Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Davy Van de Walle"'
Autor:
Fien De Witte, Ivana A. Penagos, Davy Van de Walle, Andre G. Skirtach, Koen Dewettinck, Filip Van Bockstaele
Publikováno v:
Foods, Vol 13, Iss 9, p 1372 (2024)
Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making
Externí odkaz:
https://doaj.org/article/00e7a871ea7d40498dcc9adbf1908635
Autor:
Fien De Witte, Ivana A. Penagos, Kato Rondou, Kim Moens, Benny Lewille, Daylan A. Tzompa-Sosa, Davy Van de Walle, Filip Van Bockstaele, Andre G. Skirtach, Koen Dewettinck
Publikováno v:
Crystals, Vol 14, Iss 2, p 142 (2024)
Palm oil (PO) is still widely used for the production of all types of food products. Due to its triacylglycerol (TG) composition, PO is semisolid at ambient temperature, offering possibilities for many applications. In order to tailor the fat crystal
Externí odkaz:
https://doaj.org/article/06b51d47fef64f0e982d6b1936304c8d
Publikováno v:
Foods, Vol 12, Iss 4, p 887 (2023)
Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused o
Externí odkaz:
https://doaj.org/article/9f760fb2c1444f8bb00f1373caf106b3
Autor:
Matteo Forte, Sarah Currò, Davy Van de Walle, Koen Dewettinck, Massimo Mirisola, Luca Fasolato, Paolo Carletti
Publikováno v:
Foods, Vol 12, Iss 1, p 4 (2022)
Determining cocoa bean quality is crucial for many players in the international supply chain. However, actual methods rely on a cut test protocol, which is limited by its subjective nature, or on time-consuming, expensive and destructive wet-chemistr
Externí odkaz:
https://doaj.org/article/30da9494c70e40a8800a61dd4cfe754a
Autor:
Evelien M. te Poele, Tim Devlamynck, Manuel Jäger, Gerrit J. Gerwig, Davy Van de Walle, Koen Dewettinck, Anna K. H. Hirsch, Johannis P. Kamerling, Wim Soetaert, Lubbert Dijkhuizen
Publikováno v:
Scientific Reports, Vol 8, Iss 1, Pp 1-12 (2018)
Abstract Steviol glycosides from the leaves of the plant Stevia rebaudiana are high-potency natural sweeteners but suffer from a lingering bitterness. The Lactobacillus reuteri 180 wild-type glucansucrase Gtf180-ΔN, and in particular its Q1140E-muta
Externí odkaz:
https://doaj.org/article/5e79b1d8bf0d4f5a884762ce3f6ab06c
Autor:
Kim De Paepe, Joran Verspreet, Mohammad Naser Rezaei, Silvia Hidalgo Martinez, Filip Meysman, Davy Van de Walle, Koen Dewettinck, Jeroen Raes, Christophe Courtin, Tom Van de Wiele
Publikováno v:
PeerJ, Vol 7, p e6293 (2019)
Undigestible, insoluble food particles, such as wheat bran, are important dietary constituents that serve as a fermentation substrate for the human gut microbiota. The first step in wheat bran fermentation involves the poorly studied solubilization o
Externí odkaz:
https://doaj.org/article/4a9754e4aed5480786893740520c35bc
Publikováno v:
European Food Research and Technology. 248:2383-2392
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed87a40e3ee763c69b5a1de6661a6268
https://doi.org/10.1007/s00217-022-04054-3
https://doi.org/10.1007/s00217-022-04054-3
Autor:
Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle, José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki, Stefan Weckx, Luc Pieters, Koen Dewettinck, Luc De Vuyst
Publikováno v:
Food microbiology
Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa pulp-bean mass, which needed in-depth investigation. The present study aimed at examining effects of the cocoa isolate H. opuntiae IMDO 040108 as part of three dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffeb18db2ca22d889f1735bc07694db0
https://doi.org/10.1016/j.fm.2022.104115
https://doi.org/10.1016/j.fm.2022.104115
Autor:
Matteo Forte, Sarah Currò, Davy Van de Walle, Koen Dewettinck, Massimo Mirisola, Luca Fasolato, Paolo Carletti
Publikováno v:
FOODS
Foods; Volume 12; Issue 1; Pages: 4
Foods; Volume 12; Issue 1; Pages: 4
Determining cocoa bean quality is crucial for many players in the international supply chain. However, actual methods rely on a cut test protocol, which is limited by its subjective nature, or on time-consuming, expensive and destructive wet-chemistr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcb134dd1f26230960537db6cffcfd70
https://hdl.handle.net/1854/LU-01GNRWY2YHNJMVR8C33PCP679N
https://hdl.handle.net/1854/LU-01GNRWY2YHNJMVR8C33PCP679N
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:5523-5539
The performance of appropriate instrumental and/or sensory analyses is essential to gain insights into the flavor profile of cocoa products. This three-part review is compiled of an overview of the most commonly used instrumental techniques to study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::709bf3da4000bc4d1f1c20c58be9f60f
https://doi.org/10.1080/10408398.2021.1887076
https://doi.org/10.1080/10408398.2021.1887076