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Thermal Degradation of Cloudy Apple Juice Phenolic Constituents Instituut voor Landbouw-, Visserij- en Voedingsonderzoek Universiteit Hasselt
Although conventional thermal processing is still the most commonly used preservation technique in cloudy apple juice production, detailed knowledge on phenolic compound degradation during thermal treatment is still limited. To evaluate the extent of thermal degradation as a function of time and temperature, apple juice samples were isothermally treated during 7200 s over a temperature range of 80-145 °C. An untargeted metabolomics approach ...
'Idee van 't jaar': Lekker, gezond én duurzaam perensap Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum) Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
BACKGROUND:
Evaluating the effect of domestic cooking on the health benefits of vegetables has great practical importance. But only a limited number of reports provide information on the effect of these treatments on the antioxidant capacity, polyphenol and S-alk(en)yl-L-cysteine sulfoxide (ACSO, e.g. isoalliin and methiin) content of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum).
RESULTS: ...
Evaluating the effect of domestic cooking on the health benefits of vegetables has great practical importance. But only a limited number of reports provide information on the effect of these treatments on the antioxidant capacity, polyphenol and S-alk(en)yl-L-cysteine sulfoxide (ACSO, e.g. isoalliin and methiin) content of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum).
RESULTS: ...
Antioxidant changes during postharvest processing and storage of leek (Allium ampeloprasum var. porrum) Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
The evaluation of the impact of postharvest processing and storage on the health benefits of vegetables is of great practical importance. Reports on their effect on the antioxidant capacity, polyphenol and Salk( en)yl-l-cysteine sulfoxide (ACSO) content, i.e. isoalliin and methiin of the white shaft of leek (Allium ampeloprasum var. porrum), however, are limited. This study determined the levels of the antioxidant properties of leek from ...
Spiraalfilterpers Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
EXCELLENT SAP MET SPIRAALFILTERPERS Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
Klassieke sappersen – zeefbandenpers, decanteercentrifuge of hydraulische draaipers – kenden we al. In Food Pilot (Melle) hebben ze sinds kort ook een
spiraalfilterpers. Flanders’ Food en ILVO vinden het één van de meest veelbelovende apparaten in hun pilootfabriek. Tijdens een workshop kon een selecte groep van Vlaamse groente- en fruitverwerkers kennismaken met de machine, en vooral met de voedingstechnologen van Food Pilot die er al ...
spiraalfilterpers. Flanders’ Food en ILVO vinden het één van de meest veelbelovende apparaten in hun pilootfabriek. Tijdens een workshop kon een selecte groep van Vlaamse groente- en fruitverwerkers kennismaken met de machine, en vooral met de voedingstechnologen van Food Pilot die er al ...
Valorisatie van preinevenstromen Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
Leek (Allium ampeloprasum var. porrum) is one of Belgium's most important outdoor vegetables, mainly cultivated for its white shaft. Fermentation of leek offers opportunities in view of biomass valorization and product diversification. This study deals with the implementation and validation of starter cultures to perform controlled leek fermentations and to ensure a high quality of the end-products. Therefore, a thorough study of the ...
Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
Leek (Allium ampeloprasum var. porrum) is one of Belgium's most important vegetables. All or part of the green leek parts are often left on the fields because of their limited cooking applications compared to the white leek parts. Therefore, the possibility to perform leek fermentations in view of product valorization and diversification was investigated. This study deals with the community dynamics, species diversity, and metabolite kinetics of ...