Researcher
Frédéric Mestdagh
- Disciplines:Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production
Affiliations
- Department of Food safety and food quality (Department)
Member
From1 Oct 2007 → 31 Dec 2010 - Department of Bio-analysis (Department)
Member
From1 Oct 2003 → 30 Sep 2007
Projects
1 - 1 of 1
- Impact of protein oxidation on the quality and safety of dairy productsFrom1 Oct 2008 → 31 Dec 2010Funding: BOF - Other initiatives, FWO fellowships
Publications
1 - 10 of 38
- Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry(2013)Volume: 246
Authors: Bruno De Meulenaer, Tatiana Cucu, Barbara Kerkaert, Frédéric Mestdagh
Number of pages: 1 - A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries(2012)
Authors: Raquel Catarino Medeiros Vinci, Frédéric Mestdagh, Christof Van Poucke, Carlos Van Peteghem
Pages: 362 - 370 - The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity(2012)
Authors: Barbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu, Kshitij Shrestha
Pages: 951 - 962 - Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls(2011)
Authors: Raquel Catarino Medeiros Vinci, Frédéric Mestdagh, Christof Van Poucke, Barbara Kerkaert, Nathalie De Muer, Carlos Van Peteghem
Pages: 898 - 906 - Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins(2010)
Authors: Frédéric Mestdagh, Barbara Kerkaert, Tatiana Cucu, Bruno De Meulenaer
Number of pages: 1 - A farm-to-fork approach to lower acrylamide in fried potatoes(2009)
Authors: Frédéric Mestdagh, Carlos Van Peteghem, Bruno De Meulenaer, Nigel Yee, William T Bussell
Pages: 66 - 75 - Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps(2008)
Authors: Frédéric Mestdagh, Tineke De Wilde, Karel Delporte, Carlos Van Peteghem, Bruno De Meulenaer
Pages: 914 - 922 - Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries(2008)
Authors: Frédéric Mestdagh, Tineke De Wilde, Pieter Castelein, O NEMETH, Carlos Van Peteghem, Bruno De Meulenaer
Pages: 69 - 76 - Importance of oil degradation components in the formation of acrylamide in fried foodstuffs(2008)
Authors: Frédéric Mestdagh, Pieter Castelein, Carlos Van Peteghem, Bruno De Meulenaer
Pages: 6141 - 6144 - Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms(2008)
Authors: Frédéric Mestdagh, Jo Maertens, Tatiana Cucu, Karel Delporte, Carlos Van Peteghem, Bruno De Meulenaer
Pages: 26 - 31