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Researcher
Tine Rysman
- Disciplines (Ghent University):Food sciences and (bio)technology, Other chemical sciences, Food sciences and (bio)technology not elsewhere classified, Nutrition and dietetics, Food technology, Agricultural animal production
- See also: Tine Rysman (Ghent University)
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → 17 Nov 2019 - Department of Animal Sciences and Aquatic Ecology (Department)
Member
From1 Jan 2018 → 23 Sep 2018 - Department of Applied biosciences (Department)
Member
From1 Oct 2017 → 31 Dec 2017 - Department of Animal production (Department)
Member
From30 Apr 2013 → 31 Dec 2017 - Product Quality and Innovation (Division)
Responsible
From1 Mar 2011 → 14 Feb 2016
Projects
1 - 1 of 1
- Protein oxidation in meat products: effects of natural bioactive compounds from by-products on quality and healthFrom15 Feb 2012 → 14 Feb 2016
Publications
1 - 6 of 6
- Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins(2016)
Authors: Tine Rysman, Mariana Utrera, Morcuenda David, Geert Van Royen, Stephanie Van Weyenberg, Stefaan De Smet, Mario Estévez
Pages: 784–790 - Ascorbate and apple phenolics affect protein oxidtion in emulsion-type sausages during storaga and in vitro digestion(2016)
Authors: Tine Rysman, Thomas Van Hecke, Stefaan De Smet, Geert Van Royen
Pages: 4131–4138 - Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties(2016)
Authors: Tine Rysman, Thomas Van Hecke, Stefaan De Smet, Geert Van Royen
Pages: 177-184 - Hoe bepaal je eiwitoxidatie in vlees?(2015)
Authors: Tine Rysman, Geert Van Royen, Barbara Duquenne
- Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine(2014)
Authors: Tine Rysman, Sisse Jongberg, Geert Van Royen, Stephanie Van Weyenberg, Stefaan De Smet, Marianne Lund
Pages: 12008-12014 - Kan de vleeskwaliteit verbeterd worden door bioactieve componenten uit groenten en fruit?(2012)
Authors: Barbara Duquenne, Tine Rysman, Geert Van Royen