Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Daylan A. Tzompa‐Sosa"'
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
Autor:
Daylan Amelia Tzompa-Sosa, Giovanni Sogari, Emma Copelotti, Giulia Andreani, Joachim Jietse Schouteten, Roberta Moruzzo, Aijun Liu, Jie Li, Simone Mancini
Publikováno v:
Future Foods, Vol 7, Iss , Pp 100225- (2023)
The demand for mealworms as food is expected to increase over the coming years globally due to the recent sector development; however, consumer acceptance could vary among countries, hence, identifying drivers towards insects as food could help to de
Externí odkaz:
https://doaj.org/article/522f9a9921704188b6b9f1c153d7f937
Autor:
Daylan Amelia Tzompa-Sosa, Roberta Moruzzo, Simone Mancini, Joachim Jietse Schouteten, Aijun Liu, Jie Li, Giovanni Sogari
Publikováno v:
PLoS ONE, Vol 18, Iss 1, p e0279530 (2023)
The interest in edible insects as food is growing, both in traditional and non-traditional insect-eating countries given their advantages in terms of sustainability and nutritional content. However, only a few studies have conducted cross-country inv
Externí odkaz:
https://doaj.org/article/01d3d3bce8984f5b991acc25b98682d4
Publikováno v:
Current Research in Nutrition and Food Science Journal. 11:111-126
Germinated soybean is rich in bioactive compounds such as γ-aminobutyric acid (GABA), polyphenols, and flavonoids. Thus, quantification of these components is critical for assessing nutritional value of soybean after germination and processing. In t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d808c329e66000603423f557eb10ce87
https://doi.org/10.12944/crnfsj.11.1.7
https://doi.org/10.12944/crnfsj.11.1.7
Publikováno v:
Journal of Food Science. 88
Insect oil is a valuable fraction that is obtained from insect processing. The aim of this study is to evaluate the impact of yellow mealworm oil (YMW) oil (crude, deodorized, and blended with vegetable oil) on the sensory evaluation and aroma profil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acf7c8501b4cc5bf55122f15fdeb88c1
https://doi.org/10.1111/1750-3841.16389
https://doi.org/10.1111/1750-3841.16389
Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters
Autor:
Giovanni Sogari, Francesco Riccioli, Roberta Moruzzo, Davide Menozzi, Daylan Amelia Tzompa Sosa, Jie Li, Aijun Liu, Simone Mancini
Publikováno v:
Food Quality and Preference. 104:104764
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bee480c6695b3a8ff079206f32b5e03
https://doi.org/10.1016/j.foodqual.2022.104764
https://doi.org/10.1016/j.foodqual.2022.104764
Autor:
Ann De Winne, Helena Everaert, Julio Andrés Bonilla Jaime, Valérie Lemarcq, Kathy Messens, Hayley Rottiers, Koen Dewettinck, Jocelyn De Wever, Daylan Amelia Tzompa Sosa
Publikováno v:
European Food Research and Technology. 245:2459-2478
Two cocoa types are predominantly being cultivated in Ecuador, the highly appreciated fine Nacional and the high-yielding and disease-resistant CCN51, classified as bulk. With the introduction of foreign germplasm in Ecuador and the international dem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c110035bbd5c39cce774b64e0d6661d
https://doi.org/10.1007/s00217-019-03364-3
https://doi.org/10.1007/s00217-019-03364-3
Autor:
Helena Everaert, Jenny Ruales, Ann De Winne, Koen Dewettinck, Jocelyn De Wever, Hayley Rottiers, Jessika De Clippeleer, Ilse De Leersnyder, Daylan Amelia Tzompa Sosa, Kathy Messens
Publikováno v:
European Food Research and Technology. 245:1917-1937
Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine flavor dynamics during fermentation by analyzing the sugar, free
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5882f7aabf6e672fd325a85f968e5da3
https://doi.org/10.1007/s00217-019-03307-y
https://doi.org/10.1007/s00217-019-03307-y
Publikováno v:
Food Research International. 120:819-828
The presence of a fat crystal network throughout the fat droplets of an oil-in-water emulsion is a requisite for partial coalescence. The characteristics of this fat crystal network determine greatly the kinetics of partial coalescence. In this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a1028269346a04efa84ca02913c0704
https://doi.org/10.1016/j.foodres.2018.11.044
https://doi.org/10.1016/j.foodres.2018.11.044
Autor:
Ann De Winne, Emmanuel Ohene Afoakwa, Koen Dewettinck, Kathy Messens, Daylan A. Tzompa-Sosa, Luc De Cooman, Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle, Jim Van Durme, Julien Simonis
Publikováno v:
Food Research International. 119:84-98
The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, whilst keeping the roasting time fixed at 35 min. Additio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f5ac859e515d8d9883a14a7c6cb5c45
https://doi.org/10.1016/j.foodres.2019.01.057
https://doi.org/10.1016/j.foodres.2019.01.057