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Eenheid Technologie en voeding (ILVO)
http://pure.ilvo.vlaanderen.be/portal/nl/organisations/technologie-en-voeding%28f4a2efc2-bcc7-4076-a557-b109f1f97029%29.html
Overkoepelend instituut: Instituut voor Landbouw-, Visserij- en Voedingsonderzoek (ILVO), meer

Adres:
Brusselsesteenweg 370
9090 Melle
België
Tel.: +32-(0)9-272 30 00
Fax: +32-(0)9-272 30 01
E-mail:
 Personen | Instituut | Publicaties | Projecten 
 
Type: Wetenschappelijk
Personen (11)  Top | Instituut | Publicaties | Projecten 
Geassocieerd aan een deelinstituut
Deelinstituut  Top | Personen | Publicaties | Projecten 
  • Vlaamse overheid; Beleidsdomein Landbouw en Visserij; Instituut voor landbouw- , visserij en voedingsonderzoek; Eenheid Technologie en voeding; Voedselveiligheid (ILVO), meer
Publicaties (27)  Top | Personen | Instituut | Projecten 
    ( 18 peer reviewed ) opsplitsen filter
  • Peer reviewed article Coleman, B.; Van Poucke, C.; De Witte, B.; Casciaro, V.; Moerdijk-Poortvliet, T.; Muylaert, K.; Robbens, J. (2024). The use of Tetraselmis chuii as seafood flavoring agent in a vegetable broth. Algal Research 80: 103538. https://dx.doi.org/10.1016/j.algal.2024.103538, meer
  • Peer reviewed article 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, meer
  • Peer reviewed article Coleman, B.; Van Poucke, C.; De Witte, B.; Casciaro, V.; Moerdijk-Poortvliet, T.; Muylaert, K.; Robbens, J. (2023). Fine-tuning the flavor of Tetraselmis chuii by modifying nitrogen supply. Algal Research 74: 103208. https://dx.doi.org/10.1016/j.algal.2023.103208, meer
  • Peer reviewed article Coleman, B.; Van Poucke, C.; De Witte, B.; Casciaro, V.; Moerdijk-Poortvliet, T.C.W.; Muylaert, K.; Robbens, J. (2023). The effect of drying, cell disruption and storage on the sensory properties of Nannochloropsis sp. Algal Research 71: 103092. https://dx.doi.org/10.1016/j.algal.2023.103092, meer
  • Peer reviewed article Cooreman, K.; De Spiegeleer, B.; Van Poucke, C.; Vanavermaete, D.; Delbare, D.; Wynendaele, E.; De Witte, B. (2023). Emerging pharmaceutical therapies of Ascidian-derived natural products and derivatives. Environ. Toxicol. Pharmacol. 102: 104254. https://dx.doi.org/10.1016/j.etap.2023.104254, meer
  • Peer reviewed article Coleman, B.; Van Poucke, C.; De Witte, B.; Ruttens, A.; Moerdijk-Poortvliet, T.C.W.; Latsos, C.; De Reu, K.; Blommaert, L.; Duquenne, B.; Timmermans, K.; van Houcke, J.; Muylaert, K.; Robbens, J. (2022). Potential of microalgae as flavoring agents for plant-based seafood alternatives. Future Foods 5: 100139. https://dx.doi.org/10.1016/j.fufo.2022.100139, meer
  • Peer reviewed article Schmid, B.; Navalho, S.; Schulze, P.S.C.; Van de Walle, S.; Van Royen, G.; Schüler, L.M.; Maia, I.B.; Bastos, C.R.V.; Baune, M.-C.; Januschewski, E.; Coelho, A.; Pereira, H.; Varela, J.; Navalho, J.; Rodrigues, A.M.C. (2022). Drying microalgae using an industrial solar dryer: a biomass quality assessment. Foods 11(13): 1873. https://dx.doi.org/10.3390/foods11131873, meer
  • Peer reviewed article Deconinck, D.; Hostens, K.; Taverniers, I.; Volckaert, F.A.M.; Derycke, S. (2021). Identification and semi-quantification of Atlantic salmon in processed and mixed seafood products using Droplet Digital PCR (ddPCR). Food Chem. Toxicol. 154: 112329. https://dx.doi.org/10.1016/j.fct.2021.112329, meer
  • Peer reviewed article 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, meer
  • Peer reviewed article EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP); Bampidis, Vasileios; Azimonti, Giovanna; de Lourdes Bastos, Maria; Christensen, Henrik; Dusemund, Birgit; Kos Durjava, Mojca; Kouba, Maryline; López‐Alonso, Marta; López Puente, Secundino; Marcon, Francesca; Mayo, Baltasar; Pechová, Alena; Petkova, Mariana; Sanz, Yolanda; Villa, Roberto Edoardo; Woutersen, Ruud; Costa, Lucio; Cubadda, Francesco; Dierick, Noël; Glandorf, Boet; Herman, Lieve; Mantovani, Alberto; Saarela, Maria; Svensson, Kettil; Tosti, Luca; Anguita, Montserrat; Pettenati, Elisa; Tarrés‐Call, Jordi; Ramos, Fernando (2020). Assessment of the application for renewal of authorisation of L‐histidine monohydrochloride monohydrate produced with Escherichia coli NITE SD 00268 for salmonids and its extension of use to other fin fish. EFSA Journal 18(4): e06072. https://dx.doi.org/10.2903/j.efsa.2020.6072, meer
  • Peer reviewed article Mukota, A.K.; Gondam, M.F.K.; Tsafack, J.J.T.; Sasanya, J.; Reybroeck, W.; Ntale, M.; Nyanzi, S.A.; Tebandeke, E. (2020). Primary validation of Charm II tests for the detection of antimicrobial residues in a range of aquaculture fish. BMC Chemistry 14(1): 32. https://dx.doi.org/10.1186/s13065-020-00684-4, meer
  • Peer reviewed article 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, meer
  • Peer reviewed article 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, meer
  • Peer reviewed article Calliauw, F.; Horemans, B.; Broekaert, K.; Michiels, C.; Heyndrickx, M. (2016). Spoilage potential of Vagococcus salmoninarum in preservative-free, MAP-stored brown shrimp and differentiation from Brochothrix thermosphacta on streptomycin thallous acetate actidione agar. J. Appl. Microbiol. 120(5): 1302-1312. https://dx.doi.org/10.1111/jam.13107, meer
  • Peer reviewed article Debode, J.; De Tender, C.; Soltaninejad, S.; Van Malderghem, C.; Haegeman, A.; Van der Linden, I.; Cottyn, B.; Heyndrickx, M.; Maes, M. (2016). Chitin mixed in potting soil alters lettuce growth, the survival of zoonotic bacteria on the leaves and associated rhizosphere microbiology. Front. Microbiol. 7: 15. https://dx.doi.org/10.3389/fmicb.2016.00565, meer
  • Peer reviewed article 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, meer
  • Peer reviewed article 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, meer
  • Peer reviewed article Stals, A.; Baert, L.; De Keuckelaere, A.; Van Coillie, E.; Uyttendaele, M. (2011). Evaluation of a norovirus detection methodology for ready-to-eat foods. Intern. J. Food Microbiol. 145(2-3): 420-425. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.01.013, meer
  • Coleman, B.; Van Poucke, C.; De Witte, B.; Muylaert, K.; Robbens, J. (2022). Microalgae as flavouring agents in plant-based food, in: Mees, J. et al. Book of abstracts – VLIZ Marine Science Day, Online event 2 March 2022. VLIZ Special Publication, 88: pp. 44-45, meer
  • Tuts, L.; Daeseleire, E.; Heyndrickx, M.; Rasschaert, G.; Becue, I. (2022). Antibiotic residues in aquatic environments: validation of a UHPLC-MS/MS method, in: van Ginkel, L.A. (Ed.) Proceedings of the EuroResidue IX conference, St. Michielsgestel, The Netherlands, 22-25 May, 2022: residues of veterinary drugs in food. pp. 201, meer
  • 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, meer
  • Vlaemynck, G.; Van Pamel, E. (2017). Valorization of underexploited fishery resources: possibilities for contributing to human health and well being. ILVO: Oostende. , meer
  • 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, meer
  • 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, meer
  • 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, meer
  • 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, meer
  • 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, meer
Projecten (6)  Top | Personen | Instituut | Publicaties 
  • Development of innovative techniques on board of the vessel for the manipulation and processing of living brown shrimp, meer
  • Improved shrimps fisheries by creating value through quality improvement, meer
  • Innovatieve en potentiële valorisatiemogelijkheden voor de grijze garnalen en bijproducten van de garnalenvisserij en -verwerking, meer
  • Innovative and potential valorization applications for brown shrimp and by-products of shrimp fishery and processing, meer
  • Transmissieroutes van Norovirussen, opduikende humane pathogenen aanwezig in de voedselketen, meer
  • Valorization of the brown shrimp Crangon crangon through research on and implementation of innovative, sustainable techniques and to-date processing procedures, meer
Alle informatie in het Integrated Marine Information System (IMIS) valt onder het VLIZ Privacy beleid Top | Personen | Instituut | Publicaties | Projecten