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Organisation
Department of Food safety and food quality
Department
Lifecycle:1 Jan 1993 → 31 Dec 2017
Organisation profile:The department consists of three laboratories : Research Group Food Chemistry and Human Nutrition, Laboratory of Food Microbiology and Food Preservation, and Laboratory of Food Technology and Engineering.
Keywords:Voedselkwaliteit, Voedselveiligheid
Disciplines:Food sciences and (bio)technology
Projects
31 - 40 of 103
- Tandem Quadrupole mass spectrometer for accurate quantitative analysis of allergens and protein modifications in foodsFrom1 Jun 2015 → 31 May 2017Funding: BOF - Other initiatives
- Faster Upcoming Technology Uptake Relevant for the Environment in FOOds DryingFrom1 Mar 2015 → 28 Feb 2018Funding: H2020 - Food security, sustainable agriculture, marine and maritime research and the bio-economy
- Cell-wall degrading enzyme inhibition and health beneficial effects of phenolic compounds by solid-state fermentation from brassica wasteFrom16 Feb 2015 → 30 Sep 2018Funding: BOF - Other initiatives
- Psychrolab: Fast growing, psychrotrophic spoilage lactic acid bacteria in cold stored food products lead to significant shortening of the microbial shelf life.From1 Jan 2015 → 31 Dec 2016Funding: IWT / VLAIO - Flanders' FOOD
- yammiFrom1 Jan 2015 → 30 Nov 2015Funding: IWT / VLAIO - indirect funding by business world
- Redumould: design and validation of good practice guidelines for the reduction of fungal contamination of foods.From1 Jan 2015 → 31 Dec 2017Funding: IWT / VLAIO - Flanders' FOOD
- JPI HDHL ENPADASIFrom1 Jan 2015 → 31 Dec 2019Funding: FWO research project (including WEAVE projects)
- New processing for ready-to-eat lettuce with improved quality in terms of browning and microbial spoilageFrom1 Oct 2014 → 31 Mar 2017Funding: IWT / VLAIO - indirect funding by business world
- Phenolic compounds as anti-hypertensive, anti-obesity and anti-microbial agentsFrom1 Oct 2014 → 30 Sep 2015Funding: BOF - Doctoral projects
- Emulsion-templated structuring of liquid oil for future development of saturated fat-free food products.From1 Oct 2014 → 30 Sep 2018Funding: BOF - Doctoral projects
Publications
1 - 10 of 298
- Shear-induced crystal structure formation in milk fat and blends with rapeseed oil
Authors: Niels Kaufmann, Veerle De Graef, Lars Wiking
Pages: 308 - 316 - Viruses causing foodborne infections: stability in food
Authors: Leen Baert
Pages: ? - ? - Optimization of the blanching process to reduce acrylamide in fried potatoes
Authors: Frédéric Mestdagh, Tineke De Wilde, S FRASELLE, Y GOVAERT, JM DEGROODT, Roland Verhé, Carlos Van Peteghem
Pages: 1648 - 1654 - Evaluation of viral extraction methods on a broad range of Ready-To-Eat foods with conventional and real-time RT-PCR for Norovirus GII detection
Authors: Leen Baert, Johan Debevere
Pages: 101 - 108 - Perspectives of fluidized bed coating in the food industrySeries: Contemporary Food Engineering
Authors: Frédéric Depypere, Maria Laura Passos, Claudio P Ribeiro
Pages: 277 - 301 - Mechanisms behind matrix-protein interactions influencing receptor-based and chromatographic detection of food allergens: a case study with a fruit based snack
Authors: Tatiana Cucu, Nathalie De Muer, Stanislav Trashin
Pages: 641 - 646 - Role of processing on bioaccessibility of minerals: influence of location of minerals and anti-nutritional factors in the plant
Authors: Katleen Raes, Dries Knockaert, Karin Struijs
Pages: 32 - 41 - High oxygen atmospheres can induce russet spotting development in minimally processed iceberg lettuce
Authors: Francisco Lopez Galvez, Md Azizul Haque, Robert Eriksson, Frank Devlieghere
Pages: 168 - 175 - Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water
Authors: Leen Baert, Isabelle Vandekinderen, Frank Devlieghere, Els Van Coillie, Johan Debevere
Pages: 1047 - 1054 - Effect of SatSatSat and SatOSat on crystallization of model fat blends
Authors: Jeroen Vereecken, Imogen Foubert, Kevin W Smith
Pages: 243 - 258