Search Results - "DE MEULENAER, Bruno"

Nutritional composition of black soldier fly (Hermetia illucens) prepupae reared on different organic waste substrates by Spranghers, Thomas, Ottoboni, Matteo, Klootwijk, Cindy, Ovyn, Anneke, Deboosere, Stefaan, De Meulenaer, Bruno, Michiels, Joris, Eeckhout, Mia, De Clercq, Patrick, De Smet, Stefaan

“…BACKGROUND Black soldier fly larvae are converters of organic waste into edible biomass, of which the composition may depend on the substrate. In this study,…”
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Development and Validation of a Gas Chromatography–Flame Ionization Detection Method for the Determination of Epoxy Fatty Acids in Food Matrices by Mubiru, Edward, Shrestha, Kshitij, Papastergiadis, Antonios, De Meulenaer, Bruno

“…A reliable and suitable method for the determination of epoxy fatty acids in various food matrices based on the Bligh and Dyer lipid extraction procedure was…”
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Isolation and Identification of a Potent Radical Scavenger (Canolol) from Roasted High Erucic Mustard Seed Oil from Nepal and Its Formation during Roasting by Shrestha, Kshitij, Stevens, Christian V, De Meulenaer, Bruno

“…Roasting of high erucic mustard (HEM) seed has been reported to give a typical flavor and increase the oxidative stability of the extracted oil. A potent…”
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Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins by Kerkaert, Barbara, Mestdagh, Frédéric, Cucu, Tatiana, Aedo, Philip Roger, Ling, Shen Yan, De Meulenaer, Bruno

“…Hypochlorous and peracetic acids, both known disinfectants in the food industry, were compared for their oxidative capacity toward dairy proteins. Whey…”
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Consumption Habits and Brand Loyalty of Belgian Coffee Consumers by Alsafra, Zouheir, Renault, Véronique, Parisi, Gianni, Scholl, Georges, Meulenaer, Bruno De, Eppe, Gauthier, Saegerman, Claude

“…Coffee is usually subjected to a roasting process which is responsible for the formation of aroma and flavours but also of some undesirable compounds such as…”
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Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods by Papastergiadis, Antonios, Mubiru, Edward, Van Langenhove, Herman, De Meulenaer, Bruno

“…The ability of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test to determine malondialdehyde (MDA) in various food matrices was…”
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Application of bioplastics for food packaging by Peelman, Nanou, Ragaert, Peter, De Meulenaer, Bruno, Adons, Dimitri, Peeters, Roos, Cardon, Ludwig, Van Impe, Filip, Devlieghere, Frank

“…This review provides state of the art information on the performance of bioplastics materials, focusing on food packaging. It gives an overview of the main…”
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Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems by Scalone, Gustavo Luis Leonardo, Cucu, Tatiana, De Kimpe, Norbert, De Meulenaer, Bruno

“…Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of…”
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Effect of Seed Roasting on Canolol, Tocopherol, and Phospholipid Contents, Maillard Type Reactions, and Oxidative Stability of Mustard and Rapeseed Oils by Shrestha, Kshitij, De Meulenaer, Bruno

“…This work was carried out to study the effect of roasting on different compositional parameters and oil oxidative stability of three Brassica species (Brassica…”
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Sub-emetic toxicity of Bacillus cereus toxin cereulide on cultured human enterocyte-like Caco-2 cells by Rajkovic, Andreja, Grootaert, Charlotte, Butorac, Ana, Cucu, Tatiana, De Meulenaer, Bruno, van Camp, John, Bracke, Marc, Uyttendaele, Mieke, Bačun-Družina, Višnja, Cindrić, Mario

“…Cereulide (CER) intoxication occurs at relatively high doses of 8 µg/kg body weight. Recent research demonstrated a wide prevalence of low concentrations of…”
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Analysis To Support Allergen Risk Management: Which Way To Go? by Cucu, Tatiana, Jacxsens, Liesbeth, De Meulenaer, Bruno

“…Food allergy represents an important food safety issue because of the potential lethal effects; the only effective treatment is the complete removal of the…”
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Behavior of Malondialdehyde in Oil-in-Water Emulsions by Vandemoortele, Angelique, De Meulenaer, Bruno

“…The impact of temperature, emulsifier, and protein type on the reactivity of malondialdehyde in oil-in-water emulsions was elucidated. Malondialdehyde…”
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Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies by Medeiros Vinci, Raquel, Mestdagh, Frédéric, De Meulenaer, Bruno

“…► Review of acrylamide in fried potato products. ► Mechanisms of acrylamide formation, intake assessment and health risks are discussed. ► Mitigation…”
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Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.) by Yogendrarajah, Pratheeba, Samapundo, Simbarashe, Devlieghere, Frank, De Saeger, Sarah, De Meulenaer, Bruno

“…Adsorption and desorption isotherms for whole black peppercorns (Piper nigrum L.) were developed at 22, 30 and 37 °C using standard static gravimetric method…”
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Development and validation of a QuEChERS based liquid chromatography tandem mass spectrometry method for the determination of multiple mycotoxins in spices by Yogendrarajah, Pratheeba, Van Poucke, Christof, De Meulenaer, Bruno, De Saeger, Sarah

“…•Multi-mycotoxin method was developed for spices, chilli and pepper using LC–MS/MS.•QuEChERS based extraction method was optimized in complex spice…”
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A literature-based comparison of nutrient and contaminant contents between organic and conventional vegetables and potatoes by Hoefkens, Christine, Vandekinderen, Isabelle, De Meulenaer, Bruno, Devlieghere, Frank, Baert, Katleen, Sioen, Isabelle, De Henauw, Stefaan, Verbeke, Wim, Van Camp, John

“…Purpose - The increasing demand for organic foods is explained mainly by consumers' concerns about the quality and safety of foods and their perception that…”
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Heat resistance of new biobased polymeric materials, focusing on starch, cellulose, PLA, and PHA by Peelman, Nanou, Ragaert, Peter, Ragaert, Kim, De Meulenaer, Bruno, Devlieghere, Frank, Cardon, Ludwig

“…ABSTRACT This review provides state of the art information on the heat resistance of biobased thermoplastic materials. It gives an overview of the parameters…”
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Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L) by Yogendrarajah, Pratheeba, Vermeulen, An, Jacxsens, Liesbeth, Mavromichali, Evangelia, De Saeger, Sarah, De Meulenaer, Bruno, Devlieghere, Frank

“…The growth and mycotoxin production of three Aspergillus flavus isolates and an Aspergillus parasiticus isolate were studied in whole black peppercorns (Piper…”
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Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes by Adams, An, Bouckaert, Capucine, Van Lancker, Fien, De Meulenaer, Bruno, De Kimpe, Norbert

“…The formation of 2-alkylfurans from the corresponding lipid-derived α,β-unsaturated aldehydes under dry-roasting conditions was investigated in detail. The…”
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Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce by Ioannidis, Angelos-Gerasimos, Kerckhof, Frederiek-Maarten, Riahi Drif, Yasmine, Vanderroost, Mike, Boon, Nico, Ragaert, Peter, De Meulenaer, Bruno, Devlieghere, Frank

“…Fresh cut iceberg lettuce spoilage was studied considering the microbial and biochemical activity, the formation of volatile organic compounds (VOC) and…”
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