Organisation
Bioengineering Technology, Ghent and Aalst Technology Campuses
Technology Cluster
The cluster Bioengineering Technology aims to translate basic research and to enhance practical applications for the food and beverage industry, sustainable crop production, sustainable livestock production, ecosystem management and remediation, and biotechnology in general.
Projects
1 - 10 of 47 results
- Insight into the contribution of proteins, fats and ingredients to the structure and physical stability of vegetarian meat analoguesFrom21 Sep 2020 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Proteomic investigation of cellular signalling in bottom-fermenting brewing yeast during serial re-pitchingFrom15 Oct 2019 → TodayFunding: BOF - Other initiatives
- Use of alternative grains for the production of high-quality innovative beersFrom1 Oct 2019 → TodayFunding: IWT / VLAIO - TETRA fund
- Production of specialty beers with a wood character through the addition of wood alternativesFrom1 Oct 2019 → TodayFunding: IWT / VLAIO - TETRA fund
- An impedimetric dipstick sensor for the detection of hydrophobins in barley and malt extractsFrom1 Oct 2018 → TodayFunding: IOF - Industrial Research Fund
- Ontwikkeling en optimalisatie van de downstream processing van Klasse II hydrofobines voor de productie van stabiele hydrofobinepoeders.From2 May 2018 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- The oxidative stability of n-3 LC-PUFA in meat batter model systems enriched with microalgaeFrom28 Feb 2018 → TodayFunding: BOF - doctoral mandates
- Strategies to Reduce the Iron Intake During the Brewing Process with respect to Flavour StabilityFrom24 Jan 2018 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Study of the structure forming ability of insect proteins and lipids to explore their application potential in human foodFrom4 Dec 2017 → 3 Dec 2018Funding: BOF - Doctoral projects
- Screening of the intrinsic properties of functional ingredients and their application in various meat productsFrom1 Dec 2017 → 30 Nov 2019Funding: IWT / VLAIO - TETRA fund
Publications
1 - 10 of 260 results
- Valorisation of tainted boar meat in patties, Frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking(2020)Journal: Food ChemistryISSN: 0308-8146Volume: 330
Authors: Lieselot Hemeryck, Jella Wauters, Lore Dewulf, Anneleen Decloedt, Marijke Aluwé, Stefaan De Smet, Ilse Fraeye, Lynn Vanhaecke
Number of pages: 8 - Structure and physical stability of hybrid model systems containing porkmeat and superworm (Zophobas morio larvae): The influence of heatingregime and insect: meat ratio(2020)Journal: Innovative Food Science & Emerging TechnologiesISSN: 1466-8564Volume: 65
Authors: Jana Scholliers, Liselot Steen, Ilse Fraeye
Number of pages: 9 - Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates)(2020)Journal: Food Research InternationalISSN: 0963-9969Volume: 132
Authors: Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle, Daylan Amelia Tzompa-Sosa, Ann De Winne, Julien Simonis, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.
Number of pages: 14 - Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-freecooked ham(2020)Journal: Meat ScienceISSN: 0309-1740Volume: 164
Authors: Liselot Steen, Ellen Neyrinck, Eveline De Mey, Annatachja De Grande, Danny Telleir, Katleen Raes, Hubert Paelinck, Ilse Fraeye
Number of pages: 7 - Lactobacilli Have a Niche in the Human Nose(2020)Journal: Cell ReportsIssue: 8Volume: 31
Authors: Ilke De Boeck, Marianne FL van den Broek, Camille N Allonsius, Irina Spacova, Stijn Wittouck, Katleen Martens, Sander Wuyts, Eline Cauwenberghs, Katarina Jokicevic, Dieter Vandenheuvel, et al.
Number of pages: 20 - An exploratory study on the impact of the yeast strain on hop flavour expressions in heavily hopped beers: New England IPA(2020)Journal: BrewingScienceISSN: 1866-5195Issue: 3/4Volume: 73
Authors: Filip Van Opstaele, Gert De Rouck, Philippe Janssens, Gabriela Montandon
Pages: 26 - 40 - Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate(2020)Journal: Food Research InternationalISSN: 0963-9969Volume: 130
Authors: Emmy Tuenter, Claudia Delbaere, Ann De Winne, Sebastiaan Bijttebier, Deborah Custers, Kenn Foubert, Jim Van Durme, Kathy Messens, Koen Dewettinck, Luc Pieters
Number of pages: 11 - Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred(2020)Journal: Frontiers in NutritionVolume: 7
Authors: Ilse Fraeye, Marie Kratka, Herman Vandenburgh, Lieven Thorrez
Number of pages: 7 - Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville(2020)Journal: Food Research InternationalISSN: 0963-9969Volume: 129
Authors: Geoffrey Ssepuuya, Dorothy Nakimbugwe, Ann De Winne, Ruben Smets, Johan Claes, Michael Van Der Borght
Number of pages: 10 - Effect of stabiliser classes (animal proteins, vegetableproteins, starches, hydrocolloids and dietary fibre) on thephysicochemical properties of a model lean meat product(2020)Journal: International Journal of Food Science & TechnologyISSN: 0950-5423Issue: 3Volume: 55
Authors: Cristina Perez-Santaescolastica, Olivier Goemaere, Jana Hanskens, Jose M Lorenzo, Ilse Fraeye
Pages: 970 - 977