English name: Laboratory of Food Technology
Parent institute: KU Leuven; Centre for Food and Microbial Technology (KULeuven), more
MRG keyword : Nutrition
Type: Scientific
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1 Director: Head of the department 2 Marine scientist: Works in this research group and acts as (co-)author in at least one marine publication in the last 5 years. 3 Specialized personnel: Provides administrative or technical support to marine scientific research.
| Persons formerly associated with this organization (7) | |
| Abstract: | | 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. |
| Publications (11) | Top | Persons | ( 11 peer reviewed ) split up filter Bahari, A.; Moelants, K.; Huc-Mathis, D.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T. (2022). Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time. Food Hydrocolloids 133: 107995. https://dx.doi.org/10.1016/j.foodhyd.2022.107995, more- Bahari, A.; Moelants, K.; Kloeck, M.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T. (2021). Mechanical disintegration and particle size sieving of Chondrus crispus (Irish Moss) gametophytes and their effect on carrageenan and phycoerythrin extraction. Foods 10(12): 2928. https://dx.doi.org/10.3390/foods10122928, more
- Bahari, A.; Moelants, K.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T. (2021). Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus. Algal Research 58: 102371. https://dx.doi.org/10.1016/j.algal.2021.102371, more
- Bernaerts, T.M.M.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2019). The potential of microalgae and their biopolymers as structuring ingredients in food: a review. Biotechnol. Adv. 37(8): 107419. https://dx.doi.org/10.1016/j.biotechadv.2019.107419, more
- Gheysen, L.; Demets, R.; Devaere, J.; Bernaerts, T.; Goos, P.; Van Loey, A.; De Cooman, L.; Foubert, I. (2019). Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree. Algal Research 40: 101502. https://dx.doi.org/10.1016/j.algal.2019.101502, more
- Bernaerts, T.M.M.; Kyomugasho, C.; Van Looveren, N.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2018). Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum. Carbohydrate Polymers 195: 542-550. https://dx.doi.org/10.1016/j.carbpol.2018.05.001, more
- Bernaerts, T.M.M.; Panozzo, A.; Verhaegen, K.A.F.; Gheysen, L.; Foubert, I.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2018). Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients. Food & Function 9(4): 2433-2446. https://dx.doi.org/10.1039/c8fo00261d, more
- Bernaerts, T.M.M.; Gheysen, L.; Kyomugasho, C.; Kermani, Z.J.; Vandionant, S.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2018). Comparison of microalgal biomasses as functional food ingredients: focus on the composition of cell wall related polysaccharides. Algal Research 32: 150-161. https://dx.doi.org/10.1016/j.algal.2018.03.017, more
- Gheysen, L.; Bernaerts, T.; Bruneel, C.; Goiris, K.; Van Durme, J.; Van Loey, A.; De Cooman, L.; Foubert, I. (2018). Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae. Food Chemistry 268: 441-450. https://dx.doi.org/10.1016/j.foodchem.2018.06.112, more
- Bernaerts, T.M.M.; Panozzo, A.; Doumen, V.; Foubert, I.; Gheysen, L.; Goiris, K.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2017). Microalgal biomass as a (multi) functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing. Algal Research 25: 452-463. https://dx.doi.org/10.1016/j.algal.2017.05.014, more
- Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Van Weyenberg, S.; Braeckman, R.; Hendrickx, M.E. (2016). Kinetics of heat induced muscle protein denaturation of brown shrimp (Crangon crangon). Journal of Food Engineering 191: 88-94. https://dx.doi.org/10.1016/j.jfoodeng.2016.07.010, more
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