Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Tom Bernaerts"'
Autor:
Sophie M. Delbaere, Tom Bernaerts, Mirte Vangrunderbeek, Flore Vancoillie, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Publikováno v:
Foods, Vol 11, Iss 18, p 2892 (2022)
Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed studies
Externí odkaz:
https://doaj.org/article/aa0407be219c44ceb0ece6591a8af4a0
Autor:
Jelle Van Audenhove, Tom Bernaerts, Novita I. Putri, Erick O. Okello, Luisa Van Rooy, Ann M. Van Loey, Marc E. Hendrickx
Publikováno v:
Foods, Vol 10, Iss 11, p 2644 (2021)
In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pe
Externí odkaz:
https://doaj.org/article/545eddea8327408bb5c2e256e457bea1
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:
Sophie M. Delbaere, Tom Bernaerts, Mirte Vangrunderbeek, Flore Vancoillie, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Publikováno v:
Food Research International. 169:112864
Autor:
Sophie M. Delbaere, Tom Bernaerts, Flore Vancoillie, Carolien Buvé, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Volatile compounds in foods can witness the occurrence of (bio)chemical reactions, comprising both enzymatic and non-enzymatic reactions, which can be influenced by processing. This study investigated the effect of different pretreatments aimed at ei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fa23eb4bf44d1eacddce9d8f00b7b7b
https://lirias.kuleuven.be/handle/20.500.12942/708331
https://lirias.kuleuven.be/handle/20.500.12942/708331
Autor:
Dongyan Chen, Tom Bernaerts, Stephane Debon, Cyrus Okoth Oduah, Li Zhu, Joel Wallecan, Marc Hendrickx, Clare Kyomugasho
Publikováno v:
Food research international (Ottawa, Ont.). 163
Utilization of common beans is greatly hampered by the hard-to-cook (HTC) defect induced by ageing of the beans under adverse storage. Large bean-to-bean variations exist in a single batch of beans. Therefore, a texture-based bean classification appr
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:
Jelle Van Audenhove, Tom Bernaerts, Novita I. Putri, Luisa Van Rooy, Ann M. Van Loey, Marc E. Hendrickx
In the current study, the effect of different particle size reduction techniques, namely high-pressure homogenization (HPH) and cryogenic ball milling (CBM), on the microstructural and texturizing properties of the tomato acid-unextractable fraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::564dfff0f2a402193ac4383146d99757
https://lirias.kuleuven.be/handle/20.500.12942/691451
https://lirias.kuleuven.be/handle/20.500.12942/691451
Autor:
Luc De Cooman, Nicky Durnez, Ann Van Loey, Jolien Devaere, Lore Gheysen, Imogen Foubert, Tom Bernaerts
Publikováno v:
International Journal of Food Science & Technology. 55:751-759
Vegetable purees can be interesting food products to enrich with omega‐3 long‐chain polyunsaturated fatty acids (n‐3‐LC‐PUFA), since they are important carriers of nutrients and fibres and essential in a healthy diet. Due to their large num
Autor:
Novita I. Putri, Erick O. Okello, Marc Hendrickx, Tom Bernaerts, Luisa Van Rooy, Jelle Van Audenhove, Ann Van Loey
Publikováno v:
Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2644, p 2644 (2021)
Volume 10
Issue 11
Foods, Vol 10, Iss 2644, p 2644 (2021)
In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pe