Lien Lemmens

Lien Lemmens

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Lien Lemmens

Lien Lemmens

Publications by authors named "Lien Lemmens"

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16Publications

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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

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

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

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

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

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

Effect of pilot-scale aseptic processing on tomato soup quality parameters.

J Food Sci 2011 Jun-Jul;76(5):C714-23. Epub 2011 May 9.

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, Box 2457, Leuven B-3001, Belgium.

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http://dx.doi.org/10.1111/j.1750-3841.2011.02163.xDOI Listing
July 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

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

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

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

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