Ann Van Loey

Ann Van Loey

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Ann Van Loey

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The potential of microalgae and their biopolymers as structuring ingredients in food: A review.

Biotechnol Adv 2019 12 21;37(8):107419. Epub 2019 Jul 21.

KU Leuven, Laboratory of Food Technology (member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M²S), Kasteelpark Arenberg 22 box 2457, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.biotechadv.2019.107419DOI Listing
December 2019

Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage.

J Agric Food Chem 2019 Nov 6;67(46):12854-12862. Epub 2019 Nov 6.

KU Leuven , Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology , Kasteelpark Arenberg 22 box 2457 , 3001 Heverlee , Belgium.

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http://dx.doi.org/10.1021/acs.jafc.9b05014DOI Listing
November 2019

Instability of common beans during storage causes hardening: The role of glass transition phenomena.

Food Res Int 2019 Jul 4;121:506-513. Epub 2018 Dec 4.

KU Leuven, Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium.. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2018.12.006DOI Listing
July 2019

Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model.

Food Chem 2019 Jun 19;284:125-132. Epub 2019 Jan 19.

Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2019.01.070DOI Listing
June 2019

Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees.

Food Chem 2019 May 13;279:389-400. Epub 2018 Dec 13.

KU Leuven Kulak, Research Unit Food & Lipids, E. Sabbelaan, 8500 Kortrijk, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2018.12.026DOI Listing
May 2019

Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics.

Food Chem 2019 Apr 7;278:396-405. Epub 2018 Nov 7.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S03088146183197
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http://dx.doi.org/10.1016/j.foodchem.2018.11.039DOI Listing
April 2019

Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach.

Food Chem 2019 Mar 14;275:224-238. Epub 2018 Sep 14.

KU Leuven, Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2018.09.080DOI Listing
March 2019

Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris).

Food Res Int 2019 02 22;116:462-470. Epub 2018 Aug 22.

Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems, Laboratory of Food Technology, KU Leuven, Kasteelpark Arenberg 22, Box 2457, Heverlee, 3001, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2018.08.062DOI Listing
February 2019

Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae.

Food Chem 2018 Dec 21;268:441-450. Epub 2018 Jun 21.

KU Leuven Kulak, Research Unit Food & Lipids, E. Sabbelaan, 8500 Kortrijk, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2018.06.112DOI Listing
December 2018

Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice.

Food Res Int 2018 11 17;113:382-391. Epub 2018 Jul 17.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2018.07.022DOI Listing
November 2018

Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum.

Carbohydr Polym 2018 Sep 2;195:542-550. Epub 2018 May 2.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S01448617183052
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http://dx.doi.org/10.1016/j.carbpol.2018.05.001DOI Listing
September 2018

Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information.

J Sci Food Agric 2018 Jul 23;98(9):3437-3445. Epub 2018 Feb 23.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Heverlee, Belgium.

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http://dx.doi.org/10.1002/jsfa.8856DOI Listing
July 2018

The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage.

Food Chem 2018 Jul 12;255:197-208. Epub 2018 Feb 12.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2018.02.052DOI Listing
July 2018

Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling.

Food Res Int 2018 07 17;109:250-259. Epub 2018 Apr 17.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.

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http://dx.doi.org/10.1016/j.foodres.2018.04.030DOI Listing
July 2018

Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization.

Food Chem 2018 May 29;249:202-212. Epub 2017 Dec 29.

Laboratory of Food Technology, Department of Microbial and Molecular Sysems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2017.12.088DOI Listing
May 2018

Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking.

Food Res Int 2018 04 12;106:522-531. Epub 2018 Jan 12.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2018.01.016DOI Listing
April 2018

Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients.

Food Funct 2018 Apr;9(4):2433-2446

Laboratory of Food Technology (member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.

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http://dx.doi.org/10.1039/c8fo00261dDOI Listing
April 2018

Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions.

Food Chem 2018 Feb 18;241:86-96. Epub 2017 Aug 18.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S03088146173139
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http://dx.doi.org/10.1016/j.foodchem.2017.08.056DOI Listing
February 2018

Membrane fatty acid composition as a determinant of Listeria monocytogenes sensitivity to trans-cinnamaldehyde.

Res Microbiol 2017 Jul - Aug;168(6):536-546. Epub 2017 Mar 23.

KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Leuven Food Science and Nutrition Research Center (LFoRCe), Laboratory of Food Microbiology, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.resmic.2017.03.001DOI Listing
January 2018

Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study.

Food Chem 2017 Oct 4;232:124-134. Epub 2017 Apr 4.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2017.04.001DOI Listing
October 2017

Impact of processing on odour-active compounds of a mixed tomato-onion puree.

Food Chem 2017 Aug 29;228:14-25. Epub 2017 Jan 29.

Unilever R&D, Olivier Van Noortlaan 120, NL-3130AC Vlaardingen, The Netherlands. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2017.01.135DOI Listing
August 2017

Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree.

Food Chem 2017 Feb 3;217:531-541. Epub 2016 Sep 3.

Unilever R&D, Olivier Van Noortlaan 120, NL-3130AC Vlaardingen, The Netherlands. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2016.09.003DOI Listing
February 2017

Process-Structure-Function Relations of Pectin in Food.

Crit Rev Food Sci Nutr 2016 ;56(6):1021-42

a KU Leuven, Microbial and Molecular Systems , Heverlee , Belgium.

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http://dx.doi.org/10.1080/10408398.2012.753029DOI Listing
January 2017

Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016 4;33(4):612-22. Epub 2016 Mar 4.

a Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe) , Department of Microbial and Molecular Systems (M2S) , KU Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee , Belgium.

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http://dx.doi.org/10.1080/19440049.2016.1154613DOI Listing
December 2016

Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016 23;33(2):193-206. Epub 2015 Dec 23.

a KU Leuven Department of Microbial and Molecular Systems (M2S) , Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe) , Heverlee , Belgium.

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http://dx.doi.org/10.1080/19440049.2015.1124293DOI Listing
October 2016

In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification.

J Food Sci 2016 Oct 28;81(10):C2327-C2336. Epub 2016 Sep 28.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.

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http://dx.doi.org/10.1111/1750-3841.13408DOI Listing
October 2016

Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic Aspects.

Crit Rev Food Sci Nutr 2016 Aug;56(11):1844-55

a Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe) , Department of Microbial and Molecular Systems (M2S) , Ku Leuven, Leuven , Belgium.

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http://dx.doi.org/10.1080/10408398.2013.790779DOI Listing
August 2016

Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization.

Food Chem 2016 May 12;199:423-32. Epub 2015 Dec 12.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2015.12.062DOI Listing
May 2016

Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility.

J Sci Food Agric 2016 Jan 20;96(1):254-61. Epub 2015 Feb 20.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1002/jsfa.7088DOI Listing
January 2016

Furan formation during storage and reheating of sterilised vegetable purées.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015 21;32(2):161-9. Epub 2015 Jan 21.

a Laboratory of Food Technology , Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S) , KU Leuven , Heverlee , Belgium.

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http://dx.doi.org/10.1080/19440049.2014.999720DOI Listing
December 2015

Microscopic evidence for Ca(2+) mediated pectin-pectin interactions in carrot-based suspensions.

Food Chem 2015 Dec 29;188:126-36. Epub 2015 Apr 29.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S03088146150070
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http://dx.doi.org/10.1016/j.foodchem.2015.04.135DOI Listing
December 2015

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach.

Food Res Int 2015 Dec 10;78:396-409. Epub 2015 Sep 10.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2015.09.002DOI Listing
December 2015

Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers.

Food Res Int 2015 Dec 10;78:410-423. Epub 2015 Sep 10.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S09639969153017
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http://dx.doi.org/10.1016/j.foodres.2015.09.001DOI Listing
December 2015

Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability.

Food Chem 2015 Nov 4;187:140-51. Epub 2015 Apr 4.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2015.03.131DOI Listing
November 2015

Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A 'fingerprinting kinetics' approach.

Food Chem 2015 Oct 5;185:119-26. Epub 2015 Mar 5.

Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2015.02.134DOI Listing
October 2015

Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction.

Food Res Int 2015 Sep 23;75:295-304. Epub 2015 Jun 23.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2015.06.020DOI Listing
September 2015

An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree.

Food Chem 2015 Jul 21;179:94-102. Epub 2015 Jan 21.

Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium(1). Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2015.01.074DOI Listing
July 2015

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices.

Food Chem 2015 Jun 17;176:82-90. Epub 2014 Dec 17.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2014.12.033DOI Listing
June 2015

Study of mango endogenous pectinases as a tool to engineer mango purée consistency.

Food Chem 2015 Apr 20;172:272-82. Epub 2014 Sep 20.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2014.09.077DOI Listing
April 2015

Colour and carotenoid changes of pasteurised orange juice during storage.

Food Chem 2015 Mar 16;171:330-40. Epub 2014 Sep 16.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2014.09.007DOI Listing
March 2015

The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel.

Food Chem 2014 Oct 5;161:199-207. Epub 2014 Apr 5.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven (Heverlee), Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S03088146140053
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http://dx.doi.org/10.1016/j.foodchem.2014.03.131DOI Listing
October 2014

Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions.

Food Res Int 2014 Oct 30;64:831-838. Epub 2014 Aug 30.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2014.08.022DOI Listing
October 2014

Role of carotenoid type on the effect of thermal processing on bioaccessibility.

Food Chem 2014 Aug 22;157:275-82. Epub 2014 Feb 22.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2014.02.055DOI Listing
August 2014

Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots.

Food Chem 2014 Jun 21;153:340-52. Epub 2013 Dec 21.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2013.12.061DOI Listing
June 2014

From fingerprinting to kinetics in evaluating food quality changes.

Trends Biotechnol 2014 Mar 28;32(3):125-31. Epub 2014 Jan 28.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, B-3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.tibtech.2014.01.002DOI Listing
March 2014

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes.

Food Chem 2013 Dec 30;141(3):1603-13. Epub 2013 May 30.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium.

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https://linkinghub.elsevier.com/retrieve/pii/S03088146130069
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http://dx.doi.org/10.1016/j.foodchem.2013.05.097DOI Listing
December 2013

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems.

Food Chem 2013 Dec 25;141(3):2036-43. Epub 2013 May 25.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.foodchem.2013.05.064DOI Listing
December 2013

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: a case study on differently coloured tomatoes.

Food Chem 2013 Dec 2;141(4):4094-100. Epub 2013 Jul 2.

Dipartimento di Scienze degli Alimenti, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.

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http://dx.doi.org/10.1016/j.foodchem.2013.06.099DOI Listing
December 2013

Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing.

Food Chem 2013 Jun 10;138(2-3):1515-20. Epub 2012 Nov 10.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.foodchem.2012.10.080DOI Listing
June 2013

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: effect of additional thermal and high pressure processing.

Food Chem 2012 Dec 23;135(3):1290-7. Epub 2012 May 23.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.foodchem.2012.05.065DOI Listing
December 2012

Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions.

J Agric Food Chem 2012 Dec 27;60(48):11995-2003. Epub 2012 Nov 27.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf303502hDOI Listing
December 2012

Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil.

J Agric Food Chem 2012 Oct 8;60(41):10312-9. Epub 2012 Oct 8.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Leuven, Belgium.

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http://dx.doi.org/10.1021/jf3025776DOI Listing
October 2012

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.

Food Chem 2012 Oct 30;134(4):2303-12. Epub 2012 Mar 30.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.

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http://dx.doi.org/10.1016/j.foodchem.2012.03.096DOI Listing
October 2012

Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach.

Food Chem 2012 Jun 13;132(3):1534-1543. Epub 2011 Dec 13.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2011.11.148DOI Listing
June 2012

Stiffness of Ca(2+)-pectin gels: combined effects of degree and pattern of methylesterification for various Ca(2+) concentrations.

Carbohydr Res 2012 Feb 19;348:69-76. Epub 2011 Nov 19.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre, Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PO Box 2457, BE-3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.carres.2011.11.011DOI Listing
February 2012

Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulp.

J Food Sci 2010 Nov-Dec;75(9):C753-9

Lab. of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Belgium.

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http://dx.doi.org/10.1111/j.1750-3841.2010.01862.xDOI Listing
September 2011

Comparative study of the cell wall composition of broccoli, carrot, and tomato: structural characterization of the extractable pectins and hemicelluloses.

Carbohydr Res 2011 Jul 13;346(9):1105-11. Epub 2011 Apr 13.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.carres.2011.04.014DOI Listing
July 2011

Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: a case study on carrots.

J Agric Food Chem 2011 Apr 15;59(7):3162-7. Epub 2011 Mar 15.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf104888yDOI Listing
April 2011

Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approach.

Planta 2011 Feb 3;233(2):287-98. Epub 2010 Nov 3.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Postbox 2457, 3001 Leuven, Belgium.

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February 2011

Pectin methylesterase and its proteinaceous inhibitor: a review.

Carbohydr Res 2010 Dec 1;345(18):2583-95. Epub 2010 Nov 1.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.carres.2010.10.002DOI Listing
December 2010

Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion.

J Agric Food Chem 2010 Dec 16;58(24):12784-9. Epub 2010 Nov 16.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf102934uDOI Listing
December 2010

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

J Agric Food Chem 2010 Dec 1;58(24):12769-76. Epub 2010 Dec 1.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf102554hDOI Listing
December 2010

The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds.

J Agric Food Chem 2010 Nov 25;58(22):11740-8. Epub 2010 Oct 25.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center, Center for Microbial and Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

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http://dx.doi.org/10.1021/jf102697bDOI Listing
November 2010

Beta-carotene isomerization kinetics during thermal treatments of carrot puree.

J Agric Food Chem 2010 Jun;58(11):6816-24

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://pubs.acs.org/doi/abs/10.1021/jf100449t
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http://dx.doi.org/10.1021/jf100449tDOI Listing
June 2010

A pectin-methylesterase-inhibitor-based molecular probe for in situ detection of plant pectin methylesterase activity.

J Agric Food Chem 2010 May;58(9):5449-56

Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Leuven, Belgium.

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http://pubs.acs.org/doi/abs/10.1021/jf100248u
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May 2010

Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments.

J Agric Food Chem 2010 May;58(10):6190-9

Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf9041134DOI Listing
May 2010

Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica).

J Food Sci 2010 May;75(4):C336-40

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Heverlee, Belgium.

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http://dx.doi.org/10.1111/j.1750-3841.2010.01573.xDOI Listing
May 2010

Influence of thermal processing on hydrolysis and stability of folate poly-gamma-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum).

J Agric Food Chem 2010 Apr;58(7):4230-40

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Leuven, Belgium.

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http://dx.doi.org/10.1021/jf100004wDOI Listing
April 2010

Investigating the potential of Bacillus subtilis alpha-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processes.

Biotechnol Prog 2009 Jul-Aug;25(4):1184-93

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Deptartment of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, B-3001 Heverlee, Belgium.

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http://dx.doi.org/10.1002/btpr.170DOI Listing
December 2009

Size exclusion chromatography to gain insight into the complex formation of carrot pectin methylesterase and its inhibitor from kiwi fruit as influenced by thermal and high-pressure processing.

J Agric Food Chem 2009 Dec;57(23):11218-25

Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Leuven, Belgium.

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http://dx.doi.org/10.1021/jf9028943DOI Listing
December 2009

Development and evaluation of monoclonal antibodies as probes to assess the differences between two tomato pectin methylesterase isoenzymes.

J Immunol Methods 2009 Sep 15;349(1-2):18-27. Epub 2009 Aug 15.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.jim.2009.08.004DOI Listing
September 2009

Mechanism and related kinetics of 5-methyltetrahydrofolic acid degradation during combined high hydrostatic pressure-thermal treatments.

J Agric Food Chem 2009 Aug;57(15):6803-14

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf900832gDOI Listing
August 2009

Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis.

J Agric Food Chem 2008 Aug 3;56(15):6460-70. Epub 2008 Jul 3.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

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http://dx.doi.org/10.1021/jf8006294DOI Listing
August 2008

Purification and thermal and high-pressure inactivation of pectinmethylesterase isoenzymes from tomatoes (Lycopersicon esculentum): a novel pressure labile isoenzyme.

J Agric Food Chem 2007 Oct 10;55(22):9259-65. Epub 2007 Oct 10.

Center for Food and Microbial Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

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http://dx.doi.org/10.1021/jf0718502DOI Listing
October 2007

Kinetics of acrylamide formation/elimination reactions as affected by water activity.

Biotechnol Prog 2007 May-Jun;23(3):722-8. Epub 2007 May 16.

Laboratory of Food Technology, Center for Microbial and Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

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http://dx.doi.org/10.1021/bp060389fDOI Listing
August 2007

Effect of temperature and high pressure on the activity and mode of action of fungal pectin methyl esterase.

Biotechnol Prog 2006 Sep-Oct;22(5):1313-20

Center for Food and Microbial Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Belgium.

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http://dx.doi.org/10.1021/bp060079xDOI Listing
January 2007

Effect of moisture content during dry-heating on selected physicochemical and functional properties of dried egg white.

J Agric Food Chem 2007 Jan;55(1):127-35

Center for Food and Microbial Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

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http://dx.doi.org/10.1021/jf062370yDOI Listing
January 2007

Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrots.

J Agric Food Chem 2006 Nov;54(22):8471-9

Center for Food and Microbial Technology, Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B 3001 Heverlee, Belgium.

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https://pubs.acs.org/doi/10.1021/jf0613379
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November 2006

Mode of de-esterification of alkaline and acidic pectin methyl esterases at different pH conditions.

J Agric Food Chem 2006 Oct;54(20):7825-31

Center for Food and Microbial Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 23, 3001 Heverlee, Belgium.

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http://dx.doi.org/10.1021/jf060013hDOI Listing
October 2006

Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems.

J Agric Food Chem 2006 Oct;54(20):7847-55

Laboratory of Food Technology, Center for Microbial and Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

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http://pubs.acs.org/doi/abs/10.1021/jf0611264
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http://dx.doi.org/10.1021/jf0611264DOI Listing
October 2006

Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment.

J Agric Food Chem 2005 Jul;53(14):5726-33

Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Applied Bioscience and Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

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http://dx.doi.org/10.1021/jf050289+DOI Listing
July 2005

Kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrophenyl phosphate: effects of carbohydrate additives, low temperature, and freezing.

Biotechnol Prog 2004 Sep-Oct;20(5):1467-78

Department of Food and Microbial Technology, Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/bp0498894DOI Listing
May 2005

Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must.

J Agric Food Chem 2005 Apr;53(8):2988-94

Faculty of Food Science and Engineering, Department of Bioengineering, University "Dunaren de Jos" Galati, Domneasca 111, 800201 Galati, Romania.

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http://dx.doi.org/10.1021/jf0482515DOI Listing
April 2005

Pressure and temperature stability of 5-methyltetrahydrofolic acid: a kinetic study.

J Agric Food Chem 2005 Apr;53(8):3081-7

Faculty of Applied Bioscience and Engineering, Department of Food and Microbial Technology, Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.

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http://ucanr.edu/datastoreFiles/608-312.pdf
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http://pubs.acs.org/doi/abs/10.1021/jf048370k
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http://dx.doi.org/10.1021/jf048370kDOI Listing
April 2005

Thermal inactivation of strawberry (Fragaria ananassa) polyphenoloxidase--a kinetic study.

Commun Agric Appl Biol Sci 2004 ;69(2):77-80

Department of Refrigeration & Livestock Processing Technology, Faculty of Food Science, Corvinus University of Budapest, Hungary.

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March 2005

Effect of combined high pressure and mild heat on carrot pectinmethylesterase activity.

Commun Agric Appl Biol Sci 2004 ;69(2):195-8

Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium.

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March 2005

Thermostability of Victoria grape (Vitis vinifera ssp. sativa) polyphenoloxidase.

Commun Agric Appl Biol Sci 2004 ;69(2):231-4

Department of Food Bioengineering, Faculty of Food Science and Engineering, University Dunarea de Jos, Galati, Romania.

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March 2005

Effect of preheating on the activity of carrot pectinmethylesterase and on the kinetics of degree of methylesterification of carrot pectin.

Commun Agric Appl Biol Sci 2004 ;69(2):261-4

Laboratory of Food Technology, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 23, B-3001 Heverlee, Belgium.

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March 2005

Effect of pressure pre-treatment on the sensitivity of egg white proteins to enzymatic hydrolysis: a kinetic study.

Commun Agric Appl Biol Sci 2004 ;69(2):305-8

Laboratorium voor Levensmiddelentechnologie, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

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March 2005

Effects of cryostabilizers, low temperature, and freezing on the kinetics of the pectin methylesterase-catalyzed de-esterification of pectin.

J Agric Food Chem 2005 Mar;53(6):2282-8

Laboratory of Food Technology, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf048813kDOI Listing
March 2005

Combined use of two single-component enzymatic time-temperature integrators: application to industrial continuous rotary processing of canned ravioli.

J Food Prot 2005 Feb;68(2):375-83

Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit te Leuven, Leuven, Belgium.

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http://dx.doi.org/10.4315/0362-028x-68.2.375DOI Listing
February 2005

Extended study on the influence of z-value(s) of single and multicomponent time-temperature integrators on the accuracy of quantitative thermal process assessment.

J Food Prot 2005 Feb;68(2):384-95

Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit te Leuven, Heverlee, Belgium.

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http://dx.doi.org/10.4315/0362-028x-68.2.384DOI Listing
February 2005

Effect of intrinsic and extrinsic factors on the interaction of plant pectin methylesterase and its proteinaceous inhibitor from kiwi fruit.

J Agric Food Chem 2004 Dec;52(26):8144-50

Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Applied Bioscience and Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf048954mDOI Listing
December 2004

Implications of beta-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: a case study on [6S]-5-methyltetrahydrofolic acid.

J Agric Food Chem 2004 Dec;52(26):8247-54

Faculty of Applied Bioscience and Engineering, Department of Food and Microbial Technology, Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf048801zDOI Listing
December 2004

Development characterization and use of a high-performance enzymatic time-temperature integrator for the control of sterilization process' impacts.

Biotechnol Bioeng 2004 Oct;88(1):15-25

Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit te Leuven, Kasteelpark Arenberg 23, B3001 Leuven, Belgium.

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http://dx.doi.org/10.1002/bit.20183DOI Listing
October 2004

Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment.

J Agric Food Chem 2004 Sep;52(18):5621-6

Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Applied Bioscience and Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

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http://dx.doi.org/10.1021/jf049716uDOI Listing
September 2004

Activity and process stability of purified green pepper (Capsicum annuum) pectin methylesterase.

J Agric Food Chem 2004 Sep;52(18):5724-9

Department of Chemistry, Universidade de Aveiro, Campus Santiago, 3810-193 Aveiro, Portugal.

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http://dx.doi.org/10.1021/jf0352071DOI Listing
September 2004

Influence of beta-subunit on thermal and high-pressure process stability of tomato polygalacturonase.

Biotechnol Bioeng 2004 Jun;86(5):543-9

Laboratory of Food Technology, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1002/bit.20134DOI Listing
June 2004

Inactivation kinetics of purified tomato polygalacturonase by thermal and high-pressure processing.

J Agric Food Chem 2004 May;52(9):2697-703

Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf030531hDOI Listing
May 2004