{"instituterec":{"StatusID":1,"InsID":14162,"StandardName":"Laboratory of Food Technology","OrigName":"Laboratory of Food Technology","OrigNameLangCode":"en","OrigNameLangID":15,"Acronym":"KULeuven","HigherInsID":13809,"VlizCoreFlag":1,"AdrID":null,"Line1":null,"Line2":null,"Line3":null,"Line4":null,"Phone":null,"GSM":null,"Email":null,"Lat":null,"Lon":null,"OrigNameLang":"English","OrigNameLangNL":"Engels","AbstractEnglish":"The research mission of the laboratory of Food Technology is to understand and quantify process-structure-function relations of food systems during processing, preservation and storage by optimal exploitation of the endogenous potential of fruit- ,vegetable-, algae-, legume-derived systems, both for developed and for developing countries. The group  particularly focuses on fruit-, vegetable-, legume- and algae-based foods and ingredients. For example, microalgal biomass for functional foods and food ingredients.","AbstractOtherLang":"De onderzoeksmissie van het laboratorium voor Voedingstechnologie is het begrijpen en kwantificeren van proces-structuur-functie relaties van voedselsystemen tijdens de verwerking, de bewaring en de opslag door de optimale benutting van het endogeen potentieel van fruit-, groente- en algen-afgeleide systemen, zowel voor ontwikkelde als voor ontwikkelingslanden. De groep richt zich in het bijzonder op voedingsmiddelen en ingrediënten op basis van fruit, groenten, leguminosen en algen. Bijvoorbeeld de biomassa van microalgen voor functionele voedingsmiddelen en voedselingrediënten.","AbstractLangCode":null,"AbstractLangID":null,"AbstractLang":null,"AbstractLangNL":null,"SuccessorOfInsID":null,"DateLastModified":{"date":"2024-06-04 01:34:19.073000","timezone_type":1,"timezone":"+00:00"},"PrevIns":null,"PrevAcro":null,"PublicFlag":1,"CheckedFlag":0,"ParID":2957,"InstituteType":"Scientific","EnvName":null,"ISO3166":null,"LevelName":null,"ND":"2018-07-03","UD":"2018-07-03","EncAddress":""},"parent":{"PublicFlag":1,"InsID":13809,"OrigNameLangCode":null,"OrigNameLangID":null,"FullStandardName":"KU Leuven; Centre for Food and Microbial Technology","FullOrigName":null,"Acronym":"KULeuven"},"institutes":null,"references":[{"BRefID":361757,"RR":"<b>Bahari, A.; Moelants, K.; Huc-Mathis, D.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T.</b> (2022). Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed <i>Chondrus crispus</i> neutrally extracted at varying temperatures and time. <i>Food Hydrocolloids 133</i>: 107995. <a href=\"https://dx.doi.org/10.1016/j.foodhyd.2022.107995\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodhyd.2022.107995</a>","PeerRev":1},{"BRefID":352992,"RR":"<b>Bahari, A.; Moelants, K.; Kloeck, M.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T.</b> (2021). Mechanical disintegration and particle size sieving of <i>Chondrus crispus</i> (Irish Moss) gametophytes and their effect on carrageenan and phycoerythrin extraction. <i>Foods 10(12)</i>: 2928. <a href=\"https://dx.doi.org/10.3390/foods10122928\" target=\"_blank\">https://dx.doi.org/10.3390/foods10122928</a>","PeerRev":1},{"BRefID":353479,"RR":"<b>Bahari, A.; Moelants, K.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T.</b> (2021). Understanding the effect of time, temperature and salts on carrageenan extraction from <i>Chondrus crispus</i>. <i>Algal Research 58</i>: 102371. <a href=\"https://dx.doi.org/10.1016/j.algal.2021.102371\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2021.102371</a>","PeerRev":1},{"BRefID":322832,"RR":"<b>Bernaerts, T.M.M.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M.</b> (2019). The potential of microalgae and their biopolymers as structuring ingredients in food: a review. <i>Biotechnol. Adv. 37(8)</i>: 107419. <a href=\"https://dx.doi.org/10.1016/j.biotechadv.2019.107419\" target=\"_blank\">https://dx.doi.org/10.1016/j.biotechadv.2019.107419</a>","PeerRev":1},{"BRefID":311202,"RR":"<b>Gheysen, L.; Demets, R.; Devaere, J.; Bernaerts, T.; Goos, P.; Van Loey, A.; De Cooman, L.; Foubert, I.</b> (2019). Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree. <i>Algal Research 40</i>: 101502. <a href=\"https://dx.doi.org/10.1016/j.algal.2019.101502\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2019.101502</a>","PeerRev":1},{"BRefID":307926,"RR":"<b>Bernaerts, T.M.M.; Kyomugasho, C.; Van Looveren, N.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M.</b> (2018). Molecular and rheological characterization of different cell wall fractions of <i>Porphyridium cruentum</i>. <i>Carbohydrate Polymers 195</i>: 542-550. <a href=\"https://dx.doi.org/10.1016/j.carbpol.2018.05.001\" target=\"_blank\">https://dx.doi.org/10.1016/j.carbpol.2018.05.001</a>","PeerRev":1},{"BRefID":307991,"RR":"<b>Bernaerts, T.M.M.; Panozzo, A.; Verhaegen, K.A.F.; Gheysen, L.; Foubert, I.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M.</b> (2018). Impact of different sequences of mechanical and thermal processing on the theological properties of <i>Porphyridium cruentum</i> and <i>Chlorella vulgaris</i> as functional food ingredients. <i>Food & Function 9(4)</i>: 2433-2446. <a href=\"https://dx.doi.org/10.1039/c8fo00261d\" target=\"_blank\">https://dx.doi.org/10.1039/c8fo00261d</a>","PeerRev":1},{"BRefID":301254,"RR":"<b>Bernaerts, T.M.M.; Gheysen, L.; Kyomugasho, C.; Kermani, Z.J.; Vandionant, S.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M.</b> (2018). Comparison of microalgal biomasses as functional food ingredients: focus on the composition of cell wall related polysaccharides. <i>Algal Research 32</i>: 150-161. <a href=\"https://dx.doi.org/10.1016/j.algal.2018.03.017\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2018.03.017</a>","PeerRev":1},{"BRefID":307884,"RR":"<b>Gheysen, L.; Bernaerts, T.; Bruneel, C.; Goiris, K.; Van Durme, J.; Van Loey, A.; De Cooman, L.; Foubert, I.</b> (2018). Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae. <i>Food Chemistry 268</i>: 441-450. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2018.06.112\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2018.06.112</a>","PeerRev":1},{"BRefID":293692,"RR":"<b>Bernaerts, T.M.M.; Panozzo, A.; Doumen, V.; Foubert, I.; Gheysen, L.; Goiris, K.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M.</b> (2017). Microalgal biomass as a (multi) functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing. <i>Algal Research 25</i>: 452-463. <a href=\"https://dx.doi.org/10.1016/j.algal.2017.05.014\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2017.05.014</a>","PeerRev":1},{"BRefID":293786,"RR":"<b>Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Van Weyenberg, S.; Braeckman, R.; Hendrickx, M.E.</b> (2016). Kinetics of heat induced muscle protein denaturation of brown shrimp (<i>Crangon crangon</i>). <i>Journal of Food Engineering 191</i>: 88-94. <a href=\"https://dx.doi.org/10.1016/j.jfoodeng.2016.07.010\" target=\"_blank\">https://dx.doi.org/10.1016/j.jfoodeng.2016.07.010</a>","PeerRev":1}],"conferences":null,"datasets":null,"persons":[{"PersID":35878,"Surname":"Bernaerts","Firstname":"Tom","Initials":"T.M.M.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":36111,"Surname":"Hendrickx","Firstname":"Marc","Initials":"M.E.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":36339,"Surname":"Kyomugasho","Firstname":"Clare","Initials":"C.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":36114,"Surname":"Van Loey","Firstname":"Ann","Initials":"A.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null}],"pastpers":[{"PersID":41256,"Surname":"Bahari","Firstname":"Adiguna","Initials":"A.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":36340,"Surname":"Kermani","Firstname":"Zahra","Initials":"Z.J.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":41257,"Surname":"Kloeck","Firstname":"Marie","Initials":"M.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":37226,"Surname":"Van Looveren","Firstname":"Noor","Initials":"N.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":36341,"Surname":"Vandionant","Firstname":"Stéphanie","Initials":"S.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":37264,"Surname":"Verhaegen","Firstname":"Katrien","Initials":"K.A.F.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null},{"PersID":36112,"Surname":"Vervoort","Firstname":"Liesbeth","Initials":"L.","DirectorFlag":null,"MarineSciFlag":null,"SpecializedFlag":null,"Function":null}],"subpers":null,"projects":null,"urls":[{"URL":"https://www.biw.kuleuven.be/m2s/clmt/lmt/","externalID":null,"URLTypeCode":null,"URLType":null}],"pictures":[],"published":null,"affrefs":null,"collections":null,"thesterms":[{"ThesaurusTerm":"Nutrition","ThestID":181513,"ThesTypID":29,"ThesType":"MOG Topics"}],"taxterms":null,"geoterms":null,"thestermsFRIS":[{"ThesaurusTerm":"Nutrition","DutchTerm":"Voeding","ThestID":181513,"ThesTypID":29,"ThesType":"MOG Topics","Code":null}],"nXtins":null,"previns":null,"spcols":[{"SpColID":99,"SpName":"Marine expertise"},{"SpColID":121,"SpName":"Marine expertise: Type: Flemish university"}],"resmessage":"","complete":1,"participantrec":null,"peerrevs":11,"urlmaps":[]}