Researcher
Hubert Paelinck
- Disciplines:Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 31 Dec 2015 - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Oct 2013 → 31 Dec 2015
Projects
1 - 6 of 6
- LIQUIDSMOKE: The use of smoke condensates as a safe and sustainable alternative to traditional smoking of meat products.From1 Jan 2015 → 31 Dec 2016Funding: IWT / VLAIO - TETRA fund
- Influence of plant based anti-oxidants on the natural colour formation and lipid oxidation in dry fermented sausages.From1 Oct 2014 → 30 Sep 2015Funding: BOF - Other initiatives
- Cookham explainedFrom1 Dec 2013 → 30 Nov 2015Funding: IWT / VLAIO - TETRA fund
- Influence of raw materials and processing on the structure of gel-type emulsified meat productsFrom1 Oct 2013 → 31 Dec 2018Funding: IOF - Industrial Research Fund, IWT personal funding - strategic basic research grants
- Zinc protoporphyrin IX formation in relation to the colouring of nitrite-free dry fermented sausages.From1 Oct 2012 → 27 Apr 2017Funding: Own budget, for example: patrimony, inscription fees, gifts
- N-nitrosamines in Dry Fermented Sausages: Occurrence and Formation of N-nitrosopiperidineFrom1 Oct 2008 → 26 Feb 2014Funding: IOF - Industrial Research Fund
Publications
1 - 10 of 37
- Influence of raw materials and processing on the structure of gel-type emulsified meat products(2018)
Authors: Seline Glorieux, Ilse Fraeye, Imogen Foubert, Hubert Paelinck
- Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages(2018)
Authors: Joseph De Brabanter, Chris Michiels, Hubert Paelinck, Ilse Fraeye
Pages: 46 - 53 - Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures(2017)
Authors: Seline Glorieux, Liselot Steen, Hubert Paelinck, Imogen Foubert, Ilse Fraeye
Pages: 3785 - 3795 - Zinc protoporphyrin IX formation in relation to the colouring of nitrite-free dry fermented sausages.(2017)
Authors: Hannelore De Maere, Ilse Fraeye, Hubert Paelinck, Chris Michiels
- In vitro zinc protoporphyrin IX formation in different meat sources related to potentially important intrinsic parameters(2017)
Authors: Hannelore De Maere, Chris Michiels, Marlies Govaert, Hubert Paelinck, Ilse Fraeye
Pages: 131 - 142 - Volatile N-nitrosamines in meat products: Potential precursors, influence of processing and mitigation strategies(2017)
Authors: Eveline De Mey, Hannelore De Maere, Hubert Paelinck, Ilse Fraeye
Pages: 2909 - 2923 - Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages(2016)
Authors: Hannelore De Maere, Ilse Fraeye, Eveline De Mey, Lore Dewulf, Chris Michiels, Hubert Paelinck
Pages: 1 - 7 - 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 - Physicochemical characterization of liver paste and its main constituents(2015)
Authors: Liselot Steen, Imogen Foubert, Ilse Fraeye, Hubert Paelinck
Number of pages: 145 - 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