Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Sandy Van Buggenhout"'
Autor:
Avi Shpigelman, Ann Van Loey, Sandy Van Buggenhout, Katlijn Moelants, Hoang Hai Nguyen, Marc Hendrickx, Helena Haest, Olivier Buysschaert
Publikováno v:
European Food Research and Technology. 242:703-712
Mango is a commercially important and popular tropical fruit. While there is a growing commercial interest to incorporate fruit pieces in juices and soft drinks, such implementation for mango pieces is impaired by the sensitivity of the pieces textur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba4c0d4d23b470f29f088076ec7bc8c5
https://doi.org/10.1007/s00217-015-2578-8
https://doi.org/10.1007/s00217-015-2578-8
Autor:
Ann Van Loey, Stephane Jules Jerome Debon, Christina Desmet, Stefanie Christiaens, Jacques André Christian Mazoyer, Marc Hendrickx, Sandy Van Buggenhout, Joël René Pierre Wallecan
Publikováno v:
Innovative Food Science & Emerging Technologies. 30:51-60
The current work evaluated whether high-pressure homogenization (HPH) could functionalize orange pulp in terms of water holding and swelling capacity and rheological properties. The orange pulp particle size was gradually decreased by applying HPH at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e7ade46840cd5f32bbffa701284ae66
https://doi.org/10.1016/j.ifset.2015.05.004
https://doi.org/10.1016/j.ifset.2015.05.004
Autor:
Marc Hendrickx, Ana Bermejo-Prada, Laura Otero, Ann Van Loey, Ken Houben, Sandy Van Buggenhout
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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© 2014 Elsevier Ltd. Despite high-pressure (HP) processed avocado products are nowadays commercialized, there is no information about the effect of pressure on avocado polygalacturonase (PG) yet. In the present study, PG inactivation kinetics in cru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f38bc63f0a34901144bf0435f4d18210
https://doi.org/10.1016/j.ifset.2014.05.005
https://doi.org/10.1016/j.ifset.2014.05.005
Autor:
Clare Kyomugasho, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey, Zahra Jamsazzadeh Kermani, Avi Shpigelman, Mohsen Ramezani
Publikováno v:
Food Chemistry. 161:199-207
The objective of this research was to evaluate whether mango peel is a potential source of functional cell wall polymers. To reach this objective, the native pectin polymers (NPP) extracted as alcohol insoluble residue from mango peel, were character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c718016dcdd4caae77a4fdb9ed0d90b
https://doi.org/10.1016/j.foodchem.2014.03.131
https://doi.org/10.1016/j.foodchem.2014.03.131
Autor:
Katlijn Moelants, Ruth Cardinaels, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx, Eva Daels, Kaat De Greef, Paula Moldenaers
Publikováno v:
Food Hydrocolloids. 36:382-391
In the present work, the role of calcium ions (Ca2+) in the rheological behaviour of carrot-derived purées was investigated. Therefore, purées based on carrots containing pectin with different degree of methoxylation were prepared and the effects o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::057bc5899c026ccb6d73fbd753cfd201
https://doi.org/10.1016/j.foodhyd.2013.08.004
https://doi.org/10.1016/j.foodhyd.2013.08.004
Autor:
Marc Hendrickx, Tina A.J. Verrijssen, Ann Van Loey, Lieselot Balduyck, Sandy Van Buggenhout, Stefanie Christiaens
Publikováno v:
Food Research International. 57:71-78
Soluble fibers, like pectin, are known to influence the physicochemical processes during the digestion of dietary fat and may therefore affect the absorption of lipophilic micronutrients such as carotenoids. The objective of the current work was to i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a18f5afa6171149b2ad1c80229fbbfa6
https://doi.org/10.1016/j.foodres.2014.01.031
https://doi.org/10.1016/j.foodres.2014.01.031
Autor:
Marc Hendrickx, Ken Houben, Sandy Van Buggenhout, Doungla E. Ngouémazong, Ann Van Loey, Stefanie Christiaens
Publikováno v:
Food and Bioprocess Technology. 7:2570-2580
Tomato and carrot were subjected to a split-stream process designed to produce a tomato–carrot suspension with reduced consistency. Raw tomatoes, containing pectinmethylesterase and endo-polygalacturonase, were mixed with thermally pretreated (blan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ece25e8de0fef77f70708e831cca723
https://doi.org/10.1007/s11947-014-1284-z
https://doi.org/10.1007/s11947-014-1284-z
Publikováno v:
Food and Bioprocess Technology. 7:1713-1724
The thermal and pressure stability of broccoli and carrot pectin-converting enzymes, in particular pectinmethylesterase (PME), β-galactosidase (β-Gal), and α-arabinofuranosidase (α-Af), were investigated in vegetable puree matrices. In situ enzym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19ae3590fe963869d26e22a2636c27b2
https://doi.org/10.1007/s11947-013-1166-9
https://doi.org/10.1007/s11947-013-1166-9
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
Autor:
Nathalie De Clercq, Marc Hendrickx, Koen Dewettinck, Wijitra Liaotrakoon, Stefanie Christiaens, Ken Houben, Sandy Van Buggenhout
Publikováno v:
European Food Research and Technology. 237:341-351
The pectic and hemicellulosic cell wall polysaccharides from the pulp and the peel of white-flesh and red-flesh dragon fruits (Hylocereus spp.) were isolated and compared in terms of degree of methoxylation (DM), solubility properties (relative conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edb76142e382763dd68d939c077334c8
https://doi.org/10.1007/s00217-013-1997-7
https://doi.org/10.1007/s00217-013-1997-7