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Project

Evaluation of health-related compounds in Brussels sprouts and leek throughout the vegetable processing chain.

The evolution of health-related compounds in Brussels sprouts and leek will be examined throughout the vegetable processing chain. Therefore, the effect of different pretreatments (blanching, PEF, hot break, cold break, high pressure homogenization or combinations of these treatments), different preservation steps (freezing, pasteurisation, sterilization), different storage conditions (frozen, cooled, shelf-stable) and different regeneration conditions (thawing, (re)heating) on the health-related compounds will be investigated.

Date:31 Aug 2020  →  Today
Keywords:Brussels sprouts, leek, health-related compounds
Disciplines:Food chemistry
Project type:PhD project