v:
Foods, Vol 12, Iss 4, p 830 (2023)
Despite the diverse functions of yeast, only a relatively homogenous group of Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity o
Externí odkaz:
https://doaj.org/article/6e96a10e2409423995537bdfc6293ddb
Autor:
Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, Marc E. Hendrickx
Publikováno v:
Foods, Vol 10, Iss 7, p 1665 (2021)
Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between
Externí odkaz:
https://doaj.org/article/1e8893d34324461684275717eb400847
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, several
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0a59e472c93aec03a4f62226cc7ff0e
https://lirias.kuleuven.be/handle/20.500.12942/718041
https://lirias.kuleuven.be/handle/20.500.12942/718041
Autor:
Sophie M. Delbaere, Tom Bernaerts, Flore Vancoillie, Carolien Buvé, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Volatile compounds in foods can witness the occurrence of (bio)chemical reactions, comprising both enzymatic and non-enzymatic reactions, which can be influenced by processing. This study investigated the effect of different pretreatments aimed at ei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fa23eb4bf44d1eacddce9d8f00b7b7b
https://lirias.kuleuven.be/handle/20.500.12942/708331
https://lirias.kuleuven.be/handle/20.500.12942/708331
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 20:5698-5721
The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior and determines the shelf-life of these products. Although nonenzymatic browning of fru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8b68ed61f388f25905faa826e125609
https://doi.org/10.1111/1541-4337.12850
https://doi.org/10.1111/1541-4337.12850
Autor:
Carolien Buvé, Biniam Tamiru Kebede, Huong T.T. Pham, Marc Hendrickx, Ann Van Loey, Archana Bista
Publikováno v:
Journal of the Science of Food and Agriculture. 100:3765-3775
BACKGROUND: Non-enzymatic browning (NEB) is the main quality defect in shelf-stable orange juice and other fruit juices during storage. Previous studies on NEB focused solely on the soluble fraction of orange juice, regardless of the fact that both s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f710465a50275f4772e5afe640c7063e
https://doi.org/10.1002/jsfa.10418
https://doi.org/10.1002/jsfa.10418
Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:5402-5411
Nonenzymatic browning during storage of pasteurized shelf-stable orange juice causes a major color deterioration, which negatively affects consumer acceptance of the juice. This study, for the first time, investigated on a kinetic basis the effect of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5f740a3a44e33d0c49231d3c944e4cd
https://doi.org/10.1021/acs.jafc.9b07630
https://doi.org/10.1021/acs.jafc.9b07630
Publikováno v:
LWT
An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during pasteurization (95 °C/1 min) and accelerated storage (14 d at 35 °C). The PLS-DA results
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0d4643e8f535725ecb41a8d8dece7eb
https://lirias.kuleuven.be/handle/123456789/679051
https://lirias.kuleuven.be/handle/123456789/679051
Autor:
Clare Kyomugasho, Shruti Aravindakshan, Marc Hendrickx, Carolien Buvé, Thi Hoai An Nguyen, Ann Van Loey, Koen Dewettinck
Publikováno v:
Foods
Volume 10
Issue 7
Foods, Vol 10, Iss 1665, p 1665 (2021)
Volume 10
Issue 7
Foods, Vol 10, Iss 1665, p 1665 (2021)
Fresh common beans can be made 'instant' to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afb544fc61f05ddccf548d9ed75aa1ca