F
Frank Devlieghere
Researcher at Ghent University
Publications - 325
Citations - 15568
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.
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Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables
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.
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New preservation technologies: Possibilities and limitations
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.
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High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future
Linsey Garcia-Gonzalez,A.H. Geeraerd,Sara Spilimbergo,Kathy Elst,L Van Ginneken,Johan Debevere,J.F. Van Impe,Frank Devlieghere +7 more
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.
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Consumer perception and choice of minimally processed vegetables and packaged fruits
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.
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Pulsed light for food decontamination: a review
Vicente M. Gómez-López,Vicente M. Gómez-López,Peter Ragaert,Johan Debevere,Frank Devlieghere +4 more
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.