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Researcher
Sharm Atencio
- Disciplines:Food chemistry, Food technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today
Projects
1 - 1 of 1
- Functionalisation of pumpkin-derived ingredients as natural colourant and texturizing ingredientFrom21 Jan 2019 → 10 Mar 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 4 of 4
- Functionalisation of pumpkin-derived ingredients as natural colourant and texturizing ingredient(2023)
Authors: Sharm Atencio, Ann Van Loey
- Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice(2022)
Authors: Sharm Atencio, Sarah Verkempinck, Tom Bernaerts, Marc Hendrickx, Ann Van Loey
- Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage(2022)
Authors: Sharm Atencio, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey
- Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient(2021)
Authors: Sharm Atencio, Tom Bernaerts, Marc Hendrickx, Ann Van Loey