Researcher
Ilse Fraeye
- Disciplines (VIVES):Industrial microbiology
- Disciplines (KU Leuven):Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Other chemical sciences, Microbiology, Systems biology, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
- See also: Ilse Fraeye (VIVES)
Affiliations
- KU Leuven campus Gent
Member
From9 Oct 2023 → Today - Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Oct 2013 → 31 Jul 2020 - Microbial and Molecular Systems, Kulak Kortrijk Campus (Department)
Member
From1 Oct 2010 → 30 Sep 2013
Projects
1 - 10 of 25
- C3weed: Knowledge-based use of seaweed in food products based on techno-functional, nutritional and sensorial propertiesFrom1 Mar 2024 → TodayFunding: IOF - technology validation in lab
- Development of high-quality meat analogues with improved texture, taste and aroma (Veganalog)From1 Dec 2023 → TodayFunding: VLAIO - Flanders' FOOD - COOCK
- Unravelling and improving the structure of emulsified meat analoguesFrom29 Sep 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- VegOsmOke: Development of high quality (mildly) smoked meat alternatives through knowledge translation of smoke application in fish and meat productsFrom1 Sep 2023 → TodayFunding: IWT / VLAIO - TETRA fund
- Unravelling the role of carbohydrate-based ingredients in the structure of emulsified meat analoguesFrom9 Dec 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Impact of rearing substrate composition and fractionation on the application potential of black soldier fly larval constituents in food productsFrom6 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Unravelling and improving the structure of emulsified meat analoguesFrom1 Oct 2022 → 16 Aug 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
- Unravelling and improving the structure of emulsified meat analoguesFrom1 Oct 2022 → TodayFunding: IOF - technology concept exploration
- Alternative protein sources for meat – from techno-functionality to nutritional quality (Profunu)From1 Jan 2022 → TodayFunding: VLAIO - Flanders' FOOD- ICON
- Alternative protein sources for meat-from techno-functionality to nutritional qualityFrom21 Dec 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
Publications
31 - 40 of 77
- 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 - Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage(2016)
Authors: Liselot Steen, Ilse Fraeye
Pages: 843 - 849 - 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 - Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production(2015)
Authors: Liesbeth Vermeulen, Hubert Paelinck, Ilse Fraeye, Rony Geers
Pages: 2383 - 2391 - Isothermal crystallization behaviour of lard at different temperatures studied by DSC and real-time XRD(2015)
Authors: Liselot Steen, Annelien Rigolle, Seline Glorieux, Hubert Paelinck, Ilse Fraeye, Bart Goderis, Imogen Foubert
Pages: 49 - 56 - Application of accelerated solvent extraction (ASE) and thin layer chromatography (TLC) to determination of piperine in commercial pepper (Piper nigrum L.)(2014)
Authors: Eveline De Mey, Hannelore De Maere, Lore Dewulf, Hubert Paelinck, Ilse Fraeye
Pages: 2980 - 2988 - Determination of hemin, protoporphyrin IX and zinc(II) protoporphyrin IX in Parma ham using thin layer chromatography(2014)
Authors: Hannelore De Maere, Eveline De Mey, Ilse Fraeye, Hubert Paelinck
Pages: 2971 - 2979