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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Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation
Broucke, K., Van Pamel, E., Van Coillie, E., Herman, L. & Van Royen, G., 1-Jan-2023, In: Meat science. 195, 109006.Research output: Contribution to journal › A1: Web of Science-article › peer-review
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Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties
Baune, M-C., Broucke, K., Ebert, S., Gibis, M., Weiss, J., Enneking, U., Profeta, A., Terjung, N. & Heinz, V., 7-Feb-2023, In: Frontiers in Nutrition. 10Research output: Contribution to journal › A1: Web of Science-article › peer-review
Open Access -
Microalgae protein digestibility: How to crack open the black box?
Van De Walle, S., Broucke, K., Baune, M-C., Terjung, N., Van Royen, G. & Boukid, F., 21-Feb-2023, In: Critical Reviews in Food Science and Nutrition.Research output: Contribution to journal › A1: Web of Science-article › peer-review
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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., Jun-2022, In: Innovative Food Science & Emerging Technologies. 78, 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
Open Access
Datasets
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Smaak en textuur: plantaardige eiwitbronnen
Keshia Broucke (Invited speaker)
21-Oct-2022Activity: Talk or presentation › Lecture and oral contribution
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De eiwitshift in Vlaanderen
Keshia Broucke (Speaker)
21-Oct-2022Activity: Participating in or organising an event › Participation in workshop, seminar, course
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Effect of extrusion cooking on pea protein isolate’s ability to partially replace pork meat in emulsified cooked sausages
Keshia Broucke (Speaker)
24-Nov-2022Activity: 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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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