Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Dorrit Wouters"'
Autor:
L. De Vuyst, M. De Loose, N. Anno, Nathalie Bernaert, Dorrit Wouters, E. Van Bockstaele, B. Van Droogenbroeck
Publikováno v:
International Journal of Food Microbiology. 165:121-133
Leek (Allium ampeloprasum var. porrum) is one of Belgium's most important outdoor vegetables, mainly cultivated for its white shaft. Fermentation of leek offers opportunities in view of biomass valorization and product diversification. This study dea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fad6f11cf6461680410fb8ec5c3dd8a
https://doi.org/10.1016/j.ijfoodmicro.2013.04.016
https://doi.org/10.1016/j.ijfoodmicro.2013.04.016
Publikováno v:
Journal of the Science of Food and Agriculture. 93:3352-3361
BACKGROUND Fermentation of vegetables and fruits is a traditional preservation technique, e.g. in Eastern Europe. Although usually spontaneous fermentation processes are applied, the addition of lactic acid bacteria (LAB) starter cultures could accel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::342f5d0366c6d94c34f5162a7ef48c5d
https://doi.org/10.1002/jsfa.6184
https://doi.org/10.1002/jsfa.6184
Publikováno v:
Vrije Universiteit Brussel
Leek (Allium ampeloprasum var. porrum) is one of Belgium's most important vegetables. All or part of the green leek parts are often left on the fields because of their limited cooking applications compared to the white leek parts. Therefore, the poss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17818ec7940773b9dce9240b005afc58
https://doi.org/10.1016/j.fm.2012.09.016
https://doi.org/10.1016/j.fm.2012.09.016
Autor:
Dorrit Wouters, Nathalie Bernaert, Luc De Vuyst, Hervé De Clercq, Bart Van Droogenbroeck, Marc De Loose, Domien De Paepe, Erik Van Bockstaele
Publikováno v:
Journal of the Science of Food and Agriculture. 93:2146-2153
Background Leek is grown for its thickened cylindrical white shaft made up of long leaf bases. Despite the potentially valuable nutritional profile of the green leaves, a large portion remains unused owing its restricted culinary applications. This l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::900d7df830fd0f738e56d693f63a1880
https://doi.org/10.1002/jsfa.6020
https://doi.org/10.1002/jsfa.6020
Publikováno v:
Journal of the Science of Food and Agriculture. 93:749-760
BACKGROUND: Artisanal vegetable fermentations are very popular in Eastern European countries. Fresh vegetables undergo a spontaneous fermentation in the presence of salt, which is mainly carried out by lactic acid bacteria (LAB). RESULTS: Culture-dep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9d5acd43634afa5d6ef1ed9013435ad
https://doi.org/10.1002/jsfa.5788
https://doi.org/10.1002/jsfa.5788
Publikováno v:
Vrije Universiteit Brussel
BACKGROUND Fermentation of vegetables and fruits is a traditional preservation technique, e.g. in Eastern Europe. Although usually spontaneous fermentation processes are applied, the addition of lactic acid bacteria (LAB) starter cultures could accel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::969c549387a68ada39e1632e3c80bfef
https://hdl.handle.net/20.500.14017/6b3d119f-3c28-4dc3-854d-7b57e1bd9aa0
https://hdl.handle.net/20.500.14017/6b3d119f-3c28-4dc3-854d-7b57e1bd9aa0
Autor:
Dorrit Wouters, Bernaert, N., Nina Anno, Droogenbroeck, B., Loose, M., Erik Van Bockstaele, Luc De Vuyst
Publikováno v:
Vrije Universiteit Brussel
Leek (Allium ampeloprasum var. porrum) is one of Belgium's most important outdoor vegetables, mainly cultivated for its white shaft. Fermentation of leek offers opportunities in view of biomass valorization and product diversification. This study dea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4f6379320c32afec851ce5b5028f69cd
https://hdl.handle.net/20.500.14017/e0c92ad3-867f-44ed-aeb2-8e935042d265
https://hdl.handle.net/20.500.14017/e0c92ad3-867f-44ed-aeb2-8e935042d265
Autor:
Bernaert, N., Dorrit Wouters, Luc De Vuyst, Domien De Paepe, Clercq, H., Erik Van Bockstaele, Marc De Loose, Droogenbroeck, B.
Publikováno v:
Vrije Universiteit Brussel
Background Leek is grown for its thickened cylindrical white shaft made up of long leaf bases. Despite the potentially valuable nutritional profile of the green leaves, a large portion remains unused owing its restricted culinary applications. This l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::967d472ba0903e7acde53e7ffc8c6115
https://pubmed.ncbi.nlm.nih.gov/23408379
https://pubmed.ncbi.nlm.nih.gov/23408379
Publikováno v:
Vrije Universiteit Brussel
The arginine deiminase (ADI) pathway is a means by which certain sourdough lactic acid bacteria (LAB) convert arginine into ornithine via citrulline while producing ammonia and ATP, thereby coping with acid stress and gaining an energetic advantage.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5acf75f50438a0c4e141ed7a1cbd5ce
https://pubmed.ncbi.nlm.nih.gov/19747605
https://pubmed.ncbi.nlm.nih.gov/19747605
Publikováno v:
Vrije Universiteit Brussel
BACKGROUND: Artisanal vegetable fermentations are very popular in Eastern European countries. Fresh vegetables undergo a spontaneous fermentation in the presence of salt, which is mainly carried out by lactic acid bacteria (LAB). RESULTS: Culture-dep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::477ac80c49f9b11b3811717e4308daed
https://researchportal.vub.be/en/publications/aebb9bc3-d782-45b9-bad2-a8c4db87426f
https://researchportal.vub.be/en/publications/aebb9bc3-d782-45b9-bad2-a8c4db87426f