Search Results - "Huyghebaert, A"

Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits by Claeys, W.L., Verraes, C., Cardoen, S., De Block, J., Huyghebaert, A., Raes, K., Dewettinck, K., Herman, L.

“…Based on literature data, the composition of milk from different ruminants (cow, sheep, goat, buffalo, camel, llama, yak and deer) and equidae (horse and…”
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Protective influence of several packaging materials on light oxidation of milk by Mestdagh, F, De Meulenaer, B, De Clippeleer, J, Devlieghere, F, Huyghebaert, A

“…Light-induced degradation reactions in milk create a serious problem for the dairy industry because of the development of off-flavors, the decrease in…”
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The use of high pressure to modify the functionality of food proteins by Messens, W., Van Camp, J., Huyghebaert, A.

“…High pressure (up to 1000 MPa) can affect protein conformation and can lead to protein denaturation, aggregation or gelation, depending on the protein system,…”
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Analysis of free and esterified sterols in vegetable oils by Verleyen, T., Forcades, M., Verhe, R., Dewettinck, K., Huyghebaert, A., De Greyt, W.

“…In vegetable oils, phytosterols occur as free sterols or as steryl esters. Few analytical methods report the quantification of esterified and free sterols in…”
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Fluidized bed coating in food technology by Dewettinck, K., Huyghebaert, A.

“…Originally developed as a pharmaceutical technique, fluidized bed coating is now increasingly being applied in the food industry to tune the effect of…”
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Gas chromatographic characterization of vegetable oil deodorization distillate by Verleyen, T., Verhe, R., Garcia, L., Dewettinck, K., Huyghebaert, A., De Greyt, W.

“…Because of its complex nature, the analysis of deodorizer distillate is a challenging problem. Deodorizer distillate obtained from the deodorization process of…”
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Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies by Claeys, W., Baert, K., Mestdagh, F., Vercammen, J., Daenens, P., De Meulenaer, B., Maghuin-Rogister, G., Huyghebaert, A.

“…The acrylamide (AA) intake of the Belgian consumer was calculated based on AA monitoring data of the Belgian Federal Agency for the Safety of the Food Chain…”
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Influence of the vegetable oil refining process on free and esterified sterols by Verleyen, T., Sosinska, U., Ioannidou, S., Verhe, R., Dewettinck, K., Huyghebaert, A., De Greyt, W.

“…The influence of the refining process on the distribution of free and esterified phytosterols in corn, palm, and soybean oil was studied. Water degumming did…”
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Risk ranking priority of carcinogenic and/or genotoxic environmental contaminants in food in Belgium by Vromman, V, Maghuin-Rogister, G, Vleminckx, C, Saegerman, C, Pussemier, L, Huyghebaert, A

“…This paper focuses on the risks of environmental carcinogenic and/or genotoxic contaminants in food. It describes, for each contaminant studied, the…”
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Dietary cadmium intake by the Belgian adult population by Vromman, V., Waegeneers, N., Cornelis, C., De Boosere, I., Van Holderbeke, M., Vinkx, C., Smolders, E., Huyghebaert, A., Pussemier, L.

“…The aim of this study was to estimate the dietary cadmium (Cd) intake of the Belgian adult population, to compare this dietary Cd exposure to the tolerable…”
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Nutrient and Antinutrient Changes in Finger Millet (Eleusine coracan) During Sprouting by Mbithi-Mwikya, S., Van Camp, J., Yiru, Y., Huyghebaert, A.

“…Changes in some nutrient and antinutrient content, viscosity and in vitro protein digestibility were followed during a 96 h sprouting of finger millet…”
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Interaction of packaging materials and vegetable oils: oil stability by Tawfik, M.S, Huyghebaert, A

“…The effects of different plastic films (polyethyleneterephthalate, polyvinylchloride, polypropylene and polystyrene) on the stability of olive, sunflower and…”
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Removal of dioxins and PCB from fish oil by activated carbon and its influence on the nutritional quality of the oil by Maes, J, Meulenaer, B. de, Greyt, W. de, Eppe, G, Pauw, E. de, Huyghebaert, A

“…Fish oils are well‐known sources of nutritionally valuable components such as the n‐3 FA EPA and DHA as well as the fat‐soluble vitamins A, D, and E. However,…”
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Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization by Moerman, F, Mertens, B, Demey, L, Huyghebaert, A

“…People have a growing preference for fresh, healthy, palatable and nutritious meals and drinks. However, as food deterioration is a constant threat along the…”
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Summary and general conclusions/outcomes on the role and fate of sugars in human nutrition and health by Arola, L., Bonet, M. L., Delzenne, N., Duggal, M. S., Gómez-Candela, C., Huyghebaert, A., Laville, M., Lingström, P., Livingstone, B., Palou, A., Picó, C., Sanders, T., Schaafsma, G., Van Baak, M., Van Loveren, C., Van Schothorst, E. M.

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Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends by Petrauskaite, V, Greyt, W. de, Kellens, M, Huyghebaert, A

“…Fat blends, formulated by mixing a highly saturated fat (palm stearin or fully hydrogenated soybean oil) with a native vegetable oil (soybean oil) in different…”
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Modeling of α‐tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures by Verleyen, T., Kamal‐Eldin, A., Dobarganes, C., Verhe, R., Dewettinck, K., Huyghebaert, A.

“…The degradation of α‐tocopherol and the formation of α‐tocopherol and triacylglycerol oxidation products at high temperatures (150–250°C) over a heating period…”
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Formaldehyde in cultivated mushrooms: a negligible risk for the consumer by Claeys, W., Vleminckx, C., Dubois, A., Huyghebaert, A., Höfte, M., Daenens, P., Schiffers, B.

“…Following the detection of formaldehyde in cultivated mushrooms, an evaluation was carried out to assess whether its presence in food poses a risk to public…”
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Amino Acid Profiles after Sprouting, Autoclaving, and Lactic Acid Fermentation of Finger Millet (Eleusine Coracan) and Kidney Beans (Phaseolus Vulgaris L.) by Mbithi-Mwikya, Stephen, Ooghe, Wilfried, Van Camp, John, Ngundi, Delphin, Huyghebaert, Andre

“…Seeds of finger millet (Eleucine coracan (L.) Gaertner) and kidney beans (Phaseolus vulgaris L.) were sprouted, autoclaved, and fermented during the processing…”
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A comparative rheological study of heat and high pressure induced whey protein gels by Van Camp, J., Huyghebaert, A.

“…The rheological properties of whey protein concentrate (WPC) gels induced by high pressure (4000 bar/30 min), were compared to those induced by heat (80 °C/30…”
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