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Laboratory of Food Technology (KULeuven)
https://www.biw.kuleuven.be/m2s/clmt/lmt/
Engelse naam: Laboratory of Food Technology
Overkoepelend instituut: KU Leuven; Centre for Food and Microbial Technology (KULeuven), meer

MOG-kernwoord : Voeding
Type: Wetenschappelijk
Personen (4)  Top | Publicaties 
Abstract:
De onderzoeksmissie van het laboratorium voor Voedingstechnologie is het begrijpen en kwantificeren van proces-structuur-functie relaties van voedselsystemen tijdens de verwerking, de bewaring en de opslag door de optimale benutting van het endogeen potentieel van fruit-, groente- en algen-afgeleide systemen, zowel voor ontwikkelde als voor ontwikkelingslanden. De groep richt zich in het bijzonder op voedingsmiddelen en ingrediënten op basis van fruit, groenten, leguminosen en algen. Bijvoorbeeld de biomassa van microalgen voor functionele voedingsmiddelen en voedselingrediënten.
Publicaties (11)  Top | Personen 
    ( 11 peer reviewed ) opsplitsen filter
  • Peer reviewed article Bahari, A.; Moelants, K.; Huc-Mathis, D.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T. (2022). Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time. Food Hydrocolloids 133: 107995. https://dx.doi.org/10.1016/j.foodhyd.2022.107995, meer
  • Peer reviewed article Bahari, A.; Moelants, K.; Kloeck, M.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T. (2021). Mechanical disintegration and particle size sieving of Chondrus crispus (Irish Moss) gametophytes and their effect on carrageenan and phycoerythrin extraction. Foods 10(12): 2928. https://dx.doi.org/10.3390/foods10122928, meer
  • Peer reviewed article Bahari, A.; Moelants, K.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T. (2021). Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus. Algal Research 58: 102371. https://dx.doi.org/10.1016/j.algal.2021.102371, meer
  • Peer reviewed article Bernaerts, T.M.M.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2019). The potential of microalgae and their biopolymers as structuring ingredients in food: a review. Biotechnol. Adv. 37(8): 107419. https://dx.doi.org/10.1016/j.biotechadv.2019.107419, meer
  • Peer reviewed article Gheysen, L.; Demets, R.; Devaere, J.; Bernaerts, T.; Goos, P.; Van Loey, A.; De Cooman, L.; Foubert, I. (2019). Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree. Algal Research 40: 101502. https://dx.doi.org/10.1016/j.algal.2019.101502, meer
  • Peer reviewed article Bernaerts, T.M.M.; Kyomugasho, C.; Van Looveren, N.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2018). Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum. Carbohydrate Polymers 195: 542-550. https://dx.doi.org/10.1016/j.carbpol.2018.05.001, meer
  • Peer reviewed article Bernaerts, T.M.M.; Panozzo, A.; Verhaegen, K.A.F.; Gheysen, L.; Foubert, I.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2018). Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients. Food & Function 9(4): 2433-2446. https://dx.doi.org/10.1039/c8fo00261d, meer
  • Peer reviewed article Bernaerts, T.M.M.; Gheysen, L.; Kyomugasho, C.; Kermani, Z.J.; Vandionant, S.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2018). Comparison of microalgal biomasses as functional food ingredients: focus on the composition of cell wall related polysaccharides. Algal Research 32: 150-161. https://dx.doi.org/10.1016/j.algal.2018.03.017, meer
  • Peer reviewed article Gheysen, L.; Bernaerts, T.; Bruneel, C.; Goiris, K.; Van Durme, J.; Van Loey, A.; De Cooman, L.; Foubert, I. (2018). Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae. Food Chemistry 268: 441-450. https://dx.doi.org/10.1016/j.foodchem.2018.06.112, meer
  • Peer reviewed article Bernaerts, T.M.M.; Panozzo, A.; Doumen, V.; Foubert, I.; Gheysen, L.; Goiris, K.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2017). Microalgal biomass as a (multi) functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing. Algal Research 25: 452-463. https://dx.doi.org/10.1016/j.algal.2017.05.014, meer
  • Peer reviewed article 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, meer
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