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
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
Autor:
Daylan Amelia Tzompa-Sosa, Roberta Moruzzo, Simone Mancini, Joachim Jietse Schouteten, Aijun Liu, Jie Li, Giovanni Sogari
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::445f3d2c5d4888e544435ee217cd6e48
https://hdl.handle.net/11568/1164987
https://hdl.handle.net/11568/1164987
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
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
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
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
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
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
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
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