Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Jasper, van Houcke"'
Autor:
Bert Coleman, Christof Van Poucke, Bavo Dewitte, Ann Ruttens, Tanja Moerdijk-Poortvliet, Christos Latsos, Koen De Reu, Lander Blommaert, Barbara Duquenne, Klaas Timmermans, Jasper van Houcke, Koenraad Muylaert, Johan Robbens
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100139- (2022)
The aroma and taste of eight different phototrophic microalgae species were investigated and compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives. To assess their performance, commercial se
Externí odkaz:
https://doaj.org/article/1f3aeb4be2a74e60813d7a29427956d8
Publikováno v:
Frontiers in Marine Science, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/f9218d70338c4ee89c50133419a8d960
Publikováno v:
Frontiers in Marine Science, Vol 7 (2020)
The microalgae Rhodomonas sp. is known as an excellent feed source for live feed organisms such as copepods. The main benefits of feeding Rhodomonas to live feed animals are attributed to the relative high polyunsaturated fatty acid (PUFA) level, the
Externí odkaz:
https://doaj.org/article/02cca7aa9756487eb73c0fc19baf0bec
Publikováno v:
Journal of Applied Phycology. 33:3591-3602
The cryptophyte Rhodomonas salina is widely used in aquaculture due to its high nutritional profile. This study aims to investigate the effect of salinity and pH on the growth, phycoerythrin concentrations, and concentrations of non-volatile umami ta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6bc49a1df978c225f70be1a60c5c405
https://doi.org/10.1007/s10811-021-02547-4
https://doi.org/10.1007/s10811-021-02547-4
Autor:
Christos Latsos, Eric Wassenaar, Tanja Moerdijk, Bert Coleman, Johan Robbens, Sandra van Roy, Leen Bastiaens, Jasper van Houcke, Klaas R. Timmermans
Rhodomonas salina is a microalgal species, belonging to the cryptophytes, and is widely used as aquaculture feed because of its high nutritional profile and phycoerythrin content. This study investigated the effect of pH on the growth, biochemical co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::511c8bda8da60e6712fcde92226e5111
https://doi.org/10.1007/s10811-022-02730-1
https://doi.org/10.1007/s10811-022-02730-1
Publikováno v:
Frontiers in Marine Science, Vol 7 (2020)
The microalgae Rhodomonas sp. is known as an excellent feed source for live feed organisms such as copepods. The main benefits of feeding Rhodomonas to live feed animals are attributed to the relative high polyunsaturated fatty acid (PUFA) level, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba92ccddc389ea5fd37fcd17094152d7
https://www.frontiersin.org/articles/10.3389/fmars.2020.563333/full
https://www.frontiersin.org/articles/10.3389/fmars.2020.563333/full
Publikováno v:
Journal of the Science of Food and Agriculture. 98:4778-4785
Oyster refinement using land-based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters is unknown. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b67b9b2658c3e2f8af4553abf2565a5
https://doi.org/10.1002/jsfa.9136
https://doi.org/10.1002/jsfa.9136
Autor:
Jasper van Houcke
Fresh oysters are considered a delicacy in Western Europe. In the Netherlands two species are cultivated; the Pacific cupped oyster (Crassostrea gigas) and the European flat oyster (Ostrea edulis). The Pacific cupped oyster is the main product of Dut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34620abad8d42ac71a50ea480337bc85
https://research.wur.nl/en/publications/biochemical-composition-volatile-organic-compounds-sensory-and-co
https://research.wur.nl/en/publications/biochemical-composition-volatile-organic-compounds-sensory-and-co
Publikováno v:
Journal of the Science of Food and Agriculture
BACKGROUND Oyster refinement using land‐based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4072e98b52325c7a8d400db0ccfb4bd3
https://pubmed.ncbi.nlm.nih.gov/29781152
https://pubmed.ncbi.nlm.nih.gov/29781152
Autor:
Jasper van Houcke, Joop Luten, Josiane Cornet, Isabel Medina, Mireille Cardinal, Hanne K Mæhre, Jozef P. H. Linssen
Publikováno v:
Food Research International (0963-9969) (Elsevier Science Bv), 2017-10, Vol. 100, N. Part.1, P. 151-160
Food Research International 100 (2017)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Research International, 100, 151-160
Food Research International 100 (2017)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Research International, 100, 151-160
10 pages, 4 figures, 5 tables
Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems wh
Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7becde91f6c17034c029ed3bce9a41d
https://pubmed.ncbi.nlm.nih.gov/28873674
https://pubmed.ncbi.nlm.nih.gov/28873674