Researcher
Tara Grauwet
- Disciplines:Other chemical sciences, Microbiology, Systems biology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Sep 2006 → 31 Jul 2020
Projects
1 - 10 of 40
- TARGET DIGESTFrom1 Mar 2024 → TodayFunding: VLAIO Flanders’ FOOD - Cooperative research project
- Exploring functionality and digestibility of plant-based food matrix: the case of pulsesFrom6 Nov 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Rationalizing the design of Pickering and bi-structured emulsions for tailored in vitro lipolysis kinetics: from static towards (semi)dynamic in vitro digestion methodsFrom2 Oct 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- GIVAM - Simulation of the total gut by in vitro animal models targeting specific monogastrics to allow rational feed design: the case of alternative protein sourcesFrom1 Oct 2023 → TodayFunding: IOF - technology validation in lab
- Process-structure-function relations in plant-based foodsFrom15 Aug 2023 → TodayFunding: BOF - various
- Rationalizing the design of Pickering and bi-structured emulsions for tailored in vitro lipolysis kinetics: from static towards (semi)dynamic in vitro digestion methods.From1 Jan 2023 → TodayFunding: FWO research project (including WEAVE projects)
- Size and shape matter: dynamic image analysis for food and soft material applicationsFrom1 Jan 2023 → TodayFunding: BOF - scientific equipment program
- Insight into the digestive functionality of pulses as influenced by processingFrom1 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- INGENIOUS HETEROGENEOUS BEANS: unravelling variation during hydrothermal processing and digestionFrom1 Oct 2022 → TodayFunding: BOF - projects
- Impact of processing and storage on the technological and sensorial functionality of pulse-based food productsFrom1 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
Publications
111 - 120 of 178
- Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment(2017)
Authors: Kemal Aganovic, Tara Grauwet, Ann Van Loey
Pages: 514 - 525 - 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 - Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice(2016)
Authors: Kemal Aganovic, Tara Grauwet, Marc Hendrickx, Ann Van Loey
Pages: 787 - 803 - Furan formation throughout the food processing chain: prospects for furan mitigation in fruit- and vegetable-based food systems(2016)
Authors: Stijn Palmers, Ann Van Loey, Tara Grauwet
Number of pages: 150 - Quality evolution of shelf-stable orange and mango juice during storage(2016)
Authors: Scheling Wibowo, Ann Van Loey, Tara Grauwet
- 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 - Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems(2016)
Authors: Stijn Palmers, Tara Grauwet, Carolien Buvé, Biniam Tamiru Kebede, Peter Goos, Marc Hendrickx, Ann Van Loey
Pages: 193 - 206