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Ilse Fraeye
Katholieke Universiteit Leuven
110Publications
27H-index
1,941Citations
Publications 111
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#2Olivier Goemaere (Katholieke Universiteit Leuven)H-Index: 5
Last.Ilse Fraeye (Katholieke Universiteit Leuven)H-Index: 27
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#1Jana Scholliers (Katholieke Universiteit Leuven)
#2Liselot Steen (Katholieke Universiteit Leuven)H-Index: 7
Last.Ilse Fraeye (Katholieke Universiteit Leuven)H-Index: 27
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Abstract Since insects are a promising alternative protein source, the application potential of three insect larvae (Alphitobius diaperinus, Tenebrio molitor and Zophobas morio) for food purposes was explored. To this end, the effect of isothermal heating at 5 different temperatures (70 °C–90 °C) on structure formation in insect batters was studied rheologically. Meat batters (with the same protein content as insect batters), isothermally heated at 70 °C, were also studied for comparison. Cryo-S...
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#1Cindy Smet (Katholieke Universiteit Leuven)H-Index: 7
#2Maria Baka (Katholieke Universiteit Leuven)H-Index: 7
Last.Jan Van Impe (Katholieke Universiteit Leuven)H-Index: 41
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Abstract Microbial decontamination by means of cold atmospheric plasma (CAP) offers great potential for treatment of heat-sensitive food products, extending their storage life. CAP is created by applying a high voltage to a gas stream, resulting in microbial inactivation according to different mechanisms. This paper thoroughly assesses the influence of CAP on the storage life of food model systems inoculated with Salmonella Typhimurium. (Food) model systems, with varying intrinsic factors (pH, s...
1 CitationsSource
#2Ilse Fraeye (Katholieke Universiteit Leuven)H-Index: 27
Last.José M. LorenzoH-Index: 35
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Abstract Background Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food safety of different products, but also to monitor fundamental stages in the production process, such as the salting stage, to analyze the conten...
1 CitationsSource
#1Seline Glorieux (Katholieke Universiteit Leuven)H-Index: 4
#2Liselot Steen (Katholieke Universiteit Leuven)H-Index: 7
Last.Ilse Fraeye (Katholieke Universiteit Leuven)H-Index: 27
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The aim of this study was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fat type (selected pork back fats having a low and high degree of saturation), and cooking temperature (60 and 70 °C) on the microstructural and macroscopic properties (water and fat binding, texture, and pH) of cooked sausages. In sausages prepared with the most saturated pork back fat, the emulsion stability significantly decreased and the greater part of the total expressible fluid ...
2 CitationsSource
#1Lieselot HemeryckH-Index: 8
#2Jella WautersH-Index: 6
Last.Lynn VanhaeckeH-Index: 31
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#1Seline Glorieux (Katholieke Universiteit Leuven)H-Index: 4
#2Liselot Steen (Katholieke Universiteit Leuven)H-Index: 7
Last.Ilse Fraeye (Katholieke Universiteit Leuven)H-Index: 27
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The aim of this research was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fatty acid composition (selected pork backfats having a low and high degree of saturation, respectively), and isothermal temperature (50, 60, 70, and 80 °C) on the viscoelastic properties of meat batters during and after application of different time–temperature profiles. Gelation of meat proteins contributed most to the viscoelastic properties of meat batters during heating, wherea...
3 CitationsSource
#1Lieselot HemeryckH-Index: 8
#2Jella WautersH-Index: 6
Last.Lynn VanhaeckeH-Index: 31
view all 8 authors...
#1Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
#2Sylvie Chollet (Artois University)H-Index: 15
Last.Ilse Fraeye (Katholieke Universiteit Leuven)H-Index: 27
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Abstract Nitrite is commonly used in meat products due to its plural technological advantages. However, it is controversial because of its detrimental side effects on health. Within the context of nitrite reduction, zinc protoporphyrin IX (Zn(II)PPIX) formation in meat products as natural red colouring agent has been suggested. This investigation presents the evaluation of naturally occurring pigments, namely Zn(II)PPIX, protoporphyrin IX (PPIX) and heme in nitrite-free dry fermented sausages in...
3 CitationsSource
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