Researcher
Iesel Van der Plancken
- Disciplines:Food packaging, preservation and safety
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 31 Aug 2012 - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → 31 Aug 2012
Projects
1 - 1 of 1
- Stability of enzymes to temperature and high hydrostatic pressure.From1 Oct 2009 → 31 Dec 2009Funding: BOF - Other initiatives
Publications
1 - 10 of 38
- High pressure processing uniformity(2016)
Authors: Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
Pages: 253 - 270 - Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting(2013)
Authors: Liesbeth Vervoort, Tara Grauwet, Daniel Njoroge, Iesel Van der Plancken, Marc Hendrickx, Ann Van Loey
Pages: 31 - 42 - Analysis of the Thermally Induced Structural Changes of Bovine Lactoferrin(2013)
Authors: Iesel Van der Plancken, Marc Hendrickx
Pages: 2234 - 2243 - Modelling of vitamin C degradation during thermal and high pressure treatments of red fruit(2013)
Authors: Iesel Van der Plancken, Marc Hendrickx, Ann Van Loey
Pages: 1015 - 1023 - Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation(2012)
Authors: Liesbeth Vervoort, Tara Grauwet, Biniam Tamiru Kebede, Iesel Van der Plancken, Marc Hendrickx, Ann Van Loey
Pages: 2303 - 2312 - Thermal versus high pressure processing of carrots: a comparative pilot-scale study on equivalent basis(2012)
Authors: Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, Marc Hendrickx, Ann Van Loey
Pages: 1 - 13 - Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing(2012)
Authors: Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
Pages: 97 - 110 - (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods(2012)
Authors: Iesel Van der Plancken, Lise Verbeyst, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 28 - 38 - Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part II: Impact on specific chemical and biochemical quality parameters(2011)
Authors: Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, Marc Hendrickx, Ann Van Loey
Pages: 466 - 477 - Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries(2011)
Authors: Iesel Van der Plancken, Marc Hendrickx, Ann Van Loey
Pages: 513 - 521