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Hannelore De Maere
Katholieke Universiteit Leuven
34Publications
5H-index
158Citations
Publications 34
Newest
#1Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
#2Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
view all 8 authors...
During spontaneous meat fermentations, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus are generally the most prevailing species within the communities of coagulase-negative staphylococci (CNS). There is an interest to introduce CNS isolates from artisan-style spontaneous meat fermentations as starter cultures in more industrialized processes, as to confer additional quality benefits. However, staphylococcal competitiveness within the meat matrix is affected by t...
#1Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
#2Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
view all 8 authors...
Abstract Staphylococcus carnosus and Staphylococcus xylosus are commonly used, individually or in combination, within conventional starter cultures for the purposes of colour and flavour development during meat fermentation. Yet, little is known about the relative importance of both species under different processing conditions. The present study aimed at investigating the competitiveness of S. carnosus within a meat starter culture under different acidification profiles. The experimental set-up...
#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
view all 6 authors...
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...
#1Eveline De Mey (Katholieke Universiteit Leuven)H-Index: 7
#2Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
Last.Ilse Fraeye (Katholieke Universiteit Leuven)H-Index: 27
view all 4 authors...
ABSTRACTMeat products can be contaminated with carcinogenic N-nitrosamines, which is ascribed to the reaction between a nitrosating agent, originating from nitrite or smoke, and a secondary amine, derived from protein and lipid degradation. Although in model systems it is demonstrated that many amine containing compounds can be converted to N-nitrosamines, the yield is dependent of reaction conditions (e.g., low pH and high temperature). In this article, the influence of the composition of the m...
#1Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
#2Sylvie CholletH-Index: 15
Last.Ilse Fraeye (Katholieke Universiteit Leuven)H-Index: 27
view all 8 authors...
For several years, researchers have studied the formation of zinc protoporphyrin IX in meat, as it is considered to be an important natural colouring agent in dry cured or fermented meat products in the absence of nitrite and/ or nitrate. Until now, however, mainly pork meat is used for these investigations. The goal of this research was to relate in vitro zinc protoporphyrin IX and protoporphyrin IX formation in eight meat sources (chicken, turkey, pork, lamb, beef, veal, horse and porcine live...
#1Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
#2Ilse Fraeye (Katholieke Universiteit Leuven)H-Index: 27
Last.Sylvie CholletH-Index: 15
view all 7 authors...
This study investigates the potential of producing red coloured dry fermented sausages without the addition of nitrite and/or nitrate. Therefore, the formation of zinc protoporphyrin IX (Zn(II)PPIX) as naturally occurring pigment, and the interrelated protoporphyrin IX (PPIX) and heme content were evaluated during nitrite-free dry fermented sausage production at different pH conditions. Zn(II)PPIX was only able to form in dry fermented sausages at pH conditions higher than approximately 4.9. Add...
#1Eveline De Mey (Katholieke Universiteit Leuven)H-Index: 7
#2Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
Last.Teresa Kowalska (University of Silesia in Katowice)H-Index: 17
view all 7 authors...
In this preliminary study, an attempt was made to develop a simple yet reliable overall approach to quantification of piperine in pepper (Piper nigrum L.), and also in the other piperine-containing spice compositions. Such an approach can prove useful for rapid screening of the commercially traded pepper (and other spices) in a pulverized form, with piperine as a single adulteration marker. The main features of this approach consist in a rapid (ca. 40 min) and exhaustive (as proved in a recovery...
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