Search Results - "Glorieux, Seline"

Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics by Glorieux, Seline, Goemaere, Olivier, Steen, Liselot, Fraeye, Ilse

“…Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The…”
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Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages by Glorieux, Seline, Steen, Liselot, Van de Walle, Davy, Dewettinck, Koen, Foubert, Imogen, Fraeye, Ilse

“…The aim of this study was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fat type (selected pork back fats having a low…”
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Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics by Goemaere, Olivier, Glorieux, Seline, Govaert, Marlies, Steen, Liselot, Fraeye, Ilse

“…The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The…”
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Functional Properties of Pork Liver Protein Fractions by Steen, Liselot, Glorieux, Seline, Goemaere, Olivier, Brijs, Kristof, Paelinck, Hubert, Foubert, Imogen, Fraeye, Ilse

“…The functional (emulsifying, gelling and foaming) properties of liver protein fractions as well as their molecular weight distribution and surface…”
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Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD by Steen, Liselot, Rigolle, Annelien, Glorieux, Seline, Paelinck, Hubert, Fraeye, Ilse, Goderis, Bart, Foubert, Imogen

“…Differential scanning calorimetry and real-time X-ray diffraction using synchrotron radiation were used to study the isothermal crystallization formation…”
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The effect of temperature on structure formation in three insect batters by Scholliers, Jana, Steen, Liselot, Glorieux, Seline, Van de Walle, Davy, Dewettinck, Koen, Fraeye, Ilse

“…Since insects are a promising alternative protein source, the application potential of three insect larvae (Alphitobius diaperinus, Tenebrio molitor and…”
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Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters by Glorieux, Seline, Steen, Liselot, Brabanter, Jos, Foubert, Imogen, Fraeye, Ilse

“…The aim of this research was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fatty acid composition (selected pork…”
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Development of fish-based model systems with various microstructures by Verheyen, Davy, Baka, Maria, Glorieux, Seline, Duquenne, Barbara, Fraeye, Ilse, Skåra, Torstein, Van Impe, Jan F.

“…The effectiveness of predictive microbiology is limited by the lack of knowledge concerning the influence of food microstructure on microbial dynamics…”
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Smanjenje udjela fosfata u mesnim emulzijama: utjecaj vrste i udjela fosfata na kakvoću proizvoda by Glorieux, Seline, Goemaere, Olivier, Steen, Liselot, Fraeye, Ilse

“…Za dobivanje zdravih proizvoda u industrijskoj proizvodnji mesnih emulzija važno je smanjiti udjel fosfata. Ispitan je utjecaj sedam vrsta fosfata na…”
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