IMIS

Dr Eng. Vlaemynck, Geertrui

Institute
Publications (32)
Projects (6)

Vlaamse overheid; Beleidsdomein Landbouw en Visserij; Instituut voor landbouw- , visserij en voedingsonderzoek; Eenheid Technologie en voeding, more

Direct contact at institute:
Tel.: +32-(0)9-272 30 17
E-mail:

Development of innovative techniques on board of the vessel for the manipulation and processing of living brown shrimp, more
Improved shrimps fisheries by creating value through quality improvement, more
Innovatieve en potentiële valorisatiemogelijkheden voor de grijze garnalen en bijproducten van de garnalenvisserij en -verwerking, more
Innovative and potential valorization applications for brown shrimp and by-products of shrimp fishery and processing, more
Leefbare garnaalvisserij door creëren van meerwaarde via kwaliteitsverhoging, more
Valorization of the brown shrimp Crangon crangon through research on and implementation of innovative, sustainable techniques and to-date processing procedures, more

A1 Publications (11) [show]
Vermeersch, X.H.C.; Braeckman, R.; Chiers, K.; Vlaemynck, G. (2024). Sensory quality of brown shrimp (Crangon crangon L.) stored under various freezing conditions prior to cooking. Ital. J. Food Sci. 36(1): 92-104. https://dx.doi.org/10.15586/ijfs.v36i1.2350, more Oliveira, H.; Blocquel, C.; Santos, M.; Fretigny, M.; Correia, T.; Gonçalves, A.; Cabado, A.G.; Blanco López, L.; Raaholt, B.W.; Ferraris, F.; Iacoponi, F.; Cubadda, F.; Mantovani, A.; Vallet, E.; Vlaemynck, G.; Fernández-Arribas, J.; Eljarrat, E.; López, E.; López de Alda, M.; Panicz, R.; Sobczak, M.; Eljasik, P.; Cunha, S.; Ferreira, R.; Fernandes, J.O.; Sousa, S.; Domingues, V.F.; Delerue-Matos, C.; Marques, A.; Nunes, M.L. (2021). Semi-industrial development of nutritious and healthy seafood dishes from sustainable species. Food Chem. Toxicol. 155: 112431. https://dx.doi.org/10.1016/j.fct.2021.112431, more Vermeersch, X.H.C.; Decostere, A.; Vlaemynck, G.; Chiers, K. (2020). First report of an idiopathic partial tail myonecrosis in European brown shrimp Crangon crangon caught in the North Sea. Dis. Aquat. Org. 138: 35-40. https://hdl.handle.net/10.3354/dao03450, more Verhaeghe, T.; Van Poucke, C.; Vlaemynck, G.; De Block, J.; Hendrickx, M.E. (2018). Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (Crangon crangon). Food Chemistry 254: 359-366. https://dx.doi.org/10.1016/j.foodchem.2018.01.195, more Vermeersch, X.H.C.; Chiers, K.; Decostere, A.; Van Weyenberg, S.; Vlaemynck, G. (2018). Evaluation of the effects of onboard sorting and experimental holding practices on the post-catch survival of brown shrimp (Crangon crangon L.). Mar. Biol. Res. 14(7): 717-727. https://dx.doi.org/10.1080/17451000.2018.1497183, more Calliauw, F.; De Mulder, T.; Broekaert, K.; Vlaemynck, G.; Michiels, C.; Heyndrickx, M. (2016). Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4°C without preservatives. Food Microbiol. 54: 60-71. https://dx.doi.org/10.1016/j.fm.2015.10.016, more Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Van Weyenberg, S.; Hendrickx, M. (2016). Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon). Food Chemistry 197(part A): 641-647. https://dx.doi.org/10.1016/j.foodchem.2015.11.024, more Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Van Weyenberg, S.; Braeckman, R.; Hendrickx, M.E. (2016). Kinetics of heat induced muscle protein denaturation of brown shrimp (Crangon crangon). Journal of Food Engineering 191: 88-94. https://dx.doi.org/10.1016/j.jfoodeng.2016.07.010, more Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2013). Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5 ° C. Food Microbiol. 36(2): 123-134. https://dx.doi.org/10.1016/j.fm.2013.04.009, more Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F. (2013). Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage. Intern. J. Food Microbiol. 166(3): 487-493. https://dx.doi.org/10.1016/j.ijfoodmicro.2013.08.013, more Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2011). Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media. Food Microbiol. 28(6): 1162-1169. https://dx.doi.org/10.1016/j.fm.2011.03.009, more
Book [show]
Vlaemynck, G.; Van Pamel, E. (2017). Valorization of underexploited fishery resources: possibilities for contributing to human health and well being. ILVO: Oostende. , more
Book chapters (5) [show]
Broekaert, K.; Vlaemynck, G.; Heyndrickx, M. (2017). Microbial ecology of seafoods: a special emphasis on the spoilage microbiota of North Sea seafood, in: Sant'Ana, A.S. (Ed.) Quantitative microbiology in food processing: modeling the microbial ecology. pp. 499-518. https://dx.doi.org/10.1002/9781118823071.ch25, more Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2012). Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5°c, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon* and Raja sp.* pp. 47-76, more Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F. (2012). Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon* and Raja sp.* pp. 76-92, more Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F. (2012). The spoilage microbiota of ray (Raja sp.) during ice storage under different conditions: Molecular identification and characterisation of the spoilage potential, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon* and Raja sp.* pp. 93-118, more Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2012). Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon* and Raja sp.* pp. 29-47, more
Abstracts (10) [show]
Bekaert, K.; Deloof, D.; Vandermeersch, G.; Devriese, L.; Vlaemynck, G.; Robbens, J.; De Reu, K. (2016). Effect of storage and transport in tubs on shelf life and quality of plaice (Pleuronectes platessa), in: 46^th WEFTA conference, 12-14 october 2016, Split, Croatia: book of abstracts. , more Verhaeghe, T.; Braeckman, R.; Vlaemynck, G. (2016). Longer shelf life of the brown shrimp (Crangon crangon) by chlorine dioxide treatment of the cooling water on board of fishing vessels, in: Mees, J. et al. (Ed.) Book of abstracts – VLIZ Marine Scientist Day. Brugge, Belgium, 12 February 2016. VLIZ Special Publication, 75: pp. 132, more Vermeersch, X.; Chiers, K.; Decostere, A.; Vlaemynck, G. (2016). Tail myonecrosis in brown shrimp (Crangon crangon L.) caught in the North Sea, in: Mees, J. et al. (Ed.) Book of abstracts – VLIZ Marine Scientist Day. Brugge, Belgium, 12 February 2016. VLIZ Special Publication, 75: pp. 135, more Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Hendrickx, M. (2015). Quality improvement of cooked brown shrimp Crangon crangon trough detailed kinetic studies of the major quality attributes, in: TAFT 2015: 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting). Program book. pp. 27, more Verhaeghe, T.; Vlaemynck, G. (2015). Quality fresh shrimp: extending product life span, in: European Commission, Directorate-General for Maritime Affairs and Fisheries (Ed.) Sailing towards 2020: axis 4 in action. pp. 15, more Vermeersch, X.; Vlaemynck, G. (2014). Post-trawling damage and mortality amongst brown shrimp (Crangon crangon L.) in the Flemish shrimp fishery, in: Mees, J. et al. (Ed.) Book of abstracts – VLIZ Young Scientists’ Day. Brugge, Belgium, 7 March 2014. VLIZ Special Publication, 67: pp. 124, more Vlaemynck, G. (2014). De verwerking van grijze garnalen aan boord en aan land: vroeger en nu, in: Lescrauwaet, A.-K. et al. (Ed.) Abstractenboek studiedag “Vissen in het verleden. Een multidisciplinaire kijk op de geschiedenis van de Belgische zeevisserij”. VLIZ Special Publication, 68: pp. 89-101, more Vermeersch, X.; Broekaert, K.; Vlaemynck, G. (2013). Live brown shrimp (Crangon crangon L.) as an innovative high-value product in the Flemish shrimp fishery, in: Mees, J. et al. (Ed.) Book of abstracts – VLIZ Young Marine Scientists' Day. Brugge, Belgium, 15 February 2013. VLIZ Special Publication, 63: pp. 105, more Broekaert, K.; Heyndrickx, M.; Devlieghere, F.; Vlaemynck, G. (2010). Limitations of general growth media in fish analysis and research for SSOs, in: Exchange: open innovation for feed, food and health, where industry and academia meet. , more Broekaert, K.; Heyndrickx, M.; Hoffman, S.; Devlieghere, F.; Herman, L.; Vlaemynck, G. (2008). Microbiological spoilage of cooked and peeled brown shrimp (Crangon crangon), in: Poli, B.M. et al. Seafood from catch and aquaculture for a sustainable supply: book of abstracts. pp. 103, more
Reports (2) [show]
Bekaert, K.; Deloof, D.; Vandermeersch, G.; Dewitte, B.; Vlaemynck, G.; De Reu, K. (2016). Project Qualitubfish. Opvolging van de kwaliteitsveranderingen van pladijs gedurende de opslag in tubs. ILVO Mededeling, 221. Instituut voor Landbouw- en Visserijonderzoek (ILVO): Merelbeke. 35 pp., more Blondeel, L.; Verlé, K.; Vlaemynck, G.; Braeckman, R.; Vermeersch, X.; Vanderperren, E.; Torreele, E. (2016). VERWERKVIS - De Vlaamse visserijsector en de visverwerkende nijverheid: Status, noden en kansen. ILVO Mededeling, 209. Instituut voor Landbouw- en Visserijonderzoek: Merelbeke. 100 pp., more
Other publications (2) [show]
Verhaeghe, T.; Vlaemynck, G. (2015). Verwerking en kookproces grijze garnaal geoptimaliseerd: lang houdbaar eindproduct, vrij van bewaarmiddelen. FoodProcess 23: 34-35, more Jonckheere, E. (2014). Houdbaarheid van vis verlengen? ILVO-onderzoek zet een eerste stap... Food Industry 14(2): 26-27, more
Thesis (co-)promotor [show]
Broekaert, K. (2012). Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. PhD Thesis. Ghent University; Faculty of Bioscience Engineering: Gent. ISBN 978-90-5989-499-0. 157 pp., more

Receive our newsletter

Follow VLIZ on sociale media!

How...

Tools ...

Quick links