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A VAN Loey

Explore the profile of A VAN Loey including associated specialties, affiliations and a list of published articles. Areas
Snapshot
Articles 23
Citations 58
Followers 0
Related Specialties
Environmental Health
Biology
Nutritional Sciences
Top 10 Co-Authors
M Hendrickx
C Smout
Indrawati
M T Nguyen
P Tobback
L Ludikhuyze
S DE Cordt
T Grauwet
D N Sila
I Van der Plancken
Published In
Commun Agric Appl Biol Sci
Crit Rev Food Sci Nutr
Biotechnol Bioeng
J Agric Food Chem
J Food Prot
Affiliations
Soon will be listed here.
Recent Articles
1.
Theoretical Consideration on the Influence of the z-Value of a Single Component Time/Temperature Integrator on Thermal Process Impact Evaluation
VAN Loey A, Ludikhuyze L, Hendrickx M, DE Cordt S, Tobback P
J Food Prot . 2019 May; 58(1):39-48. PMID: 31121789
The allowed difference in z-value between a single component time/temperature integrator (SCTTI) and target attribute to measure the impact of a thermal process with a given accuracy was examined theoretically....
2.
Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet
Kebede B, Grauwet T, Mutsokoti L, Palmers S, Vervoort L, Hendrickx M, et al.
Commun Agric Appl Biol Sci . 2015 Apr; 79(1):143-5. PMID: 25864329
No abstract available.
3.
Recent advances in process assessment and optimisation
VAN Loey A, Hendrickx M, Smout C, Haentjens T, Tobback P
Meat Sci . 2011 Nov; 43S1:81-98. PMID: 22060643
After stating the general principle of food preservation, this paper focuses on currently available methods to evaluate quantitatively the integrated time temperature impact during and/or after a thermal preservation process....
4.
Manipulating the combined pressure-temperature stability of alpha-amylases from Bacillus species in the high pressure pasteurization range by the use of solvent engineering
Grauwet T, Van der Plancken I, Hendrickx M, VAN Loey A
Commun Agric Appl Biol Sci . 2008 Oct; 73(1):61-5. PMID: 18831246
No abstract available.
5.
Evaluation of the process impact of high hydrostatic pressure (HHP) treated foods: conceptual development of a pressure-temperature-time indicator (pTTI)
Grauwet T, Van der Plancken I, VAN Loey A, Hendrickx M
Commun Agric Appl Biol Sci . 2007 Nov; 72(1):195-8. PMID: 18018886
No abstract available.
6.
Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue
De Roeck A, Sila D, Duvetter T, VAN Loey A, Hendrickx M
Commun Agric Appl Biol Sci . 2007 Nov; 72(1):141-6. PMID: 18018876
No abstract available.
7.
Kinetics of the stability of broccoli (Brassica oleracea Cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments
Van Eylen D, Oey I, Hendrickx M, VAN Loey A
J Agric Food Chem . 2007 Feb; 55(6):2163-70. PMID: 17305356
The Brassicaceae plant family contains high concentrations of glucosinolates, which can be hydrolyzed by myrosinase yielding products having an anticarcinogenic activity. The pressure and temperature stabilities of endogenous broccoli myrosinase,...
8.
Effect of pressure and temperature combination on the stability of (6R,S) 5-methyl and (6R,S) 5-formyltetrahydrofolic acid in model system
Nguyen M, Oey I, Hendrickx M, VAN Loey A
Commun Agric Appl Biol Sci . 2006 Dec; 71(1):291-5. PMID: 17191524
No abstract available.
9.
Enzymatic firming of high-pressure frozen strawberry halves by means of exogenous pectinmethylesterase
Van Buggenhout S, Maes V, Messagie I, Duveiter T, VAN Loey A, Hendrickx M
Commun Agric Appl Biol Sci . 2005 Dec; 70(2):259-62. PMID: 16366321
No abstract available.
10.
Isobaric-isothermal degradation kinetics of (6R,S) 5-formyltetrahydrofolic acid
Nguyen M, Indrawati , VAN Loey A, Hendrickx M
Commun Agric Appl Biol Sci . 2005 Dec; 70(2):255-8. PMID: 16366320
No abstract available.