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A concurrent diagnosis of microbiological food safety output and food safety management system performance: cases from meat processing industries Universiteit Gent
Furan formation throughout the food processing chain: prospects for furan mitigation in fruit- and vegetable-based food systems KU Leuven
Furan is a processing-induced contaminant that is classified as ‘possibly carcinogenic’ to humans. Since the carcinogenic effects can most probably be attributed to a genotoxic mechanism, furan concentrations in foods should be kept as low as reasonably achievable. Heat-treated, shelf-stable fruit- and vegetable-based products (e.g. jarred baby foods, ready-to-eat soups, sauces and juices) are important contributors to the furan exposure of ...
A review on the relationships between processing, food structure, and rheological properties of plant-tissue-based food suspensions KU Leuven
Nowadays, there is much interest in controlling the functional properties of processed fruit- and vegetable-derived products, which has stimulated renewed research interest in process-structure-function relations. In this review, we focus on rheology as a functional property because of its importance during the entire production chain up to the moment of consumption and digestion. This review covers the literature of the past decade with respect ...
The impact of food processing on food allergens: allergenic reactions and detection Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
Food processing, gut microbiota and the globesity problem Universiteit Gent
Effects of food processing on pesticide residues in fruits and vegetables: a meta-analysis approach Universiteit Gent
Lean manufacturing in small and medium-sized food processing enterprises : practice, performance and its determining factors Universiteit Gent
Why do only a few food processing SMEs take advantage of lean manufacturing? Is there anything inherent to food processing SMEs with respect to plant, product, process and organizational behavior influencing the applicability and effectiveness of lean manufacturing? In other words: What are the determining factors that contribute to the variations in operational performance in food processing SMEs and most importantly, how? This doctoral ...
Persistence of microbiological hazards in food and feed production and processing environments. Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE). There is a wide range of subtypes of these ...