Research Explorer

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Frédéric Mestdagh

Prijzen & Erkenningen

62 Resultaten

2016

Acrylamide in potato products

Bruno De MeulenaerRaquel Catarino Medeiros VinciFrédéric Mestdagh

Hoofdstuk in een boek in Advances in potato chemistry and technology

2013

A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins

Tatiana CucuBart DevreeseBarbara KerkaertFrédéric MestdaghMartina SucicInez Van de PerreBruno De Meulenaer

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS

Barbara KerkaertFrédéric MestdaghMonica Obando ChavesTatiana CucuBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry

Bruno De MeulenaerTatiana CucuBarbara KerkaertFrédéric Mestdagh

Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador

Silvia Johana Ortiz UlloaJohn Van CampFrédéric MestdaghSilvana DonosoBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

2012

A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeCarlos Van PeteghemBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies

Raquel Catarino Medeiros VinciFrédéric MestdaghBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity

Barbara KerkaertFrédéric MestdaghTatiana CucuKshitij ShresthaJohn Van CampBruno De Meulenaer

A1 Artikel in een tijdschrift in AMINO ACIDS

2011

Can acrylamide be mitigated throughout the industrial production process of French fries?

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeCarlos Van PeteghemBruno De Meulenaer

Formation of semicarbazide upon hypochlorous acid treatment of nitrogen containing compounds

Barbara KerkaertFrédéric MestdaghBruno De Meulenaer

Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeBarbara KerkaertNathalie De MuerQuenten DenonCarlos Van PeteghemBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Industry's approaches to reduce acrylamide formation in French fries

Raquel Catarino Medeiros VinciFrédéric MestdaghBruno De Meulenaer

Interaction between whey proteins and lipids during light-induced oxidation

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids

Tatiana CucuBart DevreeseFrédéric MestdaghBarbara KerkaertBruno De Meulenaer

A1 Artikel in een tijdschrift in INTERNATIONAL DAIRY JOURNAL

2010

Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies

Wendie ClaeysKatleen BaertFrédéric MestdaghJ VercammenPaul DaenensBruno De MeulenaerGuy Maghuin-RogisterAndré Huyghebaert

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

Detection of hen's egg white lysozyme in food: comparison between a sensitive HPLC and a commercial ELISA method

Barbara KerkaertFrédéric MestdaghBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry

Raquel Catarino Medeiros VinciFrédéric MestdaghNathalie De MeurCarlos Van PeteghemBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry: a two year study

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeCarlos Van PeteghemBruno De Meulenaer

Evaluation of acrylamide mitigation recipes on industrial production of French fries

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeBarbara KerkaertNathalie De MuerCarlos Van PeteghemBruno De Meulenaer

Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

Interaction between whey proteins and lipids as result of light-induced oxidation

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

Photo-oxidation induced molecular changes in dairy proteins and their impact on their ACE inhibitory activity

Barbara KerkaertFrédéric MestdaghTatiana CucuJohn Van CampBruno De Meulenaer

Van grond tot mond : verlaging van het acrylamidegehalte in aardappelen

Bruno De MeulenaerFrédéric MestdaghRaquel Catarino Medeiros VinciChristof Van PouckeCarlos Van Peteghem

A4 Artikel in een tijdschrift in HET INGENIEURSBLAD

Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species

Tatiana CucuBart DevreeseFrédéric MestdaghBarbara KerkaertBruno De Meulenaer

2009

A farm-to-fork approach to lower acrylamide in fried potatoes

Frédéric MestdaghCarlos Van PeteghemBruno De Meulenaer

A2 Artikel in een tijdschrift in FOOD (ISLEWORTH)

Characterization of molecular changes induced by interactions between oxidizing lipids and selected protein mixtures

Tatiana CucuBruno De MeulenaerBarbara KerkaertFrédéric MestdaghBart Devreese

Evaluation of mitigation strategies for acrylamide formation in French fries on an industrial scale

Raquel Catarino Medeiros VinciBruno De MeulenaerCarlos Van PeteghemFrédéric Mestdagh

Industrially applicable mitigation strategies for acrylamide formation in French fries

Raquel Catarino Medeiros VinciFrédéric MestdaghCarlos Van PeteghemBruno De Meulenaer

Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

Photooxidation induced molecular changes in dairy proteins and their impact on their ACE-inhibitory activity

Barbara KerkaertFrédéric MestdaghTatiana CucuJohn Van CampBruno De Meulenaer

2008

Best entrance control for French fry industry regarding acrylamide prediction.

Raquel Catarino Medeiros VinciFrédéric MestdaghCarlos Van PeteghemBruno De Meulenaer

Changes induced in whey protein due to interactions with lipids

Tatiana CucuBruno De MeulenaerBarbara KerkaertFrédéric MestdaghBart Devreese

A4 Artikel in een tijdschrift in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Comparison of potato varieties between seasons and their potential for acrylamide formation

Bruno De MeulenaerTineke De WildeFrédéric MestdaghY GOVAERTWilfried OogheS FRASELLEK DEMEULEMEESTERCarlos Van PeteghemAndré CalusJM DEGROODT et al.

A1 Artikel in een tijdschrift in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Frédéric MestdaghJo MaertensTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Frédéric MestdaghTineke De WildeKarel DelporteCarlos Van PeteghemBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries

Frédéric MestdaghTineke De WildePieter CasteleinO NEMETHCarlos Van PeteghemBruno De Meulenaer

A1 Artikel in een tijdschrift in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Importance of oil degradation components in the formation of acrylamide in fried foodstuffs

Frédéric MestdaghPieter CasteleinCarlos Van PeteghemBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of the blanching process to reduce acrylamide in fried potatoes

Frédéric MestdaghTineke De WildeS FRASELLEY GOVAERTWilfried OogheJM DEGROODTRoland VerhéCarlos Van PeteghemBruno De Meulenaer

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

2007

Acrylamide: hype of realiteit?

Frédéric MestdaghBruno De Meulenaer

Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric MestdaghJo MaertensTineke De WildeTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric MestdaghJo MaertensTineke De WildeTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

Formation of acrylamide in potato products and its dietary exposure

Frédéric MestdaghBruno De MeulenaerCarlos Van Peteghem

Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products

Frédéric MestdaghJo MaertensKarel DelporteTineke De WildeCarlos Van PeteghemBruno De Meulenaer

Importance of a canteen lunch on the dietary intake of acrylamide

Frédéric MestdaghCarl LachatKatleen BaertEmmanuelle MoonsPatrick KolsterenCarlos Van PeteghemBruno De Meulenaer

A1 Artikel in een tijdschrift in MOLECULAR NUTRITION & FOOD RESEARCH

Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries

Frédéric MestdaghBruno De MeulenaerCarlos Van Peteghem

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric MestdaghJo MaertensTineke De WildeTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

2006

Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003

Tineke De WildeBruno De MeulenaerFrédéric MestdaghY GOVAERTS VANDEBURIEW OOGHES FRASELLEK DEMEULEMEESTERCarlos Van PeteghemA CALUS et al.

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Probabilistic exposure assessment of dietary acrylamide for students at Ghent University, Belgium

Frédéric MestdaghC LACHATBruno De MeulenaerK BAERTIsabelle SioenE MOONSPatrick KolsterenCarlos Van Peteghem

Role of water upon the formation of acrylamide in a potato model system

Frédéric MestdaghBruno De MeulenaerTatiana CucuCarlos Van Peteghem

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Selection criteria for potato tubers to minimize acrylamide formation during frying

Tineke De WildeBruno De MeulenaerFrédéric MestdaghY GOVAERTWilfried OogheS FRASELLEK DEMEULEMEESTERCarlos Van PeteghemA CALUSJM DEGROODT et al.

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The role of water on the formation of acrylamide in a potato model system

Frédéric MestdaghBruno De MeulenaerTatiana CucuCarlos Van Peteghem

2005

A model system to define the impact of specific factors influencing acrylamide formation in foods

Frédéric MestdaghBruno De MeulenaerCarlos Van Peteghem

Influence of oil type and oil quality on acrylamide formation of French fries

Frédéric MestdaghBruno De MeulenaerCarlos Van Peteghem

Influence of oil type on the amounts of acrylamide generated in a model system and in french fries

Frédéric MestdaghBruno De MeulenaerChristof Van PouckeChristel DetavernierC CROMPHOUTCarlos Van Peteghem

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of storage practices on acrylamide formation during potato frying

Tineke De WildeBruno De MeulenaerFrédéric MestdaghY GOVAERTS VANDEBURIEWilfried OogheS FRASELLEK DEMEULEMEESTERCarlos Van PeteghemA CALUS et al.

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protective influence of several packaging materials on light oxidation of milk

Frédéric MestdaghBruno De MeulenaerJessika De ClippeleerFrank DevlieghereAndré Huyghebaert

A1 Artikel in een tijdschrift in JOURNAL OF DAIRY SCIENCE

The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying

Tineke De WildeBruno De MeulenaerFrédéric MestdaghRoland VerhéY GOVAERTJ DEGROODTS VANDEBURIEK DEMEULEMEESTERA CALUSWilfried Ooghe et al.

Towards a better understanding in acrylamide formation, degradation and reduction in model system (and foodstuffs)

Frédéric MestdaghBruno De MeulenaerCarlos Van PeteghemN Lepoutre

2004

Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)

Frédéric MestdaghBruno De MeulenaerCarlos Van PeteghemC CromphoutOlivier Thas

2002

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

Tineke De WildeBruno De MeulenaerFrédéric MestdaghRoland VerhéY GovaertS FraselleJM DegroodtS VandeburieK DemeulemeesterAndré Calus et al.