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1

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical quality parameters

Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, Rian A.H. Timmermans, Hennie C. Mastwijk, Ariette M. Matser, Marc E. Hendrickx, Ann Van Loey

Journal:

Innovative Food Science & Emerging Technologies

Year:

2011

Language:

english

File:

PDF, 715 KB

english, 2011

2

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

Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 593 KB

english, 2007

3

The Effect of High Pressure−High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds

De Vleeschouwer, Kristel, Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1.89 MB

english, 2010

4

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

Indrawati Oey, Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx

Journal:

Trends in Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 338 KB

english, 2008

5

Changes in Sulfhydryl Content of Egg White Proteins Due to Heat and Pressure Treatment

Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E. G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 644 KB

english, 2005

6

Impact of pH on the Kinetics of Acrylamide Formation/Elimination Reactions in Model Systems

De Vleeschouwer, Kristel, Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 153 KB

english, 2006

7

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

Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc E. Hendrickx, Ann Van Loey

Journal:

Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 824 KB

english, 2010

8

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

Ans De Roeck, Thomas Duvetter, Ilse Fraeye, Iesel Van der Plancken, Daniel Ndaka Sila, Ann Van Loey, Marc Hendrickx

Journal:

Year:

2009

Language:

english

File:

PDF, 1.03 MB

english, 2009

9

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

Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Innovative Food Science & Emerging Technologies

Year:

2005

Language:

english

File:

PDF, 563 KB

english, 2005

10

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

Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Year:

2008

Language:

english

File:

PDF, 394 KB

english, 2008

11

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

Liesbeth Vervoort, Tara Grauwet, Biniam T. Kebede, Iesel Van der Plancken, Rian Timmermans, Marc Hendrickx, Ann Van Loey

Journal:

Year:

2012

Language:

english

File:

PDF, 725 KB

english, 2012

12

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

Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 236 KB

english, 2006

13

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

Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc E. Hendrickx, Ann Van Loey

Journal:

Food Research International

Year:

2010

Language:

english

File:

PDF, 611 KB

english, 2010

14

Analysis of the Thermally Induced Structural Changes of Bovine Lactoferrin

Stănciuc, Nicoleta, Aprodu, Iuliana, Râpeanu, Gabriela, van der Plancken, Iesel, Bahrim, Gabriela, Hendrickx, Marc

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 595 KB

english, 2013

15

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

Vervoort, Liesbeth, Grauwet, Tara, Njoroge, Daniel M., Van der Plancken, Iesel, Matser, Ariette, Hendrickx, Marc, Van Loey, Ann

Journal:

Innovative Food Science & Emerging Technologies

Year:

2013

Language:

english

File:

PDF, 1.86 MB

english, 2013

16

Adequacy of current pasteurization standards to inactivate Mycobacterium paratuberculosis in milk and phosphate buffer

L. Van Brandt, I. Van der Plancken, J. De Block, G. Vlaemynck, E. Van Coillie, L. Herman, M. Hendrickx

Journal:

International Dairy Journal

Year:

2011

Language:

english

File:

PDF, 1.02 MB

english, 2011

17

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

Tara Grauwet, Cornelia Rauh, Iesel Van der Plancken, Liesbeth Vervoort, Marc Hendrickx, Antonio Delgado, Ann Van Loey

Journal:

Trends in Food Science & Technology

Year:

2012

Language:

english

File:

PDF, 1.53 MB

english, 2012

18

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

Vervoort, Liesbeth, Van der Plancken, Iesel, Grauwet, Tara, Verlinde, Philippe, Matser, Ariette, Hendrickx, Marc, Van Loey, Ann

Journal:

Innovative Food Science & Emerging Technologies

Year:

2012

Language:

english

File:

PDF, 2.44 MB

english, 2012

19

Investigation of the Influence of Different Moisture Levels on Acrylamide Formation/Elimination Reactions Using Multiresponse Analysis

De Vleeschouwer, Kristel, Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 826 KB

english, 2008

20

Selected Abstracts 20th Annual Symposium of the Belgian Society for Clinical Biology in Collaboration With the Belgian Society for Clinical Chemistry Saterday October 19, 1996 in Brugge

Delmee, M., Capel, P., Delanghe, J., Waele, M. De, Goossens, H., Gorus, F., Ketelsleghers, J.M., Plancken, M. Van der, Verhaegen, J.

Journal:

Acta Clinica Belgica

Year:

1997

Language:

english

File:

PDF, 28.83 MB

english, 1997

21

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

Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 200 KB

english, 2007

22

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

Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, Priscilla Verjans, Christophe M. Courtin, Marc E. Hendrickx, Ann Van Loey

Journal:

Innovative Food Science & Emerging Technologies

Year:

2011

Language:

english

File:

PDF, 1.04 MB

english, 2011

23

High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens

Phil E. Johnson, Iesel Van der Plancken, Ana Balasa, Fiona A. Husband, Tara Grauwet, Marc Hendrickx, Dietrich Knorr, E. N. Clare Mills, Alan R. Mackie

Journal:

Molecular Nutrition & Food Research

Year:

2010

Language:

english

File:

PDF, 213 KB

english, 2010

24

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

Iesel Van der Plancken, Tara Grauwet, Indrawati Oey, Ann Van Loey, Marc Hendrickx

Journal:

Trends in Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 422 KB

english, 2008

25

The Kinetics of Heat-Induced Structural Changes of β-Lactoglobulin

N. Sava, I. Van der Plancken, W. Claeys, M. Hendrickx

Journal:

Journal of Dairy Science

Year:

2005

Language:

english

File:

PDF, 448 KB

english, 2005

26

Kinetic Study on the Changes in the Susceptibility of Egg White Proteins to Enzymatic Hydrolysis Induced by Heat and High Hydrostatic Pressure Pretreatment

Van der Plancken, Iesel, Delattre, Maxime, Indrawati,, Van Loey, Ann, Hendrickx, Marc E. G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 85 KB

english, 2004

27

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

Lise Verbeyst, Indrawati Oey, Iesel Van der Plancken, Marc Hendrickx, Ann Van Loey

Journal:

Year:

2010

Language:

english

File:

PDF, 401 KB

english, 2010

28

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes

R.A.H. Timmermans, H.C. Mastwijk, J.J. Knol, M.C.J. Quataert, L. Vervoort, I. Van der Plancken, M.E. Hendrickx, A.M. Matser

Journal:

Innovative Food Science & Emerging Technologies

Year:

2011

Language:

english

File:

PDF, 4.03 MB

english, 2011

29

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

Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Trends in Food Science & Technology

Year:

2009

Language:

english

File:

PDF, 553 KB

english, 2009

30

Kinetics of Acrylamide Formation/Elimination Reactions as Affected by Water Activity

Kristel de Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Biotechnology Progress

Year:

2007

Language:

english

File:

PDF, 119 KB

english, 2007

31

Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part II: Competitive reactions

Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Year:

2009

Language:

english

File:

PDF, 489 KB

english, 2009

32

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

Dagbjørn Skipnes, Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 512 KB

english, 2008

33

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

Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc E. Hendrickx, Ann Van Loey

Journal:

Biotechnology Progress

Year:

2009

Language:

english

File:

PDF, 436 KB

english, 2009

34

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

Iesel Van der Plancken, Lise Verbeyst, Kristel De Vleeschouwer, Tara Grauwet, Raija-Liisa Heiniö, Fiona A. Husband, Martina Lille, Alan R. Mackie, Ann Van Loey, Kaarina Viljanen, Marc Hendrickx

Journal:

Trends in Food Science & Technology

Year:

2012

Language:

english

File:

PDF, 371 KB

english, 2012

35

Effect of Moisture Content during Dry-Heating on Selected Physicochemical and Functional Properties of Dried Egg White

Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc

Journal:

Journal of Agricultural and Food Chemistry

Year:

2007

Language:

english

File:

PDF, 218 KB

english, 2007

36

Can qualitatively similar temperature-histories be obtained in different pilot HP units?

Ales Landfeld, Ariette Matser, Jan Strohalm, Indrawati Oey, Iesel Van der Plancken, Tara Grauwet, Marc Hendrickx, Graham Moates, M. Elena Furfaro, Keith Waldron, Michael Betz, Radek Halama, Milan Hous

Journal:

Innovative Food Science & Emerging Technologies

Year:

2011

Language:

english

File:

PDF, 1006 KB

english, 2011

37

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

Van der Plancken, Iesel, Van Remoortere, Marijke, Indrawati,, Van Loey, Ann, Hendrickx, Marc E.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 78 KB

english, 2003

38

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

Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc E. Hendrickx, Ann Van Loey

Journal:

Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 667 KB

english, 2010

39

Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes

Sandy Van Buggenhout, Inge Messagie, Iesel Van der Plancken, Marc Hendrickx

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 404 KB

english, 2006

40

Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

Lise Verbeyst, Kim Van Crombruggen, Iesel Van der Plancken, Marc Hendrickx, Ann Van Loey

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 813 KB

english, 2011

41

High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac

Fiona A. Husband, Thomas Aldick, Iesel Van der Plancken, Tara Grauwet, Marc Hendrickx, Isabel Skypala, Alan R. Mackie

Journal:

Molecular Nutrition & Food Research

Year:

2011

Language:

english

File:

PDF, 238 KB

english, 2011

42

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

Lucía Plaza, Thomas Duvetter, Iesel Van der Plancken, Filip Meersman, Ann Van Loey, Marc Hendrickx

Journal:

Year:

2008

Language:

english

File:

PDF, 248 KB

english, 2008

43

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

Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Year:

2009

Language:

english

File:

PDF, 374 KB

english, 2009

44

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

Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Ariette Matser, Marc Hendrickx, Ann Van Loey

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 613 KB

english, 2011

45

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

Iesel Van der Plancken, Marijke Van Remoortere, Ann Van Loey, Marc E. Hendrickx

Journal:

Biotechnology Progress

Year:

2004

Language:

english

File:

PDF, 90 KB

english, 2004

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