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Lista de obras de Ann Van Loey

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

article

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

article

A kinetic study of furan formation during storage of shelf-stable fruit juices

A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening

A pectin-methylesterase-inhibitor-based molecular probe for in situ detection of plant pectin methylesterase activity.

artículo científico publicado en 2010

Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica)

Activity and process stability of purified green pepper (Capsicum annuum) pectin methylesterase.

artículo científico publicado en 2004

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

artículo científico publicado en 2010

An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree.

artículo científico publicado en 2015

Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?

Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)

article

Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor

Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisation

Beta-carotene isomerization kinetics during thermal treatments of carrot puree

artículo científico publicado en 2010

Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. Sativa)

article by Gabriela Rapeanu et al published January 2006 in Food Chemistry

Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic Aspects

artículo científico

Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study

scholarly article by Leonard Mutsokoti et al published October 2017 in Food Chemistry

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

article

Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems

Carotenoid transfer to oil during thermal processing of low fat carrot and tomato particle based suspensions

Carotenoid transfer to oil upon high pressure homogenisation of tomato and carrot based matrices

Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability and inhibition

Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil

article published in 2012

Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

article published in 2004

Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment

artículo científico publicado en 2005

Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice

article by Lise Verbeyst et al published 22 January 2012 in European Food Research and Technology

Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics

Colour and carotenoid changes of pasteurised orange juice during storage

artículo científico publicado en 2014

Combined effect of high pressure and temperature on selected properties of egg white proteins

article by Iesel Van der Plancken et al published March 2005 in Innovative Food Science and Emerging Technologies

Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity

Combined thermal and high pressure inactivation kinetics of tomato lipoxygenase

Comparative study of the cell wall composition of broccoli, carrot, and tomato: structural characterization of the extractable pectins and hemicelluloses

artículo científico publicado en 2011

Comparative study of the inactivation kinetics of pectinmethylesterase in tomato juice and purified form.

artículo científico publicado en 2002

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

article published in 2011

Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach

Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet

article by Biniam T. Kebede et al published February 2014 in Food Research International

Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet

artículo científico publicado en 2014

Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting

Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

article by Ilse Fraeye et al published March 2007 in Innovative Food Science and Emerging Technologies

Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

article

Deliberate processing of carrot purées entails tailored serum pectin structures

Development and evaluation of monoclonal antibodies as probes to assess the differences between two tomato pectin methylesterase isoenzymes

artículo científico publicado en 2009

Development characterization and use of a high-performance enzymatic time-temperature integrator for the control of sterilization process' impacts

artículo científico publicado en 2004

Development of an immunological toolbox to detect endogenous and exogenous pectin methylesterase in plant-based food products

scholarly article by Evelien Vandevenne et al published May 2011 in Food Research International

Does high pressure processing influence nutritional aspects of plant based food systems?

article

Effect of Enzyme Homogenization on the Physical Properties of Carrot Cell Wall Suspensions

Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions

Effect of Mild-Heat and High-Pressure Processing on Banana Pectin Methylesterase: A Kinetic Study

scientific article published on 01 December 2003

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

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

artículo científico publicado en 2010

Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

Effect of combined high pressure and mild heat on carrot pectinmethylesterase activity

artículo científico publicado en 2004

Effect of de-methylesterification on network development and nature of Ca2+-pectin gels: Towards understanding structure–function relations of pectin

article

Effect of debranching on the rheological properties of Ca2+–pectin gels

Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study

article by Iesel Van der Plancken et al published August 2006 in Journal of Food Engineering

Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots

artículo científico publicado en 2013

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

article

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

article published in 2009

Effect of intrinsic and extrinsic factors on the interaction of plant pectin methylesterase and its proteinaceous inhibitor from kiwi fruit

artículo científico publicado en 2004

Effect of moisture content during dry-heating on selected physicochemical and functional properties of dried egg white

artículo científico publicado en 2007

Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods

artículo científico publicado en 2016

Effect of preheating on the activity of carrot pectinmethylesterase and on the kinetics of degree of methylesterification of carrot pectin

artículo científico publicado en 2004

Effect of pressure pre-treatment on the sensitivity of egg white proteins to enzymatic hydrolysis: a kinetic study

scientific article published on 01 January 2004

Effect of temperature and high pressure on the activity and mode of action of fungal pectin methyl esterase

artículo científico publicado en 2006

Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)

scholarly article by Sónia Marília Castro et al published 5 December 2006 in European Food Research and Technology

Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)

article

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

scholarly article by Sónia M. Castro et al published April 2008 in Food Chemistry

Effects of cryostabilizers, low temperature, and freezing on the kinetics of the pectin methylesterase-catalyzed de-esterification of pectin.

artículo científico publicado en 2005

Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

Enhanced electrostatic interactions in tomato cell suspensions

Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility

Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution

Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution

article published in 2010

Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85–92]

scholarly article published in Lebensmittel-Wissenschaft & Technologie

Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots

article by Tara Grauwet et al published 12 September 2014 in European Food Research and Technology

Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

Evaluation of the integrated time‐temperature effect in thermal processing of foods ⬇️

artículo científico publicado el 1 de enero de 1995

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

article

Fe 2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification

Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions

article

Foaming properties of egg white proteins affected by heat or high pressure treatment

articulo cientifico

From fingerprinting to kinetics in evaluating food quality changes

artículo científico publicado en 2014

From time temperature integrator kinetics to time temperature integrator tolerance levels: heat-treated milk.

artículo científico publicado en 2004

Functional properties of citric acid extracted mango peel pectin as related to its chemical structure

article published in 2015

Furan formation as a function of pressure, temperature and time conditions in spinach purée

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes

artículo científico publicado en 2013

Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation

artículo científico publicado en 2012

Heat-Induced Changes in the Susceptibility of Egg White Proteins to Enzymatic Hydrolysis: a Kinetic Study

artículo científico publicado en 2003

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

High-Pressure Processing Uniformity

High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. Italica) tissue

Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity

scholarly article by Sónia Marília Castro et al published April 2006 in Enzyme and Microbial Technology

Immunological toolbox available for in situ exploration of pectic homogalacturonan and its modifying enzymes in fruits and vegetables and their derived food products

scholarly article by Evelien Vandevenne et al published July 2012 in Innovative Food Science and Emerging Technologies

Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs)

article

Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice

Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients

artículo científico publicado en 2018

Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems

artículo científico publicado en 2006

Impact of processing on odour-active compounds of a mixed tomato-onion puree

artículo científico publicado en 2017

Implications of beta-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: a case study on [6S]-5-methyltetrahydrofolic acid

artículo científico publicado en 2004

Improving the hardness of thermally processed carrots by selective pretreatments

In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

article published in 2012

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

article

In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées

In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification

artículo científico publicado en 2016

Inactivation Kinetics of Purified Tomato Polygalacturonase by Thermal and High-Pressure Processing

scientific article published on 01 May 2004

Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments

scholarly article by Sónia Marília Castro et al published July 2006 in Journal of Food Engineering

Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments

article

Influence of environmental conditions on thermal stability of recombinant Aspergillus aculeatus pectinmethylesterase

Influence of high-pressure homogenization on functional properties of orange pulp

article published in 2015

Influence of intrinsic and extrinsic factors on rheology of pectin–calcium gels

Influence of pectin structure on texture of pectin–calcium gels

Influence of pilot scale in pack pasteurization and sterilization treatments on nutritional and textural characteristics of carrot pieces

Influence of processing on the pectin structure–function relationship in broccoli purée

article published in 2012

Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments

artículo científico publicado en 2010

Influence of seasonal variation on kinetics of time temperature integrators for thermally processed milk

artículo científico publicado en 2003

Influence of sugars and polyols on the thermal stability of purified tomato and cucumber pectinmethylesterases: a basis for TTI development

article

Influence of thermal processing on hydrolysis and stability of folate poly-gamma-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum).

artículo científico publicado en 2010

Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices

Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness

Investigating the potential of Bacillus subtilis alpha-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processes

artículo científico publicado en 2009

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

Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis.

artículo científico publicado en 2008

Isolation and structural characterisation of papaya peel pectin

Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing

artículo científico publicado en 2012

Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment

artículo científico publicado en 2004

Kinetic study on the combined effect of high pressure and temperature on the physico-chemical properties of egg white proteins

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree

Kinetics of acrylamide formation/elimination reactions as affected by water activity

artículo científico publicado en 2007

Kinetics of alkaline phosphatase and lactoperoxidase inactivation, and of β-lactoglobulin denaturation in milk with different fat content

artículo científico publicado en 2002

Kinetics of colour changes in pasteurised strawberry juice during storage

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

Kinetics of hydroxymethylfurfural, lactulose and furosine formation in milk with different fat content

artículo científico publicado en 2003

Kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrophenyl phosphate in frozen model systems.

artículo científico publicado en 2002

Kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrophenyl phosphate: effects of carbohydrate additives, low temperature, and freezing.

artículo científico publicado en 2004

Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase

Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions

article by Paola Palmero et al published October 2014 in Food Research International

Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion.

artículo científico publicado en 2010

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

Mapping temperature uniformity in industrial scale HP equipment using enzymatic pressure–temperature–time indicators

Mechanism and related kinetics of 5-methyltetrahydrofolic acid degradation during combined high hydrostatic pressure-thermal treatments.

artículo científico publicado en 2009

Mechanistic insight into softening of Canadian wonder common beans ( Phaseolus vulgaris ) during cooking

article

Membrane fatty acid composition as a determinant of Listeria monocytogenes sensitivity to trans-cinnamaldehyde.

artículo científico publicado en 2017

Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing

Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions

scholarly article by Clare Kyomugasho et al published December 2015 in Food Chemistry

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: a case study on differently coloured tomatoes

artículo científico publicado en 2013

Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization

artículo científico publicado en 2017

Mode of de-esterification of alkaline and acidic pectin methyl esterases at different pH conditions

artículo científico publicado en 2006

Modeling Lycopene Degradation and Isomerization in the Presence of Lipids

Modeling the kinetics of the pectin methylesterase catalyzed de-esterfication of pectin in frozen systems

artículo científico publicado en 2004

Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches

article

Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit

article

Molar mass influence on pectin-Ca 2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness

Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems

artículo científico publicado en 2013

Partial Purification, Characterization, and Thermal and High-Pressure Inactivation of Pectin Methylesterase from Carrots (DaucuscarrotaL.)

artículo científico publicado en 2002

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

artículo científico publicado en 2010

Pectin Fraction Interconversions: Insight into Understanding Texture Evolution of Thermally Processed Carrots

artículo científico publicado en 2006

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods

article

Pectin methylesterase and its proteinaceous inhibitor: a review

artículo científico publicado en 2010

Pectin nanostructure influences pectin-cation interactions and in vitro -bioaccessibility of Ca 2+ , Zn 2+ , Fe 2+ and Mg 2+ -ions in model systems

Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions

Plant pectin methylesterase and its inhibitor from kiwi fruit: Interaction analysis by surface plasmon resonance

article

Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing

Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree

artículo científico publicado en 2016

Pressure and temperature stability of 5-methyltetrahydrofolic acid: a kinetic study.

artículo científico publicado en 2005

Process stability of Capsicum annuum pectin methylesterase in model systems, pepper puree and intact pepper tissue

scholarly article by Sónia Marília Castro et al published 29 April 2005 in European Food Research and Technology

Process-Structure-Function Relations of Pectin in Food

artículo científico publicado en 2015

Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

Protein-based indicator system for detection of temperature differences in high pressure high temperature processing

Purification and thermal and high-pressure inactivation of pectinmethylesterase isoenzymes from tomatoes (Lycopersicon esculentum): a novel pressure labile isoenzyme.

artículo científico publicado en 2007

Purification, characterization, thermal and high-pressure inactivation of a pectin methylesterase from white grapefruit (Citrus paradisi)

article by Yann Guiavarc'h et al published December 2005 in Innovative Food Science and Emerging Technologies

Quality change during high pressure processing and thermal processing of cloudy apple juice

article by Junjie Yi et al published January 2017 in Lebensmittel-Wissenschaft & Technologie

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

artículo científico publicado en 2015

Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers

Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability

artículo científico publicado en 2015

Quantifying structural characteristics of partially de-esterified pectins

Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots

artículo científico publicado en 2011

Recent advances in process assessment and optimisation ⬇️

artículo científico publicado el 1 de enero de 1996

Recombinant kiwi pectin methylesterase inhibitor: Purification and characterization of the interaction with plant pectin methylesterase during thermal and high-pressure processing

article

Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées

Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions

Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine

article published in 2015

Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions

artículo científico publicado en 2012

Rheological properties of Ca2+-gels of partially methylesterified polygalacturonic acid: Effect of “mixed” patterns of methylesterification

Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

Role of carotenoid type on the effect of thermal processing on bioaccessibility

artículo científico publicado en 2014

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

artículo científico publicado en 2014

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

Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part I: Effect of the type of sugar

article by Kristel De Vleeschouwer et al published May 2009 in Food Chemistry

Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization

scholarly article by Paola Palmero et al published May 2016 in Food Chemistry

Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information

artículo científico publicado en 2017

Size exclusion chromatography to gain insight into the complex formation of carrot pectin methylesterase and its inhibitor from kiwi fruit as influenced by thermal and high-pressure processing

artículo científico publicado en 2009

Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing

article

Stiffness of Ca2+-pectin gels: combined effects of degree and pattern of methylesterification for various Ca2+ concentrations

article

Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High-Pressure Inactivation

artículo científico publicado en 2002

Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions

artículo científico publicado en 2017

Study of mango endogenous pectinases as a tool to engineer mango purée consistency

scholarly article by Zahra Jamsazzadeh Kermani et al published April 2015 in Food Chemistry

Temperature and pressure inactivation of tomato pectinases: a kinetic study

artículo científico publicado en 2002

Temperature uniformity mapping in a high pressure high temperature reactor using a temperature sensitive indicator

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

The Effect of Endogenous Pectinases on the Consistency of Tomato–Carrot Purée Mixes

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review

article

The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans

artículo científico publicado en 2021

The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances

The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation

The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure

The effect of high pressure homogenization on pectin: Importance of pectin source and pH

article published in 2015

The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds.

artículo científico publicado en 2010

The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions

The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

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

article by Hoang Hai Nguyen et al published 12 November 2015 in European Food Research and Technology

The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel

artículo científico publicado en 2014

The in situ observation of the temperature and pressure stability of recombinant Aspergillus aculeatus pectin methylesterase with Fourier transform IR spectroscopy reveals an unusual pressure stability of beta-helices

artículo científico publicado en 2005

The kinetics of acrylamide formation/elimination in asparagine–glucose systems at different initial reactant concentrations and ratios

The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage

artículo científico publicado en 2018

The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

Theoretical Consideration on the Influence of the z-Value of a Single Component Time/Temperature Integrator on Thermal Process Impact Evaluation

artículo científico publicado en 1995

Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

article published in 2013

Thermal and High-Pressure Stability of Pectinmethylesterase, Polygalacturonase, β-Galactosidase and α-Arabinofuranosidase in a Tomato Matrix: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions

article by Avi Shpigelman et al published August 2014 in Food Hydrocolloids

Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase

Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must

artículo científico publicado en 2005

Thermal and high-pressure stability of purified polygalacturonase and pectinmethylesterase from four different tomato processing varieties

Thermal inactivation of strawberry (Fragaria ananassa) polyphenoloxidase--a kinetic study.

artículo científico publicado en 2004

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica).

artículo científico publicado en 2010

Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis

Thermostability of Victoria grape (Vitis vinifera ssp. sativa) polyphenoloxidase.

artículo científico publicado en 2004

Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part II — Analyses with anti-pectin antibodies

Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

Trypsin Inhibition Activity of Heat-Denatured Ovomucoid: A Kinetic Study

artículo científico publicado en 2004

Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach

artículo científico publicado en 2011

Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions

Use of pectinmethylesterase and calcium in osmotic dehydration and osmodehydrofreezing of strawberries

Validation and Use of an Enzymic Time-Temperature Integrator to Monitor Thermal Impacts Inside a Solid/Liquid Model Food

article

Xylanase B from the hyperthermophile Thermotoga maritima as an indicator for temperature gradients in high pressure high temperature processing

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