Publications by authors named "J Van Impe"

Motivation: Analysis of metabolic networks through extreme rays such as Extreme Pathways and Elementary Flux Modes has been shown to be effective for many applications. However, due to the combinatorial explosion of candidate vectors, their enumeration is currently limited to small- and medium-scale networks (typically less than 200 reactions). Partial enumeration of the extreme rays is shown to be possible, but either relies on generating them one-by-one or by implementing a sampling step in the enumeration algorithms.

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Article Synopsis
  • Radio frequency (RF) technology offers faster and more uniform heating for milk powder compared to traditional methods, but can cause quality issues due to uneven heating.
  • The study explored how different heating rates affect the inactivation of Typhimurium in skimmed milk powder and its quality, focusing on color and solubility.
  • A slower heating profile effectively inactivated the bacteria while maintaining high-quality characteristics, even at elevated temperatures of 95 °C, with minimal impact on solubility and only a slight increase in yellowness noted.
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The presence of heavy metals and metalloids (metal(loid)s) in the food chain is a global problem, and thus, metal(loid)s are considered to be Potentially Toxic Elements (PTEs). Arsenic (As), lead (Pb), mercury (Hg), and cadmium (Cd) are identified as prominent hazards related to human health risks throughout the food chain. This study aimed to carry out a source attribution for metal(loid)s in shallow topsoil of north-midlands, northwest, and border counties of the Republic of Ireland, followed by an assessment of the potential ecological and human health risks.

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Flavor is a major sensory attribute affecting consumers' preference for cheese products. Differences in cheesemaking change the cheese microenvironment, thereby affecting cheese flavor profiles. A framework for tuning cheese flavor is proposed in this study, which depicts the full picture of flavor development and modulation, from manufacturing and ripening factors through the main biochemical pathways to flavor compounds and flavor notes.

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