Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Nathalie De Clercq"'
Autor:
Lieven Van Meulebroek, Nathalie De Clercq, Julie Vanden Bussche, Mathias Devreese, Eric Fichant, Philippe Delahaut, Siska Croubels, Lynn Vanhaecke
Publikováno v:
BMC Veterinary Research, Vol 13, Iss 1, Pp 1-12 (2017)
Abstract Background In Europe, synthetic corticosteroids are not allowed in animal breeding for growth-promoting purposes. Nevertheless, a high prevalence of non-compliant urine samples was recently reported for prednisolone, however, without any ind
Externí odkaz:
https://doaj.org/article/70b7624f9df34c299dcac5864b4940b0
Autor:
Xavier Gellynck, Nathalie De Clercq, Koen Dewettinck, Sara De Pelsmaeker, Adrienn Hegyi, Joachim J. Schouteten, Claudia Delbaere, T Kuti, Frédéric Depypere
Publikováno v:
British Food Journal. 119:1983-1998
Purpose The purpose of this paper is to examine the influence of anticipated emotions (AE) on behavioural intention and behaviour to consume filled chocolates and to give an indication on the possible differences in consumer behaviour between two cou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cd6beed1c6d1c17e8ef248f375229a9
https://doi.org/10.1108/bfj-01-2016-0006
https://doi.org/10.1108/bfj-01-2016-0006
Autor:
Sheida Kadivar, Nathalie De Clercq, Xavier Ghellynck, Koen Dewettinck, Sara De Pelsmaeker, Davy Van de Walle
Publikováno v:
European Food Research and Technology. 243:309-321
Although cocoa butter (CB) is an ideal fat for the use in chocolate, limited supply, high demand and fluctuating prices lead the industry to look for alternatives. In the present study, physicochemical properties of commercially available cocoa butte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a9829dc06af5e361e324955500c3736
https://doi.org/10.1007/s00217-016-2745-6
https://doi.org/10.1007/s00217-016-2745-6
Autor:
Roger Philip Aidoo, Nathalie De Clercq, Koen Dewettinck, Michael Amoafo Mensah, Arifin Dwi Saputro, Davy Van de Walle, Claudia Delbaere, Jim Van Durme
Publikováno v:
European Food Research and Technology. 243:177-191
Consumer demand for healthier alternative sweeteners and attempts to replace the most common sweetener used in chocolate, namely sucrose, continue to increase in recent times. One sucrose alternative that has not been fully explored in chocolate is p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::116baa0a4cbd82294b08452232572765
https://doi.org/10.1007/s00217-016-2734-9
https://doi.org/10.1007/s00217-016-2734-9
Autor:
Nathalie De Clercq, Ashok R. Patel, Koen Dewettinck, Claudia Delbaere, Kevin Van Raemdonck, Iris Tavernier, Davy Van de Walle, Chi Diem Doan
Publikováno v:
European Journal of Lipid Science and Technology. 118:1903-1914
In this research, food-grade oleogels (differing in concentration of bees wax in rice bran oil) were combined with palm oil at three replacement levels (17, 33, and 50%wt) to form a continuous fat phase reduced in saturated fatty acids. We explored t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71323c5f1c5dfee5d0a31b02d18c8029
https://doi.org/10.1002/ejlt.201500172
https://doi.org/10.1002/ejlt.201500172
Autor:
Phuong Diem Tran, Claudia Delbaere, Ann De Winne, Dung Nhan Tran, Nathalie De Clercq, Cat-Hanh Phuc Nguyen, Koen Dewettinck, Thi Thanh Que Phan, Jim Van Durme, Davy Van de Walle
Publikováno v:
Journal of Food Quality. 39:311-322
This study provides the quality aspects of Vietnamese (VN) dark chocolates produced by cocoa liquors exhibiting different degrees of acidity. Hereto, the impact of preconching the highly acidic cocoa liquors was investigated. Results show that three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::684dcfac836ed7884c02b0ed546f8942
https://doi.org/10.1111/jfq.12200
https://doi.org/10.1111/jfq.12200
Publikováno v:
European Journal of Lipid Science and Technology. 118:1521-1538
A multi-methodological approach was used to study the isothermal crystallization of cocoa butter (CB) in the presence of sunflower oil based cocoa butter equivalents (CBEs). pNMR, DSC, oscillatory rheology, XRD, and PLM were used for this purpose. Al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0656aa5dbfdec438106d3e55d72e4649
https://doi.org/10.1002/ejlt.201500267
https://doi.org/10.1002/ejlt.201500267
Publikováno v:
LWT - Food Science and Technology. 66:48-55
The two enzymatically produced sunflower oil based cocoa butter equivalents (CBEs) were blended with cocoa butter (CB) at varying concentrations (g/100 g). The peak maximum decreased significantly upon the addition more CBE due to the presence of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::586c059a06b8fd0088cc6615aa2fef02
https://doi.org/10.1016/j.lwt.2015.10.006
https://doi.org/10.1016/j.lwt.2015.10.006
Publikováno v:
Crystal Growth & Design. 15:5693-5704
The influence of tempering (i.e., successive heating and cooling) on crystallization properties of semicrystalline milk fat-in-water emulsions was studied by X-ray diffraction (XRD), differential scanning calorimetry (DSC), and cryoscanning electron
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb51e16f98ab04c8981a60269c550a36
https://doi.org/10.1021/acs.cgd.5b00665
https://doi.org/10.1021/acs.cgd.5b00665
Autor:
Kathy Messens, Nathalie De Clercq, Reinhard Lieberei, Koen Dewettinck, Ann De Winne, Phuong Diem Tran, Dung Nhan Tran, Jim Van Durme, Davy Van de Walle, Daniel Kadow
Publikováno v:
Food Research International. 77:657-669
In this study the quality of 26 fermented cocoa beans from 4 different countries (Vietnam, Indonesia, Peru and Ghana) is assessed by means of both a compositional analysis (amino acids, reducing sugars, polyphenols and lactic acid) and profiling of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83901e2459cec4f060fab5d0e2694e37
https://doi.org/10.1016/j.foodres.2015.09.019
https://doi.org/10.1016/j.foodres.2015.09.019