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Researcher
Ann Van Loey
- Disciplines:Other chemical sciences, Microbiology, Systems biology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Responsible
From1 Aug 2020 → Today - Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → 31 Jul 2020
Projects
1 - 10 of 42
- Fruit and vegetable cell wall material for texturizing food systems: potentials for dysphagia managementFrom1 Nov 2023 → TodayFunding: FWO fellowships
- Insight into enzymatic conversions due to PEF-induced cell membrane permeabilisation in plant-based tissue: potential to steer aroma functionality?From8 Sep 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Process-structure-function relations in plant-based foodsFrom15 Aug 2023 → TodayFunding: BOF - various
- Insight into enzymatic conversions due to PEF-induced cell membrane permeabilisation in plant-based tissue: potential to steer aroma functionality?From1 Jan 2023 → TodayFunding: FWO research project (including WEAVE projects)
- Insight into the digestive functionality of pulses as influenced by processingFrom1 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- INGENIOUS HETEROGENEOUS BEANS: unravelling variation during hydrothermal processing and digestionFrom1 Oct 2022 → TodayFunding: BOF - projects
- Impact of processing and storage on the technological and sensorial functionality of pulse-based food productsFrom1 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Developing a safe and shelf-stable bio-actives rich flour from commonly consumed vegetables in UgandaFrom26 Sep 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Master of Science in Food Technology (InterUniversity Programme in Food Technology IUPFOOD)From1 Sep 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- The impact of common bean cooking and regeneration on the functional properties of the final productFrom27 Sep 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
Publications
341 - 350 of 359
- The kinetics of acrylamide formation/elimination in asparagine-glucose systems at different initial reactant concentrations and ratios(2008)
Authors: Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx
Pages: 719 - 729 - Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability(2008)
Authors: Inneke Oey, Marc Hendrickx, Ann Van Loey
Pages: 178 - 186 - High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. Italica) tissue(2008)
Authors: Philippe Verlinde, Inneke Oey, Marc Hendrickx, Ann Van Loey
Pages: 220 - 229 - L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men(2008)
Authors: Philippe Verlinde, Inneke Oey, Marc Hendrickx, Ann Van Loey
Pages: 1124 - 1230 - Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis(2008)
Authors: Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx
Pages: 6460 - 6470 - Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue(2008)
Authors: Ans De Roeck, Ann Van Loey, Marc Hendrickx
Pages: 1225 - 1235 - Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)(2008)
Authors: Ann Van Loey, Marc Hendrickx
Pages: 1436 - 1449 - Use of pectinmethylesterase and calcium in osmotic dehydration and osmodehydrofreezing of strawberries(2008)
Authors: Sandy Van Buggenhout, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 1145 - 1154 - Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)(2008)
Authors: Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx
Pages: 51 - 58 - High pressure processing to optimise the quality of in-pack processed fruit and vegetables(2008)
Authors: Ann Van Loey, Marc Hendrickx
Pages: 338 - 357Number of pages: 20