Projects
Insight into enzymatic conversions due to PEF-induced cell membrane permeabilisation in plant-based tissue: potential to steer aroma functionality? KU Leuven
Over the past 20 years, the use of Pulsed Electric Field (PEF) technology has been suggested as an emerging processing technique for various food applications. PEF at low electric field strength (0,5-3 kV/cm) is able to induce irreversible membrane electroporation of plant-based tissues. This might impact enzymecatalysed substrate conversions as in tissue-based matrices enzyme and substrate are often localised in different cell organelles or ...
Insight into enzymatic conversions due to PEF-induced cell membrane permeabilisation in plant-based tissue: potential to steer aroma functionality? KU Leuven
Over the past 20 years, the use of Pulsed Electric Field (PEF) technology has been suggested as an emerging processing technique for various food applications. PEF at low electric field strength (0,5-3 kV/cm) is able to induce irreversible membrane electroporation of plant-based tissues. This might impact enzyme-catalysed substrate conversions as in tissue-based matrices enzyme and substrate are often localised in different cell organelles or ...
Optimization of apple aroma production after dynamic controlled atmosphere storage based on respiratory quotient (RQ-DCA). KU Leuven
Recently, there has been an increasing interest in dynamic controlled atmosphere (DCA) storage systems to improve fruit quality after storage and prevent storage disorders, while reducing chemical treatments thus enforcing the market position. At our research group, we have developed such novel patented RQ-DCA technology. The purpose of the system is to maintain the lowest possible oxygen concentration still avoiding too low conditions where ...
Electronic nose: towards a fast and detailed aroma analysis Ghent University
A human sensory panel is often purely subjective and suffers from inconsistency due to various human factors like individual variability, decrease in sensitivity and fatigue. The electronic nose would make it possible to evaluate and characterize the aroma of complex food products in a fast, repeatable and reliable way.
A black box or a red strawberry? The use of SIFT MS in aroma analysis. KU Leuven
Strawberry fruit is worldwide one of the most popular fruits, typically praised for its flavour. Flavour can be subdivided into taste and aroma, the latter being the main driver for consumer perception and appreciation. Strawberry has one of the most complex aromas, consisting of many different components comprised of different chemical classes. To measure aroma gas chromatography – mass spectrometry (GC-MS) is currently considered the golden ...
Synthesis of hop aroma components through sustainable chemical processes. KU Leuven
Hops (Humulus lupulus L.) are one of the four basic raw materials of the beer brewing process. The secondary metabolites of hops strongly contribute to the organoleptic properties of beer: hop acids are the precursors of the main bittering principles of beer and hop oil components contribute to the aroma of beer. The essential oil of hops consists of a complex mixture of terpenoids with the monoterpene myrcene and the sesquiterpenes ...
Thermal treatment of food: generation of aroma compounds and possible health implications Ghent University
The Maillard reaction, or nonenzymatic browning, is very important in heated foods for the formation of aroma compounds and many other compounds with a possible negative or positive health impact. Using more complex model systems, incorporating proteins and/or lipid oxidation products, the reaction products and their mechanisms of formation in food are studied.
Optimal surgical planning for gynaecological patients KU Leuven
Elucidating mechanisms underlying aggregation/spreading of RNA binding proteins in neurodegeneration KU Leuven
Aggregation of disease-causing proteins harboring a low complexity/prion-like domain is a common hallmark of most neurodegenerative disorders. In particular aberrant cytoplasmic accumulation of the misfolded RNA binding proteins, FUS (Fused in Sarcoma) and TDP-43 (Transactive response DNA-binding protein 43) is a nearly universal feature of most Amyotrophic lateral sclerosis (ALS) and frontotemporal dementia (FTD) cases, the second most ...