Projects per year
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Flemish Discipline list
- Agricultural, veterinary and food sciences not elsewhere classified
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Dive into the research topics where Keshia Broucke is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Projects
- 3 Finished
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MEATHYBRID: Meathybrid, Substitution of anmial by plant proteins in meat products
De Loose, M., Broucke, K. & Van Royen, G.
1/07/17 → 31/12/19
Project: Research
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KWALICHARC: Objectification of the quality assessment of Belgian cold cuts
1/03/11 → 28/02/13
Project: Research
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Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages
Broucke, K., Van Poucke, C., Duquenne, B., De Witte, B., Baune, M-C., Lammers, V., Terjung, N., Ebert, S., Gibis, M., Weiss, J. & Van Royen, G., 7-Apr-2022, In: Innovative Food Science & Emerging Technologies. 102992.Research output: Contribution to journal › A1: Web of Science-article › peer-review
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Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters
Broucke, K., Van Weyenberg, S., Twarogowska, A., Van de Walle, K., Boonen, C. & Van Royen, G., Jun-2022, In: Meat Science. 188Research output: Contribution to journal › A1: Web of Science-article › peer-review
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Buffering Capacity of Wet Texturized Plant Proteins in Comparison to Pork Meat
Ebert, S., Baune, M-C., Broucke, K., Van Royen, G., Terjung, N., Gibis, M. & Weiss, J., 1-Dec-2021, In: Food Research International. 150, 38 p.Research output: Contribution to journal › A1: Web of Science-article › peer-review
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Effect of Plant Protein Extrudates on Hybrid Meatballs – Changes in Nutritional Composition and Sustainability
Baune, M-C., Jeske, A-L., Profeta, A., Smetana, S., Broucke, K., Van Royen, G., Gibbis, M., Weiss, J. & Terjung, N., 1-Dec-2021, In: Future Foods. 4, 4Research output: Contribution to journal › A1: Web of Science-article › peer-review
Open Access -
Opportunities within the agri-food system to encourage a nutritionally balanced diet– Part II
Van Pamel, E., Cnops, G., Van Droogenbroeck, B., Delezie, E., Van Royen, G., Vlaemynck, G., Bekaert, K., Roldán-Ruiz, I., Crivits, M., Bernaert, N., De Block, J., Duquenne, B., Broucke, K., De Ruyck, H. & Herman, L., 2021, In: Food Reviews International. 37, 6, p. 573-600Research output: Contribution to journal › A1: Web of Science-article › peer-review
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Usage of prediction models to optimize consumer acceptability of emulsified cooked sausage based on analytical parameters
Keshia Broucke (Speaker)
6-Dec-2021Activity: Talk or presentation › Lecture and oral contribution
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Assessment of the applicability of various plant-based proteins to partially replace lean pork meat in emulsified cooked sausages
Keshia Broucke (Speaker)
6-Dec-2021Activity: Talk or presentation › Lecture and oral contribution
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Plantaardige eiwitbronnen
Keshia Broucke (Invited speaker)
17-Sep-2020Activity: Talk or presentation › Lecture and oral contribution
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Nutritionele vergelijking van alternatieve eiwitbronnen
Keshia Broucke (Invited speaker)
11-Dec-2019Activity: Talk or presentation › Lecture and oral contribution
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Wat vindt de consument goed, en kunnen we dat voorspellen?
Keshia Broucke (Invited speaker)
12-Sep-2019Activity: Talk or presentation › Lecture and oral contribution