Search Results - "Steen, Liselot"

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…”
Get full text

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…”
Get full text

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…”
Get full text

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…”
Get full text

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…”
Get full text

Influence of adding a commercial phytosterol ester mixture on the ‘equilibrium’ crystallization behavior of palm oil by Daels, Eva, Goderis, Bart, Steen, Liselot, Foubert, Imogen

“…[Display omitted] •Low phytosterol ester (PE) concentration: dilution effect.•High PE concentration: PEs crystallized in 1 or 2 crystal forms.•Addition of PEs…”
Get full text

Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates by Steen, Liselot, Fraeye, Ilse, De Mey, Eveline, Goemaere, Olivier, Paelinck, Hubert, Foubert, Imogen

“…The effect of salt and liver/fat ratio on the viscoelastic characteristics of liver paste and its intermediates (liver batter and liver paste batter) were…”
Get full text

Effect of Salt and Liver/Fat Ratio on Microstructure, Emulsion Stability, Texture and Sensory Mouth Feel of Liver Paste by Steen, Liselot, Fraeye, Ilse, Goemaere, Olivier, Sifre, Laurence, Goderis, Bart, Paelinck, Hubert, Foubert, Imogen

“…This paper reports the effect of two liver/fat ratios (35/35 and 20/50) and two salt levels (0 and 1.8 %) on the microstructure, emulsion stability, textural…”
Get full text

Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability by Scholliers, Jana, Steen, Liselot, Fraeye, Ilse

“…The effect of different heating temperatures and different insect:meat ratios on the structural properties and water and fat stabilization of (hybrid) cooked…”
Get full text

Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio by Scholliers, Jana, Steen, Liselot, Fraeye, Ilse

“…[Display omitted] •Gelation of a combination of extracted insect and meat proteins was studied.•During heating, meat proteins showed best gelling…”
Get full text

Structure and physical stability of hybrid model systems containing pork meat and superworm (Zophobas morio larvae): The influence of heating regime and insect: meat ratio by Scholliers, Jana, Steen, Liselot, Fraeye, Ilse

“…Hybrid model systems, containing pork shoulder meat and Zophobas morio larvae in different insect:meat ratios, were subjected to isothermal heating at 70 or…”
Get full text

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…”
Get full text

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…”
Get full text

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham by Steen, Liselot, Neyrinck, Ellen, De Mey, Eveline, De Grande, Annatachja, Telleir, Danny, Raes, Katleen, Paelinck, Hubert, Fraeye, Ilse

“…The effect of tumbling time (5 h30, 19 h and 26 h) and raw ham quality (superior, inferior or mixed quality) on the quality of polyphosphate-free cooked ham…”
Get full text

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages by Ravyts, Frédéric, Steen, Liselot, Goemaere, Olivier, Paelinck, Hubert, De Vuyst, Luc, Leroy, Frédéric

“…Differences in the production of bacterial metabolites with potential impact on fermented sausage flavour were found in meat simulation medium when comparing…”
Get full text

Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage by Wang, Xiang, Uyttendaele, Mieke, Geeraerd, Annemie, Steen, Liselot, Fraeye, Ilse, Devlieghere, Frank

“…The aim of this work was to study thermal inactivation kinetics of Listeria monocytogenes on vacuum-packaged food surfaces. The kinetics were first determined…”
Get full text

The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté by Samapundo, Simbarashe, Xhaferi, Ramize, Szczcepaniak, Slawomir, Goemare, Olivier, Steen, Liselot, Paelinck, Hubert, Devlieghere, Frank

“…The major objective of this study was to evaluate the effect of water soluble fat replacers on the growth of bacteria of importance to processed meats. The…”
Get full text

Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives by Vercammen, Anne, Vanoirbeek, Kristof G.A., Lurquin, Ine, Steen, Liselot, Goemaere, Olivier, Szczepaniak, Slawomir, Paelinck, Hubert, Hendrickx, Marc E.G., Michiels, Chris W.

“…The inactivation of different spoilage organisms and surrogate pathogens in a cooked ham model product by high pressure (HP) treatment (100–700 MPa, 5–40 °C,…”
Get full text

Effect of tumbling time and cooking temperature on quality attributes of cooked ham by Li, Chunbao, Szczepaniak, Slawomir, Steen, Liselot, Goemaere, Olivier, Impens, Sandra, Paelinck, Hubert, Zhou, Guanghong

“…Summary This study evaluates effect of tumbling time and cooking temperature on cooking rate, cooking loss (CL), colour, water activity and water‐holding…”
Get full text

The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes in Broth, Cooked Ham and White Sauce by Samapundo, Simbarashe, Anthierens, Tom, Ampofo-Asiama, Jerry, Xhaferi, Ramize, Van Bree, Ilse, Szczepaniak, Slawomir, Goemaere, Olivier, Steen, Liselot, Dhooge, Marieke, Paelinck, Hubert, Devlieghere, F.

“…The growth‐inhibiting effects of simple and commercial salt replacers on the growth of Listeria monocytogenes were determined in broth at 7C. The divalent…”
Get full text