Search Results - "Van Buggenhout, Sandy"

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes by Van Buggenhout, Sandy, Alminger, Marie, Lemmens, Lien, Colle, Ines, Knockaert, Griet, Moelants, Katlijn, Van Loey, Ann, Hendrickx, Marc

“…Carotenoids represent an example of micronutrients for which processing-induced food structure changes (e.g., matrix disruption) strongly influence their…”
Get full text

Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion by Colle, Ines J. P, Lemmens, Lien, Tolesa, Getachew N, Van Buggenhout, Sandy, De Vleeschouwer, Kristel, Van Loey, Ann M, Hendrickx, Marc E

“…The stability of lycopene in an olive oil/tomato emulsion during thermal processing (80−140 °C) was studied. Initially, the degradation of total lycopene…”
Get full text

Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples by Gwanpua, Sunny George, Van Buggenhout, Sandy, Verlinden, Bert E., Christiaens, Stefanie, Shpigelman, Avi, Vicent, Victor, Kermani, Zahra Jamsazzadeh, Nicolai, Bart M., Hendrickx, Marc, Geeraerd, Annemie

“…•Ripening related pectin changes and pectin-modifying enzymes in apples were studied.•Firmness correlated with loss in neutral sugars, WSP, and decrease in…”
Get full text

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility by Colle, Ines, Van Buggenhout, Sandy, Van Loey, Ann, Hendrickx, Marc

“…High pressure homogenization is a commonly used treatment during the production of tomato based products. The effect on the microstructure and the nutrient…”
Get full text

Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots by Lemmens, Lien, Van Buggenhout, Sandy, Van Loey, Ann M, Hendrickx, Marc E

“…The amount of nutrients that can be released from food products (i.e., nutrient in vitro bioaccessibility) is often studied as it is a starting point for…”
Get full text

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots by Lemmens, Lien, Buggenhout, Sandy Van, Oey, Indrawati, Loey, Ann Van, Hendrickx, Marc

“…The quality of fruit and vegetables based products is affected by processing. Two important parameters to consider are the structural characteristics and the…”
Get full text

Effect of pectinmethylesterase infusion methods and processing techniques on strawberry firmness by Duvetter, T, Fraeye, I, Hoang, T.V, Buggenhout, S.V, Verlent, I, Smout, C, Loey, A.V, Hendrickx, M

“…Strawberry halves were pretreated with fungal pectinmethylesterase (PME) and calcium chloride using, respectively, passive osmotic infusion, vacuum-assisted…”
Get full text

Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots by Buggenhout, S. van, Messagie, I, Loey, A. van, Hendrickx, M

“…Freezing causes texture loss of tissue-based systems such as fruits and vegetables. To evaluate the potentials of high-pressure freezing for minimizing…”
Get full text

Relation between Particle Size and Carotenoid Bioaccessibility in Carrot- and Tomato-Derived Suspensions by Moelants, Katlijn R. N, Lemmens, Lien, Vandebroeck, Marijke, Van Buggenhout, Sandy, Van Loey, Ann M, Hendrickx, Marc E

“…To study the effect of particle size on the relative all-E-β-carotene and all-E-lycopene bioaccessibility in carrot- and tomato-derived suspensions,…”
Get full text

Influence of pectin structure on texture of pectin–calcium gels by Fraeye, Ilse, Colle, Ines, Vandevenne, Evelien, Duvetter, Thomas, Van Buggenhout, Sandy, Moldenaers, Paula, Van Loey, Ann, Hendrickx, Marc

“…A library of pectins with varying degree and pattern of methoxylation was produced by demethoxylating a parent pectin by use of NaOH or pectinmethylesterase…”
Get full text

Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions by Moelants, Katlijn R. N., Cardinaels, Ruth, Jolie, Ruben P., Verrijssen, Tina A. J., Van Buggenhout, Sandy, Zumalacarregui, Lourdes M., Van Loey, Ann M., Moldenaers, Paula, Hendrickx, Marc E.

“…The effect of particle properties on the rheological behaviour of carrot-derived suspensions was investigated systematically. Hereto, a range of relatively…”
Get full text

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera by Moelants, Katlijn R. N., Jolie, Ruben P., Palmers, Stijn K. J., Cardinaels, Ruth, Christiaens, Stefanie, Van Buggenhout, Sandy, Van Loey, Ann M., Moldenaers, Paula, Hendrickx, Marc E.

“…The influence of process-induced pectin changes on the kinematic viscosity of the serum phases of carrot and tomato purées was investigated in this study…”
Get full text

Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution by Fraeye, Ilse, Knockaert, Griet, Buggenhout, Sandy Van, Duvetter, Thomas, Hendrickx, Marc, Loey, Ann Van

“…Strawberries were infused with fungal pectinmethylesterase (PME) and/or calcium chloride with the aim of minimising tissue damage during subsequent thermal…”
Get full text

Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase by Bermejo-Prada, Ana, Van Buggenhout, Sandy, Otero, Laura, Houben, Ken, Van Loey, Ann, Hendrickx, Marc E.

“…Despite high-pressure (HP) processed avocado products are nowadays commercialized, there is no information about the effect of pressure on avocado…”
Get full text

Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics by Moelants, Katlijn R. N., Cardinaels, Ruth, Jolie, Ruben P., Verrijssen, Tina A. J., Van Buggenhout, Sandy, Van Loey, Ann M., Moldenaers, Paula, Hendrickx, Marc E.

“…In the present work, the effect of particle properties on the rheological behaviour of tomato-derived suspensions was investigated systematically. Hereto, a…”
Get full text

Influence of processing on the pectin structure–function relationship in broccoli purée by Christiaens, Stefanie, Mbong, Victor B., Van Buggenhout, Sandy, David, Charlotte C., Hofkens, Johan, Van Loey, Ann M., Hendrickx, Marc E.

“…The structure–function relationship of pectin in broccoli purée as influenced by different types of (pre)processing was investigated. In particular, the effect…”
Get full text

Thermal and High-Pressure Stability of Pectinmethylesterase, Polygalacturonase, β-Galactosidase and α-Arabinofuranosidase in a Tomato Matrix: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing by Houben, Ken, Jamsazzadeh Kermani, Zahra, Van Buggenhout, Sandy, Jolie, Ruben P., Van Loey, Ann M., Hendrickx, Marc E.

“…The thermal and pressure stability of tomato pectinmethylesterase (PME), polygalacturonase (PG), β-galactosidase (β-Gal), and α-arabinofuranosidase (α-Af) were…”
Get full text

Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots by Lemmens, Lien, Colle, Ines J. P, Van Buggenhout, Sandy, Van Loey, Ann M, Hendrickx, Marc E

“…This study describes a detailed and systematic investigation on the effect of thermal processing in terms of temperature and time (kinetic study) on β-carotene…”
Get full text

Modeling Lycopene Degradation and Isomerization in the Presence of Lipids by Colle, Ines J. P., Lemmens, Lien, Van Buggenhout, Sandy, Van Loey, Ann M., Hendrickx, Marc E.

“…The kinetics of thermally induced degradation and isomerization of lycopene in olive oil, fish oil, and an olive oil/tomato emulsion were studied in detail…”
Get full text

Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing by Houben, Ken, Jamsazzadeh Kermani, Zahra, Van Buggenhout, Sandy, Van Loey, Ann M, Hendrickx, Marc E

“…The thermal and pressure stability of broccoli and carrot pectin-converting enzymes, in particular pectinmethylesterase (PME), β-galactosidase (β-Gal), and…”
Get full text