2 results match your criteria: "Research Centre AgroFoodNature[Affiliation]"
Aerobes and phototrophs as microbial organic fertilizers: Exploring mineralization, fertilization and plant protection features.
PLoS One
March 2022
Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
Organic fertilizers and especially microbial biomass, also known as microbial fertilizer, can enable a paradigm shift to the conventional fertilizer-to-food chain, particularly when produced on secondary resources. Microbial fertilizers are already common practice (e.g.
View Article and Find Full Text PDFMonitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer.
Food Res Int
February 2021
Innovation centre for Brewing & Fermentation - IBF, Ghent University, Faculty of Bioscience Engineering, Department of Biotechnology, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium; Innovation centre for Brewing & Fermentation - IBF, HOGENT University of Applied Sciences and Arts, Department of Life Sciences and Industrial Technology, Research Centre AgroFoodNature, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium. Electronic address:
During storage, beer staling coincides with a gradual increase in the concentrations of aldehydes resulting in the appearance of undesirable flavours. Cysteinylated aldehydes, also referred to as 2-substituted 1,3-thiazolidine-4-carboxylic acids, have been proposed as potential precursors of this increase. This study aimed to further understand the origin of aldehydes in aged beer, by monitoring both free and cysteinylated aldehydes throughout the brewing process, from the raw materials until the stored product.
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