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Researcher
Ilse Fraeye
- Disciplines (VIVES):Industrial microbiology
- Disciplines (KU Leuven):Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Other chemical sciences, Microbiology, Systems biology, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
- See also: Ilse Fraeye (VIVES)
Affiliations
- KU Leuven campus Gent
Member
From9 Oct 2023 → Today - Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Oct 2013 → 31 Jul 2020 - Microbial and Molecular Systems, Kulak Kortrijk Campus (Department)
Member
From1 Oct 2010 → 30 Sep 2013
Projects
1 - 10 of 25
- C3weed: Knowledge-based use of seaweed in food products based on techno-functional, nutritional and sensorial propertiesFrom1 Mar 2024 → TodayFunding: IOF - technology validation in lab
- Development of high-quality meat analogues with improved texture, taste and aroma (Veganalog)From1 Dec 2023 → TodayFunding: VLAIO - Flanders' FOOD - COOCK
- Unravelling and improving the structure of emulsified meat analoguesFrom29 Sep 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- VegOsmOke: Development of high quality (mildly) smoked meat alternatives through knowledge translation of smoke application in fish and meat productsFrom1 Sep 2023 → TodayFunding: IWT / VLAIO - TETRA fund
- Unravelling the role of carbohydrate-based ingredients in the structure of emulsified meat analoguesFrom9 Dec 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Impact of rearing substrate composition and fractionation on the application potential of black soldier fly larval constituents in food productsFrom6 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Unravelling and improving the structure of emulsified meat analoguesFrom1 Oct 2022 → 16 Aug 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
- Unravelling and improving the structure of emulsified meat analoguesFrom1 Oct 2022 → TodayFunding: IOF - technology concept exploration
- Alternative protein sources for meat – from techno-functionality to nutritional quality (Profunu)From1 Jan 2022 → TodayFunding: VLAIO - Flanders' FOOD- ICON
- Alternative protein sources for meat-from techno-functionality to nutritional qualityFrom21 Dec 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 77
- Fatty Acid and Amino Acid Profiles of Seven Edible Insects: Focus on Lipid Class Composition and Protein Conversion Factors(2023)
Authors: Ilse Van de Voorde, Ilse Fraeye
- Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower)(2023)
Authors: Quinten Masijn, Sophie Libberecht, Ilse Fraeye
- Ultrasound-Assisted Extraction of Applewood Polyphenols at Lab and Pilot Scales(2023)
Authors: Imogen Foubert, Ilse Fraeye
- Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages(2023)
Authors: Lore Dewulf, Ilse Fraeye, Chris Michiels
- Comparing the aromatic profile of seven unheated edible insect species(2023)
Authors: Ann De Winne, Ilse Fraeye
- The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment(2022)
Authors: Ann De Winne, Ilse Fraeye
Pages: 352 - 367 - Application of Belgian endive (Cichorium intybus var. foliosum) dietary fiber concentrate to improve nutritional value and functional properties of plant-based burgers(2022)
Authors: Ilse Fraeye
- Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles(2022)
Authors: Ann De Winne, Lore Dewulf, Ilse Fraeye
- Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef(2022)
Authors: Lore Dewulf, Ilse Fraeye
- Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool(2021)
Authors: Olivier Goemaere, Bart De Ketelaere, Quinten Masijn, Ilse Fraeye