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Zocht je misschien: reduction, mainland, mainhard, relation?

The effect of drying, cell disruption and storage on the sensory properties of Nannochloropsis sp.

Bert Coleman (Onderzoeker); Christof Van Poucke (Onderzoeker); Bavo De Witte (Onderzoeker); Valentina Casciaro (Onderzoeker); Tanja Moerdijk-Poortvliet (Onderzoeker); Koenraad Muylaert (Onderzoeker); Johan Robbens (Onderzoeker)

Adding microalgae into food could strongly influence the flavor of the final product which is the key factor for consumer acceptation. To assist food processors in the development of tasteful food products containing microalgae, it is necessary to understand the impact of processing and storage on the …

2023-04-05Natuur & LandbouwArtikel

Glycation of the Major Milk Allergen β-Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

Marija Perusko (Onderzoeker); Manon van Roest (Onderzoeker); Dragana Stanic-Vucinic (Onderzoeker); Peter J. Simons (Onderzoeker); Raymond Pieters (Lector); Tanja Cirkovic-Velickovic (Onderzoeker); Joost Smit (Onderzoeker)

From the article: "Scope: During food processing, the Maillard reaction ( М R) may occur, resulting in the formation of glycated proteins. Glycated proteins are of particular importance in food allergies because glycation may influence interactions with the immune system. This study compared native …

2018GezondheidArtikel

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The effect of drying, cell disruption and storage on the sensory properties of Nannochloropsis sp.

Glycation of the Major Milk Allergen β-Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

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