Search Results - "Buvé, Carolien"

Application of multivariate data analysis for food quality investigations: An example-based review by Buvé, Carolien, Saeys, Wouter, Rasmussen, Morten Arendt, Neckebroeck, Bram, Hendrickx, Marc, Grauwet, Tara, Van Loey, Ann

“…[Display omitted] •The principles of four methods for food quality analysis are discussed.•Different MVDA methods are illustrated on a common data set as an…”
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Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage by Pham, Huong T. T, Kityo, Paul, Buvé, Carolien, Hendrickx, Marc E, Van Loey, Ann M

“…Nonenzymatic browning during storage of pasteurized shelf-stable orange juice causes a major color deterioration, which negatively affects consumer acceptance…”
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Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices by Wibowo, Scheling, Buvé, Carolien, Hendrickx, Marc, Van Loey, Ann, Grauwet, Tara

“…Defining the exact shelf-life of a shelf-stable food product is still a real challenge for food manufacturers as there are many variables to be considered…”
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Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited by Teribia, Natalia, Buvé, Carolien, Bonerz, Daniel, Aschoff, Julian, Hendrickx, Marc, Loey, Ann Van

“…The effect of pre-heating fresh strawberries (hot break) and the use of refrigerated temperatures prior to pasteurization on the stability of anthocyanins,…”
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Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids by Carrillo, Celia, Buvé, Carolien, Panozzo, Agnese, Grauwet, Tara, Hendrickx, Marc

“…•Anthocyanin and carotenoid bioaccessibility was monitored in a single plant matrix.•Samples with increasing level of compound bioencapsulation were…”
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Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage by Pham, Huong T.T, Bazmawe, Mona, Kebede, Biniam, Buvé, Carolien, Hendrickx, Marc E, Van Loey, Ann M

“…For the first time in literature, this study revealed the participation of polymeric components of orange juice cloud and pulp (such as proteins,…”
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Quality change during high pressure processing and thermal processing of cloudy apple juice by Yi, Junjie, Kebede, Biniam T., Hai Dang, Doan Ngoc, Buvé, Carolien, Grauwet, Tara, Van Loey, Ann, Hu, Xiaosong, Hendrickx, Marc

“…This work evaluates the impact of high pressure processing (HPP; 600 MPa, 3 min) on apple (Pink Lady, Granny Smith and Jonagold) juice quality changes compared…”
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The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage by Yi, Junjie, Kebede, Biniam, Kristiani, Kristiani, Buvé, Carolien, Van Loey, Ann, Grauwet, Tara, Hendrickx, Marc

“…•Due to high ascorbic acid, kiwifruit puree can control enzymatic browning of juice.•Due to high viscosity, kiwifruit puree enhances cloud stability of…”
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The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars by Teribia, Natalia, Buvé, Carolien, Bonerz, Daniel, Aschoff, Julian, Goos, Peter, Hendrickx, Marc, Van Loey, Ann

“…The effect of cultivar on color (CIELab values, anthocyanin content and % polymeric color), chemical composition (vitamin C, total phenolic content) and enzyme…”
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Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy by Wafula, Elizabeth Nakhungu, Onduso, Mercyline, Wainaina, Irene Njoki, Buvé, Carolien, Kinyanjui, Peter Kahenya, Githiri, Stephen Mwangi, Saeys, Wouter, Sila, Daniel Ndaka, Hendrickx, Marc

“…•Bean type had a significant effect on tannins contents.•Phytate to iron and phytate to zinc molar ratios of raw beans were high.•NIR spectroscopy predicted…”
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Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree by Teribia, Natalia, Buvé, Carolien, Bonerz, Daniel, Aschoff, Julian, Hendrickx, Marc, Loey, Ann Van

“…An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during…”
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Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage by Buvé, Carolien, Pham, Huong Tran Thuy, Hendrickx, Marc, Grauwet, Tara, Van Loey, Ann

“…The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption…”
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Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.) by Wafula, Elizabeth Nakhungu, Wainaina, Irene Njoki, Buvé, Carolien, Nguyen, Nghia-Do-Trong, Kinyanjui, Peter Kahenya, Saeys, Wouter, Sila, Daniel Ndaka, Hendrickx, Marc

“…The cooking time of beans is an important quality indicator which can change considerably during ageing. Therefore, this study investigated the potential of…”
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Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy by Wafula, Elizabeth Nakhungu, Wainaina, Irene Njoki, Buvé, Carolien, Kinyanjui, Peter Kahenya, Saeys, Wouter, Sila, Daniel Ndaka, Hendrickx, Marc E.G.

“…The cooking time of common beans is influenced by genotype and storage conditions. This study aimed to use near-infrared (NIR) spectra of milled, freshly…”
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Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum) by Delbaere, Sophie M., Bernaerts, Tom, Vancoillie, Flore, Buvé, Carolien, Hendrickx, Marc E., Grauwet, Tara, Van Loey, Ann M.

“…Volatile compounds in foods can witness the occurrence of (bio)chemical reactions, comprising both enzymatic and non-enzymatic reactions, which can be…”
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Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice by Buvé, Carolien, Neckebroeck, Bram, Haenen, Annelien, Kebede, Biniam, Hendrickx, Marc, Grauwet, Tara, Van Loey, Ann

“…An integrated science-based approach, combining analytical and sensorial data and different data analysis methods, proved successful to study the impact of…”
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Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions by Noordraven, Laura E.C., Buvé, Carolien, Grauwet, Tara, Van Loey, Ann M.

“…Present study investigated the impact of flour preparation and thermal processing on the headspace volatile profile of aqueous suspensions of three different…”
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Experimental Evolution Reveals a Novel Ene Reductase That Detoxifies α,β-Unsaturated Aldehydes in Listeria monocytogenes by Sun, Lei, Van Loey, Ann, Buvé, Carolien, Michiels, Chris W

“…The plant essential oil component -cinnamaldehyde (t-CIN) exhibits antibacterial activity against a broad range of foodborne pathogenic bacteria, including L…”
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Insight into non‐enzymatic browning of shelf‐stable orange juice during storage: A fractionation and kinetic approach by Pham, Huong Tran Thuy, Bista, Archana, Kebede, Biniam, Buvé, Carolien, Hendrickx, Marc, Van Loey, Ann

“…BACKGROUND Non‐enzymatic browning (NEB) is the main quality defect in shelf‐stable orange juice and other fruit juices during storage. Previous studies on NEB…”
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Impact of Processing and Storage Conditions on the Volatile Profile of Whole Chickpeas ( Cicer arietinum L.) by Noordraven, Laura E. C., Buvé, Carolien, Chen, Chao, Hendrickx, Marc E., Van Loey, Ann M.

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