< Back to previous page


Molecular insights into the hardening consequence of ageing during common bean processing

This project aims to elucidate the bio-chemical mechanistic understanding of legume aging during extended storage and how this effects the impact of processing on molecular changes and their associated functional properties (sensorial and nutritional). To reach this objective, we propose an integrated fingerprinting and kinetics based approach to evaluate the existing and new hypotheses on legume aging and processing. The understanding resulting from this project will be of direct use for: (i) the identification of storage conditions of legumes; (ii) the development of legume based products and their processing and (iii) legume based product development with human health benefits. This can lead to varieties adapted not only to agricultural and environmental sustainability criteria but also to product quality characeristics including digestion.

Date:28 Sep 2018 →  Today
Keywords:aging, processing, functional properties, legume based products
Disciplines:Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Other chemical sciences, Nutrition and dietetics , Agricultural animal production, Food sciences and (bio)technology, Microbiology, Systems biology, Laboratory medicine
Project type:PhD project