Zobrazeno 1 - 10
of 642
pro vyhledávání: '"Marc Hendrickx"'
Autor:
Dorine Duijsens, Sarah H. E. Verkempinck, Audrey De Coster, Katharina Pälchen, Marc Hendrickx, Tara Grauwet
Publikováno v:
Foods, Vol 12, Iss 3, p 525 (2023)
Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds,
Externí odkaz:
https://doaj.org/article/1f9bcdda49b843e9a386fb9129456c36
Publikováno v:
Foods, Vol 11, Iss 3, p 485 (2022)
This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD
Externí odkaz:
https://doaj.org/article/c175071f1ac74dab8be3deeb8f3e2d7d
Autor:
Adiguna Bahari, Katlijn Moelants, Marie Kloeck, Joel Wallecan, Gino Mangiante, Jacques Mazoyer, Marc Hendrickx, Tara Grauwet
Publikováno v:
Foods, Vol 10, Iss 12, p 2928 (2021)
To better understand the migration properties of hybrid carrageenan from the seaweed tissue during carrageenan extraction, the effect of increasing the seaweed surface area by the mechanical disintegration of gametophyte Chondrus crispus chips was st
Externí odkaz:
https://doaj.org/article/ac80766db7b74255a70ef6675400fd48
Publikováno v:
Foods, Vol 9, Iss 11, p 1595 (2020)
Although the fate of anthocyanins along digestion has been a matter of research over the last decade, their bioaccessibility so far has been mainly assessed for single administered fruits or vegetables, which is far from the real scenario where they
Externí odkaz:
https://doaj.org/article/02cdb483d66e40b18a9f4200808005be
Publikováno v:
Journal of Functional Foods, Vol 19, Iss , Pp 775-785 (2015)
The transfer of carotenoids into the oil phase during digestion is limited by matrix related factors that hamper carotenoid release and the conditions of low gastric acidity that limit carotenoid solubility. Therefore, the aim of this study was to in
Externí odkaz:
https://doaj.org/article/af4fc7165bdf4402b61e71f27217d9cf
Publikováno v:
Tạp chí Khoa học Đại học Cần Thơ, Iss 15a (2010)
Enzyme ?-amylase từ Bacillus Amyloliquefacien (BAA) được chọn để nghiên cứu phát triển chỉ thị tương quan nhiệt độ và thời gian bằng phương pháp tích phân (TTI) dựa vào hoạt tính của enzyme (trong khoản
Externí odkaz:
https://doaj.org/article/f00fe2cbbcf348cfaf7a52b7a88860d3
Autor:
Ruth Cardinaels, Yurij A. Antonov, Paula Moldenaers, Clare Kyomugasho, Marc Hendrickx, Miete Celus, Irina L. Zhuravleva
Publikováno v:
Journal of Thermal Analysis and Calorimetry, 147(11), 6271-6286. Springer
In this paper, effects of pectin varying in overall charge (OCH) and local charge density (LCD) on the structure and thermal stability of Lysozyme (lys) are studied. The secondary and local tertiary structures of lys undergo at pH 5.1 a two-step chan
Publikováno v:
Solid Earth. 13:469-495
Shallow, light to moderate magnitude earthquakes in stable continental regions can have a damaging impact on vulnerable surface constructions. In the coal area of the Hainaut province in Belgium, a century of shallow seismic activity occurred from th
Autor:
Dorine Duijsens, Katharina Pälchen, Sarah Verkempinck, Jessica Guevara-Zambrano, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Publikováno v:
Food Chemistry. 418:135709
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 20:5698-5721
The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior and determines the shelf-life of these products. Although nonenzymatic browning of fru