Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Lien Lemmens"'
Publikováno v:
Critical Reviews in Food Science and Nutrition. 56:1844-1855
Kinetic models are important tools for process design and optimization to balance desired and undesired reactions taking place in complex food systems during food processing and preservation. This review covers the state of the art on kinetic models
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53e7dbd072526013ec6e451710abe9a4
https://doi.org/10.1080/10408398.2013.790779
https://doi.org/10.1080/10408398.2013.790779
Autor:
Ann Van Loey, Jovana Tomic, Marc Hendrickx, Agnese Panozzo, Lien Lemmens, Scheling Wibowo, Jihan Santanina Santiago, Tara Grauwet, Liesbeth Vervoort
Publikováno v:
Food Chemistry. 171:330-340
The correlation of carotenoid changes with colour degradation of pasteurised single strength orange juice was investigated at 20, 28, 35 and 42°C for a total of 32 weeks of storage. Changes in colour were assessed using the CIELAB system and were ki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30d8d1c5908f1f8170208b798ddc6cf4
https://doi.org/10.1016/j.foodchem.2014.09.007
https://doi.org/10.1016/j.foodchem.2014.09.007
Autor:
Paola Palmero, Lien Lemmens, Ines Colle, Tuyen Thi My Nguyen, Marc Hendrickx, Agnese Panozzo, Ann Van Loey
Publikováno v:
Journal of the Science of Food and Agriculture. 96:254-261
BACKGROUND High-pressure homogenization disrupts cell structures, assisting carotenoid release from the matrix and subsequent micellarization. However, lycopene bioaccessibility of tomato puree upon high-pressure homogenization is limited by the form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b03793aea4a865b37277976c2d7eb41a
https://doi.org/10.1002/jsfa.7088
https://doi.org/10.1002/jsfa.7088
Autor:
Lien Lemmens, Griet Knockaert, Ann Van Loey, Sudheer K. Pulissery, Marc Hendrickx, Sandy Van Buggenhout
Publikováno v:
Food Chemistry. 138:1515-1520
The effect of thermal processing (85-130°C) and combined thermal/high pressure processing (100°C combined with 0.1 to 700 MPa and 700 MPa combined with 85-115°C) on β-carotene isomerisation in an olive oil/carrot emulsion and pure olive oil phase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c727b2196de373a0221a741c0111350
https://doi.org/10.1016/j.foodchem.2012.10.080
https://doi.org/10.1016/j.foodchem.2012.10.080
Publikováno v:
Food Research International. 51:32-38
Industrial processing of tomatoes into different end-products includes mechanical treatments, several thermal treatment steps, and the addition of ingredients which might induce changes in lycopene bioaccessibility. Here the influence of high pressur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bd0d2fe535cdd3b832d1815c77e4341
https://doi.org/10.1016/j.foodres.2012.11.024
https://doi.org/10.1016/j.foodres.2012.11.024
Autor:
Lien Lemmens, Marc Hendrickx, Sandy Van Buggenhout, Ines Colle, Ann Van Loey, Griet Knockaert
Publikováno v:
Food Research International. 50:526-533
The current work presents a pilot scale study in which the effect of in pack thermal preservation processes in a retort system on particular carrot quality aspects, more specifically nutritional and textural characteristics, was investigated. Pasteur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfa696d7ea89d4baefdbdc54b7b1a002
https://doi.org/10.1016/j.foodres.2011.02.030
https://doi.org/10.1016/j.foodres.2011.02.030
Publikováno v:
European Food Research and Technology. 236:155-163
The present study describes a case study on mango puree, in which focus is given to the effect of thermal processing (100–130 °C, 0–80 min) and high-pressure homogenisation (0–1300 bar) on the isomerisation of β-carotene. Both unit operations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20d7524c74fc7688414407556b5522f6
https://doi.org/10.1007/s00217-012-1872-y
https://doi.org/10.1007/s00217-012-1872-y
Autor:
Griet Knockaert, Sudheer K. Pulissery, Marc Hendrickx, Lien Lemmens, Ann Van Loey, Sandy Van Buggenhout
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:10312-10319
The effect of thermal processing (85-130 °C) on the stability and isomerization of β-carotene in both an olive oil/carrot emulsion and an olive oil phase enriched with carrot β-carotene was studied. During processing, degradation of total β-carot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::807a2ff5c66c3047e354a2b4e3aea3a0
https://doi.org/10.1021/jf3025776
https://doi.org/10.1021/jf3025776
Autor:
Chris W. Michiels, Ine Lurquin, Lien Lemmens, Kristof Vanoirbeek, Marc Hendrickx, Anne Vercammen
Publikováno v:
Innovative Food Science & Emerging Technologies. 16:259-266
The inactivation of Candida lipolytica LMM02.68 and Escherichia coli LMM1010 on 1-cm apple cubes in acidified glucose solution (12.5 or 25.0% d-glucose) by high pressure treatment at 200–650 MPa for 10 min at 25 or 40 °C was investigated. At 25 °
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b778544849f45b29aad9d6aede23b43f
https://doi.org/10.1016/j.ifset.2012.06.009
https://doi.org/10.1016/j.ifset.2012.06.009
Publikováno v:
Food Chemistry. 133:60-67
The effect of some process and product factors (addition of olive oil, high pressure homogenisation, subsequent thermal or high pressure pasteurisation) on β-carotene bioaccessibility and isomerisation of carrot puree was investigated. High pressure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1afef5c6462f3c7e572eb96d621de021
https://doi.org/10.1016/j.foodchem.2011.12.066
https://doi.org/10.1016/j.foodchem.2011.12.066