Publications
Brewing with 10% and 20% malted lentils : trials on laboratory and pilot scales Ghent University
Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at ...
Exploration of isoxanthohumol bioconversion from spent hops into 8-prenylnaringenin using resting cells of Eubacterium limosum Ghent University
Hops is an almost unique source of the potent phytoestrogen 8-prenylnaringenin (8-PN). As hops contain only low levels of 8-PN, synthesis may be more attractive than extraction. A strain of the Gram-positive Eubacterium limosum was isolated previously for 8-PN production from more abundant precursor isoxanthohumol (IX) from hops. In this study, spent hops, an industrial side stream from the beer industry, was identified as interesting source of ...
Rapid Evaporative Ionisation Mass Spectrometry (REIMS) for at-line boar taint classification Ghent University
At-line boar taint classification by means of Rapid Evaporative Ionisation Mass Spectrometry (REIMS) Ghent University
Increasing awareness of animal welfare has led to a European incentive to ban the surgical castration of piglets. A valid alternative for castration is the rearing of entire male pigs, but this allows the (re)occurrence of boar taint, an off-odour in meat from entire boars (1). Hence, due to adverse consumer reactions to pork with boar taint, the rearing of entire boars requires valid boar taint mitigation strategies. However, the introduction ...
Towards the valorization of pork with boar taint Ghent University
Single nucleotide polymorphisms and biochemical markers as complementary tools to characterize hops (Humulus lupulus L.) in brewing practice Ghent University
In brewing practice, the use of the appropriate hop variety is essential to produce consistent and high-quality beers. Yet, hop batches of the same variety cultivated in different geographical regions can display significant biochemical differences, resulting in specific taste- and aroma-related characteristics in beer. In this study, we illustrate the complementarity of genetic and biochemical fingerprinting methods to fully characterize hop ...
Les boissons végétales comme source naturelle de stérols végétaux libres et liés au glucose Ghent University
Plantaardige dranken als natuurlijke bron van vrije en glucosegebonden plantensterolen Ghent University
Analysis of the substrate specificity of α-L-arabinofuranosidases by DNA sequencer-aided fluorophore-assisted carbohydrate electrophoresis Ghent University
Carbohydrate-active enzyme discovery is often not accompanied by experimental validation, demonstrating the need for techniques to analyze substrate specificities of carbohydrate-active enzymes in an efficient manner. DNA sequencer-aided fluorophore-assisted carbohydrate electrophoresis (DSA-FACE) is utmost appropriate for the analysis of glycoside hydrolases that have complex substrate specificities. DSA-FACE is demonstrated here to be a highly ...