Ann M Van Loey
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Explore the profile of Ann M Van Loey including associated specialties, affiliations and a list of published articles.
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Recent Articles
1.
De Laet E, Bernaerts T, Morren L, Vanmarcke H, Van Loey A
Foods
. 2025 Feb;
14(3).
PMID: 39942027
The effect of different cell wall degrading enzymes, cellulase (C) and hemicellulase (HC), during the enzyme-assisted extraction (EAE) of pectin from carrot pomace was investigated. The EAE with C and...
2.
Delbaere S, Bernaerts T, Verlooy G, Vancoillie F, Hendrickx M, Grauwet T, et al.
Food Res Int
. 2024 Aug;
192:114750.
PMID: 39147553
The volatile profiles of Brussels sprouts and leek, as affected by pretreatment combined with frozen storage were analyzed in the present work. The data revealed that, notwithstanding the effect upon...
3.
Vancoillie F, Verkempinck S, Hendrickx M, Van Loey A, Grauwet T
J Agric Food Chem
. 2024 Jul;
72(30):16545-16568.
PMID: 39012491
and vegetables are known for their unique, family specific, water-soluble phytochemicals, glucosinolates, and S-alk(en)yl-l-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as...
4.
Vancoillie F, Verkempinck S, Sluys L, De Maziere S, Van Poucke C, Hendrickx M, et al.
Food Chem
. 2024 Feb;
445:138644.
PMID: 38354638
Vegetables are frequently processed before consumption. However, vegetable functionalization continues beyond ingestion as the human digestive tract exposes vegetable products to various conditions (e.g. elevated temperature, pH alterations, enzymes, electrolytes,...
5.
Vancoillie F, Verkempinck S, Sluys L, De Maziere S, Delbaere S, Van Poucke C, et al.
Food Res Int
. 2023 Dec;
175:113764.
PMID: 38129057
Vegetable processing often consists of multiple processing steps. Research mostly focused on the impact of individual processing steps on individual health-related compounds. However, there is a need for more holistic...
6.
Delbaere S, Bernaerts T, Vangrunderbeek M, Vancoillie F, Hendrickx M, Grauwet T, et al.
Food Res Int
. 2023 May;
169:112864.
PMID: 37254313
Processing can affect (bio)chemical conversions in vegetables and can act on their volatile properties accordingly. In this study, the integrated effect of pretreatment and pasteurization on the volatile profile of...
7.
Delbaere S, Bernaerts T, Vangrunderbeek M, Vancoillie F, Hendrickx M, Grauwet T, et al.
Foods
. 2022 Sep;
11(18).
PMID: 36141018
Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed...
8.
Van Audenhove J, Bernaerts T, Putri N, Van Rooy L, Van Loey A, Hendrickx M
Food Res Int
. 2022 Apr;
155:111033.
PMID: 35400425
In the current study, the effect of different particle size reduction techniques, namely high-pressure homogenization (HPH) and cryogenic ball milling (CBM), on the microstructural and texturizing properties of the tomato...
9.
Van Audenhove J, Bernaerts T, Putri N, Okello E, Van Rooy L, Van Loey A, et al.
Foods
. 2021 Nov;
10(11).
PMID: 34828925
In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were...
10.
Noordraven L, Kim H, Hoogland H, Grauwet T, Van Loey A
Foods
. 2021 Nov;
10(11).
PMID: 34828904
Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe,...