Zobrazeno 1 - 10
of 30
pro vyhledávání: '"M. Van Loey"'
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 773-783 (2021)
The increasing need for sustainable food choices places a demand on developing palatable foods from lower impact production and with a suitable shelf-life. In this context, knowledge of the sensory properties of whole sterilised chickpeas is required
Externí odkaz:
https://doaj.org/article/22d3fe833e744852b0515a41ca340df5
Autor:
Sophie M. Delbaere, Tom Bernaerts, Mirte Vangrunderbeek, Flore Vancoillie, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Publikováno v:
Foods, Vol 11, Iss 18, p 2892 (2022)
Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed studies
Externí odkaz:
https://doaj.org/article/aa0407be219c44ceb0ece6591a8af4a0
Autor:
Tom M.M. Bernaerts, Heleen Verstreken, Céline Dejonghe, Lore Gheysen, Imogen Foubert, Tara Grauwet, Ann M. Van Loey
Publikováno v:
Journal of Functional Foods, Vol 65, Iss , Pp 103770- (2020)
The incorporation of microalgae into processed food products is considered a sustainable strategy to enrich food products in omega-3 long chain polyunsaturated fatty acids (ω3-LC-PUFA). However, the microstructural properties of the microalgae might
Externí odkaz:
https://doaj.org/article/89dbad707a7448889960610ffc7c51ed
Autor:
Jelle Van Audenhove, Tom Bernaerts, Novita I. Putri, Erick O. Okello, Luisa Van Rooy, Ann M. Van Loey, Marc E. Hendrickx
Publikováno v:
Foods, Vol 10, Iss 11, p 2644 (2021)
In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pe
Externí odkaz:
https://doaj.org/article/545eddea8327408bb5c2e256e457bea1
Publikováno v:
Foods, Vol 10, Iss 11, p 2622 (2021)
Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato sta
Externí odkaz:
https://doaj.org/article/0a87223938e2479c993ec39d67f34df1
Autor:
Jessika N. Humerez-Flores, Sarah H. E. Verkempinck, Clare Kyomugasho, Paula Moldenaers, Ann M. Van Loey, Marc E. Hendrickx
Publikováno v:
Foods, Vol 10, Iss 7, p 1586 (2021)
In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties
Externí odkaz:
https://doaj.org/article/df0b33d295f144fd8df25fbaec6addab
Autor:
Jelle Van Audenhove, Tom Bernaerts, Victor De Smet, Sophie Delbaere, Ann M. Van Loey, Marc E. Hendrickx
Publikováno v:
Foods, Vol 10, Iss 5, p 1064 (2021)
In literature, different pectin extraction methods exist. In this study, two approaches starting from the alcohol-insoluble residue (AIR) of processing tomato are performed in a parallel way to facilitate the comparison of pectin yield and the compos
Externí odkaz:
https://doaj.org/article/e1f6fdbe44364179b7897b171e6c66b5
Autor:
Sophie M. Delbaere, Tom Bernaerts, Flore Vancoillie, Carolien Buvé, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Volatile compounds in foods can witness the occurrence of (bio)chemical reactions, comprising both enzymatic and non-enzymatic reactions, which can be influenced by processing. This study investigated the effect of different pretreatments aimed at ei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fa23eb4bf44d1eacddce9d8f00b7b7b
https://lirias.kuleuven.be/handle/20.500.12942/708331
https://lirias.kuleuven.be/handle/20.500.12942/708331
Autor:
Jelle Van Audenhove, Tom Bernaerts, Novita I. Putri, Sophie Delbaere, Ilke Caveye, Ann M. Van Loey, Marc E. Hendrickx
The current study addresses the influence of pectin depletion on the potential of high-pressure homogenization (HPH) to increase the network forming potential of the cell wall material (CWM) from tomato. Therefore, the microstructure, water binding c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ba3d9e8b62bc8ec673e7c9ccecff1a5
https://lirias.kuleuven.be/handle/20.500.12942/693816
https://lirias.kuleuven.be/handle/20.500.12942/693816
Autor:
Sophie M. Delbaere, Tom Bernaerts, Mirte Vangrunderbeek, Flore Vancoillie, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Publikováno v:
Food Research International. 169:112864
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10003c05b59bf89f6ef41910b5ac83bc
https://doi.org/10.1016/j.foodres.2023.112864
https://doi.org/10.1016/j.foodres.2023.112864