Ghent University Academic Bibliography

Journal Article
A1
open access

Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation

Nathalie Bernaert, Els Debonne (UGent) , Ingrid De Leyn (UGent) , Bart Van Droogenbroeck and Filip Van Bockstaele (UGent)

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 153.

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Journal Article
A1
open access

Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

Jianfeng Wu (UGent) , Chunxia Su (UGent) , Lorenz De Neve, Ali Sedaghat Doost (UGent) , Karin De Grave, Pieter Vermeir (UGent) , José Martins (UGent) and Paul Van der Meeren (UGent)

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 154.

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Journal Article
A1
open access

Phospholipase cocktail : a new degumming technique for crude soybean oil

Rafaela Menezes dos Passos, Rúbia Mariana da Silva, Paula Virginia de Almeida Pontes, Marcelo Antônio Morgano, Antônio J. A. Meirelles, Christian Stevens (UGent) , Marcela Cravo Ferreira and Klicia Araujo Sampaio

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 159.

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Influence of environmental growth conditions on chalk yeasts causing bread spoilage

Els Debonne (UGent) , Valentine Meuninck, Annemarie Vroman (UGent) and Mia Eeckhout (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 148.

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Journal Article
A1
open access

Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

Marija Perusko, Sami Ghnimi, Ana Simovic, Nikola Stevanovic (UGent) , Mirjana Radomirovic, Adem Gharsallaoui, Katarina Smiljanic, Sam Van Haute (UGent) , Dragana Stanic-Vucinic and Tanja Cirkovic Velickovic

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 143.

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Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk

Phuong Hong Le (UGent) , Nills Parmentier, Thien Trung Le and Katleen Raes (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 142.

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Impact of tempering process on yield and composition of quinoa flour

Phara De Bock (UGent) , Filip Van Bockstaele (UGent) , Katleen Raes (UGent) , Pieter Vermeir (UGent) , Paul Van der Meeren (UGent) and Mia Eeckhout (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 140.

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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products

Filip Van Bockstaele (UGent) , Els Debonne (UGent) , Ingrid De Leyn (UGent) , Kathou Wagemans and Mia Eeckhout (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 137.

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Identification and characterization of acid-tolerant spore-forming spoilage bacteria from acidified and low-acid pasteurized sauces

Rongxue Sun (UGent) , An Vermeulen (UGent) , Anneleen Wieme (UGent) , Peter Vandamme (UGent) and Frank Devlieghere (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 152.

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Insect protein concentrates from Mexican edible insects : structural and functional characterization

Diana Baigts Allende, Ali Sedaghat Doost (UGent) , Milena Ramirez-Rodrigues, Koen Dewettinck (UGent) , Paul Van der Meeren (UGent) , Bruno De Meulenaer (UGent) and Daylan A. Tzompa-Sosa (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 152.

Academic Bibliography

Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation

Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

Phospholipase cocktail : a new degumming technique for crude soybean oil

Influence of environmental growth conditions on chalk yeasts causing bread spoilage

Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk

Impact of tempering process on yield and composition of quinoa flour

Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products

Identification and characterization of acid-tolerant spore-forming spoilage bacteria from acidified and low-acid pasteurized sauces

Insect protein concentrates from Mexican edible insects : structural and functional characterization

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