Projects
Valorization of insect fats Karel De Grote Hogeschool
Improvement in food products by use of nutritionally sound fats Ghent University
Will initially be conducted an extensive literature and patent search (WP1). During the project, the companies will receive a literature review in which a current state of affairs regarding this issue will be discussed. With this they will be able to greatly veruimen their current knowledge on the subject. This document will mainly focus be on one hand the effects of replacing saturated fats with more nutritionally sound fat and anderijds how ...
Valorization of fats from DAF (dissolved air flotation) sludge Karel De Grote Hogeschool
Evaluation of nonlinear ultrasonic propagation characteristics of fats during crystallization. KU Leuven
Fat crystallization plays a critical role in determining the macroscopic properties of fat containing food products, such as chocolate, butter and margarine. However, most of the currently used techniques to monitor fat crystallization are off-line techniques, while on-line techniques could have considerable financial benefits by avoiding expensive rework or disposal of out-of-specification products. The aim of this PhD research was therefore ...
Influence of partial glycerides on the micorstructural development and breakdown of crystallized fats Ghent University
To control the macroscopic properties of fat-based foods, thorough understanding of the underlying mechanisms and kinetics of microstructure development and breakdown is needed. It will be investigated how partial glycerides affect crystallization of different fat systems. Cryo-SEM methodologies will be developed to reveal the microstructure of the fat crystal networks. Finally, relationships between microstructure and its breakdown will be ...
Natural Antioxidants for Fats and Oils Karel De Grote Hogeschool
Insight into the contribution of proteins, fats and ingredients to the structure and physical stability of vegetarian meat analogues KU Leuven
Despite growing consumer interest in protein-rich alternatives to meat products, plant-based emulsified meat analogues often have sub-optimal texture compared to the meat products they imitate. This is partly due to the knowledge gap on the structure formation, techno-functional characteristics and underlying mechanisms of nontexturized proteins used. These questions are addressed by describing the influence and underlying mechanisms of plant ...