Search Results - "Van Loey, Ann"

Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions by Fraeye, Ilse, Duvetter, Thomas, Doungla, Eugénie, Van Loey, Ann, Hendrickx, Marc

“…Pectin is abundantly used in the food industry. In jams and jellies, confectionary products and bakery fillings, it is applied as a gelling agent. The…”
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The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage by Delbaere, Sophie M., Bernaerts, Tom, Vangrunderbeek, Mirte, Vancoillie, Flore, Hendrickx, Marc E., Grauwet, Tara, Van Loey, Ann M.

“…[Display omitted] •Volatile profiles of Brussels sprouts and leek can be controlled by processing.•The impact of pretreatment on volatile profiles remained…”
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Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion by Vancoillie, Flore, Verkempinck, Sarah H.E., Sluys, Lili, De Mazière, Sarah, Van Poucke, Christof, Hendrickx, Marc E., Van Loey, Ann M., Grauwet, Tara

“…[Display omitted] •Lipid-soluble compounds are stable during in vitro digestion.•Bioaccessibility of lipid-soluble compounds is matrix-dependent.•Vitamin C…”
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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…”
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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…”
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Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.) by Castro, Sónia M., Saraiva, Jorge A., Lopes-da-Silva, José A., Delgadillo, Ivonne, Loey, Ann Van, Smout, Chantal, Hendrickx, Marc

“…The effect of pressure treatments of 100 and 200 MPa (10 and 20 min) and of thermal blanching at 70 °C, 80 °C and 98 °C (1 and 2.5 min), on sweet green and red…”
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Carotenoid transfer to oil during thermal processing of low fat carrot and tomato particle based suspensions by Mutsokoti, Leonard, Panozzo, Agnese, Van Loey, Ann, Hendrickx, Marc

“…Carotenoid solubilization in the oil phase is a prerequisite for carotenoid bioaccessibility during digestion. However, the level of bioencapsulation and the…”
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Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches by Yi, Junjie, Kebede, Biniam T., Grauwet, Tara, Van Loey, Ann, Hu, Xiaosong, Hendrickx, Marc

“…This study evaluated process-induced quality changes in kiwifruit purée of two commercial cultivars (green kiwifruit, “Hayward”, and gold kiwifruit, “Jintao”)…”
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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…”
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The Effect of High Pressure−High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds by De Vleeschouwer, Kristel, Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E

“…The effect of high pressure−high temperature (HPHT) processing on the formation of acrylamide and other Maillard-type reaction compounds was investigated in…”
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Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture by De Roeck, Ans, Duvetter, Thomas, Fraeye, Ilse, Plancken, Iesel Van der, Sila, Daniel Ndaka, Loey, Ann Van, Hendrickx, Marc

“…Heat sterilization of plant derived food products entails considerable organoleptic and nutritional quality losses. For instance, texture loss of fruits and…”
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Non-enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing by Sila, D.N, Smout, C, Elliot, F, Loey, A. van, Hendrickx, M

“…Pretreated carrot discs were thermally processed (90 degrees C to 110 degrees C) in closed containers and the resulting textural characteristics were analyzed…”
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The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction by Van Audenhove, Jelle, Bernaerts, Tom, De Smet, Victor, Delbaere, Sophie, Van Loey, Ann M., Hendrickx, Marc E.

“…In literature, different pectin extraction methods exist. In this study, two approaches starting from the alcohol-insoluble residue (AIR) of processing tomato…”
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FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices by Kyomugasho, Clare, Christiaens, Stefanie, Shpigelman, Avi, Van Loey, Ann M., Hendrickx, Marc E.

“…•Validation of FT-IR spectroscopy as a reliable method for analysis of the DM of pectin.•A single calibration line based on different model pectin systems was…”
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The potential of microalgae and their biopolymers as structuring ingredients in food: A review by Bernaerts, Tom M.M., Gheysen, Lore, Foubert, Imogen, Hendrickx, Marc E., Van Loey, Ann M.

“…Microalgae are considered promising functional food ingredients due to their balanced composition, containing multiple nutritional and health-beneficial…”
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Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities by Celus, Miete, Kyomugasho, Clare, Loey, Ann M., Grauwet, Tara, Hendrickx, Marc E.

“…Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its…”
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Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties by Humerez-Flores, Jessika N., Verkempinck, Sarah H. E., Kyomugasho, Clare, Moldenaers, Paula, Van Loey, Ann M., Hendrickx, Marc E.

“…In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich…”
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β-Carotene Isomerization Kinetics during Thermal Treatments of Carrot Puree by Lemmens, Lien, De Vleeschouwer, Kristel, Moelants, Katlijn R. N, Colle, Ines J. P, Van Loey, Ann M, Hendrickx, Marc E

“…The effect of thermal processing on the stability of β-carotene in carrot puree was investigated in a broad temperature range (80−150 °C). Heat induced changes…”
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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…”
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Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity by Sila, Daniel N., Smout, Chantal, Satara, Yusuf, Truong, Vu, Loey, Ann Van, Hendrickx, Marc

“…Carrot pectinmethylesterase (PME, EC 3.1.1.11) was extracted and purified using affinity chromatography. The effect of pressure and temperature on the…”
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