Author
Frank Devlieghere
Other affiliations: Hogeschool Gent
Bio: Frank Devlieghere is an academic researcher from Ghent University. The author has contributed to research in topics: Modified atmosphere & Food spoilage. The author has an hindex of 63, co-authored 316 publications receiving 13831 citations. Previous affiliations of Frank Devlieghere include Hogeschool Gent.
Papers published on a yearly basis
Papers
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TL;DR: In this article, the effects of chitosan coatings on controlling decay of minimally processed fruits and vegetables (strawberry and lettuce) were investigated. And the results showed that chitoshan had a deacetylation degree of 94% and a molecular weight of 43 kDa on different psychrotrophic spoilage organisms and food pathogens.
810 citations
TL;DR: This article describes the most intensively investigated new preservation methods with their possibilities and especially their limitations, often hampering their implementation by the food industry.
529 citations
TL;DR: This review presents a survey of published knowledge concerning the HPCD technique for microbial inactivation, and addresses issues of the technology such as the mechanism of carbon dioxide bactericidal action, the potential for inactivating vegetative cells and bacterial spores, and the regulatory hurdles which need to be overcome.
479 citations
TL;DR: Although health and nutritional value scored relatively low in terms of importance during the purchasing and consumption stages of minimally processed vegetables, consumers with a high awareness of the relationship between food and health attach significantly more importance to these credence attributes.
446 citations
TL;DR: The mechanism of microbial inactivation (UV-C as the most important part of the spectrum, photothermal and photochemical mechanisms, inactivation curve, peak power dependence, and photoreactivation), the factors affecting its efficacy, the advantages and problems associated with PL treatment, and results obtained in vitro are revised.
Abstract: Pulsed light (PL) is a technique to decontaminate surfaces by killing microorganisms using pulses of an intense broad spectrum, rich in UV-C light. The present review is focused on the application of PL for food decontamination. It revises the mechanism of microbial inactivation (UV-C as the most important part of the spectrum, photothermal and photochemical mechanisms, inactivation curve, peak power dependence, and photoreactivation), the factors affecting its efficacy, the advantages and problems associated with PL treatment, and results obtained in vitro. Examples of applications to foods are given, including microbial inactivation, and effects on food matrices.
423 citations
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Journal Article•
TL;DR: This research examines the interaction between demand and socioeconomic attributes through Mixed Logit models and the state of art in the field of automatic transport systems in the CityMobil project.
Abstract: 2 1 The innovative transport systems and the CityMobil project 10 1.1 The research questions 10 2 The state of art in the field of automatic transport systems 12 2.1 Case studies and demand studies for innovative transport systems 12 3 The design and implementation of surveys 14 3.1 Definition of experimental design 14 3.2 Questionnaire design and delivery 16 3.3 First analyses on the collected sample 18 4 Calibration of Logit Multionomial demand models 21 4.1 Methodology 21 4.2 Calibration of the “full” model. 22 4.3 Calibration of the “final” model 24 4.4 The demand analysis through the final Multinomial Logit model 25 5 The analysis of interaction between the demand and socioeconomic attributes 31 5.1 Methodology 31 5.2 Application of Mixed Logit models to the demand 31 5.3 Analysis of the interactions between demand and socioeconomic attributes through Mixed Logit models 32 5.4 Mixed Logit model and interaction between age and the demand for the CTS 38 5.5 Demand analysis with Mixed Logit model 39 6 Final analyses and conclusions 45 6.1 Comparison between the results of the analyses 45 6.2 Conclusions 48 6.3 Answers to the research questions and future developments 52
4,784 citations
TL;DR: The fundamental role of the biofilm matrix is considered, describing how the characteristic features of biofilms — such as social cooperation, resource capture and enhanced survival of exposure to antimicrobials — all rely on the structural and functional properties of the matrix.
Abstract: Bacterial biofilms are formed by communities that are embedded in a self-produced matrix of extracellular polymeric substances (EPS). Importantly, bacteria in biofilms exhibit a set of 'emergent properties' that differ substantially from free-living bacterial cells. In this Review, we consider the fundamental role of the biofilm matrix in establishing the emergent properties of biofilms, describing how the characteristic features of biofilms - such as social cooperation, resource capture and enhanced survival of exposure to antimicrobials - all rely on the structural and functional properties of the matrix. Finally, we highlight the value of an ecological perspective in the study of the emergent properties of biofilms, which enables an appreciation of the ecological success of biofilms as habitat formers and, more generally, as a bacterial lifestyle.
3,277 citations
TL;DR: A review of different types of antimicrobial polymers developed for food contact, commercial applications, testing methods, regulations and future trends is presented in this article, with a special emphasis on the advantages/disadvantages of each technology.
Abstract: Research and development of antimicrobial materials for food applications such as packaging and other food contact surfaces is expected to grow in the next decade with the advent of new polymer materials and antimicrobials. This article reviews the different types of antimicrobial polymers developed for food contact, commercial applications, testing methods, regulations and future trends. Special emphasis will be on the advantages/disadvantages of each technology.
1,491 citations
TL;DR: Fitdistrplus as discussed by the authors provides functions for fitting univariate distributions to different types of data (continuous censored or non-censored data and discrete data) and allowing different estimation methods (maximum likelihood, moment matching, quantile matching and maximum goodness of fit estimation).
Abstract: The package fitdistrplus provides functions for fitting univariate distributions to different types of data (continuous censored or non-censored data and discrete data) and allowing different estimation methods (maximum likelihood, moment matching, quantile matching and maximum goodness-of-fit estimation). Outputs of fitdist and fitdistcens functions are S3 objects, for which specific methods are provided, including summary, plot and quantile. This package also provides various functions to compare the fit of several distributions to the same data set and can handle to bootstrap parameter estimates. Detailed examples are given in food risk assessment, ecotoxicology and insurance contexts.
1,433 citations
TL;DR: This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials, focusing on the instrumental and visual measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages.
Abstract: Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.
1,232 citations