Researcher
Keshia Broucke
- Disciplines:Agricultural, veterinary and food sciences not elsewhere classified
Affiliations
- Technology and Food Science (Research unit)
Responsible
From1 Jan 2019 → Today - Product Quality and Innovation (Division)
Responsible
From16 Apr 2012 → 31 Dec 2018
Projects
1 - 2 of 2
- Faster, better and more efficient product development and prediction of the consumer appreciation for a broad range of processed meat productsFrom1 Jun 2014 → 31 May 2018
- Objectification of the quality assessment of Belgian cold cutsFrom1 Mar 2011 → 28 Feb 2013
Publications
1 - 10 of 13
- Microalgae protein digestibility: How to crack open the black box?(2023)
Authors: Simon Van De Walle, Keshia Broucke, Marie-Christine Baune, Nino Terjung, Geert Van Royen,
- Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties(2023)
Authors: Marie-Christin Baune, Keshia Broucke, Sandra Ebert, Monika Gibis, Jochen Weiss, Ulrich Enneking, Adriano Profeta, Nino Terjung, Volker Heinz
- Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation(2023)
Authors: Keshia Broucke, Els Van Pamel, Els Van Coillie, Lieve Herman, Geert Van Royen
- Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages(2022)
Authors: Keshia Broucke, Barbara Duquenne, Bavo De Witte, Marie-Christin Baune, Volker Lammers, Nino Terjung, Sandra Ebert, Monika Gibis, Jochen Weiss, Geert Van Royen
- Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters(2022)
Authors: Keshia Broucke, Stephanie Van Weyenberg, Anna Twarogowska, Kathleen Van de Walle, Charlotte Boonen, Geert Van Royen
- Effect of Plant Protein Extrudates on Hybrid Meatballs – Changes in Nutritional Composition and Sustainability(2021)
Authors: Marie-Christine Baune, Anna-Lena Jeske, Adriano Profeta, Sergyi Smetana, Keshia Broucke, Geert Van Royen, Monica Gibbis, Jochen Weiss, Nino Terjung
- Buffering Capacity of Wet Texturized Plant Proteins in Comparison to Pork Meat(2021)
Authors: Sandra Ebert, Marie-Christine Baune, Keshia Broucke, Geert Van Royen, Nino Terjung, Monica Gibbis, Jochen Weiss
- Preferences of German consumers for meat products blended with plant-based proteins(2021)
Authors: Adriano Profeta, Marie-Christin Baune, Sergiy Smetana, Sabine Bornkessel, Keshia Broucke, Geert Van Royen, Ulrich Enneking, Jochen Weiss, Volker Heinz, Sophie Hieke, et al.
- Opportunities within the agri-food system to encourage a nutritionally balanced diet– Part II(2021)
Authors: Els Van Pamel, Gerda Cnops, Bart Van Droogenbroeck, Evelyne Delezie, Geert Van Royen, Geertrui Vlaemynck, Karen Bekaert, Isabel Roldán-Ruiz, Nathalie Bernaert, Jan De Block, et al.
Pages: 573-600 - Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium(2020)
Authors: Adriano Profeta, Marie-Christin Baune, Sergiy Smetana, Keshia Broucke, Geert Van Royen, Jochen Weiss, Volker Heinz, Nino Terjung