نتائج البحث - "Van Buggenhout, Sandy"

1

Academic Journal

Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approach

المؤلفون: Vandevenne, Evelien, Christiaens, Stefanie, Van Buggenhout, Sandy, Jolie, Ruben P., González-Vallinas, Margarita, Duvetter, Thomas, Declerck, Paul J., Hendrickx, Marc E., Gils, Ann, Van Loey, Ann

المصدر: Planta, 2011 Feb 01. 233(2), 287-298.

URL الوصول: https://www.jstor.org/stable/23883923

2

Book

Minimizing texture and structure degradation of frozen fruits and vegetables : use of enzyme technology and high pressure-low temperature processes/ Veerle Derycke.

المؤلفون: Van Buggenhout, Sandy.

المصدر: Bibliogr. s. 131-143.

URL الوصول: http://katalog.nukat.edu.pl/lib/item?id=chamo:2241495&theme=nukat

Degree: PhD thesis. Katholieke Universiteit Leuven, 2007.

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3

Academic Journal

Investigating the role of pectin in carrot cell wall changes during thermal processing: A microscopic approach

المؤلفون: Ribas, Albert, Van Buggenhout, Sandy, Palmero, Paola, Hendrickx, Marc, Van Loey, Ann

المساهمون: Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Université Catholique de Louvain = Catholic University of Louvain (UCL), Department of Microbial and Molecular Systems (S2M), Laboratory of Food Technology

المصدر: ISSN: 1466-8564 ; Innovative Food Science and Emerging Technologies ; https://hal.archives-ouvertes.fr/hal-01292872 ; Innovative Food Science and Emerging Technologies, Elsevier, 2014, 24, pp.113-120. ⟨10.1016/j.ifset.2013.09.005⟩.

مصطلحات موضوعية: Hemicelluloses, Cell wall, Pectin, Cellulose, Carrot, Microstructure, [SDV]Life Sciences [q-bio]

Relation: hal-01292872; https://hal.archives-ouvertes.fr/hal-01292872; https://hal.archives-ouvertes.fr/hal-01292872/document; https://hal.archives-ouvertes.fr/hal-01292872/file/2014%20-%20Ribas%20Albert%20-%20InnovFoodSciEmergTechnol_%7B7D453A9F-A3BA-430B-AAE0-F9720D405217%7D.pdf; PRODINRA: 349934; WOS: 000341554700013

الاتاحة: https://hal.archives-ouvertes.fr/hal-01292872
https://hal.archives-ouvertes.fr/hal-01292872/document
https://hal.archives-ouvertes.fr/hal-01292872/file/2014%20-%20Ribas%20Albert%20-%20InnovFoodSciEmergTechnol_%7B7D453A9F-A3BA-430B-AAE0-F9720D405217%7D.pdf
https://doi.org/10.1016/j.ifset.2013.09.005

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4

Academic Journal

A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant‐Tissue‐Based Food Suspensions

المؤلفون: Moelants, Katlijn R.N., Cardinaels, Ruth, Van Buggenhout, Sandy, Van Loey, Ann M., Moldenaers, Paula, Hendrickx, Marc E.

المصدر: Comprehensive Reviews in Food Science and Food Safety ; volume 13, issue 3, page 241-260 ; ISSN 1541-4337 1541-4337

الاتاحة: http://dx.doi.org/10.1111/1541-4337.12059
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1541-4337.12059

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5

Academic Journal

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

المؤلفون: Colle, Ines, Lemmens, Lien, Van Buggenhout, Sandy, Van Loey, Ann, Hendrickx, Marc

المصدر: Journal of Food Science ; volume 75, issue 9 ; ISSN 0022-1147 1750-3841

الاتاحة: https://doi.org/10.1111/j.1750-3841.2010.01862.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01862.x

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6

Book

Changes in β-Carotene During Processing of Carrots

المؤلفون: Knockaert, Griet, Lemmens, Lien, Van Buggenhout, Sandy, Hendrickx, Marc, Van Loey, Ann

المساهمون: Preedy, Victor R.

Relation: Processing and Impact on Active Components in Food pages:11-16; https://lirias.kuleuven.be/handle/123456789/503152

الاتاحة: https://lirias.kuleuven.be/handle/123456789/503152

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7

Book

List of Contributors

المؤلفون: Aaby, Kjersti, Abu-Ghannam, Nissreen, Aires, Alfredo, Alewell, Christine, Almeida, Domingos P.F., Almonacid, Sergio, Al-u’datt, Muhammad H., Fuentes Alventosa, José María, Alves, Rita C., Amante, Edna Regina, Amaro, Ana L., Ancín-Azpilicueta, Carmen, Andiç, Seval, Anese, Monica, Atamer, Metin, Atanacković, Milica, Bach, Vibe, Balaswamy, K., Barbosa-Cánovas, Gustavo, Bell, Leonard N., Bellaloui, Nacer, Benlloch-Tinoco, M., Bermúdez-Aguirre, Daniela, Bhattacharjee, Chiranjib, Bimakr, Mandana, Bjørlykke, Gry Aletta, Boggia, Raffaella, Bong, Jessie, Boran, Gökhan, Boskou, Dimitrios, Bottino, Aldo, Boye, Joyce Irene, Brewer, Susan, Brimer, Leon, Brunton, Nigel, Brkić Bubola, Karolina, Van Buggenhout, Sandy, Burton-Freeman, Britt, Bustamante, Joselyn, Bustillo Armendáriz, Gustavo R., Calderón-Santiago, Mónica, Calín-Sánchez, Ángel, Camacho, M.M., Carbonell-Barrachina, Ángel A., Carranza, Clarita Olvera, Carranza-Concha, J., Casal, Susana, Chandrasekara, Anoma, Cheng, Yudou, Cheng, Hao

المصدر: Processing and Impact on Active Components in Food ; page xv-xix ; ISBN 9780124046993

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-404699-3.01002-7

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8

Academic Journal

The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

المؤلفون: Nguyen, Hoang, Shpigelman, Avi, Van Buggenhout, Sandy, Moelants, Katlijn, Haest, Helena, Buysschaert, Olivier, Hendrickx, Marc, Van Loey, Ann

Relation: European Food Research and Technology issue:242 pages:703-712; https://lirias.kuleuven.be/handle/123456789/542814

الاتاحة: https://lirias.kuleuven.be/handle/123456789/542814

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Full Text Finder

9

Academic Journal

Process-structure-function relations of pectin in food

المؤلفون: Christiaens, Stefanie, Van Buggenhout, Sandy, Houben, Ken, Jamsazzadeh Kermani, Zahra, Moelants, Katlijn, Ngouémazong, Eugenie E. D., Van Loey, Ann, Hendrickx, Marc

وصف الملف: 2040459 bytes; application/pdf

Relation: Critical Reviews in Food Science & Nutrition vol:56 issue:6 pages:1021-1042; https://lirias.kuleuven.be/handle/123456789/484675; https://lirias.kuleuven.be/bitstream/123456789/484675/1//Christiaens+et+al.+%282015b%29.pdf

الاتاحة: https://lirias.kuleuven.be/handle/123456789/484675
https://lirias.kuleuven.be/bitstream/123456789/484675/1//Christiaens+et+al.+%282015b%29.pdf

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10

Book

Kinetic data for biochemical and microbiological processes during thermal processing

المؤلفون: Van Loey, Ann, Christiaens, Stefanie, Colle, Ines, Grauwet, Tara, Lemmens, Lien, Smout, Chantal, Van Buggenhout, Sandy, Vervoort, Liesbeth, Hendrickx, Marc

المساهمون: Rao, M.A., Rizvi, S.S.H., Datta, A.K., Ahmed, J.

Relation: Engineering Properties of Foods edition:4 pages:677-708; https://lirias.kuleuven.be/handle/123456789/484814

الاتاحة: https://lirias.kuleuven.be/handle/123456789/484814

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11

Conference

Role of mechanical forces in the stomach phase on the in vitro bioaccessibility of B-carotene

المؤلفون: Verrijssen, Tina, Vanierschot, Maarten, Cardinaels, Ruth, Van den Bulck, Eric, Van Loey, Ann, Van Buggenhout, Sandy, Hendrickx, Marc

Relation: 3rd International Conference on Food Digestion location:Wageningen date:11-13 March 2014; https://lirias.kuleuven.be/handle/123456789/451249

الاتاحة: https://lirias.kuleuven.be/handle/123456789/451249

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12

Conference

Carotenoid bioaccessibility as affected by food structure: relevant case studies on carrots and tomatoes

المؤلفون: Colle, Ines, Lemmens, Lien, Palmero Rivera Cambas, Paola, Moelants, Katlijn, Van Buggenhout, Sandy, Van Loey, Ann, Hendrickx, Marc

Relation: International Conference on Food Digestion edition:2 location:Madrid, Spain date:6-8 March 2013; https://lirias.kuleuven.be/handle/123456789/391973

الاتاحة: https://lirias.kuleuven.be/handle/123456789/391973

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