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Sandy Van Buggenhout

Showing results (1-10 of 19) with videos related to

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Journal of Food Science|May 4, 2011
Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulpInes Colle, Lien Lemmens, Sandy Van Buggenhout, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Influence of pectin conversions combined with high pressure shift freezing on the texture of frozen carrotsSandy Van Buggenhout, Truc Tran Thanh, Daniel Sila, et al.
Journal of Agricultural and Food Chemistry|December 3, 2010
Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrotsLien Lemmens, Sandy Van Buggenhout, Ann M Van Loey, et al.
Food Chemistry|February 16, 2013
Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processingGriet Knockaert, Sudheer K Pulissery, Lien Lemmens, et al.
Journal of Agricultural and Food Chemistry|September 25, 2012
Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oilGriet Knockaert, Sudheer K Pulissery, Lien Lemmens, et al.
Food Chemistry|September 8, 2012
Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: effect of additional thermal and high pressure processingGriet Knockaert, Sudheer K Pulissery, Ines Colle, et al.
Journal of Agricultural and Food Chemistry|March 8, 2011
Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: a case study on carrotsLien Lemmens, Ines J P Colle, Sandy Van Buggenhout, et al.
Food Chemistry|December 16, 2017
Unravelling process-induced pectin changes in the tomato cell wall: An integrated approachStefanie Christiaens, Sandy Van Buggenhout, Ken Houben, et al.
Journal of Agricultural and Food Chemistry|April 13, 2010
A pectin-methylesterase-inhibitor-based molecular probe for in situ detection of plant pectin methylesterase activityRuben P Jolie, Thomas Duvetter, Evelien Vandevenne, et al.
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food SuspensionsKatlijn R N Moelants, Ruth Cardinaels, Sandy Van Buggenhout, et al.
Pageof 2

Showing results (1-10 of 19) with videos related to

Sort By:
Pageof 2
Journal of Food Science|May 4, 2011
Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulpInes Colle, Lien Lemmens, Sandy Van Buggenhout, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Influence of pectin conversions combined with high pressure shift freezing on the texture of frozen carrotsSandy Van Buggenhout, Truc Tran Thanh, Daniel Sila, et al.
Journal of Agricultural and Food Chemistry|December 3, 2010
Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrotsLien Lemmens, Sandy Van Buggenhout, Ann M Van Loey, et al.
Food Chemistry|February 16, 2013
Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processingGriet Knockaert, Sudheer K Pulissery, Lien Lemmens, et al.
Journal of Agricultural and Food Chemistry|September 25, 2012
Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oilGriet Knockaert, Sudheer K Pulissery, Lien Lemmens, et al.
Food Chemistry|September 8, 2012
Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: effect of additional thermal and high pressure processingGriet Knockaert, Sudheer K Pulissery, Ines Colle, et al.
Journal of Agricultural and Food Chemistry|March 8, 2011
Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: a case study on carrotsLien Lemmens, Ines J P Colle, Sandy Van Buggenhout, et al.
Food Chemistry|December 16, 2017
Unravelling process-induced pectin changes in the tomato cell wall: An integrated approachStefanie Christiaens, Sandy Van Buggenhout, Ken Houben, et al.
Journal of Agricultural and Food Chemistry|April 13, 2010
A pectin-methylesterase-inhibitor-based molecular probe for in situ detection of plant pectin methylesterase activityRuben P Jolie, Thomas Duvetter, Evelien Vandevenne, et al.
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food SuspensionsKatlijn R N Moelants, Ruth Cardinaels, Sandy Van Buggenhout, et al.
Pageof 2