An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.

Autor: Díaz-Muñoz C; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Van de Voorde D; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Tuenter E; Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, B-2610, Wilrijk, Belgium., Lemarcq V; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., Van de Walle D; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., Soares Maio JP; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Mencía A; Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Avenida 1, Calle 9, 86-3000, Heredia, Costa Rica., Hernandez CE; Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Avenida 1, Calle 9, 86-3000, Heredia, Costa Rica., Comasio A; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Sioriki E; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., Weckx S; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Pieters L; Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, B-2610, Wilrijk, Belgium., Dewettinck K; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: luc.de.vuyst@vub.be.

Publikováno v: Food microbiology [Food Microbiol] 2023 Feb; Vol. 109, pp. 104115. Date of Electronic Publication: 2022 Aug 17.

Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review.

Autor: Lemarcq V; Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium., Van de Walle D; Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.; Cacaolab BV, Desteldonk, Belgium., Monterde V; Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium., Sioriki E; Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium., Dewettinck K; Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.; Cacaolab BV, Desteldonk, Belgium.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2022; Vol. 62 (20), pp. 5523-5539. Date of Electronic Publication: 2021 Feb 19.

Assessment of the in vitro antithrombotic properties of sardine (Sardina pilchardus) fillet lipids and cod liver oil

Autor: Morphis, G. Kyriazopoulou, A. Nasopoulou, C. Sioriki, E. Demopoulos, C.A. Zabetakis, I.

The aim of the current study was to compare the biological activities of total polar lipids (TPL) and thin-layer chromatography (TLC) polar lipid fractions of sardine fillet and cod liver oil against atherogenesis. TPL and TLC polar lipid fractions o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2127::f064bf763ca95ed12981d5feebf58a40
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3057931

Structure and cardioprotective activities of polar lipids of olive pomace, olive pomace-enriched fish feed and olive pomace fed gilthead sea bream (Sparus aurata)

Autor: Sioriki, E. Smith, T.K. Demopoulos, C.A. Zabetakis, I.

Total lipids of olive pomace (OP), olive pomace diet (OP diet), fish oil diet (FO diet) and fish filets of farmed gilthead sea bream (fish fed with FO diet and OP diet respectively) were extracted and separated into polar (TPL) and neutral (TNL) lipi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2127::86a409a801c395b5caaa79b4f68f8020
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3058639

Comparison of sensory and cardioprotective properties of olive-pomace enriched and conventional gilthead sea bream (Sparus aurata): The effect of grilling

Autor: Sioriki, E. Nasopoulou, C. Demopoulos, C.A. Zabetakis, I.

The purpose of this study was to evaluate the sensory (using descriptive analysis) and cardioprotective properties - studying the biological activity against atheromatosis based on the in vitro inhibition of platelet activating factor (PAF) induced p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2127::107a9209a3c8486ae2689396a059cd58
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3009677