Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred

by Ilse Fraeye, Marie Kratka, Herman Vandenburgh, Lieven Thorrez
Published 2020-03-01

Phosphate Reduction in Emulsifi ed Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics

by Seline Glorieux, Olivier Goemaere, Liselot Steen, Ilse Fraeye
Published 2017-01-01

Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics

by Olivier Goemaere, Seline Glorieux, Marlies Govaert, Liselot Steen, Ilse Fraeye
Published 2021-04-01

Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool

by Olivier Goemaere, Bart De Ketelaere, Jana Hanskens, Quinten Masijn, Cristina Pérez Santaescolastica, Ilse Fraeye
Published 2021-09-01

Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs

by Charlotte Bruneel, Charlotte Lemahieu, Ilse Fraeye, Eline Ryckebosch, Koenraad Muylaert, Johan Buyse, Imogen Foubert
Published 2013-04-01