Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough

Autor: Evelyne Timmermans, Ine Langie, An Bautil, Kristof Brijs, Carolien Buvé, Ann Van Loey, Ilse Scheirlinck, Roel Van der Meulen, Christophe M. Courtin

Publikováno v: Foods, Vol 12, Iss 4, p 830 (2023)

Despite the diverse functions of yeast, only a relatively homogenous group of Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity o

Externí odkaz: https://doaj.org/article/6e96a10e2409423995537bdfc6293ddb

Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage

Autor: Sharmaine Atencio, Sarah H. E. Verkempinck, Kai Reineke, Marc Hendrickx, Ann Van Loey

Publikováno v: Foods, Vol 11, Iss 3, p 485 (2022)

This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD

Externí odkaz: https://doaj.org/article/c175071f1ac74dab8be3deeb8f3e2d7d

The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans

Autor: Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, Marc E. Hendrickx

Publikováno v: Foods, Vol 10, Iss 7, p 1665 (2021)

Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between

Externí odkaz: https://doaj.org/article/1e8893d34324461684275717eb400847

Flavour stability of sterilised chickpeas stored in pouches

Autor: Mikael Agerlin Petersen, Ann Van Loey, Laura E. C. Noordraven, Wender L.P. Bredie

Publikováno v: Current Research in Food Science
Current Research in Food Science, Vol 4, Iss, Pp 773-783 (2021)
Noordraven, L E C, Petersen, M A, Van Loey, A M & Bredie, W L P 2021, ' Flavour stability of sterilised chickpeas stored in pouches ', Current Research in Food Science, vol. 4, pp. 773-783 . https://doi.org/10.1016/j.crfs.2021.10.011

The increasing need for sustainable food choices places a demand on developing palatable foods from lower impact production and with a suitable shelf-life. In this context, knowledge of the sensory properties of whole sterilised chickpeas is required

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05dcc79830ba23ac2f14b3073c30bf65
http://europepmc.org/articles/PMC8579122

Carotenoid transfer to oil upon high pressure homogenisation of tomato and carrot based matrices

Autor: Leonard Mutsokoti, Agnese Panozzo, Edwin T. Musabe, Ann Van Loey, Marc Hendrickx

Publikováno v: Journal of Functional Foods, Vol 19, Iss , Pp 775-785 (2015)

The transfer of carotenoids into the oil phase during digestion is limited by matrix related factors that hamper carotenoid release and the conditions of low gastric acidity that limit carotenoid solubility. Therefore, the aim of this study was to in

Externí odkaz: https://doaj.org/article/af4fc7165bdf4402b61e71f27217d9cf