Publicaties
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Comparative experimental and modeling study of the low- to moderate-temperature oxidation chemistry of 2,5-dimethylfuran, 2-methylfuran, and furan Universiteit Gent
Application of Mass Spectrometry in Headspace Gas Chromatographic Analysis of Pharmaceuticals KU Leuven
Samenvatting In deze studie werd massaspectrometrie (MS) toegepast in combinatie met statische headspace gaschromatografie (HS-GC), waarbij vier projecten werden uitgewerkt.1. Sorbinezuur is een veel gebruikt bewaarmiddel dat echter onderhevig is aan afbraak. De meeste afbraakprodukten werden met behulp van MS geïdentificeerd. Naast de gekende afbraakprodukten (acetaldehyde, aceton, crotonaldehyde, α-angelicalacton, cyclopropyl ethanon en ...
Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems KU Leuven Universiteit Antwerpen
Mitigation strategies aiming at an intervention in the reaction pathways for furan formation (e.g. by adjusting precursor concentrations) might offer an additional route for furan reduction in sterilized, vegetable-based foods, without adverse effects on other food safety or quality attributes. As a first step towards product reformulation, the aim of the present study was to determine the relative importance and interactions of possible furan ...
A kinetic study of furan formation during storage of shelf-stable fruit juices KU Leuven
To this day, research for furan mitigation has mostly targeted the levels of food production and handling of prepared foods by the consumer. The present study demonstrated the importance of appropriate (moderate) storage conditions for shelf-stable fruit juices, because the furan concentrations of pasteurized orange and mango juices originated from the storage phase, rather than the thermal preservation step. For both juices, the increase in ...
Furan formation during storage and reheating of sterilised vegetable purées KU Leuven
To this day, research for furan mitigation has mostly targeted the levels of food production and handling of prepared foods by the consumer. However, part of the furan concentrations found in commercially available food products might originate from chemical deterioration reactions during storage. A range of individual vegetable purées was stored at two different temperatures to investigate the effects of storage on the furan concentrations of ...
Reduction of furan formation by high-pressure high-temperature treatment of individual vegetable purées KU Leuven
The present study addressed the need for furan mitigation measures at the level of food production, where the effects of extrinsic (process-related) and intrinsic (product-related) properties on furan formation in vegetable-based systems were investigated. For the first time in the literature, the effect of high-pressure high-temperature (HPHT) processing on the formation of furan was demonstrated. HPHT processing was proven to be an interesting ...
Aroma volatiles associated with the senescence of climacteric or non-climacteric melon fruit KU Leuven
This paper characterizes the changes in aroma volatiles associated with fruit senescence based on the climacteric or non-climacteric behavior found in a collection of near-isogenic lines (NILs) of melon (Cucumis melo L.). Data were analyzed by univariate and multivariate methodologies. In general, senescence led to a decrease in complexity of the aroma profile, but total area Counts increased compared with harvest levels. The quantitative trait ...
Silica-Carbon Nanocomposite Acid Catalyst with Large Mesopore Interconnectivity by Vapor-Phase Assisted Hydrothermal Treatment KU Leuven
© 2018 American Chemical Society. Mesostructured silica-carbon nanocomposites with large mesopore interconnectivity are created from sucrose as sustainable carbon source using a mild vapor-phase assisted hydrothermal treatment procedure. The resultant mesostructured silica-carbon nanocomposite can be readily sulfonated to provide a strong acid catalyst with high sulfonic acid density, or the carbon phases of the nanocomposite can be removed by ...
Volatile organic compounds emitted by Aspergillus flavus strains producing or not aflatoxin B1 Universiteit Gent
Aspergillus flavus is a phytopathogenic fungus able to produce aflatoxin B1 (AFB1), a carcinogenic mycotoxin that can contaminate several crops and food commodities. In A. flavus, two different kinds of strains can co-exist: toxigenic and non-toxigenic strains. Microbial-derived volatile organic compounds (mVOCs) emitted by toxigenic and non-toxigenic strains of A. flavus were analyzed by solid phase microextraction (SPME) coupled with gas ...