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Laboratory of Food Technology (KULeuven)
https://www.biw.kuleuven.be/m2s/clmt/lmt/

English name: Laboratory of Food Technology
Parent institute: KU Leuven; Centre for Food and Microbial Technology (KULeuven), more

Type: Scientific

Persons (8)  Top | Publications 

Abstract:
The research mission of the unit is to understand and quantify process-structure-function relations of food systems during processing, preservation and storage by optimal exploitation of the endogenous potential of fruit- ,vegetable-, algae-, legume-derived systems, both for developed and for developing countries. The researchers particularly focus on fruit-, vegetable-, legume- and algae-based foods and ingredients. For example, microalgal biomass for functional foods and food ingredients.

Publications (8)  Top | Persons 
    ( 8 peer reviewed ) split up filter
  • 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://hdl.handle.net/10.1016/j.biotechadv.2019.107419, more
  • 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://hdl.handle.net/10.1016/j.algal.2019.101502, more
  • 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://hdl.handle.net/10.1016/j.carbpol.2018.05.001, more
  • 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://hdl.handle.net/10.1039/c8fo00261d, more
  • 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://hdl.handle.net/10.1016/j.algal.2018.03.017, more
  • 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://hdl.handle.net/10.1016/j.foodchem.2018.06.112, more
  • 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://hdl.handle.net/10.1016/j.algal.2017.05.014, more
  • 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://hdl.handle.net/10.1016/j.jfoodeng.2016.07.010, more

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