Researcher
Biniam Tamiru Kebede
- Disciplines:Microbiology, Systems biology, Laboratory medicine, Other chemical sciences, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 20 Jan 2017 - Centre for Food and Microbial Technology (Division)
Member
From1 Sep 2011 → 20 Jan 2017
Projects
1 - 4 of 4
- Formulation and processing of a clean label apple base juice: The integration of high pressure based technologies and the use of natural ingredientsFrom22 Jan 2016 → 20 Mar 2018Funding: Own budget, for example: patrimony, inscription fees, gifts
- Obtaining fundamental and mechanistic insight into browning reaction pathways in fruit-based food systems: an integrated fingerprinting and kinetics approach.From1 Oct 2015 → 21 Jan 2017Funding: FWO fellowships
- Insight into non-enzymatic browning in shelf-stable orange juice during storageFrom21 Sep 2015 → 15 Jun 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
- Combining untargeted, targeted and sensory data to evaluate food quality changes during storage. A case study on shelf-stable strawberry juiceFrom1 Oct 2014 → 17 Dec 2018Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 34
- Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information.(2018)
Authors: Carolien Buvé, Biniam Tamiru Kebede, Roel Braekers, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Pages: 3437 - 3445 - Kinetics of colour changes in pasteurised strawberry juice during storage(2018)
Authors: Carolien Buvé, Biniam Tamiru Kebede, Tran Thuy Huong Pham, Marc Hendrickx, Tara Grauwet, Ann Van Loey
Pages: 42 - 51 - Quality change during high pressure processing and thermal processing of cloudy apple juice (vol 75, pg 85, 2017)(2017)
Authors: Junjie Yi, Biniam Tamiru Kebede, Ngoc Hai Dang Doan, Carolien Buvé, Tara Grauwet, Ann Van Loey, Xiaosong Hu, Marc Hendrickx
Pages: 471 - 471 - Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems(2017)
Authors: Agnese Panozzo, Biniam Tamiru Kebede, Ann Van Loey, Marc Hendrickx
Pages: 470 - 478 - Membrane fatty acid composition as a determinant of Listeria monocytogenes sensitivity to trans-cinnamaldehyde(2017)
Authors: Gil Rogiers, Biniam Tamiru Kebede, Ann Van Loey, Chris Michiels
Pages: 536 - 546 - Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree(2017)
Authors: Biniam Tamiru Kebede, Tara Grauwet, Tewodros Andargie Zewdie, Stijn Palmers, Marc Hendrickx, Ann Van Loey
Pages: 88 - 93 - Quality change during high pressure processing and thermal processing of cloudy apple juice(2017)
Authors: Junjie Yi, Biniam Tamiru Kebede, Carolien Buvé, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 85 - 92 - Comparing the impact of high pressure processing and thermal processing on quality of ‘Hayward’ and ‘Jintao’ kiwifruit purée: untargeted headspace fingerprinting and targeted approaches(2016)
Authors: Junjie Yi, Biniam Tamiru Kebede, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 2059 - 2069 - A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening(2016)
Authors: Junjie Yi, Biniam Tamiru Kebede, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 206 - 216 - Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods(2016)
Authors: Stijn Palmers, Tara Grauwet, Thomas Verhaeghe, Biniam Tamiru Kebede, Marc Hendrickx, Ann Van Loey
Pages: 612 - 622