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
41 - 50 of 77
- 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 - Evaluation of N-nitrosopiperidine formation from biogenic amines during the production of dry fermented sausages(2014)
Authors: Eveline De Mey, Hannelore De Maere, Olivier Goemaere, Liselot Steen, Christine Peeters, Guy Derdelinckx, Hubert Paelinck, Ilse Fraeye
Pages: 1269 - 1280 - The occurrence of N-nitrosamines in commercial dry fermented sausages in relation to residual nitrite and biogenic amines(2014)
Authors: Eveline De Mey, Hannelore De Maere, Lore Dewulf, Guy Derdelinckx, Christine Peeters, Ilse Fraeye, Hubert Paelinck
Pages: 821 - 828 - Determination of selected protoporphyrins in Parma ham with use of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin as a surrogate standard in the recovery study(2014)
Authors: Hannelore De Maere, Eveline De Mey, Hubert Paelinck, Ilse Fraeye
Pages: 771 - 777 - Floc characteristics of Chlorella vulgaris: influence of flocculation mode and presence of organic matter(2014)
Authors: Dries Vandamme, Koenraad Muylaert, Ilse Fraeye, Imogen Foubert
Pages: 383 - 387 - Effect of salt and liver / fat ratio on microstructure, emulsion stability, texture and sensory mouth feel of liver paste(2014)
Authors: Liselot Steen, Ilse Fraeye, Olivier Goemaere, Bart Goderis, Hubert Paelinck, Imogen Foubert
Pages: 2855 - 2864 - Effect of salt and liver/fat ratio on the rheological properties of liver paste and its intermediates(2014)
Authors: Liselot Steen, Ilse Fraeye, Eveline De Mey, Olivier Goemaere, Hubert Paelinck, Imogen Foubert
Pages: 496 - 505 - A study of the effects of pH and water activity on the N-nitrosopiperidine formation in a protein-based liquid system(2014)
Authors: Eveline De Mey, Hannelore De Maere, Lore Dewulf, Hubert Paelinck, Ilse Fraeye
Pages: 2978 - 2985 - Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives(2014)
Authors: Eveline De Mey, Hannelore De Maere, Lore Dewulf, Hubert Paelinck, Ilse Fraeye
Pages: 477 - 484 - Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs(2013)
Authors: Charlotte Lemahieu, Ilse Fraeye, Eline Ryckebosch, Johan Buyse, Koenraad Muylaert, Imogen Foubert
Pages: 897 - 904