Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Thomas Duvetter"'
Autor:
Forkwa F. Tengweh, Thomas Duvetter, Marc Hendrickx, Ilse Fraeye, Paula Moldenaers, Doungla E. Ngouémazong, Ann Van Loey
Publikováno v:
Food Hydrocolloids. 25:434-443
Pectins of varying degree and pattern of methylesterification were produced through controlled de-esterification of a parent citrus pectin using Daucus carota pectin methylesterase (PME), Aspergillus aculeatus PME or sodium hydroxide (NaOH) saponific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b99960abf017d2bd63f52f9f7670adee
https://doi.org/10.1016/j.foodhyd.2010.07.015
https://doi.org/10.1016/j.foodhyd.2010.07.015
Autor:
Thomas Duvetter, Marc Hendrickx, Eugenie Doungla Ngouemazong, Evelien Vandevenne, Ann Van Loey, Stefanie Christiaens, Ilse Fraeye, Sandy Van Buggenhout
Publikováno v:
Food Research International. 44:225-234
The potential of the anti-homogalacturonan(HG) antibodies JIM5, JIM7, LM7, LM18, LM19, LM20 and PAM1 for investigating the effect of processing on pectin in fruit and vegetable tissues was screened in this study. In this respect, the specificity of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43b2c9ba7e9cc0ecf8accb56d332ad6b
https://doi.org/10.1016/j.foodres.2010.10.031
https://doi.org/10.1016/j.foodres.2010.10.031
Autor:
Evelien Vandevenne, Thomas Duvetter, Marc Hendrickx, Ann Van Loey, Ann Gils, Ken Houben, Ruben P. Jolie, Paul Declerck
Publikováno v:
Food Chemistry. 121:207-214
Two surface plasmon resonance (SPR)-based interaction analysis methods were successfully implemented to explore the binding between plant PME and kiwi PMEI. In a first method, plant PMEs were immobilised on a chip surface via amine coupling. This exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80e2182b49de1af812d0b38afc301f88
https://doi.org/10.1016/j.foodchem.2009.11.073
https://doi.org/10.1016/j.foodchem.2009.11.073
Publikováno v:
Food Chemistry. 120:1104-1112
Texture degradation kinetics of carrots during traditional thermal and novel high-pressure/high-temperature (HP/HT) processing were compared. Carrots were thermally (0.1 MPa) or HP/HT (600 MPa) treated in a temperature range from 95 to 110 °C. The r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c33a6e22460afc4851fa23df63e5446
https://doi.org/10.1016/j.foodchem.2009.11.060
https://doi.org/10.1016/j.foodchem.2009.11.060
Publikováno v:
Food Research International. 43:1297-1303
The aim of this study was to improve the texture of thermally processed carrots by selective pretreatments modifying plant-intrinsic properties. Pretreatments were a combination of a thermal or high-pressure (HP) treatment followed by a 1 h soak in a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6259d86f6d311e1c0ada643da006d52b
https://doi.org/10.1016/j.foodres.2010.03.011
https://doi.org/10.1016/j.foodres.2010.03.011
Publikováno v:
Trends in Food Science & Technology. 21:219-228
Pectin is abundantly used in the food industry. In jams and jellies, confectionary products and bakery fillings, it is applied as a gelling agent. The characteristics of the final gel depend on many factors, especially the food system composition (e.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5000de770d9c517fc1ddac0f9da74df
https://doi.org/10.1016/j.tifs.2010.02.001
https://doi.org/10.1016/j.tifs.2010.02.001
Autor:
Sandy Van Buggenhout, Ann Van Loey, Evelien Vandevenne, Paula Moldenaers, Ines Colle, Ilse Fraeye, Thomas Duvetter, Marc Hendrickx
Publikováno v:
Innovative Food Science & Emerging Technologies. 11:401-409
A library of pectins with varying degree and pattern of methoxylation was produced by demethoxylating a parent pectin by use of NaOH or pectinmethylesterase from plant or fungal origin. Additionally, pectin was chemically depolymerised by a heat trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9857395f12d166a0b176cf3114343973
https://doi.org/10.1016/j.ifset.2009.08.015
https://doi.org/10.1016/j.ifset.2009.08.015
Autor:
Ann Van Loey, Thomas Duvetter, Sandy Van Buggenhout, Marc Hendrickx, Griet Knockaert, Ilse Fraeye
Publikováno v:
Innovative Food Science & Emerging Technologies. 11:23-31
Strawberries were infused with fungal pectinmethylesterase (PME) and calcium chloride, followed by a thermal (70 °C–0.1 MPa), a high pressure (25 °C–550 MPa) or a combined thermal-high pressure (70 °C–550 MPa) process. Macroscopic (firmness)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19d0047140de4dc81968fb71bba1bb65
https://doi.org/10.1016/j.ifset.2009.06.007
https://doi.org/10.1016/j.ifset.2009.06.007
Autor:
Ilse Fraeye, Thomas Duvetter, Marc Hendrickx, Paula Moldenaers, Ann Van Loey, Eugénie Doungla
Publikováno v:
Food Hydrocolloids. 23:2069-2077
Pectin was selectively demethoxylated by use of NaOH or pectinmethylesterase from plant or fungal origin in order to produce a library of pectins with varying degree and pattern of methoxylation. In addition, pectin was chemically depolymerised by a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ab8294e5e94e9358c98bfb183f09df3
https://doi.org/10.1016/j.foodhyd.2009.03.022
https://doi.org/10.1016/j.foodhyd.2009.03.022
Autor:
Daniel Ndaka Sila, Thomas Duvetter, Ken Houben, Marc Hendrickx, Ann Van Loey, Elke Clynen, Ruben P. Jolie
Publikováno v:
Innovative Food Science & Emerging Technologies. 10:601-609
Carrot pectin methylesterase (PME) and its inhibitor (PMEI) from kiwi fruit were successfully purified by affinity chromatography. Enzyme and inhibitor activity and stability and PME–PMEI complex formation, as influenced by intrinsic product factor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::adce4bd1d6d286f09f9d4c62e0f68fb6
https://doi.org/10.1016/j.ifset.2009.02.003
https://doi.org/10.1016/j.ifset.2009.02.003