Researcher
Olivier Goemaere
- Disciplines:Food technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Jan 2014 → 31 Aug 2018 - Department of Microbial and Molecular Systems (M²S) (Department)
Member
From1 Oct 2008 → 30 Sep 2013
Projects
1 - 4 of 4
- Unravelling and improving the structure of emulsified meat analoguesFrom29 Sep 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Unravelling the role of carbohydrate-based ingredients in the structure of emulsified meat analoguesFrom9 Dec 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Unravelling and improving the structure of emulsified meat analoguesFrom1 Oct 2022 → 16 Aug 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
- Revealing insights in the intrinsic characteristics of techno-functional ingredients and their application potential in heated meat productsFrom17 Jan 2020 → 9 Jun 2022Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 16
- Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool(2021)
Authors: Olivier Goemaere, Bart De Ketelaere, Quinten Masijn, Ilse Fraeye
- Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics(2021)
Authors: Olivier Goemaere, Ilse Fraeye
- Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product(2020)
Authors: Olivier Goemaere, Ilse Fraeye
Pages: 970 - 977 - Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics(2017)
Authors: Seline Glorieux, Olivier Goemaere, Liselot Steen, Ilse Fraeye
Pages: 390 - 397 - Functional properties of pork liver protein fractions(2016)
Authors: Liselot Steen, Seline Glorieux, Olivier Goemaere, Kristof Brijs, Hubert Paelinck, Imogen Foubert, Ilse Fraeye
Pages: 970 - 980 - The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté(2015)
Authors: Slawomir Szczepaniak, Olivier Goemaere, Liselot Steen, Hubert Paelinck
Pages: 316 - 321 - The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté(2015)
Authors: Simbarashe Samapundo, Ramize Xhaferi, Slawomir Szczepaniak, Olivier Goemaere, Liselot Steen, Hubert Paelinck, Frank Devlieghere
Pages: 316 - 321 - Evaluation of N-nitrosopiperidine formation from biogenic amines during the production of dry fermented sausages(2014)
Authors: Eveline De Mey, Hannelore De Maere, Olivier Goemaere, Liselot Steen, Christine Peeters, Guy Derdelinckx, Hubert Paelinck, Ilse Fraeye
Pages: 1269 - 1280 - Effect of salt and liver / fat ratio on microstructure, emulsion stability, texture and sensory mouth feel of liver paste(2014)
Authors: Liselot Steen, Ilse Fraeye, Olivier Goemaere, Bart Goderis, Hubert Paelinck, Imogen Foubert
Pages: 2855 - 2864 - Effect of salt and liver/fat ratio on the rheological properties of liver paste and its intermediates(2014)
Authors: Liselot Steen, Ilse Fraeye, Eveline De Mey, Olivier Goemaere, Hubert Paelinck, Imogen Foubert
Pages: 496 - 505