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Heat transfer is mainly influenced by can geometry and product type. Agitating retorts have been widely used for heat transfer for liquid foods. Since convective heat transfer coefficient is high, this leaves the container geometry the only option to increase heat transfer rate and decrease process time for quality improvement. This is even valid for agitation processes due to applied limitation in the rotation rates. A recent innovation for this purpose was the introduction of toroidal cans. Therefore, the objective of this study was to investigate the potential of novel toroidal can geometries in processing of liquid and solid-liquid mixtures during an end-over-end (EoE) rotation canning process to decrease process time and improve product quality. For this purpose, canning was carried out using custom built toroidal cans processed in a horizontal multi-process EoE retort system. The products processed were distilled water, black salsify-water mix and tomato - based mushroom sauce. Temperature changes of the products were recorded during the EoE canning, and the results were analysed for the heating rate. Combination of toroidal cans and EoE agitation process resulted in a significant reduction in the process time depending upon the viscosity of the product. The results demonstrated the effect of product viscosity and toroidal can geometry on reducing process time. These results were shared with industrial partners and stakeholders to evaluate the potential implementation at industrial scale for expected increased energy efficiency with improved product quality.
Bart Van Droogenbroeck; Ozan Altin; Eda Coskun; Estelle De Paepe; Ferruh Erdogdu. Toroidal cans for thermal processing of liquid and solid-liquid mixtures under static and end-over-end rotation. Innovative Food Science & Emerging Technologies 2020, 67, 102554 .
AMA StyleBart Van Droogenbroeck, Ozan Altin, Eda Coskun, Estelle De Paepe, Ferruh Erdogdu. Toroidal cans for thermal processing of liquid and solid-liquid mixtures under static and end-over-end rotation. Innovative Food Science & Emerging Technologies. 2020; 67 ():102554.
Chicago/Turabian StyleBart Van Droogenbroeck; Ozan Altin; Eda Coskun; Estelle De Paepe; Ferruh Erdogdu. 2020. "Toroidal cans for thermal processing of liquid and solid-liquid mixtures under static and end-over-end rotation." Innovative Food Science & Emerging Technologies 67, no. : 102554.
By-products of Belgian endive represent an interesting yet underutilised source of dietary fibre (DF). Dietary fibre concentrates (DFC) that are low in sugar and neutral in taste are sought by the food industry to increase DF content and improve texture in food products. The aim was to set up a biorefinery process to produce DFC from forced roots of Belgian endive (DFC-BE) and characterise the resulting product. As a control, non-treated forced roots powder (FRP-BE) was tested. Water extraction significantly (p<0.05) decreased the content of sugars, phenolic acids (PA) and sesquiterpene lactones (SL) in DFC-BE. In contrast, total dietary fibre concentration (TDF) was higher in DFC-BE (81.82 g/ 100g DW) in comparison to FRP-BE (49.04 g/100g DW). DFC-BE offers an excellent water holding capacity (WHC) of 14.71 g water/g DW and a swelling capacity (SWC) of 23.46 mL water/g DW, suggesting possible use as a functional food ingredient.
Anna Twarogowska; Christof Van Poucke; Bart Van Droogenbroeck. Upcycling of Belgian endive (Cichorium intybus var. foliosum) by-products. Chemical composition and functional properties of dietary fibre root powders. Food Chemistry 2020, 332, 127444 .
AMA StyleAnna Twarogowska, Christof Van Poucke, Bart Van Droogenbroeck. Upcycling of Belgian endive (Cichorium intybus var. foliosum) by-products. Chemical composition and functional properties of dietary fibre root powders. Food Chemistry. 2020; 332 ():127444.
Chicago/Turabian StyleAnna Twarogowska; Christof Van Poucke; Bart Van Droogenbroeck. 2020. "Upcycling of Belgian endive (Cichorium intybus var. foliosum) by-products. Chemical composition and functional properties of dietary fibre root powders." Food Chemistry 332, no. : 127444.
There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh consumption, and a fraction of the production is unsuited for fresh consumption sale (unacceptable color, shape, maturity, lesions, etc.). In countries where the facilities and infrastructure for tomato processing is lacking, these tomatoes are normally destroyed, used as landfilling or animal feed, and represent an economic loss for producers and negative environmental impact. Likewise, there is also a potential in the tomato processing industry to valorize side streams and reduce waste. The present paper provides an overview of tomato production in Europe and the strategies employed for processing and valorization of tomato side streams and waste fractions. Special emphasis is put on the four tomato-producing countries Norway, Belgium, Poland, and Turkey. These countries are very different regards for example their climatic preconditions for tomato production and volumes produced, and represent the extremes among European tomato producing countries. Postharvest treatments and applications for optimized harvest time and improved storage for premium raw material quality are discussed, as well as novel, sustainable processing technologies for minimum waste and side stream valorization. Preservation and enrichment of lycopene, the primary health promoting agent and sales argument, is reviewed in detail. The European volume of tomato postharvest wastage is estimated at >3 million metric tons per year. Together, the optimization of harvesting time and preprocessing storage conditions and sustainable food processing technologies, coupled with stabilization and valorization of processing by-products and side streams, can significantly contribute to the valorization of this underutilized biomass.
Trond Løvdal; Bart Van Droogenbroeck; Evren Caglar Eroglu; Stanislaw Kaniszewski; Giovanni Agati; Michel Verheul; Dagbjørn Skipnes. Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples. Foods 2019, 8, 229 .
AMA StyleTrond Løvdal, Bart Van Droogenbroeck, Evren Caglar Eroglu, Stanislaw Kaniszewski, Giovanni Agati, Michel Verheul, Dagbjørn Skipnes. Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples. Foods. 2019; 8 (7):229.
Chicago/Turabian StyleTrond Løvdal; Bart Van Droogenbroeck; Evren Caglar Eroglu; Stanislaw Kaniszewski; Giovanni Agati; Michel Verheul; Dagbjørn Skipnes. 2019. "Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples." Foods 8, no. 7: 229.
Double-blind, placebo-controlled food challenge (DBPCFC) is considered the gold standard for food allergy diagnosis. However, this test is rarely performed routinely in clinical practice because of various practical issues, e.g. the lack of a standardized matrix preparation. The aim of this study was to develop and validate a convenient DBPCFC matrix, that can easily be implemented in daily clinical practice. The focus of this study was the blinding of hazelnuts, whereby the hazelnuts retained as much as possible their allergenicity and could be mixed homogenously in low-doses to the matrices. A basophil-activation test (BAT), microbial tests and an LC-MS/MS test were performed to assess respectively the allergenicity of the used hazelnuts, the microbial stability of the novel developed matrices and the homogeneity of the hazelnuts in the matrices. A sensory test was conducted to validate the blinding of the hazelnuts in the matrices. A pilot DBPCFC study included eight patients as proof of concept. The BAT-test gave the first insights concerning the retained allergenicity of the hazelnuts. The microbial safety could be assured after 12 months of storage. Sufficient masking was assessed by several sensory tests. Homogeneous hazelnut distribution could be achieved for the different hazelnut concentrations. The DBPCFC’s results showed diverse allergic responders (from no reactions to distinct objective symptoms). A novel stable and validated DBPCFC matrix using raw hazelnuts has been developed that allows easy preparation in a standardized way for convenient use in daily clinical practice. Trial registration EC Project number: EC/2015/0852; Date of registration: 13 Oct 2015; End date: 01 Feb 2017
Marjolein Vandekerckhove; Bart Van Droogenbroeck; Marc De Loose; Katleen Coudijzer; Marc Coppens; Philippe Gevaert; Hilde Lapeere. Development and validation of a standardized double-blind, placebo-controlled food challenge matrix for raw hazelnuts. Clinical and Translational Allergy 2018, 8, 3 .
AMA StyleMarjolein Vandekerckhove, Bart Van Droogenbroeck, Marc De Loose, Katleen Coudijzer, Marc Coppens, Philippe Gevaert, Hilde Lapeere. Development and validation of a standardized double-blind, placebo-controlled food challenge matrix for raw hazelnuts. Clinical and Translational Allergy. 2018; 8 (1):3.
Chicago/Turabian StyleMarjolein Vandekerckhove; Bart Van Droogenbroeck; Marc De Loose; Katleen Coudijzer; Marc Coppens; Philippe Gevaert; Hilde Lapeere. 2018. "Development and validation of a standardized double-blind, placebo-controlled food challenge matrix for raw hazelnuts." Clinical and Translational Allergy 8, no. 1: 3.
The recent detection of nuts (including peanut) in spices across the globe has led to enormous recalls of several spices and food products in the last two years. The lack of validated detection methods specific for spices makes it difficult to assess allergen presence at trace levels. Because of the urgent need for confirmation of possible peanut presence in chili peppers, an LC-MS/MS method was optimized and developed for this particular food matrix. Although several studies optimized LC-MS detection strategies specific for peanuts, the presence of complex components in the spices (e.g., phenolic components) makes method optimization and validation necessarily. Focus was laid on validation of the method with real incurred chili peppers (whereby a known amount of peanut is added) at low concentrations, to deal with possible matrix interferences. LC-MS/MS proves to be a good alternative to the currently most applied methods (ELISA and RT-PCR) and can be used as a complementary method of analysis when results are unclear. Peanut marker peptides were selected based on their abundancy in digested incurred chili peppers. The limit of detection was determined to be 24 ppm (mg peanut/kg), a level whereby the risk for potential allergic reactions is zero, considering the typical portion size of spices. The chili pepper powder under investigation proved to contain low levels of peanuts after LC-MS/MS, ELISA, and RT-PCR testing. Standard curve of the detected peanuts in chili pepper samples using the novel LC-MS/MS method
Marjolein Vandekerckhove; Bart Van Droogenbroeck; Marc De Loose; Isabel Taverniers; Els Daeseleire; Philippe Gevaert; Hilde Lapeere; Christof Van Poucke. Development of an LC-MS/MS method for the detection of traces of peanut allergens in chili pepper. Analytical and Bioanalytical Chemistry 2017, 409, 5201 -5207.
AMA StyleMarjolein Vandekerckhove, Bart Van Droogenbroeck, Marc De Loose, Isabel Taverniers, Els Daeseleire, Philippe Gevaert, Hilde Lapeere, Christof Van Poucke. Development of an LC-MS/MS method for the detection of traces of peanut allergens in chili pepper. Analytical and Bioanalytical Chemistry. 2017; 409 (22):5201-5207.
Chicago/Turabian StyleMarjolein Vandekerckhove; Bart Van Droogenbroeck; Marc De Loose; Isabel Taverniers; Els Daeseleire; Philippe Gevaert; Hilde Lapeere; Christof Van Poucke. 2017. "Development of an LC-MS/MS method for the detection of traces of peanut allergens in chili pepper." Analytical and Bioanalytical Chemistry 409, no. 22: 5201-5207.
Lies Kips; Domien De Paepe; Nathalie Bernaert; Stephanie Van Weyenberg; Els Van Pamel; Marc De Loose; Katleen Raes; Bart Van Droogenbroeck. Using a novel spiral-filter press technology to biorefine horticultural by-products: The case of tomato. Part II: Evaluation of the process impact on the physical tomato juice quality. Innovative Food Science & Emerging Technologies 2016, 38, 213 -220.
AMA StyleLies Kips, Domien De Paepe, Nathalie Bernaert, Stephanie Van Weyenberg, Els Van Pamel, Marc De Loose, Katleen Raes, Bart Van Droogenbroeck. Using a novel spiral-filter press technology to biorefine horticultural by-products: The case of tomato. Part II: Evaluation of the process impact on the physical tomato juice quality. Innovative Food Science & Emerging Technologies. 2016; 38 ():213-220.
Chicago/Turabian StyleLies Kips; Domien De Paepe; Nathalie Bernaert; Stephanie Van Weyenberg; Els Van Pamel; Marc De Loose; Katleen Raes; Bart Van Droogenbroeck. 2016. "Using a novel spiral-filter press technology to biorefine horticultural by-products: The case of tomato. Part II: Evaluation of the process impact on the physical tomato juice quality." Innovative Food Science & Emerging Technologies 38, no. : 213-220.
Lies Kips; Domien De Paepe; Nathalie Bernaert; Els Van Pamel; Marc De Loose; Katleen Raes; Bart Van Droogenbroeck. Using a novel spiral-filter press technology to biorefine horticultural by-products: The case of tomato. Part I: Process optimization and evaluation of the process impact on the antioxidative capacity. Innovative Food Science & Emerging Technologies 2016, 38, 198 -205.
AMA StyleLies Kips, Domien De Paepe, Nathalie Bernaert, Els Van Pamel, Marc De Loose, Katleen Raes, Bart Van Droogenbroeck. Using a novel spiral-filter press technology to biorefine horticultural by-products: The case of tomato. Part I: Process optimization and evaluation of the process impact on the antioxidative capacity. Innovative Food Science & Emerging Technologies. 2016; 38 ():198-205.
Chicago/Turabian StyleLies Kips; Domien De Paepe; Nathalie Bernaert; Els Van Pamel; Marc De Loose; Katleen Raes; Bart Van Droogenbroeck. 2016. "Using a novel spiral-filter press technology to biorefine horticultural by-products: The case of tomato. Part I: Process optimization and evaluation of the process impact on the antioxidative capacity." Innovative Food Science & Emerging Technologies 38, no. : 198-205.
Geert Haesaert; Jack H. Vossen; René Custers; Marc De Loose; Anton Haverkort; Betty Heremans; Ronald Hutten; Geert Kessel; Sofie Landschoot; Bart Van Droogenbroeck; Richard G.F. Visser; Godelieve Gheysen. Transformation of the potato variety Desiree with single or multiple resistance genes increases resistance to late blight under field conditions. Crop Protection 2015, 77, 163 -175.
AMA StyleGeert Haesaert, Jack H. Vossen, René Custers, Marc De Loose, Anton Haverkort, Betty Heremans, Ronald Hutten, Geert Kessel, Sofie Landschoot, Bart Van Droogenbroeck, Richard G.F. Visser, Godelieve Gheysen. Transformation of the potato variety Desiree with single or multiple resistance genes increases resistance to late blight under field conditions. Crop Protection. 2015; 77 ():163-175.
Chicago/Turabian StyleGeert Haesaert; Jack H. Vossen; René Custers; Marc De Loose; Anton Haverkort; Betty Heremans; Ronald Hutten; Geert Kessel; Sofie Landschoot; Bart Van Droogenbroeck; Richard G.F. Visser; Godelieve Gheysen. 2015. "Transformation of the potato variety Desiree with single or multiple resistance genes increases resistance to late blight under field conditions." Crop Protection 77, no. : 163-175.
In this study, advantages and disadvantages of the innovative, low-oxygen spiral-filter press system were studied in comparison with the belt press, commonly applied in small and medium size enterprises for the production of cloudy apple juice. On the basis of equivalent throughput, a higher juice yield could be achieved with spiral-filter press. Also a more turbid juice with a higher content of suspended solids could be produced. The avoidance of enzymatic browning during juice extraction led to an attractive yellowish juice with an elevated phenolic content. Moreover, it was found that juice produced with spiral-filter press demonstrates a higher retention of phenolic compounds during the downstream processing steps and storage. The results demonstrates the advantage of the use of a spiral-filter press in comparison with belt press in the production of a high quality cloudy apple juice rich in phenolic compounds, without the use of oxidation inhibiting additives.
Domien De Paepe; Katleen Coudijzer; Bart Noten; Dirk Valkenborg; Kelly Servaes; Marc De Loose; Ludo Diels; Stefan Voorspoels; Bart Van Droogenbroeck. A comparative study between spiral-filter press and belt press implemented in a cloudy apple juice production process. Food Chemistry 2015, 173, 986 -996.
AMA StyleDomien De Paepe, Katleen Coudijzer, Bart Noten, Dirk Valkenborg, Kelly Servaes, Marc De Loose, Ludo Diels, Stefan Voorspoels, Bart Van Droogenbroeck. A comparative study between spiral-filter press and belt press implemented in a cloudy apple juice production process. Food Chemistry. 2015; 173 ():986-996.
Chicago/Turabian StyleDomien De Paepe; Katleen Coudijzer; Bart Noten; Dirk Valkenborg; Kelly Servaes; Marc De Loose; Ludo Diels; Stefan Voorspoels; Bart Van Droogenbroeck. 2015. "A comparative study between spiral-filter press and belt press implemented in a cloudy apple juice production process." Food Chemistry 173, no. : 986-996.
Evaluating the effect of domestic cooking on the health benefits of vegetables has great practical importance. However, only a limited number of reports provide information on the effect of these treatments on the antioxidant capacity, polyphenol and S-alk(en)yl-L-cysteine sulfoxide (ACSO, e.g. isoalliin and methiin) content of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum). In the present study, the antioxidant capacity of leek was highly influenced by cooking (blanching, boiling and steaming). Boiling had a negative effect on total phenolic content in the white shaft and green leaves. An obvious increase could be observed in the antioxidant capacity of the steamed green leaves, while steaming did not influence the polyphenolic content. Remarkably, blanching resulted in a slight increase in the ACSO content. Subjecting leek samples to a longer thermal treatment appeared to have a negative influence on the ACSO content in leek. Steaming was also responsible for a decrease in ACSOs. Methiin was less susceptible to heat treatment than isoalliin. In general, steaming appeared to be responsible for better retention of the bioactive compounds present in leek compared with boiling.
Nathalie Bernaert; Marc De Loose; Erik Van Bockstaele; Bart Van Droogenbroeck. Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum ). Journal of the Science of Food and Agriculture 2013, 94, 1168 -1174.
AMA StyleNathalie Bernaert, Marc De Loose, Erik Van Bockstaele, Bart Van Droogenbroeck. Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum ). Journal of the Science of Food and Agriculture. 2013; 94 (6):1168-1174.
Chicago/Turabian StyleNathalie Bernaert; Marc De Loose; Erik Van Bockstaele; Bart Van Droogenbroeck. 2013. "Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum )." Journal of the Science of Food and Agriculture 94, no. 6: 1168-1174.
Leek is grown for its thickened cylindrical white shaft made up of long leaf bases. Despite the potentially valuable nutritional profile of the green leaves, a large portion remains unused owing its restricted culinary applications. This large quantity of this plant biomass could be valorized given an adequate stabilization method. In this study, we examined leek fermentation with regard to antioxidant changes. The oxygen radical absorbance capacity (ORAC) increased by 62% when the green leaves were fermented for 21 days, while 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity did not increase significantly. Fermentation resulted in an increase of endogenous polyphenolic compounds such as ferulic acid, astragalin, luteolin and naringenin. Moreover, fermentation stimulated the production of a series of polyphenolic compounds that were not present in the fresh leek. The flavour precursors in leek, i.e. methiin and isoalliin, were reduced by 91-93% and 100%, respectively, when spontaneous fermentation was allowed to occur on the white shaft and green leaves. Our results demonstrated that application of fermentation resulted in a higher ORAC value and polyphenol content of the leek plant, especially in the green leaves. These results indicate the nutritional relevance of fermentation, which hold promise as a stabilization technique.
Nathalie Bernaert; Dorrit Wouters; Luc De Vuyst; Domien De Paepe; Hervé De Clercq; Erik Van Bockstaele; Marc De Loose; Bart Van Droogenbroeck. Antioxidant changes of leek (Allium ampeloprasumvar.porrum) during spontaneous fermentation of the white shaft and green leaves. Journal of the Science of Food and Agriculture 2013, 93, 2146 -2153.
AMA StyleNathalie Bernaert, Dorrit Wouters, Luc De Vuyst, Domien De Paepe, Hervé De Clercq, Erik Van Bockstaele, Marc De Loose, Bart Van Droogenbroeck. Antioxidant changes of leek (Allium ampeloprasumvar.porrum) during spontaneous fermentation of the white shaft and green leaves. Journal of the Science of Food and Agriculture. 2013; 93 (9):2146-2153.
Chicago/Turabian StyleNathalie Bernaert; Dorrit Wouters; Luc De Vuyst; Domien De Paepe; Hervé De Clercq; Erik Van Bockstaele; Marc De Loose; Bart Van Droogenbroeck. 2013. "Antioxidant changes of leek (Allium ampeloprasumvar.porrum) during spontaneous fermentation of the white shaft and green leaves." Journal of the Science of Food and Agriculture 93, no. 9: 2146-2153.
Extracts of 31 leek cultivars were analyzed using liquid chromatography–tandem mass spectrometry (HPLC-MS/MS) to determine the distribution of the two most abundant S-alk(en)yl-l-cysteine sulfoxides (ACSOs) in leek, that is, isoalliin and methiin. The isoalliin concentration of the white shaft and green leaves of the 31 leek cultivars varied from 15 to 53 mg/g dry weight (dw) and from 9 to 45 mg/g dw, respectively, whereas the methiin concentration varied from 3 to 16 mg/g dw and from 1 to 10 mg/g dw, respectively. Leek cultivar and tissue had an effect on the ACSO amounts. Cultivars Artico and Apollo F1 rated highest for the mean isoalliin and methiin concentration, respectively. In general, the whole leek plant of the winter leek cultivars contained a significantly higher ACSO amount than the summer and autumn cultivars. To determine whether this difference was attributed to the cultivar background or time of harvest, ACSOs were also quantitated in nine leek hybrids at four different stages during the next growth season. The amounts of ACSO changed significantly during the growth season, indicating the importance of harvest at specific time moments, although there was still an effect of cultivar on the ACSO amounts.
Nathalie Bernaert; Lien Goetghebeur; Hervé De Clercq; Marc De Loose; Els Daeseleire; Els Van Pamel; Erik Van Bockstaele; Bart Van Droogenbroeck. Influence of Cultivar and Harvest Time on the Amounts of Isoalliin and Methiin in Leek (Allium ampeloprasum var. porrum). Journal of Agricultural and Food Chemistry 2012, 60, 10910 -10919.
AMA StyleNathalie Bernaert, Lien Goetghebeur, Hervé De Clercq, Marc De Loose, Els Daeseleire, Els Van Pamel, Erik Van Bockstaele, Bart Van Droogenbroeck. Influence of Cultivar and Harvest Time on the Amounts of Isoalliin and Methiin in Leek (Allium ampeloprasum var. porrum). Journal of Agricultural and Food Chemistry. 2012; 60 (44):10910-10919.
Chicago/Turabian StyleNathalie Bernaert; Lien Goetghebeur; Hervé De Clercq; Marc De Loose; Els Daeseleire; Els Van Pamel; Erik Van Bockstaele; Bart Van Droogenbroeck. 2012. "Influence of Cultivar and Harvest Time on the Amounts of Isoalliin and Methiin in Leek (Allium ampeloprasum var. porrum)." Journal of Agricultural and Food Chemistry 60, no. 44: 10910-10919.
Extracts of the white shaft and green leaves of 30 leek cultivars were investigated for their antioxidant properties, total phenolic (TP) and l-ascorbic acid (AA) content. The measured antioxidant properties included free radical scavenging activities against peroxyl (ORAC) and 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH) and their Fe3+ reducing capacity (FRAP). The results from this study suggest that the green leek leaves generally have significantly stronger antioxidant properties than the white shaft. Correlation analysis between the TP and the AA content and the antioxidant activity showed that phenolics and ascorbic acid contribute significantly to the antioxidant activity of leek. The three antioxidant activity assays were all correlated for the extracts of the white shaft of the 30 leek cultivars. Principal component analysis (PCA) elucidated the influence of part and type of cultivar on the antioxidant capacity, TP, and l-ascorbic acid content, whilst the breeding strategy and seed company had no influence.
Nathalie Bernaert; Domien De Paepe; Charlotte Bouten; Hervé De Clercq; Derek Stewart; Erik Van Bockstaele; Marc De Loose; Bart Van Droogenbroeck. Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum). Food Chemistry 2012, 134, 669 -677.
AMA StyleNathalie Bernaert, Domien De Paepe, Charlotte Bouten, Hervé De Clercq, Derek Stewart, Erik Van Bockstaele, Marc De Loose, Bart Van Droogenbroeck. Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum). Food Chemistry. 2012; 134 (2):669-677.
Chicago/Turabian StyleNathalie Bernaert; Domien De Paepe; Charlotte Bouten; Hervé De Clercq; Derek Stewart; Erik Van Bockstaele; Marc De Loose; Bart Van Droogenbroeck. 2012. "Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)." Food Chemistry 134, no. 2: 669-677.
Vasconcellea, comprising 21 species, is the largest genus of the Caricaceae, best known for the monotypic genus Carica, including papaya (C. papaya), one of the most important tropical fruit crops. It is distributed from Mexico to Chile, with the center of diversity in Ecuador and Colombia. Because of their preference for higher altitudes, most Vasconcellea species are referred to as highland or mountain papayas. Currently, five of them are threatened and red-listed and four are not found in protected areas, while none of them are currently present in seed collections, raising questions on their conservation and urging for rapid action. Some Vasconcellea species have potential as novel tropical fruits, particularly V.?×?heilbornii, V.?cundinamarcensis, and V. goudotiana, which are being used for a growing (niche) market for new exotic products. As a source of papain, several Vasconcellea species show proteolytic activity up to 17 times as high as that of papaya. Others are being used as a source of new genes for papaya breeding, particularly for disease resistance (especially against papaya ringspot virus), cold tolerance, and specific organoleptic traits. Optimal use of Vasconcellea genetic resources requires a better understanding of its genetic potential, as well as the development of technologies to create intergeneric hybrids with papaya, as conventional breeding faces significant barriers. Cytogenetic and molecular studies, based on AFLP, PCR-RFLP, and SRR analysis, have allowed a better understanding of the evolution of the main Vasconcellea species, indicating complex hybridization and introgression processes among multiple species, which contrasts with the straightforward domestication of the common papaya. Genomic research in Vasconcellea has been limited to the sequencing of some gene fragments and the development of BAC libraries for a few species. Recent progress on papaya genomics, the development of a high-density genetic map, and the sequencing of the genome will help in the identification of genes of interest in Vasconcellea, either for papaya breeding or for the development of Vasconcellea species as new crops. (Résumé d'auteur
Xavier Scheldeman; Tina Kyndt; Geo Coppens D’Eeckenbrugge; Ray Ming; Rod Drew; Bart Van Droogenbroeck; Patrick Van Damme; Paul H. Moore. Vasconcellea. Wild Crop Relatives: Genomic and Breeding Resources 2011, 213 -249.
AMA StyleXavier Scheldeman, Tina Kyndt, Geo Coppens D’Eeckenbrugge, Ray Ming, Rod Drew, Bart Van Droogenbroeck, Patrick Van Damme, Paul H. Moore. Vasconcellea. Wild Crop Relatives: Genomic and Breeding Resources. 2011; ():213-249.
Chicago/Turabian StyleXavier Scheldeman; Tina Kyndt; Geo Coppens D’Eeckenbrugge; Ray Ming; Rod Drew; Bart Van Droogenbroeck; Patrick Van Damme; Paul H. Moore. 2011. "Vasconcellea." Wild Crop Relatives: Genomic and Breeding Resources , no. : 213-249.
Various legislations worldwide provide a framework for the authorization of genetically modified organisms (GMOs) and products derived therefrom [1]. Despite these regulations, novel GMOs occasionally enter the market without authorization [2–22] (Table 1) and are referred to as unauthorized GMOs (UGMs). The presence of UGMs in food and feed raises safety and labeling concerns, and challenges international trade [23, 24]. Recently reported UGM incidents have created an urgent need to harmonize regulations at a global level, and call for appropriate strategies to discover UGMs. However, some novel UGMs are intrinsically difficult to detect using current analytical strategies for reasons outlined herein. We therefore propose a paradigm shift in the way UGMs can be discovered: a documentation-based screening for products that potentially contain UGMs using knowledge technologies, followed by analytical confirmation. Here, we will describe the main concepts of the novel approac
Tom Ruttink; Dany Morisset; Bart Van Droogenbroeck; Nada Lavrač; Guy L. M. Van Den Eede; Jana Žel; Marc De Loose. Knowledge-technology-based discovery of unauthorized genetically modified organisms. Analytical and Bioanalytical Chemistry 2009, 396, 1951 -1959.
AMA StyleTom Ruttink, Dany Morisset, Bart Van Droogenbroeck, Nada Lavrač, Guy L. M. Van Den Eede, Jana Žel, Marc De Loose. Knowledge-technology-based discovery of unauthorized genetically modified organisms. Analytical and Bioanalytical Chemistry. 2009; 396 (6):1951-1959.
Chicago/Turabian StyleTom Ruttink; Dany Morisset; Bart Van Droogenbroeck; Nada Lavrač; Guy L. M. Van Den Eede; Jana Žel; Marc De Loose. 2009. "Knowledge-technology-based discovery of unauthorized genetically modified organisms." Analytical and Bioanalytical Chemistry 396, no. 6: 1951-1959.