Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sophie Delbaere"'
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:
Irene Wainaina, Clare Kyomugasho, Sophie Delbaere, Elizabeth Wafula, Ann Van Loey, Daniel Sila, Marc Hendrickx
Publikováno v:
Food research international (Ottawa, Ont.). 162
During storage, common beans are susceptible to ageing leading to quality changes, in particular their cooking quality. In this study, kinetics of evolution of volatile compounds was assessed in order to gain insight into possible reactions occurring
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cfefc25effd817932bab0fe77d61e9b
https://pubmed.ncbi.nlm.nih.gov/36461342
https://pubmed.ncbi.nlm.nih.gov/36461342
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:
Marc Hendrickx, Tom Bernaerts, Jelle Van Audenhove, Sophie Delbaere, Ann Van Loey, Victor De Smet
Publikováno v:
Foods
Volume 10
Issue 5
Foods, Vol 10, Iss 1064, p 1064 (2021)
Volume 10
Issue 5
Foods, Vol 10, Iss 1064, 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://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c606af74c55a0b5a719f382ef1a7ac4
https://doi.org/10.3390/foods10051064
https://doi.org/10.3390/foods10051064