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Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry Instituut voor Landbouw-, Visserij- en Voedingsonderzoek Universiteit Gent Vlaams Instituut voor Biotechnologie
Food allergy is a growing health problem worldwide; thus, there is an urgent need for robust, specific, and sensitive analytical methods for detecting allergens. Mass spectrometry is an alternative to the existing methods, and it can overcome their limitations. One of the first steps in the development of any analytical method is the identification of the analytes to be further studied. In the case of allergen detection by mass spectrometry, the ...
Process and product design: Tools to optimise the lycopene bioaccessibility of tomato-based food products KU Leuven
Lately, lycopene has attracted positive attention originating from the studies which suggest a possible inverse correlation between the consumption of lycopene rich foods and the risk of chronic diseases. Tomatoes are the major dietary source for lycopene. Furthermore, they are one of the most grown crops for processing. Industrial processing of tomatoes into different end-products includes mechanical treatments, several thermal treatment steps, ...
Identification and semi-quantification of Atlantic salmon in processed and mixed seafood products using Droplet Digital PCR (ddPCR) Instituut voor Landbouw-, Visserij- en Voedingsonderzoek KU Leuven
Fishery products are often subject to substitution fraud, which is hard to trace due to a lack of morphologic traits when processed, gutted, or decapitated. Traditional molecular methods (DNA barcoding) fail to identify products containing multiple species and cannot estimate original weight percentages. As a proof of concept, an Atlantic salmon (Salmo salar) specific ddPCR assay was designed to authenticate mixed food products. The method ...
Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite Universiteit Gent
Familiarity and purchasing intention of Belgian consumers for fresh and processed tropical fruit products Universiteit Gent
Purpose U+2013 The purpose of this paper is to focus on tropical fruits, both in fresh and processed form, and on the influence of socio-demographic, psychosocial and socio-environmental factors on their consumption and purchasing intention. Design/methodology/approach U+2013 A questionnaire-based survey (n = 290) was used to gain insight in the perceived importance of different food choice determinants (i.e. familiarity with tropical fruits, ...
Confirmation/disconfirmation of consumers' expectations about fresh and processed tropical fruit products Universiteit Gent
This study investigates tropical fruit acceptance in terms of confirmation or disconfirmation of consumersU+2019 general expectations. Consumers evaluated multiple product attributes before and after tasting five fresh and five processed tropical fruit products. ConsumersU+2019 general expectations were confirmed after tasting persimmon (Diospyros kaki L.) and cashew apple juice (Anacardium occidentale L.). Positive disconfirmation occurred ...
Sensory attributes shaping consumers' willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite KU Leuven Universiteit Gent
© 2017 Elsevier Ltd While innovation to improve processed meat products (PMPs) is promising, sensory characteristics remain the key factor shaping consumers’ preference and purchase decisions. These two studies employed a non-hypothetical and novel analytical approach to study how sensory attributes influence consumers’ willingness-to-pay (WTP) for new PMPs with added natural compounds and a reduced level of nitrite. Vickrey's second-price ...
The biodiversity of the microbiota producing heat-resistant enzymes responsible for spoilage in processed bovine milk and dairy products Instituut voor Landbouw-, Visserij- en Voedingsonderzoek Universiteit Gent
Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for microbial growth. The microbiota of raw milk is diverse and originates from several sources of contamination including the external udder surface, milking equipment, air, water, feed, grass, feces, and soil. Many bacterial and fungal species can be found in raw milk. The autochthonous microbiota of raw milk immediately after milking generally ...